This is a cheesy yummy Vegetarian Layered Nacho Bake recipe that you will need a fork for! Layers of nacho chips, veggie ground round, refried beans, salsa and lots of cheese!Continue reading “Vegetarian Layered Nacho Bake”
This recipe for Red Lentil Coconut Miso Soup is delicious! And… it is vegan!Continue reading “Red Lentil Coconut Miso Soup”
When I was a kid, I loved kishke. Then one day I made the mistake of asking my mom what it was. HA.. For those of you who don’t know, kishke is a stuffed section of cow intestines, I thought it was kind of chewy!Continue reading “Vegetarian Kishke”
When I was young, we never ate fresh broccoli. I remember eating canned corn & the frozen mixed vegetables! I started making broccoli for my own family, boiling was the way to go! Well, that’s ok if you like boiled or steamed broccoli. Then it seemed roasting vegetables became the craze & thankfully so! I like roast all kinds of vegetables. Olive oil & a sprinkling of salt is how I do it.Continue reading “Roasted Broccoli with Tahini Sauce”
This is a wonderful recipe for a layered vegetable torte. This is the perfect time of year to make it with all of the fresh vegetables available at farmers markets, but it would be good anytime of year. You can grill the vegetables or roast them before putting this dish together so it is pretty flexible. Easily adapted to be vegan…just leave out the Parmesan topping.
Kind of like lasagna, but only in that it is a cheesy baked pasta dish topped with mozzarella cheese & a sprinkle of parmesan…..vegetarian & delicious!
Another recipe from Bon Appetit! This time it is for roasted eggplant, crispy kale, tomatoes & yogurt! We ate this just as is without anything else, but it would be excellent in a pita with some hummus…some falafel… with some fish….rolled up in a wrap… the possibilities are endless!
This is the quinoa salad that I made to use the Miso – Turmeric dressing from Bon Appetit with. Here is the link to that recipe from a previous post.
I saw this recipe on Bon Appetit, it is one of their BA’s Best. There are a lot of ingredients in this recipe & I had most of them at home. I did have to substitute some things. Full of vegetables & black beans, this burger is delicious & even a die-hard meat-eater would like these. There isn’t any meat substitute which I like. There is cheese & eggs in this recipe so it is not a vegan veggie burger, but not is really good
When I was young, we never ate fresh broccoli. I remember eating canned corn & the frozen mixed vegetables! I started making broccoli for my own family, boiling was the way to go! Well, that’s ok if you like boiled or steamed broccoli. Then it seemed roasting vegetables became the craze & thankfully so! I like roast all kinds of vegetables. Olive oil & a shrinking of salt is how I do it.Continue reading “Roasted Broccoli with Tahini Sauce”
I picked up a beautiful purple cabbage at my local farmers market. It is small which is just the right size for Murray & IContinue reading “Purple Cabbage Slaw”
A wonderful woman gave me this recipe many years ago. She lives in Vancouver now & I miss seeing her. She is about 90 years old now, was a friend of my moms & I am friends with her daughter. I think of her every time I make these egg noodles. It isn’t really “noodles” just strips of cooked egg really. These “noodles’ are added to the chicken soup at Passover, or whatever soup you like. We have them along with the matzo balls in the soup & I love it! Super simple. I make them ahead of time & freeze them in a plastic freezer bag, then the day before I want to serve them, I put them the fridge to defrost. Just take some ‘noodles’ & put into the bottom of the soup bowl before adding the soup!
*** These noodles can be used all year! Sub corn starch for the potato starch & use them in any clear broth soup. Or, garnish your “bowls”, your noodles, your Korean food, anything really!!! Added protein to anything… Give them a try!
Here is the recipe
Passover Egg Noodles
1/4 cup cold water
2 tbsp potato starch
2 dozen eggs
1 tsp salt
1 tbsp oil suitable for passover
- Dissolve the potato starch in the water
- Add the potato starch/water to the eggs
- Beat the eggs & water with a hand mixer lightly, try not to get them foamy! If you do get a foam, just let them sit for a bit until the foam settles
- Using a non-stick skillet, put the oil in & make sure it is covering the entire surface of the pan, I take a piece of paper towel & spread the oil over the bottom.
- Heat the pan over meduim heat
- Use a soup ladle or measuring spoon, put in enough of the egg mixture to cover the bottom of the pan in a thin layer, i put in about 1/3 cup, but this all depends on the size of the skillet you are using. Swirl the egg around to cover the bottom of the pan
- The heat shouldn’t be too high otherwise the egg will brown too quickly
- Cook the egg on one side,as it is cooking, use a spatula to lift the edges, then flip it over & cook on the other side
- Slide it out onto a cutting board
- There are a couple of ways you can continue now…you can make all of the ‘crepes’ and stack them up on each other but I don’t like to do it like that. I make & cut them one at a time… the problem with this way is that if you start to cut them while you have another one in the pan you have to be very careful not to overcook the eggs in the pan..so it depends on how you like to do things. It is much more relaxing to just cook them all, let them cool then cut them
- When you are ready to cut them, roll up the ‘crepe’ and slice into thin slices. You can roll & cut one at a time, or stack some up & roll & cut. The cut slices are now your ‘noodles’
- Let cool completely & then put them into a freezer bag. You can freeze these if making them ahead of time but take them out of the freezer a day before you want to serve them. If you wait & take them out the morning of your dinner they will not be defrosted enough.