1 pint of grape tomatoes
1 tablespoon olive oil
1 tsp. fresh rosemary
1/4 tsp. salt
1/4 tsp. black pepper
3 cloves of garlic, diced
Wash and clean tomatoes. Cut them in half, lengthwise then place them on a baking sheet lined with parchment paper. Drizzle olive oil on top and season with rosemary, salt, pepper and garlic. Mix well so all the tomatoes are coated. Roast them cut side up, on 400′ for 25-30 minutes until lightly browned and caramelized.
1 container of extra firm tofu
1 cup of panko crumbs (or 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 hot dipping sauce.
Hot Dipping Sauce:
1 cup of mayo
1 tsp. sriracha sauce sauce
Blend together. Add more sriracha sauce if desired.
*Tips&Tricks:You can make this dairy by adding grated parmesan to the crumbs and freshly chopped herbs like basil, parsley or cilantro. You can also season the crumbs with salt, pepper, cayenne pepper, chile powder or your favorite seasonings.
2 1/2 cups of cooked sushi rice (1 cup uncooked rice)
4 sticks of fake crab
1 cup of panko crumbs or bread crumbs
1 avocado, diced
1 red pepper, diced
1 yellow pepper, diced
2 sheets of Nori (edible seaweed) cut into pieces (you can use kitchen scissors or your hands)
2 tablespoons rice vinegar
Cook sushi rice as directed on box. (rinse off 1 cup of sushi rice, place in pot with 1 1/2 cups of water and bring to boil then simmer until water is absorbed) While the rice cooks, prepare the crispy fake crab. Whisk the egg in a large bowl. Put the panko crumbs or bread crumbs in a large bowl. Dip the fake crab in the egg bowl then dip it in the crumbs bowl. Once fully coated, place on a lightly greased baking sheet. Bake on 350′ for 15-20 minutes until crispy. (you can also fry the fake crab instead of baking it if that’s what you prefer. Just heat up a frying pan with some oil and cook on both sides until crispy. I like to bake vs. fry since it’s more healthy less fatty, but it definitely tastes better fried!) Once the rice is cooked, combine with rice vinegar and mix well. Then add the avocado, peppers and Nori. Cut the cooked crispy crab into pieces and add on top of salad. Serve with ginger, wasabi, soy sauce and spicy mayo.
*Tips&Tricks:You can also use the fake crab nuggets, which are smaller than the sticks. You can simply coat those in the egg and crumbs then bake or fry them and serve them in the salad whole, without cutting them into pieces since they are already small in size.
1/2 cup diced red pepper
1/2 cup diced celery
6 sticks of fake crab, diced
1 tsp. dijon mustard
1/2 cup of bread crumbs or panko crumbs plus 1/4 cup set aside
1/4 tsp. salt
1/4 tsp. black pepper
Egg wash (1 egg + 1 tablespoon water mixed together)
Combine red pepper, celery, fake crab, mustard, egg and panko crumbs (or bread crumbs) salt and pepper in a large mixing bowl. Shape into patties. Dip both sides of each crab cake into the bowl of 1/4 cup crumbs that were set aside. Place on a lightly greased baking sheet. Brush with egg wash then bake in oven on 400′ for 10-12 minutes. You can also fry these up by heating up some oil in a frying pan and cooking both sides until crispy. Serve with cilantro lime dipping sauce and fresh cilantro.
Cilantro Lime Dipping Sauce:
1/2 cup of mayo
2 tablespoons chopped cilantro (fresh!)
Juice of 1/2 lime
1/4 tsp. chile powder
Combine above ingredients. Serve on top of each crab cake or on the side for dipping.
*Tips & Tricks: If the batter is too loose and you have trouble keeping it together, you can add 1 tablespoon flour to help bind it. If you are baking them and want it to be super moist, you can add a tablespoon of mayo to the mixture.
Everyone loves bacon and although I have never tasted it, all the photos showing it baked, cooked and grilled look incredible. After seeing a delicious looking photo of bacon wrapped asparagus, I decided I wanted my bacon too. Since it’s Kosher in the Kitch here and bacon is probably the biggest nono in the book for us Kosher folks, I swapped it out for some good ol tasty pastrami! (if you are looking for a meatless option, just use fake bacon or a soy product instead)
1 bunch of asparagus (about 16 sticks)
1 cup of bbq sauce
1/2 pound pastrami
Preheat oven to 400′. Wash and rinse off asparagus. Break off the ends of the asparagus. Brush both ends of pastrami with bbq sauce then wrap each asparagus with a slice of bbq pastrami. Place asparagus on lightly greased baking sheet, and brush each asparagus once more with additional bbq sauce then cook in oven for 10-12 minutes.
This is a great recipe for Meatless Monday! I also included it in the Passover section since many people eat Quinoa on the holiday. Please note, that not everyone eats Quinoa on Passover and you should consult your Rabbi before deciding what your customs will be for the holiday.
Ingredients for Meatballs:
1 small onion diced
3 cloves of garlc diced
1 8ox package of mushrooms diced
Salt and pepper for seasoning
2 cups of cooked quinoa
2 tablespoons freshly chopped basil
Egg wash (1 egg + 1 tablespoon water mixed together. If you want to keep this recipe vegan, you can use PAM or egg substitute instead)