Tag: parve

Blueberry Poppyseed Cake

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This recipe is inspired by my Aunt’s delicious blueberry cake recipe. .
Ingredients:
4 eggs 
1.5 cups sugar
1 cup grapeseed oil
1/2 cup almond milk
2 tsp vanilla 
2.5 c flour 
4 tsp baking powder 
3 tbsp poppyseeds 
2 pint blueberries 
1/3 cup flour 
4 tbsp brown sugar
1 tsp cinnamon
1/2 cup chopped pecans .
Directions:
Preheat oven to 350°F. 
Mix together eggs, sugar, oil, almond milk and vanilla. 
Mix together 2.5 cups flour and baking powder. 
Add flour mixture to wet ingredients. 
Mix in poppyseeds. 
Mix blueberries with 1/3 cup flour and mix into batter. 
In a separate bowl, mix together pecans, cinnamon and brown sugar. 
In a greased and floured bundt pan, add half of pecan mixture and spread at the bottom of bowl. 
Pour in half of batter. 
Sprinkle on remaining pecans and top with the rest of the batter. 
Bake for about 60 minutes.

Sundried tomato and olive pesto salmon, potatoes and green beans –

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I whipped this recipe up in 2 minutes and dinner was on the table 20 minutes later. What took the longest was going to the garden to get my basil. If you have time, I would suggest starting off by roasting the potatoes on their own and then adding the rest of the ingredients. .
Ingredients:
Salmon, skin removed for 2 
Handful of baby potatoes, cut into eighths 
Handful of green beans 
Baby tomatoes 
1-2 tbsp French fried onions (optional)


Pesto:
Small handful basil
1-2 sundried tomatoes (in oil)
5 manzanilla olives 
1 clove garlic 
1/4 cup olive oil
Pepper 
1 tbsp pine nuts or pecans


Directions:
Preheat oven to 400°F. 
Blend ingredients for pesto in a food processor. Alternatively, use store bought pesto and blend in sundried tomatoes and olives. 
If you have time, place potatoes on baking sheet, coat with mixture and bake for about 10 minutes. (If not, just place everything on the baking sheet at the same time.)
Next add the salmon, green beans and tomatoes to the baking dish, coat with pesto, sprinkle French fried onions on top. 
Bake for about 20 minutes depending on thickness of salmon. 
Enjoy!

Homemade Almond Pecan Butter

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Why make homemade nut butter when you can just buy it in the store? 
A – it’s sooo much yummier 
B – you know what you’re putting into it 
C – you can add whatever flavors you’d like. .
Don’t get me wrong, I buy nut butters in store frequently. But here’s a ridiculously easy recipe if you want to try!
.
1 cup almonds
1 cup pecans 
1 tbsp coconut (optional)
1 tsp cinnamon
1-2 tbsp chia seeds
1 tsp sea salt .
Preheat oven to 350°. Roast nuts on baking sheet for about 10 minutes – DO NOT LET THEM BURN (so watch carefully). They should be a deeper brown and be crackling a bit when you remove from the oven. 
Once cooled, blend in food processor. I used my regular kitchen aid- make sure to use a spatula to push down the crushed nuts on the sides. At this point add remaining ingredients. Process until nice and smooth. 
Enjoy! This was delicious topped with blueberries as pictured.

Quinoa Lentil & Corn Burgers

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1 cup cooked quinoa
1 1/2 cups lentils, mashed (I used canned but you can cook them yourself)
1/2 cup corn kernels
1 tbsp smoked paprika
1 clove garlic, minced
2 tbsp chopped fresh parsley
1 egg
1/2 cup @pereggourmet sweet chili breadcrumbs (alternatively use GF seasoned breadcrumbs)
3-4 tbsp grapeseed oil for frying .
Mix together all ingredients except breadcrumbs and oil.
Form into patties and coat each with breadcrumbs on both sides.
Fry in oil on both sides until nicely browned. (I haven’t tried baking them but I would try on a parchment lined baking sheet and spray with cooking oil.) .
Serve topped with cheese in a bun or dip in spicy mayo or pesto or green goddess sauce or anything else you’d like!

Silan Dijon Roasted Carrots

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1 tbsp Dijon mustard
1 tbsp silan (date syrup)
1 clove garlic, minced
3 tbsp extra virgin olive oil 
Approximately 2 lbs thin carrots (preferably rainbow carrots), washed and peeled .
Mix together mustard, silan, garlic and extra virgin olive oil. Coat carrots with mustard mixture. 
Lay flat on a parchment lined baking sheet. 
Bake at 375° for 40 minutes.

Goldie’s Mandelbroit

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My mother’s good friend, Goldie, is 90 years old, old enough to be my own grandmother but behaves as young as young as a 30 year old, playing tennis until recently. They paint together almost weekly and Goldie brings the most delicious biscotti. I changed the add-ins, and you could too, but the base recipe remains the same. Pictures are 2 different types but you can’t really see their differences. .
I don’t know the source of her recipe and would love to credit the original source if anyone knows it. .
3 eggs
1 cup oil (grape seed, avocado, vegetable or even melted coconut for a more buttery texture)
1 tsp vanilla
1 cup sugar
3 cups flour
2 1/2 tsp baking powder
Pinch of salt
Add-ins:
2/3 cup each candies pecans, dried cherries, slivered almonds AND 1 tsp cinnamon
OR
1 1/2 cups @kelloggsus special K nourish coconut cranberry and almond cereal AND 1/2 cup dried cranberries
You can add chocolate chips to either option if you’re a chocolate lover. .
Preheat oven to 350°F.
In a large bowl, mix together wet ingredients then add in dry ingredients. Once dough starts to form, mix in add in combination of your choice.
Form into logs on parchment lined baking sheet.
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. Slice into biscotti and lay on its side.
Reduce oven temperature to 300°F and bake until biscotti hardens, about 30 minutes

Chocolate Tahini Pistachio Palmiers

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Roll out 1 large piece of puff pastry onto floured parchment. Spread 1/2 container of @achvafood chocolate tahini spread onto the puff pastry. This can take some time – be gentle and patient. 
Sprinkle on crushed pistachios. 
From both ends, roll in until both rolls meet in the center. 
Put in the freezer for 30 minutes or so. 
Preheat oven to 375°F 
With a sharp knife, slice palmier roll 
Bake for about 15 minutes.

Braided Olive and Mushroom Tart

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1 square of puff pastry, rolled out thinly on parchment
2 tbsp extra virgin olive oil
2 boxes of baby Bella or cremini mushrooms, stems reserved but gills removed
10 baby tomatoes, sliced
2 cloves garlic, crushed
Large handful fresh basil, chopped
A few chopped sundried tomatoes, optional
1 tbsp pine nuts, crushed
2-3 tbsp olive tapenade (I used @sardofoods brand)
1 egg, beaten
Sesame seeds for garnish if desired .
Preheat oven to 400°F.
Slice mushrooms and chop up their stems (discarding the hard part). In a large pan, sauté the mushrooms in oil. After liquid has mostly evaporated, add the tomatoes, sundried tomatoes and garlic. Continue to sauté for a few more minutes. Add pine nuts and fresh basil and remove from heat.
For braiding technique details, please see my highlight 🍄olive braid.
I spread the olive tapenade in a line in the middle third of the puff dough, leaving a bit at each end. On either side, cut 1 inch diagonals or puff dough that you can fold over after. Add mushroom mixture on top of olive tapenade. Fold over puff dough slits almost like a braid. .
Brush with egg and top with sesame seeds.
Bake for about 20 minutes.

Spinach Lentil Shakshuka

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I didn’t measure perfectly for this recipe but here’s approximately what I did. Thankfully it’s pretty forgiving 🙂 .
2 tbsp olive oil
1 clove garlic, minced
1 can crushed tomatoes ~60 grams frozen spinach (the one I buy comes in little “nuggets”, I used 2 of them)
1 squirt sriracha hot sauce 
1 tbsp chopped sundried tomatoes 
1 can lentils, drained
Salt and freshly ground pepper
1 tbsp olive tapenade (optional)
2 tbsp capers 
10 green manzanilla olives, sliced
5-6 eggs 
Handful fresh basil, chopped 
Zaatar 
Tahini to drizzle .
Sauté garlic in oil over medium heat in a pan with a tightly fitting lid. Pour in can of tomatoes and frozen spinach and let cook until spinach has thawed, mixing around to ensure that bottom of the pan doesn’t burn. Next add sundried tomatoes, lentils, sriracha, salt, pepper and some of the fresh basil. Gently mix. 
Make little wells in the tomato mixture and add an egg to each one. Top with olives and capers. Cover and allow eggs to cook (I waited until the white was white). Uncover and top with remained basil, Zaatar, olive tapenade (if desired) and a drizzle of tahini 

Quick and easy maple mustard salmon, version 2.0

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A while ago, I posted an incredibly quick and easy salmon recipe. Tonight, I made a new version of this salmon, that is almost as easy and just as delicious. .
I mix together equal part of maple syrup, mayo and grainy Dijon mustard (I’ve also used honey mustard for a sweeter dish) and spread it onto a salmon filet. Bake at 400° for about 20 minutes (depending on the size and thickness of salmon). Top with lots of chopped fresh mint and lemon zest.