Tag: parve

My Everything Salad

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This salad is all about variety and what you have on hand – it’s so easy to swap ingredients. The key is this incredible salad dressing that brings it to the next level.
Dressing:
1/2 cup extra virgin olive oil
Juice of 1 lemon
2 tbsp @heavenandearthfoods beet juice
2 tbsp silan (date syrup)
2 tbsp zaatar
1-2 cloves garlic
Freshly ground pepper and salt
Salad (sorry, no specific amounts)
Spinach (or kale)
Quinoa
Green cabbage
Roasted squash (or sweet potato)
Mango
Beets
Avocado
Craisins
Blueberries
Candied pecans (or pumpkin seeds)
Chopped fresh mint
Goat cheese (optional)

Quick and Easy Maple Mustard Salmon

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Preheat oven to 400°F. 
Mix together equal parts of maple syrup, mustard and mayonnaise. Spread on salmon (skin removed, cut into individual portions). Sprinkle generously with Trader Joe’s everything but the bagel seasoning. Top with lemon zest. 
Bake for 20 minutes. The bottom of the salmon will caramelize – yummy 😋 
For sugar snap peas, I sautéed them with a tiny bit of avocado oil for a few minutes. Removed from heat and added a drop of sesame oil, a bit of soy sauce and everything but the bagel seasoning. 

Gingery Mushroom Chestnut Dip

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Ingredients:
1 medium sized onion, chopped
1 large package of cremini mushrooms, gills removed and sliced
2 cloves garlic, minced 
2 tbsp olive oil
1 tbsp soy sauce or tamari for gluten free 
1 tbsp miso
1 tbsp chopped fresh ginger (or more to taste)
1/4-1/3 cup roasted chestnuts 
Kosher salt and pepper to taste 

Directions:
Sauté onion in oil on medium heat until they are softened and slowly turning golden brown. Add mushrooms and garlic. Continue to sauté until liquid has absorbed. Add in miso and soy sauce, and continue cooking until miso melts. Remove from heat and add chestnuts, salt and pepper. Purée with an immersion blender or food processor. 

3 Ingredient Hamentaschen

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I’m not someone who has much patience to bake and especially not to make dough. I thought of this hack and decided to give it a try and was pleasantly surprised by how easy and delicious it turned out. 
DRUMROLL… I used frozen pie crusts! 
I just thawed the dough and rolled in out thinly on a floured parchment sheet and stuffed the dough as I would use any hamentaschen dough. 
5 filling ideas (you can use any filling you’d like)
1. Apple pie hamentaschen: just dollop in a bit of canned apple pie filling (just cut up the apples if they’re big pieces) – serve with vanilla ice cream for an extra special treat
2. Blueberry pie hamentaschen: use a bit of canned blueberry pie filling. You can garnish with lemon zest 
3. Lotus butter – garnish with lotus cookie crumbs 
4. Drop in some halva and 3 dark chocolate chips (my favourite) 
5. Nutella 
Just dollop filling of choice into your circles, fold them up and place on a parchment-lined cookie sheet. Brush with 1 beaten egg and sprinkle with sugar in the raw. 
Bake at 350° for 18-20 minutes. 

Pesto Rainbow Roasted Root Vegetables

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1 large sweet potato, cut into wedges
1 package of rainbow carrots, peeled 
2 kohlrabi, peeled and cut into wedges 
6 of each yellow and red beets, peeled and cut into wedges

Lemony pesto (this doesn’t have to be exact – these are approximate measurements)
1 cup packed basil – you can add parsley as well 
4 cloves garlic 
1/3 cup olive oil 
2 tbsp pine nuts 
Zest of 1/2 lemon 
1 tbsp zaatar 
2 tsp dijon mustard
1 tbsp Kosher salt
pepper 

Directions:
Blend all pesto ingredients. 
Coat vegetables well with pesto, reserving some pesto for garnish if desired. 
Spread on 2 baking sheets, making sure that everything is in 1 layer. 
Bake at 350 for an hour. Reduce temperature to 300 for another hour. You can even just turn off oven and leave them in for another hour. 
Garnish with pine nuts, pesto mixture, basil and or parsley. Enjoy! 

Quick and Easy Lotus Babka

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Roll out puff dough as thinly as you can on a piece of floured parchment. Spread about 1/2 a container of @lotusbiscoff butter as thinly as possible onto the puff dough. Roll it into a long log and gently pull it longer. Cut it in half and twist both logs together. Top with some crushed lotus cookies. Place in a greased loaf pan and bake at 375 for about 30 minutes (until the top is nicely browned). You can make this with Nutella (or the parve version too)

Asian Pesto Salmon

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Ingredients:
1 piece of salmon large enough to feed 2 people 
2/3 cup chopped mint and basil
2 tbsp extra virgin olive oil
1 tbsp soy sauce or gluten free tamari 
1 clove garlic 
1 inch ginger, peeled 
1 tsp Dijon mustard
1 head broccoli, cut into florets 
Sesame seeds for garnish 

Directions:
Mix herbs, oil, soy sauce, garlic, ginger and Dijon in food processor. Place salmon in baking pan surrounded by broccoli. Spread mixture over salmon and broccoli. You can drizzle extra olive oil on her broccoli if needed. 
Bake at 400° for about 20 minutes. 

Gingery Pink Soup

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Ingredients:
1 butternut squash, peeled and seeds removed, chopped into 2 inch wedges 
4 beets, peeled, chopped into wedges 
4 cloves garlic, sliced
4 shallots, sliced
3 inch piece of ginger, peeled and cut into matchsticks 
3 tbsp olive oil 
1 tbsp kosher salt 
1 tbsp curry powder 

Directions:
Combine all ingredients and lay flat on a baking sheet. Bake at 350° for about an hour and then at 300° for another hour or longer. 
Remove from oven, place in pot. Add 5 cups of water. Purée with immersion blender. 
Can garnish with pumpkin seeds

Baked Sweet & Smoky Sweet Potato Fries with smoky dipping sauce

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Ingredients:
3 large sweet potatoes, cut in wedges 
2 eggs, mixed with 1 tsp oil and a pinch of kosher salt 
3 cups panko crumbs, mixed with 4 tsp brown sugar, 2 tsp smoky paprika, 2 tsp salt and 2 tsp cinnamon. 

Directions:
Dip each wedge in egg mixture and then coat in crumbs. 
Place on baking sheet and drizzle with olive oil or spray. 
Bake at 400 for 20 minutes then flip and lower temperature to 350 for another 30 minutes or so (check them).
Dipping sauce – mix a heaping spoon of mayo with 1 tbsp smoky paprika and a drop of liquid smoke. 

Instant Pot Lentil Squash Coconut Curry

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Ingredients:
1 tbsp olive oil
1/2 onion, diced
2 carrots, peeled and diced 
1 stalk of celery, diced
2 cloves garlic, minced 
1/2 butternut squash, peeled, seeds removed and cubed 
3 tbsp curry powder 
Salt and pepper to taste 
1 cup brown lentils, rinsed
1 cup coconut milk
3 cups water 
2 large handful of spinach 
1 cup frozen peas 

Directions:
This recipe can be made in a regular pot. Just let ingredients simmer much longer. 
Sauté vegetables (carrots, celery, onion, garlic and squash) in oil until softened. Add curry powder and continue to sauté until fragrant. 
Add lentils, coconut milk, water, salt and pepper. Close instant pot and set on manual for 12 minutes. Then release using quick release. 
Once it’s safe to open, throw in spinach and peas and mix together.