Seder Salad With Charoset Clusters

For my second Passover (Pesach) Seder recipe I wanted to make a salad that borrows from the ninth step in the Seder, Maror (מָרוֹר).  The term maror literally translates to bitter.  In  this step we eat a bitter herb or vegetable dipped in a paste of fruits and nuts mixed with sweet red wine called Charoset to temper the bitterness. (Or is it haroset,  charoises, or חֲרֽוֹסֶת(

Maror Seder Salad

We eat maror at the Seder to remind us of the bitterness of the slavery in Egypt. In Ashkenazic circles the most common things to use for maror are romaine lettuce and horseradish.  Others have the custom to use other bitter greens such as dandelions, endive, or radicchio. Using onion is not unheard of either.  The great thing about all of these, is they make excellent salad greens.  If you can’t (or don’t feel like) finding all these greens, bagged spring mix will do in a pinch. I also borrowed from the Karpas step of the Seder (where we eat vegetables dipped in salt water) for this recipe, by including celery and radishes.

Charoset Clusters

The charoset reminds us of the bricks and mortar we were forced to make and build with when we toiled in the hot Egyptian sun. As standard croutons are prohibited for those of us who don’t eat  leavened bread on Passover, I needed to find a suitable substitution.  The crunchy nuts of the charoset was a great option. Also, the sweetness of the apples do a great job balancing out all the bitterness in the salad.

Dressing

For the dressing I call for red wine vinegar, as a play on the four cups of wine traditionally drunk at the seder, but apple cider vinegar will work as a substitute. I mixed that with a little bit of horseradish and parsley to bring everything back to maror and karpas.

0 from 0 votes
Seder Salad
Seder Salad With Charoset Clusters
Prep Time
5 mins
Cook Time
15 mins
 

A salad for your seder that borrows from marror, charoset, and karpas. The bitter greens are balanced by the crunchy apple and nut clusters.

Course: Salad, Side
Cuisine: Jewish, Kosher, Passover, Pesach, vegan, vegetarian
Keyword: Passover, pesach, salad, seder
Servings: 10
Author: Daniel Peikes
Ingredients
Salad
  • 2 Cups Romain Lettuce Roughly Chopped
  • 2 Cups Endive Roughly Chopped
  • 2 Cups Dandelion Greens Roughly Chopped
  • 2 Cups Radicchio Roughly Chopped
  • 3 Radishes Sliced into rounds
  • 3 Stalks Celery with their Leaves Slice the stalks thinly on a bias and reserve the leaves to add to the salad
  • 1 Small Red Onion Sliced thin
Candied Charoset Clusters
  • 1 Small Apple Pealed, cored, and diced small
  • 1 Cup Walnuts Roughly copped
  • 1 Cup Sugar
Dressing
  • Cup Red Wine Vinegar
  • Cup Olive Oil
  • ¼ tsp Grated Horseradish
  • 1 tsp Chopped Garlic Garlic powder will work in a pinch
  • 1 tsp Chopped Parsley
  • 1 tbsp Honey
  • Salt and Pepper To taste
Instructions
Apple and Walnut Clusters
  1. Add the sugar to the sauce pan and place on the stove over medium heat.

  2. Cook sugar stirring constantly. Once the sugar melts add the walnuts and apples. Stir thoroughly to coat.

  3. Cook the apple, nut, and sugar mixture until the sugar begins to caramelize.

  4. Once the sugar is a light brown spread the mixture in a thin layer on to the parchment lined sheet pan to cool.

  5. Once the mixture is cool, cover it with another sheet of parchment paper and break it up into small pieces with a heavy pan or a meat mallet.

Dressing
  1. Whisk together the oil, vinegar, honey, horseradish, parsley, garlic, salt and pepper. Note you may not need to use all the dressing.

Salad Assembly
  1. Lightly dress the greens and vegetables, and top with the charoset clusters.

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

Passover Potatoes

Passover Basics: Honey Roasted Chicken

Kumquat Mango Chutney Charoset Chicken

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!

0 from 0 votes
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!!)

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!
0 from 0 votes
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

“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!

0 from 0 votes
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!

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!

3.25 from 4 votes
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
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.

0 from 0 votes
Roasted Red Pepper Soup
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

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!

0 from 0 votes
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