Tag: gluten free

Zaatar Marinated Eggplant

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Pictured centre with olive dip and garlic confit

Ingredients:
1 eggplant, sliced into 1/4 inch rounds
5 tbsp extra virgin olive oil, divided
1 tsp salt, divided
Zest 1/2 lemon
1 tbsp zaatar (I used @peregnaturalwhich is klp)
1 clove garlic, minced
1/2 shallot, minced
1/2 tsp salt
Freshly ground pepper


Directions:
Mix together 2 tbsp oil, 1/2 tsp salt and freshly ground pepper. Use it to coat eggplant.
Place eggplant in a single layer on a large, greased baking sheet.
Broil on top rack for 2-3 minutes per side. I turn the light on in my oven and watch carefully – every oven is different. It should not burn but should get lightly browned. (Do not use parchment, it could easily burn)
Mix together remaining ingredients. Pour mixture over eggplant and refrigerate for a few hours or up to 4 days.

Marbled Chocolate Pecan Meringues

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Not everything goes as planned. These meringues were inspired by the “hazelnut chocolate meringue cake” recipe from @foodandwine (which looks incredible and i highly recommend you making it if you have the ingredients) – I was going to make a coconut whip cream as topping, but the coconut cream had a bad taste. I next tried making vanilla pudding with coconut milk and it wouldn’t whip up. They’re still delicious without the topping though so we’re just going to enjoy them as is. Our Seder also is not going to be what we expected and we’ll miss our extended family around our table. But we will make the best of it and enjoy our intimate Seder and hope that next year, we are surrounded by a busy table with our loved ones. Wishing everyone who celebrates a happy and healthy Passover .
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Ingredients:
1.5 cups pecans
3/4 cup chocolate chips 
6 egg whites, at room temperature 
Pinch of salt
1.5 cups white sugar
2 tsp vanilla extract 
1 tsp vinegar .
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Directions:
Preheat oven to 350°F. 
Place a large metal mixing bowl and metal beaters from electric whisk into freezer. 
Roast pecans for 10 minutes. Removed from oven, reduce oven temperature to 225°F and chop into small pieces (I pulsed in a food processor). In the meantime, melt chocolate chips in double boiler. 
While chocolate is melting, remove bowl and whisk from freezer. Place egg whites in bowl and start beating at medium-high speed until soft peaks form. Slowly add sugar, while continuing to beat until peaks get stiff. Next add vanilla and vinegar, continuing to beat. 
Stop beating and gently fold in nuts and melted chocolate (pour down the sides of the bowl). Fill meringue mixture gently into a ziploc bag and pipe into individual meringues onto parchment lined baking sheet. In this picture, the meringues don’t have high peaks because I wanted to fill them but since that didn’t work, I would try to make them nice and tall! 
Bake for 1.5 hours. Turn off oven and leave them for a few hours (I left them overnight) without opening the oven. .
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Tips for meringues ** make sure bowl and whisks are perfectly clean and cold
** not even a drop of yolk should be in the white

Passover Schnitzel – 2 ways

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Ingredients:
1 bag @heavenandearthfoods plantain croutons, crushed well (not in a processor, put them in a ziploc bag and crush them)
1 tbsp fresh rosemary
1 tsp smoky paprika
1 tsp garlic powder
1/2 tsp sea salt
Freshly ground pepper
1 egg, beaten
2 boneless, skinless chicken breasts, cut into cutlets or “fingers”
*note – you can add almond flour to the crumb mixture to make the crumb mixture go a bit further.

Coconut Schnitzel:
Ingredients:
3/4 cup almond flour
1/4 cup shredded coconut
1 tbsp dried basil
1 egg, beaten
2 boneless, skinless chicken breasts, cut into cutlets or “fingers”


Directions (for both recipes):
Mix together all ingredients except egg and chicken.
Dip each piece of chicken into egg and then crumb mixture (allowing remaining egg to drop off prior to crumb mixture). Fry in oil!


Thank you to @kosherdotcom for sending the fabulous croutons!

Cinnamon Coconut Cookies

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Ingredients:
1 egg
1/3 cup coconut oil
1/3 cup plus 2 tbsp brown sugar 
1 tsp vanilla 
1 cup almond flour 
1 1/2 tsp cinnamon, divided
1 tsp baking powder
Pinch of salt 
2 tbsp shredded coconut

Directions:
In a bowl, mix together egg, melted coconut oil, 1/3 cup brown sugar, vanilla. Next mix in almond flour, 1/2 tsp cinnamon, baking powder and salt. 
Refrigerate for about an hour. 
Mix together 2 tbsp brown sugar, 1 tsp cinnamon and 2 tbsp coconut. 
Form dough into balls (about 1 inch diameter) and roll into coconut mixture. Place on parchment lined baking sheet, making sure to leave room for the balls to flatten in the oven. 
Return to fridge for 15-20 minutes. 
Preheat oven to 350°F. 
Bake cookies for 10-12 minutes
Yields about 14 cookies.

Roasted Root Vegetables

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Ingredients:
1-1 lb box of rainbow carrots, washed and peeled
1 medium sized sweet potato, cut into wedges 
1 medium sized Idaho or russet potato cut into wedges 
1 clove garlic, minced
1 tbsp paprika
1 tbsp honey 
1/2 tsp sea salt 
1/2 tsp cinnamon
1 tbsp freshly grated ginger 
2 tbsp extra virgin olive oil

Directions:
Preheat oven to 375°F. 
Spread vegetables over parchment lines baking sheet. 
Mix together remaining ingredients and coat vegetables, making sure that it’s evenly distributed. 
Baked for about 45-50 minutes, mixing around halfway through, until tender with a fork.

Sweet Potato and Dried Cranberry Quinoa

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Ingredients:
1 onion 
1 tbsp avocado oil
2 tbsp white wine 
1 cup quinoa 
1 large or 2 small sweet potatoes, cubed (potato could be peeled or not)
3 tbsp extra virgin olive oil, divided 
1/2 tsp cinnamon 
3/4 tsp sea salt, divided
Freshly ground pepper 
1/2 cup craisins
1 cup fresh parsley, chopped
1/2 cup pecans, chopped 
Zest of 1/2 lemon
1-2 cloves garlic, minced
1 tbsp honey

Directions
In a medium sized pot/pan with a lid, sauté onion in avocado oil over medium heat until onions are translucent and turning golden brown. Add wine and deglaze pan. Add quinoa and mix well with onions. Add 2 cups water and cook quinoa according bro package directions. 
In the meantime, preheat oven to 400°F. Drizzle sweet potatoes with 1 tbsp oil, salt, pepper and 1/4 tsp cinnamon. Roast for about 20-30 minutes, until soft. 
Mix together remaining oil, lemon zest, remaining cinnamon, 1/2 tsp salt, honey, garlic and pepper. 
Assemble quinoa – mix quinoa with sweet potatoes, cranberries, parsley and chopped pecans. Top with dressing.

Chocolate Cranberry Granola Bars

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Please note – A few wonderful people are testing this recipe to see if it’ll work with mashed bananas instead of pumpkin. I will update you! .


Ingredients:
2.5 cups nuts – I used mixed almonds and pecans
2 tbsp chia seeds
2 tsp cinnamon or pumpkin spice 
2 tbsp shredded coconut
1/4 tsp salt
1/2 cup pumpkin purée 
2 tbsp honey 
1 tsp vanilla
2 tbsp nut butter
1/2 cup dried cranberries
1/2 cup chocolate chips

Directions:
Preheat oven to 350°F. 
Process nuts in food processor – do not over process, they should be coarse. Remove from processor and mix in chia seeds, cinnamon, coconut and salt. 
In a separate bowl, combine pumpkin, honey, vanilla and nut butter. 
Mix wet and dry ingredients well. 
Mix in cranberries and chocolate chips. 
Press down well into a parchment lined or well greased 8×8 or 9×9 pan. 
Bake for about 30 minutes until edges start to brown. 
Remove from oven and allow to cool for about 5 minutes (they will fall apart if sliced too quickly but will harden too much if you wait too long). Slice into bars and allow to fully cool prior to serving. 

Hasselback Baby Potatoes

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Ingredients:
15 baby potatoes, washed and carefully sliced “hasselback”
1 tbsp fresh rosemary, chopped
1 tbsp paprika
1 tsp sea salt
Freshly ground pepper
2 tbsp garlic confit 
1 tbsp extra virgin olive oil 
OR 2 cloves garlic and 2 tbsp extra virgin olive oil .

Directions
Preheat oven to 400°F. Place potatoes on greased baking sheet, hasselback side up. 
Mix together rosemary, paprika, salt, pepper, confit and oil. Brush about half of mixture onto potatoes. It will not easily go in between hasselback openings but don’t force it. 
Bake for 15-20 minutes – at this point the potatoes should have opened more. Brush additional oil mixture onto potatoes, trying to get into hasselback openings this time. Bake for another 20 minutes until crisp

Pesto Quinoa Eggplant Boats

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Ingredients:
1 eggplant, cut in half, scored and insides scooped out 
1 tbsp oil
Sea salt 
2 tbsp Parmesan (optional)
1/2 cup raw quinoa, cooked according to package directions 
1/4 cup pesto sauce (homemade or storebought)

Optional filling:
Sautéed spinach
Olives
Roasted broccoli
Sautéed mushrooms 
Roasted peppers 
Roasted asparagus
Sundried tomatoes 
Parmesan cheese 
Goat cheese


Directions:
Preheat oven to 425°F. 
Brush eggplant (cubes and shells) with olive oil, mixed with salt, pepper and Parmesan. Spread on greased baking sheet and bake for about 15 minutes. 
Remove from oven and mix cubes with quinoa, pesto sauce and whichever other fillings you’d like. 
Serve inside eggplant shell if desired. .


Note: you can omit the dairy in this recipe 

Sheet Pan Sausages, Vegetables and (fake) Bacon

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Ingredients:
12 oz gourmet sausages, sliced (I used @jacksgourmet )
Baby carrots, sliced in half
Broccoli florets
Baby potatoes, thinly sliced 
Purple cabbage, chopped 
2 oz fake bacon (I used @jacksgourmet )
1 tbsp paprika
2 garlic cloves, minced
1 tbsp zaatar 
1/2 tsp salt
Freshly ground pepper
1 tbsp honey .

Directions:
Preheat oven to 400°F 
On a greased sheet pan, spread sausages, baby carrots, baby broccoli and potatoes. Mix together paprika, garlic, zaatar, salt, pepper and honey. Spread over sausages and vegetables. 
Bake for 15 minutes. Remove from oven and add fake bacon and purple cabbage to the tray. Bake for and additional 15 minutes.