Tag: parve

Tu bishevat cookies (that kind of taste like hamentaschen but you can eat them anytime)

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Ingredients:
3 eggs 
1 cup coconut oil, melted 
1 tsp vanilla 
1 cup sugar
3 cups flour 
2 1/2 tsp baking powder 
Pinch of salt 
2 cups assorted dried fruit (I used a mix of apricots, prunes, dates, figs and dried blueberries)
1 cup mixed pecans and almonds 
1 tsp cinnamon
Zest and juice of 1 orange .

Directions:
Preheat oven to 350°F. 
Mix together eggs, oil, vanilla, sugar, flour, baking powder and salt. 
In a food processor, mix dried fruit, nuts, cinnamon and orange zest and juice. 
Separate dough in half. Roll out each half into equal sizes rectangles on floured parchment. Place 1 parchment rectangle onto baking sheet. Spread dried fruit mixture onto 1 dough rectangle and flip other dough rectangle on top. Peel off top parchment. 
Bake for 30 minutes. Allow to cool and slice. 
Sprinkle with icing sugar (use a sifter if you have one).

Ramen Bowls

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Ingredients:
4 eggs (room temperature) – optional
2 cloves garlic, minced
2 tsp fresh ginger
1 tsp sesame oil 
1 carton vegetable broth (you can also use chicken broth)
3/4 cup sliced mushrooms (I used shiitake)
1 3-inch piece of lemongrass 
1 tbsp soy sauce
1 tbsp miso paste
Squirt of sriracha hot sauce (to taste)
1 head bokchoy, washed and chopped
1/2 cup grated carrots 
1/4 cup purple cabbage 
1/2 cup edamame beans 
2 packages ramen, packets discarded .

Directions:
Start by making your soft boiled eggs – you can use the following method or whatever works for you. Bring water to a boil and gently add your eggs. Let boil for 5-7 minutes. Remove from heat and put under cold water. .
Heat sesame oil over medium heat in a pot and sauté ginger and garlic for a few minutes. Pour in broth and add mushrooms, lemongrass, soy sauce, miso and sriracha. Bring to a boil and let simmer for about 5 minutes. (Make sure miso is mixed in before proceeding). Add in bokchoy, carrots, purple cabbage, edamame and ramen. Continue to cook until ramen noodles are soft. 
Serve soup topped with 1 halved soft boiled egg. 

Vegetarian Gyros

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These probably taste nothing like the real deal but I have no idea and it was definitely gyros inspired. .
1-8oz package of tempeh (unflavored), sliced in 1/4” slices 
2 tbsp greek seasoning blend (see previous post)
2 tbsp extra virgin olive oil 
Naan rounds 
Tomatoes 
Cucumber 
Kalamata olives 
Spinach .
Sauce:
Tzaziki Greek yogurt (Greek yogurt, cucumber, garlic) mixed with lemon juice and a sprinkle of Greek seasoning .
Mix together oil and Greek seasoning, coat tempeh. Allow to marinate for about an hour if possible. 
Grill tempeh on both sides until a nice crust forms. 
In the meantime, warm naan.
Spread sauce on naan. Top with spinach, sliced tomatoes, sliced cucumbers, kalamata olives and tempeh. .
Enjoy! .

Green Kale Salad with Peanut dressing

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Dressing:
2 tbsp peanut butter (I did not use a natural brand – if you do, you may have to add extra maple syrup for sweetness)
1 tbsp maple syrup or honey
1 tbsp soy sauce or GF tamari
1/2 cup extra virgin olive oil 
1 tsp sesame oil
Juice of 1/2 a lemon 
1 tsp freshly grated ginger 
Squirt of Sriracha hot sauce 
Salt & freshly ground pepper to taste .
Salad:
Kale
Snow peas
Fresh mint 
Peanuts .
Blend dressing ingredients. Coat kale with dressing and gently massage it in. Top with snow peas, chopped fresh mint and peanuts.

Pecan Blueberry Biscotti

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Ingredients:
3 eggs 
1 cup avocado oil
1 tsp vanilla
1 cup white sugar 
3 cups almond flour 
1 tsp cinnamon
2.5 tsp baking powder
Pinch of salt 
Zest of 1 orange
1/2-2/3 cup each dried blueberries and chopped pecans (can use candied pecans if desired)
Handful white chocolate chips, optional

Directions:
Preheat oven to 350°F. 
In a large bowl, mix together wet ingredients then add in all dry ingredients, up to salt. 
Once dough starts to form, mix in orange zest, dried blueberries and chopped pecans. 
Form into logs on parchment lined baking sheet. Make sure to separate the logs more than you would for regular cookies, because it does spread a lot. 
Use a knife to mark where you’ll be slicing the biscotti after it bakes. 
Bake for 30 minutes. 
Remove from oven and let cool. If logs are now touching, just separate them with a knife. Slice into biscotti and lay on its side. 
Reduce oven temperature to 300°F and bake until biscotti hardens, about 30 minutes 

Smoky Potato Wedges

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Inspired by 2 of my favorite potato recipes in @kimkushnercuisine ‘s The Modern Menu, these potatoes are absolutely addictive – even my picky kids love them. .

Ingredients:
2 large sweet potatoes, washed well and cut into wedges 
3 russet potatoes, washed well and cut into wedges
6 garlic cloves, unpeeled 
2 tbsp smoky paprika
1 tbsp sea salt, divided
1/4 cup extra virgin olive oil .

Directions:
Preheat oven to 400°F
Mix together paprika, 3/4 tbsp salt and oil. Coat potatoes and garlic cloves with this mixtures. Spread evenly on greased baking sheet. Bake for 40 minutes. Reduce temperature to 300°F and bake for an additional hour. 
Remove from oven and top with remaining salt. 

Miso Salmon – 3 ways

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Ingredients:
2 tbsp miso
1 tbsp freshly grated ginger 
1 tbsp soy sauce or GF tamari
1 tbsp maple syrup
1 tsp sesame oil 
Sesame seeds for garnish 
2 tbsp extra virgin olive oil
Salmon filet for 2 people
1 head of broccoli
1-8oz box mushrooms (optional)
1/4 red cabbage, chopped (optional)
Rice paper wrappers 
For rice paper wraps – assortment of grated white cabbage, red cabbage, grated carrots and fresh mint/basil

Directions:
This marinade is delicious and can be used to make a sheet pan salmon recipe, just vegetables as a delicious side or step it up a notch and make these beautiful rice paper wraps. 
Preheat oven to 400°F. 
Place salmon on greased baking sheet and surround with vegetables of your choice (vegetables should not be too crowded). For rice paper wraps, I recommend the broccoli as your vegetable. 
Mix together miso, soy, maple syrup, ginger and sesame oil. Spread half over salmon. Mix remaining with 2 tbsp olive oil and spread over vegetables. 
Bake for 20 minutes. You can simply enjoy as is or you can use this to make rice paper wraps. 
Alternatively, omit the salmon from this recipe and just roast the vegetables (I used broccoli and cabbage, swipe for picture). .
For rice paper wraps, see highlights for detailed instructions. 
Make an extra portion of your miso sauce to use for dipping. 
Place rice paper wrap in warm water until softened. Remove and place on kitchen towel. Fill with a small amount of salmon, broccoli, cabbage, carrots and mint/basil. Fold up tightly. Enjoy with extra marinade.

Skillet Sweet & Savoury Squash

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Ingredients:
1 butternut squash, peeled and cubed (seeds removed)
1 tbsp avocado oil
1 leek, sliced 
1 apple, peeled, cored and diced
1 tsp cinnamon (or more to taste)
2 medjool dates 
1/4 cup craisins 
2 tbsp fresh rosemary
1/4 cup chopped pecans, optional
1 tbsp silan (date syrup, alternatively use maple syrup or honey)
Salt and pepper to taste .

Directions:
In a medium pot, boil squash until soft enough to be pierced with a fork. Do not overcook!
In the meantime, heat oil over medium heat in a skillet. Add leeks and sauté until softening. Add apple and cinnamon and sauté until squash is cooked. Add squash to the mixture and gently mix. 
Add dates, craisins and rosemary to the bowl and continue to cook for another few minutes. Season with salt and pepper and drizzle silan on top. 
This can be served as is or over rice or over quinoa (which is a protein for a more complete meal). 

“Krembo” Bites (4 ingredient, no-bake dessert)

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Ingredients:
1.5-2 cups semisweet chocolate chips
1/3 cup cookie butter (I use @lotusbiscoff )
1 cup mini marshmallows
1/2 cup broken up lotus cookies or graham crackers .

Directions:
In a double boiler, melt chocolate. Once melted, mix in cookie butter until incorporated and remove from heat.
Allow to cool slightly (so marshmallows don’t melt) and mix in marshmallows and cookies.
Spoon into parchment lined mini muffin tin (or scoop little clusters onto parchment lined baking sheet). Refrigerate until set.
Yields about 20

Coconut Banana Oat Muffins

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I was looking to make a healthy snack for my kids and had some bananas to use up, so was inspired by one of my favorite recipes from @daniellasilvercooks first cookbook, the Silver Platter. They are based on the Banana Chocolate Chip Cake (an absolutely delicious cake) from that book.


Ingredients:
2 eggs
1 cup coconut sugar
1/2 cup grapeseed oil
1 tsp vanilla
2 ripe bananas, mashed
4 tbsp nut butter
1 cup whole wheat flour
1 cup oats
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
Pinch of salt
3/4 cup soy milk
Juice of 1/2 lemon
1 tbsp unsweetened shredded coconut
1 cup chocolate chips or blueberries


Directions:
Preheat oven to 350°F.
In a large mixing bowl, mix together eggs and sugar, beat well.
Add oil and vanilla, mix until well incorporated. Then add bananas and nut butter and mix.
Add the dry ingredients to the bowl and mix them until just incorporated.
Slowly mix in the soy milk and lemon juice.
Finally fold in coconut and blueberries or chocolate chips.
Pour into muffin cups (I do so using 1/4 cup measuring spoon). Bake for 20-22 minutes, until toothpick comes out clean
Yield – 18 muffins .