Ingredients: Dressing: 1 inch fresh ginger, grated 1 cup olive oil 1/2 cup rice wine vinegar 3 tbsp peanut butter 2 tbsp soy sauce 2 tlbs honey or maple syrup 1 tsp sesame oil Freshly ground pepper
Salad: Red cabbage, grated Green cabbage, grated Carrots, grated Mock shrimp or crab, shredded Avocado, chopped Nori, thinly sliced Fresh mint, chopped Optional add ins: mango, pickled ginger, edamame, toasted Rice Krispies Garnish: black and white sesame seeds
Directions: Mix together all dressing ingredients in a blender or mix well by hand. Toss together salad ingredients. Lightly dress salad. Garnish with sesame seeds. . Note: you can prepare salad a bit in advance, but only cut up avocado just prior to serving.
Ingredients: 5 cups cubed challah, packed 7 eggs, beaten 3/4 cup milk (I used 3.25%) 2 cups grated mozzarella, divided 1/4 cup Parmesan 2 tbsp homemade or storebought pesto sauce
Directions: Spray the bottom of a casserole dish (measuring approximately 7×12 or 8×11) with non stick cooking spray. Spread cubed challah throughout the pan. Mix together eggs, milk, 1.5 cups grated cheese, Parmesan and pesto. Pour oven challah. Mix with tongs to coat well. Allow to sit for about 10 minutes and mix again – try to make sure all pieces of challah are wet with egg mixture. Preheat oven to 350°F. Once oven is heated, mix challah mixture one more time, trying to incorporate any egg mixture remaining at the bottom of the casserole dish. Top with remaining cheese. Bake covered for 20 minutes. Uncover and bake for an additional 10-15 minutes, until nicely browned.
The tuna in this recipe is inspired by @bowlofdelicious seared tuna.
Ingredients: Tuna: 1 lb tuna, butterflied (can I use that term for fish?) if necessary so tuna is no more than 1.5” thick 2 tbsp soy sauce 1 tbsp honey 1 tbsp extra virgin olive oil 1-2 tbsp fresh ginger, minced 2 cloves garlic, minced 1/2 tsp salt Freshly ground pepper Sesame seeds (~ 1/2 cup) 2 green onions
Sushi salad: 1.5 cups uncooked sushi rice, cooked according to package directions 1/4 cup rice vinegar 3 tbsp sugar 1 tsp salt Grated carrots Grated purple cabbage Edamame beans 1 green onion, sliced Pickled ginger 1-2 avocados 1 sheet nori 1 cup Rice Krispies Spicy mayo (aka mayo mixed with sriracha hot sauce) Hoisin sauce
Directions: Mix together soy sauce, sesame oil, honey, garlic, ginger, salt and pepper. Pour over tuna and allow to marinate for about an hour. In the meantime, prepare sushi rice. Bring vinegar to a boil with sugar and salt, stirring until sugar is dissolved. Remove from heat and pour over rice. Mix in carrots, cabbage, edamame, green onions and pickled ginger to cooked rice. Preheat oven to 350°F. Toast Rice Krispies in the oven for about 5 minutes, until golden. Set aside. Remove fish from marinade and coat generously in sesame seeds (I place the sesame seeds in a bowl and dipped the tuna into the seeds on both sides). Top with green onions. Heat oil over medium high heat. Sear tuna for 1.5-2.5 minutes per side, depending on desired doneness. Allow tuna to cool for a few minutes and slice. In the meantime, mix Rice Krispies with a small amount of spicy mayo. Top sushi rice with tuna, Rice Krispies, avocado, additional spicy mayo and hoisin.
Directions: Mix together all ingredients, except steaks, to form a paste. Spread on steaks on both sides. Allow to marinate for a few hours. Heat some oil in a skillet or grill pan over medium-high heat. Grill for 3-4 minutes per side.
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!
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)
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. .
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.
Ingredients: 5 eggs 2 tbsp milk 2 tbsp almond flour 1/2 cup each goat cheese, cottage cheese and grated cheddar cheese 1/4 cup marinara sauce 120 grams frozen spinach, defrosted and liquid squeezed out 1 tbsp basil Freshly ground pepper Additional grated cheese to top
Directions: Preheat oven to 350°F. Whisk together eggs, milk and almond flour until well incorporated. Grease pan with butter or oil. Heat over medium-high heat. Once warm, pour a small amount of egg mixture onto pan and swirl around to coat entire pan. Pour back any excess into the bowl of egg mixture. Once set, flip and cook for about 20 seconds on the other side. Remove from heat and continue with the next crepe. While crepes are cooking, mix together remaining ingredients. Divide cheese mixture in amongst crepes, placing in the center of each crepe. Fold up crepes by folding in both ends and then rolling up (see highlights if this is unclear). Place in an oven safe pan, sprinkle on some more grated cheese and bake uncovered for about 10 minutes until cheese is melted. Enjoy!
On 1 sheet pan, I placed sweet potato cubed small. I coated it with olive oil, smoked paprika, some sea salt and 1 clove of garlic. I put in the oven at 350° for about 20 minutes before adding my next sheet pan to the oven… Next sheet pan – 3 or 4 slices sausages (i used @the_tofurky_company brand), baby carrots cut in half, cauliflower cut into small florets, 1 can of white beans drained (or chickpeas or lentils). Coat it all with the same as above – olive oil, smoked paprika, sea salt and 1 clove garlic. Continue roasting for another 20 minutes or so. To serve – my kids ate as is. The adults ate it over a bed of quinoa, topped with freshly grated Parmesan (omit if vegan), tahini, zaatar and lots of fresh basil and parsley.
This is a fun and easy appetizer or meal – there are so many variations of toppings, which is helpful since we’re all stuck at home with different food available. .
Ingredients: Naan bread or tortilla or pita or pizza crust or any other flatbread Humus (storebought or homemade – see below for homemade) – it doesn’t have to be chickpea humus, you can make a different kind depending on what you have in your house (black bean, edamame…) Any toppings: we used purple cabbage, shaved asparagus, shaved baby carrots, sliced tomatoes, olives and chickpeas. Any garnish: we used zaatar and drizzled tahini Other topping options: cucumbers, grated carrots/cabbage, roasted eggplant, roasted cauliflower or broccoli, beets, peppers, hard boiled eggs, kale, beans, jalapeños, pesto, sesame seeds, everything but the bagel, sumac, smoky paprika etc etc etc .
Homemade humus: 1 cup dry chickpeas Baking soda 1/2 cup tahini Juice of 1/2 lemon 1 garlic clove 1 tsp sea salt 1 tsp cumin Freshly ground pepper
Directions: Warm flat bread in the oven. Remove from oven. Spread with humus and then top with whatever toppings and garnishes you’d like. Enjoy! . To make humus: Place beans in a bowl and add water (it should go a few inches above chickpeas) and some baking soda. Either soak overnight or do a quick soak in the microwave by microwaving by about 20 minutes at 50% power. Drain chickpeas and add them to a pot with water going a few inches above chickpeas again. Bring to a boil and then allow to simmer until they’ve really softened. **DO NOT POUR OUT THE LIQUID** In a good processor, add 1 cup chickpeas, tahini, lemon juice, 1 garlic clove, salt, cumin, pepper and 1/4 cup of liquid. Process until smooth. You may have to add additional liquid. Top however you would like! You can freeze the remaining chickpeas with some of the liquid. Enjoy!
Erin Eats 