Hello again readers! Hopefully most of you can take a break from cleaning for Pesach to read what fantastic recipes Daniel and I have to share with you! This year, I’m going for something a little different (but for me, this is the type of food I eat all year round). Nothing too weird and definitely items you can find in your grocery store – especially Passover food items. So let’s get this started!
First – hummus. I know, chickpeas are not Pesach-friendly for many of us, and some people have used quinoa to make hummus for Passover, but I’m using cauliflower this year. Sure, I may sound like a broken record, but what DOESN’T cauliflower work for? Plus…if you get your kids (or picky-eater husband) to eat this, it’s a win-win! Luckily, my husband eats cauliflower, so, phew! One thing to note though, traditionally I would put cumin in this recipe but (and I didn’t realize this until now), it’s Kitniyot so, bummer to that. But I found an interesting option. Schawarma seasoning! That, plus hot paprika, some savory roasted garlic, LOTS of lemon and good olive oil and that’s basically it. Nothing too fancy here.
The other new recipe for you is my tomato and herb flaxseed focaccia. Can I just say, YUM? I first got this idea from a cookbook that I LOVE, called Nourishing Meals by Alissa Segersten & Tom Malterre (gluten-free, dairy-free and soy-free dishes) and I’m using their coconut flatbread as a base for this – I just added some fresh lemon juice and zest and extra herbs and garlic to brighten up the flavors a bit. On mine, I topped with sliced tomatoes, however, if you had cherry tomatoes or sun dried tomatoes or kalamata olives, that would be delish (I’m not a big olive fan, sadly), just slice and stick it in the dough. This would also be good topped with fresh mozzarella and basil, YAAAAS! What’s also great about this recipe is that not only is it super easy to make, but it’s egg free, so for all of your vegan guests…this is perfect!
[One thing to note about this…Daniel did some research for me and found out that whole flaxseeds are fine for Passover and don’t need a separate Pesach hechshere. So, I bought a new bag of whole flaxseeds and attempted to grind them up in my mini food processor. Case in point – it didn’t really work because they’re just too small. But, if you have a spice grinder, I think this would work perfectly. But not to fear, if you don’t have a kosher-for-pesach spice grinder, you can still make this, and use the same method I did! I just pressed the “grind” button for a while and they broke apart just slightly. This recipe will still work if you use not fully ground flaxseeds, you’ll just end up with bigger pieces of flaxseeds in your flatbread – similar texture to sesame seeds. So feel free to use whichever method you prefer!]
I love this focaccia flatbread recipe because you can make them into rolls, or slice two pieces and use it as sandwich bread! The rosemary adds a wonderfully fragrant, woodsy flavor that is so delicious when topped with ripe, juice tomatoes.
So there you have it! Stay hungry my friends and have a chag kasher v’sameach!
- 2 1/2 cups cauliflower rice (thawed and drained) or fresh, roughly chopped
- 1 cup extra virgin olive oil
- 1/2 tbsp schawarma seasoning
- 1/2 tbsp sumac
- 1/2 tbsp hot paprika
- 1 tsp salt
- 1 tsp pepper
- 1 lemon, zested and juiced
- 6 cloves garlic, roasted, or raw
- Sprinkle fresh or dried parsley
Add all ingredients except the parsley in the bowl of a food processor and pulse until fully mixed. I left mind a bit chunkier but if you like it smoother, you can put it in a blender instead.
Place in a bowl and drizzle with extra olive oil and sprinkle paprika and parsley. Serve with my tomato herb flaxseed focaccia!
Tomato Herb Flaxseed Foccacia
- 1/2 cup flaxseeds You can grind in spice grinder or use them whole - they both work in this recipe
- 1/2 cup hot water
- 1 tbsp apple cider vinegar
- 2 tbsp extra virgin olive oil
- Zest and Juice of half lemon
- 6 tbsp coconut flour
- 1/4 tsp baking soda
- 1 tsp salt
- 1 tbsp dried rosemary
- 1/2 tbsp dried thyme or oregano Use whatever herbs you have on hand!
- 1 tomato, sliced Or use sun-dried tomatoes, sliced kalamata olives or halved cherry tomatoes
- 2 tsp mined onion
Pre-heat oven to 350F and line a baking sheet with parchment paper.
Put the flaxseeds in the food processor and grind for a minute or two until most are broken up but still have some whole pieces.
Add hot (you can use boiling water, just let it cool for a few minutes) to the blender and pulse until the mixture it just combined. Let it sit for 3 minutes to thicken.
Add the vinegar, baking soda, salt, lemon juice, lemon zest, and pulse a few more times. Add in the coconut flour, rosemary and other herbs and pulse until the dough comes together and forms a ball.
Using oiled hands, mix the dough and pat flat on the baking sheet - about 1/4 inch thick. Use your fingers to poke dimples into the dough. Add in the sliced tomatoes, (or the halved cherry tomatoes, sun-dried tomatoes or kalamata olives) and press into the dough. If using sliced tomatoes, just remove some of the juice in the tomato so the dough doesn't get soggy.
Sprinkle the minced onion, garlic powder and any other herbs - like extra rosemary on top.
Bake for 30 minutes, then turn the oven up to 400 and bake for another 7 minutes until the edges are light brown and crispy.
Eat and enjoy!
For something a little more traditional for your Seder table check out Daniel’s Passover Sweet Potato Knishes