thanksgiving round up.

thanksgiving.jpg

Thanksgiving came and went, but I wanted to document and share with you some of the recipes I tried out this year that were a hit.  We tried a gardein veggie roast this year, had mashed potatoes, green beans, stuffing, cranberries, sweet potatoes and brussel sprouts. And finished with pecan pie! The recipes for the sweet potatoes and brussel sprouts follow; the pecan pie recipe will be up soon!

Original recipe found here.
For the sweet potato mash:
4.5-5 pounds sweet potatoes (approx. 4-5 large)
1 1/2 tablespoons earth balance
1 1/2 tablespoons virgin coconut oil
2 1/2 tablespoons pure maple syrup, or to taste
1 teaspoon pure vanilla extract
3/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon fine grain salt, or to taste

For the Crunchy Nut Crumble:
1 cup rolled oats
1 1/3 cups pecan halves, chopped
1/3 cup almond meal or almond flour
1 teaspoon cinnamon
1/4 teaspoon fine grain sea salt
2 tablespoons virgin coconut oil, melted
2 tablespoons vegan butter, melted
2 1/2 tablespoons pure maple syrup

Directions:

  1. Peel and roughly chop sweet potatoes into large chunks. Place into a large pot and cover with water. Bring water to a boil, reduce heat to med-high, and gently boil for 10-20 minutes, until the potatoes are fork tender. Drain.
  2. Preheat oven to 375F. Lightly grease a 2.5 quart (10 cup) casserole dish and set aside.
  3. Prepare the crumble topping: Pulse the oats in a food processor until coarsely chopped. In a medium bowl, stir together the chopped pecans, oats, almond meal/flour, cinnamon, and salt. Pour on melted coconut oil, melted butter, and maple syrup. Stir until combined.
  4. Once cooked and drained, place sweet potatoes into a large bowl.
  5. Mash potatoes with the butter and coconut oil until smooth. Now, stir in the maple syrup, vanilla, cinnamon, nutmeg, and salt. Adjust to taste if desired. Spoon into casserole dish and smooth out.
  6. Sprinkle the crumble topping all over the sweet potato mixture, evenly.
  7. Bake, uncovered, at 375F for 16 to 23 minutes, until the dish is hot throughout. Plate and serve immediately with a pat of vegan butter or coconut oil.
Brussel Sprouts
Original recipe found here.

  • 1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed*
  • 3 tablespoons extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon balsamic vinegar
  • 2 teaspoons agave

Instructions

  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper, basamic and agave. Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20-30 minutes.
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kimchi fried rice.

kimchi

This is a really easy dinner to throw together if you have some rice on hand. I usually make a batch on sunday, to use for the week; sometimes I do a double batch and freeze some so I can throw quick dinners together.  Usually the rice cooking is the longest part of making dinner.  You can definitely customize this to your liking – add more vegetables for sure.

I needed something quick and I’m always looking for ways to eat more kimchi and this was perfect.

1/2 onion, diced
2 cloves minced garlic
1/2 block of pressed tofu and diced
1/4 cup kimchi, chopped
2 cups cooked brown rice
2-3 T soy sauce
1 T kimchi juice
4 green onions, sliced

Heat your wok and add about a tablespoon or so of oil. Throw in your onions, garlic and tofu. Saute until onions are soft and tofu is golden; be careful not to burn. Add your kimchi and kimchi juice and swish around a little bit.  Throw in your rice and add the soy sauce ; Cook until heated through and add the green onions.

jerusalem potluck and a hummus recipe.

potluck

Shortly after the holidays, I had a small potluck where I asked everyone to cook from the Jerasulem cookbook. Last year, around this time, my husband visited Jerusalem with his mom, and shortly afterwards she gifted me with this cookbook. All I have been hearing about for the last year is how amazing the food was when they were there. If it tasted anything like the food in this cookbook looked, then I don’t doubt it!  I made one salad earlier in the year from this book and it was out of this world good.

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So I organized the recipes that I found were vegan, or could easily be made vegan and I invited a few friends and we had a great feast! We had:
Tabouleh
Cauliflower salad with mint and pomegranate
Beet, walnut and leek salad
Swiss chard with wheat berries
Butternut squash with Red onion, tahini and Zatar
Mejedera
Burnt eggplant dip
shakshuka (not vegan, but my husband’s favorite dish and was dying to make this)
hummus

I picked up fresh baked pita bread, baklava and halva from our local middle eastern grocer, and we had a great dinner. Everything was really really delicious, but I think my favorite was suprisingly the tabouleh. It was definitely different than the tabouleh I’m generally used to – this one had pomegranate seeds in it! I definitely recommend this cookbook!

Now, this is a little off track but I made some hummus for the potluck, but I didn’t make the one from the cook book. I know, makes no sense. However, the hummus I made got lots of rave reviews from my guests, so I thought I would share the recipe here:

  • One 15-ounce can chickpeas
  • 1/4 cup fresh lemon juice, about 1 large lemon
  • 1/4 cup  tahini
  • 3-4 large garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/2 to 1 teaspoon kosher salt, depending on taste
  • 1/2 teaspoon ground cumin
  • 2 to 3 tablespoons water
  • Dash of ground paprika for serving
Mix all the ingredients together in a food processor or vitamix blender. Top with a few dashes of the paprika and a little more olive oil if you wish.
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