Vegan Cashew Cheese Pizza with Almond Flour Crust
/What do you eat if you cannot eat dairy on Shavuot? Try this dairy-free, vegan and gluten-free pizza recipe, made from cashew cheese with an almond flour crust.
Read MoreWhat do you eat if you cannot eat dairy on Shavuot? Try this dairy-free, vegan and gluten-free pizza recipe, made from cashew cheese with an almond flour crust.
Read MoreThis is a delicious and versatile non-dairy cheese crepe recipe for the Jewish festival of Shavuot. It’s made with spelt flour and Kite Hill vegan ricotta cheese.
Read MoreCraving a simple summer salad for dinner? Try this Grilled Chicken Salad One-Pot Meal with a zesty Homemade Dressing. There is no need for side dishes, so you can get into and out of the kitchen quickly!
Read MorePassover only lasts for 8 days. But if you already miss a good burger on a bun, you will love these kosher for Passover slider sandwiches, made from almond flour and psyllium husks. Plus, they are paleo, keto and gluten free!
Read MoreThis vegan spinach dip is a blend of spinach, cashews and Texas sweet onions. The cheese flavor comes from the nutritional yeast and a host of other delectable flavorings, blended together to cheesy perfection.
Read MoreThe combination of ingredients in this raw vegan no-bake cheesecake gives the filling a very cheesecake-like flavor, and the crust feels very close to an authentic graham cracker texture and flavor.
Read MoreMizuna is a Japanese mustard green with serrated leaves that resemble dandelion greens. Its flavor is tangy and slightly bitter. Mizuna is nutrient dense with lots of vitamins A, C and K, folate and iron. The leaves are often used in salad mixes like mesclun and spring mix.
Its bitterness yet slight unfamiliarity to most people make it a thematic addition to the Passover Seder meal. Although halachically it cannot be substituted for romaine lettuce on the Seder plate, it can be served at the Seder meal in raw form.
Mizuna can also be made into a (dairy) pesto to serve with breakfast. This mizuna pesto recipe is very tasty and so simple to whip up:
3-4 cups mizuna leaves, washed and dried, and include leaves and stem
2/3 cup nuts (roasted 5 min in the oven)
1/2 cup parmesan cheese
3 Tbsp fresh-squeezed lemon juice
1 Tbsp lemon zest
2/3 cup olive oil
3 or 4 garlic cloves
Salt and pepper to taste
Throw the mizuna into a food processor.
On a baking rack lined with parchment paper, roast the nuts for 5 minutes in the oven.
Add the roasted nuts, then the rest of the ingredients.
Run the food processor on high for 30 seconds or until the ingredients are completely processed.
That’s all there is to it! This pesto goes well on matzo – or even on its own as a side dish.
Chag kasher v'sameach.
ACTIVE PREP TIME: 5 MIN TO PREPARE THE MIXTURE
PASSIVE PREP TIME: 1 HR TO REFRIGERATE THE MIXTURE
One of the hallmarks of the Passover seder is matzo ball soup. This traditional Ashkenazi food is almost always made from matzo meal. However, people who are celiac or gluten-sensitive, or who choose not to eat wheat, are not able to partake in this holiday indulgence. Additionally, although matzo is a big part of Passover and should be enjoyed on seder night, matzo balls are just one more dense, carbohydrate-heavy, fiber-less food to digest so late at night.
And then there are the additives: Nearly all Passover soup mixes contain salt, sugar, cottonseed oil and MSG, in addition to either matzo meal or potato starch. The sodium content in particular is sky-high, with as much as 590mg per teaspoon! Examples abound: 1,290mg/Tbsp, 350mg/Tbsp (1 matzo ball), 1,040mg/Tbsp (1 cup) and 1,770mg/Tbsp.
The good news? You can easily make a delicious-tasting substitute for matzo balls using almond flour. These are simple, tasty and, with some added mint, rather refreshing.
Please note: The flour we use in this recipe is the Kirkland brand from Costco. There is a difference in consistency between brands. It also matters whether the product is almond flour or almond meal.
2 cups almond flour (not almond meal)
4 eggs
1/8 cup water (optional: use club soda for more fluffiness)
1/2 tsp dill weed
1/2 tsp dried mint leaves
1/2 tsp Himalayan salt
1/2 tsp garlic powder
In a medium bowl, beat eggs with all ingredients except almond flour
Stir in almond flour
Refrigerate for 30 minutes to an hour
Wet your hands with a little bit of water
Shape batter into 1-inch balls
Add balls to a pot of cooking chicken soup about 20 minutes before the soup is done
Let simmer for 20 minutes
Initially, the flavor will feel unfamiliar. Let the experience sink in. It is liberating.
Try this quick and easy cauliflower soufflé recipe. It takes about 30 minutes from start to finish and makes a very filling (and thrilling!) side dish that has a savory, cheesy flavor.
Read MoreThis week, I am featuring healthy, home-cooked meals that can be prepared quickly and efficiently, from easy-to-source ingredients.
One of the most challenging aspects about parenting is feeding your family meals that are delicious and nutritiously nourishing, while also being quick. That means no refined white flour pasta, preservative-laden sauces or packaged side dishes. That would be the easy way out.
Eating clean often takes time, planning and lots of made-from-scratch ingredients. But it need not be a burden if your kitchen and pantry are prepared and stocked, ahead of time, for the most common vegetables and other essentials.
I am reminded of a quote by Louis Pasteur:
“Chance favors the prepared mind.”
This works in cooking as well as in business or personal matters.
My kids have come to expect restaurant-style cooking every night. But sometime the wife needs a break. Here’s a meal that she prepared in about 10 minutes. It was a hit, too!
Canned wild salmon with mayonnaise, paprika and chopped yellow onion
Romaine lettuce and chopped red onion with olive oil and vinegar
Sliced candy stripe beets (we almost always have some steamed beets on hand)
Watermelon radish slices (this one is a favorite of our 7-year-old)
We purchased the wild salmon, organic olive oil and organic apple cider vinegar from Costco (all Kirkland). Everything else was purchased at the Larchmont Village farmer’s market in Los Angeles, from vendors including Underwood Farms and Sunrise Farms.
What are some quick and healthy meals that you’ve prepared for your family lately? Where did you buy the raw materials?
Try this baked and breaded branzino fish recipe. It makes an excellent appetizer on warm summer nights when you want to avoid adding more heat to an already-hot kitchen.
How do you prepare for Yom Kippur and Tisha B’Av – and what foods should your pre-fast meal consist of? The more thoroughly that you prepare, the better you will feel during and after the fast itself.
Kosher food can be both tasty and nutritious. It need not be filled with cheap refined carbs, sugar, salt, preservatives or filler. The purpose of Consciously Kosher is to teach people how to eat a kosher diet rich in nutritious, predominantly unprocessed whole foods. The recipes and meal hacks are simple and quick, to accommodate parents juggling careers and multiple kids.
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Salmon ceviche is the perfect dinner appetizer for warm summer nights during the Nine Days before the fast of Tisha B'Av. It does not involve cooking. Here's how to make it.