Tag: Parve

Apple-Date Charoset and a Passover Recipes Blog Hop

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Apple-Date Charoset and other Passover Recipes

Although I didn’t grow up celebrating Passover, I’ve been attending seders since I was 14, first with friends’ families then, for the past 12 years or so, with my husband’s family. It was love at first seder. Back at my first Pesach I was still an awkward, picky eater of a teenager, and as the charoset (haroset) passed by I put a dainty spoonful on a piece of matzo. But one taste of the apple-walnut mixture had me scrambling for seconds and it’s been one of my favorite components of the holiday ever since. It’s definitely kid-friendly, and delicious even if you’re not in the market for Passover recipes (check out the last paragraph for some ideas on how to put it to use).

 

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Asian Cabbage Salad

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Asian Cabbage Salad Recipe

If you don’t already have a salad like this in your repertoire, you need one. The “Asian” cabbage salad has become a mainstay of the American (and apparently Australian!) barbecue, potluck, and picnic and with good reason. It’s quick, easy, delicious, and travels well since the cabbage stays nice and crunchy even hours later. The Asian Cabbage Salad recipe is my pick for this month’s Secret Recipe Club. I was assigned the amazing blog Claire K Creations and, as usual, was torn between more than a few tempting options. The haloumi stuffed coconut chicken nuggets were also in the final running until my oven conked out, making this salad – which I’d had my eye on – a pretty easy choice.

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Chubeza (Mallow) Patties and a Vegan Blog Hop

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Chubeza (Mallow) Patties

There are lots of pros to volunteering at a community garden. You get to meet wonderful, passionate people who care about the earth and sustainable eating. You get to spend time outdoors in nature, even if you live in a city. You learn about gardening, and are introduced to new types of plants, fruits, and vegetables. And, the best part, sometimes you get to take the fruit of your labor home. I’ve been helping out here and there with an amazing local organization called Earth’s Promise (seriously – they’re awesome, check them out) and this week I came home with quite a haul: potatoes dug fresh from the earth; lettuce I planted months ago and was finally able to pick; and chubeza (חוביזה; aka mallow) a wild edible green that’s popular in Israel and across the Middle East.

 

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Orange Chia Pudding Parfait

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Orange Chia Pudding Parfait

I’ve been fascinated by chia seeds (salvia hispanica) for a while now. They’re rich in omega-3 fatty acids and, while they’re a tad pricey a little bit goes a long way. Until now, though, I’ve mostly been simply sprinkling them on top of my morning yogurt, or incorporating them into the occasional smoothie. This month’s Secret Recipe Club gave me the opportunity to try them in this Orange Chia Pudding Parfait and, thanks to the blog Opera Singer in the Kitchen, I have a new go-to breakfast! It’s fast, healthy, and super filling – those little seeds expand both in the orange juice and your belly and keep you full for hours.

 

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Three Bean Chili and a Chili Blog Hop

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Three Bean Chili

Is there anything more comforting on a cold day than a steaming hot bowl of chili? I usually go straight for my turkey chili recipe, but I was developing a healthy recipe in a jar recipe for the Jewish Daily Forward (check out the article and recipe here) and came up with this hearty, vegetarian three bean chili recipe. It is super flavorful and everything I could want out of a chili, plus it’s perfect for meatless Mondays. Plus you can turn it into a wonderful winter gift by layering the dry ingredients in a jar (check out the article for instructions)!

 

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Quinoa Salad with Shaved Brussels Sprouts and a Brussels Sprouts Blog Hop

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Quinoa Salad with Shaved Brussels Sprouts

Are you as nuts about Brussels sprouts as I am? Though they’re not a vegetable I grew up eating, they’ve thankfully been reclaimed by chefs and home cooks who set out to prove that this once despised brassica is worth reconsidering. The mini cabbages (they’re actually related!) can be roasted and steamed, braised and eaten raw. If overcooked they can become bitter, hence their bad reputation that arose after kids the world over were forced to eat boiled Brussels sprouts. I love them almost every which way, and here they’re shaved, sautéed, and added to a quinoa salad. Continue reading “Quinoa Salad with Shaved Brussels Sprouts and a Brussels Sprouts Blog Hop” →

Harissa Roasted Butternut Squash and a Thanksgiving Blog Hop

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Harissa Roasted Butternut Squash

I’ve been looking forward to this blog hop for a long time. Thanksgiving is my favorite holiday, and this will be my third year in a row spending it away from home. My Thanksgiving dishes, like all of my cooking, have taken on a Middle Eastern and Mediterranean flare, and this harissa roasted butternut squash is an example of that. It’s flavorful and easy, cozy and, although I originally developed it as a Sukkot side dish (check out the original piece here) it’s perfect for the Thanksgiving table. It’s a great side dish that goes with just about anything. It’s also vegan and could be the centerpiece of a lovely vegetarian meal. Continue reading “Harissa Roasted Butternut Squash and a Thanksgiving Blog Hop” →

Potato Leek Soup

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Potato Leek SoupAs the weather starts to cool down (yes, even in the Middle East), it’s only appropriate that the theme for this month’s World on a Plate is soup. I love soup in all its comforting glory, and immediately began considering what variety I would make. It didn’t take me long to settle on potato leek soup. I know it’s not technically American (I represent the good ‘ol USA in this global community project), but it’s so ubiquitous in the United States today that I think we can safely say we’ve claimed it as our own, along with the Irish, British and French. Continue reading “Potato Leek Soup” →

Homemade Peanut Butter Cups and a Halloween Blog Hop

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Peanut Butter Cup ingredients

It’s hard to believe that it’s already the end of October. Living in a country that doesn’t celebrate Halloween, it’s easy to forget that it’s approaching without the sensory overload of decorations, costumes, scary music and candy. The leaves here aren’t changing color and it’s still a balmy 83F outside. But ever the consummate expat, I refuse to let go of the traditions of home and so got myself in the trick-or-treating spirit by doing something that’s been on my cooking bucket list for a while – I made peanut butter cups. That’s right. Today I’ve got a recipe for peanut butter cups for you. As in Reese’s peanut butter cups, but homemade.

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Vegetarian Fajita Wraps

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Vegetarian Fajita Wraps

Whether you’re looking for simple lunch recipes, vegetarian lunch, or a light supper, these fajita wraps fit the bill. They’re perfect for when you want to quickly throw something together that’s light yet filling, healthy yet delicious. I make variations on this easy lunch recipe often, sometimes adding chicken or tofu, throwing in some avocado or salsa, or even topping it with cheese and making it a quesadilla. Fresh lime, chopped cilantro, chili peppers and tomatoes would all be great additions as well. The charred sweet peppers and onions work perfectly with the rich, almost creamy black beans and a dollop of sour cream or Greek yogurt brings the whole thing together.

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