Adapted from The Smitten Kitchen Cookbook by Deb Perelman 

From Deb: On those days in July when the zillion inhabitants of this tiny island (Manhattan) are squeezed into structures coated with heat soaking concrete from floor to sky, while vehicles weave through the gird in a way that makes living in NYC challenging, I would suggest an antidote in the form of a cold refreshing salad.

Ingredients

1/2 cup almonds, toasted and cooled
1/4 cup grated Parmesan cheese
1 small garlic clove, peeled and crushed
Pinch of red pepper flakes
2 tablespoons lemon juice
1/4-teaspoon table salt
1/3-cup olive oil
2 pounds medium zucchini, trimmed (about 4 medium, thin and longer if you can find them)

Directions

Grind almonds, Parmesan, garlic and red pepper flakes in a food processor until they are finely chopped. Add lemon juice, salt and olive oil and pulse a few times until combined. Pour the dressing in a large salad bowl and let it roll up and around the sides.

Using a vegetable peeler or mandolin, slice the zucchini into ribbons about 1/16" thick. Place the ribbons into dressing-coated bowl. Toss the ribbons gently (frankly-your hands work best for this as they won't break up the ribbons) Coat the zucchini with the dressing as evenly as possible. Serve at room temperature.
Serves 4

Recipe: Kosher, Vegetarian

This recipe was selected as one of the five finalists in the 7th annual Manischewitz Cook-off (2013). It was created by Robin Saul.

Ingredients

Garlic/Olive Oil Cooking Spray- Manischewitz®
1 medium onion diced
1 ½ lbs. Mushrooms, button or Portobello Mushroom
2 cups mango, diced
4 Tablespoons mayonnaise
2 Tablespoons balsamic vinegar
4 Tablespoons brown sugar
8 pieces Matzo Manischewitz®
½ Cup Vegetable Broth-Manischewitz®
Salt and Pepper

Directions

Stir onions into large non-stick frying pan sprayed generously with cooking spray until onions are tender but not brown.
Add chopped mushrooms, salt to taste, and sauté for 5 minutes. Pour in vegetable broth and balsamic vinegar simmering uncovered until reduced and absorbed. There should be no liquid in the pan and vegetables should be soft, but not brown.
While the mushrooms cook, in a small pot, combine mango and brown sugar with 2 tablespoons of water to prevent burning. Simmer for about 10 minutes until it thickens. Pulse with immersion blender leaving some small chunks but making it spreadable. Put into shallow bowl to cool.

To assemble Panini:
Use a jelly roll pan or a pan large enough for the whole piece of matzo to fit, and fill with 1/2 cup water. Immerse matzo sheet gently without cracking and hold down in water just until softened. Remove from water and lay on even surface such as a towel- lined counter. The matzo should feel soft, but still remain firm to handle.
Spread 2 matzos sheets with a total of about 1 tablespoon mayonnaise. Over the mayonnaise, spread one side with mushroom mixture and the other with mango jam. Divide the jam and mushrooms evenly among all sandwiches, spreading ingredients across matzo sheets. Close sandwich.
Give the same large fry pan a good dose of cooking spray and place sandwich on hot pan. Fry on medium heat using a flat pot cover or a smaller pan bottom to gently press down. The matzo should be a bit crispy so listen for the sizzle sounds. Raise or lower heat as needed. Spray top of sandwich with cooking spray and using a large spatula, gently flip sandwich. Press again and fry on medium high heat for just about 2 minutes. Repeat process for the each sandwich. Serve warm.

Notes

We tried Robin’s mango jam as a condiment for fish. So delicious on salmon. We think it would work well as a topping on any simple poached, baked or broiled fish or even roasted chicken.

Recipe: Kosher, vegetarian, passover

Adapted from a recipe by Mindy Johnson of Prettyveggie.com

When was the last time you had a Gyro? How 'bout tonight? All that lovely, creamy Tzatziki sauce..... mmmmmm.......

Ingredients

Veggie Chicken Cutlets- 2 packages/4 cutlets *
Whole Grain Flatbread or Pita
Greek Yogurt- 1 container
Cucumber- 1 small to medium
Mint- fresh, if possible, chopped
Tomato- sliced
(Onion- if you like it)
Garlic Powder, Cumin, Oregano, Salt
Oil

Directions:

Saute chicken in a little oil and while browning, prepare Tzatziki (Make in advance, if possible, so flavors can meld.)

Peel cucumber and cut in half the long way, then in half the short way. Scoop out seeds. Chop. Mix into yogurt. Add chopped mint, some garlic powder, and salt. Mix thoroughly and taste. The flavors will become stronger as they develop, so don't add too much- too early. Add more seasoning if you really think it needs it, but it's better to add later on. Put in fridge.

As chicken browns, add cumin, oregano, and salt. (Check package to see if chicken has already been seasoned.) Taste as you go, and add seasonings according to your taste.

Warm bread, either over stove or in microwave and place on plate. Slice chicken in strips and add chicken, sliced tomato, onion, and top with Tzatziki sauce.

Fold, and enjoy. Have lots of napkins on hand!

B'tayavon!

*Vegetarian/kosher "Chicken"- Lightlife Smart Cutlets

Notes

Mindy creates recipes with no specific amounts listed, only approximations. Be creative, have fun and enjoy!

Recipes: Meatless, Vegetarian, Kosher

Adapted from a recipe by Mindy Johnson of Prettyveggie.com

Talk about comforting! "Meat" and potatoes! I was so excited to take a bite when I originally posted this that I served myself before it had a chance to "set" and the potatoes started to slide, but it was SO good!

Ingredients:

Vegetarian Ground "Beef"- 3 pouches *
Carrots- peeled and sliced small
Peas- handful, frozen
Parsnips- peeled and sliced small
Potatoes- 6 large (mashed) or pre-packaged mashed potatoes
Worcestershire Sauce **
Bay Leaf
Vegetarian Broth
Flour or cornstarch
Salt
Oil
Baking Spray
Milk and butter if making your own mashed potatoes ***

Directions:

Saute ground "beef" on medium in a bit of oil until it is a slightly "caramelized." The trick to using veggie meats is to be sure the outside is browned well so the product stays together.

While sautéing, add carrots and parsnips. Cook until softened.

Add a bay leaf (remember to remove it later!), and a bit of Worcestershire Sauce. Use the herbs and spices you prefer, but Shepherd's Pie is not known as a very "herb-y" or "spice-y" dish. It's pretty mellow.

Mix a bit of flour or cornstarch with veg broth, and add to mixture in pan to add "stickiness" to the meat. Stir. Add peas.

Spray a baking pan (round or square) and pour in meat mixture. (Be sure to remove the bay leaf!) Press down slightly, and add mashed potatoes on top. Leave some peaks. They brown nicely. I forgot once and missed seeing them.

Bake at 350 until heated through and browned on top. Remove from oven, and let rest before serving. If any is left, it will be more settled and won't "shift" on the second day.

B'tayavon!
3-4 servings

* Vegetarian/kosher Ground "Beef"- Morningstar Farms Recipe Crumbles
** Worcestershire Sauce- such as French's Brand is kosher, but I only realized recently that Worcestershire Sauce has anchovies in it. So, not truly vegetarian. However there are brands of pure vegetarian Worcestershire Sauce such as Wan Ja Shan.
***Milk and butter are not strictly vegetarian, so use margarine and almond or soy milk if you like.

Notes:

Mindy creates recipes with no specific amounts listed, only approximations. Be creative, have fun and enjoy!

Recipes: Vegetarian, Meatless, Kosher

Adapted from a recipe by Mindy Johnson of Prettyveggie.com

I must be channeling my mother. She used to make Sausage and Peppers ALL the time, and I haven't thought of it in years. Sausage and Peppers.... SO easy. Take a look!

Ingredients:

Sausage- vegetarian Italian Sausage *
Onions- sliced
Peppers- green, red, yellow, orange- sliced
Sub rolls- good ones!
Basil, Oregano- dry is fine
Garlic- fresh chopped is best, but up to you!
Olive Oil
(Wine or broth)
Salt
Red Pepper Flakes- if you like it hot

Directions:

Sauté until the onion is just starting to caramelize (brown around the edges), and add peppers to the pan. When veggies are softening, add some garlic, basil, oregano, and salt.

Stir and taste. Does it need more garlic? Add a little more. A little more basil or salt? Add a bit more. A dash of white wine or broth is great. Red pepper flakes, if you want to spice it up. When it tastes just right, add the sausage back to the pan, either in whole links or cut in pieces, and stir.

Cut open sub rolls, and "stuff" sub roll with sausage, peppers, and onions. So good, and so easy!

This can be eaten as a sub, or with bread on the side, or on pasta, or with red sauce added. Just think of the combinations you can come up with!
B'tayavon!

* Vegetarian/Kosher: Tofurky Italian Sausage

Lightlife Smart Sausages Italian Style

Notes:

Mindy creates recipes with no specific amounts listed, only approximations.

Be creative, have fun and enjoy!

Recipes: Vegetarian, Kosher, Italian

Adapted from a recipe by Mindy Johnson of Prettieveggie.com

I've REALLY been wanting Chopped Liver lately, and not the kind with walnuts or lentils in it. This came out pretty darn close, and I ate it for lunch with a salad and rye bread.... three days in a row!

Ingredients:

Vegetarian Ground "Beef"- 1 pouch*
Medium Onion- chopped (doesn't have to be fine)
"No Chicken Broth" or Veg Bouillon cubes- Splash of broth, or 2 bouillon cubes, chopped into pieces***
Salt/Pepper
Vegetable Oil/Olive Oil
Worcesteshire Sauce**
Hard-Boiled Eggs- chopped**
Cayenne Pepper**
Sherry**

Directions:

Saute 2/3 of onion in a small amount of vegetable oil and olive oil. (The olive oil adds some richness). As the onion becomes opaque and starts to brown slightly, add "Beef" and continue sautéing.

While sautéing, add broth OR crumbled bouillon cubes, and continue cooking. Taste. Add salt and pepper as needed.

**Add Worcestershire Sauce (don't forget, it contains anchovies and other spices, making the concoction saltier and not truly vegetarian because of the fish), or hard-boiled eggs, or cayenne, or sherry, as you like.

Add remaining raw onion. Stir for another minute or two to combine flavors and remove from heat. Cool slightly and pack away in the fridge overnight. (Always better on the second day!)

B'tayavon!

*Vegetarian/kosher Ground "Beef"- Morningstar Farms Recipe Crumbles
** Kedem makes a kosher sherry
***"Imagine" brand makes a very good "No Chicken Broth" (kosher) and a splash of broth is less salty than 2 veg bouillon cubes. Use whichever you prefer.

Notes:

Growing up, we added hard boiled eggs to our chopped liver, but I have a love/hate relationship with eggs, right now, being a vegetarian, so I did not add them. The one thing I did not do, and I will next time, is to give the mixture a pulse or two in a food processor so it is slightly more "creamy." And, I just might try a shot of sherry, too!

Mindy creates recipes with no specific amounts listed, only approximations. Be creative, have fun and enjoy!

Recipes: Meatless, Vegetarian, Kosher

Ingredients:

1 cup pickle juice
½ cup borscht
1 teaspoon pickling spice
1 tsp. garlic powder
½ teaspoon paprika
¼ teaspoon black pepper
16 oz. package sliced seitan
1-2 teaspoon canola oil
4 slices rye bread, lightly toasted
½ cup Russian dressing (recipe below)
½-1 cup sauerkraut
4 slices Swiss cheese

Directions:

Combine pickle juice, borscht, pickling spice, garlic powder, paprika, and black pepper in a small saucepan and bring to a boil over medium high heat. Reduce heat and allow to simmer for 15 minutes.

Place sliced seitan in a heat-proof bowl. Strain the pickle juice-borscht brew, and pour it over the sliced seitan. Let cool, cover, and refrigerate overnight.

Preheat oven to 400F. Remove seitan slices from brine and coarsely chop into bite sized pieces. Heat oil in skillet and sauté chopped seitan until light golden brown around the edges.

Lay rye slices on a baking tray, spread thickly with Russian dressing, place chopped seitan on top, follow up with sauerkraut and then top with a slice of Swiss cheese. Cook for 4-5 minutes or until cheese is melted.

Russian Dressing

Ingredients

1/2 cup mayonnaise
3 tablespoons ketchup
1 teaspoon pickle relish
1 teaspoon Worcestershire sauce
1 teaspoon prepared white horseradish

Directions:

Combine all ingredients in a small bowl, mix well.

Cover and refrigerate until ready to serve.

Recipes: vegetarian, kosher, Superbowl, food

Rachel Harkham is the author of "Get Cooking: A Jewish American Family Cookbook" written with Doni Zasloff Thomas. For more fun and tasty recipes check out Rachel's website.

KosherEye.com

Adapted from How To Cook Indian by Sanjeev Kapoor

Two eternal favorites of  Punjabi home cooking are masaledar chholay and rajma (spiced red kidney beans). When I was a child, we had them in our house at least once a week. This dish is always a good choice for Sunday lunch. Serve it with steamed rice, raita,  garlic naan, and salad.

Ingredients:

2-inch piece ginger, peeled
8 to 10 cloves garlic, peeled, chopped or smashed
2 small, thin green chilies, stemmed
2 tablespoons cumin seeds
6 tablespoons vegetable oil
2 red onions, finely chopped, toasted, ground
1 tablespoon ground coriander
1 teaspoon red chile powder
4 medium tomatoes, chopped
Salt to taste
2  1/2 cups cooked chickpeas (canned is fine)
Chopped cilantro (optional garnish)

Directions:

Put the garlic ginger, garlic and green chiles in a spice grinder, and grind to a paste.

Place a small nonstick sauté pan over medium heat. Add the cumin and dry-roast for 2 minutes or until fragrant. Cool and grind to a powder in a spice grinder.

Heat oil in medium, non-stick saucepan over medium heat. Add onions. Cook, stirring, until nicely browned, about 4 - 5 minutes. Add ginger-garlic-chili paste and sauté for 2 minutes. Add cumin, coriander, chili powder and sauté for 1 to 2 minutes or until the oil comes to the top.

Add tomatoes and salt. Cook, stirring, 8 minutes or until oil rises to top..  Add chickpeas and sauté for  2 minutes. Add the water and simmer 10 minutes.

Serve garnished with cilantro if desired; serve hot.

Notes:

Yield: Makes 4 servings

Recipes: Vegetarian, Chickpeas, Indian Style, Parve, Kosher

KosherEye.com

by Ann Gentry, Vegan Family Meals, Real Food for Everyone

Kale gets really sweet and delicious when it has been exposed to frost; therefore, winter kale such as lacinato (also known as “dinosaur kale”) is ideal to use in a raw salad. Be sure to cut out the spine from the leafy part, as the spine can be too tough to chew. Beets and sweet potatoes are a fantastic combo that roast beautifully. However, this salad is a great opportunity for you to roast whatever vegetables you have on hand—regular potatoes, winter squash, or even carrots would also be lovely. The Sweet Mustard Tempeh has great flavor, in part from the marinade, which requires a bit of advance preparation. Incorporating a plant protein like tempeh makes this salad a satisfying and wholesome meal.

Ingredients:

Roasted Vegetables:
2 medium garnet yams (about 1 pound), peeled and cut into 1/2-inch cubes
4 medium red beets (about 14 ounces), peeled and cut into 1/2-inch cubes
1 1/2 tablespoons olive oil
1 clove garlic, minced
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

Dressing:
1/2 cup fresh orange juice
1/3 cup raw tahini
2 tablespoons brown rice vinegar
1 clove garlic, minced
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon saffron strands (optional)
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Assembly:
1 bunch lacinato kale (about 10 ounces), stems removed and leaves cut into 1/8-inch strips (about 4 1/2 cups) 3 cups loosely packed baby spinach
1 cucumber, peeled, seeded, and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
Sweet Mustard Tempeh (recipe follows), warm or at room temperature
Spicy-Sweet Roasted Almonds (recipe follows)

Directions:

Roasted Vegetables: Preheat the oven to 400°F. Line a large, heavy baking sheet with parchment paper. Toss the yams and beets in a large bowl with the oil, garlic, salt, and pepper to coat. Transfer to the prepared baking sheet and roast, tossing after the first 20 minutes, until the yams are tender and browned, about 40 minutes. Let cool completely

Dressing: Whisk the orange juice, tahini, vinegar, garlic, the 1/2 teaspoon salt, and the saffron in a medium bowl to blend. Gradually whisk in the oil to blend well. Season to taste with salt and pepper

Assembly: Toss the kale, spinach, cucumber, and bell pepper in a large bowl with enough of the dressing to coat. Add the tempeh and the roasted yams and beets, and toss again, adding more dressing if necessary. Transfer the salad to a platter. Garnish with the almonds and serve.

Sweet Mustard Tempeh

The tempeh needs at least an hour to marinate. This is a good do-ahead step, either the day before or make it your first order of business when you come into your kitchen to begin preparing the meal.

3 tablespoons tamari
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
2 tablespoons water
1 tablespoon minced garlic
2 teaspoons neutral cooking oil
1 (8-ounce) package grain-based tempeh, halved horizontally, then cut into 1/2-inch cubes

Whisk the tamari, mustard, maple syrup, water, garlic, and oil in a 9- to 10-inch sauté pan to blend. Add the tempeh and turn to coat. Arrange the tempeh in the pan so it is in a single layer and submerged in the marinade. Set aside to marinate for at least 1 hour, or cover and refrigerate overnight.

Set the sauté pan over medium-low heat. Cover and cook until the tempeh is hot and the marinade has reduced, about 15 minutes. Serve the tempeh warm or at room temperature.

Spicy-Sweet Roasted Almonds

Makes about 1 cup

1 cup raw whole almonds
2 tablespoons pure maple syrup
1 tablespoon neutral cooking oil
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/8 teaspoon fine sea salt

Preheat the oven to 350°F. Line a heavy rimmed baking sheet with parchment paper.

Toss the almonds, maple syrup, oil, chili powder, cayenne pepper, and salt in a large bowl to coat. Spread the almond mixture in a single layer on the prepared baking sheet. Bake, stirring every 5 minutes, until the almonds turn golden and the syrup begins to thicken and coat the almonds, about 15 minutes. Let cool. (The almonds and coating will become crunchy when cool.)

Notes:

Yield: Serves 4

Recipes: Vegetarian, Kale Salad, Tempeh, Parve, Kosher

by Ann Gentry, Vegan Family Meals, Real Food for Everyone

This recipe is the embodiment of simplicity, as it is a one-pot meal comprised of colorful vegetables cooked in a fragrant stock. If you have an attractive skillet, use it here for a beautiful stovetop-to-table dish that invites family-style dining. In addition, this recipe allows for a great deal of flexibility, feel free to include any vegetables you might have on hand. The vegetables are arranged individually, and their juices are enhanced by the sweet mirin; even my lads were arguing over who got to finish the last of this delicious stock. The easy cooking method and easy cleanup make this recipe truly family-friendly.

Ingredients:

1 medium onion
1 large head broccoli, stems removed and florets cut into bite-size pieces (about 2 cups)
1/2 small butternut squash (about 1 1/4 pounds), peeled and cut into 1/2-inch cubes
2 medium carrots, peeled and roll-cut
1/4 head green cabbage, cored and sliced into 1/2-inch pieces
8 ounces sugar snap peas, trimmed
3 ounces small fresh shiitake mushrooms, stemmed
1/4 teaspoon fine sea salt
1 (5-inch) piece fresh ginger, peeled
2/3 cup mirin
1/4 cup plus 2 tablespoons tamari
1 (14-ounce) container water-packed firm tofu, drained and cut into 3/4-inch cubes
1/2 bunch watercress, stems removed (about l 1/2 cups)
Sesame Rice (recipe follows), or soba or udon noodles, cooked according to the package
2 scallions, thinly sliced
1 nori sheet, cut into thin strips

Sesame Rice:
1 tablespoon toasted sesame oil
4 cloves garlic, minced
4 cups cooked Short-Grain Brown Rice
1/4 cup sesame seeds, toasted

Directions:

Quarter the onion through the stem end, then place the whole cut onion in the middle of a large cast-iron skillet, doing your best to keep the onion together. Arrange the broccoli, squash, carrots, cabbage, sugar snap peas, and mushrooms in clusters around the onion, keeping each vegetable separate from the other and arranging the vegetables so that the colors are balanced and attractive. Add just enough water to cover the bottom of the skillet (about 1 cup). Sprinkle the 1/4 teaspoon salt evenly over the vegetables. Cover and turn the heat to high. Bring the vegetables to a boil, then decrease the heat to medium-low and simmer until the squash is crisp-tender, about 12 minutes.

Using a Microplane grater, grate the ginger over a paper towel or sheet of cheesecloth, then squeeze the pulp to extract 2 teaspoons of ginger juice into a small bowl. Mix in the mirin and tamari. Add the tofu and toss to coat.

Spoon the tofu mixture over the vegetables and simmer uncovered until the tofu is hot, about 5 minutes. Add the watercress and simmer until it wilts, about 2 minutes. Remove the skillet from the heat and set it on a trivet in the middle of the dining table.

Divide the rice among dinner plates or bowls and have each person pick out their vegetables, using chopsticks to place them atop the rice. With a wide spoon, spoon some of the stock over the top of the vegetables on each plate. Serve the sliced scallions and strips of nori alongside to sprinkle on top of the vegetables.

Sesame Rice

Heat the oil in a large, heavy saucepan over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the rice and sesame seeds and cook just until heated through, about 3 minutes.

Notes:

Yield: Serves 4

Recipes: Vegetarian, Vegetables, Tofu, Parve, Kosher