Jakir Manela of Kayam Farm asks Jewcology's Question of the Week.
Matza and Maror.
Breakfast Burrito! Scrambled organic/free range eggs, sauteed veggies of choice (I like mushrooms and scallions), shredded cheese, and sometimes some fake soy-“meat”, topped with salsa and/or roasted green chile, and wrapped up in a whole wheat tortilla (hand-made/Trader Joes). Great way to get your morning off to a “kick”! YUM!
Cranberry applesauce! First wash your organic apples and cranberries, and then pop the cranberries into boiling apple juice while cutting up the apples. Stir the cranberries occasionally and when the whole thing is bright red and mushy, it’s time to add the cut/peeled apple slices. Cook until done!
roasted white yams, butternut squash, parsnips and jerusalem artichokes and craisins with olive oil, fresh sage, salt and pepper
Love it Jakir!
Lentil soup that Rachael (my wife) cooks in the crock-pot for Shabbat. I should probably consult with her for the actual recipe, but its great!
Chickens with stage presence — I love them! My favorite veggie recipe is “Nut Roast” from Spice and Spirit cookbook. Saute a diced onion and green pepper. Add to a bowl that has in it 1 cup cooked brown rice, 1/3 cup wheat germ (or bread crumbs, matza meal, or rolled oats), 1 cup diced tomatoes, 1 cup ground pecans (or walnuts or almonds), 1 beaten egg, 2 Tbs minced parsley (or 1 Tbs parsley flakes), 3/4 tsp salt, 1/4 tsp paprika. Combine well. Place in greased 9×5-inch loaf pan. Bake 30 minutes at 375 degrees.
Karen, that sounds really yummy!
One of my favorite vegetarian recipes is tofu with sesame noodles. I press and drain the tofu, then brown it, while at the same time cooking the noodles/pasta. Then I mix them together with sesame oil, dark soy sauce (regular works too) and a bit of brown rice vinegar. It makes a great meal!
Mashed cauliflower, baked with sharp cheddar cheese (or nutritional yeast) on potato skins!
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