Baked falafel balls (prepared according to package, I used near east brand)
5 Small pitas
3/4 cup chummus
3 cucumbers, peeled and diced
2 large tomatoes, diced
1 tablespoon olive oil
Juice of 1 lemon
Salt & black pepper to taste
Tehina for serving
Combine cucumbers, tomatoes, olive oil, lemon juice and salt and pepper. Set aside. Spread chummus on pitas. Top with salad and two falafel balls then drizzle tehina on top.
*Tips&Tricks: You can set up a falafel pizza bar where everyone selects their own toppings. You can add different toppings such as french fries, baked veggies, grilled chicken chunks, shawarma chicken, ground beef or cheese if you want to keep it dairy!
There is nothing quite like a crispy just fried french fry. No fast food meal is complete without them. If you are ordering a burger, hot dog or cheesy slice of pizza you had best include a side order of fries with that! The only thing better than french fries, is what you dip them into. Ketchup, spicy mayo, ranch and dill sauce are all great options. There is something so satisfying about biting into crispy fries smothered in a delicious creamy sauce that makes me want to say skip the diet and just go for it! Wanting something crispy and creamy minus the calories, I decided to recreate everyones favorite potato appetizer and make it a dish to indulge in without the guilt. Behold, you have Tofu French fries (or breaded tofu sticks) served up with creamy avocado cilantro dipping sauce. I am crazy about this recipe! I cook them up about twice a week, sometimes more. It’s affordable, easy to make, healthy and insanely addicting. If you have not cooked these up yet, please do so now. Seriously, get off the computer and make them now. Then, leave a comment below letting me know if you like them as much as I do. Probably not but you might come close.
Breaded Tofu Sticks:
1 container of extra firm tofu
2 eggs, beaten
1 cup of bread crumbs
Remove tofu from container and drain water. Wrap tofu in paper towel and leave on counter to drain for 20 minutes. Pat tofu dry with a paper towel. Slice tofu in half, across the middle to make two thinner pieces. Then cut tofu into french fry sticks. Coat the tofu sticks in egg then dip into crumbs. Place on a lightly greased baking pan (I use cooking oil spray) and bake in oven on 400′ for 20-25 minutes until crispy. Serve with avocado cilantro dipping sauce.
Avocado Cilantro Dipping Sauce:
1/4 cup chopped cilantro
2 tablespoons mayo
salt & pepper to taste
chili powder (optional)
Blend ingredients together until smooth.
If you are collecting recipes for your Thanksgiving / Hanukah / Thanksgivukah menu then this is the perfect dish to serve up! Everyones favorite latke just got the holiday remix with some homestyle stuffing placed in the center, making it a savory mashup special for the big day!
*Manischewitz is hosting a holiday recipe contest featuring the BEST mashup recipes submitted by YOU! This contest is open to EVERYONE. Submit your fusion of holiday recipes and enter the chance to win $1,000.
Enter your best recipes HERE for the chance to win $1,000 just in time for the holidays!
Potato Pancake Mixture Ingredients:
6oz. Manischewitz potato pancake mix
2 large eggs
2 1/4 cups water
2 tablespoons flour
In a large bowl beat together eggs. Add water and mix well. Add pancake mixture to the bowl and mix well. Allow mixture to thicken before stirring. Add flour and combine well. (about 5 minutes) Set aside.
Stuffing Mixture Ingredients:
6 oz. Manischewitz Homestyle Stuffing Stove Top Mix
1 cup boiling water
3 tablespoons earth balance
2 large eggs
Combine seasoning packet and boiling water. Add margarine. Add stuffing packet. Mix well. Allow to cool off before adding eggs to mixture and mix well.
Scoop out 1/2 tablespoon to 1 tablespoon stuffing mixture forming into a ball. Then dip it in the potato mixture rolling it around so it’s covered with potatoes. (if you need help getting it to stick, dip the stuffing ball into 2 eggs beaten) then place them in a large frying pan that has been heated up with oil. Once golden flip over. After you flip the latke over so the other side can cook gently press down on the cooked side with a spatula to flatten it out. Now it will be a pancake shape and not a ball which will be easier to cook with. (assuming you are using a small amount of oil. If you choose to deep fry it then you can use the ball shape) Serve with Manischewitz Roasted Turkey Gravy on the side.
Thanksgivukah is just around the corner and my newsfeed is buzzing with recipes for the food fest holiday. Not one to feel left out, I decided I had to create my very own tasty fusion for the big day. (or rather big meal!) Since Manischewitz is the king of all things Kosher, I decided to collaborate with them and use their tried and true products for recipe testing. I like a good time saver in the kitchen and using their Manischewitz Homestyle Potato Latke Mix saved me a lot of time from peeling and shredding potatoes! (which lets be honest, sucks. Does anyone actually like to cut their fingers as they grate those stubborn vegetables?) the texture is the same minus the hard work. I combined the latke mix with some good ol pumpkin puree (because what else screams Thanksgiving like Pumpkin?) and added some spices as well as a few options for savory add ins like chives and mozzarella chunks. These ingredients cooked up the perfect blend of Thanksgiving and Chanukah flavors in one delicious dish, Pumpkin Hashbrown Latkes served with Cranberry Applesauce! Do you have your own mashup recipe? If so, submit it to the Manischewitz Holiday Recipe Contest and you could win $1,000! Enter HERE.
Pumpkin Hashbrown Latkes:
6 oz. Manischewitz Homestyle Potato Latke Mix
1 cup of water
3/4 cup pure pumpkin puree (not pumpkin pie)
1/8 tsp. black pepper
1 1/2 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. chili powder
1/4 cup chopped chives (optional)
3 oz. mozzarella cut into small chunks, string cheese works great! (optional)
1/2 cup of Manischewitz matzo meal (optional)
Whisk together eggs. Add in cup of water and mix well. Stir in contents of latke package and mix well. Let it rest for several minutes until it thickens. Then add in pumpkin puree and black pepper, salt, garlic and chili powder. Mix well. Heat up a frying pan with oil (about 2 tablespoons) and using 1/2 tablespoon measuring spoon, scoop out batter and fry latkes until golden brown on both sides. Serve with chopped chives and cranberry applesauce. (recipe below)
If you want to create an even more delicious latke, add in chives and mozzarella chunks when you season the batter. Then scoop out 1/2 tablespoon mixture and shape into a patty before rolling it in the matzo meal crumbs. Continue with frying them up until golden brown on both sides.
*Tips & Tricks: Infuse the oil with rosemary for added flavor! Simply place one or two springs of rosemary in the oil while it heats up until fragrant, then remove rosemary before adding in the latke batter. I used salt, pepper, garlic powder and chili powder to season these however you can mix it up and spice it just the way you like it! Try sweet paprika, cumin, thyme or nutmeg. You can always divide the batter and season them differently to test out which one you like best.
4 apples (fuji or gala)
12 oz. fresh cranberries
3 cinnamon sticks
1 cup of sugar
3 cups of water
Place ingredients in a large pot. Bring to a boil and let it simmer until berries begin to pop. Stirring often so mixture does not stick to pot. (mixture should slowly thicken, about 30 minutes) Remove from heat and allow to cool off. Remove cinnamon sticks and serve whole or blend together.
8 oz. Rich whip (heavy whipping cream)
8 oz. softened cream cheese
1 cup of pumpkin puree
1/2 tsp. ground cinnamon
1/4 tsp ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. vanilla extract
1 cup of confectioners sugar (powdered sugar)
Whip the whipping cream then set aside. Combine cream cheese and pumpkin. Add spices and vanilla extract. Add the confectioners sugar. Mix well. Fold in whipped cream and combine. Serve in shot glasses with whipped cream and candied pecans. You can top it with cranberry sauce. (recipe below) You can also layer the pumpkin cheesecake with whipped cream or layer it with the cranberry sauce and top with whipped cream. Makes about 25 to 30 shot glasses. (if you fill it up halfway with the pumpkin) You can also put it in a chocolate graham cracker crust and top with whipped cream. (this would also taste great layered between baked puff pastry sheets!)
12 oz. fresh cranberries
1 cup of water
1/2 cup of honey
2 tablespoons sugar
Combine cranberries, water and honey in a large pot. Let it cook on medium heat until it starts to thicken. (about 30 minutes) Lower the flame once the water has started to reduce and let it simmer it until you have reached the desired consistency. Stir so the sauce does not burn or stick to the pot. Allow sauce to cool off. Add the sugar and blend well. At this point you can serve it as whole berry cranberry sauce OR you can blend it in a blender or food processor until smooth and have a jellied cranberry sauce.
1 sweet onion, diced
1 tablespoon olive oil
3 cloves garlic, diced
1 cup of frozen spinach
1 lb. ground beef
1/2 cup bread crumbs
1 tsp. salt
1 tsp. montreal steak seasoning
Saute onion and garlic in oil until tender. Add spinach and saute until cooked through. Remove from heat and combine with beef in large mixing bowl. Add eggs, bread crumbs and spices to beef mixture. Using wet hands, form 1 inch balls using a tablespoon scooper. Place in oven on greased baking sheet on 400’ for 20 minutes until slightly browned. Once cooked, serve over quinoa or rice with Pomegranate Glaze. You can serve this as the main dish or as an appetizer by sticking a toothpick in each meatball and placing pomegranate glaze on the side for dipping.
1 cup pomegranate juice
1/4 cup brown sugar
1/4 cup balsamic vinegar
1 tsp. corn starch + 1 tsp. water
Bring ingredients to a boil then simmer and stir until a glaze forms and thickens. Serve over meatballs.