Simple – Healthy – Creative – Kosher
Ingredients:
1 fennel bulb, sliced
1 tbsp honey mustard
2 tbsp extra virgin olive oil
Handful craisins
Crushed terra chips
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Directions:
Mix together honey mustard and oil. Coat fennel. Garnish with craisins and crushed terra chips. .
This salad can be made in advance, just add the terra chips when ready to serve.
Ingredients:
1 butternut squash, peeled and cubed (seeds removed)
1 tbsp avocado oil
1 leek, sliced
1 apple, peeled, cored and diced
1 tsp cinnamon (or more to taste)
2 medjool dates
1/4 cup craisins
2 tbsp fresh rosemary
1/4 cup chopped pecans, optional
1 tbsp silan (date syrup, alternatively use maple syrup or honey)
Salt and pepper to taste .
Directions:
In a medium pot, boil squash until soft enough to be pierced with a fork. Do not overcook!
In the meantime, heat oil over medium heat in a skillet. Add leeks and sauté until softening. Add apple and cinnamon and sauté until squash is cooked. Add squash to the mixture and gently mix.
Add dates, craisins and rosemary to the bowl and continue to cook for another few minutes. Season with salt and pepper and drizzle silan on top.
This can be served as is or over rice or over quinoa (which is a protein for a more complete meal).
Ingredients:
1.5-2 cups semisweet chocolate chips
1/3 cup cookie butter (I use @lotusbiscoff )
1 cup mini marshmallows
1/2 cup broken up lotus cookies or graham crackers .
Directions:
In a double boiler, melt chocolate. Once melted, mix in cookie butter until incorporated and remove from heat.
Allow to cool slightly (so marshmallows don’t melt) and mix in marshmallows and cookies.
Spoon into parchment lined mini muffin tin (or scoop little clusters onto parchment lined baking sheet). Refrigerate until set.
Yields about 20
Ingredients:
~2 lbs carrots, washed, peeled and dried well
1 tbsp maple syrup
2 tbsp extra virgin olive oil
1 tsp cinnamon
1/2 tsp sea salt .
Directions:
Preheat oven to 375°F
Spray a baking sheet with non stick cooking spray.
Mix together maple syrup, oil, cinnamon and sea salt.
Coat carrots with maple mixture and spread evenly on pan.
Bake for about 40-50 minutes (depending on carrot thickness), turning halfway through. Carrots should easily pierce with a fork when done.
This wasn’t a recipe that I planned in advance. It was merely using what I had leftover from my Shabbat cooking so it wouldn’t go to waste. It ended up being my favorite thing that I ate on Friday night. I have to credit @busyinbrooklyn whose smoked paprika popcorn cauliflower (found on her website) inspired this dish. .
Ingredients:
1/2 eggplant, cubed
1/2 butternut squash, peeled and cubed small (1/4 inch)
1 zucchini, cubed
1/2 cauliflower, cut into small florets (washed and dried well)
1/2 shallot, minced
2 tbsp smoked paprika
1/2 tbsp sea salt
1/3 cup extra virgin olive oil
Directions:
Preheat oven to 400°F.
Spray 2 cooking sheets generously with cooking spray.
On 1 sheet, spread zucchini and eggplant (keep vegetables separate). On the other sheet, spread cauliflower and squash (again, keeping separate). You want to keep separate so that if one of the vegetables is ready, it’s easy to remove from the oven.
In a bowl, mix together shallot, smoked paprika, salt and oil.
Spread 1/4 paprika mixture on each vegetable and mix to coat well.
Bake for 20 minutes. Toss each vegetable. Check eggplant and zucchini for readiness – they should be crispy on the outside. Return to oven for another 10 minutes and check. Toss the vegetables. You can also switch the position of the trays in the oven.
At this point, the eggplant was ready and I transferred to a bowl and the other vegetables needed another 30 minutes.
Ingredients:
3/4 cup mixed pecans, almonds and pistachios, chopped into small pieces
1/4 cup brown sugar
1/2 cup plus 1 tbsp honey, divided
1/2 cup chocolate chips
1/2 cup Halva
12 sheets phyllo dough
1/2 cup coconut oil, melted
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Directions:
Preheat oven to 350°F.
In a bowl, mix together nuts, brown sugar, 1/2 cup honey, chocolate chips and halva.
Cut your phyllo sheets to the size of your pan. I used a 9“ round pie 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 3 more sheets of phyllo, brushing with oil after each one.
Spread 1/2 of nut mixture onto phyllo.
Layer 4 more sheets of phyllo and brush coconut oil after each layer.
Spread remaining nut mixture onto phyllo.
Top with 4 phyllo sheets, with brushed coconut oil after each layer.
Cut lines with a sharp knife all the way through the baklava to form the shape you’d like for your baklava.
Bake for about 45 minutes, until the top is nice and golden.
Immediately, drizzle remaining honey over the baklava.
Typically baklava is best cool, but this one is yummy when warm (not too hot) as well.
Ingredients:
3-4 medium sweet potatoes, sliced into wedges
1 can chickpeas, drained, rinsed and dried
1 tbsp garam masala
1 tbsp curry
1 tsp turmeric or smoky turmeric
1/2 tsp sea salt
1 tbsp silan (date syrup)
1/4 cup extra virgin olive oil
Freshly ground pepper. .
Directions:
Preheat oven to 400°F
Spread sweet potatoes and chickpeas in single layer on baking sheet.
In a small bowl, mix together spices and oil. Drizzle over potatoes and chickpeas and mix well.
Bake for 40 minutes. Reduce temperature to 250°F and roast for an additional 30 minutes.
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.
6-8 cups brussel sprouts, cleaned, sliced in half or into thirds depending on size
1 tbsp smoky paprika
1 tsp sea salt
Fresh ground pepper
3 tbsp extra virgin olive oil
2 tbsp silan (date syrup)
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Preheat oven to 400°F.
Mix together smoky paprika, sea salt, pepper and olive oil. Spread over sprouts and divide into 2 baking sheets.
Bake for 15-20 minutes.
Remove from oven, drizzle on silan and return to oven on broil for 1-2 minutes (each baking sheet separately). Watch carefully to make sure it doesn’t burn
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
Erin Eats 