Ingredients for Crust:
1 head of cauliflower
1 egg
Pesto (recipe below)
2 tomatoes
2 eggs, fried or poached
Directions for Crust:
“Rice” the cauliflower by chopping it into pieces and placing it in a food processor or blender. Pulse it until the cauliflower looks grain like. Place in microwave for about 4 to 6 minutes until soft. (optional, you can wring out any liquid from the cauliflower by placing it in a dish towel twisting it out. Many people have commented this helps keep it from sticking to the pan when cooking it) Mash the cauliflower with a fork. Combine with egg. Place on lightly greased baking sheet and shape into large rectangle. Bake in oven on 450 for 12 to 15 minutes. Add pesto and top with slices of tomato and fried or poached eggs.
Ingredients for Pesto:
1/2 cup walnuts
2 cups basil leaves
1/2 cup olive oil
3 cloves garlic
1/4 tsp. salt
1/8 tsp. black pepper
1/2 Cup grated parmesan cheese (optional if you want it dairy)
Directions for Pesto:
Combine ingredients in a blender, pulse until smooth. Makes about 1/2 cup of pesto.
Ingredients:
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
Directions:
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.
Ingredients:
1 container of extra firm tofu
1 egg
1 cup of panko crumbs (or bread crumbs)
Directions:
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.
Ingredients:
1 tablespoon olive oil
1 small onion, diced
6 mushrooms, diced
1 red pepper, diced
2 cups of cooked quinoa
Directions:
Heat up a frying pan with olive oil. Saute onions until tender. Add the mushrooms and pepper and cook until soft. Combine cooked quinoa and vegetables and season with salt and pepper.
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)
Ingredients:
1 head of cauliflower
1 tablespoon olive oil
1/4 tsp. ginger
1/4 tsp. turmeric
Directions:
Chop up cauliflower into pieces and wash and clean. Dry off with paper towels then place in a mixing bow. Add the olive oil and spices and mix well so it’s all combined. Then lay out in a large baking pan and place in oven on 450′. Roast for 15 minutes before turning the cauliflower over and continue roasting for another 15 – 20 minutes until tender.
