Simple – Healthy – Creative – Kosher
Boil 1 small bag of baby potatoes until fork goes in easily.
Drain water.
Coat with 1/4 cup olive oil, 1 tbsp smoked paprika, 1 tsp sea salt.
Bake at 425°F for about 30 minutes.
Then reduce temperature to 350 for 45-60 minutes.
I used broccoli, asparagus and snap peas for this recipe. You can also use brussel sprouts and green beans. .
Preheat oven to 400°F. Season vegetables with some olive oil, salt, pepper (I also used Trader Joe’s everything but the bagel seasoning). Roast your green vegetables – I roasted the broccoli for 20 minutes and asparagus and snap peas for 10 minutes. .
In the meantime, mix together:
1 tbsp tahini
1 tbsp miso paste
1 tbsp chopped fresh mint
1 tsp chopped fresh ginger
Juice of 1/2 lemon
Water to thin .
Serve vegetables topped with sauce. Garnish with toasted sesame seeds
18 stuffing mushrooms (or large cremini)
1/2 cup pesto sauce (homemade or storebought – with or without cheese, can sub cheese for nutritional yeast)
1 cup panko breadcrumbs (can use gluten free)
A few tomatoes on the vine
Olive oil, salt and pepper to drizzle .
Preheat oven to 400°F.
Remove gills (brown insides) from mushrooms, by cupping the mushroom in your hand and scooping out with a spoon.
Mix pesto and panko together and fill each mushroom with the mixture.
Place mushrooms and tomatoes on greased baking sheet, drizzle with olive oil, salt and pepper. Bake for 20 minutes. .
You can also use portobello mushrooms –
I just didn’t want them too big. .
2 eggplants
Olive oil
Salt
2 cloves garlic, pressed through garlic press
1 box cremini mushrooms (sliced and gills removed)
1 box portobello mushrooms (sliced and gills removed)
1 shallot
Fresh mint and sesame seeds for garnish
Dressing below
.
Eggplant:
Slice eggplants into 1/4” rounds. Place on 2 greased cookie sheets in a single layer. Brush lightly with extra virgin olive oil and sprinkle with salt. Broil on each side for about 3 minutes – watch it carefully because it can burn quickly. (Do 1 tray at a time) .
Mushrooms:
Sauté mushrooms in a bit of olive oil with garlic. Remove from heat once liquid has evaporated and mushrooms are nicely browned. Remove from pan and sauté shallot until softened. .
Dressing from @memeinge
Mix together 4 tbsp miso paste, 1 tsp freshly grated ginger (I used a bit more), 3 tbsp rice vinegar, 1 tsp sesame seeds and 2 tbsp water. .
To serve, layer mushrooms over eggplant and top with shallots. Drizzle on dressing and garnish with chopped fresh mint and toasted sesame seeds.
I had half a roll of polenta to use and I made this on a whim – definitely a keeper. Delicious as a side dish (if dairy, add some goat cheese or Parmesan)
1 roll of polenta, sliced in 1/4” rounds
2 shallots, peeled and diced
4 sundried tomatoes (in oil) cut into small pieces
Pesto (homemade or store bought)
Sauté shallots for a few minutes on medium heat in a bit of extra virgin olive oil. Once they start becoming transparent, add in sundried tomatoes and polenta slices (they shouldn’t overlap). Sauté a few minutes per side until lightly browned. (You can do this in batches if needed)
Serve topped with a drizzle of pesto and some goat cheese or Parmesan if you’d like.
If you’d like to make your own pesto, in a blender mix a large handful of basil with 1 tbsp pine nuts, 1/4 cup extra virgin olive oil (plus more if you want it smoother), 1 clove garlic, salt and pepper.
I mixed 2 tbsp olive oil, 1 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp fine herbs and a pinch of kosher salt in a bowl. I took the mixture and coated my pre-cut carrot fries.
I placed on a parchment lined baking sheet and baked at 400°F for 30-40 minutes until they were crispy on the outside and soft inside.
For the dipping sauce , I mixed equal parts mayo, mustard and maple syrup.
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!
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.
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.
Erin Eats 