Took me a few batches but I FINALLY perfected it!!!! The creaminess from the roasted eggplant just makes this appetizer addicting!
INGREDIENTS:
1 Sweet Onion thinly julienned
1 Large eggplant unpeeled, washed and sliced 1/2″ thick
1 Red , yellow and orange Bell Pepper ribbed and seeded & cut into chunks
1-1/2 Tbsp 100% Maple Syrup
1 tsp Smoked Paprika
2 tsp White Vinegar
1 small can no salt added tomato sauce
2 Tbsp Avocado Oil
Olive Oil Cooking Spray
Sea salt & finely ground pepper
DIRECTIONS:
Heat oven to 400F. Salt and pepper your eggplant slices on both sides to taste and spray both sides with cooking spray. Roast for 20 min. Then flip and roast an additional 5-7 min. Set aside to cool.
In a deep skillet pan. Heat oil. Add onions and peppers season with salt and pepper to taste. Stir until semi soft. Add tomato sauce, maple syrup, paprika and vinegar. Stir until comes to a boil. Lower the heat to low and simmer for 30 min. With kitchen scissors cut each eggplant into quarters and add into skillet. Stir and simmer for another 10 min. Enjoy!
Hi Everyone! Today was the 2nd time I used this recipe and it was a success. I adapted the recipe from Reyna Simnegar. She is the recipe developer for her own site www.kosherpersianfoodblog.com. Her blog is one of the most intriguing I have ever stumbled upon! I hope you guys like this recipe as much as me and family do! Enjoy!
For The Yeast:
3 tablespoons active dry yeast
¼ cup Honey
1½ cups warm water (¾ cup boiling water mixed with ¾ cup cold water) For The Dough:
1½ cups Honey
1 cup Olive Oil , plus additional for spraying on the dough
1 tablespoon sea salt
3 cups warm water, divided (all water is lukewarm)
1 (5–lb.) bag white whole wheat flour (approximately 15 to 15¼ cups flour) For the glaze:
1 egg beaten
1 tablespoon oil
DIRECTIONS:
In a medium bowl, combine all the ingredients for the yeast mixture. Set aside.
In a large bowl or the bowl of a large mixer, place the honey, oil, salt, 2 cups water, and 7 cups flour. Mix until a smooth paste forms.
Add the yeast mixture, which should be bubbling, to the dough. Then, add the remaining 1 cup water and 8 cups flour until a consistency like that of play dough is reached.
Pinch off a piece the size of a lime and say this bracha: “Baruch Ata Ado-nay Elo-heinuMelech ha-olam, asher keedshanu be-mitzvotav vetzeevanu lehafrish challah teruma.” this means: “Blessed are You, our G-d, King of the Universe, Who has sanctified us with His commandments and commanded us to separate challah.” Then lift up the piece and proclaim “Hariv Zu’Challah” which means: “This is challah.” Wrap the dough in a piece of foil; it must be burned, but not while the challot are baking! Keep in mind that the doors of heaven open up at this point and you can pray for anything your heart desires.
Spray the dough with canola oil and cover with plastic wrap.
Let dough rise 1 hour and then punch down. Then shape the challah.
7. Place into oven preheated to 350 °F for approximately 25 to 45 minutes, depending on the size. The challot should be golden brown and sound hollow when tapped on the bottom. Wait until the challot cool before putting into plastic bags. At this point you can use them, freeze them, or give them away. You can also wrap them in foil and warm them in the oven right before “Hamotzi” (the blessing recited before eating bread).
1 (15 oz) can Organic black beans, drained and rinsed
2 Tbsp Organic tomato paste
1 large Organic egg
2/3 cup Organic frozen corn
1/2 cup Organic cilantro, chopped
1 tsp Smoked Paprika
2 tsp ground cumin
1/2 cup Organic rolled oats
1/4 cup oat flour
DIRECTIONS:
Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat. Note: this step can be done ahead of time.
Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms. Heat your oven to 400F.
Stir in the tomato paste, egg, corn, cilantro, chipotles, cumin and remaining 1/4 teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a greased baking sheet (I used coconut oil cooking spray) baking sheet. Bake for 10-15 min. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden. Serve patties with any condiment that you like. I served it with a Sriracha aioli. Mixed 2 Tbsp of Light Mayonnaise, 1-1/2 tsp of Sriracha, and squeezed half of a lime. Mix together. Use as desired. Enjoy! Nutrition Information (per burger): 200 calories; 4.3 g. fat; 31 mg. cholesterol; 160mg. sodium; 32.7 g. carbohydrate; 7.2 g. fiber; 11.3 g. protein
Vegan Double Chocolate Chip Cookies:
Makes 16 cookies.
INGREDIENTS:
1 can no-salt-added Organic black beans, rinsed well
2 Tbsp. Almond Milk or any milk of your choice
1.5 Tbsp. peanut butter/nut butter of choice
2 Tbsp. olive oil
3 Tbsp. whole wheat flour
¼ cup unsweetened cocoa powder
½ cup (see note)
1 tsp. baking powder
1 tsp. vanilla extract
pinch of cinnamon
pinch of salt
⅓ cup dark chocolate chips, plus more for sprinkling on top
DIRECTIONS :
Preheat oven to 375 and line a large baking sheet with parchment paper.
Combine black beans, milk, peanut butter, and olive oil in a food processor and process until smooth.
Add in whole wheat flour, cocoa powder, sugar, baking powder, vanilla, salt, and cinnamon, and continue processing until combined and mousse-like.
Stir in ⅓ c. dark chocolate chips.
Using a small cookie scoop. Drop 16 scoopfuls evenly spaced onto the baking sheet and sprinkle with the extra chocolate chips.
Bake for 10 minutes.
Let cool slightly, then put on a baking rack until they are cooled completely.
ENJOY!!
Store in the refrigerator.
*Note: *The sugar in this recipe can be reduced to about ⅓ c. if you prefer the cookies to be less sweet.
