vegan

Everything Bagel Greens

This is my new favorite vegetable side, and it takes less than 5 minutes to make! You can use any type of greens you like (I used collards above) but kale or spinach or chard also work wonderfully. Everything Bagel seasoning can be found at many grocery stores now and has a mixture of garlic, salt and sesame usually. It’s delicious!

EVERYTHING BAGEL GREENS

4 handfuls raw greens (collards, kale, chard, spinach - or a mixture)

About 4 shakes of Everything Bagel seasoning (I found mine at Trader Joe’s)

Olive oil

Add a splash of olive oil to a pan on medium heat. Add the greens and a small splash of water. Add another drizzle of oil on top. Cover with a lid for about a minute. Remove lid and stir, covering again and repeating until they wilt, for 3-5 minutes. Try not to over cook them…once they are bright green and wilted they are done! Turn the heat off and add a few shakes of the Everything Bagel seasoning. remember it has salt in it, so don’t add too much. Stir to combine and serve immediately. Add more seasoning as a garnish if you wish. Serves 2 as a side.

*tip: for a richer flavor, add a bit of butter to the pan as well!

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Vegan Weeknight Dinners

I create recipes for a living and even I sometimes need a little weeknight inspiration. I usually only have 30 minutes to get food on the table once we get home during the week, so I wanted to share 5 of my favorite vegan go-tos. Here’s a little roundup.

Happy cooking!

Sweet Potato + Lentil Tacos

I made this for dinner last night and it only took about 20 minutes. I thought it was such a tasty, healthy, easy weeknight idea that I needed to recreate it here. Happy cooking!

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SWEET POTATO + LENTIL TACOS

makes enough filling for about 6 corn tortilla tacos

1/2 red onion (diced)

1 small sweet potato (diced with peel on)

1 (15 oz) can cooked lentils (drained and rinsed in a colander)

a handful of arugula (or any greens! cilantro, lettuce, spinach, chopped kale...)

1 avocado

hot sauce

corn tortillas (or flour if you prefer)

Sauté the diced onion and sweet potato with some olive oil, salt and pepper for about 10 minutes over med/low heat, until the potatoes are soft when poked with a fork. For the last minute, add the lentils, just to warm them. Spoon the mixture into warm tortillas (I use tongs and heat mine over an open stovetop flame). Top each taco with a pinch of arugula, a slice of avocado, a bit of hot sauce and a pinch of flaky salt

 

I sautéed the sweet potatoes and onion  in my favorite skillet  for 10 min, then added lentils to warm them.

I sautéed the sweet potatoes and onion in my favorite skillet for 10 min, then added lentils to warm them.

Top the tacos with arugula, avocado and hot sauce

Top the tacos with arugula, avocado and hot sauce

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Video: Nut-Free Charoset for Passover

We are hosting a big Passover seder this weekend and the cooking has already begun! For us, the traditional meal always includes charoset, a paste typically made of nuts and dried fruit with a symbolic meaning to the story told on Passover. This year we came up with a nut-free version that Ezra can take to his preschool seder. It's just 5 simple ingredients. Watch us make it on the deck and the recipe is below. Happy Passover!

Cherry-Date Charoset

1 c pitted dates

1 c dried cherries

1/2 c pumpkin seeds (shelled, roasted and salted)

1/2 c sunflower seeds (shelled, roasted and salted)

juice from 1 large orange

Blend all the ingredients in a food processor until mostly smooth, but some chunks remain. The consistency is up to you; feel free to make it as smooth as you like. If you want it creamier, you may want to add a bit more liquid (another orange, or a splash of water). It can be made a couple days in advance and stored in the refrigerator. Spread it on matzah or eat it plain!

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We made this video to share with our friends at Interfaith Family, an organization that helps people engage in Jewish life. Learn more at interfaithfamily.com.

For more Forest Feast Passover recipes (including a Spiced Charoset and Spinach Farfel), check out this post!

Zucchini Recipe Round-up

It's that time of year when, if you have a garden (or a friend with one), you've got zucchini coming out of your ears! Below is a little round-up of my favorite Forest Feast zucchini recipes.

Also, I am gearing up for my book launch events in NYC next week for The Forest Feast Gatherings! If you live in the NYC area, I hope you'll join us on Wed 9/21/16 in Brooklyn or Thurs 9/22/16 in Manhattan. 

This  Vegan Zucchini Almond Bread  is so moist and delicious! I've made this recipe so many times and it is consistently delicious. I make loaves and intend to keep them in the freezer, but they get eaten almost immediately. 

This Vegan Zucchini Almond Bread is so moist and delicious! I've made this recipe so many times and it is consistently delicious. I make loaves and intend to keep them in the freezer, but they get eaten almost immediately. 

This  Zucchini Fan Quiche  is easy, pretty and tasty and works well for breakfast, lunch or a light dinner. I serve it alongside soup or salad. It also does well when made ahead or packed in lunches.   

This Zucchini Fan Quiche is easy, pretty and tasty and works well for breakfast, lunch or a light dinner. I serve it alongside soup or salad. It also does well when made ahead or packed in lunches.

 

These  Zucchini Latkes  are like little savory zucchini pancakes. Potato is mixed in to make them more filling. You can make mini ones for a party appetizer (or for kids) or larger ones for a dinner entree. 

These Zucchini Latkes are like little savory zucchini pancakes. Potato is mixed in to make them more filling. You can make mini ones for a party appetizer (or for kids) or larger ones for a dinner entree. 

Use a peeler to make this  Carrot-Zucchini Ribbon Salad.  Feel free to skip the flowers if you can't find any. Serve the salad cold, or throw the ribbons in a big skillet for 1 or 2 minutes with some cooked fettuccine pasta and butter for a more filling dish.  It's also great with pesto!  * * *  Cheers to late summer cooking & baking!

Use a peeler to make this Carrot-Zucchini Ribbon Salad. Feel free to skip the flowers if you can't find any. Serve the salad cold, or throw the ribbons in a big skillet for 1 or 2 minutes with some cooked fettuccine pasta and butter for a more filling dish.  It's also great with pesto!

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Cheers to late summer cooking & baking!