Not one, but TWO healthy Hamantaschen!

Okay, so I’m a bit of an overachiever, and for this Hamantaschen challenge, I decided to make not just one type of “hummy” but TWO freaking recipes.  Sweet and savory.  I know it looks like a potchke, but I promise that I’ve given you some helpful shortcuts to make these easier than they look!

For the savory one, I used Simple Mills brand gluten free pizza dough mix (yes, you read that correctly – gluten free). For the filling, I made a caramelized onion, mushroom, fig and goat cheese mixture, with some spices to round it out but I like the contrast of the sweet figs and onions and umami mushrooms (I used oyster mushrooms for this, but use whatever you have on hand). To be honest, I was slightly panicked when I realized I didn’t have any dried figs in my pantry, but to my surprise, I found Trader Joe’s California green figs in my freezer (and perfect timing to clean out my freezer right before Pesach anyway).  So that’s what I used, but if you’re using dried figs, I would put them in some warm water to soften them up before you saute with the rest of the ingredients.

And for the sweet one – here’s the kicker for this, it’s NO BAKE!  Did I hook you guys up or what?  It’s a coffee maple date “dough” with lemon blueberry chia filling! Truth be told, I played around with the dough for a while on this one, adding liquid when needed to make it a little more pliable, but that’s kind of the beauty of this, there’s not really an exact science to it, no precise measuring, just throw some stuff in a food processor and adjust as needed.

So readers, there you have it!  My take on this year’s hamantaschen.

Freilichin Purim everyone!

5 from 2 votes
Caramelized onion, mushroom, fig & goat cheese hamantaschen (GF)
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 
Course: Appetizer
Servings: 8 medium hamantaschen
Author: Rachel Katzman
Ingredients
  • 1 box gluten free pizza dough mix I like the brand Simple Mills - you just add water, oil and apple cider vinegar
  • 1/2 cup chopped onion Use any type of onion you have
  • 1/2 cup mushrooms (wiped clean with dish towel) Again, use whatever you have (I used oyster mushrooms, but any type will work)
  • 1/4 cup figs Use fresh or frozen, but if using dried, soak them in warm water to soften first
  • 1 small handful crumbled goat cheese I just eyeballed this, about 10 crumbles
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp 21 seasoning salute I get this at Trader Joe's - it's a fantastic mix of all different herbs and spices and perfect for savory foods like this!
  • 1 tsp unrefined coconut oil
Instructions
  1. Follow the instructions on the back of the gluten free pizza dough mix - set aside.
  2. Melt the coconut oil in a saute pan and add onions, mushrooms, figs, salt, pepper and spices. Cook for about 15 minutes until fragrant and caramelized.
  3. Add in the crumbled goat cheese and cook for 5 more minutes until melted.
  4. While the goat cheese is melting, pre-heat oven to 350F and place parchment paper on baking sheet.
  5. Wet hands and scoop a golf ball sized amount of dough, flatten into circle, scoop a small amount of filling and fold in the corners to make a triangular shape. You may have to re-wet your hands for this part, so you can seal the corners and the sides, since the dough may crack a bit.
  6. Bake for 12-15 minutes until golden brown.
  7. Top with fresh or dried rosemary. Serve warm or room temp and devour!
5 from 1 vote
Coffee maple date hamantaschen with lemon blueberry chia filling
Prep Time
30 mins
Cook Time
25 mins
Total Time
1 hr 55 mins
 
Course: Appetizer
Servings: 10 hamantaschen
Author: Rachel Katzman
Ingredients
  • 3/4 cup dates I like to use Deglet Noor, I just like the texture better and you don't have to remove the pits, like Medjool
  • 3/4 cup nuts I like to use pecans for this, but almonds or walnuts would be great too
  • 3 T pure maple syrup
  • 1 T ground coffee You can use either leftover coffee, or good quality granules
  • 1/2 cup almond milk or any other dairy-free milk you have handy
  • 1 tsp vanilla extract
  • 3 T shredded coconut
  • 2 cups fresh or frozen blueberries
  • Zest and juice of 1 lemon
  • 3 T white chia seeds
  • 1/2 cup coconut sugar
  • 1 T unrefined coconut oil
Instructions
  1. Melt the coconut oil in a pot and add the blueberries, coconut sugar, lemon zest and juice and cook until the blueberries have all popped and mixture has thickened.
  2. Turn off the heat and add the chia seeds and mix well until the filling is thick, like jam.
  3. Add the dates, nuts, maple syrup, coffee, almond milk, vanilla extract and shredded coconut into a food processor and pulse until all combined. Once it's all blended, remove the lid and scoop out some dough to see if it'll hold together when you fold it into hamantaschen. You may need to add some almond milk or water, or more nuts depending on the consistency.
  4. Scoop some dough onto a baking sheet covered in wax paper, and flatten into a circle. Add a small amount of filling and carefully fold up the sides to make a triangular shape. You may need to wet your hands for this one to press down the sides and corners. Sprinkle with coconut sugar.
  5. Place in the freezer to set up for 1 hour, then store in a container. Defrost for 15 minutes before serving.

Let me know how you liked the recipes in the comments.  Also let me know if you liked my hamantaschen or Daniel’s better. His can be found here: Barbecue Chicken Hamantaschen

Roasted Butternut Squash, Date Salad with Honey Lime Dressing

img_5350Well, it’s that time of year again – beautiful orange leaves on the trees, crisp and cool weather, and an abundance of squash and autumnal flavors!  This flavor challenge was…Dates!  Yes, the sweet, dessert-like, super versatile little flavor bombs.  I’m up for it.

My challenge was to make something for Rosh Hashanah, using dates in my dish.  Now, I could have made something sweet, totally predictable.  Maybe a squash pie with a date and coconut crust.  Or, perhaps the classic stuffed or wrapped date.  But I opted for something else – an appetizer that was delicious, obviously, but not pretentious or even expected.

For this recipe, you can definitely get a whole butternut squash and cube it yourself, (or get it prepared from the grocery store).  Don’t like butternut?  Try something else, like acron, kombucha, or even sweet potato, pumpkin, or anything you like.  Feel free to change it up how you like it!

I love the combination of flavors here – you have sweet, tangy, and even a little bit sharp from the onions.  Here’s a good trick to remove that super spicy bite from the onions.  As you prep the rest of the ingredients, soak the sliced onions in cold water for a few minutes – it’ll rinse off the sharpness, but you’ll still get the onion flavor.

Happy autumn and happy cooking all!

 

5 from 1 vote
Roasted Butternut Squash, Date Salad with Honey Lime Dressing
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 1 Medium Butternut Squash
  • 1 Tbsp. Coconut oil
  • 1 cup Pomegranate Seeds You can use 1 whole pomegranate - to get the seeds, slice in half peel out the seeds in a bowl of cold water
  • 1 Medium Red onion, thinly sliced
  • 1 cup Deglet Noor Dates, chopped You can use Medjool if you prefer, but I like the sweeter, stickier Deglet Noor
  • 1/2 cup Fresh Lime Juice About 3-4 limes
  • 1 Tbsp. Lime Zest
  • 2 Tbsp. Raw Honey Any flavor is fine - use what you like
  • 1/2 tsp. salt
  • 1/2 tsp. White pepper
  • 1/4 cup Fresh chopped parsley
  • 1 Tbsp. Extra Virgin olive oil
Instructions
  1. Pre-heat the oven to 400F and cover a sheet pan with parchment paper
  2. Add the butternut squash to a bowl, mix in the coconut oil, salt and pepper (I like to add a little cinnamon, nutmeg and cloves to my squash, but feel free to just simply add the S&P).
  3. Roast the squash for 30 minutes until just cooked through, but not mushy. Let the squash cool for 15-20 minutes
  4. Add the onions, dates, pomegranate and parsley to a big bowl.
  5. Make the dressing: Add the lime zest and juice to a bowl and whisk in the honey. Continue whisking while adding the olive oil in a slow stream. Adjust seasonings if needed. Side note - I love anything tart, so I really don't add a lot of olive oil to my dressing, but definitely check the taste and add more lime juice, honey or olive oil as necessary.
  6. Add the squash to the salad and toss carefully with the dressing so you don't mush the squash too much. Serve immediately. Note - this salad won't last too long in the fridge. It's good for possibly a day, maybe two, but the squash will absorb the dressing and just get mushier.
Recipe Notes

Zucchini Pappardelle with Mushroom Coconut Cream Sauce

img_5389For this recipe, I broke out the spiralizer.  Yes, I joined the bandwagon last year and bought a hefty one to use for this recipe (I have the Brieftons Tri-Blade Spiralizer in bright green).

So, even though summer is sadly gone, why not make use of those last summer veggies that have been sitting in your crisper!  This recipe is SO easy, takes very little cook time and really takes only a few minutes to put together – I promise!

5 from 1 vote
Zucchini Pappardelle with Mushroom Coconut Cream Sauce
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Main Dish
Servings: 2 people
Author: Rachel Katzman
Ingredients
  • 2 Medium Zucchinis Skin removed and peeled into long ribbon-liked strips using a vegetable peeler
  • 1/4 Cup red onion, thinly sliced Tip: If you rinse the onion under cold water, it removes the sharpness
  • 1 Cup Mushrooms Use whatever you like - cremini, button, porcini, oyster, etc - anything works in this dish!
  • 1/2 Cup Tomatoes, roughly chopped Again, use whatever you like - ideally you should use whatever is in season, around peak of summer time. I used a mixture of heirloom tomatoes in all different colors!
  • 1/2 Tsp. Salt, to taste Adjust seasonings as needed
  • 1/2 Tsp. Pepper, to taste Adjust seasonings as needed
  • 3/4 Cup Coconut Cream Here's a great trick - take a can of full fat coconut milk, turn it upside down and place in the fridge for a few hours. Once it's cold, carefully open the top and scoop out the cream, saving the coconut water for another use
  • 2 Cloves Garlic, peeled and minced
  • 1 Handful Fresh basil, roughly torn
  • 4 Tbsp. Nutritional Yeast
  • 1 Tbsp. Extra Virgin olive oil
Instructions
  1. In a large saucepan over medium-high heat, saute the onions, garlic and mushrooms in 1 tbsp of olive oil for 5 minutes.
  2. Season with salt and pepper (be careful not to over-salt your zucchini, otherwise it'll get mushy really quick).
  3. Add the coconut cream, nutritional yeast and tomatoes.
  4. Add the peeled zucchini ribbons to the pan and cook for another 3 minutes until the zucchini is slightly cooked but still "al-dente" (it should have a bite to it, not mushy).
  5. Sprinkle fresh basil and serve!

Coconut Chicken and Spicy Soba Noodles

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Hello fellow eaters and welcome to meatyourvegetables.com!  We are super excited you’re here an joining us on this delicious journey!

So, here’s the scoop.  Each post features a different secret ingredient, chosen by one of us.  Daniel started the challenge with – Chicken!!

For those of you who know me and my blog www.riskyveggie.com, you know that I’m a pescetarian (or, a fish-eating vegetarian), but, I am married to quite the carnivore, so I am fairly comfortable with cooking meat and chicken, so that didn’t scare me.  Bring it on!

This is a great recipe for a crowd and you can make all of the components in advance!  Cook the chicken, make the soba noodles and the dressing all separate and assemble a few hours before you serve it!  It definitely needs a few hours to let the dressing soak into the soba noodles and coleslaw and brings all the flavors together.  Soba noodles are a great pasta alternative for those of you who are gluten-free, plus they cook insanely fast!

Here it is – one of my versions of an awesome chicken dish!  And luckily, it got the “hubs seal-of-approval”.

Please let me know what you think of the dish in the comments, and if you like my Chicken dish or Daniel’s better.  You can find her’s here:  Thai Chicken Won-tons With Peanut Dipping Sauce

5 from 1 vote
Coconut chicken and spicy soba noodle salad
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 25 mins
 
Grilled coconut chicken served over a salad of soba noodles, coleslaw, cashews, red onion, cashews, cilantro and a spicy sriracha sauce!
Course: Main Dish
Servings: 8 people
Author: Rachel Katzman
Ingredients
  • 4 Boneless, Skinless chicken breasts
  • 1 can Full-fat coconut milk
  • 2 packages soba noodles
  • 1 tsp curry powder
  • 1/4 tsp salt
  • 1/4 tsp Black Pepper
  • 1 tsp 21 seasoning salute
  • 1/4 cup Unseasoned Rice Wine Vinegar
  • 4 tbsp coconut aminos (sub soy sauce or tamari)
  • 2 tbsp lemon juice (bottled of fresh)
  • 2 tbsp Dijon Mustard
  • 1 tbsp Sriracha
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1 handful fresh cilantro
  • 1/4 cup Cashews
  • 1/2 package coleslaw mix (1/2 of 16 oz package)
  • 1/2 red onion, thinly sliced
Recipe Notes
  1. In a plastic zip top bag, mix the coconut milk, salt, pepper, 21 seasoning salute, and curry powder.
    1. This "21 seasoning salute" is a great mix of herbs and spices from Trader Joes - love this stuff
  2. Add in the chicken breasts and marinate at least 1 hour and up to 24 hours.
  3. Heat up a grill pan, and cook chicken for 15-20 minutes until fully cooked.
  4. Meanwhile, cook soba noodles according to package directions.  Drain under cold water.
  5. Make the dressing:  Mix the rice wine vinegar, coconut aminos (you can use soy sauce or tamari sauce instead), lemon juice, Dijon mustard, sriracha, garlic powder and cumin.
  6. Mix the dressing with the cooled soba noodles and add in coleslaw mix.
  7. Once the chicken is cool enough to handle, slice into small strips, and add into the soba noodle and coleslaw mixture.
  8. Add the cashews, cilantro, and red onion.
    1. totally option, but you can toast them in a hot, dry skillet for a few minutes for an extra nutty fragrance)
  9. Mix and serve at room temp or cold!