Category: Keto-friendly

Sausage, Egg & Cheese Casserole

Sausage, Egg & Cheese Casserole

Hello friends! And almost Happy Shavout! Now, I know the title of this may may sound a little odd, but don’t worry, I’m using meatless meat here, specifically the Beyond Meat, to make this awesomely-easy Sausage Egg & Cheese Casserole, your newest savory dairy kugel for the upcoming holiday!

Spin on a classic breakfast Sandwich

If you’re not into using the parve meat, you can most definitely make this without it, but it definitely amps up the flavor and makes this a hearty side dish, otherwise, you’re just doing well, egg and cheese. Although there is nothing wrong with that combo.

For this year’s Shavuot recipes, I’m aiming for something easy. A throw-in-the-oven and don’t-think-about-it kind of dish. This casserole is just that. I browned the Beyond Beef on the stove, adding some salt, pepper and cumin. breaking it up with a wooden spoon until it was crumbly like sausage. Then I whisked the eggs, cream, garlic, salt and pepper in a bowl. I added the “beef” into a greased pan, topped with cheddar cheese and poured the egg and cream mixture on top. I also added in some pickled jalapenos just for fun. But that’s optional!

Leftover Magic

The great thing about this casserole, or kugel is that it’s great hot, room temp or even cold. It reheats well and you can even freeze leftovers!

What’s even more fun? Reheat this (at 325 for about 10 minutes) for the last days of yomtov, toast up some bagels and cut a few pieces of this casserole into thin slices and you’ve got yourself a “sausage, egg & cheese bagel”.

Chag Sameach! Now, let the dairy fest begin!

Want some more Shavuot recipes? Check out some past posts from Meat Your Vegetables here:

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Sausage, Egg & Cheese Casserole
Prep Time
10 mins
Cook Time
35 mins
 
Course: Brunch, Side Dish
Servings: 12 servings
Author: Rachel Katzman
Ingredients
  • 1 16 oz. Package of Beyond Beef If you have parve "sausages" like the Beyond Meat Sausage, those would be delish here! Just chop 'em up!
  • 8 Large Eggs
  • 1/4 cup Heavy Cream
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 Garlic cloves, minced Or, I "pressed" them through my microplane zester. So much easier than mincing!
  • 1 handful Pickled jalapenos Optional, or add in fresh hot peppers if you have them! You could also add thinly sliced red onion, green pepper, or mushrooms
  • 1 cup Cheddar Cheese, shredded
  • 2 Green onions, thinly sliced For garnish
Instructions

  1. In a medium-sized skillet, brown the beyond beef. Use a wooden spoon to break up the meat into small chunks, like sausage. Add 1/4 salt and 1/4 pepper and cook for about 10 min.

  2. Pre-heat oven to 350F.

  3. While the meat is browning, crack the eggs into a medium/large bowl. Add in the cream, garlic, salt and pepper.

  4. When the meat is done, add it to a greased 9.5 x 9.5" pan.

  5. Sprinkle the cheese over the "sausage" then add in a handful of pickled jalapenos and pour the egg and cream mixture.

  6. Make sure the cream mixture is incorporated into all nooks and crannies of the casserole. You might need to use your hands to make sure all spots are covered, but it doesn't have to be perfect.

  7. Bake for 35 minutes.

  8. Let the casserole cool, then cut into squares and garnish with sliced green onions. Enjoy!

Cabbage Pancakes (for Passover!)

Cabbage Pancakes

Lately, I’ve been a little preoccupied, with the move just a few weeks ago and setting up our new condo. Things are definitely in good shape here, but since Passover is HERE, I had to bring you all at least 1 new recipe – and this one came out of sheer necessity to clean our our fridge. I had a bag of coleslaw mix that I didn’t know what to do with. Sure, I could make the standard mayo or vinegar-based coleslaw, but I was bored of that. I needed something new and exciting. And then, BOOM. My Pizza Latke recipe uses sauerkraut as the base (because cabbage gets crunchy when you fry it)! So off I went, transforming the humble bag of coleslaw mix into crunchy, savory cabbage pancakes. The perfect pre-seder (or anytime) snack for Passover!

These savory pancakes are my spin on Japanese street food called okonomiyaki – made with flour, eggs, cabbage and a protein. This recipe is great for using up leftovers in your fridge. Although I didn’t use protein in my version, go ahead and add some canned tuna or salmon, ground beef or maybe cubed salami! It’s a perfect base for a savory pancake.

If you’re not planning on making this for Passover, feel free to garnish with sesame seeds (unless you eat Kitniyot) or add in coconut aminos or soy sauce. And play around with the spice level too! Maybe you have some gochujang in your fridge (okay, well that’s Korean, but hey, I did say this was my spin), or pickled jalapenos. You can even add in shredded cheese (similar to my pizza latkes) with an Asian twist.

There ya have it.

Even though I’m still trying to figure out where I put most of my kitchen stuff, I managed to give ya’ll a new recipe.

Happy Passover – Chag Kasher V’Sameach!

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Cabbage Pancakes
Prep Time
20 mins
Cook Time
20 mins
 
Course: Appetizer
Cuisine: Asian
Author: Rachel Katzman
Ingredients
  • 1 Eggs
  • 1/4 cup Water
  • 1 bag Coleslaw mix I mean, you CAN shred your own cabbage and carrot, but why not go for a shortcut and make your life easier?
  • 1 tbsp. Avocado oil
  • 1 1/2 tbsp. Kosher-for-Passover soy sauce or Teriyaki sauce
  • 1 cup Almond Flour
  • 2 tbsp. Olive or Avocado oil, for frying
  • 1 tbsp. Gochujang (Korean hot pepper paste) Optional
Toppings
  • 1/4 cup Mayo
  • 2 tbsp. Sriracha
  • 2 Green onions, sliced I didn't have any when I made this, so I topped mine with a drizzle of sriracha (I skipped the mayo), dried parsley and chives!
Instructions

  1. Mix all ingredients (except the extra 2 tbsp. of oil) in a large bowl and mix well until all ingredients are combined

  2. Heat the oven in a large skillet or cast iron pan

  3. Once the oil is hot, add a spoonful of the pancake batter, making a 4-6" circle and about 1/2 in thick

  4. If you have a lid handy, this is the time to use it - it will help cook the cabbage instead of just crisping up the outside of the pancake. Cook for about 3-4 minutes until golden brown then flip and cook on the other side

  5. Add the cooked pancakes to a plate and cover (to keep warm) with foil until ready to eat.

  6. Garnish the pancakes with mayo, sriracha mayo, sliced green onions, sesame seeds (kitniyot), or any other dried or fresh herbs you might have lying around!

Fried Halloumi Cheese Bites with Kansas City-style BBQ sauce

It’s been some time since I posted a recipe here on MYV and for good reason. Ellie and I closed on a condo a few weeks ago and we’re getting ready to move (don’t worry, just 2 blocks away). So needless to say, I’ve been a little preoccupied. BUT, since the Super Bowl is THIS SUNDAY, and my beloved Kansas City Chiefs are in it, yet AGAIN! So how could I not give ya’ll a recipe to kick off the big game. Ha, see what I did there? 🙂 And since KC is playing in the Super Bowl, I thought, why not make something with a KC-style BBQ sauce? So, I created a super-easy recipe for Fried Halloumi Cheese Bites with Kansas City-style BBQ sauce (sugar-free, by the way).

Crunchy Fried Goodness

Okay, so you most likely aren’t going to a big Super Bowl party this year or maybe you’ll just be watching it alone in your house, but that doesn’t mean you can’t make great party food. This recipe really does come together super quick. While you’re frying up the Haloumi cheese, you can make the BBQ sauce. Halloumi (or sometimes spelled “Haloumi”) is a semi-hard cheese made from a mixture of sheep’s milk and goat’s milk and sometimes cow milk is added in to. It has a really high melting point so it’s perfect for grilling or frying. Making these fried Halloumi bites would be a great “crouton” addition to your salad! If you can’t find Haloumi, try and look for Paneer, a cheese mainly used in Indian cuisine. I’ve found Paneer at both Costco and Restaurant Depot.  All you do is sprinkle the cubed Halloumi in some flour (I used coconut flour and some salt and pepper) and fry away. I just did a shallow pan fry but these will definitely be crispier if you deep fry or use your air fryer, if you have one.

KC style

Alright, don’t hate on me, but my BBQ sauce may not be the most super KC style ever, so I did tweak it a bit. But it’s okay to play with your food, right? Kansas City BBQ sauce is the perfect balance of both sweet and tangy flavors. Typically made with molasses and bright acidic flavors from tomato and vinegar, it also has the right balance of sweet and heat. It’s that classic, ketchup-based BBQ sauce that will be the perfect dipping sauce for these fried bites of goodness. I also made this recipe low carb and with only stevia instead of ketchup or adding additional sugar. But go ahead and use ketchup if you prefer it!

Be sure to check out Daniel’s Super Bowl recipe for Chicken Wings with a three different Sauces.

Want even MORE recipes to serve for the big game? Check out some of our favs!

“Bacon” Ranch Crack Dip

Grandma Janie’s Hot Mushroom Dip

Nacho Jalapeno Cheese Crisps

Tater Tot Nachos

Cheddar-stuffed Jalapeno Hush Puppies

Almond Butter Snickerdoodles

Happy Snacking and Super Bowl watching! Go CHIEFS!

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Fried Halloumi bites with Kansas City-style BBQ sauce
Course: Appetizer
Author: Rachel Katzman
Ingredients
Kansas City-style BBQ sauce (sugar-free)
  • 8 oz. Tomato Sauce (or Ketchup) Not pasta sauce, but just the canned tomato sauce, or the ones in the boxes
  • 2 tbsp. Apple Cider Vinegar
  • 1 tbsp. Worchestershire Sauce, or Coconut Aminos
  • 1 tsp. Liquid Smoke You can add another teaspoon if you like it more smoky, but start with 1 tsp to taste
  • 1 tbsp. Liquid Stevia Add more if you like it sweeter, but start with 1 tbsp. to taste
  • 1 tsp. Sea Salt
  • 1/2 tsp. Cayenne Pepper
  • 1/2 tsp. Chili Pepper
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Black Pepper
Fried Halloumi Bites
  • 9 oz. Halloumi cheese Doesn't have to be exact weight here
  • 2 tbsp. All-purpose Flour, or Coconut Flour
  • Vegetable Oil, or Avocado Oil, for frying I did a shallow pan fry so I just added a little bit to start and fried the Halloumi, just start with a few drizzles and add more if you need
Instructions

  1. Cut the cheese into cubes - whatever size you like!

  2. Spread the flour, salt and pepper on to a plate and roll the Halloumi on all sides, while it's wet

  3. Heat up the oil on medium heat, with a few tablespoons at a time and add more if you need. Add the cheese cubes and fry on all sides until crispy and golden (about 2-3 minutes). You're looking for the color of French Fries! But be careful they don't get too dark or burnt, but hey, unless you like burnt cheese

  4. Using tongs, or a slotted spoon (if deep frying), carefully lift the cheese cubes and let it cool slightly on a cooling rack with a paper towel underneath to catch any drippings

Make the BBQ sauce

  1. Add all ingredients in a saucepan and whisk until all ingredients are mixed

  2. Simmer on medium-low for about 5 minutes and let cool. Serve with Fried Halloumi bites!

Chocolate Pumpkin Brownies

Chocolate Pumpkin Brownies
The leaves have turned a bright orange color and have covered the streets (and mostly on top of my car) . So obviously we know it’s been PUMPKIN season for a while! The PSL (pumpkin spice latte) trend starts probably just after Labor Day, but since Thanksgiving is next week (seriously, right?), a pumpkin recipe just feels oh so appropriate. So, without further ado, let’s dive into these Chocolate Pumpkin Brownies!
I know, I always say my recipes are “easy”, but I can promise you, that THIS recipe is really just that. It’s only a handful of ingredients. No eggs, no flours. 100% vegan and totally delicious. It’s thick, rich and decadent, yet somehow these brownies don’t feel too heavy. The almond butter give these  treats a smooth, almost buttery (well, thank you almond butter) texture and the pumpkin puree acts like a binder, so no eggs were harmed in the making of this dessert.

Almond BUTTER?!?

Okay, but first, I have to share this funny story in regards to these brownies.
I made these on a whim last Sukkot and brought them to my parents house to share with my family. Remember those days, when we all spent holidays together? Oh, how pre-COVID seems like a lifetime ago. I took these out of the fridge and ate a few bites. Yes, be sure to keep them cold since there’s no preservatives, but they freeze well.
My sister Melissa saw me sneaking a few bites of this chocolatey goodness and immediately came right over and asked what was in them, because obviously she wanted to take a bite. Quality control, right? 🙂 I told her, “Pumpkin puree, cocoa powder, almond butter…” And well, she looked at me like I was speaking a foreign language. “Almond BUTTER,” she asked quizzically. “Yea, you know, almond butter.”
And after about a 15-20 second pause and a funny slow-motion stare-off, her brain clicked and she said “oh, oh my gosh, almond butter. DUH.” It’s almost as if her brain wasn’t computing the two words “almond” and “butter” and was probably imagining a stick of butter and a bag of almonds. In her defense, yes that does seem like an odd combo. Oh but what a world we live in – with “butters” and “milks” made out of every nut and seed imaginable!

A spin on tradition

All kidding aside (love you Minty), this recipe is beyond easy, and yet it’s so versatile. I like the addition of the chocolate chips since it gives it a bit of texture throughout, and the sprinkle of sea salt just brings out all of the rich chocolatey flavors.
This is a great dessert for a Shabbat table, or even for your Thanksgiving meal. If you want to go the traditional way and still make pumpkin pie, hey, who am I to mess with tradition? I’m just a big fan of whipping up a crowd-pleasing dessert in under 45 min, start to finish. But you know me, I just love to put spins on traditional food – my way!
A quick tip for making these brownies: since the cocoa powder has a tendency to just fly everywhere, you can add all the ingredients into a blender or food processor, instead of hand-mixing. It’ll also give your brownies a smooth texture, if you prefer that. But make sure to add in the chocolate chips after you blend the batter.
Hope ya’ll are staying healthy and safe! And even if you’re Thanksgiving plans are just set for a table for 2 (like they will be at my house), that means we can keep these brownies all to ourselves, HA!
Happy holidays!
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Chocolate Pumpkin Brownies
Prep Time
10 mins
Cook Time
35 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 2 15 oz. Cans of Pumpkin Puree NOT pumpkin pie filling
  • 1 1/2 cups Cocoa Powder
  • 1 1/2 cups Unsweetened Almond Butter Cashew Butter would be good in this too. I like almond butter for this because it's a mild flavor and pairs well with pumpkin and chocolate
  • 1 cup Sugar, or sugar substitute I prefer Swerve sugar substitute brand, or the Monkfruit from Thrive Market
  • 1 tsp. Vanilla Extract
  • 1/4 tsp Sea Salt Optional, but will help bring out all of the flavors, plus it looks pretty 🙂
  • 1 cup Chocolate chips Optional, for extra chocolatey goodness
Instructions

  1. Pre heat oven to 350°F and line an 8x8 inch pan with parchment paper

  2. In a large mixing bowl, combine pumpkin puree, cocoa powder, almond butter, vanilla extract, and sugar. Using a hand mixer, mix all ingredients together until smooth and fully combined

  3. Fold the chocolate chips into the batter

  4. Transfer the batter to prepared pan and sprinkle sea salt on top, if using

  5. Bake until a toothpick inserted in the center comes out clean, about 35 min

  6. Let cool, slice into squares and serve, maybe with some vanilla ice cream!

Don’t forget to check out some of our other gluten free dessert recipes:

Sea Salt Caramel Crème Brulee

Cocoa Nib Biscotti

Dairy-Free Maple Cinnamon Custard

Lemon Bars

Vegetarian Tom Kha Gai (Thai Coconut Soup)

Since Sukkot is just around the corner (yup, starts this Friday night), Daniel and I thought “why not a soup challenge”?

Well, you may not have asked, but we answered! I present to you, Vegetarian Tom Kha Gai (Thai Coconut Soup). This soup is total comfort in a bowl – warming aromatics, earthy, umami flavors and a perfect blend of spice and brightness of acidity. To be honest, any kind of hot soup is perfect for a chilly night in the Sukkah, but this one will warm your whole body with the bold spices.

Currently craving…

Maybe it’s because Daniel made his Thai basil chicken tacos recipe a few weeks ago but lately I’ve just been craving Thai food.  The kind of spice that isn’t too overpowering but you feel that heat develop with each bite. That’s what I’ve been wanting lately!

I had all of these ingredients at home already, so if you’re like me, you may only need to get a few extras. I stock up on coconut milk and coconut cream (mostly from Trader Joe’s) to use as a parve “cream” for soups, or desserts! And the fresh lime just takes it over the top with the perfect acidity punch. If you’re wondering where to find Thai red curry paste, I snagged some at The Spice House in Evanston. Note – be sure to check their Milwaukee catalog if you’d like to confirm what’s kosher.

And since it was tricky for me to find kosher Thai red curry paste, I made my own! It’s super easy to make with ingredients you probably already have. And for the fish sauce? I got the Red Boat certified kosher (OK) on Amazon, but if you don’t have it, you can substitute soy sauce, coconut aminos or Worcestershire sauce. if you use Worcestershire sauce, you’ll still get a good “funk” that’s needed, but not as much from soy sauce or coconut aminos, but it’ll still give a nice umami flavor. Feel free to top your soup with a drizzle of fish sauce along with sliced green onions, cilantro and squeeze of lime.

My twist on tradition (as usual)

This soup is traditionally made with chicken but I decided to omit it and make it parve. The mushrooms really give a nice meaty flavor and you don’t miss the meat at all, especially with SO much flavor! But if you prefer to make this a fleishig soup, use chicken broth and add in some chicken breasts when you add in the stock and coconut milk. You can also top this soup with more sliced chilies, if you want more of a PUNCH. Of course, if you DO use chicken for this recipe, make sure to substitute the fish sauce for soy sauce or coconut aminos, or if you can find fish-free Worcestershire sauce, by all means, do it!

Another part of the traditional recipe includes galangal (Thai ginger, but I used regular ginger) and Kefir lime leaves. You can get some dried online or you can find it in specialty stores, but using regular limes for this recipe is totally acceptable – that’s that’s what I did. 🙂

When I made the soup to take photos, I basically inhaled 2 bowls of it. And no, I’m not ashamed of that!  It was incredibly satisfying and the perfect amount of heat. Shockingly, my husband Elliott actually tried it! Knowing that he hates mushrooms (or maybe he wasn’t sure what was in it), he didn’t hate it! That’s a win in my book – always.

Oh, and don’t judge my very obvious old and faded cutting board. I guess it’s time for a new one? ¯\_(ツ)_/¯

Chag Sameach everyone! May your Sukkot holiday be filled with good food and good company (for those who ARE having company over).

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Vegetarian Tom Kha Gai (Thai Coconut Soup)
Prep Time
15 mins
Cook Time
35 mins
 
Course: Soup
Cuisine: Thai
Author: Rachel Katzman
Ingredients
Thai Red Curry Paste
  • 1 tbsp. Red Curry Powder
  • 1 tbsp. Fish Sauce Or substitute soy sauce
  • 1 tbsp. Neutral Oil, like avocado oil
  • Squeeze of half a lime
Soup
  • 1 tbsp. Coconut oil
  • 1/2 large onion, diced Or 1 small-medium onion, diced
  • 2 Garlic cloves, peeled and diced
  • 1/2 Jalapeno, seeded (if you want less heat) and minced Or use a 3-4 Thai chilies, minced
  • 1 Inch piece of ginger, peeled and diced
  • 1 Lemongrass stalk Remove the tough outer stalks and cut off the root. Then pound it with a meat mallet or with the side of a knife and cut into 2-inch long pieces, this helps release the natural oils! If you can't find lemongrass, you can substitute lemon zest!
  • Red Thai Curry Paste See recipe above
  • 4 cups Vegetable stock Or use chicken stock if you're making this soup Fleishigs and not parve.
  • 4 cups Canned full-fat coconut milk About 2 cans' worth
  • 8 oz. mushroom caps Use any type you want, I happened to have a "fancy mix" on hand - baby bella and shiitake
  • 2-3 tbsp. Fresh lime juice
  • 2-3 Green onions, sliced thin on a diagonal Ya know, because they look pretty
  • 1 handful Fresh cilantro, roughly chopped
  • 1/2 Lime, for garnish and squeezing on top of your soup If you're like me and LOVE acidity, add more!
Instructions

  1. In a medium pot, heat the coconut oil over medium heat. I ended up using my Instant Pot since I can sauté right in the container and then switch to soup mode

  2. Add the onion, garlic, Thai chilies (or jalapeno, if using), ginger, lemongrass, mushrooms and red curry paste

  3. Stir for about 5 minutes or until onions and mushrooms are softened

  4. Add the vegetable broth and coconut milk and bring to a boil

  5. Reduce heat and simmer uncovered for 30 minutes. Or, if you're cooking in your Instant Pot, press "soup" mode and cook for 30 minutes

  6. Once soup is ready, ladle into bowls and top with sliced green onion, fresh chopped cilantro and a big squeeze of fresh lime! Feel free to add a drizzle of fish sauce too, for an extra "funk"!

Leek Pancakes with Spicy Honey Dipping Sauce

Who can believe that Rosh Hashanah is just 1 week away??!! This year could not have gone any faster, which I guess is a good thing, right? Oy vey.

My husband and I have a yearly tradition to go to the Peikes’ for first night of yom tov. And if you caught his Braised Short Ribs post, you’ll notice that this year is an Asian-themed menu! Sort of a “Chinese New Year”-style. For Rosh Hashanah, the Jewish New Year. Ah, see what we did there? 🙂  Okay, well technically, the Chinese New Year is in Feb 2021, the year of the Ox, but who knows, maybe Daniel will use that as inspo and make a braised oxtail recipe? #challenge

And so, it’s my turn now to present you with my easy-peasy Leek Pancakes with Spicy Honey Dipping Sauce!

Symbolic Foods

Scallion Pancakes are the more traditional version of this dish, but in honor of the Jewish New Year, leeks carry major symbolism. Why are they symbolic on our Rosh Hashanah seder table you ask? Well, the ancient Aramaic word for leeks is “karsi” sounds like the word “yikarsu” which means to “destroy” or “cut”. It’s pretty simple – in the prayer we say right after eating leeks, we ask G-D for protection against our enemies, that they should be “cut off” in the upcoming year. Pretty deep stuff for a humble allium.

But by all means, you can make this dish on Rosh Hashanah, or all year round, either with leeks or scallions. I mean, they’re basically cousins, so why not?

Scallion Pancakes, also known as “Cong You Bing“, is a staple in Chinese cuisine, more so in the appetizer category. Specifically, a savory, unleavened flatbread or pancake with sliced scallions/green onions (or in our case, sliced leeks) and sesame oil folded in. Traditionally, it’s made using a dough instead of a batter and pan-fried to give the pancake crispy edges and a soft chewy bite.

A twist on a classic

Well, I’m going outside of tradition just a tad with my own spin on this Leek Pancake to make it as easy-as-possible. How did I do that? Well, we’re making pancakes after all, so I went with a batter instead of a dough. And hey, it’s okay to experiment with these recipes! I’m a big believer in playing with your food and coming up with interesting alternatives. So I say go for it!

I also went gluten-free and low carb with this too, but feel free to use all-purpose flour instead, you might just end up with a crispier pancake than mine, but it’s still tasty. I was really going for a super-simple recipe for these pancakes – no intimidating dough to make here.

And finally, don’t forget the spicy dipping sauce – with HONEY, perfect for Rosh Hashanah, for instilling a sweet new year. The sauce brings the sweet, tangy and spicy component to compliment the pancake.

From us here at Meat Your Vegetables, wishing you a Kesiva V’chasima Tova – here’s to a sweet, happy, healthy and SAFE New Year, 5781!!

 

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Leek Pancakes with Spicy Honey Dipping Sauce
Prep Time
15 mins
Cook Time
40 mins
 
Course: Appetizer
Cuisine: Chinese
Servings: 6 medium-sized pancakes
Author: Rachel Katzman
Ingredients
Scallion Pancakes
  • 1 Egg
  • 1 tsp. Salt
  • 1 tsp. Sugar, or sugar substitute
  • 1 Leek, thoroughly cleaned and sliced into half-moon shape, or you use scallions/green onions Leeks are very sandy and dirty, so my trick is to cut off the dark green leafy end and cut off the root, then slice down the middle and into half-moon shapes. Fill a large bowl with water and soak the leeks for a few minutes. Using your hands to try and remove the grit. Then scoop the cleaned leeks into a colander to drain.
  • 1 1/2 cups water
  • 1 1/2 cups Almond Flour
  • 1 tbsp. Sesame oil
Spicy Honey Dipping Sauce
  • 3 tbsp. Unseasoned rice wine vinegar
  • 2 tbsp. Coconut Aminos Or use soy sauce or Tamari
  • 1 tsp. Sambal Oelek Asian chili sauce
  • 1/4 tsp. Crushed red pepper flakes Optional, in case you want more of a punch of heat
  • 1 tbsp. Honey You can use raw honey if you like, just make sure you dissolve it thoroughly into the sauce
Instructions

  1. To make the pancakes, in a bowl, whisk the egg, salt, sugar, leeks (or scallions) and almond flour

  2. Slowly add in water in 3 batches and keep whisking the batter, the add sesame oil

  3. Let the batter rest for 5-10 min until thick

  4. While the batter is resting, make the spicy honey dipping sauce

  5. Whisk vinegar, coconut aminos, sambal, honey and red pepper flakes in a small bowl. Taste and adjust flavors if needed

  6. Heat a non-stick saute pan over medium heat and drizzle a teaspoon of oil (I like to use avocado oil because it has a high heat point and is neutral-tasting, but you can use sesame oil too)

  7. Add 1/4 cup of the batter to the pan so you get a evenly round pancake shape

  8. Cook until you see bubbles forming on the edge, about 3 minutes per side

  9. Flip carefully with a spatula and cook on the other side for another 2-3 minutes until golden brown, but not burnt

  10. Repeat with the rest of the batter

  11. Once the pancakes are cooled, cut half and then into wedges, or cut into whatever shape you like to dip into that spicy dipping sauce!

  12. Serve the pancakes with the sauce and garnish with more sliced leeks or scallions and sesame seeds

 

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!

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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!

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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!

Breakfast Cereal Muffins

Kitchen MacGuyver

If you’re like me, then you might be getting a little bored with the food you have at home during this quarantine. Of course, I’m trying to be strategic in what I absolutely NEED to go out and get, but lately, it’s even more important to get creative with what you already have in the fridge. I call it “Kitchen MacGuyvering”! It reminds me of that scene from Friends when Chandler asks Monica, regarding what food Joey has in his fridge, “you’re a chef. What can you make with baking soda and beer?” 🙂 Well, after channeling my inner Monica, doing some research and taking inventory of my pantry, I decided on these Breakfast Cereal Muffins!

Cereal Fanatic

Now you might be wondering what type of cereal would work best in this recipe. And my response would be – ANYTHING! My husband happens to love cereal, and we’re talking any and all varieties of sugary cereal. Sorry Ellie – but hey, I still love you, even if you eat Fruity Pebbles every morning.

So, while yes, I could have used up some of his breakfast treat for these, I prefer to use this awesome, low-carb keto-friendly cereal. I found the company Magic Spoon a few months ago. Not only do they make super delicious childhood-like favorite cereals that are low-carb, and high protein, BUT they are KOSHER! It was truly “magical” for me. 🙂

Full disclosure here on these muffins. Since they’re made out of flaxseed meal, these have a bit of a “spongy” texture to them. I think they turned out great, but my husband who is not as much of a fan of the texture of some gluten-free foods, was not super into them. To me, they’re light, airy (and m-word – you know what I mean) and don’t give you that heavy feeling you’d normally get after eating a muffin of any size. Either way, I’m a fan.

Hope you all are staying healthy and safe – and why not use this time to get your creative juices flowing with your cooking or baking, am I right?

Well, regardless, happy food experimenting!

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Breakfast Cereal Muffins
Prep Time
10 mins
Cook Time
20 mins
 
Course: Breakfast
Author: Rachel Katzman
Ingredients
  • 2 tbsp Ground Flaxseed
  • 1 1/2 cups Breakfast Cereal Use any kind you like or whatever's leftover!
  • 4 Large eggs
  • 1 tsp Baking powder
  • 2 tbsp Almond milk
  • 1 tsp Vanilla Extract
  • 2 tbsp Sugar, or sugar substitute
  • 4 tbsp Coconut oil, melted You can also use butter or a light-tasting oil like avocado oil!
  • 1/4 tsp Cinnamon
  • 4 tbsp Coffee Totally optional but I added in some leftover cold brew for a little hint of coffee flavor - the perfect breakfast bite!
Instructions

  1. Pre-heat oven to 350F and line a muffin tin with cupcake liners

  2. In a bowl, mix together the coconut oil and cereal - then add in the rest of the ingredients

  3. Let the batter sit for a few minutes

  4. Pour the batter in the muffin trays and bake for 18-20 min, watching carefully so the tops of the muffins don't get too dark

  5. Let the muffins cool on a wire rack and enjoy!

  6. If you want to make a glaze, I mixed 1/2 cup of powdered sugar (or powdered Swerve) with 3 tbsp lemon juice (for a burst of tartness) or almond milk. This will leave you with leftovers which you can keep in the fridge and use to top homemade pancakes, waffles or brownies!

“Bacon” Ranch Crack Dip

Superbowl Snacking

I know what you’re thinking. Bacon and Crack? Did Rachel fall off the deep end? Not so fast, ya’ll! Since the Superbowl is this Sunday, it seemed only fitting to make a party dip that was so addicting, it was like crack!  Seriously, look up “crack dip“, it’s a thing!

So let’s dive head-first into this (meatless) Bacon Ranch Crack Dip. Obviously we’re not talking about real bacon here. The “bacon” comes from the salty, earthy, umami flavors of… MUSHROOMS! It’s a great way to sneak some veggies into a dish for your kids (or in my case, my husband, who isn’t a big veggie eater, but sadly, he despises these delicious fungi – shhh, don’t tell him there are mushrooms in this dip)!

Easy as…mushroom bacon

This recipe is so easy to whip up for your Superbowl party or any time of year. Yes it’s a lot of fat (and very Keto-friendly), but it’s a fun spin on a typical onion dip. And maybe you get a little tired of guacamole at every party, so this is a great alternative to introduce to your party guests.

Of course if you’re not into mushrooms, you can omit them. You won’t get as much of that umami flavor bomb, but you could always add in some fake bacon bits instead. And for the record, the mushroom bacon came out insanely delicious – crispy, smoky (the shiitakes are known for their smoky flavor), and a little salty – the PERFECT addition to this creamy, cheesy dip!

I like how versatile this dip is (well, aren’t all of my recipes pretty versatile?). You can add in some caramelized onions, to add a hint of sweetness to balance out the earthy mushroom flavors. But how can you go wrong when you mix cream cheese, sour cream, cheddar cheese and ranch dressing? I mean, now you can understand the meaning behind “crack” dip, right?

True, the traditional recipes call for real bacon but I put my own twist on it! Adding the meatless mushroom “bacon”, and some freshly squeezed lemon juice for a bright pop of acidity to round out all the flavors. And for this recipe, I used Walden Farm’s Bacon Ranch Dressing. Most of the time I have my own homemade salad dressings in the fridge, but I wanted an extra kick of that salty bacon flavor so I went with it for this go-around. But if you want to add in some homemade ranch – go for it!

So whoever you’re rooting for (Go CHIEFS!!!!) and wherever you’ll be during the Superbowl this year (or not even watching it because you’ll forget about it, or just don’t care, ha), go ahead and whip up a batch of this super creamy, salty, sweet and undeniably addicting Bacon Ranch Crack Dip!

And after you made it, feel free to comment below with your thoughts! What did you add to make it more fun? Maybe a squeeze of sriracha or hot sauce? We’d love to know how you liked it!

Enjoy – and Happy Superbowl Snacking!

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Meatless "Bacon" Ranch Crack Dip
Prep Time
10 mins
Cook Time
15 mins
 
Course: Appetizer
Cuisine: American
Servings: 15 servings (1/4 cup per serving)
Author: Rachel Katzman
Ingredients
  • 1/2 cup Shiitake Mushrooms Caps only - use the stems for making veggie stock! Also, shiitakes specifically have kind of a smoky flavor compared to other types of mushrooms, so they work best in this recipe
  • 2 tbsp Olive oil
  • 1/4 tsp Sea Salt
  • 1/4 tsp Bacon Seasoning, optional I love the brand, Flavor God, the "bacon lover's seasoning" - their spices mixes are awesome, AND Kosher!
  • 8 oz Cream Cheese 8 oz = 1 cup
  • 3/4 cup Ranch Dressing I used the Bacon Ranch dressing from Walden Farms, but use whatever you like - store bought, or homemade!
  • 1/3 cup Sour Cream
  • 1 cup Cheddar Cheese
  • 1/3 cup Green Onions, chopped
  • 1/8 tsp Cayenne Pepper
  • 1/2 Lemon, halved and juiced
Instructions

  1. Make the mushroom bacon: Pre-heat the oven to 375F and line with parchment paper

  2. Remove the mushroom stems and slice the mushroom caps into thin slices

  3. Add the sliced mushrooms to the baking sheet, and drizzle the olive oil, salt and bacon seasoning (if using). Make sure the mushrooms are coated evenly, then arrange in a single layer, making sure they don't overlap

  4. Bake at 375F for 20 minutes, then flip each slice over. Return to the oven for 7 more minutes, until the mushroom caps are browned, but not burnt. They'll get crispy around the edges but even if the centers are soft, don't worry, they'll crisp up as they cool

  5. Cool the mushroom bacon for at least 15 minutes. Remove any excess oil with a towel and chop into small pieces, to use for the dip later

  6. And now, make the dip! Pre-heat the oven again but this time at 350F



  7. Heat the cream cheese slowly in the microwave until it's warmed (NOT hot) and stirs easily. I popped it in the microwave for 30 seconds, stirred, the 30 more seconds until warm and melty

  8. Pour the ranch dressing into the cream cheese, and mix until smooth, then add in the sour cream. Once mixed thoroughly, add in the cheddar, mushroom bacon, cayenne pepper, and lemon juice (but NOT the green onions)

  9. Add the dip into a 1/2 quart baking dish (or similar size) and bake for about 15-20 minutes or until hot and bubbly

  10. Garnish with the green onions and serve hot or warm with cut up veggies, tortilla chips or low carb chips or crackers!

Dairy-free Maple Cinnamon Custard

I have to give credit where it’s due, so I found this original recipe in “Easy Dairy-Free Ketogenic Recipes” by Maria Emmerich – it was so easy to follow, I just tweaked it a tiny bit to make it my own.  I adjusted the flavors a bit and the cooking time and temp and I’m happy with how these turn out.  And I love that you can adjust the flavors as you like!  You could add in lemon zest and juice for a lemon custard topped with a fresh lemon slice for a pretty presentation, or add in some fresh blueberries Dairy-free maple cinnamon custardor raspberries for a fresh springtime berry custard.  YASSS!

So thank you Maria for the original recipe, I’m obsessed!  SO obsessed in fact that I made a batch last Shabbos as a “last minute” dessert (I mean, it’s just my husband and me, who exactly am I trying to impress here?).

Needless to say, if you’re a big dairy or cheesecake fanatic, Shavuot is always the holiday for you! And being a pescetarian, it’s nice to opt out of a heavy meat meal.  But when you want a break from too much dairy, and want to opt for something a big lighter – and something that won’t spike your blood sugar, check out these custards!  And I just love the presentation with the ramekins (you can always pick some up at the Dollar Store I’m sure, or you may be able to find disposable foil ramekins too).

Wishing you all a Chag Sameach!

xoxo

Rachel

PS – how adorable is this vintage-style bird serving tray? I got it years ago at Macy’s and I love it so much!! It’s such a cute presentation for a Shavuos meal!

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dairy-free maple cinnamon custard
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 


Servings: 4 servings
Author: Rachel Katzman
Ingredients
  • 4 eggs
  • 2 cups dairy-free milk, such as almond milk I like the brand Califia Farms
  • 1/2 cup Swerve granulated style you can use regular sugar if you prefer
  • 1 tbsp maple extract I like the brand Fronteir - you can find it at Whole Foods or on Amazon
  • 1/4 tsp cinnamon
  • 1/2 tsp sea salt
  • 2 tbsp (plus more) Swerve, confectioners style
Instructions

  1. Pre-heat oven to 350F.  Spray 4 ramekins with coconut oil spray or coat the ramekins with a little bit of coconut oil using your hands (just so it doesn't stick as much) and place on a baking sheet.

  2. Add all ingredients except the Swerve powdered sugar to a blender and blend for 10-15 seconds until fully mixed.

  3. Pour in the custard into each ramekin and carefully place in the oven.

  4. Bake for 20 minutes or until the center is no longer jiggly in the middle.

  5. Wait until cool enough to handle (about 20 minutes) and dust with the powdered Swerve. 

  6. Serve, warm or cool.  And try it topped with whipped cream or whipped coconut cream!

Don’t forget to check out Daniel’s Shavuot recipe: Cream of Potato Zucchini Soup