Tag: parve

Humus Sabich Pizza

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My kids are obsessed with pizza – one night I suggested humus pizza and they love it! You can personalize it individually with whatever toppings you prefer. I make it with whatever vegetables and toppings I have on hand. I had leftover cauliflower, eggplant and chickpeas from last night’s dinner (see my previous post) and it was a perfect topping. .
I take a prepared naan bread and warm it, spread humus on and top with some or all of the following:
Roasted eggplant
Roasted cauliflower 
Chickpeas (roasted or not)
Olives 
Grated carrots 
Pickled turnips 
Hard boiled egg
Purple cabbage 
Roasted peppers 
Tomatoes 
Cucumbers 
I garnished with zaatar, tahini and fresh mint

Sheet Pan Shawarma Tofu

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Ingredients:
1 block firm tofu
1 can chickpeas, drained, rinsed and dry with a towel
1 small head cauliflower, cut into small florets, washed and dried well
1 small eggplant, cubed
6 tbsp extra virgin olive oil, divided
4 tbsp Shawarma seasoning, divided
1/2 tsp Sea salt
1 tbsp Zaatar
1 tbsp Cornstarch .

Directions:
Cut tofu into 1/2-3/4” cubes. Place on clean kitchen towel, fold towel over to cover top as well. Top with heavy cutting board and let sit for 30 minutes to squeeze out liquid.
Preheat oven to 400°F.
Mix together cornstarch, 2 tbsp oil and 1 tbsp shawarma seasoning. Coat tofu with this mixture. Spread on half greased baking pan – tofu pieces should be spread and not overlapping.
Mix together remaining oil, shawarma seasoning, zaatar and sea salt. Coat eggplant, chickpeas and cauliflower. Spread some on remaining part of baking pan and the rest on a second baking.
Bake for 30-40 minutes, until crisp. I left the tofu on the upper rack.
Serve over a bed of humus, as pictured. Garnish with zaatar, tahini and fresh parsley.
Alternatively, serve in a pita or laffa with your choice of traditional shawarma toppings. .
Thanks to @sylviafallas for sharing her shawarma eggplant, inspiring me to add 🍆 to this yummy mixture.

Sweet Asian Tahini Eggplant

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One of my best friends brought something similar to our house for a meal and we all gobbled it’s up. I had to recreate it with the ingredients I had on hand! I now make this recipe almost every week for Shabbat!
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Ingredients:
1 small eggplant, cubed
Juice 1/2 lemon
1 clove garlic
2 tbsp maple syrup
1 tbsp soy sauce or GF tamari
1 tbsp olive oil 
1 tbsp chopped ginger fresh 
Freshly ground pepper
Garnish with drizzle of tahini, silan and fresh mint .
Directions:
Mix together lemon juice, garlic, maple syrup, soy sauce (or tamara), oil, ginger and pepper. Coat eggplant and spread on greased baking sheet. 
Bake at 400° for 30 minutes, tossing occasionally to brown all sides 
Garnish with drizzle of tahini, silan and fresh mint.

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

Chili Lime Slaw

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Dressing:
1 tbsp @traderjoes chili lime seasoning or tagin seasoning
2 tbsp honey
1 cup extra virgin olive oil
Juice of 2 limes
1 clove garlic
Freshly ground pepper .
Salad:
Slaw mixtures – I use a mixture of white cabbage, purple cabbage, grated carrots and kale slaw
Dried blueberries or craisins
Pomegranate seeds
@shneidersusa French fried onions (put on after you dress the salad)
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The salad can be dressed in advance, but don’t use too much dressing so it doesn’t get soggy. You can add more if necessary.

Rosh Hashana Simanim salad with Balsamic Silan Vinaigrette

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The salad is pictured with goat cheese but is absolutely delicious without it as well. It’s perfect for your Rosh Hashana table! .
Dressing:
1/3 cup balsamic 
1 cup extra virgin olive oil 
1 large clove garlic
1 tbsp silan
1 tbsp Dijon 
Salt and pepper .
Salad:
Kale 
Butternut squash, cubed into tiny squares and roasted until crispy (salt, pepper, extra virgin olive oil – roasted in a single layer at 400° for about 25 minutes)
Pomegranate seeds
Apple chips
Grated carrots 
Medjool Dates, chopped 
Goat cheese if dairy (optional)

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.

Apple Strudel Baklava

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3/4 cup mixed pecans and pistachios, chopped into small pieces 
1/4 cup brown sugar
1/2 cup silan, divided 
1/4 cup honey 
1 tsp cinnamon
3 apples, peeled, cored and chopped into tiny pieces 
16 sheets phyllo dough 
1/2 cup coconut oil, melted
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Preheat oven to 350°F. 
In a bowl, mix together pecans, pistachios, brown sugar, 1/4 cup silan, honey, cinnamon and apples. .
Cut your phyllo sheets to the size of your pan. I used a 9×9 square pan. Keep phyllo covered with damp towel when not in use. .
Brush the bottom of the pan with coconut oil. Layer 1 sheet of phyllo and brush with coconut oil. Layer 2 more sheets of phyllo, brushing with oil after each one. 
Spread 1/3 of apple nut mixture onto phyllo. .
Layer 3 more sheets of phyllo and brush coconut oil after each layer. 
Spread 1/3 of apple nut mixture onto phyllo. 
Repeat. 
Top with 4 phyllo sheets, with brushed coconut oil after each layer. .
Cut 4 or 5 parallel lines through the baklava. Then cut lines on a diagonal. This will form a diamond shape. .
Bake for about 45 minutes, until the top is nice and golden. 
Immediately, pour remaining silan over the baklava. 
Allow to cool completely before serving or covering. 

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.

Salted chocolate nut cranberry clusters

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10 oz semi sweet chocolate
1 cup @kelloggscanada special k nourish cereal with almond, coconut and cranberries
1/4 cup craisins
1/4 cup chopped pecans
Sea salt .
Place chocolate in a heat-safe bowl over a pot with an inch of water inside it. Turn on burner on medium heat. This will allow chocolate to melt. Do not let chocolate get wet!
Once melted, mix in cereal, craisins and pecans.
Take individual spoonfuls of mixture and place each in a cluster on a parchment-lined baking sheet.
Top with a sprinkle of sea salt.
Refrigerate until it hardens.