Simple – Healthy – Creative – Kosher
2 large zucchini, cut into 1/4 inch rounds
3 tbsp extra virgin olive oil
2 tbsp zaatar
Grated Parmesan
Salt and pepper .
Mix together all ingredients except zucchini. Coat zucchini with mixture.
Place on greased baking sheet in single layer.
Bake at 425°F for 5 minutes
Broil for 3-5 minutes (watch carefully)
There are so many variations to this recipe. Here’s what I did but scroll down for more ideas. .
Preheat oven to 400°F.
On a sheet pan, spread out 1 cubed sweet potato (tiny pieces), 1 head of cauliflower cut in small florets and 1 can drained chickpeas. Mix taco seasoning and some extra virgin olive oil to form a paste. Spread on vegetable mixture. Roast for about 30-40 minutes. .
In the meantime, prepare your salsa and toppings. Also, prepare 1 cup of quinoa according to package directions, if you’re making the bowls. .
Salsa (enough for 2-3 portions):
1 tbsp pickled jalapeños
1/4 cup chopped tomatoes
1/4 cup chopped physalis/golden berries
1 tbsp chopped fresh mint or cilantro
Juice of 1 lime
1 tsp olive oil
Salt and pepper .
Toppings (in addition to vegetables roasting in the oven):
Tomatoes
Cabbage
Olives
Spinach
Black beans
Chopped peppers
Cheese
.
Now you choose:
For a regular quesadilla: spread grated mozzarella cheese on your tortilla and cover half of tortilla with desired toppings. Pan fry on both sides until nicely browned and cheese is melted. You can top with salsa or sour cream.
For a quesadilla bowl, add quinoa to bowl and add desired toppings. Top with lots of salsa, which doubles as a dressing. .
In addition to toppings listed, you can use avocado, mango, lentils, corn kernels, vegan sausages, vegan meat etc. You can also use avocado and mango in your salsa (and omit the golden berries if you don’t have) – you can even use a store bought salsa.
It’s the last day before school starts so I made a special breakfast for my kids. You can always make these in advance and freeze (just freeze on a flat surface and once frozen, put into a freezer container. .
2 overripe bananas
1 cup @kodiakcakes pancake mix (you can probably use other mixes but I haven’t tried)
1 cup milk
1 egg
2 tbsp almond butter
1 tsp cinnamon
1 tsp vanilla
Optional add ins: blueberries, chocolate chips, coconut, chopped nuts .
Mix together all ingredients in a blender except the add-ins.
Heat some butter in a pan and pour batter into pan to form small pancakes. Top with whatever add ins you’d like. When the bubbles start popping, flip the pancake.
1 large eggplant, sliced 1/4 inch lengthwise
Olive oil to brush on
1 cup ricotta cheese
1/2 cup goat cheese
1/4 cup chopped, fresh basil
1-2 tbsp chopped, fresh mint
1/4-1/2 cup chopped, marinated olives .
Sauce:
1 tbsp silan
1 tbsp tahini
1 tbsp fresh mint, chopped
Any leftover cheese mixture
Water to thin .
Garnish
Sesame seeds
Mint .
Preheat oven to 400°F.
Coat eggplant slices with salt and let sit for 15 minutes. Brush off salt.
Place eggplant slices on parchment lined baking sheet. Brush with olive oil.
Bake for about 7 minutes per side, until a fork goes in very easily. .
In the meantime, mix together ricotta cheese, goat cheese, basil, mint, olives and freshly ground pepper. .
Spread a heaping spoon of mixture into each eggplant slice and roll up gently. Place in a greased baking pan.
Bake covered for 5-10 minutes. .
Prepare sauce: mix together silan, tahini, mint, any leftover cheese mixture. Slowly mix in water to thin. For Passover, you can just drizzle silan over the eggplant instead.
Serve eggplant topped with tahini sauce and garnish with sesame seeds and fresh mint.
This is a great #activityforkids – we had lots of fun making them together. They turned out way better than I expected – adults and kids alike were devouring them!! .
#recipe ⬇️
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1 box @realduncanhines brownie mix – batter prepared but unbaked
1-500ml tub of ice cream (any type – I used dairy free @so_delicious cashew ice cream) .
Remove ice cream from freezer to thaw. Line 2 lasagna sized foil pans with parchment. Spread brownie batter in each pan so it’s very thin. Bake at 350° for 10 minutes. Let cool.
Spread melted ice cream into one of the brownie pans. You can add some fillings (like cookie dough or sprinkles or crushed nuts if you’d like). Flip over other brownie on top of ice cream and peel of parchment. ** this step didn’t work perfectly for me and the top brownie fell apart but it did not matter at all – I filled in the empty spaces with @sftebakery cookie dough)*** Return to freezer for at least an hour for it to harden.
Remove from freezer and cut up either using cookie cutters or cutting with a knife into rectangles.
Dip the edges into sprinkles or other topping options listed below if desired. We used sprinkles and @planterspeanuts honey roasted peanuts, crushed. .
Optional toppings/fillings:
Vegan cookie dough
Sprinkles
Chocolate chips
Crushed candied nuts
Skor bits
Reese’s pieces
Crushed cookies
++++
Dressing (not sure where I got the base of this recipe but it’s been doctored quite a bit)
1/3 cup extra virgin olive oil
3 tbsp mayo
1-2 cloves garlic, minced
1 tbsp Dijon mustard
1.5 tbsp lemon juice
1/4 cup Parmesan or 2 tbsp finely chopped cashews (optional)
2 tsp basil pesto .
Salad (sorry no amounts):
Kale, capers, smoked salmon (not lox, but like pictured above on the left side), croutons (can use gluten free)
.
When ready to assemble, make sure to massage dressing into kale to help soften it.
This recipe was incredibly fast to make and all 3 kids loved it! .
Ingredients:
1 1/4 cup cooked quinoa
1 large zucchini, grated (about 2 cups)
1 cup grated cheese
1 cup pancake mix (I used kodiak cakes, you can use a Passover pancake mic)
3 eggs
Salt and pepper
Grapeseed oil for frying .
Directions:
Squeeze liquid out of zucchini.
Mix all ingredients together.
Heat grapeseed oil in a frying pan on medium-high heat.
Use a large spoon to form patties and fry on each side until nicely browned. .
Yield – 12-15 fritters .
Optional add ins: garlic, green onions, finely chopped spinach, Parmesan, grated carrots .
18 stuffing mushrooms (or large cremini)
1/2 cup pesto sauce (homemade or storebought – with or without cheese, can sub cheese for nutritional yeast)
1 cup panko breadcrumbs (can use gluten free)
A few tomatoes on the vine
Olive oil, salt and pepper to drizzle .
Preheat oven to 400°F.
Remove gills (brown insides) from mushrooms, by cupping the mushroom in your hand and scooping out with a spoon.
Mix pesto and panko together and fill each mushroom with the mixture.
Place mushrooms and tomatoes on greased baking sheet, drizzle with olive oil, salt and pepper. Bake for 20 minutes. .
You can also use portobello mushrooms –
I just didn’t want them too big. .
Recently I did a poll on my insta stories about whether you want the background behind a recipe. Results were 50/50. Personally I prefer no story but this is one I have to share (scroll down for the recipe). .
When my husband and I were newly married, he took a jar of “smoothie” from my fridge and drank it. It tasted awful, but he drank it anyway because he wanted to hide the evidence that he stole my smoothie. The next evening, I’m prepping dinner and asking if he knew where my salad dressing was
… 💡… “I think I drank it”.
.
So here’s a recipe for a really bad smoothie but a really delicious dressing. .
Dressing – process the following ingredients:
1 clove garlic
2/3 cup mixed berries
Handful of fresh basil
1/4 cup balsamic vinegar
2 tbsp silan
2/3 cup extra virgin olive oil
Salt and freshly ground pepper to taste .
Salad:
Kale
Blueberries
Dried cherries
Figs (dried or fresh)
Dried apricots
Candied pecans
Cranberry Goat cheese (or just plain if you can’t find)
A few basil leaves, chopped finely
Ingredients:
2 Malawach rounds
3/4 cup marscapone cheese (or cream cheese)
1 egg, beaten
1/4 cup sugar
1 tsp vanilla
1 egg
1 tsp silan .
Optional fillings:
– halva and pistachios
– Nutella and milk chocolate chips
– Dulce de leche (store bought) .
Directions:
Mix together cheese, egg, sugar and vanilla.
Remove Malawach dough from freezer. As soon as it’s soft enough to roll out (not totally thawed), roll it out as thinly as you can into a large circle, on a piece of heavily floured parchment (flour your rolling pin as well, Malawach is very very sticky). Spread a very thin layer of the cheese mixture onto the dough, gently, trying your best not to let it tear.
For the halva-pistachio, sprinkle halva and chopped pistachios around the edges of the circle of dough.
For the Nutella, put in the microwave for 15-20 seconds to soften and spread over cheese layer. Sprinkle chocolate chips around the edges of the dough.
For the dulce de leche, put into the microwave to soften and spread over cheese layer. .
Cut circle of dough into 12-14 pieces, like you would cut up a pizza. .
Roll up each triangle to form a pastry. Beat egg with silan and brush onto pastries. .
Bake at 375°F for 15 minutes.
If the instructions for rolling aren’t clear, the video is posted in my highlights
Erin Eats 