Tag: passover

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! 

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

Dried Fruit and Nut Bites

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This is a guilt free dessert that is delicious and perfect for tubishevat or passover or any other time. 
I pulsed 1 cup of mixed nuts with 1 tsp of cinnamon. Once the nuts were crushed, I put them in a big bowl. 
Next, I processed 4 medjool dates, 1/2 cup each of prunes, apricots and craisins until it forms a paste. 
Put on disposable gloves and mix the dried fruit and nuts. Roll into balls and then in shredded coconut. Allow to set for an hour or so in the fridge.

Fish Taco Stuffed Eggplant

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For fish – I mixed taco seasoning and olive oil together to form a paste and spread over haddock. I then drizzled with lemon juice (1/2 a lemon). Baked at 400° for 20 minutes.
For cauliflower and drained, canned lentils – make sure they are dry. Coat well with olive oil and taco seasoning. Roast for 30 minutes at 425.
Eggplant boats from Millenial Kosher cookbook – broil eggplant halves with olive oil and kosher salt until skin is burnt a bit. I make a bunch of these and freeze – surprisingly they defrost well (Get her cookbook for full recipe). When ready to serve, take a fork to the inside to mush it a bit.
Assemble eggplant boats with kale slaw, avocado, cauliflower and lentils, fish, Greek yogurt tzaziki and sriracha and/or salsa.

Sweet Potato Quinoa Patties

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Great as a main or side and super kid friendly!! Gluten free, dairy free and delicious 

Ingredients:
1 large sweet potato, peeled and chopped
1 cup quinoa, cooked according to package directions 
2 small yellow beets, peeled and grated 
3/4 cup grated carrots 
1 egg 
1 tsp cinnamon, garlic powder, paprika 
1 shallot, chopped 
Sea salt to taste 
3/4 cup quinoa flour (or other flour)
Avocado oil for frying 


Directions:
Boil chunks of sweet potato until soft
In the meantime, sauté shallot in avocado oil over medium heat for 2 minutes
Mash sweet potato and mix with cooked quinoa, grated beets, grated carrots, egg, flour and spices. Form patties and fry for about 5 minutes per side. 

Trail Mix Chocolate Chip Sticks

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Inspired by the famous chocolate chip sticks from the kosher palette, I developed this recipe as a healthier and gluten free version. They are soft, chewy and delicious! Hope you enjoy!!


Ingredients:
1/2 cup coconut sugar
1/2 cup brown sugar 
1 egg
1/2 cup avocado oil 
1 tsp vanilla 
1/2 tsp baking soda 
3/4 cup quinoa flour 
3/4 cup almond flour 
Pinch of salt 
1/2 cup chocolate 🍫 chips 
1/2 cup mixed nuts and seeds, chopped
2-3 tbsp craisins
1-2 tbsp shredded unsweetened coconut 
1 tsp cinnamon 

Directions:
Preheat oven to 350. Mix sugars and egg and then add remaining ingredients. Spread on a parchment covered baking sheet. Bake for 14 minutes. Once cooked, slice as pictured. 
Enjoy!!