Simple – Healthy – Creative – Kosher
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.
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. .
This is one of those recipes where you use what you have on hand and it does not have to be followed exactly to a T. .
I made eggplant boats from millennial kosher by @busyinbrooklyn – cut your eggplants in half, brush both sides with oil, sprinkle skin with salt and broil face down for 20 minutes. When you remove from the oven, mush up the inside. .
In the meantime, cook your tempeh according to package directions – I used maple bacon tempeh by @the_tofurky_company .
Slice mushrooms (1 box, gills removed) and sauté until nicely browned. When liquid has evaporated, add 1 tsp miso paste and keep cooking until it melts and coats the mushrooms. .
Make your dressing: in a food processor blend: 1 garlic clove, 1 inch piece of ginger, 2/3 cup chopped mint and basil, 1 tbsp soy sauce or gluten free tamari, 2 tbsp olive oil, 1 tsp Dijon mustard, salt and pepper. (I didn’t try this but I’m sure a drop of sesame oil or some hot sauce would be amazing too) .
Assemble your eggplant bowl – top eggplant with cooked quinoa, tempeh, mushrooms, edamame, grated carrots, avocado, dressing and sesame seeds.
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.
Inspired by 2 recipes from @ohsheglows every day (Meyer lemon cheesecake and peanut butter lover’s chocolate tart)
Crust:
1.5 cups pecans
1/4 cup unsweetened coconut
1/2 cup pitted medjool dates
1 tbsp melted coconut oil
Pinch of sea salt
1 tsp water
Filling:
1 can full fat coconut milk, chilled for 24 hours
1 cup chocolate chips
1/3 cup silan
1/3 cup almond butter
Pinch of sea salt
Topping:
Crushed candied pecans
Slivered almonds
Melted chocolate (method to pipe it below)
For the crust:
In a processor, pulse pecans. Then process with remaining crust ingredients until mixture comes together. Spoon crust into a greased 9” spring form pan. Press down evenly in pan.
For the filling:
Open can of coconut milk and scoop out solid cream and place in medium saucepan. Remove 1/3 cup of water and discard, add remaining to the pot. Add chocolate chips. Heat over medium heat, stirring occasionally, until mixture melts. Mix in remaining ingredients until smooth.
Pour filling mixture over crust and transfer dish to the freezer.
For topping, place some chocolate chips in ziploc bag and put bag in boiling water, until chocolate melts. Make a small hole in the corner of the bag and pipe onto pie. You can then top with candied nuts and slivered almonds.
Ingredients:
1 cup @pereggourmet quinoa flakes
1 3/4 cup pecans, divided
Pinch of sea salt
2 tbsp silan (date syrup)
2 medjool dates
3 tbsp melted coconut oil
2/3 cup almond butter
2/3 cup chocolate chips
1 cup date spread mixed with 2 tbsp or of warm water (to thin) and a pinch of sea salt
2 cups unsweetened coconut flakes, processed at high speed to create “coconut butter” – I wasn’t patient enough 🙈
Directions:
Preheat oven to 350°F
In a processor, mix oats, 1 cup pecans and sea salt to form a fine meal. Add silan, dates and coconut oil and pulse until it sticks together nicely. Press into the bottom of a parchment-lined square (8×8) pan. Bake for 12 minutes.
Start layering – crust then date spread then pecans, almond butter, coconut and chocolate chips.
Bake for an additional 12 minutes.
Allow to cool and cut into squares.
Alternatively to putting chocolate chips on prior to baking, you can melt chocolate chips and drizzle melted chocolate on after cut into squares.
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.
Erin Eats 