Tag: nine days

Mushroom Goat Cheese Spanakopita

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1 stick plus 2 tbsp butter, divided 
1 onion, peeled, cut in half and thinly sliced
1 box cremini mushrooms, gills removed and sliced 
2 cups spinach 
3 sundried tomatoes 
Splash of balsamic
1/2 cup goat cheese
2 tbsp chopped fresh basil
12 Phyllo sheets – I prefer using fresh but you can also used frozen, just let it thaw
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Melt 1 tbsp butter in a large pan over medium heat. Add onion and cook for a long time until lightly caramelized. Add in mushrooms and continue to sauté. Push aside and add spinach until it’s wilted. Mix in tomatoes, balsamic, basil and goat cheese, until blended well and remove from heat. .
Melt remaining butter. 
Place 1 piece of phyllo on a piece of parchment paper and brush with butter. Repeat with 2 move phyllo sheets. Keep remaining phyllo covered in the meantime. 
Orient phyllo sheets horizontally. 
Cut into 4 even strips. 
Place 1 tbsp of mushroom spinach mixture in the corner of each strip. Fold over into a triangle and keep folding over until the end of the strip. 
Repeat with remaining strips of phyllo. 
Repeat this process with 9 remaining phyllo sheets. 
Brush triangles with remaining butter. .
Bake at 375°F for 15-20 minutes, until nicely browned. 
You can freeze prior to baking and bake fresh. 
The steps are saved in my highlights in case my explanation of the folding technique isn’t clear.

Caramelized sweet potato and fennel soup

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Please don’t be scared of this soup because of the fennel, the roasting completely changes the taste. .
Ingredients:
4 small sweet potatoes, peeled and cut into rounds
1 fennel bulb, sliced
2 onions, peeled and slices 
2 cups cauliflower
1 small piece of ginger, peeled and sliced
2 cloves garlic, peeled and sliced 
1/4 cup olive oil
1 tbsp curry powder
1 tsp turmeric
1/2 tsp cinnamon 
1/2 tsp sea salt 
Fresh ground pepper


Preheat oven to 400°F. 
Spread vegetables evenly on 2 baking sheets. 
Mix together oil and spices. Spread mixture evenly over prepared vegetables. 
Roast for about 1 hour until nicely caramelized. 
Transfer to a pot and add about 4 cups water. Purée with immersion blender. Add additional water as needed (I used an additional 2 cups). Garnish with pumpkin seeds or sesame seeds or roasted chickpeas

Taco Stuffed Spaghetti Squash, version 2.0

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I made a similar recipe posted much earlier in my feed but here’s tonight’s version. It’s not measured perfectly but that’s the beauty of cooking – flavour how you like! I used half of the bean mixture to make “taco pizza” for my kids and the rest for our squashes. .
Ingredients:
1 spaghetti squash 
1 tbsp extra virgin olive oil
Salt and pepper 
1 can black beans, rinsed and drained 
1/4-1/3 cup canned crushed tomatoes 
2 tbsp avocado oil to sauté, divided 
Taco seasoning (as much as you’d like)
Large handful baby spinach 
1/2 cup canned corn 
Grated mozzarella or cheddar cheese
1/3 cup salsa (or more to taste)
For extra spice, I used some store bought pickled jalapeños, you can also use hot sauce 
Tzatziki greek yogurt or sour cream .
Preheat oven to 400°F. 
Cut squash in half and remove seeds. Brush with olive oil, salt and pepper. 
Bake skin side up for about 1 hour. .
In the meantime, mash black beans (not completely – I like when some are mashed and some are still whole or close to whole). Heat 1 tbsp avocado oil over medium-high heat and add beans. Mix in tomatoes well. Then add seasoning. Cook for about 5 minutes. Remove from heat. Set half of this mixture aside and freeze for later or do what I did and use it to make taco pizzas for your kids. .
Once squash is removed from oven and cool enough to handle, use a fork to pull out spaghetti strands. Mix with remaining bean mixture. Set aside. .
Add remaining oil to pan and sauté spinach until wilted. Add in spaghetti squash and beans. Mix well. Next add salsa, cheese, corn and pickled jalapeños. .
Remove from heat. Return to squash shells. Serve topped with tzaziki Greek yogurt, chopped parsley and salsa

Dill Maple Dijon Sheet Pan Salmon and Vegetables

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1 salmon fillet, large enough for 2 people 
4 tbsp extra virgin olive oil, divided 
2 tbsp Dijon
1 tbsp maple syrup 
3 tbsp dill
Zest 1 lemon
1 tsp old bay seasoning 
Freshly ground pepper 
1 small sweet potato, cubed very small
1/2 small head of cauliflower, cut into very small florets 
Handful of cherry tomatoes
Handful of chopped purple cabbage 
1/2 small fennel bulb, sliced (omit if you don’t like fennel but it’s so yummy roasted – worth trying)
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Preheat oven to 400°F. 
Mix together 2 tbsp oil, Dijon, maple syrup, lemon zest, dill, pepper and old bay seasoning. 
On a large baking sheet, place salmon in the middles, surrounded by all the vegetables (in a single later). Spread some of mixture onto salmon. 
Mix remaining 2 tbsp of oil into sauce and spread over vegetables, mixing with a gloved hand to coat. 
Bake for 20 minutes.

Pesto roasted rainbow vegetables

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1 sweet potato, cubed very small
1/2 head each of broccoli and cauliflower, cut into small florets
1/4 head of purple cabbage, cut up into small pieces
Handful of cherry tomatoes
Large handful of green beans
1/2 cup pesto (homemade or storebought
Extra virgin oil
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Preheat oven to 400°F
Mix pesto with enough oil so that it spreads easily.
On 1 baking sheet, spread out sweet potatoes, cauliflower and broccoli. Coat these vegetables with 1/2 pesto mixture.
Place in the oven for a total of about 45 minutes (sweet potatoes should be soft). On the other baking sheet, spread green beans, tomatoes and purple cabbage. Coat with remaining pesto. Place in the oven for about 20 minutes.
Serve all vegetables mixed together. You can also serve topped over rice, quinoa or pasta.
Garnish with @shneidersusa french fried onions if desired .

Asian Salmon Stir Fry

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1 piece of salmon for 2 people, skin removed, cubed 
1 tbsp soy sauce or GF tamari
Juice 1/2 lemon
1 tsp sesame oil
1 tsp maple syrup
Squirt of sriracha hot sauce 
1 clove garlic, minced 
1 small piece of ginger, minced
Salt and pepper
1-2 tbsp Avocado or grape seed oil to fry 
Veggies to stir fry – I bought a prepared bag that had broccoli, purple cabbage, Brussels sprouts, kale and carrots 
Hoisin sauce to drizzle on top
Mint and sesame seeds to garnish 
Quinoa or rice, cooked according to package directions .
Marinate salmon in mixture of soy sauce, lemon juice, sesame oil, maple syrup, sriracha, garlic, ginger, salt and pepper for a few minutes. 
Heat oil in pan over medium-high heat. Add salmon. 
Cook until you see the colour changing and then flip the salmon and allow to cook for a few more minutes. 
Remove from pan. 
Add vegetables with any leftover salmon marinade and cook for 3-5 minutes until slightly softened but don’t let them wilt too much. 
Add salmon and juices back into pan and mix together. 
Remove from heat. 
To serve, place quinoa or rice in a bowl and top with salmon and vegetable stir fry. Drizzle on a bit of hoisin sauce. Garnish with sesame seeds and fresh mint.

Zaatar Parmesan Tahini Eggplant Boats

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This is a beautiful and elegant meal, which did not take long to prepare. It’s also can double as an appetizer if you use baby eggplants (cooking time would change). .
1 large eggplant, sliced in half 
4 tbsp extra virgin olive oil
2 tbsp zaatar 
2 tbsp Parmesan (plus some more later)
1 zucchini .
1/2 cup each ricotta and goat cheese 
1 cup canned chickpeas 
2 sundried tomatoes, chopped 
Handful marinated olives, sliced 
A few fresh basil leaves 
Freshly grated Parmesan .
Tahini, silan and sesame seeds to garnish
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Preheat oven to 425°F. 
On each eggplant half, score almost all the way through and them scoop out insides (leaving about 1/4 inch of insides). Chop eggplant into small cubes. 
Slice zucchini into 1/4 inch coins. 
Mix together oil, zaatar and parmesan. Brush some mixture onto eggplant boats, and coat eggplant cubes and zucchini rounds. 
Place eggplant skin side down on 1 baking sheet, with cubed eggplant next to it, spread out in a single layer. 
Spread zucchini on a separate sheet in a single layer (unless you have space for a single layer on the first sheet). Bake for about 10 minutes. Then broil each sheet separately for 3-5 minutes. Watch carefully because each oven is different – they should easily pierce with a fork and maybe get a bit crispy but don’t let them burn! .
Mix together eggplant cubes, zucchini, cheeses, sundried tomatoes, olives, chickpeas and basil. I think roasted cauliflower would have also been delicious in here. .
Drizzle on tahini, silan and sprinkle on some sesame seeds

Zaatar Parmesan Zucchini

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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)

Pick your toppings – Quesadilla tortilla or Quesadilla bowl

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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
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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.

Roasted Cauliflower and Broccoli

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I make roasted cauliflower and/or broccoli at least once a week and I pop them like chips. Accidentally, I added shawarma to this mix, but it was so delicious that I decided to share it. .
Small head each of cauliflower and broccoli, cut into florets, washed and dried well 
1 tbsp each smoked paprika, shawarma seasoning and zaatar
1 tsp sea salt
Pepper
4 tbsp extra virgin olive oil .
Mix together spices, salt, pepper and oil. Coat broccoli and cauliflower. Place on baking sheet – do not bake on foil, it doesn’t caramelize the same way. 
Bake at 400°F for 35-40 minutes.