Kosher In The Kitch! » Vegetarian

Herb Crusted Baked Onion Rings:

admin — Sun, 12 May 2013 05:51:12 +0000

I love anything breaded and fried that can be eaten with your fingers and dipped into ketchup, or garlic mayo or honey mustard dipping sauce. Or ketchup. Since I don’t like to fry things up in my kitch, I’m forever on a quest to find out whether or not {insert fried food here} tastes good baked. Baked potato fries are totally delish. Same goes for baked schnitzel. Baked Cauliflower? Yum. Next up on the baked taste test were onion rings. I baked them in an herb crusted coating of bread crumbs and fresh lemon basil (which smells amazing! I’m obsessed with it. I throw it in pasta dishes, salsa, and bread crumbs for a great fresh kick of flavor)

The verdict? Crispy and delicious! The outside is crunchy but the onion is still tender which makes for a great combo! It was hard to save enough for the photo. I kept stealing some from the plate. You know, just to make sure they were good. These would make a great appetizer to a dairy meal, just add parmesan to the bread crumbs mixture. (Yes, I totally whipped up two batches just to test it out and yes, it was totally delish!) Since what you eat is only as good as what you dip it into, I served them up with a honey mustard dipping sauce with some crunchy baked onion rings mixed in.

Ingredients:
1 onion
2 eggs plus 1 teaspoon water
1 cup of bread crumbs
2 tablespoons fresh herbs (I used lemon basil)
1/2 tsp. salt
1/2 tsp. black pepper

Directions:
Whisk the eggs and water together in a shallow dish. Combine herbs, salt and pepper and bread crumbs in a separate shallow dish. Peel onion. Cut into rings. Dip the onion rings into egg mixture, then into bread crumbs herb mixture. Place on lightly greased baking sheet lined with parchment paper. (You can spray the rings with cooking oil for an extra crunch!) Bake on 400′ for 25 minutes or until crispy.

Honey Mustard Dipping Sauce:
1/2 cup of mayo
1/4 cup of honey
1/4 cup of djon mustard
3 onion rings chopped

Combine the mayo, honey and mustard until smooth. Top with chopped onion rings for a tasty crunch!

*Tips&Tricks: Add shredded or grated parmesan to the bread crumbs mixture for a deliciously dairy and cheesy taste!

~ Recipe submitted by Nina Safar

Roasted Tomatoes with Rosemary & Garlic:

admin — Thu, 09 May 2013 20:56:25 +0000

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.

~ Recipe submitted by Nina Safar

Creamy Spinach & Roasted Tomato Pasta: {Non Dairy!}

admin — Thu, 09 May 2013 20:55:49 +0000

My hub and I celebrated our anniversary this week and my gift to him was this super creamy and tasty pasta dish that is, wait for it…not dairy! (if you are amazed that this counts as a wedding anniversary gift, we hit #6 so a favorite dinner and day off of diaper duty is pretty much where we’re at. If it’s the creamy non dairy factor that has got you wowed, read on to find out how this non dairy pasta dish tastes so good you would think there is heavy cream or cream cheese in it somewhere. But nope. Not even a little bit! It’s all about the Roux. (Pronounced rue.) A Roux is basically a combo of flour and fat, butter, that is the thickening base to a great cheesy sauce. I decided to swap the butter for earth balance natural buttery spread (which is non dairy) and then once that was bubbly, I added almond milk to create the thick sauce. Turns out you don’t need dairy to make a good sauce! Which is nice since my husband is lactose intolerant and his fav dish is fettucini alfredo. (which is why this makes the perfect gift! ok I know I’m a foodie and all but come on, pretty nice gift right?) I threw some spinach in there too since it’s another one of his favs (yes I like to score points as wifey when I can) and then some roasted tomatoes just cuz I was feeling fancy and bam. You got Creamy Spinach & Roasted Tomato Pasta that’s not dairy.

Ingredients:
1 pint of roasted grape tomatoes (get recipe HERE)
1 bag of spinach (about 4 cups)
3 cloves of garlic, diced
2 tablespoons olive oil
2 tablespoons earth balance natural buttery spread
2 tablespoons flour
2 cups of almond milk (or soy)
8 oz. pasta (I used Trader Joes Garlic Basil Linguine but any long pasta will do such as fettucini or spaghetti)
1/4 tsp. salt
1/4 black pepper
1/4 tsp. cayenne pepper
1 tablespoon fresh lemon basil, chopped

Directions:
Cook pasta in salted boiling water until al dente. While the pasta cooks and you roast the tomatoes (recipe HERE) saute olive oil and garlic in a large pot. Add the spinach and cook until wilted. Once wet and wilted, it will reduce in size. Remove from heat and set aside. Using the same large pot, melt the earth balance buttery spread and add the flour. Whisk until combined and slightly thick. Add the milk and whisk until combined and continue to whisk over medium heat until smooth and thick. If you want it to be thicker, you can add an additional tablespoon of flour. Once sauce is thickened, add the spinach and tomatoes and combine well. Add pasta to pot of sauce and whisk together. Season with salt, pepper, and cayenne pepper and stir several minutes over heat then turn off fire. Add fresh lemon basil and mix together before serving.

*Tips&Tricks: You can easily make this recipe dairy by using butter instead of the earth balance, and using heavy cream or cows milk instead of almond milk. If you make this dairy, serve with parmesan cheese shredded or grated on top.

~ Recipe submitted by Nina Safar

Crunchy Tofu Sticks {Healthy French Fries!}:

admin — Thu, 09 May 2013 06:42:56 +0000

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.

~ Recipe submitted by Nina Safar

Quinoa with Mushrooms, Onions & Red Pepper:

admin — Thu, 28 Mar 2013 22:17:51 +0000

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.

~ Recipe submitted by Nina Safar

Quinoa Meatballs:

admin — Wed, 27 Feb 2013 06:52:02 +0000

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 for Sauce
1 onion, diced
2 carrots, chopped
1 zucchini, chopped
1 red pepper, chopped
1 28 oz. can of crushed tomatoes
1 6 oz.can of tomato paste
2 tablespoons of sugar

Directions:
Cut the spaghetti squash down the middle, lengthwise. Remove the seeds and bake face down on a lightly greased baking sheet for 40 minutes until very soft. Allow to cool off then shred the insides with a fork. Set aside.

Saute onions and garlic in a large frying pan with 1 tablespoon olive oil. Cook until slightly browned. Add mushrooms, salt and pepper and cook until mushrooms are soft and tender. Remove from heat and combine with cooked quinoa. Add 1 can of tomato paste and basil and mix well. Using wet hands, Roll into small balls and place on baking sheet lined with parchment paper that has been lightly greased. Wet with egg wash then place in oven on 400′ for 20-25 minutes until firm.

Meanwhile, prepare sauce by sauteing onions until golden then adding the zucchini, carrots, red pepper and cook until slightly tender and fragrant. Add 1 can of tomato paste, and the crushed tomatoes. Add the sugar and mix well. Season with salt, pepper, paprika. Cook for about 30 minutes or longer, until veggies are soft.

Serve the quinoa meatballs over the cooked spaghetti squash with meatball sauce.

~ Recipe submitted by Nina Safar

Roasted Cauliflower with Turmeric & Ginger:

admin — Wed, 30 Jan 2013 19:25:03 +0000

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.

~ Recipe submitted by Nina Safar

Greek Quinoa Salad:

admin — Fri, 28 Dec 2012 04:30:58 +0000

Ingredients:
1 cup of quinoa, uncooked
2 cups of vegetable broth or water
1 onion, diced
3 tomatoes, diced
1/4 cup of chickpeas
1/4 cup of black olives
1/2 cup of crumbled feta
olive oil
1 lemon
salt and pepper to taste

Directions:
1. Place quinoa and broth in a pot, bring to a boil then lower flame and simmer until liquid is absorbed. Fluff with fork, then set aside.
2. Heat up 1 tablespoon of olive oil in a large frying pan. Saute onions until golden. Add tomatoes and cook until tender. Add chickpeas and black olives and cook for several minutes. Remove from heat.
3. Place cooked quinoa in a large bowl or serving platter.
4. Add tomato mixture on top.
5. Top with crumbled feta
6. Drizzle olive oil on top of salad.
7. Squeeze lemon and season with salt and pepper on salad.

~ Recipe submitted by Nina Safar

Quinoa Stuffed Mushrooms:

admin — Thu, 20 Dec 2012 19:01:21 +0000

I am going through a quinoa craze. I love the stuff! It’s satisfying, and goes with just about everything. These mushrooms are stuffed with a savory tomato quinoa mixture that almost tastes like meatballs. That’s how Zach of The Yiddish Players Club described them! (which of course got me thinking of the next dish I MUST whip up, Quinoa Meatballs!)

*Tips/Tricks:
I had a lot of leftover quinoa mixture, so I decided to stuff boneless, skinless chicken breast with it and it came out GREAT! You could also stuff a baked potato with it,buy two containers of 8 oz. mushrooms so there are more mushrooms to stuff, or eat it plain.

Ingredients:
1 cup of quinoa, uncooked
2 cups of vegetable broth, chicken broth or water
1 onion, diced
4 cloves of garlic, diced
1 can of diced tomatoes
1 8oz. container of mushrooms ( I got mushroom stuffers, but button mushrooms or any other would work)
1 tablespoon freshly chopped parsley (you can swap for basil or cilantro if you like the taste of those better)
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup of bread crumbs plus more for topping
1 8oz. can of tomato sauce

Directions:
1. Wash and clean mushrooms with a paper towel.
2. Chop off mushroom stems and set aside.
3. Place mushroom caps in a baking pan.
4. Place quinoa and broth in a pot, bring to a boil then lower flame and simmer until liquid is absorbed. Fluff with fork, then set aside.
5. In a large frying pan, saute the diced onion and 4 garlic cloves until tender. Add the can of diced tomatoes, chopped mushroom stems, chopped parsley and salt and pepper. Cook for 5 minutes.
6. Remove from pan and put tomato mixture in a bowl. Add 1/2 cup of breadcrumbs, mix well. Add the cooked quinoa. Mix well.
7. Scoop quinoa mixture into the mushroom caps.
8. Drizzle tomato sauce on top of stuffed mushrooms, sprinkle bread crumbs on top.
9. Bake in oven on 400′ for 20-25 minutes until top is crispy and mushrooms are tender.

~ Recipe submitted by Nina Safar

Chickpea Cauliflower Stew:

admin — Thu, 01 Nov 2012 19:26:34 +0000

Who says eating vegan has to be boring? This creamy dish is full of flavor and will please even a meat lover’s belly. Serve it over quinoa with a crisp garden salad some crusty garlic bread.

Ingredients:
2 cups of quinoa, uncooked
4 cups of water
1 tablespoon of olive oil
1 onion, diced
2 cloves of garlic, diced
1 head of cauliflower, washed, rinsed and broken into pieces
1 can of chickpeas
1 tsp. black pepper
1 tsp. salt
1 1/2 tsp. ginger powder
1 tsp. turmeric
1 can of crushed tomatoes (I used 6oz)
I can of coconut milk
1 cup of cashew

Directions:
Combine quinoa and water in pot. Bring to boil then cover and simmer on low flame until water is absorbed then remove from flame and fluff. While the quinoa is cooking, heat up olive oil in large pan. Add onions and saute until tender. Add cauliflower to pan and cook several minutes until slightly toasty. Add the chic peas and season with spices. Add the crushed tomatoes and mix well. Add the coconut milk and combine well. Simmer on low flame for 10 minutes. Serve over quinoa. Add cashews before serving.

~ Recipe submitted by Nina Safar