My cousin Tova Cunin lives in California. Not only am I envious whenever I see her photos of the sunny state (I live in NY and winter here can be brutal!) but I also get major cravings looking at pictures of her meals that she posts. For lunch I never seem to have the time to prepare myself something nutritious. I usually grab something on the go that is loaded with fat and sugar like a blueberry muffin with crumb topping, a danish or my biggest weakness, donuts! Her latest meal inspired me as it looks delicious and seems easy enough to prepare when in a hurry.
Sprouted grain tortillas
1 red pepper cut into strips
1 avocado, sliced into strips
Toast the tortilla for less than a minute. Spread on some hummus. Layer the veggies on top. Roll up and cut in half.
My husband has been in school for the past 6 1/2 years. Just this week he finished. It’s the most unbelievable feeling for me, even though it is his accomplishment. He was doing the work and getting the straight A’s, while I was home taking care of our home. Not only will he have more time to himself, but he will also have more time to spend with us without reports and finals on his mind. Because of this huge occasion, we hosted a little get together with his classmates. We wanted it to be the one last hurrah to get his class together before they were to take the next steps in their lives.
I had many meal ideas planned out in my head for this event when my husband informed me that two of his classmates were vegetarian. It was not a big deal until I realized the majority of the dishes I was thinking of, were made of chicken and meat. I had to come up with something that was filling and tasty. I wanted to make something that also resembled the other foods I was making so as not to single anyone out. One of the dishes I made were a variety of wraps. So I figured one of the variety could be vegetarian. But then I had to think of what to fill the wrap with. I wanted it to be hot and have the same tasty flavors as some of the other wraps. And so I came up with this spinach vegetarian wrap.
4 large flour tortillas
3 tbl. Olive oil
3-4 cloves garlic
5 white button mushrooms
1 bag fresh baby spinach
Schwarma spice + a little olive oil
2 roma tomatoes
thousand island dressing
Heat up the olive oil in a medium sized frying pan on a medium flame. Chop the garlic and add to the pan. Saute till you smell the garlic or when it begins to sizzle. Slice the mushrooms and add to the garlic. Saute until mushrooms absorb a lot of the oil. Then add the bag of spinach a little at a time. Cook all together in an open pan until spinach begins to wilt. It should not become too soggy. Remove from heat. Take 1 1/2 tbl. of the shwarma spice and add to a little bit of olive oil until becomes thick. Pour over the spinach and mix until it’s entirely covered. Chop the roma tomatoes and avocado and pour thousand island on top until mixture is covered. Take flour tortillas and put a little of the spinach mixture onto the bottom middle. Pour tomato and avocado mixture on top. Roll it together like a burrito. Slice in half and serve hot or room temperature.
4 cups cranberry or pomegranate juice
2 bags frozen unsweetened strawberries
2 bags frozen unsweetened sliced rhubarb
1 cup good quality strawberry or black currant jam
1/4 cup kuzu, arrowroot or cornstarch (Passover: potato starch), dissolved in a little cold water in a small bowl until smooth
Bring all but last ingredient to boil in a medium pot. Reduce flame to low and cook 5 more minutes. Add starch mixture and cook only till mixture begins to boils and looks clear (a minute or two). The mixture will be chunky. If you like it smooth, cream it with an immersion blender. Wait until the mixture cools, then store in glass jars in the refrigerator.
zucchini, cut into slices
spices such as salt, pepper & garlic powder
Place the zucchini on a baking sheet. Drizzle some olive oil on top. Season with salt, pepper and garlic powder. Broil for approximately 20 minutes or until the tops are golden and slightly brown.
Date nut bread, sounds dead-good-for-you-serious, doesn’t it? That is until you taste it. Plump and moist and chock full of goodies. I make it with spelt flour too, so it’s a win-win.
1 cup diced dates, packed
1 cup dark or golden raisins
2 1/2 cups flour, all purpose, whole wheat pastry or spelt (as always, spelt is my favorite)
3/4 cup chopped walnuts or pecans
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
1/2 teaspoon salt
2/3 cup vegetable oil
1/2 cup agave syrup
1 teaspoon vanilla extract
1 cup hot strong tea, decaf ok
Preheat the oven to 350 degrees
Mix the first set of ingredients together in a bowl. Mix the second set of ingredients in another bowl. Combine both mixtures, making sure not to overmix. Pour into a greased 9×13 pan, or 6-cup loaf pan, and bake 1 hour, or until a knife inserted in the center comes out clean.
Muffins: Pour the batter into greased muffin molds (about 12 medium) and bake 30 minutes
Ingredients for Chummus:
1 cup raw chick peas soaked over night and cooked in water and salt for about an hour or until tender,
2 cans chick peas drained and rinsed cooked for about 10 minutes
Reserve water from cooked peas.
1 Tbs plain Tahini
1/4 cup olive oil (you can also use regular oil)
Juice of 1/2 lemon
2 tsp vinegar
1 garlic clove peeled & cut in 2
2 tsp salt
Directions for Chummus:
Place cooked peas in food processor. Add enough water to cover about 3/4 of chick peas, not all the way to cover the last layer of chick peas, make sure at least two “rows” of chick peas are not covered. Add the rest of the ingredients and process on medium speed for 2-3 minutes until creamy. Taste and add salt if needed. Chummus might look too liquidy, that is because you are working with hot chick peas, as soon as it cools down it will get harder.
Ingredients for Mushroom Sauce:
2 pints white mushrooms, sliced or quartered
1 big onion
1 tsp cumin
1/4 tsp black pepper
2 tsp salt
oil for frying
Directions for Mushroom Sauce:
Slice onion thinly and fry in oil until browned. Add mushrooms, sprinkle with salt and cook until liquid reduces, stirring occasionally. Add spices and cook for another 2-3 minutes.
Place Chummus in a big plate leaving a hole in middle, pour the mushroom sauce into the hole and serve hot. If you make it for Shabbos, make sure to leave Chummus at room temperature and place mushroom sauce covered with the rest of your warmed food.