Author: PatagoniaLlami

Directions

1. Cut the tofu into strips and wrap the pieces in a clean dish towel. Place a heavy object on top to squeeze them for 30 minutes.
2. In a large container, combine the ingredients of the tofu marinade (beer, orange juice, rice vinegar, tamari sauce, garlic and ginger). After 30 minutes of pressing, add the tofu strips to the marinade and marinate for at least 30 minutes.
3. While the tofu marinates, cook the rice according to packaging instructions. In a small bowl, massage the chopped kale with the tamari and sesame oil. Set aside.
4. In a small bowl, massage the chopped kale with the tamari and sesame oil. Set aside.
5. When the 30 minutes are up, remove the tofu strips without discarding the marinade. Set the marinade aside.
6. Heat a little olive oil in a skillet over medium heat. Cook the strips of tofu 3 minutes on each side, or until desired coloring.
7. Assemble your bowls. Start by mixing ½ cup to 1 cup of the cooked rice with ⅓ of the remaining tofu marinade. Then, place the rice at the bottom of your bowls, and continue with tofu, edamames, kale, cucumbers, carrots, avocado, green onions, sesame seeds and coriander. Sprinkle with one or two tablespoons of the remaining marinade and serve.

Directions

1. Heat your soup pot or dutch oven over medium heat and add olive oil.
2. Add the chopped shallots and carrots to the oil, stirring for approx. 10 minutes to soften.
3. Next, add garlic and add salt and pepper to taste, continue stirring for a couple of minutes.
4. Add stock, water, ginger, saffron and carrot greens or parsley, stir and raise the heat to medium-high and bring all to a boil.
5. Once the soup is boiling, lower the heat to low and cover & simmer for 25 minutes.
6. Turn heat off, lift the lid, remove the bay leaf, and with a hand blender, puree the soup (and shield your eyes!) 😉 – or if you don’t have one, just pour it into a standing blender and use the puree setting.
7. You’re done! Suggested garnish: sliced radishes and more carrot greens or parsley and serve.

We love morrocan Couscous, the fluffy, very thin couscous made from semolina .we eat it with soup (the traditional way), with sauted vegetables, and add it to salads. I used to buy it from Morrocan and Tunisian restaurants until I found, many years ago, the easy microwave version.


Last passover, I had vegan guests and needed a version that is also kosher to passover and gluten free.


So i decided to switch the semolina with polenta.


the results exceded my imagination. I got a beautiful Yellow, fluffy, sweet Couscous that since became a regulan on our dinner table.

the recipe is for the basic couscous “pasta”. It’s power is with the technique of making the couscous from scratch in the micriwave without the need of steaming it for hours like the traditional way.

for the basic semolina couscous just switch the polenta with the same amount ot semolina. —Neta Shpilman

Directions

1. Combine the polenta, salt (or chicken soup powder) and oil in a microwavable ball.
   cook on high heat for 2 minutes.
   (Do Not add water on this stage)
   
2. take the bowl out of the microwave and add 1 cup of water. mix with the polanta briefly only until the water cover the polenta.
   cook again in the microwave on high heat for 4-5 minutes.

   repeat it twice with the other 2 cups of water.
   at this time the mixture will not look fluffy at all and wil make big chunks.

3. after adding the 3 cups of water let the mixture cool for about 10-15 minutes.

   strain the mixture through a couscous strainer (or through a strainer with large holes) into a big bowl allowing the mixture to open up.
   if not fluffy enought you can repeat the straining procedure again.

Directions

1. Heat the oven to 425°F.
2. Toss the squash with the garlic, allspice, olive oil, and some salt and pepper.
3. Place on a tray, optionally lined with parchment, in the oven for 20 to 25 minutes, or until soft. Remove and allow to cool slightly.
4. While the squash is cooking, make the tahini sauce. Mix the crushed garlic with lemon juice and add the tahini. Now thin with the water and olive oil, and check for seasoning. You should taste a balance between the nutty tahini and lemon.
5. To assemble the salad, place the squash, chickpeas, red onion, and cilantro in a mixing bowl. Pour on the tahini sauce and remaining oil and toss carefully. Season with salt and pepper.

Directions

1. Preheat oven to 400 degrees F.
2. In a 10″, oven-proof skillet, brush 1 Tbsp EVOO to ensure the bottom and sides are well-coated.
3. Then add celery root and pear slices in a concentric circle starting from the center. Stop after one layer, and add half the garlic, 1/4 tsp SnP, and 1/2 Tbsp EVOO.
4. Add 1-2 more layers depending on how much you have left, and then add the remaining garlic, salt, pepper and EVOO. Just be sure no garlic is exposed or it will burn.
5. Put the pan over medium heat, cover and let cook 8 minutes. Place a plate or cookie sheet over the skillet and invert the cake onto it. Slide it bake into the skillet and cook 6 more minutes, uncovered.
6. Slide the skillet into the oven and cook 15 minutes more until everything is tender. Remove from the oven, and invert again onto a plate or serving dish. Sprinkle with chives and serve hot.

Directions

1. Begin making the crust by pulsing the almonds, pecans, and sea salt in a food processor. Drain the dates and add to the food processor with the nut/seed butter of choice and pulse until nuts and dates are finely chopped – you don’t want any big chunks.
2. Press the crust into a pie pan, filling the area of bottom first and then lining the sides as much as possible in an even layer. Refrigerate.
3. Prepare the filling by draining the dates and cashews and tossing them into the food processor with the sweet potato and coconut milk. Pulse until smooth – now you really don’t want any chunks. Add the vanilla and spices and pulse again to combine.
4. Pour the filling on top of the crust and use a spatula or knife to smooth. Sprinkle with sea salt and crushed pecan pieces.
5. Freeze for 6-8 hours before slicing. Serve immediately and store leftovers in an airtight container in the freezer.
   
6. Enjoy!