A collection of favorite vegetarian recipes.

Shakshuka and Almond Malabi July 27, 2014

Filed under: Uncategorized — kshrgirl @ 6:22 pm

SHAKSHUKA (Tunisian Tomato, Pepper, and Cauliflower Sauce With Eggs)
Adapted from Dina Alfasi
Source: Tablet Magazine

2 green peppers
4 large red tomatoes (2 pounds) or one 28-ounce can of San Marzano tomatoes
1/3 to ½ cup olive oil
4 to 5 cloves garlic
½ small hot green pepper, like a jalapeno, seeds removed
½ cauliflower, cut in florets
2 cups green fava beans, or carrots, depending on the season
1 teaspoon crushed red pepper or to taste
1 cup tomato juice or water (about)
Salt and freshly ground pepper to taste
1 to 2 teaspoons sugar (optional)
Juice of 1 lemon (optional)
4-6 large eggs
4 ounces feta cheese
½ cup fresh cilantro

1. Preheat the oven to 450 degrees and put the green peppers on a cookie sheet. Bake in the oven, turning once for about 20 minutes, or until charred and soft. When cool enough to handle, peel them, removing the seeds and any white pith from the peppers. Then cut them into large squares.

2. Bring a pot of water to a boil. Plunge the tomatoes into the boiling water for a minute or two, remove with a slotted spoon, and cool in a bowl of ice water. When they are cool enough to handle, peel and dice, keeping most of the liquid but discarding the skin.

3. Heat the olive oil in a large frying pan. Add the garlic and cook for a minute or two until fragrant but not burnt. Stir in the hot pepper, the peppers, tomatoes, the cauliflowers, the fava beans or carrots, the crushed hot pepper, and 1 cup tomato juice or water, simmering very slowly, uncovered, for about an hour or until much of the liquid has evaporated, stirring occasionally. Season with salt and pepper to taste and, if needed, add sugar and lemon juice. You can do this a day in advance.

4. Reheat the sauce, adding a little tomato juice or water if it seems too thick. Carefully break 4 to 6 eggs in the sauce, sprinkle the feta cheese around the eggs, cover for about 3 minutes until the yolks are hard, shaking the pan every once in a while (thus the word shakshuka). Remove the cover and serve, sprinkled with the cilantro.

Yield: 4-6 servings

Adapted from Chef Amos Sion

¾ cup plus 2 tablespoons cornstarch
2 cups whole milk
2 cups heavy cream
2 cups unsweetened almond milk
½ cup sugar
¼ cup pomegranate molasses
1 cup pistachio nuts, roasted and chopped

1. Dissolve the cornstarch in 1 cup of the milk, stirring carefully until totally dissolved, and set aside. Bring the remaining milk, cream, and almond milk to a simmer in a medium saucepan.

2. Stir in the cornstarch slurry and mix with a whisk until thick, for about 2 minutes. Whisk in the sugar, and pour the mixture into 8 individual bowls or 1 large bowl, making sure to thoroughly scrape the sides of the pot.

3. Cool overnight in the refrigerator. Before serving drizzle a little of the pomegranate syrup on top and sprinkle with the pistachio nuts and/or fresh berries.


Curry Tofu and Basil springrolls June 21, 2014

Filed under: Uncategorized — kshrgirl @ 3:14 am

Original Source White On Rice Couple



ingredients for springrolls:
1 pkg of firm tofu.
1/2 cup peanut or vegetable oil
1 Tablespoon curry powder
1 teaspoon cumin
2 cloves garlic
5 table spoons soy sauce
2 teaspoons salt
2 teaspoons fresh ground black pepper
1 teaspoon sesame oil
fresh thai basil
rice paper
garlic soy dip ingredients
1-2 crushed garlic cloves (or finely minced), but crushed garlic really brings out the flavor.
1 crushed thai chili
1/2 squeezed lime ( or about 2 Tablespoons)
1 Tablespoon of sugar
1 teaspoon of rice vinegar (optional)
1/4 cup soy sauce
1/8 cup water


directions for springrolls:
Drain Tofu and blot dry with paper towels to remove excess moisture. Slice into about 1/4″ pieces.
Wash basil, lettuce and cucumbers. Slice cucumbers into matchstick sizes.
In large plastic freezer bag, combine crushed/minced garlic, vegetable oil, curry powder, cumin and soy sauce, salt, pepper and sesame oil. Mix the marinade well, then add slices of tofu in bag. Lay tofu slices in gently on top of each other so that they don’t break. Make sure all marinate coats each slice of tofu.
Let marinade for at least 1 hour or until all tofu slices soak up the marinade.
Heat up frying pan. Do not add oil to the pan because the tofu is well oiled. Fry slices of tofu until both sides are golden brown with a nice firm crust.
Allow tofu to cool, then slice into 1/4 ” strips.
In large bowl, fill with warm water. Quickly dip each rice paper in warm water for about 2-3 seconds.
Place wet rice paper on work station. Make sure rice paper is completely hydrated and softened before rolling.

garlic soy dip directions

Mix all ingredients together well, making sure sugar dissoloves. Add slices of chili on top for garnish and extra spice. Serve with springrolls.


Spinach and Cheese Borekas (K-Dairy, Vegetarian) June 20, 2014

Filed under: Uncategorized — kshrgirl @ 12:23 am

Original Source: Kveller

Makes about three dozen pastries.

1 10-oz package frozen spinach, thawed, squeezed of excess water and chopped
1 egg, lightly beaten
1 cup ricotta cheese
1 cup grated mozzarella cheese
1 clove garlic, minced
1/8 teaspoon ground nutmeg
Salt and freshly ground black pepper

1 16-ounce package of phyllo dough, thawed
1/2 cup (1 stick) unsalted butter, melted
1 large egg, beaten
Toasted sesame seeds for sprinkling

Combine spinach, egg, ricotta, mozzarella, garlic, and nutmeg in a bowl and mix well. Season with salt and pepper to taste and set aside.

Preheat the oven to 350 degrees and lightly grease the bottom of a baking sheet with butter or cooking spray.

Place the thawed phyllo dough on a flat surface and cover it with a lightly damp dishtowel to keep it from drying out when not in use.

Remove one sheet of dough and place it on a flat surface. Cut it lengthwise into 4 strips, each 1/2-inch wide. Working quickly, brush the dough strips with melted butter. Fold one side of the strip over lengthwise to meet the other (like closing a book) and brush again with more butter.

Spoon 1 teaspoon of filling at the bottom end of each buttered strip. Fold the bottom right corner of the strip upwards, towards the left edge to make a triangle. Then fold the triangle over to the opposite side. Continue folding upwards in this manner until you are left with a fat triangle with the filling tucked safely inside.

Brush the outside of the triangle with a little more butter and place on the baking sheet. Repeat with additional pieces of phyllo until all of the filling is used up. Just before baking, brush the filled borekas with the beaten egg and sprinkle with sesame seeds. Bake until golden brown, about 20 minutes.


Artichokes with Roasted Garlic-Wine Dip (K-Dairy or Parve, Vegetarian or Vegan) June 14, 2014

Filed under: Uncategorized — kshrgirl @ 7:05 pm

Original Source


2 whole garlic heads
4 medium artichokes (about 3 1/2 pounds)
1/2 cup dry white wine
1 cup organic vegetable broth
1 tablespoon butter (or margarine)
1/4 teaspoon kosher salt
Chopped fresh parsley (optional)


Preheat oven to 400°.
Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 400° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2 inch from tops of artichokes. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until a leaf near the center of each artichoke pulls out easily. Remove artichokes from pan.

Combine half of garlic pulp and wine in a small saucepan; bring to a boil. Cook 2 minutes. Add broth; cook until reduced to 1/2 cup (about 8 minutes). Remove from heat; stir in butter and salt. Pour mixture into a blender; add remaining half of garlic pulp. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Sprinkle dip with parsley, if desired. Serve dip with warm artichokes.

4 servings (serving size: 1 artichoke and 3 tablespoons dip)


Gnocchi Mac & Cheese (K-Dairy, Vegetarian) June 5, 2014

Filed under: Uncategorized — kshrgirl @ 7:15 pm

Original Source: Melinda Strauss at Joy Of Kosher

Prep Time : 20 min
Cook Time : 35 min
Ready Time : 55 min
Servings: 8


2 lbs. gnocchi (homemade (link to: http://www.joyofkosher.com/recipe/cilantro-pesto-gnocchi/) or purchased)
5 Tbsp butter
2 Tbsp all-purpose flour
2 cups whole or 2% milk
2 tsp Dijon or spicy mustard
1/2 tsp salt
1/2 tsp pepper
1/8 tsp ground nutmeg
1 cup shredded cheddar
1/2 cup shredded mozzarella
1/2 cup cubed American cheese
1/4 cup grated parmesan
4 Tbsp bread crumbs


Prepare the gnocchi by making this homemade version on Joy of Kosher or boil the purchased variety by following package directions. If you are making your own gnocchi, you should double the recipe. Place gnocchi in a casserole dish.

Preheat the oven to 375 degrees F.

Make the béchamel: In a large saucepan, melt 3 tablespoons of the butter over medium heat. Add the flour and stir with a wooden spoon until thick, around 30 seconds.
Add the milk, mustard, salt, pepper and nutmeg and stir until bubbling and thick, around 5-7 minutes.

Add the cheddar, mozzarella and American cheese and stir to combine.
Pour the sauce over the gnocchi.
Combine the parmesan and bread crumbs and sprinkle over the gnocchi and béchamel. Dollop the remaining 2 tablespoons of butter over the crumbs.

Baked uncovered for 30-35 minutes, until the top is golden brown. Enjoy!


Tofu Parmigiana (K-dairy, Vegetarian) June 2, 2014

Filed under: Uncategorized — kshrgirl @ 6:15 pm

original source


1/2 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese


In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
Bake at 400 degrees F (205 degrees C) for 20 minutes.


Picnic Potato Salad (K-Parve, Vegan) June 1, 2014

Filed under: Uncategorized — kshrgirl @ 2:44 pm

Via Nosh And Nourish


1 1⁄2 cup Walnuts
1 cup Water
1⁄2 cup Almond milk
3 pounds small white potatoes
1 yellow bell pepper
1 tablespoon minced onion (or sub fresh)
3 tablespoons Yellow Mustard
1 tablespoon brown dijon mustard
1 tablespoon Apple Cider Vinegar
2 tablespoons sweet relish
1 tablespoon fresh diced chives
salt and pepper to taste


Soak the walnuts in a container with water at room temperature for 4 hours. Then, drain the water. Add the almondmilk and use an immersion stick blender (a regular blender will also work) to puree the walnuts.
Preheat oven to 425 degrees. Remove stem and seeds from bell pepper. Slice into big strips, then lay flat on a lined cookie sheet, with the outside skin of the pepper facing down. Roast for 20 minutes or until softened and lightly browned. Let cool, then, dice and set aside.

Chop potatoes into 3/4 inch cubes.
In a large stockpot, boil water (2/3rds full). When boiling, add potatoes. Let cook for 20 – 25 minutes. Potatoes should be soft enough to press with a fork, but not mushy.
Drain potatoes.

In a large mixing bowl, combine ingredients except the potatoes.
Once thoroughly mixed, add in the potatoes and stir.

Cool in fridge for 1 – 2 hours before serving.


Mac N’ Cheeze (Vegan/K-Parve) May 18, 2014

Filed under: Uncategorized — kshrgirl @ 9:30 pm

Original Source: One Green Planet


12 ounces gluten-free pasta elbows
1 cup raw cashews
1 cup unsweetened milk substitute of choice (we’ve used hemp, almond, and walnut-all delicious!)
2 cloves garlic
1/3 cup nutritional yeast
2 tablespoons tahini
3 teaspoons lemon juice
1 teaspoon turmeric
1/8 teaspoon cayenne red pepper
1/8 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon pepper


Cook the pasta according to the directions on the package. Gluten-free pasta, especially when brown rice based, tends to absorb more water than normal, so be sure to add extra water to the pot before boiling; it usually takes a few extra minutes for GF pasta to reach the al dente stage, too. And be sure to add a little salt to the water before boiling- it flavors the pasta.

As pasta cooks, combine the raw cashews and nut milk in a blender or food processor. I never soak mine before hand- I prefer the slightly thicker sauce that results from not soaking them in this recipe.
Once combined, add the rest of the ingredients. Yup, all of ‘em.
(Told you this recipe was easy!)
Blend until combined. Set aside.
Once pasta is al dente (literally meaning “to the bite”; leave a little texture in that pasta! Don’t boil it into mushy submission.), strain, rinse, and put it back into the pot. Pour in the cheeze sauce, using a wooden spoon to gently toss and coat the pasta.
Turn the burner back onto low and continue to cook the pasta and cheeze sauce together about 3-5 minutes, stirring occasionally until the sauce thickens to the noodles.

Serve with a garnish of fresh basil or cilantro, avocado, or a little hot sauce.

To reheat, simply warm the pasta in a pan with a little non-dairy milk, stirring ’til creamy.

Saves well in a refrigerated space for about a week.


Crispy Tofu Nuggets (Vegan/K-Parve)

Filed under: Uncategorized — kshrgirl @ 8:42 pm

Original source: One Green Planet


For the Tofu Nuggets

½ cup all-purpose flour (65 g)
1 teaspoon raw cane sugar
1 teaspoon sea salt
2¾ cups unsweetened cornflakes (100 g)
14 ounces tofu (400 g)
2 cups vegetable oil (500 mL)

For the Curry Ketchup

Juice from ½ lemon
⅔ cup tomato paste (140 g)
2 tablespoons agave syrup
1 teaspoon curry powder
2 tablespoons olive oil
Sea salt
Freshly ground black pepper


For the Tofu Nuggets

Stir the flour together with the raw cane sugar, sea salt, and 6 tablespoons (90 mL) water until the batter is smooth.
Finely crumble the cornflakes.
Cut the tofu into slices that are just under ½ inch (1 cm), and then use a knife to shape the tofu into nuggets.
Dip the nuggets in the batter and then coat them with the cornflakes.
Heat the vegetable oil in a deep fryer or a small saucepan. (You’ll know the oil is hot enough if you dip a wooden toothpick into the oil and small bubbles float up to the top around the toothpick.)
Fry the nuggets for approx. 3 minutes.
Transfer to a plate lined with paper towels to absorb any excess oil.
For the Curry Ketchup

Mix all of the ingredients with 3 tablespoons water.
Serve with the nuggets.


Homemade Tomato Soup (K-Parve/Vegan)

Filed under: Uncategorized — kshrgirl @ 8:31 pm

Original source The Saucy Southener

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 6 cups


1 tablespoon olive oil
1 cup diced onion
½ cup peeled and minced carrot (about 1 large carrot)
2 teaspoons minced garlic (about 2 cloves)
1 -15-15 ounce can white beans, drained and rinsed (I used Great Northern)
1 -28 ounce can crushed tomatoes
1½ – 2 cups vegetable stock or water
2 teaspoons basil preserved in olive oil (or you could add pesto)
¼ teaspoon dry oregano leaves
¼ teaspoon crushed red pepper flakes
Fresh ground black pepper


In a medium-sized saucepan, over medium heat, add the olive oil.

Once the oil is hot, add the onion and the carrot and saute for about 10 minutes or until the carrots begin to soften (the smaller you cut them, the more quickly this will happen).

Add the garlic and continue to saute for about 3 minutes.

Add the beans, crushed tomatoes and stock (or water), basil, oregano and crushed red pepper flakes.

Cover and simmer for about 20 minutes.

Remove from heat and using an immersion blender (or removing portions to a regular blender), blend until smooth.

Add ground black pepper to taste and serve in bowl.