Category: Vegan

Chayote Squash Slaw

We’re just 2 weeks away from our Jamaican Pop-Up Event at Ezras Israel Congregation in Chicago! If you haven’t registered yet, here is the link!

Since Daniel and I are cooking delicious Jamaican Caribbean food at this upcoming event, here’s a sneak peek at one of the menu items – Chayote Squash Slaw.

What is Chayote Squash?

Chayote Squash is very popular in Jamaican cuisine (a.k.a. “Cho Cho”), found all other Latin America, but originating in Mexico. The fruit is a member of the gourd family and it looks like a large pear, with a more wrinkly bottom. There are so many great health benefits to chayote squash too. It’s high in antioxidants, vitamin C, folic acid, and vitamin K and B6. It can also help improve blood sugar and studies have found that the chayote can help lower cholesterol levels too.

Chayote squash is a great addition to this slaw because the skin is so thin that you don’t need to peel it and it can be eaten raw. I just sliced it like a pear, removing the inner seed(s) and slicing it thin. Of course, if you want to cook it (not for this slaw) you can treat it just like a summer squash – roasted or grilled would be delicious. It tastes similar to jicama, or even as tart as a green apple. Can’t find chayote squash for this recipe? Substitute it for zucchini!

Spicy, Tangy, Sweet, Crunchy & Herbaceous

I love a good dish that brings together lots of flavor combinations and this slaw certainly hits the mark. The dressing is so simple. Mustard (I used yellow), honey (or for a shortcut, use honey mustard), lime zest and juice, salt, dried thyme. I never knew until my research that thyme is a popular herb in Jamaican cuisine! The slaw combines all of these flavor bombs, The jalapenos bring the heat and spice, mustard for tang, sweet from the bit of honey, tart from the lime, veggies from crunch and thyme and cilantro bring herby flavors!

Can’t wait to devour this slaw, either on its own or piled into a sandwich – YUM!

Hope to see you all soon at our pop-up event!

Like this recipe? Be sure to rate it 5 stars!

 

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Chayote Squash Slaw
Servings: 8 servings
Author: Rachel Katzman
Ingredients
Slaw
  • 1 8 oz. bag Shredded Red Cabbage Feel free to use a coleslaw mix or green cabbage
  • 1/2 cup Shredded Carrots
  • 1 Chayote Squash, seeds removed, sliced thin
  • 1 cup Cilantro, chopped Don't throw away the cilantro stems! That's where all the flavor is, so chop them up and add them to the slaw too.
  • 1-2 Jalapenos or other hot peppers I used a mix of home-grown small jalapenos and banana peppers (which are more mild) for color
Dressing
  • 3 tbsp. Mustard (I used yellow mustard for an extra tang, but really, any kind would be delish) Or just use honey mustard instead
  • 1 1/2 tbsp. Honey Omit if using honey mustard
  • 2 Limes, zest & juice
  • 1/4 tsp. Salt
  • 1/2 tsp. Dried Thyme
Instructions

  1. Mix all of the slaw ingredients in a large bowl or serving dish

  2. In a bowl or mason jar, add the mustard, honey, zest and juice of both limes, salt and dried thyme. Shake or mix well and pour over slaw

  3. Mix well and serve immediately. The salt will draw out moisture from the veggies so it's best served same-day, however, leftovers are still good in the fridge for about 1-2 days

Vegan Nacho “Cheese” Dip

I can confidently say this is one of the most talked about recipes I’ve ever made. My Vegan Nacho Cheese Dip is most definitely a crowd-pleaser but yet this humble dip has so many stories surrounding it. Let’s get into it!

Crowd-pleasing surprise

First off, I have to give my other blog (riskyveggie.com) some props because I posted a version of this recipe a few years back, since it was such a huge hit. I’ve made it for Super bowl parties in the past and it’s always fun to see the look on everyone’s faces when they see a “cheese”-looking dip on the same table as the chicken wings. Hmm…doesn’t look so kosher to me. But when I told them it’s vegan? Not to toot my own horn, but pure amazement on everyone’s faces.

The second time I made this dip for a crowd was last year’s Super bowl party. It was right before Ellie and I moved into our new condo and somehow I mustered up enough energy to whip up a batch of this dip. It’s THAT easy, that it didn’t feel like a chore. We went to a friend’s house to watch the game and their teenage son could not get enough of this. So much so that every time I see their family, there’s a good chance that one of them will ask me when I’m making it next. Well, Gottesman fam, this is for you.

Performance Recipe?

In October 2021, my little sister got married. It was an unbelievably magical weekend. Sunday night (the night before the wedding), there was a dinner and an activity called “Share” – basically like a talent show! There were lots of fun performances – jokes, songs, dances, funny stories and lots of laughs. I hadn’t planned on performing anything for share but about 20 minutes before the program started, a friend said “why don’t you share a recipe?” I looked at her quizzically, “um, how exactly would I do that? I’ve never “performed” a recipe before.”

But I decided super last minute to participate and the first recipe that came to mind was my infamous Vegan Nacho Cheese Dip. This is probably my most-requested recipe (apart from my Coconut Date Balls).

So, I mustered up some courage, jumped up on stage to “perform” my recipe! Wow, everyone was so into it! Maybe because it was a little different and unusual for a talent show? Either way, it turns out, this recipe is the perfect one to “perform” – all I did was share the ingredients and mimicked the action of my blender whirling away! But, the fun part is that I had several people approach me afterwards comment on how delicious (and easy) it sounded and of course, they wanted to know where to find the recipe! Cue a plug for MYV!

Well, look no further, my long-awaited Vegan Nacho Cheese Dip. I promise, it won’t disappoint.

Happy blending!

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Vegan Nacho "Cheese" Dip
Servings: 4 cups
Author: Rachel Katzman
Ingredients
  • 1 Large handful of raw cashews You don't want roasted or seasoned, just buy the raw whole or pieces (in bulk is cheaper) - and store in the freezer to keep them fresh
  • 4 cups Filtered water
  • 4 tbsp Nutritional Yeast
  • 1/2 cup Salsa
  • 2-3 Garlic cloves No need to chop, the blender will do all the hard work for you!
  • 2 tbsp Turmeric
  • 1 can Diced green chilies Optional
Instructions

  1. Add the cashews to the container of a high-powered blender. Add the water and the rest of the ingredients, except the diced green chilies

  2. Slowly power up to the highest setting and let it blend for about 6-7 minutes. The key here is to be patient. You need to let the blender do its job, so it'll be loud but trust me, it's worth it

  3. After about 6-7 minutes, you should hear a slight "chugging" noise and the sauce thicken and tighten up. Lower the speed to the medium speed for 1 more minute

  4. Turn off the blender and slowly pour out the sauce into a large container. Careful, it's going to be HOT! Add in the green chilies and serve!

  5. If you're going to be serving this for a party, I recommend serving it in a slow cooker on low to keep it warm and clump-free. Store in the fridge and use for up to 1 week. Serve with tortilla chips! (Note - this recipe is one of those things where you really don't need to measure. I put in rough measurements here, but you can always taste half-way through the blending process and adjust. One time I wanted to make this for a party but didn't have any salsa, so I substituted spicy red harissa and it was incredible. The perfect amount of heat and spice. So play around with it. Add in some lemon juice for a tang, or add in pickled jalapenos once it's mixed, or even pour in some of the juice before you blend! You can also omit the salsa and turmeric and add in more garlic and almond milk (like half almond milk, half water) to make a vegan alfredo sauce. It's the perfect base to make lots of yummy vegan sauces!!)

Maple Pecan Twice Baked Sweet Potatoes

Maple Pecan Twice Baked Sweet Potatoes

Thanksgiving is almost upon us, and one thing I like to do is try and elevate some of my dishes.  I take a dish that I would make for any Friday night and give it a little more pizzazz. Sweet potatoes are a classic fall side dish. They have so more potential than being simply roasted or mashed and baked in a casserole with marshmallows on top. 

First thing you can do is a add some warm fall spices to your mash. Flavors such as cinnamon, ginger, and nutmeg will give your sweet potatoes a nice zing. If you really like it you also add some clove, but use it sparingly as it can easily overtake a dish.  Adding a bit of maple syrup for some complex sweetness wouldn’t be a bad thing either. Just please do not use “pancake syrup.” If you don’t have real maple syrup you can use honey in a pinch. The pecans also give some nice textural contrast to what is otherwise a fairly mushy dish.

By piping the sweet potato back in to the skin you get a fun presentation.  When you make individual portions as opposed to a large casserole, it seems a little more special and brings a little bit extra to your holiday table. This will be a dish that deserves a place right next to your beautifully  cooked turkey (or duck if you want to do something a little different). Just don’t let me catch you putting them next to the cranberry sauce that still looks like the can.

Also, please don’t call them yams. Sweet potatoes and yams are two different things. Don’t forget to check out Rachel’s latest Thanksgiving recipe: Gluten-Free Pumpkin Cornbread or our other Thanksgiving recipes. Finally, let us know how you make Thanksgiving special or just something are thankful for in the comments.

 

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Maple Pecan Twice Baked Sweet Potatoes
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Maple Pecan Twice Baked Sweet Potatoes
Prep Time
10 mins
Cook Time
2 hrs
Cooling Time
4 hrs
 

A tasty side dish for your Thanksgiving table

Course: Side Dish
Cuisine: Holiday, Kosher, Thanksgiving
Keyword: Holiday, Sweet Potatoes, Thanksgiving
Servings: 6 People
Author: Daniel Peikes
Ingredients
  • 6 Large Sweet Potatoes
  • 1 Stick Butter or Margarine
  • 1 tbsp Cinnamon
  • 1 tbsp Ginger
  • 1 tbsp Nutmeg
  • Salt and Pepper To taste
  • Real Maple Syrup For brushing on top of your sweet potatoes
  • 48 Whole Pecans
Instructions

  1. Position a rack in your oven in the farthest position from the heat source that still allows you to enough space for a baking sheet loaded with sweet potatoes. If the heating element is on the bottom place your rack towards the top, and if the heating element is on the bottom then place the rack towards the bottom. This helps the sweet potatoes bake more evenly.

  2. Preheat your oven to 350°F.

  3. Wash the outside of your sweet potatoes and place them whole on a parchment paper lined baking sheet.

  4. Bake until a paring knife easily goes through your largest potato, about a 1 ½ hours. Be careful to try and pierce the sweet potato as close to center as possible as you will be splitting the potato and reusing the skin later.

  5. Allow your sweet potatoes to cool completely. Then cut them in half the long way and scoop out the flesh, being careful not tear the skin, and add it to a large mixing bowl.

  6. Preheat the oven to 350°F again.

  7. Add the butter (or margarine), cinnamon, nutmeg, ginger, salt, and pepper to the sweet potato flesh and mash until smooth.

  8. Place the sweet potato mixture in a piping bag. Place the skins on parchment lined baking sheet and and use the piping bag to refill the skins. It should fill about 6 skins. If you are feeling fancy, use different tips to a cool design.

  9. Brush the top of each sweet potato with maple syrup and artfully place 8 pecans on each sweet potato . Then brush the pecans with maple syrup.

  10. Bake until the the top starts to brown, about 30 minutes, and serve immediately.

 

Watermelon Tomato Salad

 

Watermelon Tomato Salad

End-of-Summer produce haul

Why does summer always seem to FLY by? Maybe we’re all having too much fun (hopefully), or maybe we’re all too busy eating this delicious and fresh Watermelon Tomato Salad! This is a perfect use of your end-of-season tomatoes that you’ve worked hard to grow on your deck.

I made the watermelon tomato salad when my parents came to visit Ellie and me in our new condo, over July 4th weekend. It’s super easy to assemble. Just mix chopped watermelon, tomato, fresh mint and a simple dressing of vinegar, olive oil and sumac (that’s the key). This salad is the perfect addition to a hot summer Shabbat lunch side dish and will definitely be a crowd-pleaser! Even my father-in-law was kind of blown away by this simple, yet delicious salad. The watermelon and tomato pairing was a new combo for him but he went back for seconds (and possibly thirds), so I think he was a fan. 🙂

You all know I LOVE sumac – I think it’s so underappreciated! It has a hint of tart and lemony flavor and pairs perfectly with the sweetness of the watermelon and tomato. I used Trader Joe’s raspberry vinegar as the base for the dressing but apple cider or white wine vinegar would be great too!

So go ahead and grab a glass or wine or a refreshing cocktail, a BIG bowl of this salad and enjoy those last few weeks of summer. Salud!

Want some more light and easy summer recipes? Check out a few here!

Raw Walnut Tacos

Israeli Shawarma Feta Salad

Tomato Pomegranate Salad

Fish Tacos With Mango Peach Pico De Gallo

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Watermelon Tomato Salad
Prep Time
15 mins
 
Course: Salad
Servings: 2 people
Author: Rachel Katzman
Ingredients
  • 2 cups Cherry Tomatoes, sliced I like to use a mixture of colors!
  • 2 cups Watermelon, diced Preferably chilled
  • 1 Handful Fresh mint, julienned (or chopped)
  • 1/2 tsp. Sumac
  • 1 tsp. Raspberry Vinegar Or use whatever you have at home - white wine, apple cider - those would all be good
  • 1 tsp. Extra Virgin Olive Oil
  • 1/4 tsp. Salt
Instructions

  1. Add the tomatoes, watermelon and mint to a small bowl

  2. Mix the sumac, vinegar, olive oil and salt in a small bowl and drizzle over the salad

  3. Mix well, making sure not to break up the tomatoes or watermelon. Serve within a few hours of making the salad - either cold or room temp (the watermelon is best served cold so I like to keep it in my fridge until I'm ready to assemble the salad)

I

Olive Oil Persimmon Cake & Hanukkah GIVEAWAY!

Happy Hanukkah to our loyal Meat Your Vegetables readers! We have an exciting Hanukkah giveaway (see details below on how to enter), but before I provide those details, let’s talk food! This year, I have a slightly non-traditional recipe for Hanukkah, my Olive Oil Persimmon Cake. Before this recipe came together, of course I was brainstorming some new latke or sufganiyot recipes, but then I thought about doing something a little different, and EASIER, might I add.

This cake is so simple, just a few ingredients like coconut flour, eggs, olive oil (of course) and diced persimmons. It’s the perfect cake for those who don’t like desserts that are too-sweet. And if you’re like me and don’t want to patshke with the thought of making homemade sufganiyot, this cake will do the trick. This cake is not only gluten free, but it’s dairy-free too, so go ahead and serve it with some parve iced cream, after you’ve devoured your brisket.

Olive oil is the obvious choice for a cake here, since olive oil is symbolic in the miracle of Hanukkah! Using the olive oil also keeps the cake from drying out. But now, let’s talk about the humble persimmon. Personally, I think they’re underrated and not utilized as much as these beautiful orange fruit should be. I love that persimmons are becoming more mainstream in some kosher cookbooks lately, like “Sababa” from Adeena Sussman and “Peas, Love and Carrots” from Danielle Renov.

Introducing, Persimmons

Persimmons are a fruit that is typically in season from September through December and are common in Asian and Middle Eastern cuisines. There are different types of persimmons – the “fuyu” which is a firm, more squat kind of tomato-looking fruit. The “hachiya” variety have a more pointy-shape and are are eaten when they’re ripe or overripe.

You’re probably wondering what these strange fruits taste like? They fuyu variety cuts like an apple but tastes like a cross between a mango and a sweet bell pepper with almost a hint of cinnamon. And that’s exactly why I add cinnamon to this cake to bring out those flavors. There’s a rich and tangy sweetness yet mild flavor to these orange gems. For this recipe, I use the fuyu variety and kept the skins on. I love this variety for slicing into salads and it can be used in both sweet and savory dishes. Persimmons also are loaded with vitamins A and B and have a good amount of fiber too!

I often find persimmons in my local grocery store but if you can’t find them, or just don’t feel too adventurous to try a weird new fruit, go ahead and use apples, or pears for this cake. Both would be delicious!

Hanukkah Giveaway!

Last but certainly not least, here are details about our 2020 HANUKKAH GIVEAWAY! We are raffling off a HUGE bag of kitchen and home goodies, call it our #COVIDKitchenSurvivalKit.
Giveaway
Some of the gifts included are: an apron, cleaning supplies, kitchen utensils, a beautiful bamboo serving set, and a tumbler autographed by Food Network chef Robert Irvine!  The raffle will be open until Wednesday, at midnight CST, before the last day of Hanukkah, so be sure to enter before then.
Click the link below to enter!

a Rafflecopter giveaway

Good luck, and have a Chag Hanukkah Sameach!

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Olive Oil Persimmon Cake
Prep Time
15 mins
Cook Time
30 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 6 Large Eggs
  • 3/4 Cup Coconut Flour
  • 1 Cup Sugar
  • 1 Cup Olive Oil
  • 2 tsp Baking Powder
  • 1 1/4 tsp Baking Soda
  • 2 tsp Vanilla extract
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 3 Fuyu Persimmons, diced Use apples or pears instead!
Instructions

  1. Pre-heat oven to 350F and grease a 9" springform cake pan

  2. Add the dry ingredients to a medium-sized bowl and set aside

  3. Crack the eggs in a large bowl and beat on medium speed with an hand mixer until tripled in size

  4. Add in the olive oil and slowly add the dry ingredients into the egg mixture and beat on slow speed until fully mixed

  5. Add in the diced persimmon and mix

  6. Pour the batter into the greased pan and bake for 30 minutes until golden brown and a toothpick inserted in the middle, comes out clean

  7. Let cool, then dust with powdered sugar and serve at room temp, with or without ice cream!

 

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

Low Carb Vegan Cornbread

New Inspiration

A few weeks ago, a colleague of mine said to me in passing, “I have some news for you. Oh don’t worry, it’s nothing bad, I just think you’ll find it interesting.” Well, glad she made a mention that this wasn’t anything to worry about, phew! And she was right, I DID find it interesting. She had recently gone vegan (not cold turkey, but at her own pace) and wanted to pick my brain on recipes and ideas for making her cooking life easier. Granted, she’s not low-carb, but making this recipe keto-friendly was an added bonus for me!

And… this is the time in the story where the wheels in my brain start turning furiously. First, I mentioned all of the vegan recipes I had in BOTH of my blogs, Riskyveggie and of course, the vegan recipes here in MYV. Then I suggested the fantastic Megan Gilmore of Detoxinista – WOW does she have a huge repertoire of vegan recipes galore!

The wheels in my brain came to a screeching halt. And born was my Low Carb, (Keto-Friendly), Vegan Cornbread! And don’t worry, it’s still delicious, even without the dairy. Of course eggs are not vegan-friendly so I made a chia egg. It sounds weird, but the texture imitates that of an egg – really! I already had a bag of ground chia seeds (you can use flax seeds too), but if you don’t, I recommend grinding your own. Not that you can’t use chia or flax in your cornbread but it might have a strange texture, so I use ground.

Not Vegan? No Problemo!

The nice thing about this recipe too is that you can totally mix it up to what YOU like! Add in some diced jalapeno for a nice kick, or if you’re not vegan, go ahead and add some shredded cheddar and real eggs too (3 in this case). I love using nutritional yeast in vegan recipes because it gives that cheesy flavor with no dairy but added in Vitamin B6! And for those Keto fans out there, this is a great option for you – with or without the baby corn.

This side dish is a perfect accompaniment to any holiday meal, as an addition to your chili while watching football, or really, any time of year! Even for a picnic, it’s great to serve since it doesn’t require refrigeration.

This is for you, Sarah! ENJOY! Happy vegan-cooking!

Catch ya’ll in 2020!

4 from 2 votes
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Low Carb Vegan Cornbread
Prep Time
10 mins
Cook Time
40 mins
 
Course: Side
Cuisine: American
Keyword: Cornbread
Servings: 12 servings
Author: Rachel Katzman
Ingredients
  • 2 cups Almond Flour
  • 1/4 cup Coconut Flour
  • 3 tsp Baking Powder
  • 1 tsp Salt (or Pink Himalayan Salt, for those electrolytes!)
  • 1/2 cup Avocado oil
  • 1 tbsp Chia Seeds, preferably ground Or you can use flax seeds
  • 2 1/2 tbsp Water
  • 1/4 cup Almond Milk Or any non-dairy milk you like!
  • 25 drops Liquid Stevia
  • 1 cup Nutritional Yeast
  • 2/3 can Baby Corn, chopped
  • 1 Jalapeno, diced, seeded and ribs removed Optional - but a good kick!
Instructions

  1. Make the chia egg (egg substitute): Mix the chia (or flax) seeds, preferably ground, with the 2 1/2 tbsp water in a small bowl. Let it sit for a few minutes to thicken

  2. Pre-heat the oven to 350F and grease a 9-inch casserole dish with avocado or olive oil

  3. In a medium-sized bowl. combine the almond flour, coconut flour, baking powder and salt. Whisk to remove any clumps and and set aside

  4. In a another (large) bowl combine the chia or flax egg, avocado oil, almond milk, liquid stevia, diced jalapenos (if using) and nutritional yeast. Whisk until full no lumps. Slowly add the dry ingredients to the wet so you have 1 thick batter

  5. Fold in the chopped baby corn and transfer all to the casserole dish

  6. Bake for 37-40 minutes. Cool for 15 minutes and slice into squares. Garnish with some green onions and non-dairy sour cream - or serve alongside chili for a hearty meal!

Roasted Red Pepper and Tomato Soup with Basil Oil

Roasted Red Pepper SoupThere is nothing more comforting to me than soup. It is also a great make ahead food, all you have to do is quickly warm it up in a pot or the microwave and you are ready to eat in a few minutes. It freezes excellently so you can can make large batches and use it for multiple occasions.

Another good thing about soup is there is there is one for everyone, no matter your taste. You can really let your creativity shine when making it. They say the test of a good chef is his or her soup. Are you meat-lover like me, try hearty chili or a mushroom barley or split pea with some short ribs. Are you a lacto-ovo vegetarian that craves cheese and carbs, go with a french onion soup. Vegan, how about a nice tomato based minestrone. Feeling under the weather, there is nothing better than mom’s chicken soup (AKA Jewish penicillin).

This soup is great to break your fast after Yom Kippur or to keep you warm in the sukkah. It is super easy to make and can be done in about an hour. You do not need to simmer this for half a day. The basil oil adds some great earthiness and richness to balance out the sweetness and acidity of the peppers and tomatoes.

Tip

I also include a basic vegetable stock recipe which can be used as base for many soups and sauces. Pro tip: freeze your stocks in ice cube trays and then move to Ziploc bags.  They will take up less space and you can defrost only what you need.

What is your favorite soup? Let us know in the comments.

5 from 1 vote
Roasted Red Pepper Soup
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Roasted Red Pepper and Tomato Soup With Basil Oil
Prep Time
30 mins
Cook Time
1 hr
 
Course: Appetizer, Soup
Cuisine: American
Keyword: Soup
Author: Daniel Peikes
Ingredients
  • 6 Large Red Peppers
  • 6 Large Tomatoes
  • 2-4 Cups Vegetable Stock Homemade ideally, but store bought will work
  • Salt and Pepper To taste
  • 100 Grams Basil Stems removed
  • 200 Grams Extra Virgin Olive Oil
  • 2 Liters Ice Water
Instructions

  1. Place the peppers and tomatoes on a parchment paper lined cookie sheet an put under the broiler on high turning regularly until you get a good char on all sides.

  2. Place the peppers and tomatoes in a large zip top bag and seal. Let steam in the bag until cooled.

  3. Once cooled take the tomatoes and peppers out of the bag and remove the skin and seeds.

  4. Add the peppers and tomatoes to a large pot and blend with an immersion blender until smooth.

  5. Add the vegetable stock a little at a time blending it in between additions until desired texture is achieved.

  6. Bring the soup to a simmer to bring all the flavors together and season with salt and pepper to taste.

  7. Drizzle on basil oil (see below) and enjoy, or freeze in an air tight container for up to three months.

Basil Oil

  1. Blanch your basil in boiling water for 20 seconds, then shock in ice water. Remove the basil from the water, squeeze out as much water as can.

  2. Add the basil and oil to a tall narrow container and blend until smooth with an immersion blender. Alternatively you could use a standard blender or food processor. Strain trough a fine mesh strainer and store in the fridge in an air tight container.

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Roasted Red Pepper Soup
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Homemade Vegetable Stock
Prep Time
15 mins
Cook Time
1 hr
 

An easy vegetable stock recipe to add your dishes instead of water so you don't dilute your flavors. I don't provide amounts for this recipe, as I tend to just use up whatever I have in the fridge.

Course: Soup
Cuisine: California, French
Servings: 1 Pot
Author: Daniel Peikes
Ingredients
  • Carrots Peeled and roughly chopped
  • Onions Peeled and roughly chopped
  • Celery Roughly chopped
  • Herbs Parsley and dill work nicely
  • Salt and Pepper To taste
Other Optional Ingredients
  • Mushrooms
  • Root Vegetables Such as sweet potato, turnip, and parsnip
Instructions

  1. Place the vegetables in the pot and fill with water until the vegetables covered by 3 inches.

  2. Place the pot over medium heat and bring to a boil. Once at a boil lower the heat and simmer until the water is educed by about 25%.

  3. Remove from the heat and season with salt and pepper to taste.

  4. Strain out the vegetables and use within a week, or freeze for up to three months. Use to make sauces and soups or to cook rice for improved flavor over using water.

Check out some of our other soup recipes:

Zucchini Leek Soup

Cream of Potato Zucchini Soup

Traditional Chicken Soup With (Kosher) Bacon Schmaltz Matzo Balls

Minestrone Soup with Gluten-Free Matzah Balls

Delicata Squash Stuffed With Apples Dates and Leeks and Rosh Hashanah Menu

Stuffed Delicata Squash

A Hearty Recipe for A Successful New Year

The Jewish holiday of Rosh Hashanah (AKA New Year’s) is just around the corner.  On Rosh Hashanah many Jews have the custom to eat traditional symbolic foods to promote different types of success in the coming year. Apples, leeks, dates, and gourds are all part of that tradition. Many people just put these foods on a plate and serve them as is but I wanted to come up with an easy side dish using them.

Rosh Hashanah also signifies the beginning of autumn. One of my favorite things about autumn is the availability of winter squash. The firm flesh of a winter squash makes for a great hearty side dish, and the yellow and orange colors match the colors of the changing leaves. one of my favorite parts of the season.  This recipe calls for delicata squash (squash is in the extended gourd family) as they are all the rage these days and their skin is edible. (I personally believe they are just a gateway drug to pumpkin spice.) You could use acorn or butternut squash if you cannot find  delicata and you don’t mind scooping the flesh from the skin at the table. The recipe also calls for some “warm” spices which are great as the temperature begins to dip this time of year.

Rosh Hashanah Menu

For the first night of Rosh Hashanah we usually invite Rachel and her husband Elliott along with a few other friends. I tend to go all out and break out some higher end proteins. I happen to have a large rib-eye and a couple of ducks in freezer, so instead of spending more money I decided to use those.

My full menu includes:

Cinnamon Sugar Challah (Made by my lovely wife Ronit)

Potato Leek Soup

Teriyaki Salmon (At my wife’s request)

Smashed Potatoes

Pomegranate Glazed Roast Duck

Sous Vide Rib-eye Roast

Roasted Delicata Squash Stuffed with Apples, Dates, and Leeks

Spinach Mango Salad with Beet Chips and A Pomegranate Vinaigrette

Apple Turnovers

As we head in to a new year I want to take this opportunity to thank all of you guys for reading our work. I feel like we have grown significantly in the past year and hope you all will continue on this journey with us in the coming year. We are working on some great things, so stay tuned. I have one favor to ask all of you, we can only be successful with your help. If you could all share this post with your friends across social media it would mean the world to us. From our families to yours, thank you, Shanah Tovah, and have a happy sweet new year.

Don’t forget check out Rachel’s newest Rosh Hashanah recipe: Tomato Pomegranate Salad

Recipe: Delicata Squash Stuffed with Apples, Dates, and Leeks

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Stuffed Delicata Squash
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Delicata Squash Stuffed With Apples Dates and Leeks
Prep Time
15 mins
Cook Time
1 hr 30 mins
 

This is a great dish as the weather begins cool off. It uses some great fall flavors of warm spices, along with apples and winter squash.

Course: Side Dish
Cuisine: American
Keyword: Delicata, Delicata Squash, Fall, rosh hashanah, Side Dish, Squash
Servings: 4
Author: Daniel Peikes
Ingredients
  • 2 Delicata Squashes Sliced in half the long way and seeds removed
  • 4 Apples Peeled, cored, and diced
  • 2 Leeks (Just the while part) Sliced in to 1/2" rounds and cleaned
  • 12 Dates Pitted and roughly chopped
  • 3 tbsp Oil for sauteing
  • 3 tbsp Ginger Ground
  • 3 tbsp Cinnamon
  • 3 tbsp Nutmeg Freshly ground
  • Salt and Pepper To taste
Instructions

  1. Sprinkle each of the squashes with a tablespoon each of the ginger, cinnamon, and nutmeg. Then season with salt and pepper to taste. Reassemble the 2 halves of two squashes (sans seeds) and wrap each one tightly in aluminum foil. Place on a foil lined sheet pan and roast at 350°F until it a knife pierces it easily, about 90 minutes.

  2. While the squash roasts, add the oil to the skillet and place over medium heat. Add the leeks to the pan and season with salt and pepper. Cook, stirring frequently until the leeks just begin to brown, then add the apples and dates as well as the remaining cinnamon, ginger, and nutmeg. Continue to cook and stir until the apples are a caramel brown and remove from the heat.

  3. Cut each squash in half the short way. You should have 8 shorter pieces when you are done. Fill each squash piece with the apple, leek, and date mixture and serve.

Don’t forget to check out some of our other Rosh Hashanah recipes:

Beef Bacon Wrapped Mergez Stuffed Date

Zucchini Leek Soup

Gluten-Free Honey Muffins

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Tomato Pomegranate Salad

The Jewish New Year

I can’t believe we’re here. Rosh Hashanah, is just ONE WEEK AWAY! Surely that means your ovens are fired up, tablecloths are freshly laundered and you’re ready to cook up a storm for the Jewish New Year. Oh, and don’t call me Shirley. 🙂

As the tradition goes on Rosh Hashanah to eat a “new fruit”, pomegranates are a common one at many holiday tables. So why not incorporate this tart, sweet fruit into this light and refreshing tomato salad with fresh herbs? It’s the perfect counterpart for some end-of-summer-ripe tomatoes and freshly picked herbs.

A little Inspiration First…

I didn’t necessarily just dream up this recipe in the middle of the night.  I first got the inspiration from flipping through Yotam Ottolenghi’s cookbook Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi and WOW!  My mouth waters instantly as I read through all of the glorious ways he prepares vegetables. Roasted, steamed, raw, grilled, braised. If you think veggies are only good for salads, well think again!

One of the first recipes in his cookbook is a tomato pomegranate salad with fresh oregano, pomegranate molasses and a kitchen-sink-load of spices. Okay, so no molasses on-hand.  But not to fret! We have some kosher Trader Joe’s pomegranate vinegar to do the trick! All I did for this salad dressing was mix that with some olive oil, salt, and pepper (sumac would be good in this too, with that bright, lemony flavor to accentuate the flavors). And that’s it!  Just let the fresh ingredients do the talking.

Final touches

Another new spin on this recipe? Adding fresh mint and basil! Mostly because I already had some growing on my porch but because I love these 2 herbs mixed together. And tomato and basil?  Well that’s just a match made in heaven.

This recipe also calls for bell peppers, but I thought “oh, the Thai chilies from my porch will be a great addition!”

Um, no.

I LOVE spicy food, but these were STRONG and I was breathing fire in no time. So too potent for this raw salad.  Bottom line, I highly recommend to use bell peppers instead or use a bit more heat like a serrano pepper or even a jalapeno.

So there you have it, dear readers. A perfect start to your Rosh Hashanah seder meal to bring in the new fruits.  And from your team here at Meat Your Vegetables, we want to wish you a K’siva V’Chasima Tova – may you be written and inscribed for a happy and healthy sweet new year! Chag Sameach!

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Tomato Pomegranate Salad
Prep Time
20 mins
 
Course: Salad
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 3 Tomatoes, chopped I used a variety of fresh heirloom tomatoes - yellow, red and a mix of colors, but use whatever looks fresh at the market
  • 1 1/4 cup Pomegranate arils A great trick to get the arils out of the pomegranate: Fill a large bowl with water and place in your sink. Cut the pomegranate in half and in the bowl, under water, use your hands to pop out the seeds/arils. The white pith will float to the top and you'll have the seeds in the bottom of the bowl!
  • 1 Bell pepper, diced Or use a Serrano or Jalapeno pepper (ribs and seeds removed - or keep 'em in for extra heat!)
  • 1 Handful Basil - torn, or chopped
  • 1 Handful Mint - torn, or chopped
  • 1 Drizzle Pomegranate Vinegar If you can't find this at Trader Joe's or anywhere, just substitute apple cider and add a splash of lemon juice
  • 1 Drizzle Extra virgin olive oil
  • 1/4 tsp Salt
  • 1/4 tsp Freshly ground black pepper
  • 1 Squeeze Fresh Lemon
Instructions

  1. Add the tomatoes, pomegranate, pepper, mint and basil into a big bowl.

  2. Drizzle the vinegar and oil and sprinkle the salt and pepper

  3. Mix gently so you don't bruise the herbs too much. Garnish with extra herbs and a squeeze of lemon juice, if you prefer

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