Tag: vegetarian

Pesto Stuffed Mushrooms

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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. .

Soy Lime Salmon with Raspberry Mango Salsa

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Ingredients:
2 pieces of salmon
Juice of 1/2 lime
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp maple syrup
1 inch ginger, peeled and grated
1/2 head of broccoli
Sesame seeds and @traderjoes chili lime seasoning for garnish .
Salsa:
1/2 mango, cubed
1 avocado, cubed
5 raspberries, cut up
Juice 1/2 lime
1 tbsp mixed chopped fresh basil and mint
1/2 tsp sriracha hot sauce
1/2 tsp @traderjoes chili lime seasoning
1 tbsp olive oil .

Directions:
Preheat oven to 400°F.
Place salmon in a Pyrex surrounded by broccoli on either side.
Mix lime juice, soy sauce, sesame oil, maple syrup and ginger. Spoon over salmon and broccoli. Allow to sit for a few minutes. Sprinkle on sesame seeds and chili lime seasoning. Bake for 18-20 minutes. .
While baking, combine salsa ingredients and spoon on top of cooked salmon. .
If you don’t have chili lime seasoning, try to get yourself some because it’s delicious. But if you’re in Canada like me, and don’t stock up when you head to the US, you can omit chili lime from the salmon itself and just use a bit of chili and salt in the salsa. .
Enjoy!!

Asian pesto quinoa bowl stuffed in an eggplant

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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.

Miso Eggplant and Mushrooms

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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.

Israeli Malawach Sabich Tacos

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In honour of Israel’s 71st birthday, we’re having Israeli 🇮🇱 tacos for dinner! . 
To make the taco bean mixture – drain and mash 2 cans of beans. I usually use black beans but today I used 1 can of lentils and 1 of kidney beans. I sautéed 1 clove of garlic, then added the mashed beans, some chopped tomatoes 🍅 and tomato paste. Finally added 1 tbsp each of shawarma seasoning and zaatar. Let it cook for a few minutes until mixture is warm and nicely flavored. .
For the actual taco shell, I used malawach, fried on both sides until nicely browned. 
Then I topped the malawach with humus, my taco bean mixture, 1 hard boiled egg, chickpeas, Israeli salad, green olives, pickled eggplant, tahina, zaatar and sesame seeds. .
Hope you enjoy as much as I did! .

Pesto Polenta

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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. 

Quick and Easy Maple Mustard Salmon

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Preheat oven to 400°F. 
Mix together equal parts of maple syrup, mustard and mayonnaise. Spread on salmon (skin removed, cut into individual portions). Sprinkle generously with Trader Joe’s everything but the bagel seasoning. Top with lemon zest. 
Bake for 20 minutes. The bottom of the salmon will caramelize – yummy 😋 
For sugar snap peas, I sautéed them with a tiny bit of avocado oil for a few minutes. Removed from heat and added a drop of sesame oil, a bit of soy sauce and everything but the bagel seasoning. 

Pumpkin Zucchini Muffins

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My grandmother used to make zucchini muffins for me. I think they are from one of @norene_gilletz cookbooks. I’ve adapted the recipe and use @kodiakcakes pancake mix for an extra boost of protein. These are great for breakfast, lunch or a light dinner and super kid friendly. To top it off, they freeze well!

Ingredients:
1 large zucchini, grated and liquid squeezed out
3 eggs 
1 cup pumpkin purée 
1/2 cup ricotta cheese
1 tsp baking powder 
1/2 cup grated cheese
1 cup pancake mix (I use Kodiak Cakes, you can use passover pancake mix)
1/4 cup oil (I use avocado oil)
Salt and pepper 

Directions:
Mix all ingredients together. Bake at 350° for about 30 minutes. 

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

Baked Sweet & Smoky Sweet Potato Fries with smoky dipping sauce

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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.