Tag: parve

Chocolate Cranberry Granola Bars

erineatsmtlLeave a comment

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

erineatsmtlLeave a comment

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

erineatsmtlLeave a comment

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 

Chocolate Halva Pull Apart “Babka”

erineatsmtlLeave a comment

Ingredients:
1 frozen, raw challah, defrosted completely (cover it as it defrosts)
1/3 cup coconut oil or margarine, melted 
1/3 cup chocolate chips
1/3 cup crumbled halva
1/3 cup chopped pecans 
1 tsp vanilla 
2 tbsp brown sugar plus more to sprinkle on top
1 tsp cinnamon plus more to sprinkle on top

Directions:
Preheat oven to 350°F. 
Tear off pieces of challah and roll into balls (about the size of a golf ball). Mix together chocolate chips, halva, pecans, vanilla, brown sugar and cinnamon. Take 1/3 of mixture and distribute evenly at the bottom of a greased loaf pan. 
Coat each challah ball with coconut oil or margarine. Place half of balls in single layer at the bottom of the pan. 
Top with 1/3 of chocolate halva mixture. Top with remaining balls and finally remaining mixture. 
Sprinkle with additional brown sugar and cinnamon. 
Bake for about 30 minutes, until nicely browned on top.

Quick Berry Crostata

erineatsmtlLeave a comment

Ingredients:
4 cups berries (can be frozen, I used strawberries and blueberries) 
Zest of 1 lemon or orange 
1 tbsp honey 
1 tbsp cornstarch mixed with 1 tbsp water 
1 puff pastry rectangle, edges cut off to form a circle
1 egg 
1 tsp cinnamon 
2 tbsp brown sugar or turbinado sugar

Directions:
Preheat oven to 375°F. 
In a saucepan, over medium heat, cook berries until juices start releasing. Add lemon or orange zest and honey. Cook for a few more minutes. Mix in cornstarch and allow to thicken. Remove from heat and let cool. 
Roll out puff pastry, to form large circle. Brush with egg and sprinkle with some cinnamon and brown sugar mixture. Place fruit filling in the center of the puff pastry and fold edges over to form crostata. 
Brush egg and add sugar mixture onto folded over edges. 
Bake for about 25 minutes, until nicely browned

Passover Banana Pancakes

erineatsmtl1 Comment

Ingredients:
2 bananas
4 eggs
1 cup almond flour
1 cup @pereggourmet quinoa flakes (if not Passover, you can use rolled oats)
1/2 tsp cinnamon
1/2 tsp vanilla
1/2 tsp each baking powder and soda

Directions:
Blueberries or chocolate chips (or anything else you’d like) for toppings
Mix everything except toppings together in a blender.
Heat butter or coconut oil in frying pan. Spoon a dollop of mixture into heated oil and top each pancake with whatever topping you’d like. Flip once pancake stops bubbling on top.
For nut allergies, replace almond flour with 1 additional cup of quinoa flakes.
If you can’t get the quinoa flakes, just add an additional cup of almond flour.
I freeze these and just pop them in the microwave in the morning for my kids.

Blueberry Plum Crumble

erineatsmtlLeave a comment

Filling:
4 cups mixed blueberries and sliced plums 
1/4 cup brown sugar 
Juice of 1/2 lime 
1 tsp cinnamon 
2 tbsp cornstarch .
Topping:
1 cup oats (can use gluten free)
1 cup almond flour 
1/2 cup brown sugar
1 tsp cinnamon 
1/4 cup melted coconut oil mixed with 1 tsp vanilla .
Preheat oven to 350°. Mix together all ingredients for filling and place in 9” pie pan. 
Mix together all topping ingredients and use it to top fruit filling. 
Bake for about 45 minutes, uncovered, until fruit mixture bubbles through and topping is nicely golden.

Healthy Chocolate Cranberry Coconut Bites

erineatsmtlLeave a comment

I was given a variation of this recipe by @nodiet.dietitian – her recipe called for powdered peanut butter. Given that most of us are trying to avoid leaving our homes now, I figured I would adapt the recipe to be made with regular nut butter. I used chocolate, cranberries and coconut, but you can use whatever you’d like to mix in! What add-ins would you mix in if you were making these?

Ingredients:
2 ripe bananas, mashed 
1 cup nut butter 
1 egg
1 tsp vanilla 
1 tsp cinnamon 
1/4 tsp sea salt 
3 cups rolled oats 
1/3 cup dark chocolate chips
1/3 cup dried cranberries 
2 tbsp unsweetened desiccated coconut 
2 tbsp chia seeds

Directions:
Preheat oven to 350°F. 
Mix together, bananas, nut butter, egg, cinnamon, vanilla and salt. Next mix in oats and remaining ingredients. 
Drop large spoonfuls of mixture onto a parchment-lined baking sheet. Bake for 9-11 minutes. 
Enjoy!

Humus Pizza

erineatsmtlLeave a comment

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! 

Sheet Pan Pesto Salmon

erineatsmtlLeave a comment

This recipe is quick & easy and kosher for Passoverbut delicious any time of year!

Ingredients:
2 salmon filets 
1/4 cup pesto sauce (store bought or homemade)
2 tbsp extra virgin olive oil 
Purple cabbage (not from a bag) cut into small pieces 
Broccoli, cut into small florets 
1 small sweet potato, cut into teeny tiny cubes 
Handful of cherry tomatoes 
@heavenandearthfoods veggie sticks (thank you to @kosherdotcom for sending these my way)

Preheat oven to 400°F. 
Spread half of pesto into salmon. 
Add oil to remaining pesto and use it to coat vegetables well. 
Spread vegetables around salmon. 
Top salmon with veggie sticks. 
Bake for about 15 minutes. .
.
Enjoy!