I don’t know about you, but after two seders and Shabbat, I am ready for something lighter and simpler for dinner. So tonight I made a Matzattata. Perhaps as you can guess this is a riff on a frittata. Now I could simply have made a frittata, but I wanted to use a few less eggs while also making something just a bit more substantial.
While I am giving you how I made the Matzattata, there are almost endless variations you could make by switching out vegetables or herbs or spices. So as long as the proportions are more or less similar, make this your own.
RECIPE
YIELD: 2 to 4 servings depending on sides and appetite
INGREDIENTS
4 standard squares of matzah
5 large eggs
3 to 5 Mushrooms, sliced (Mine were very large so I only used 3)
5 of the thicker kind of asparagus, with the stem thinly sliced. Save the tips plus about 2-inches of stem to add separately
Onion or shallot, finely chopped – about 1/4 cup
1 bell pepper, finely diced
1 medium tomato, seeded and finely diced
2 Tablespoons dairy or non-dairy milk (I used cashew milk)
kosher salt and either cracked black pepper, Aleppo Pepper or red pepper flakes
Neutral oil such as avocado or a buttery olive oil
rounded 1/2 teaspoon dried oregano
Rounded 1/2 teaspoon dried thyme
Rounded 1/2 teaspoon dried basil
About 5 ounces of your favorite shredded cheese. I used a Kosher for Passover smoked Gouda and Mozzarella.
DIRECTIONS
Preheat your oven to 425 degrees F.
Break up the matzah into smallish pieces – about 2 x 3-inches. Place the broken matzah into a sieve or colander. Run cold water over the matzah and using your hand, gently toss the matzah. Only do this for about a minute. You wanted the matzah softened but not mush!
Drain and add to a medium bowl. Add the 5 eggs, milk, dried herbs and about 1/2 teaspoon of salt and mix well. Set aside.
In a 9-inch oven-proof non-stick (or well seasoned cast iron) skillet, heat 3 Tablespoons of olive oil or a neutral oil like avocado on medium heat until just shimmering.
Add the onion, pepper, mushroom and thinly sliced asparagus stems. Add about 1/2 teaspoon of salt and a few cracks of black pepper. Sauté for 2 minutes and then add the tomato. Cook until the vegetables have softened – about 5 minutes.
Once the vegetables have softened, add in the matzah/egg mixture. Using a spatula or large spoon, spread the mixture over the top of the vegetables, covering everything. Press down slightly.
Cover the top with the cheese. I didn’t do it because I forgot, but lay the asparagus tips over the cheese in whatever way looks pleasing. Press it down slightly into the cheese.
Allow this to cook undisturbed on the stovetop for about 3 to 5 minutes. Then place the pan in the hot oven uncovered! Allow it to cook for about 10 minutes or until the cheese is bubbling and beginning to brown. It will look like there is a LOT of oil, but it’s fine.
Remove the pan from the oven and allow it to rest for about 10 minutes. This will allow things to firm up so you can make clean slices. Garnish with chopped fresh herbs or cut tomatoes.
We all LOVE eggplant in my family. This Eggplant Supreme is sweet from roasting the eggplant. It is savory and bright with lemon, almonds and mint. Serve it with or without crumbled feta and it will be a delightful addition to any table. This Eggplant Supreme is along the lines of something I saw Jamie Oliver make on YouTube and it turned out to be a big hit.
Eggplant Supreme can be a wonderful side to a meat, fish or vegetarian meal. If you add some crumbled feta, it makes a light lunch. Best of all, it can be made ahead and will hold up in your fridge for about a week – unless you devour it like we do!
I enjoy it best at room temperature, but it can also be eaten straight from the fridge. Just be sure to use a quality olive oil. I like to use the Mediterranean Medley Olive Oil from Sciabica, but a good quality lemon or garlic oil would also be great here. Fresh mint is classic in Mediterranean cuisine and it just brightens things up. However, if for some reason you are not a fan, you could use pretty much any fresh herb as a substitute.
I chose to use a shallot, but you could use red onion, Vidalia, yellow onion or even a scallion. Because I used a shallot, I didn’t feel the need to add any fresh garlic, but you certainly can.
Another thing I love about this eggplant dish is that there is no messy frying. The eggplant planks are roasted in the oven. I do strongly encourage you to cook the eggplant on parchment rather than using foil or even directly on the pan. Using anything else tends to make the eggplant stick and then you end up with large rips in the planks. And while I used a mortar and pestle to make the topping, you could chop the things together and then mix in the olive oil, lemon juice and zest.
Eggplant Supreme is great for Passover and all year long so give it a try.
RECIPE
YIELD: About 6 to 8 servings as a side
INGREDIENTS
3 eggplants about a pound each
About 1/3 cup Olive Oil, divided
Zest and juice of one lemon
1/3 cup chopped raw almonds
About 1/4 cup of loosely packed fresh mint leaves plus more for garnish
Kosher salt and freshly cracked black pepper to taste
1 small shallot, chopped or about 2 tablespoons of any onion you prefer
Feta cheese – Optional
DIRECTIONS
Preheat your oven to 400 degrees F. If you are doing multiple sheet pans and have convection, preheat to 375 degrees F. Line your sheet pans with parchment and set aside.
Cut off the tops and bottoms of each eggplant. Then lay the eggplant on its side and take a thin slice off, which should mostly be skin. You then want to slice planks that are about 1/2 inch thick. Don’t worry if they are not perfectly the same. Mine NEVER are! I have found that it is easiest to stand the eggplant on its now flat bottom and to slice down vertically from the top. Some people prefer cutting with the eggplant on its side. Do whatever is easiest for you.
When you get to the last piece of each eggplant, again take a thin slice of skin off to expose the meat of the eggplant. Lay each plank on the prepared pans without overlap. Brush each plank with the olive oil and sprinkle on salt and pepper. Bake the first side for 20 minutes.
Then remove the pans from the oven and carefully turn the planks over. Brush this side with olive oil and sprinkle with salt and pepper. This side will cook faster so only bake it for another 8 to 10 minutes. Ovens vary so just watch it. You want the eggplant tender and beginning to brown.
While the eggplants bake, prepare the topping. You will use about 3 Tablespoons of the oil for this and about 1/4 teaspoon of salt. Remember that you already salted the eggplant and if you use feta, cheese, that also adds salt. Put everything into a mortar and pestle or small food processor. If you are using a mortar and pestle, bash everything to get a coarse, paste. If using a processor, pulse everything until you get a coarse paste. You want texture! If you are just chopping by hand, then add all of the chopped bits into a bowl and mix through with the olive oil, lemon zest and lemon juice.
Once the eggplant has finished baking, lay the planks on a platter in a pleasing arrangement. There is no one right way.
Spread the topping over the middle of the eggplant. If you are using feta, crumble it over the top. Drizzle a bit more olive oil and add a few cracks of pepper if you are using feta. Now enjoy!
This delicious Vegan Pulled Chickn’ sandwich with Homemade Coleslaw will satisfy even meat eaters. And with a few shortcuts, it comes together even on a weeknight. The star ingredient is soy curls. While it’s true that you can buy plant-based ready-to-use meat and chicken substitutes (and I do) I love that soy curls from Butler have only one ingredient – soy beans.
I only started using these over the past year and have become a big fan. Soy Curls are shelf-stable, so you can always have a ready source of protein on hand other than beans. They can easily be purchased online. I haven’t seen them in any of the grocery stores that I frequent, but they may be available in certain locations. I have used them in a stir-fry and in this sandwich with wonderful results. They have a meaty consistency and much like tofu, will absorb any flavors that it is paired with.
The coleslaw can be made ahead and will last in the fridge for several days. It makes a great side with any sandwich or grilled meats if that is your jam.
Vegan Pulled Chickn’ with Homemade coleslaw originated on the Rainbow Plant Life site. You can, of course, use bought coleslaw, but with a few cheats this comes together quickly and you are in control of the seasoning. While I didn’t add this to the coleslaw this time, I could see how adding some crushed pineapple to the coleslaw would nicely compliment the sandwich. The recipe will be at the end of this post.
The original recipe called for this to be served on hamburger buns. While that works, as do Kaiser rolls, I prefer the heartiness of a ciabatta roll. And while you can certainly make your own BBQ sauce, there are so many great options available that I don’t see the point. By using a bought sauce, it also speeds up how very quickly this all comes together. But you do you.
Sides for this delicious Vegan Pulled Chickn’ sandwich are only limited by your imagination, time and preferences. This sandwich would be a terrific choice while watching a game on TV and maybe with your favorite beer. And if you have a favorite gluten free bun or roll option, the rest of the dish is GF. Give it a try.
RECIPE
Yield: 4 sandwiches
INGREDIENTS
2/3 cup of your favorite BBQ Sauce
2 cups of hot water
2 teaspoons Better than Bouillon “no chicken” or vegetarian base (Bouillon cubes or powder would also work)
4 ounces of soy curls
1 Tablespoon of soy sauce, tamari or coconut amino acids
2 Tablespoons of cornstarch
Freshly cracked black pepper
2 Tablespoon of avocado or other neutral vegetable oil
Directions
Add the bouillon base to the hot water and whisk until dissolved. This can be done on the stovetop or in the microwave if you don’t have instant hot water available.
Add the soy curls to the hot water bouillon mixture and push the soy curls down to submerge them. Soak for 10 minutes.
Then drain the soy curls in a colander and allow to cool for a few minutes. Once the soy curls are cool enough to touch with your bare hand, squeeze out the coy curls. You should have squeezed out about 1/3 cup of liquid which you discard. The more liquid you get out, the better.
The coleslaw can be prepared while the soy curls soak if you did not make it ahead.
If you have thicker soy curls, slice them in half lengthwise. Then place the soy curls in a bowl and toss with the tamari to coat. Then add the cornstarch and black pepper and toss again to coat all of the soy curls.
Heat the oil on medium heat in a large non-stick or cast iron skillet until shimmering. Add the soy curls to the hot oil and stir through to coat the soy curls. Cook the soy curls for 10 to 12 minutes, only stirring about every 90 seconds or so until browned.
While the soy curls brown, toast your bun or roll. You can use a little plant-based “butter” or a few drops of EVOO to help the process along.
When you are ready to serve, toss the soy curls with the BBQ Sauce and heat through for about 30 seconds. Pile your Vegan Pulled Chickn’ onto your bun or roll and top with some of the coleslaw or any other favorite toppings. Now grab ir with two hands and dig in!
COLESLAW RECIPE
INGREDIENTS
About 3 cups of shredded cabbage – green or red (If you use pre-shredded cabbage or shredded coleslaw mix, this comes together VERY quickly.)
About 1 cup of shredded carrot (Again, using pre-shredded carrot or coleslaw mix will speed things up.)
1/2 to 1 jalapeno or serrano pepper thinly sliced (Optional but recommended)
1 handful of chopped cilantro or flat-leaf parsley
1/4 cup of your favorite mayonnaise, vegan or otherwise
2 teaspoons of Dijon, Coleman’s or Spicy Brown Mustard
1 Tablespoon apple cider vinegar
Juice of half of a large lemon or an entire small lemon
1/2 teaspoon onion powder
1 teaspoon whole celery seeds (The first time I made this, I didn’t have any so added some thinly slice celery with their leaves. It worked out just fine.)
1.5 teaspoons (1/2 Tablespoon) maple syrup or granulated sugar
Kosher salt and freshly cracked black pepper to taste
DIRECTIONS
If you are not using pre-shredded vegetables, thinly slice the cabbage and grate the carrot using the large holes of a box grater.
In a large bowl, mix together all of the remaining ingredients. Add the shredded vegetables and sliced jalapeno, if using. Adjust the seasonings to your taste. Give everything a good toss and that’s it. Now enjoy!
Ratatouille Niçoise is one of my all-time favorite foods. Whether you are vegan, vegetarian or an omnivore, having Ratatouille Niçoise in your fridge is like having money in the bank. This gorgeous dish can be eaten, hot, cold or room temperature. It’s delicious straight out of the oven, but gets even better over time as the flavors meld and the vegetables get deep into conversation with one another.
The ingredients for Ratatouille Niçoise are easy to find in just about any grocery store. And while I will give what I believe is the perfect balance, you can add more or less of certain vegetables to suit your taste. Because you are making this yourself, it can be mild and flavorful or spicy or somewhere in between.
While I love fresh herbs and vegetables, there are certain dishes where I believe it is better to use dried herbs and canned tomatoes – and this is one of them. But please use only really good canned tomatoes. Whole San Marzano are the best and children love to get their hands in there to crush them up.
Ratatouille Niçoise is fabulous as is on pasta or over rice or a grain of your choosing. You could also add a good jarred albacore tuna for a puttanesca. If you chop the vegetables more finely, I have also served them as a terrific appetizer in puff pastry cups. Traditionally, you would use olives with their pits, but it is so much easier for everyone if you use pitted olives. Almost any black or green cured olive would be wonderful. Two of my favorites for this dish are a kalamata olive and a castelvetrano. Not surprisingly, given the name of the dish, a black Niçoise olive would also be wonderful or an oil or salt cured olive.
If you are trying to introduce more veggies into your and your family’s diet, Ratatouille is a great place to start. The finished dish is so colorful and pleasing to the eye and the aroma while it is baking will drive everyone to the kitchen asking what is that heavenly scent.
Refrigerated, Ratatouille will last easily for a week to 10 days. If can be rewarmed gently if you prefer it hot. Ratatouille makes a wonderful side to any roasted or baked meat, poultry or fish, but it can also be a star in its own right over pasta. Top it with a fried or poached egg and you have a quick midweek meal. Try it with some cheese grated over the top or with chunks of feta for a lovely salad.
There is no right or wrong time of year for this dish. It’s perfect summer fare eaten at room temperature or cold and it is equally perfect in the winter eaten hot.
Do use a heavy bottomed deep, wide pan, preferably cast iron or enameled cast iron. And while I like to bake this in the oven for 30 minutes, it can be made completely on the stovetop. Give this dish a try – you won’t be disappointed.
RECIPE
Servings: It all depends how you choose to serve it. This should make 8 to 10 servings, unless you are using it as an appetizer. Then it would make considerably more.
INGREDIENTS
1/2 cup of good extra virgin olive oil
1 large onion, peeled and coarsely chopped
5 to 6 fat cloves of garlic, peeled and finely chopped
1 eggplant (about 1 pound), trimmed and cubed (I leave the skin on)
3 zucchini, any color, trimmed and cubed
3 large or 4 smaller bell peppers, any color. I like to use a variety. Remove the seeds and cut into a large dice
1 serrano pepper (or other chili of your choice), seeded and finely chopped (Wear gloves and don’t touch your eyes!) You could use dried hot red pepper flakes, if you prefer.
2 bay leaves, coarsely broken
1 to 1.5 teaspoons of kosher salt
Freshly cracked black pepper to taste
1.5 teaspoons dried thyme, rubbed in your hands to bring out the oils
1 28 ounce can of whole peeled plum tomatoes, preferably San Marzano
24 black cured olives
25 green cured olives
1 bunch chopped flat-leaf parsley
DIRECTIONS
Preheat the oven to 350 degrees F,
Heat the EVOO on medium heat in a large, deep heavy casserole or Dutch oven. Add the onions, garlic and 1 teaspoon of kosher salt. Stir through and cook for about 3 minutes or until the onions have begun to soften. Then add the eggplant and stir through. Cook for an additional 5 minutes.
Now add the peppers and stir through. Continue cooking for one minute.
Zucchini goes in next. Stir it through and cook for one minute. Add remaining salt, the dried herbs and the black pepper. Mix and cook for 5 minutes.
The tomatoes and olives are now added. Then add the parsley. Bring the ratatouille to a boil and then cover the casserole tightly. Reduce the heat to a simmer and cook covered for 10 minutes.
After 10 minutes, uncover the ratatouille and place on the middle rack in the oven. Bake for 30 minutes. Now enjoy!
We have had continuous snow and temperatures in the negative territory for several days now. So it’s the perfect day to be inside with the fireplace going and something wonderful on the stove or in the oven. I had planned on making my Beans Greens and Pasta for dinner, using vegan sausage. But then I happened to see an episode on the Spain on a Fork vlog where he made an Andalusian bean and potato stew. Making a culinary pivot and knowing that my pantry and fridge had everything I needed, I made my Bean and Potato Stew in the Style of Andalusia.
My version of Bean and Potato Stew has a few differences from the version I watched. The original used green bell pepper, which I’m not a huge fan of. I also wanted something more nutritious, so I used Lacinato Kale instead. Chard, spinach or even mustard or collard greens would all give a somewhat different but delicious end dish. And even when everything else in the dish is vegan, I like to add a Parmesan rind to my pots of beans. I’m also a huge fan of leeks so used that instead of an onion. Either will work but there is just something about leeks sauteed in a buttery olive oil that lifts up any otherwise humble dish.
The final stew was delicious, providing just the comfort a cold, snowy winter day calls for. The beans are creamy and earthy with just the right amount of kick to chase away the winter chill. This satisfying vegan/vegetarian stew is just what we need right now.
While you certainly could use jarred or canned beans here, I generally like to cook my own. They truly are so much better and very budget friendly. Royal Corona Beans are one of my favorites. These large runner beans get meaty and creamy when pre-soaked and cooked slowly. I have never seen them available already cooked, but you could substitute a butter bean or cannellini if you don’t want to cook your own. Gigantes Beans would also be great and are very similar to Royal Corona.
I happened to have two Russet Potatoes that would not last much longer, so I used those. Normally, I would have opted for a golden potato, but they all work. The Russet potato will break down more in the cooking, thickening the sauce but with fewer distinct pieces. use what you have and it will all be rustic and delicious.
The dish was started on my stovetop, but I then transferred it to the oven for a nice slow cooking. However, this could also be made entirely on a stovetop or even in a slow cooker. My version is not a quick weeknight dinner, but the actual hands-on time is pretty minimal. Then just leave the beans to do their thing while you go on with the rest of your day. By dinnertime, the house will smell AMAZING and you will be able to sit down to a mellow, comforting stew. Before serving, taste the stew and adjust the seasonings to your personal taste. If you want it a bit smokier, add another 1/2 teaspoon of smoked paprika. If you want it spicier, add more red pepper flakes or serve it with a drizzle of your favorite hot sauce. More cumin would add more of that woodsy depth of flavor.
I only added a good drizzle of olive oil for perfection. After that first bite, a small sigh just might escape you because it is that good!
The Bean and Potato Stew in the Style of Andalusia needs nothing more than a good crusty bread, a glass of red wine, and if you aren’t feeling too lazy, a simple salad.
About 6 cups of cooked large white beans (2 cups dried) (I used Royal Corona, but Butter beans, cannellini or Gigantes beans would all work.) If using dried beans, soak the beans overnight with 1/2 teaspoon baking soda and water to cover. Then rinse and drain the beans when you are ready to start cooking. If using jarred beans, use organic. No need to drain or rinse the beans. The starchy cooking liquid will help to thicken the pot liquor.
5 to 6 large cloves of garlic, peeled and left whole
2 largeish potatoes, peeled and cut into 1-inch dice (I used Russet which will break down more than a golden or red potato, thickening the sauce more. If you want more distinct pieces of potato, use either golden or red potato. There is no right or wrong her. It’s personal preference and what you have on hand.)
1 large leek, both white and light green parts, cleaned and thinly sliced
1 large tomato, cut in half
2 thick slices of a baguette style bread or roll
1 nice chunk Parmesan rind (Skip if keeping the dish vegan)
6.5 to 7 cups (1.5 liters) of broth (If I don’t make my own vegetable broth, I like the Better than Bouillon Non-Chicken or Vegetable concentrate.) You could also use chicken broth of you prefer or even plain water. If you are using cooked beans to begin with, just use enough water to cover everything. For the dried beans 6.5 to 7 cups of water is just right.
2.5 teaspoons kosher salt
Rounded 2 teaspoons ground cumin
Rounded 1/2 teaspoon smoked paprika
3/4 teaspoon red pepper flakes (You can add more or less depending on your tolerance for spicy food.)
1 bunch Lacinato kale or Chard, with thick stems removed and torn or chopped into pieces that will fit on a spoon
DIRECTIONS
If cooking in the oven, preheat it to 325 degrees F using the middle rack. Then add the olive oil to a heavy oven-safe Dutch oven or casserole and heat it on a medium low heat.
Add the bread slices, garlic cloves and tomato halves, cut-side down. Cook on a low heat for 6 to 7 minutes. Then turn over the bread and garlic and cook for an additional 3 minutes. Watch it so nothing burns, but gets nicely browned.
Remove the bread, tomato halves and garlic to a min-prep, blender or a bowl using an immersion blender. Blend until pureed. Set this aside.
In the same Dutch oven, add the leek slices and potatoes. Using a wooden utensil, gently scrape up the brown bits from the bread, tomato and garlic mixture. DON”T throw it away! Mix it through. Add 1/2 teaspoon salt and sauté the mixture until the leek and potatoes start to soften and just begin to brown.
Now add the beans, Parmesan rind, if using, broth, cumin, smoked paprika and 2 teaspoons of salt. Stir through and add the tomato, garlic, bread puree. Stir this through.
Bring the mixture to a boil. Cover the pot and place in the oven. Allow to cook low and slow for 3 hours. If using pre-cooked beans, cut the cooking time in half. Then add the kale or chard and mix that through. Cook for 30 minutes more. If you want the stew to be a little less soupy, cook the stew uncovered for the last 20 minutes. If it is starting to get dry, add a little more water or broth.
To serve, ladle the stew into bowls and drizzle some good olive oil on top. I like my bread toasted and served on the side but you could also place a slice of toasted bread on the bottom of the bowl before ladling the stew on top. Now enjoy!
This Asian-inspired salad is a nutritious and delicious side, although it would also make a great light luncheon entree. The colors are so striking that at first you might mistake it for an edible work of art.
Edamame Salad would be a wonderful accompaniment to any grilled meat or fish or as part of a tempeh or tofu bowl. I made the Edamame Salad as part of a Gochujang Tempeh Bowl with black rice, which I found on my favorite vegan website Pick Up Limes. If you have never visited this site or watched it on YouTube, I encourage you to give it a look. Everything I have made from here has been flavorful, healthy, easy to follow and perfectly seasoned.
As a note, I receive zero remuneration for any website or product that I mention. I wish that I did, but products and sites are only mentioned because I have tried them and liked them.
This Edamame Salad comes together quickly and uses ingredients that I would either have in my pantry, freezer or fridge and would use over and over again. And if you are unfamiliar with edamame, it is a green soybean that is harvested before it matures. These nutrient dense legumes have a slightly sweet, nutty flavor and can be found fresh or frozen in the pod or shelled. When looking for shelled edamame you might come across a package of Mukimame. This is Japanese word for the shelled, out-of-pod version of edamame.
If you buy the shelled version, it is ready to eat almost immediately. I simply pour some boiling water over the edamame and allow it to sit for about 5 minutes. Then I rinse them in cold water and drain them.
If you are looking to up your protein and to eat healthier and delicious foods, you cannot go wrong with adding edamame to your diet. I also enjoy them whipped up with ripe avocado to make a delicious sandwich spread.
RECIPE
YIELD: 4 servings as a side
INGREDIENTS
235g or about 1.5 cups of shelled edamame
1.5 Tablespoons rice vinegar
1.5 Tablespoons reduced sodium soy sauce or tamari
1.5 Tablespoons Chinese sesame paste (This was the one thing I didn’t have on hand. It is somewhat different than tahini and can be found easily in Asian grocery stores and online.)
1 Tablespoon light or dark brown sugar
1 teaspoon Asian toasted sesame oil
1 Persian cucumber or about 3/4 of a seedless English cucumber, cut into half-moon slices
1 cup shredded red cabbage (I used bagged shredded cabbage from the produce section)
1 green scallion, trimmed and thinly sliced
Optional Garnish
Toasted sesame seeds
Additional thinly sliced scallion, cut on the bias
I have been making my own varieties of protein muffins for almost 2 years. I bake them weekly and there are always tweaks until I think I now have the absolute perfect muffin that is delicious, healthy, high in protein, low in added sugars and will keep you going all morning. My loaded Apple Protein Muffins are not difficult to make and they also freeze beautifully. I just pop one in the microwave to get the center nut butter oozy and it’s good to go.
The Loaded Apple Protein Muffin is my personal favorite, but I do occasionally make a Banana, Carrot or Zucchini Protein Muffin just to shake things up a bit. These delicious muffins are a powerhouse of energy that will not give you sugar spikes or let you down an hour after you have eaten them. Start your New Year out right with these Loaded Apple Protein Muffins.
RECIPE
Yield: 12 standard muffins
INGREDIENTS
1.75 cups of superfine almond flour (I like to use 1 cup of natural almond flour, which contains the almond skins and 3/4 cup of blanched almond flour for the best balance. You don’t have to use this mix, but I have found it to give the best results in texture and flavor.)
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup whole dried cranberries
1/4 cup of chopped diced dried or fresh apples (I like the cinnamon apples from Nuts.com, which does add a small amount of additional sugar, but not much. I also love them in my hot cereal.)
4 to 5 large Medjool dates, pitted and coarsely chopped
1/3 cup of chopped nuts (My favorites are black walnuts for a depth of flavor, but any almonds or regular walnuts are fine.)
2 Tablespoons peanut butter powder
1/2 cup of vanilla or plain protein powder (I use a grass fed whey powder.)(If you use plain protein powder, add 1 teaspoon of pure vanilla extract.)
1/4 cup of dark brown sugar
1 cup of your favorite applesauce
2 teaspoons of sweet hawaij or pumpkin pie spice ( A recipe for sweet hawaij can be found at the end of this post. Once you try it, you will never go back to pumpkin pie spice. We use it on so many things.)
3 large eggs
1/4 cup refined coconut oil, melted and slightly cooled
About 4 Tablespoons of your favorite nut butter. (I like chunky peanut butter or almond butter.)
DIRECTIONS
Preheat your oven to 400 degrees F. Line a standard muffin tin with parchment muffin cups. You could just spray a non-stick pan, but I like the muffin cups in the pan and clean-up is faster.
In a large bowl, mix together all of your dry ingredients. Add the dates next and mix to coat with the almond flour etc. It will help reduce clumping. Then add in your diced apples, cranberries and nuts and mix through to evenly distribute things as much as possible.
In a separate medium bowl, add your eggs, brown sugar and applesauce. Mix well to break up the eggs. Meanwhile melt your coconut oil. In my microwave it takes 32 seconds for the perfect temperature and consistency. When it has just cooled slightly, whisk it into the eggs and applesauce. Add the liquid to the large bowl of ingredients and mix it well. Allow this mixture to sit for about 12 to 15 minutes. It took me awhile to figure this out, but allowing the dry ingredients to get absorbed by the wet makes all of the difference in the end product.
Using a 2 Tablespoon scoop, I add the mixture to each cup. 2 Tablespoons is about 1/2 of the muffin cup. I then add about 1 teaspoon of nut butter into the center of each muffin. Thicker nut butter is better than thinner! I then cover the nut butter with an additional 2 Tablespoons of mixture. This should fill each muffin cup pretty much to the top.
Place the tin into the hot oven for 6 minutes. Then turn the heat down to 375 degrees F. and bake for another 10 to 12 minutes. Ovens vary but the tops should be nicely browned, and rounded.
Remove from the oven and allow to cool in the tin for about 12 minutes. Then gently remove the muffin cups from the pan and allow to cool completely on a wire rack. You can then freeze what you are not going to use within 2 to 3 days depending on the temperature of your kitchen. You can also refrigerate the muffins. These are best enjoyed warmed for just about 14 to 15 seconds in the microwave.
Sweet Hawaij
Yield: About 1/2 cup
1 Tablespoon ground cloves
2 Tablespoons freshly grated nutmeg
2 Tablespoons ground cinnamon
2 Tablespoons ground ginger
1 Tablespoon ground cardamom
This will last in a cool, dark place kept in a small glass air-tight jar for up to a year. Mine gets used up waaaaaay before that!
Lots of people serve Brussels Sprouts at Thanksgiving, but we eat them throughout the fall and winter. Once you have seen and tasted these Bedazzled Brussels Sprouts – and how easy they are to make – they will start appearing on your winter menus as well.
On these often dark and dreary winter days, we all need some cheering up. Just looking at this gorgeous arrangement makes me happy. Bedazzled Brussels Sprouts combines three readily available vegetables and turns them into an edible work of art. Roasted and brightly seasoned, the vegetables each remain ever-so-slightly crisp tender. Each of the three – Brussels Sprouts, winter squash and red onion – retains not only its shape, but its unique flavor. While complimenting one another, no single vegetable over-shadows the others.
Prep time is minimal and can be done ahead. I cut all of my vegetables one day, placed them separately in plastic bags in the fridge and cooked them 2 days later. Pomegranates are in season now and I don’t mind digging out the jeweled seeds inside. But if you are not a fan, many stores these days, sell the seeds separately. And Pomegranate Molasses is available pretty much everywhere and certainly online. If you have never tried it before, you will be in for a treat. It is sticky, fruity, tart and sweet all at the same time. It can be used on so many things – everything from fruits and vegetables, to meats and even ice cream.
This recipe originated with Ree Drummond on her Pioneer Woman blog. While I find that too many of her recipes are overly fatty, this is an exception. I did make a few minor changes to her recipe and I could also imagine making it with alternative spicing. But I admit that I fell in love with the beauty of the dish. Even as a child, I would take a book by its cover. Sometimes it was wonderful and sometimes the cover was the best part. This simple recipe is lovely AND delicious. Exact measurements are not necessary. You want about the same quantity of each vegetable.
RECIPE
Yield: 6 to 8 servings
INGREDIENTS
1 pound Brussels sprouts, trimmed and halved
1 small butternut squash (Other winter squashes can be used e.g. Red Kuri, Kabocha, Honeynut), peeled, seeds removed and diced to about the same size as 1/2 of the Brussels Sprouts
1 large red onion, peeled, cut in half and then cut into wedges. (While other onions would work from a flavor standpoint, the red onion’s color adds to the appearance of the final result.)
EVOO or Avocado Oil for drizzling
Kosher slat and freshly cracked black pepper to taste
1 rounded teaspoon of your favorite chili powder (You could actually use just about any spice blend you prefer or just a smoky paprika)
1/4 cup pf Pomegranate seeds
1/3 cup of Pomegranate molasses (Make sure that it has only 1 ingredient!)
DIRECTIONS
Prep all of your vegetables. If you are doing this ahead of the day you will be cooking, place each of the veg into separate bags and store in the fridge up to 3 days.
Slice off the top of the pomegranate. Then score the skin into 6 to 8 wedges. Over a bowl (And wear an apron or an old shirt, carefully pull the wedges apart. Okay, I admit that on occasion, my kitchen does look a bit like a murder scene, but it cleans up quickly! Then using your fingers, flick out the seeds, removing any white pith. Measure out what you need and set it aside. Extra seeds are wonderful on top of grapefruit or in salads or with meatballs and roasted cauliflower.
When you are ready to roast the vegetables, preheat your oven to 425 degrees F. Place all of the prepared vegetables on a rimmed baking sheet. Use two if necessary so as not to crowd the vegetables and to keep them in a single layer.
Liberally sprinkle, salt, pepper and the spice of choice over the vegetables. Drizzle with the oil. Using your hands, toss the vegetables and seasoning until everything is well mixed and coated.
Roast the vegetables for 25 to 35 minutes or until just tender and slightly browned. Remove the vegetables from the tray onto a serving dish and sprinkle everything with the pomegranate molasses and the seeds. Serve hot.
It’s starting to look like autumn around here. The days are already shorter and some of the trees have begun losing their leaves. So while we still have warm days, my thoughts for dinner are turning back to hot soup to go with fresh bread. This Vegetable Soup in Under an Hour is delicious, nutritious and fast to make. The recipe does not require exact measurements and you can have homemade soup on the table in under an hour.
My husband and I eat soup of all kinds throughout the year. And many are hearty enough to be a meal in itself with some good bread and occasionally a salad. This may sound strange, but when I have a pot of soup on the stove, I feel a measure of calm even in this troubled world we are experiencing. A pot of delicious soup means safety. And the act of preparing it, chopping the vegetables is a form of meditation for me.
While we eat almost all of our meals at home, I don’t always do a lot of planning ahead of time. However, I still want something healthy and delicious even if we have been out all day. So when I came across this soup on YouTube, I thought I would give it a try with a few of my own tweaks, of course. It came together quickly and my husband’s comment when he tried it was “Wow, I could die happy.” Okay, a bit of an exaggeration, but he tends towards the dramatic at times.
Vegetable Soup in Under an Hour can be doubled or tripled if you either have a bigger family or like having left-overs. There is no fancy knife-work necessary because everything will be pureed with an immersion blender. No need to weigh ingredients and you can use canned chickpeas and vegetable stock, although I prefer to make my own. There is nothing fussy here. And while the soup tastes rich and creamy, it’s actually low in calories and very healthy so enjoy it guilt-free!
There are lots of delicious soup recipes on my blog, both hot and cold. And now here is one more. Try it soon.
RECIPE
Yield: 3 to 4 generous servings
INGREDIENTS
2 Tablespoons of a neutral oil (I used Avocado)
1 crown of broccoli cut into smallish florets
1 onion or 1 large leek, coarsely chopped
1 large carrot, peeled and diced
3 large cloves of garlic, chopped
1 large Bell pepper, cut into large dice
1 large stalk of celery, coarsely chopped
1 Quart of vegetable stock
200g of cooked chickpeas, rinsed and drained (about 1.5 cups)
1/2 teaspoon paprika
Salt to taste (It will depend on both your preference as well as whether you used a salted stock.)
Freshly cracked black pepper, to taste
1 large Bay Leaf
1 teaspoon each: dried oregano, basil and thyme
A large handful of chopped fresh parsley or cilantro or a mix
About 100ml of full-fat coconut milk or non-dairy cream
For the Garnish
1/3 cup of cooked chickpeas, rinsed, drained and patted dry
1 Tablespoon of neutral oil
2 Tablespoons chopped fresh parsley or cilantro
Either: Some chili flakes or Aleppo pepper and Sumac (I went with Aleppo pepper and Sumac)
DIRECTIONS
In a 5 quart soup pot (or larger) add the 2 Tablespoons of oil and heat until shimmering over medium high heat.
Add the onions and sauté for about 5 to 7 minutes or until softened but barely beginning to brown.
Then add the carrot, celery, Bell Pepper, garlic and 1.5 teaspoons of salt. Continue cooking until the vegetables have all softened but not browned.
Mix through the chickpeas, broccoli florets, dried herbs and spices. Add the vegetable stock. It should just about cover the vegetables. If necessary, add a little water just to cover. Bring everything to a boil and simmer covered for 15 minutes.
While the soup is cooking away, add 1 Tablespoon of oil to a small skillet, preferably non-stick. When the oil is hot, add the chickpeas and seasoning and sauté until lightly browned. SEt this aside for the garnish.
When the soup has finished cooking, use an immersion blender to puree everything. I like a bit of texture but how smooth you make it is up to you. Then add the coconut milk or non-dairy cream along with a handful of chopped parsley or cilantro. Puree for another minute. THAT’S IT! You now have soup! Serve garnished with some of the seasoned chickpeas and a scattering of chopped fresh herbs. Don’t forget the bread.
I know that eggplant is a controversial vegetable, beginning with the fact that it technically is a berry and, therefore, a fruit. It is a mystery to me how people can say with certainty that they “hate” eggplant or aubergine as it’s known in most parts of the world. Eggplant can be made at least 100 different ways, so for those of you out there who claim to hate eggplant, don’t give up trying it. My Lasagna with Eggplant and seasoned beef crumbles is “meaty” and delicious. The eggplant is tender and slightly sweet and is perfectly cooked to absorb all of the other flavors in the dish.
This version is vegetarian, since I use real cheese and, therefore, perfect for a Shavuot meal. The vegan crumbles could be left out entirely if you prefer. It could also be made using vegan cheese which renders the dish vegan instead of vegetarian. While my husband and I have grown to like some of the vegan meat substitutes, so far the cheeses haven’t quite hit the mark for me.
Lasagna with Eggplant reduces the fat and cholesterol of standard lasagna without compromising on flavor. There is no rich ricotta cheese used so this lasagna feels lighter and is lighter. The eggplant, however, adds a silky, meaty element. It also comes together quickly using ready-made sauce. There are so many good ones out there that I rarely ever make my own anymore. Could this be made using real sausage or ground beef or turkey? Of course. But not only is this version healthier, it complies with the laws of kashrut, unless you are of the tradition that eating this gives the world a false impression that you are mixing meat and milk.
My Lasagna with Eggplant was made using a tomato sauce; however, you could use a béchamel sauce if you prefer. To keep it vegan, use an unsweetened non-dairy milk such as oat, cashew or soy. I would not recommend using almond milk as it is too thin. And while the lasagna looks and tastes cheesy, I used only about 8 oz. of cheese for the entire pan, with majority being on the top.
As with all lasagnas, this can be made ahead and rewarmed. It can even be frozen, so it’s perfect for when you know that you have a busy week coming up. The only thing that I would change from the lasagna that I made is I would not use fresh lasagna sheets again. This is a personal preference, but the texture for me was a bit gummy. I much prefer the no-boil lasagna sheets that have made making lasagna an easy dish to throw together. But you do you. And if you are a purest who insists on boiling your own noodles, go for it. I just don’t see a need to complicate a dish when the rewards are slim to non-existent.
Give this Lasagna with Eggplant a try and see if it doesn’t tick all the pasta boxes in a lighter but oh so satisfying version. I served it with roasted asparagus, homemade pickles and bread and fresh fruit for dessert. Perfect. Well, okay, maybe there were a few cookies along side the fruit….
32 ounces of your favorite pasta sauce (Fresh lasagna and no-boil lasagna sheets require extra sauce in order to cook properly.)
1 onion, peeled and chopped
3 large cloves of garlic, peeled and finely chopped
1 sweet or hot pepper, finely chopped
Small handful of flat-leaf parsley, chopped
2 Tablespoons tomato paste
1 rounded teaspoon each: dried basil, oregano
Kosher salt and fresh cracked black pepper to taste
About 8 oz. of your favorite cheeses, grated on the large holes or pre-packaged (Use some cheese that melts well such as mozzarella or scamorza and mix with cheese with more flavor such as pecorino, asiago, parmesan. There are many packages of Italian or Pizza mix cheeses if you don’t want to grate your own.) And if you choose to use more cheese, it’s your lasagna.
DIRECTIONS
Preheat your oven to 400 degrees F.
Slice the eggplants into planks and lay them out on a tray or cutting board. Liberally sprinkle them with salt and allow them to sit for 15 to 20 minutes. This will make the eggplants sweat and removes any bitterness. Once they are sweating, blot the eggplants with paper towels or a tea towel. This will remove any excess salt as well as any potentially bitter liquid in the eggplant.
Then lay the eggplant on top of parchment on a baking tray. Very lightly brush or spray the eggplant with EVOO or avocado oil. Roast for about 20 minutes or until they take on a little color and become pliable. There is no need to turn them over. Remove them from the oven and allow to cool slightly before assembling the lasagna. The eggplant will continue cooking in the lasagna. Turn the oven down to 350 degrees F.
While the eggplant roasts, add about 2 Tablespoons of EVOO to a medium sauté pan. Throw in your onions, garlic and pepper and 1/2 teaspoon of salt. Mix everything and sauté for about 3 minutes. Add in the tomato paste and mix that through. Once the vegetables have started to soften, add the “beef” crumbles, the parsley and the oregano and basil. Stir everything together and sauté for another 5 to 8 minutes, adding a bit more EVOO if it looks a little dry. If you want to add a good splash of red wine, I won’t tell. Remove the pan from the heat and set it aside until you are ready to assemble.
You will want to use a 9 X 13-inch pan or its equivalent. You’ve all seen pans of lasagna. Layer in about 1/3 to 1/2 cup of your sauce. Then depending on the lasagna you use, lay down one layer of the pasta sheets, pushing them into the sauce. Sprinkle lightly with some cheese. Then layer in some of the eggplant planks. Add on top half of the “meat” and more sauce to cover.
Then cheese. Repeat, making one more layer and end with a layer of pasta sheets, sauce and all remaining cheese. I like to drizzle the cheese with a bit of EVOO but its up to you.
Bake uncovered for about 30 minutes. The top should be nicely browned and the cheese should be melted and a bit oozy. Allow the lasagna to rest for about 10 minutes before cutting. If you are not serving it right away, lightly cover it with parchment or waxed paper. Once cooled, it can be covered with foil over the parchment and refrigerated or frozen. Reheat in a 325 degree oven.
