Yom Kippur Recipes
- Turmeric-Roasted Carrots with Seeds
- Matzo Ball Soup
- Apple Pie
Turmeric-Roasted Carrots with Seeds Ingredients
- 1 pound small carrots, scrubbed, tops trimmed to about 1/2 inch
- 1 tablespoon finely grated fresh turmeric or 1/2 teaspoon ground
- 2 teaspoons cumin seeds
- 2 teaspoons fennel seeds
- Kosher salt
- Freshly ground black pepper
- 3 cups spicy greens, such as mustard greens, watercress, or wild arugula
- 1 tablespoon lemon juice
Turmeric-Roasted Carrots with Seeds Preparation
- Preheat the oven to 450°F.
- If using carrots on the larger size, halve them lengthwise. Toss the carrots with the olive oil, turmeric, cumin, and fennel on a rimmed backing sheet and season with salt and pepper. Roast, shaking the pan occasionally, until the carrots are evenly browned and tender (but not totally soft), 20 to 25 minutes; if your carrots are on the larger side, this might take a bit longer. Remove from the oven and set aside.
- Put the greens in a large bowl along with the lemon juice and season with salt and pepper.
- Scatter the carrots and greens on a large serving platter or bowl, making sure to scrape any of the oily, seedy business from the baking sheet in there, too.
Alison Roman is a cook, writer and author of the bestselling cookbook "Dining In," published by Clarkson Potter in Fall 2017. Her second cookbook "Nothing Fancy," is now available. She is a bi-weekly columnist for the New York Times Cooking section, as well as a monthly contributor to Bon Appétit Magazine. Originally from Los Angeles, she lives in Brooklyn until she decides to move upstate like everyone else.
Matzo Ball Soup Ingredients
- Extra-virgin olive oil
- 3 sprigs thyme (or 1/2 teaspoon herbs de Provence)
- 1 yellow onion, sliced thinly
- 1 leek, sliced thinly and rinsed of dirt (or skip if you don’t have one)
- 4 garlic cloves, minced
- Kosher salt
- 1 cup white wine
- 2 tablespoons white miso (or liquid aminos)
- 2 carrots, peeled (or scrubbed) and diced
- 2 medium parsnips, peeled and diced (or swap in sweet potato)
- 1 medium rutabaga, peeled and diced (or swap in turnips)
- 1 small celeriac head, peeled and diced (or 3 stalks celery, sliced thinly)
- 2 cups (or one 16-ounce can) cooked chickpeas
- 1 1/2 teaspoons red pepper flakes
- Zest and juice from 1 lemon
- 10 sprigs parsley, roughly chopped
- 4 ounces pappardelle or fettuccini
Matzo Ball Soup Preparation
- In a soup pot, heat a glug of olive oil over medium heat. Add the thyme (or herbs de Provence) and briefly fry, 10 to 15 seconds.
Add the onion, leek, and garlic, plus a big pinch of salt, and reduce heat to medium-low. Sweat the mixture until soft, about 7 minutes.
Add the white wine and reduce by half.
- Dissolve the miso into 8 cups of water. If it doesn’t blend completely, don’t worry, it will as the soup simmers—this just helps it along.
- Add the root vegetables, chickpeas, and miso water. Bring to a boil, reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes.
- Meanwhile, in a small frying pan, lightly toast the red pepper flakes over medium-high heat until fragrant, about 30 seconds.
- In a separate bowl, combine 1/2 cup of olive oil, the lemon zest, lemon juice, parsley, and a pinch of salt. Add the warm red pepper to the mixture.
- When the vegetables are tender, taste and adjust the salt as desired. Add the pasta and simmer until tender, 6 to 8 minutes.
- Divide the soup into 4 bowls and top with a hefty spoonful of the parsley relish.
Abra Berens is a chef, author, and former vegetable farmer. She started cooking at Zingerman's Deli, trained at Ballymaloe in Cork, Ireland. Find her at Granor Farm in Three Oaks, MI or Farm Club in Traverse City, MI. Her first cookbook, Ruffage: a practical guide to vegetables is out now. Her second book, Grist: a practical guide to grains and legumes is due Fall 2021.
Apple Pie Ingredients
- 3 cups (384 grams) all-purpose flour
- 1 1/2 teaspoons kosher salt
- 3/4 cup (168 grams) refined coconut oil, at room temperature (it should be solid)
- 1/4 cup cold unsweetened oat milk, plus more as needed
- 2 1/2 pounds baking apples (see Author Notes)
- 6 1/2 tablespoons raw sugar, plus more for the crust
- 2 tablespoons plus 1 teaspoon cornstarch
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
Apple Pie Preparation
- Heat the oven to 400°F.
- Combine the flour and salt in a large mixing bowl, and stir. Add the coconut oil and use your hands to incorporate completely; there should be no noticeable oil chunks. Add the oat milk and stir. The dough should form clumps and curds, be slightly damp, and easily hold together when squeezed. Keep adding oat milk in 2-teaspoon increments until you get there. (You can also assemble the dough in a food processor. Follow the same visual cues, but make sure to remove the lid frequently to ensure you don’t overmix.) Divide the dough into two balls—one slightly larger than the other (the larger one will be our bottom crust). Wrap both in plastic wrap, press into flat discs, and set aside in a cool area of the kitchen (not the fridge); this dough is easier to roll out at room-temp.
- While the dough hydrates, prepare the apple filling. Core, peel, and thickly slice the apples (figure about ¼-inch thick). Add to a large mixing bowl, then toss with the sugar, cornstarch, pumpkin pie spice, and salt.
- Roll out the larger dough disc into a 12-inch or so circle on a lightly floured surface. Make sure to rotate the dough regularly to ensure it doesn’t stick. If it cracks at all, just use your hands to press it back together. Use your hands to very carefully transfer the dough circle to a 9-inch pie pan. Fill with the apples. Roll out the remaining dough round into a 10-inch circle and use this to cover the apples. If the dough circle cracks or breaks in the transfer, just encourage it back together; no one will notice after it bakes. Trim any excess dough around the perimeter of the pie pan and use your fingers to crimp together the edges into a ruffly pattern. Brush the top of the pie with oat milk, then sprinkle very generously with raw sugar. Cut four steam vents in the center of the pie.
- Transfer the prepared pie to a lined sheet pan. Bake for about 1 hour and 15 minutes, rotating halfway through, until the crust is golden-brown. Let cool until barely warm before slicing and serving (this will take a couple hours, so plan ahead!).
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.
Battered Cauliflower Wings Lemongrass Skewers, Juicy Lucy Burger, Jalapeno Cheddar Taco Guac Burger, Americana Burger, FEAST Burger, CHILI CHEESEBurger, & Grilled Hawaiian BBQ Skewers are the Labor Day Weekend Recipe of the Week
Battered Cauliflower Wings Ingredients
- 1 head cauliflower
- 1 cup non-dairy milk
- 3/4 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
Battered Cauliflower Wings Preparation
- Preheat oven to 450°F.
- Wash and cut cauliflower into bite-size florets.
- Mix flour and spices together.
- Add milk and whisk until smooth.
- Prepare a baking sheet with parchment paper.
- Coat florets individually and place on baking sheet. Allow excess batter to drip away first.
- Bake 25 minutes, until golden brown.
- Toss in your favorite sauce or eat as-is with a dipping sauce.
- If coating in sauce, bake another 5 minutes to crisp up, or enjoy freshly coated.
Victoria Rand and Christopher Bill
Hi there! We're Victoria and Christopher, husband and wife from Montréal, Canada. Our passion is inspiring plant-based living in others, through the food we prepare and the places we travel. We created Eh Vegan to help people embrace a cruelty-free lifestyle and stick with it. We hope you enjoy our simple, delicious recipes as much as we do. Come say hi on Instagram or Facebook. That’s where we hang out the most!
Back-to-School Recipe of the Week
Hummus, Avocado, and Sun-dried Tomato Sandwich:
- 2 slices toasted bread or sprouted bread
- 1/2 a large avocado
- Sun-dried tomatoes, to taste
- Fresh cracked pepper
- First, toast your bread.
- Spread each piece of toast with 1/4 of avocado.
- Then, on top of the avocado, add a smear of your favorite hummus.
- The next layer will be your sun-dried tomatoes. Sprinkle with some fresh cracked pepper and finally, top with spicy greens like arugula.
- Serve open-faced or like a regular sandwich.
Linda Wagner is a skilled Nutrition Coach who utilizes a holistic methodology to invigorate the mind, body and spirit. It is her passion to help you know what it feels like to glow, radiate, THRIVE, and SHINE from the inside out!! Looking for a fast easy detox plan? Linda's got everything you need to get started! Check out her step by step programs here. For more healthy living tips and recipes please subscribe to Linda's blog.
Black Bean Brownies Ingredients
- 1/4 cup 100% cacao powder (no additives or preservatives)
- 1 teaspoon baking powder
- 1 teaspoon vanilla powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup granulated organic sugar cane or coconut sugar
- 100 grams 70% dark chocolate, divided into two parts * (see note)
- 1/3 cup 100% smooth cashew butter (or almond butter), no sugar added
- 3 tablespoons unsweetened almond milk
- 1X400 gram jar/can cooked black beans, strained and rinsed well (1 cup strained beans)
- 1/4 cup pure maple syrup
- 1/2 cup (130 grams) organic silken tofu
Black Bean Brownies Preparation
- In your small blender bowl, add the cacao powder, baking powder, vanilla powder, cinnamon, salt, and sugar and process for a few seconds until powdery. Set this aside.
- Break up half of the dark chocolate to make 50 grams or about 1/2 cup of chocolate broken into pieces. Transfer the pieces into a small microwaveable bowl. Add the cashew butter and almond milk to the chocolate. Microwave this on high for 15 seconds (no longer) then take it out and stir with a fork. Repeat this three times until most have melted. After, stir the mixture with a fork in the hot bowl until completely melted. Melting the chocolate this way will prevent it from burning in the microwave (which doesn’t taste good!).
- Alternatively, you can use the double boiler method on the stove-top, but this takes more time. Set this aside on the countertop.
In the bowl of your food processor, add the strained black beans and maple syrup and process until a thick paste with small chunks of beans forms.
- Then add the silken tofu and process for a minute or so until well mixed and combined.
- Add the melted chocolate/cashew butter mixture and process until completely combined.
- Then add the powdered cacao mixture and process for a minute or so, until you obtain a creamy chocolatey mixture and the black beans are specks. You may have to stop your processor halfway to scrape the sides of the bowl.
- As an option for an extra chocolatey flavor, chop the remaining half of the dark chocolate (50 grams) into small chunks and scatter some of the chunks into the mixture. Lightly process for a few seconds just to mix them in.
- Pour the chocolate mixture into the lined pan and spread evenly. Can sprinkle the top with a bit more of the dark chocolate chunks, if you want (option). Preserve any remaining chopped chocolate in a sealed container or jar in your fridge or freezer for future use.
Eating right is fundamental to maintaining good health and preventing disease. It is also important for the environment. Julie combines her years of medical experience with her passion for healthy eating to bring you nutritious and delicious recipes. With Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education, Julie has worked in various health care settings, from intensive care to medical-surgical to community and public health. She has taught in nursing faculties in Toronto, Canada, and Geneva, Switzerland, and has done consulting work with the International Council of Nurses (ICN). Julie is constantly experimenting in the kitchen to come up with healthy recipes that everyone can enjoy. As the founder of Health Continuum, she believes that good health is more than the sum of its parts. Check out her blog: Health Continuum.
Basil Coconut Sauce:
For the summer rolls:
- ½ cup full-fat coconut milk
- ¼ cup basil
- 1 tablespoon cashew butter
- 1 tablespoon lime juice
- 1/4 jalapeño, optional
- ½ clove garlic
- ½ teaspoon fresh ginger
- ¼ teaspoon sea salt
- 6 (28cm) spring roll rice wrappers*
- 4 ounces cooked rice noodles
- 4 ounces extra-firm tofu, sliced into strips**
- 1 ripe avocado, sliced
- 2 ripe peaches or 1 ripe mango, sliced
- ½ watermelon radish, very thinly sliced, optional
- Fresh herbs: basil, Thai basil and/or mint
- Pinches of sesame seeds
- Tamari and sriracha, optional for serving
- Make the basil coconut sauce: In a food processor, combine the coconut milk, basil, cashew butter, lime juice, chiles, garlic, ginger, and salt. Pulse until well combined. Season to taste.
- Assemble the summer rolls: Fill a shallow glass baking dish with 1-inch of warm water. Submerge one rice paper in the warm water for 7 seconds and then lay the softened wrapper on a clean, damp kitchen towel. Place desired fillings into the center of the wrapper. Fold the bottom of the wrapper over the filling and gently tuck the filling under the wrapper. Fold the sides over the filling. Then continue rolling and tucking the rice paper to form a summer roll. Repeat with the remaining rice papers.
- Serve with the Basil Coconut Sauce for dipping. Serve with tamari and sriracha on the side, if desired.
Summer Stone Fruit Waffles
- 1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
- 2 tablespoons raw sugar
- 1-3/4 cup oat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup coconut oil, melted
- 1-1/3 cups unsweetened almond milk
- 2 teaspoons vanilla extract
- 2 white peaches
- 1 red plum
- 1/4 cup walnuts
- Make the flax egg by combining flax meal with water. Stir with a fork and set aside for 10 minutes.
- Combine oat flour, baking powder, ground cinnamon, and salt in a large bowl.
- In a separate bowl, mix the coconut oil, almond milk, vanilla, and the gelatinized flax egg.
- Whisk the wet ingredients into the dry until well incorporated.
- Dice the white peaches, leaving 1/4 uncut for the topping. Then, fold the diced peaches into the batter.
- Let the batter rest for 10 minutes; meanwhile, plug in your waffle iron and turn it on to medium-high heat.
- Spray the preheated waffles maker with pan spray and pour the waffle batter into the iron. Cook according to your waffle iron's directions.
- While the waffles are cooking, toast the walnuts in a skillet over the stove for 2-3 minutes. Next, slice the plum and reserved white peach for topping.
- Stack your waffles, top with sliced peaches and plums, and sprinkle toasted walnuts. Lastly, drizzle with maple syrup or honey and enjoy!
I’m Jess. I’m a baker and blogger behind A Little Baker. I love making food and sharing playlists with the world from my little apartment in Los Angeles.
- 3/4 cup black glutinous rice
- 2 cups of water
- 1 1/2 tablespoon rice vinegar
- 1 tablespoon whole cane sugar
- 1/2 teaspoon sea salt
- 1 nori sheet
For the Unagi Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon whole cane sugar
- 1 tablespoon sake
For the Chickpea Tofu:
- 3 cups vegetable bouillon
- 1 cup chickpea flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground turmeric
- Prepare the black glutinous rice, it needs to be prepared at a 2-to-1 water to rice ratio. If you prepare 1 cup of dry rice you need to 2 cups of water.
- Put 1 1/2 tbsp of rice vinegar, 1 tablespoon of whole cane sugar, 1/2 teaspoon of sea salt in a saucepan. Stir over low heat until sugar is dissolved.
- Once rice is cooked, transfer to a flat tray and pour sushi dressing over it. Mix into rice using a sideways cutting motion. Cover with a damp towel and let cool.
For the Unagi Sauce:
- Mix 2 tablespoons soy sauce, 2 tablespoons of mirin, 1 tablespoon of whole cane sugar and 1 tablespoon of sake. Bring to a boil in a pot, lower heat and let thicken for a few minutes.
- For the Chickpea Tofu:Bring 1 1/2 cups of vegetable bouillon to a rolling boil in a pot.
- Mix 1 cup of chickpea flour with 1/4 teaspoon of sea salt and 1/2 teaspoon of ground turmeric. Add 1 1/2 cups of vegetable bouillon and stir until the mixture is lump-free.
- Lower to medium heat and pour in chickpea batter. Whisk continuously for 5-10 minutes until thickened. Pour into an 8x8-inch baking dish lined with parchment paper. Smooth out top with the back of a wooden spoon.
- Let cool and set for 1 hour, then refrigerate for a little while longer before cutting. This will give the "tofu" time to set properly. Cut into 12 pieces, and then cut in 2 again lengthwise to make them fit over nigiri.
- Note that this recipe makes a lot of extra chickpea tofu, you only need about half of it.
- Preheat oven to 350°F.
- Line baking sheet with aluminum foil, line up pieces of chickpea tofu. Bake for 15 minutes. Remove from oven, brush chickpea tofu with Unagi sauce and bake for an additional 15 minutes.
- Combine:Shape tablespoons of black rice into oblongs, smear tops with a bit of wasabi, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally, fold nori over bottom of rice.
Rekka is an experimental food blogger and illustrator, her blog Grim Grains happened when she switched to an all plant-based diet in early 2014. The project rekindled her love for cooking, and for creation. When she isn’t illustrating food, she is researching other oddities to incorporate into her recipes.
- 1/3 cup, plus 1 1/2 hazelnuts, chopped
- A dash of cinnamon
- Heaping 3/4 cup raspberries
- 1/4 orange, juice only
- 1 3/4 cup purple cabbage, shredded
- 1 kiwi, sliced
- 1 apple, julienned or thinly sliced
- A handful of fresh mint leaves
- 8 rice paper wrappers
- Add raspberries and orange juice to a pot and heat gently while stirring until it’s a smooth sauce. If it’s too tart for you, add some agave syrup or dates. Leave to cool off a bit.
- Toast the hazelnuts with some cinnamon in a dry pan for a few minutes until they’re lightly browned. Remove from heat.
- Boil some water and mix with cold water in a big bowl, until cold enough for your hands not to get burnt.
- Dip the rice paper in the water for about 10-15 seconds. The paper should get soft, but not slimy soft.
- Put some of each ingredient (everything except the raspberry sauce) on the lower half of the rice paper. Roll up tightly halfway, fold in the sides, and roll all the way up.
- Dip the rolls in the raspberry sauce.
Minimalist recipes — less is always more! I am minimalist vegan Jenny Mustard – fashion blogger, food vlogger, and design lover. I have a lifestyle blog, Jenny Mustard, it's dedicated to sharing anything I find interesting about life in general, and my own lifestyle in particular – vegan food, fashion, health, interior design, architecture, travel, product design, beauty, etc. and basically all things minimalistic.