Topic: Food Conference

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Chocolate Chip Banana Bread Waffles This recipe & photo come from The Minimalist Baker These vegan, gluten-free waffles have the crispy texture and sweet flavor of banana bread studded with chocolate chips. Plus, just 1 bowl and 30 minutes required! Enjoy as a lazy weekend treat, or make a batch ahead of time to enjoy throughout the week. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Servings: 3 Waffles Ingredients 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written) 2 medium-size ripe bananas 2 ½ tsp baking powder 1 ½ Tbsp neutral oil (such as avocado oil or melted vegan butter) 1 cup dairy-free milk (we used unsweetened almond) 1/4 tsp sea salt 1/4 cup rolled oats (gluten-free when necessary) 1 cup gluten-free flour blend (or sub spelt or unbleached all-purpose // plus more as needed) 1/4 cup dairy-free dark or semisweet chocolate chips Instructions To prepare flax egg, combine flaxseed and water in a medium (to large) mixing bowl, stir, and allow to sit for a few minutes to […]

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Kale Falafel Hummus Wraps This recipe & photo come from The Minimalist Baker Made with kale and chickpeas, these gluten-free and vegan falafel are a healthier take on one of our favorite Mediterranean dishes. Delicious, satisfying, and only 30 minutes to prepare. Serve on greens or wrapped in chard or pita. Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes Servings: 4 Wraps Ingredients 4 cups loosely packed kale, stems removed and torn 1 15-ounce can chickpeas, rinsed and drained (~1 ½ cups as recipe is written) 4 large cloves garlic, minced (4 large cloves yield ~2 Tbsp or 12 g) 1 ½ Tbsp tahini 3 Tbsp fresh lemon juice 1/2 tsp ground cumin 1/2 tsp sea salt 1/4-1/2 cup oat flour (ground from rolled oats // or all purpose if not gluten free) 2-4 Tbsp avocado or olive oil (for cooking) For Serving: Hummus (or store-bought // for topping) 4 medium pitas (white or wheat // sub rainbow chard for gluten-free option)* Greens of choice (such as fresh parsley or lettuce) Instructions Add kale to a food processor and pulse to chop. Add […]

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Eggplant Salad By Susan Barocas This recipe comes from The Jewish Food Experience This dish is also known as eggplant caviar, Ensalada de Berenjena a la Grega (the Ladino name for the Greek version) and Patlican Salatasi (in Turkish). Prep time: 10 minutes Cook time: 30 minutes Yield:  2–2½ cups Ingredients 2 medium to large eggplants (will yield about 2½–3 cups cooked) Salt 2–3 tablespoons good olive or nut oil 2 tablespoons lemon juice or wine vinegar or to taste 1–2 small cloves garlic, crushed Freshly ground pepper 15–20 cherry tomatoes (optional) Chopped parsley (optional) Directions Poke a couple very small holes in the neck and large end of the eggplant. Coat the eggplants lightly with about a teaspoon of the oil, then set each on top of a burner over a gas flame. Turn them carefully and often with a tongs until completely blackened and soft. Alternatively, the eggplants can be placed on a pan under a broiler or grilled outside, until the skin is shriveled and brown. With all of these methods, remember to keep turning the eggplants to get them evenly cooked. When cool enough to handle, […]

Want a bigger taste?  Join us this summer at the Hazon Food Conference! This recipe and photo come to us from Dave Albert on Rootiful. Jackfruit pulled pork Prep Time: 20 minutes Cook Time: 45 minutes Total Time: About an hour Yield: 4–6 sandwiches — Adapted from MORE, moreveganblog.com Ingredients 3 20-oz. cans of jackfruit in brine 1 tsp. olive oil 1 small onion, chopped 3 cloves of minced garlic or garlic powder equivalent 1 tsp. ground cumin .25 tsp. cayenne pepper 1 tsp. chili powder 1 tsp. paprika 1.5 tsp. liquid smoke 1 cup vegetable broth .5 cup BBQ sauce (I recommend smoky, tangy…) 4 buns or rolls Directions Preheat your oven to 400 degrees Drain and rinse the jackfruit. Cut the core from the edges (it’s okay to leave a little). Using your fingers, press the jackfruit upward to remove the seeds. Don’t worry about getting out every last seed, but try to remove most. In a large pan, sauté the onion in olive oil, add the garlic, and saute a bit longer, taking care not to burn the garlic. Add the jackfruit, liquid smoke, and seasonings. Mix everything well. Add vegetable broth, cover, and simmer for 10–15 minutes until all the liquid is absorbed. (If you don’t have a cover, simply simmer […]

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Moroccan Charoset Balls By Susan Barocas A typical Moroccan charoset recipe contains dates, raisins, local spices and various fruits finely ground together for unique blends. There is a tradition of rolling up haroset into balls that are delicious eaten alone or squished between two pieces of matzah at the seder, for a Passover breakfast or an anytime snack. Prep time: 15 min Cook time: none Yield: about 24 balls Ingredients 2 cups pitted dates (about 24 medium-sized) 6-7 dried figs, Black Mission or Smyrna 1 cup raisins, preferably golden 10-12 dried apricot halves 1 cup roughly chopped walnuts ½ teaspoon ground cinnamon or to taste Couple pinches allspice (optional) 1 to 2 tablespoons sweet red wine or grape juice ½-¾ cup almonds, finely ground (optional) Directions Using a food processor with the metal blade, pulse and grind the dates, figs, raisins, and apricots until coarsely chopped, scraping down the sides as needed. Add the walnuts, cinnamon, and allspice, if using, and pulse until mixture is finely chopped and blended together. Keep scraping down the sides as needed. It often will start to form a ball. Add just […]

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Creamy Asparagus Soup for Passover By Liz Rueven, Kosher Like Me This one pot vegan soup highlights the earliest spring crop during our joyous celebration of a new season. Feel free to make it in advance and store in the refrigerator for 2-3 days before serving. Serves 6-8. Ingredients 2 bunches asparagus, chopped (woody ends snapped and discarded) 1 small head cauliflower, rinsed and separated into florets 4 Tbsp olive oil 1 large red onion, peeled and chopped 4 cloves garlic, peeled and chopped 6 cups vegetable broth 4 Tbsp fresh dill, chopped (reserve some for garnish) 1 tsp fresh thyme 2 Tbsp fresh parsley, chopped salt and pepper to taste 1 Tbsp lemon juice (or more to taste) ¼ cup chopped pistachios (optional) Directions In a large soup pot, heat olive oil until shimmering. Saute onions until soft. Add garlic and toss for 2-­3 minutes. Add asparagus and cauliflower to same pot. Stir and cook, covered, for 10 minutes. Add vegetable broth, bring to a boil and immediately reduce to a simmer. Cook for 20 minutes or until cauliflower is tender. Remove from heat and stir […]