Tag: dairy free

Tu bishevat cookies (that kind of taste like hamentaschen but you can eat them anytime)

erineatsmtlLeave a comment

Ingredients:
3 eggs 
1 cup coconut oil, melted 
1 tsp vanilla 
1 cup sugar
3 cups flour 
2 1/2 tsp baking powder 
Pinch of salt 
2 cups assorted dried fruit (I used a mix of apricots, prunes, dates, figs and dried blueberries)
1 cup mixed pecans and almonds 
1 tsp cinnamon
Zest and juice of 1 orange .

Directions:
Preheat oven to 350°F. 
Mix together eggs, oil, vanilla, sugar, flour, baking powder and salt. 
In a food processor, mix dried fruit, nuts, cinnamon and orange zest and juice. 
Separate dough in half. Roll out each half into equal sizes rectangles on floured parchment. Place 1 parchment rectangle onto baking sheet. Spread dried fruit mixture onto 1 dough rectangle and flip other dough rectangle on top. Peel off top parchment. 
Bake for 30 minutes. Allow to cool and slice. 
Sprinkle with icing sugar (use a sifter if you have one).

Pecan Blueberry Biscotti

erineatsmtlLeave a comment

Ingredients:
3 eggs 
1 cup avocado oil
1 tsp vanilla
1 cup white sugar 
3 cups almond flour 
1 tsp cinnamon
2.5 tsp baking powder
Pinch of salt 
Zest of 1 orange
1/2-2/3 cup each dried blueberries and chopped pecans (can use candied pecans if desired)
Handful white chocolate chips, optional

Directions:
Preheat oven to 350°F. 
In a large bowl, mix together wet ingredients then add in all dry ingredients, up to salt. 
Once dough starts to form, mix in orange zest, dried blueberries and chopped pecans. 
Form into logs on parchment lined baking sheet. Make sure to separate the logs more than you would for regular cookies, because it does spread a lot. 
Use a knife to mark where you’ll be slicing the biscotti after it bakes. 
Bake for 30 minutes. 
Remove from oven and let cool. If logs are now touching, just separate them with a knife. Slice into biscotti and lay on its side. 
Reduce oven temperature to 300°F and bake until biscotti hardens, about 30 minutes 

Sheet Pan Chicken Shawarma – 3 ways

erineatsmtlLeave a comment

Ingredients (very roughly):
Cauliflower and broccoli florets, cut small
Baby carrots, halved
Asparagus, cut into thirds
3 skinless boneless chicken breasts, cubed (I would have used thighs but they had a smell when I took out the package, it does change the cooking time)
Chickpeas, drained and rinsed 
Shawarma seasoning
Extra virgin olive oil
Lemon juice 
Sea salt
Humus 
Cabbage 
Olives 
Tahini 
Whatever other shawarma fixings you like 
Tortilla wraps (option 1)
Rice, cooked according to package directions (option 2)
Kale (option 3)

Directions:
Preheat oven to 400°F. 
On a sheet pan, spread cauliflower, broccoli, carrots and chickpeas. Coat with oil, shawarma seasoning and a light sprinkle of salt. 
Bake for 20 minutes. 
In the meantime, coat chicken and asparagus with shawarma seasoning, a bit of olive oil and some lemon juice. When the 20 minutes are up, add chicken and asparagus to sheet pan. Return to oven for additional 20 minutes (check the thickest piece of chicken for doneness)
*note that the pan should be overcrowded, you can always divide the mixture into 2 pans*
.
Serving options:
Option 1: spread humus on a tortilla and fill with chicken, vegetables and any other toppings you like (including olives, cabbage etc)
.
Option 2: make a rice bowl with all the chicken, vegetables and additional toppings. Garnish with tahini and zaatar. .
Option 3: enjoy over a kale salad. The juices from the chicken will be quite flavourful. All you have to add is a drizzle of oil, lemon juice and if you’d like, some tahini

Asian Chicken Meatballs

erineatsmtlLeave a comment

Ingredients:
1-1/4 lbs ground chicken 
3/4 cup grated zucchini, liquid squeezed out
2 tbsp soy sauce 
2 tsp freshly grated ginger (adjust according to preference)
4 cloves garlic, minced
1 cup oats (can use GF variety)
1 egg 
1-2 tbsp avocado oil

Directions:
Preheat oven to 400°F. 
Mix together all ingredients, except oil, and form into meatball shapes. 
Heat oil in oven safe pan on high heat. Sear meatballs on all sides until nicely browned. Bake in oven for 10 minutes (check for doneness).

5 ingredient Chocolate Nut Butter Clusters (gluten free, dairy free)

erineatsmtlLeave a comment


Ingredients:
1-10.5oz bag semi sweet chocolate chips
1/3 cup nut butter (I used peanut butter but not the natural one)
1/2 cup Rice Krispies (use gluten free variety if needed)
1/2 cup chopped nuts (I used almonds and pecans)
Sea salt

Directions:
In a double boiler, melt the chocolate chips. When they’re almost done melting, mix in the peanut butter until it’s well incorporated. 
Remove from heat and mix in nuts and Rice Krispies. 
Spoon dollops of chocolate mixture onto a parchment lined baking sheet. Sprinkle each cluster with sea salt. Refrigerate until it sets.

Maple Cinnamon Carrots

erineatsmtlLeave a comment

Ingredients:
~2 lbs carrots, washed, peeled and dried well
1 tbsp maple syrup
2 tbsp extra virgin olive oil
1 tsp cinnamon
1/2 tsp sea salt .

Directions:
Preheat oven to 375°F
Spray a baking sheet with non stick cooking spray. 
Mix together maple syrup, oil, cinnamon and sea salt. 
Coat carrots with maple mixture and spread evenly on pan. 
Bake for about 40-50 minutes (depending on carrot thickness), turning halfway through. Carrots should easily pierce with a fork when done. 

Mixed Roasted Vegetable Medley

erineatsmtlLeave a comment

This wasn’t a recipe that I planned in advance. It was merely using what I had leftover from my Shabbat cooking so it wouldn’t go to waste. It ended up being my favorite thing that I ate on Friday night. I have to credit @busyinbrooklyn whose smoked paprika popcorn cauliflower (found on her website) inspired this dish. .

Ingredients:
1/2 eggplant, cubed 
1/2 butternut squash, peeled and cubed small (1/4 inch)
1 zucchini, cubed 
1/2 cauliflower, cut into small florets (washed and dried well)
1/2 shallot, minced 
2 tbsp smoked paprika
1/2 tbsp sea salt 
1/3 cup extra virgin olive oil

Directions:
Preheat oven to 400°F. 
Spray 2 cooking sheets generously with cooking spray. 
On 1 sheet, spread zucchini and eggplant (keep vegetables separate). On the other sheet, spread cauliflower and squash (again, keeping separate). You want to keep separate so that if one of the vegetables is ready, it’s easy to remove from the oven. 
In a bowl, mix together shallot, smoked paprika, salt and oil. 
Spread 1/4 paprika mixture on each vegetable and mix to coat well. 
Bake for 20 minutes. Toss each vegetable. Check eggplant and zucchini for readiness – they should be crispy on the outside. Return to oven for another 10 minutes and check. Toss the vegetables. You can also switch the position of the trays in the oven. 
At this point, the eggplant was ready and I transferred to a bowl and the other vegetables needed another 30 minutes. 

Banana Zucchini Mini Muffins (refined-sugar free, nut free and dairy free)

erineatsmtl1 Comment


Ingredients:
2 medium zucchinis, grated and liquid squeezed out 
3 bananas, mashed 
1/2 cup Silan (date syrup) – I buy one that has no added sugar
1/4 cup grapeseed oil 
1.5 tsp vanilla 
2 eggs 
1.5 tsp cinnamon 
1/2 tsp baking powder
1/2 tsp baking soda 
1/2 tsp salt
1 cup whole wheat flour
1 cup oats
2 tbsp coconut flakes (unsweetened)
2/3 cup raisins (you can alternatively use blueberries, chocolate chips or craisins)

Directions:
Preheat oven to 350°F. 
Mix together zucchini, bananas and silan. Next add in oil, vanilla and eggs until well incorporated. Mix in dry ingredients. Then fold in raisins. 
Scoop into lined mini muffins tin (I used the parchment liners). I use a 1 tbsp measuring spoon. 
Bake for 14-15 minutes. .
Yields 44-48 mini muffins.

Sheet Pan Shawarma Tofu

erineatsmtlLeave a comment

Ingredients:
1 block firm tofu
1 can chickpeas, drained, rinsed and dry with a towel
1 small head cauliflower, cut into small florets, washed and dried well
1 small eggplant, cubed
6 tbsp extra virgin olive oil, divided
4 tbsp Shawarma seasoning, divided
1/2 tsp Sea salt
1 tbsp Zaatar
1 tbsp Cornstarch .

Directions:
Cut tofu into 1/2-3/4” cubes. Place on clean kitchen towel, fold towel over to cover top as well. Top with heavy cutting board and let sit for 30 minutes to squeeze out liquid.
Preheat oven to 400°F.
Mix together cornstarch, 2 tbsp oil and 1 tbsp shawarma seasoning. Coat tofu with this mixture. Spread on half greased baking pan – tofu pieces should be spread and not overlapping.
Mix together remaining oil, shawarma seasoning, zaatar and sea salt. Coat eggplant, chickpeas and cauliflower. Spread some on remaining part of baking pan and the rest on a second baking.
Bake for 30-40 minutes, until crisp. I left the tofu on the upper rack.
Serve over a bed of humus, as pictured. Garnish with zaatar, tahini and fresh parsley.
Alternatively, serve in a pita or laffa with your choice of traditional shawarma toppings. .
Thanks to @sylviafallas for sharing her shawarma eggplant, inspiring me to add 🍆 to this yummy mixture.

Sweet Asian Tahini Eggplant

erineatsmtlLeave a comment

One of my best friends brought something similar to our house for a meal and we all gobbled it’s up. I had to recreate it with the ingredients I had on hand! I now make this recipe almost every week for Shabbat!
.
Ingredients:
1 small eggplant, cubed
Juice 1/2 lemon
1 clove garlic
2 tbsp maple syrup
1 tbsp soy sauce or GF tamari
1 tbsp olive oil 
1 tbsp chopped ginger fresh 
Freshly ground pepper
Garnish with drizzle of tahini, silan and fresh mint .
Directions:
Mix together lemon juice, garlic, maple syrup, soy sauce (or tamara), oil, ginger and pepper. Coat eggplant and spread on greased baking sheet. 
Bake at 400° for 30 minutes, tossing occasionally to brown all sides 
Garnish with drizzle of tahini, silan and fresh mint.