June 19, 2016
Author: Yvette Schlussel
Ingredients:
1 eggplant, sliced and salted
2 hard boiled eggs
1 onion, sliced and salted
½ cup walnuts sauteed
½ tsp salt or soy sauce to taste
Preparation:
Saute eggplant, add onions and walnuts.
Coarsely grind in food processor
Mix in 2 hardboiled eggs
Serve on toast or crackers
March 6, 2014
Author: Batsheva Frankel
I developed this recipe as an alternative to meat cholent- because I stopped eating meat when I started keeping shabbat. It’s yummy and fast!
Ingredients:
Barley
1 can whole potatoes
1 can cut sweet potatoes
1 brown onion – sliced
1 can garbanzo beans
1 can veggie baked beans
4-6 whole cloves of garlic
1 cup of ketchup
1 cup of BBQ sauce
1 parve kishke (sliced)
Preparation:
Grease sides and bottom of crock pot with olive oil. Cover bottom of crock pot with thin layer of barley. Put all ingredients in crock pot in order listed on Friday before shabbat- it will be ready for shabbat lunch!
April 4, 2014
Author: Michelle Berkowitz
Ingredients:
14-ounce can chickpeas, rinsed and drained and dried in a kitchen towel
1 head of cauliflower, outer leaves removed and discarded (or slice and saute them with garlic – they’re surprisingly delicious!), cut into bite-sized florets
Extra virgin olive oil
Coarse sea salt
1 tablespoon Dijon mustard
1 tablespoon seeded mustard
1 tablespoon white wine vinegar
Freshly ground black pepper
1/4 cup chopped Italian Parsley
Preparation:
1. Preheat the oven to 400 degrees F
2. Toss the chickpeas and cauliflower together in a large roasting pan
with
3 tablespoons of olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark and the cauliflower is quite soft, about 45 minutes.
3. Meanwhile, whisk together the mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper.
4. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley.
5. Serve warm or at room temperature.
Posted in Side Dishes
Tags: cauliflower, chickpeas, mustard, olive oil, parsley, sea salt, vinegar
July 28, 2014
Author: Roslyn Pearl
Ingredients:
Can of tomatoes
Sauteed onions
Garlic
other veggies (Carrots, celery, dried beans)
Directions:
Cook for 4 hours on small light
July 28, 2014
Author: C Grillo
Ingredients:
1/2 bag of Great Northern beans
1/2 bag Pinto beans
1/4 cup lentils
1/4 cup split peas
1 tsp parsley
1 stalk celery (chopped)
1 cup crushed tomatoes
1 carrot (chopped)
1 large onion (chopped)
1/2 stick margarine or butter
salt to taste
1 cup broken spaghetti noodles (cooked)
1 box frozen spinach OR broccoli
Directions:
Wash and drain Great Northern & Pinto beans and add to pot. Fill the pot 3/4 full with water
Add parsley, carrots, onions, tomatoes & salt to pot. Bring to a simmer (partially covered) for 3/4 hour.
Add lentils and split peas and Oleo (margarine/butter) and cook for another 3/4 hour – stir a little every so often.
Cook separately frozen spinach or broccoli and spaghetti – add to pot when finished (Split peas should be soft) adjust salt to taste and serve.
