Meatless-stuffed Eggplant with Cilantro Tahini Sauce

There are many classic culinary pairings: lemon and blueberry, tomato and basil and the good ‘ole, eggplant and tahini. Well, you can also add in other pairings with eggplant like ground beef or lamb (or Beyond Meat in my case), parsley, lemon, garlic.. oh the list can go on and on.

Momspiration!

A few weeks ago, Ellie and I traveled to Kansas City to visit my parents and see my brother and his family who also came to visit. While I wasn’t planning any blog posts that week, I ended up getting a big dose of inspiration!

My mom makes this roasted eggplant dish, topped with tahini, for her Shabbat lunch lately and it’s a hit! Thanks mom, for the “food/mom-spiration” for my post: Meatless-stuffed Eggplant with Tahini Sauce – a perfect dish for #meatlessmondays!

She makes hers as more of a side, rather than a main meal that accompany’s her extravagant Shabbat meals. Such Shabbat food at the Katzman house might consist of grilled salmon, lamb and white bean stew, beet and mango salad and endless amounts of warm challah and chilled wine. Just sitting here typing this, I can smell the kitchen on Shabbat morning with the smell of garlic and rosemary in the stew. #YUM

Impressing your Friends

You can absolutely make this with the intention of a side dish, but I thought, “why not add some protein and make this into a full meal?” It’s just one extra step that really packs a flavor punch. I also added some warm, aromatic Indian-inspired spices to this dish (allspice, cinnamon and cumin), all while truly fulfilling my current Israeli-food kick.

In case you’re wondering, I used the ground Beyond Meat (the one that comes in the square packaging, not the burger patties). But by all means, this would be incredibly delish (or assuming my meat-eating friends and family would say so), with ground beef or lamb. Plus, it re-heats nicely, so it’s a great addition to your menu anytime of the week!

Feel free to make the beef mixture ahead of time before roasting the eggplant, if that helps you save some time.

And the tahini sauce will keep in the fridge for about 2 weeks and it’s great on pretty much on, well, anything. 🙂

Happy summer-eating!

0 from 0 votes
Meatless-stuffed Eggplant
Prep Time
20 mins
Cook Time
1 hr
 
Course: Main Course
Cuisine: Israeli
Author: Rachel Katzman
Ingredients
  • 2 Large eggplants, halved and stems removed
  • Salt
  • Extra virgin olive oil
  • 1/2 Medium-sized yellow onion, diced
  • 2 Garlic cloves, peeled and chopped
  • 1 1/2 cups Ground Beyond Meat Or, use real ground beef or lamb!!
  • 1 tsp Ground Allspice
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Cumin
  • 1/2 cup Fresh Cilantro, roughly chopped Or use parsley if that's more your jam! I had cilantro in the fridge so that's what I used
  • 1/4 cup Pine nuts, toasted
  • 1/2 Lemon
Instructions
  1. Pre-heat oven to 425F and place parchment paper in a casserole dish

  2. Place the eggplant, flesh side up, on a large tray. Sprinkle the top with salt and set aside for 20 minutes. Working in the sink, gently squeeze the eggplant and wipe the tops of the eggplant dry

  3. Cut a cross-hatch pattern into the eggplant flesh then brush with a little bit of olive oil. Lay the eggplant in the casserole dish, flesh-side down. Drizzle a little more extra virgin olive oil on top (you can also use a pastry brush to slather the oil all over the eggplant, so you have more control of how much oil is being used)

  4. Roast the eggplant for 30 minutes or until flesh is tender and golden brown (but not burnt)

  5. While eggplant is in the oven, make the meat stuffing mixture

  6. In a large skillet, heat 2 tbsp extra virgin olive oil. Add ground Beyond Beef (or ground beef or lamb, if using) diced onions and garlic

  7. Brown the Beyond Meat mixture over medium-high heat until for 3-5 minutes. Season the with salt and pepper, allspice, cinnamon and cumin, Remove from heat

  8. Mix well and adjust seasonings as needed

  9. When eggplant is done roasting, remove from oven and set aside for a few minutes. Lower oven to 375F

  10. Using a spoon, gently push the eggplant flesh to make room for the meat mixture. Spoon the meat mixture to top the eggplant halves and top with the pine nuts

  11. Cover the casserole dish with foil. Bake for 20 to 25 minutes

  12. Top the eggplants with a good squeeze of lemon and drizzle the tahini dressing on top. Garnish with extra chopped parsley or cilantro and even some green onions if you want. These are from my porch garden! Serve warm with extra tahini dressing on the side, some hot sauce and a crusty piece of challah!

0 from 0 votes
Cilantro Tahini Sauce
Course: Condiment
Author: Rachel Katzman
Ingredients
  • 2 Garlic Cloves, peeled, roughly chopped
  • 1/2 tsp Salt
  • 3/4 cup Tahini
  • 1/4 tsp Pepper
  • 1 Lemon, zested and juiced
  • 1/4 cup Cold water, to thin out the sauce The tahini will solidify in the fridge, especially if yours is pretty dry, so make sure you have enough water on hand to thin it out to the consistency that you'd like. Or you can add a boat-load of lemon juice to thin it out, like I did. Because ya'll know, I LOVE lemon!
  • 1 cup Fresh cilantro leaves, roughly chopped Or add parsley instead!
Instructions
  1. Add all ingredients in a blender or food processor and blend until all ingredients are combined

  2. Add water if the tahini sauce is too thick

  3. Serve drizzled on top of the roasted eggplant or serve with pita chips and veggies for an Israeli chips and dip!

Cauliflower Risotto with Lime and Sumac

A while back (yes, WAY before COVID hit), I had some work friends over for Shabbat dinner. And before you ask, yes, indeed, they wanted to come enjoy Shabbat with us! So of course I had to spend time putting together a great menu. And my cauliflower rice with coconut milk and lime came to the forefront of my mind. This rice dish is more of a risotto since the coconut milk gives it a rich and creamy base to soak up all of the cauliflower rice and the lime adds a pop of acidity and a brightness of flavor.

But, when I was gifted a copy of Adeena Sussman’s new cookbook “Sababa“, which I am completely obsessed with, I got a TON of inspiration from all of her totally approachable recipes for modern Israeli food. And no, I am not getting paid to promote her book, I just love it THAT much. But it was her love of sumac made me think, “why not add in some sumac into my cauliflower risotto? That’ll be a great addition with the acidity of the lime – plus it’ll look pretty in the dish”. And there ya, go, the dish was born.

Su-WHAT?

Sumac is a fuchsia-colored (sometimes dark reddish) powdered spice that comes from the crushed seeds of the sumac shrub. It’s used primarily in Middle Eastern dishes and has a distinctly tart, lemony flavor. If you’re ever in the Shuk market anywhere in Israel, you’ll see heaping mounds of Sumac alongside many other spices, piled high into enormous peaks – a truly memorable experience!

Whether you’re trying to cut back on carbs or want a lighter side dish to serve alongside chicken or fish, this cauliflower risotto with lime and sumac would pair perfectly and it comes to together so quickly, in under 30 minutes.

I also added sliced green onions and pomegranate seeds on top, not only for a pretty garnish but the sharpness of the green onions balances with the sweetness of the pomegranate and it all just works so well together. But feel free to experiment! Try sliced toasted almonds, or some sliced dried apricots. Once the dish is complete, I always add one last extra squeeze of lime, just to brighten up all of the flavors and marry everything together for the perfect bite.

Or…you could do a total 180 and make this a sweet dish!  Adding some sugar and cinnamon to the cauliflower rice and coconut milk or even garnishing with sliced almonds and chocolate chips. WUT?? It’s basically a coconut chocolate rice pudding. BAM. Now THAT is what I love about using versatile ingredients like cauliflower and coconut! And honestly, using the cauliflower won’t be too overpowering, if you add sugar and some cinnamon and vanilla extract. You know me, I’m always encouraging ya’ll to experiment and play with your food in the kitchen.

Enjoy, stay safe and happy eating!

0 from 0 votes
Cauliflower Risotto with lime and sumac
Prep Time
30 mins
Cook Time
20 mins
 
Course: Side Dish
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 1 12 oz Bag of Frozen Cauliflower rice, thawed I love using the Trader Joe's brand - I keep a bunch stocked in my freezer!
  • 1 tsp Extra Virgin Olive Oil
  • 1 13.5 oz Can of Full-fat Coconut Milk Same thing here - I keep a bunch in my pantry. I also love Trader Joe's brand
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Dried Sumac
  • 1 Lime, with zest and juice
  • 3 Green onions, sliced thinly
  • 3-4 tbsp Pomegranate seeds Add more if you like, this is just about a handful
Instructions
  1. Heat a large saute pan with a small drizzle of olive oil

  2. Add the cauliflower rice and the coconut milk (add both the milk and the coconut cream that collects on the top of the can) on medium heat.cook for about 15-20 minutes until thick and creamy

  3. Add in the salt, pepper, sumac and lime zest and juice and cook for about 15-20 minutes until thick and creamy

  4. Garnish with sliced green onions and pomegranate seeds

 

Blistered Green Bean & Tomato Salad with Basil Garlic Dressing

Hooray for easy #quarantine recipes!

Here’s the scoop. Since we’re all continuing to spend more time at home, I think we’re all looking for easy meals to make, especially while some of you are juggling Zoom meetings, screaming kids and perhaps trying to stay sane. Well, today, I’m giving you an incredibly easy (under 20 min) that is a healthy side dish for Shabbat or any day of the week. This Blistered Green Bean & Tomato Salad with Basil Garlic Dressing is just what the doctor ordered. Well, you know what I mean. 🙂

The trick to making this dish is to get your pan screaming hot. And once you add in the green beans and tomatoes, don’t move them around just yet. Wait a few minutes for them to get a little charred and blistered and the tomatoes have started bursting. I added pomegranate vinegar for a hint of sweetness (you can find it at Trader Joe’s – here’s hoping they still have it)! But fear not, you can use apple cider vinegar, or rice wine vinegar would be delicious too. Then add in some olive oil, salt and pepper, and a BIG squeeze of lemon. Because as we know, everything is better with a squeeze of lemon.

Have more time on your hands? Add in some roasted garlic to the dressing instead of raw garlic. This will bring an additional sweetness and mellow out the garlic a bit.

My Holy Grail Dressing

Full disclosure about this dressing. I can eat it on EVERYTHING. Okay, maybe that’s a bit of a stretch, but this dressing is so versatile! It’s great as a salad dressing, a dip for veggies or tortilla chips, would be perfect for a summer pasta salad, or you can even slather it on chicken or salmon before roasting in the oven, since it’s dairy-free! I also like to make this dressing base and add in other herbs like dill and parsley for a homemade ranch dressing. My husband will typically find me dipping practically anything I can find in our fridge, into this dressing. And he might also find me licking my bowl clean (#sorrynotsorry).

Remember when I said this dish was so quick, it can be made in under 20 minutes? While the green beans and tomatoes are getting charred in the pan, this is your chance to make the dressing. Can we say #multitasking? It truly takes about 5 minute and some of the ingredients like lemon, salt and pepper are used for both ingredients, so less trips to the fridge.

That’s it, folks. Easy, yet impressive-looking side dish that you might want to serve for this upcoming Shabbat lunch, or for your next picnic (only if you’re social distancing, that is). It also holds well in the fridge the next day, though the beans won’t be crispy, but I think this side is perfect served warm, room temp or cold.

Enjoy making this Blistered Green Bean & Tomato Salad with Basil Garlic Dressing – and hope ya’ll are staying safe!

0 from 0 votes
Blistered Green Bean & Tomato Salad with Basil Garlic Dressing
Prep Time
10 mins
Cook Time
20 mins
 
Course: Salad, Side Dish
Servings: 4 people
Author: Rachel Katzman
Ingredients
Blistered Green Bean & Tomato Salad
  • 1/2 lbs. Green Beans, trimmed
  • 1 pint Cherry tomatoes
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Pomegranate Vinegar Or use apple cider or rice wine vinegar
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 Lemon
Basil Garlic Dressing
  • 2 Eggs, organic and pasture raised
  • 1-2 Garlic cloves
  • 1/2 cup Fresh basil, rinsed
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Truffle and parsley seasoning Totally optional but it's SO good in this dressing!
  • 1 cup Avocado oil Or use another neutral-flavored oil, such as light olive oil, or if you're keto, use MCT oil!
  • 1/2 Lemon Use the other half of the lemon you cut for the green beans
Instructions
Blistered Green Beans & Tomatoes
  1. Pre-heat a large skillet until it's screaming hot

  2. Add in the olive oil, green beans and tomatoes and DO not move for a few minutes until the veggies are starting to blister and tomatoes are starting to burst

  3. Mix the veggies until all are getting equal heat, another 10 minutes until slightly charred

  4. Add in the vinegar and salt, pepper

  5. Finish with a squeeze of lemon

  6. While beans are cooling slightly, make the dressing

Basil Garlic Dressing
  1. In the jar of an immersion blender, add the eggs, garlic, salt, pepper, truffle seasoning, basil and oil

  2. Place the immersion blender all the way to the bottom of the jar and start blending, without moving the blender

  3. Once the mixture starts to emulsify, after about 10-15 seconds, slowly move the blender up to the middle and top of the blender cup, making sure all of the oil is incorporated

  4. Blend for another 20-30 seconds until it's thickened and it look like mayo!

  5. Plate the green beans and tomatoes in a large bowl and add 2 tablespoons of the dressing (to start, you can always add more, but you don't want the dressing to drown the green beans)

  6. Plate the side dish on a large serving platter and squeeze some more lemon, if you'd like

  7. This dish is great served warm, room temp or even cold!

 

Lemon Bars

Lemon Love

I love acid. I know that sounds bad, but if I could squeeze lemon juice on top of everything, I’d be happy. Lemon ANYTHING is my favorite. Lemon meringue pie is my favorite dessert (we served it at my wedding). And acidity really does help round out the flavors of a delicious meal, especially on a perfectly-cooked piece of salmon. So when Trader Joe’s started carrying Meyer Lemons for the winter (a sweeter version of a lemon), I had to make something super lemon-y. And in my book, that means lemon bars.

Even though my lemon bars are gluten-free, dairy-free (perfect for a Shabbos dessert) and low-carb (yay Keto-friendly), it doesn’t mean that these are without flavor. Quite the contrary. The perfectly crumbly golden crust and the sweet yet tart lemon filling, dusted with some powdered sugar (or I like to use powdered Swerve for a no-sugar alternative). It’s truly heaven in a square-shaped bite.

Easy Peasy, Lemon Squeezy!

I had a total craving for these lemon bars and luckily they’re only 5 ingredients so they’re super simple to whip up in no time! Just make sure that you give the crust a good 10 minutes to cool down before you pour the filling on top. And I doubt that anyone would know these AREN’T made with gluten, sugar or dairy!

Or, if you’re an acid lover like me, feel free to swap out the lemon (or Meyer lemons, in my case) with key lime! How can you go wrong with a key lime tart? Just the thought is making me daydream about sitting on the beach with a cocktail in hand and these bars stacked high on a plate in the other. So there is your cue to make these ASAP!

Happy eating my friends!

0 from 0 votes
Lemon Bars
Prep Time
10 mins
Cook Time
48 mins
 
Course: Dessert
Servings: 16 servings
Author: Rachel Katzman
Ingredients
  • 1/2 cup Coconut Oil, or Betterine (margarine alternative) You can use butter if you want to make these dairy!
  • 1 3/4 cup Almond Flour
  • 1 cup Sugar, or Swerve sugar alternative
  • 1 tbsp Powdered sugar, or Powdered Swerve, sugar alternative
  • 1/2 cup Lemon juice, or juice from 3 lemons (or use Meyer Lemons like I did!), or use bottled
  • 3 Eggs
  • 1 tsp Lemon extract Optional, for an extra kick!
Instructions
  1. Pre-heat oven to 350F and line an 8x8" square baking pan with parchment paper

  2. Mix melted coconut oil or Betterine in a bowl.

  3. Add 1 cup of almond flour, 1/4 cup of sugar and a pinch of salt. Mix well

  4. Pour into the pan and using (damp) hands, press the crust into the pan

  5. Bake for 15-20 minutes (watch it carefully that it doesn't get too brown) and let cool for 10 minutes

  6. In another medium-sized bowl, combine the lemon juice, extract (if using), eggs, 3/4 cup of sugar or Swerve, 3/4 cup of almond flour and a pinch of salt. Whisk together to smooth out any lumps in the batter

  7. Pour filling onto cooled crust and bake for 22 minutes until just barely jiggly in the middle. I over-baked mine for 1-2 minutes which made it crack but that's okay, it's still delicious! Dust with powdered sugar or Swerve and cut into squares and enjoy!

Low-carb Lemon Poppyseed coconut Hamantashen

I know this year is just flying by already, but who can believe the “P” holiday is almost here?!  No, I’m not talking about Pesach – though that too is around the corner, but Purim comes first!  So what better time to whip out a new hamantashen recipe!

Lately I’ve been on a “lemon poppyseed” kick.  It’s a very classic combination and I’ve been making my low-carb lemon poppyseed coconut scones (check out that recipe on my other blog, riskyveggie.com).  So as I was making a new batch of scones for some friends coming over for Shabbos a few weeks ago, I had a lightbulb moment.  Why don’t I make lemon poppyseed hamastashen and use lemon curd as the filling and poppyseed dough?  Classic and delicious but also something a little different.  I could have gone the savory route, but Daniel did that last year with his BBQ chicken hamastaschen so I wanted to go a bit unusual.  It did take some experimenting and the key here is to bake the hamantashen without the filling, otherwise it will literally melt and seep through the dough (trust me, I’ve tried it).  So leave a big enough hole in the middle to fill your hummies with sweet, tart and silky lemon curd.  And don’t worry, if you’re not a huge fan of lemon, you could make it less tart.  I’ve just always been obsessed with anything lemon (#acidtrip) and I even insisted on having lemon meringue pie as part of our dessert bar at our wedding.  It’s most definitely part of a “last meal” in my book.

I’ll be honest – my hamantashen didn’t turn out to be the prettiest (mostly because of adding the lemon curd after the hamantashen are baked), but who cares.  They taste awesome.

So there you have it!  Tasty, crumbly, sweet, mouth-puckeringly tart lemon poppyseed coconut hamantashen perfect for those of you (like me) eating a keto way of eating, or anyone looking for a low-carb recipe.  Even my friends who came for Shabbos who are not low-carb peeps gave it the thumbs up.  That’s always a plus in my (cook)book.

Freilichin Purim everyone!

Don’t forget to check out Daniel’s take on hamantashen: Purim: Texas Chili With Cowboy Candy Hamantashen

5 from 2 votes
Low Carb Lemon Poppyseed Coconut Hamantaschen
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Servings: 6 large hamantaschen
Author: Rachel Katzman
Ingredients
Hamantaschen dough
  • 1 cup finely ground almond flour
  • 1/3 cup Sweve sweetener You can use regular sugar or coconut sugar for this, I just like this erithrytol zero sugar sweetener
  • 1/3 cup unsweetened shredded coconut
  • 2 eggs
  • 2 tbsp poppy seeds
  • 2 tsp gluten free baking powder
  • 1 tsp organic lemon flavor
Lemon Curd filling
  • 1/2 cup melted coconut oil
  • 1/2 cup Swerve sweetner
  • 1/2 cup fresh lemon juice
  • 1/2 lemon zested
  • 6 egg yolks save the whites for another use - like meringue or egg white omelet
  • 1 tsp organic lemon flavor in case you want some extra lemony flavor
Instructions
  1. To make the pastry dough:  Mix all ingredients in a large bowl until a dough forms.  It'll be a little sticky but that's okay.  Let the dough rest for about 10 minutes.  

  2. Pre-heat oven to 375F.

  3. Wet your hands and roll out a small ball of dough into a flat circle.  Pinch the top and the sides to make a triangle and leave enough room for a hole to put the lemon curd after it bakes.

  4. Bake the hamantaschen for 15 minutes until starting to brown.  Let cool for 20-30 minutes.

  5. Meanwhile, heat the coconut oil in a microwave for 2 minutes until hot, but not boiling. 

  6. Add the Swerve, lemon juice, zest, lemon flavor and mix to combine.  Using  a whisk, add in the egg yolks one at a time, whisking quickly to ensure you don't curdle the eggs.  Whisk until thickened, about 1 minute. 

  7. Pour the curd into a bowl or a bag and let it sit in the fridge for about 2 hours until chilled and thickened.  

  8. Pipe or spoon the lemon curd into the hamantaschen and enjoy!!

Spaghetti Squash Latkes with Dipping Sauce Trio

Spaghetti squash latkes with garlic basil mayo and avocado crema (vegan nacho cheese dip not pictured)

I’m sure you all are in agreement with me that this year has just FLOWN by and it’s crazy that Hanukkah starts tomorrow night!  So of course we had to bring you some unique latkes to this blog, am I right?  For mine, I didn’t use any potatoes (I know, I know…you’re all shaking your head, but since I’m avoiding potatoes right now, I needed something that even I could eat).  Enter the humble spaghetti squash.  And yes, I could have done carrot, zucchini, even cauliflower but it feels so “been there, done that”.  Plus, I had a spaghetti squash sitting on my counter that really needed to be eaten, so I decided this was the perfect use. And no shredding needed here.

First thing’s first – cook the darn thing.  Sure you can cook it in a microwave, but I already had some stuff roasting in the oven, so just threw the squash in there too.  #twobirdsonestone.  And I love how the cooked spaghetti squash even LOOKS like shredded potatoes, minus a TON of unnecessary carbs, so that makes me a happy camper.  And to make it even more low-carb, instead of using a traditional gluten-free flour like almond, coconut, arrowroot, tapioca, to name a few, I used ground flax seeds instead, to help bind it together along with the eggs, salt and pepper and my favorite personal touch – Trader Joe’s “everything seasoning”.  Sure, I can make it myself, but it comes in a pretty package that I just can’t say no to, and I just love all of TJ’s pre-made seasonings.  I’m all for shortcuts, ya know?  One other thing to note, if you don’t want the “stringiness” of the spaghetti squash in one bite of your latke, I’d recommend roughly chopping the squash as you’re prepping the rest of the ingredients.  I decided not to do that, but it still turned out so good (and easy enough to eat). Also…you may have noticed my latkes are a wee bit dark, but I like mine extra crispy even if that means slightly burnt.  And these are so great to make-ahead.  Just pop them back in the oven at 400F, or you can pan fry them with a little avocado or olive oil for a few minutes just to crisp up.

As for the dips.  Since it’s so cold and dreary out, I needed a fresh pick-me-up, so garlic basil mayo it is. I love using the frozen cubes of basil and garlic if I need to make a quick herb dip or pesto in a pinch and I definitely don’t have any fresh basil here in my frigid apartment #dreamingofspringalready.  I have to give credit to my sister-in-law, Yael for this, since she created a similar concoction for her birthday party last weekend and it was so good (we layered this dip on tortillas, topped with roasted veggies = YUM).

For my second dip, I went with a tried and true favorite – my vegan nacho cheese..so dreamy and creamy and insanely healthy.  Check out the recipe here on my blog riskyveggie.com!

The third and final dip is an avocado crema (I’m using labneh in mine but you can use sour cream or Greek yogurt, or even mayo, I just like the tanginess it lends to the dip and compliments the smooth, mild avocado).  Add some fresh cilantro and you’re good to go.

And if you’re feeling nostalgic, check out one of my latke experiments (almond mustard cauliflower latkes with ginger tahini dipping sauce) from last year on riskyveggie.com!

Wishing all of our loyal readers a very HAPPY HANUKKAH and MERRY CHRISTMAS!

5 from 1 vote
Spaghetti Squash Latkes
Author: Rachel Katzman
Ingredients
  • 1 spaghetti squash, cooked
  • 2 eggs
  • 2 tbsp olive or avocado oil
  • 4 tbsp ground flax seeds
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp Trader Joe's everything but the bagel seasoning
  • 1/2 tsp onion powder
Instructions
  1. Pre-heat the oven to 400F.

  2. Wrap the squash in foil and bake for 40 minutes or until fork tender. Keep the oven on at 400F.

  3. When the squash is cool enough to handle, scoop out the flesh into a large bowl and add the salt, pepper, garlic powder, onion powder, everything seasoning, flax seeds and olive oil.   The most annoying part is removing all of the seeds, but be patient, you'll get there. 🙂

  4. Wait about 3-5 minutes for the mixture to absorb some of the flax seed meal.

  5. On a parchment lined baking sheet, scoop a handful of the mixture and form it into flat latkes shapes.  

  6. Bake for 45 minutes, check to make sure they aren't burnt, and cook for another 15 minutes until crispy.  

  7. Let cool and serve warm with the dipping sauces!  

    HAPPY HANUKKAH!

5 from 1 vote
Garlic Basil Mayo
Prep Time
5 mins
 
Servings: 1
Author: Rachel Katzman
Ingredients
  • 1/2 cup mayo I like using homemade, but use whatever you prefer or have in your fridge
  • 2 cubes frozen garlic, softened
  • 4 cubes frozen basil, softened
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp lemon juice
Instructions
  1. Mix all ingredients in a bowl until fully combined.  Adjust seasoning if needed. (note, this spread is delish on sammies!!)

5 from 1 vote
Avocado Crema
Prep Time
10 mins
 
Servings: 1
Author: Rachel Katzman
Ingredients
  • 1 medium ripe avocado, diced
  • 2 tbsp labneh Middle Eastern yogurt, or you could use Greek Yogurt
  • 1 cube frozen garlic, softened
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tsp hot sauce Adjust if you like it mild or super spicy
  • 1 bunch fresh cilantro, chopped
  • 1 tbsp lemon juice I like it tangy and this will thin the dip out a bit, so you can always adjust if you want it thicker
Instructions
  1. Mash the avocado with a fork and add the rest of the ingredients.  

  2. Add the cilantro, mix gently and serve. YUM!

If you liked this recipe check out Daniel’s take on latkes: Jalapeno Cheddar Cauliflower Latkes With Salsa Verde Sour Cream