Simple – Healthy – Creative – Kosher
2 large zucchini, cut into 1/4 inch rounds
3 tbsp extra virgin olive oil
2 tbsp zaatar
Grated Parmesan
Salt and pepper .
Mix together all ingredients except zucchini. Coat zucchini with mixture.
Place on greased baking sheet in single layer.
Bake at 425°F for 5 minutes
Broil for 3-5 minutes (watch carefully)
There are so many variations to this recipe. Here’s what I did but scroll down for more ideas. .
Preheat oven to 400°F.
On a sheet pan, spread out 1 cubed sweet potato (tiny pieces), 1 head of cauliflower cut in small florets and 1 can drained chickpeas. Mix taco seasoning and some extra virgin olive oil to form a paste. Spread on vegetable mixture. Roast for about 30-40 minutes. .
In the meantime, prepare your salsa and toppings. Also, prepare 1 cup of quinoa according to package directions, if you’re making the bowls. .
Salsa (enough for 2-3 portions):
1 tbsp pickled jalapeños
1/4 cup chopped tomatoes
1/4 cup chopped physalis/golden berries
1 tbsp chopped fresh mint or cilantro
Juice of 1 lime
1 tsp olive oil
Salt and pepper .
Toppings (in addition to vegetables roasting in the oven):
Tomatoes
Cabbage
Olives
Spinach
Black beans
Chopped peppers
Cheese
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Now you choose:
For a regular quesadilla: spread grated mozzarella cheese on your tortilla and cover half of tortilla with desired toppings. Pan fry on both sides until nicely browned and cheese is melted. You can top with salsa or sour cream.
For a quesadilla bowl, add quinoa to bowl and add desired toppings. Top with lots of salsa, which doubles as a dressing. .
In addition to toppings listed, you can use avocado, mango, lentils, corn kernels, vegan sausages, vegan meat etc. You can also use avocado and mango in your salsa (and omit the golden berries if you don’t have) – you can even use a store bought salsa.
I make roasted cauliflower and/or broccoli at least once a week and I pop them like chips. Accidentally, I added shawarma to this mix, but it was so delicious that I decided to share it. .
Small head each of cauliflower and broccoli, cut into florets, washed and dried well
1 tbsp each smoked paprika, shawarma seasoning and zaatar
1 tsp sea salt
Pepper
4 tbsp extra virgin olive oil .
Mix together spices, salt, pepper and oil. Coat broccoli and cauliflower. Place on baking sheet – do not bake on foil, it doesn’t caramelize the same way.
Bake at 400°F for 35-40 minutes.
The cooking method for the potatoes is from this recipe is from “I ❤️ kosher”by @kimkushnercuisine – go checkout the original recipe on her feed, it’s fabulous!
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Ingredients:
1 tbsp smoked paprika
1 tbsp brown sugar
1 tsp garlic powder
1/2 tsp salt
Pepper
4 tbsp extra virgin olive oil
Rosemary
6 sweet potatoes, preferably skinny ones, cut in half lengthwise .
Directions:
Preheat oven to 400°F.
Mix together everything except sweet potatoes.
Brush mixture on all sides of sweet potato.
Place skin side up on parchment-lined baking sheet.
Bake for 1 hour.
Why make homemade nut butter when you can just buy it in the store?
A – it’s sooo much yummier
B – you know what you’re putting into it
C – you can add whatever flavors you’d like. .
Don’t get me wrong, I buy nut butters in store frequently. But here’s a ridiculously easy recipe if you want to try!
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1 cup almonds
1 cup pecans
1 tbsp coconut (optional)
1 tsp cinnamon
1-2 tbsp chia seeds
1 tsp sea salt .
Preheat oven to 350°. Roast nuts on baking sheet for about 10 minutes – DO NOT LET THEM BURN (so watch carefully). They should be a deeper brown and be crackling a bit when you remove from the oven.
Once cooled, blend in food processor. I used my regular kitchen aid- make sure to use a spatula to push down the crushed nuts on the sides. At this point add remaining ingredients. Process until nice and smooth.
Enjoy! This was delicious topped with blueberries as pictured.
1 cup cooked quinoa
1 1/2 cups lentils, mashed (I used canned but you can cook them yourself)
1/2 cup corn kernels
1 tbsp smoked paprika
1 clove garlic, minced
2 tbsp chopped fresh parsley
1 egg
1/2 cup @pereggourmet sweet chili breadcrumbs (alternatively use GF seasoned breadcrumbs)
3-4 tbsp grapeseed oil for frying .
Mix together all ingredients except breadcrumbs and oil.
Form into patties and coat each with breadcrumbs on both sides.
Fry in oil on both sides until nicely browned. (I haven’t tried baking them but I would try on a parchment lined baking sheet and spray with cooking oil.) .
Serve topped with cheese in a bun or dip in spicy mayo or pesto or green goddess sauce or anything else you’d like!
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.
I didn’t measure perfectly for this recipe but here’s approximately what I did. Thankfully it’s pretty forgiving 🙂 .
2 tbsp olive oil
1 clove garlic, minced
1 can crushed tomatoes ~60 grams frozen spinach (the one I buy comes in little “nuggets”, I used 2 of them)
1 squirt sriracha hot sauce
1 tbsp chopped sundried tomatoes
1 can lentils, drained
Salt and freshly ground pepper
1 tbsp olive tapenade (optional)
2 tbsp capers
10 green manzanilla olives, sliced
5-6 eggs
Handful fresh basil, chopped
Zaatar
Tahini to drizzle .
Sauté garlic in oil over medium heat in a pan with a tightly fitting lid. Pour in can of tomatoes and frozen spinach and let cook until spinach has thawed, mixing around to ensure that bottom of the pan doesn’t burn. Next add sundried tomatoes, lentils, sriracha, salt, pepper and some of the fresh basil. Gently mix.
Make little wells in the tomato mixture and add an egg to each one. Top with olives and capers. Cover and allow eggs to cook (I waited until the white was white). Uncover and top with remained basil, Zaatar, olive tapenade (if desired) and a drizzle of tahini
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
Erin Eats 