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Topic: Recipes

apple honey bundt cake

Recipe: Apple Honey Bundt Cake

Want a bigger taste?  Join us at the Rosh Hashanah Retreat! Apple Honey Bundt Cake This recipe & photo come from Allrecipes.com Prep time: 20 minutes Cook time: 55 minutes Total time: 1 hour and 15 minutes Servings: 12 pieces Ingredients 1 cup white sugar 1 cup vegetable oil 2 eggs 3/4 cup honey 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 3 apples – peeled, cored and shredded 3/4 cup chopped walnuts Instructions Preheat the oven to 325 degrees F (165 degrees C).  Grease and flour a 9-inch Bundt pan or 2 loaf pans. In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla.  Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened.  Fold in the apples and nuts.  Transfer batter to prepared pan or pans. Note: If you’re baking the cake in loaf pans, reduce baking time to 45 minutes, or until a tester inserted in the center of each pan comes out clean. Bake Bundt […]

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Recipe: Chocolate Chip Banana Bread Waffles

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 […]

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Recipe: Kale Falafel Hummus Wraps

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 […]

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Recipe: Eggplant Salad

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, […]

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Recipe: Wild Alaskan Salmon

Want a bigger taste?  Join us this summer at the Hazon Food Conference! 4 6-ounce wild salmon filets (from Alaska), skin off 1 tablespoon chopped flat leaf parsley 2 teaspoons chopped fresh thyme 1 teaspoon chopped fresh rosemary 2 teaspoons chopped fresh chives Olive oil Salt and pepper Pat dry the salmon filets. Combine the fresh herbs in a bowl. Press the herbs on to the “presentation “side of the salmon (non-skin side). Salt and pepper the fish on both sides. Place a large saute pan over medium-high heat. Lightly coat the bottom of the pan with olive oil. Place the salmon filets, presentation side down, in the pan. Here is the hard part-Don’t touch the fish for at least 3-5 minutes until the fish has browned and is not sticking to the pan. If it sticks, it has not browned enough. The browned fish will be crispy and firm and will loosen itself from the pan. Turn the fish over and turn off the heat. Cover the pan and the fish will continue to cook for 3 more minutes. Your fish will be a perfect medium rare. If you want it well done (I don’t recommend it) keep the […]

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Recipe: Vegan Jackfruit Pulled “Pork” Sandwiches

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 […]

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Recipe: Vegan Peanut Butter Cup Pie

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Vegan Peanut Butter Cup Pie This recipe & photo come from The Minimalist Baker Prep time: 25 minutes Cook time: 15 minutes Total time: 40 minutes Servings: 10 Ingredients Crust 1 sleeve graham crackers (or sub a similar gluten-free cracker/cookie) 4 1/2 Tbsp melted vegan butter or coconut oil Pie 12 ounces firm silken tofu (slightly drained and patted dry) 1/2 cup creamy salted natural peanut butter 1/4 cup agave nectar or maple syrup (or sub honey if not vegan) 1 14-ounce can full-fat coconut milk OR coconut cream (1 can yields ~1 3/4 cups // chilled overnight // no shaking the can – you want the cream and liquid to remain separate) Chocolate Ganache Topping 1 cup semisweet dairy-free chocolate chips 1/3 cup non-dairy milk Instructions Preheat oven to 375 degrees F (190 C) and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches). Add graham crackers to a food processor and process until you achieve a semi-fine meal. A little texture is OK, just remove any large pieces that didn’t get ground. Add melted butter and pulse to combine. Add to greased pie pan and press down with your fingers to flatten. You can lay a piece of plastic wrap over […]

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Recipe: Garlic Herb Vegan Cheese

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Garlic Herb Vegan Cheese This recipe & photo come from The Minimalist Baker Serves: 32 For the Cheese 2 cups (240 g) raw cashews 2 garlic cloves, minced (1 Tbsp or 6 g) 1/2 tsp garlic powder, plus more to taste 1 lemon, zested 2 lemons, juiced (1/4 cup or 60 ml) 3/4 cup (180 ml) water 2 Tbsp (6 g) nutritional yeast 1/2 tsp sea salt 2 Tbsp (30 ml) olive oil For Serving 2 Tbsp (8 g) finely minced fresh dill Instructions Place cashews in a bowl and cover with cool water. Cover with plastic wrap and set in the refrigerator to soak for 12 hours. If you can’t get to them right away, drain, place back in bowl, and cover with plastic wrap. They will keep refrigerated for 24-36 hours. Once soaked, drain cashews thoroughly and add to food processor. Add minced garlic, garlic powder, lemon zest, lemon juice, water, nutritional yeast, salt, and olive oil. Process until very creamy and smooth, scraping down sides as needed. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, […]

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Recipe: Moroccan Charoset Balls for Passover

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 […]

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Recipe: Creamy Asparagus Soup for Passover

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 […]

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Fig and Rosemary Cookies (with Gluten Free Option)

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Ayala Sherman, adapted from food52 Ingredients 4 cups flour (1to1 GF baking flour) 1 tsp salt 2/3 cup extra virgin olive oil (or melted coconut oil) 2 egg yolks – room temperature 1 cup butter – room temperature 1 cup sugar 3 tablespoons chopped rosemary 1 cup chopped black mission figs Directions Cover figs with warm water until plump, approximately 20 minutes. Drain water and roughly chop figs to bite sized pieces. In a separate bowl, massage chopped rosemary with sugar. In a separate bowl whisk together salt with flour. In a standing mixer with a paddle attachment, beat the butter for 2-3 minutes to increase in volume. Add sugar mixture and continue beating for another 3-5 minutes. Add the egg yolks to butter/sugar mixture. Slowly drizzle in the olive oil and continue beating for another 1-2 minutes. Add flour/salt mixture to the wet ingredients. Fold in figs. Mix by hand with spatula Place dough on work space and knead together and separate into two flat discs. Refrigerate for 1-2 hours. Scoop using a mini ice cream scooper. Bake at 325 F convection (12 minutes) or 350 […]

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Stufato di Fave, Carciofi, e Lattuga Romana (Braised Favas, Artichokes, and Lettuce)

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Brought to you by Joyce Goldstein On Sunday, April 27, 2014, prolific cookbook author and chef Joyce Goldstein joined Hazon in Palo Alto for the Jewish Food Festival. She shared with us the health benefits of the California Mediterranean diet and took us on a culinary journey of Sephardi recipes, including this recipe for a spring vegetable ragout to feature at your Passover seder. Ingredients 1 lemon 6 large artichokes 2 pounds fava beans, shelled (about 1 generous cup) 2 small heads romaine or butter lettuce 4 tablespoons extra-virgin olive oil, or as needed 4 tablespoons chopped fresh flat-leaf parsley 4 tablespoons chopped fresh basil Salt and freshly ground black pepper to taste 1/2 cup water or vegetable stock, or as needed Gremolata of grated zest of 2 lemons, 6 tablespoons chopped fresh flat-leaf parsley or basil, and 1 tablespoon finely minced garlic 1 pound trimmed asparagus, cut into 2-inch lengths, or 1 cup shelled English peas, optional additions Instructions Fill a large bowl with cold water. Cut the lemon in half and squeeze the juice into the water. Working with 1 artichoke, remove all the leaves […]

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10 Ways to Make your Shavuot More Sustainable

Here are the Top 10 quick and useful suggestions from Hazon, to make your Shavuot more healthy and sustainable. To find out more information and suggestions from Hazon for Shavuot, visit the Hazon Shavuot Resource Page. 1 – Shavuot Recipes 2 – Understand the Dairy Connection Although everyone agrees that the food of choice for Shavuot is cheese (most typically blintzes, crepe-like pancakes filled with farmer cheese, or a Sephardic [Mediterranean Jewish]equivalent such as burekas, cheese-filled dough pockets), there are differences of opinion (some quite charming) as to why it is a custom. 3 – Choose the Right Kind of Dairy Traditionally, Shavuot is a dairy-laden holiday, with cheesecake and blintzes and burekas up the wazoo. Check out the Hazon Food Audit Toolkit and Food Guide for links to Kosher sustainable dairy providers. 4 – Eat Dairy Responsibly If you are looking to dive into the kitchen, head over to our Healthy and Sustainable Shavuot Menu with recipes and resources to bring delicious local seasonal treats bursting with spring flavor to your dairy-based feast. 5 – Learn about Adamah Dairy Our friends at Adamah have built a thriving dairy operation based on Jewish and sustainable food values. Check out these articles and podcasts on their amazing work: Goat […]

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10 Ways to Make your Passover More Sustainable

Here are the Top 10 quick and useful suggestions from Hazon, to make your Passover more healthy and sustainable. To find out more information and suggestions from Hazon for Passover, visit the Hazon Passover Resource Page. 1 – Passover Recipes Charoset from Around the World 2 – Plan Ahead In the time leading up to Pesach , be mindful of what you buy. Try to finish those “almost empty” containers in your fridge, and half empty bags of bread, rather than automatically resorting to buying new. You can get rid of chametz in the most sustainable and cost effective way by planning ahead in order to use up as much as you can of what you have before the start of pesach. 3 – Invest in Passover Dishware Pesach is a time when many families break out the fine china and heirloom silverware. It is a good investment, cost effective, and a sustainable method to invest in a set of Pesach dishware, that way you do not need to buy disposables every year.  However, if you’re using disposable plates this year, use post-consumer waste paper or plant-based ones. For some great compostable disposable dishwear products, check out Leafware, Go Green in Stages, Let’s Go Green, and World […]

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