KosherEye Best Recipes - Vegetarian Kosher food recipes along with reviews on kosher products cookbooks are offered by the Koshereye http://jollygreengiant.koshereye.com/vegetarian.html Thu, 23 May 2013 23:23:23 +0000 Joomla! 1.5 - Open Source Content Management en-gb Zucchini Ribbons with Almond Pesto http://jollygreengiant.koshereye.com/vegetarian/2468-zucchini-ribbons-with-almond-pesto-.html http://jollygreengiant.koshereye.com/vegetarian/2468-zucchini-ribbons-with-almond-pesto-.html KosherEye.com

Zuchinni_Ribbons

]]> ContactUs@KosherEye.com (Allan Scher) Vegetarian Mon, 08 Apr 2013 17:31:36 +0000 Balsamic Mushroom Matzo Panini with Mango Jam http://jollygreengiant.koshereye.com/vegetarian/2466-balsamic-mushroom-matzo-panini-with-mango-jam.html http://jollygreengiant.koshereye.com/vegetarian/2466-balsamic-mushroom-matzo-panini-with-mango-jam.html KosherEye.com

Mushroom_Matzo_Panini

This recipe was selected as one of the five finalists in the 7th annual Manischewitz Cook-off (2013). It was created by Robin Saul.

Ingredients

Garlic/Olive Oil Cooking Spray- Manischewitz]]> ContactUs@KosherEye.com (Allan Scher) Vegetarian Mon, 08 Apr 2013 01:56:15 +0000 Vegetarian Chicken Gyro with Tzatziki Sauce http://jollygreengiant.koshereye.com/vegetarian/2338-vegetarian-chicken-gyro-with-tzatziki-sauce.html http://jollygreengiant.koshereye.com/vegetarian/2338-vegetarian-chicken-gyro-with-tzatziki-sauce.html KosherEye.com

Veg_Chicken_Gyro
Adapted from a recipe by Mindy Johnson of Prettyveggie.com

When was the last time you had a Gyro? How 'bout tonight? All that lovely, creamy Tzatziki sauce..... mmmmmm.......

Ingredients

Veggie Chicken Cutlets- 2 packages/4 cutlets *
Whole Grain Flatbread or Pita
Greek Yogurt- 1 container
Cucumber- 1 small to medium
Mint- fresh, if possible, chopped
Tomato- sliced
(Onion- if you like it)
Garlic Powder, Cumin, Oregano, Salt
Oil

Directions:

Saute chicken in a little oil and while browning, prepare Tzatziki (Make in advance, if possible, so flavors can meld.)

Peel cucumber and cut in half the long way, then in half the short way. Scoop out seeds. Chop. Mix into yogurt. Add chopped mint, some garlic powder, and salt. Mix thoroughly and taste. The flavors will become stronger as they develop, so don't add too much- too early. Add more seasoning if you really think it needs it, but it's better to add later on. Put in fridge.

As chicken browns, add cumin, oregano, and salt. (Check package to see if chicken has already been seasoned.) Taste as you go, and add seasonings according to your taste.

Warm bread, either over stove or in microwave and place on plate. Slice chicken in strips and add chicken, sliced tomato, onion, and top with Tzatziki sauce.

Fold, and enjoy. Have lots of napkins on hand!

B'tayavon!

*Vegetarian/kosher "Chicken"- Lightlife Smart Cutlets

Notes

Mindy creates recipes with no specific amounts listed, only approximations. Be creative, have fun and enjoy!

Recipes: Meatless, Vegetarian, Kosher

]]> ContactUs@KosherEye.com (Allan Scher) Vegetarian Thu, 07 Feb 2013 20:29:59 +0000 Vegetarian Shepherd's Pie http://jollygreengiant.koshereye.com/vegetarian/2337-vegetarian-shepherds-pie.html http://jollygreengiant.koshereye.com/vegetarian/2337-vegetarian-shepherds-pie.html KosherEye.com

Shepherds_Pie

Adapted from a recipe by Mindy Johnson of Prettyveggie.com

Talk about comforting! "Meat" and potatoes! I was so excited to take a bite when I originally posted this that I served myself before it had a chance to "set" and the potatoes started to slide, but it was SO good!

Ingredients:

Vegetarian Ground "Beef"- 3 pouches *
Carrots- peeled and sliced small
Peas- handful, frozen
Parsnips- peeled and sliced small
Potatoes- 6 large (mashed) or pre-packaged mashed potatoes
Worcestershire Sauce **
Bay Leaf
Vegetarian Broth
Flour or cornstarch
Salt
Oil
Baking Spray
Milk and butter if making your own mashed potatoes ***

Directions:

Saute ground "beef" on medium in a bit of oil until it is a slightly "caramelized." The trick to using veggie meats is to be sure the outside is browned well so the product stays together.

While saut]]> ContactUs@KosherEye.com (Allan Scher) Vegetarian Thu, 07 Feb 2013 20:22:53 +0000 Vegetarian Sausage & Peppers http://jollygreengiant.koshereye.com/vegetarian/2336-vegetarian-sausage-a-peppers.html http://jollygreengiant.koshereye.com/vegetarian/2336-vegetarian-sausage-a-peppers.html KosherEye.com

  Sausage_and_Peppers

Adapted from a recipe by Mindy Johnson of Prettyveggie.com

I must be channeling my mother. She used to make Sausage and Peppers ALL the time, and I haven't thought of it in years. Sausage and Peppers.... SO easy. Take a look!

Ingredients:

Sausage- vegetarian Italian Sausage *
Onions- sliced
Peppers- green, red, yellow, orange- sliced
Sub rolls- good ones!
Basil, Oregano- dry is fine
Garlic- fresh chopped is best, but up to you!
Olive Oil
(Wine or broth)
Salt
Red Pepper Flakes- if you like it hot

Directions:

Saut]]> ContactUs@KosherEye.com (Allan Scher) Vegetarian Thu, 07 Feb 2013 19:39:57 +0000 Vegetarian Chopped Liver http://jollygreengiant.koshereye.com/vegetarian/2335-vegetarian-chopped-liver.html http://jollygreengiant.koshereye.com/vegetarian/2335-vegetarian-chopped-liver.html KosherEye.com

Veg_Chopped_Liver

Adapted from a recipe by Mindy Johnson of Prettieveggie.com

I've REALLY been wanting Chopped Liver lately, and not the kind with walnuts or lentils in it. This came out pretty darn close, and I ate it for lunch with a salad and rye bread.... three days in a row!

Ingredients:

Vegetarian Ground "Beef"- 1 pouch*
Medium Onion- chopped (doesn't have to be fine)
"No Chicken Broth" or Veg Bouillon cubes- Splash of broth, or 2 bouillon cubes, chopped into pieces***
Salt/Pepper
Vegetable Oil/Olive Oil
Worcesteshire Sauce**
Hard-Boiled Eggs- chopped**
Cayenne Pepper**
Sherry**

Directions:

Saute 2/3 of onion in a small amount of vegetable oil and olive oil. (The olive oil adds some richness). As the onion becomes opaque and starts to brown slightly, add "Beef" and continue saut]]> ContactUs@KosherEye.com (Allan Scher) Vegetarian Thu, 07 Feb 2013 17:15:35 +0000 Sassy Seitan Reubens http://jollygreengiant.koshereye.com/vegetarian/2327-sassy-seitan-reubens.html http://jollygreengiant.koshereye.com/vegetarian/2327-sassy-seitan-reubens.html Adapted from a recipe by Rachel Harkham

Sassy-Seitan-Reubens_

Ingredients:

1 cup pickle juice
]]> ContactUs@KosherEye.com (Becky Sher) Vegetarian Sun, 03 Feb 2013 00:52:30 +0000 Masaledar Chholay http://jollygreengiant.koshereye.com/vegetarian/2322-masaledar-chholay.html http://jollygreengiant.koshereye.com/vegetarian/2322-masaledar-chholay.html A famous Punjabi preparation of chickpeas in a spicy tomato gravy

KosherEye.com

masaledarchholay-001

Adapted from How To Cook Indian by Sanjeev Kapoor

Two eternal favorites of  Punjabi home cooking are masaledar chholay and rajma (spiced red kidney beans). When I was a child, we had them in our house at least once a week. This dish is always a good choice for Sunday lunch. Serve it with steamed rice, raita,  garlic naan, and salad.

Ingredients:

2-inch piece ginger, peeled
8 to 10 cloves garlic, peeled, chopped or smashed
2 small, thin green chilies, stemmed
2 tablespoons cumin seeds
6 tablespoons vegetable oil
2 red onions, finely chopped, toasted, ground
1 tablespoon ground coriander
1 teaspoon red chile powder
4 medium tomatoes, chopped
Salt to taste
2  1/2 cups cooked chickpeas (canned is fine)
Chopped cilantro (optional garnish)

Directions:

Put the garlic ginger, garlic and green chiles in a spice grinder, and grind to a paste.

Place a small nonstick saut]]> ContactUs@KosherEye.com (Lois Held) Vegetarian Wed, 30 Jan 2013 13:03:37 +0000 Harvest Kale Salad with Sweet Mustard Tempeh http://jollygreengiant.koshereye.com/vegetarian/2250-harvest-kale-salad-with-sweet-mustard-tempeh.html http://jollygreengiant.koshereye.com/vegetarian/2250-harvest-kale-salad-with-sweet-mustard-tempeh.html Harvest Kale Salad with Sweet Mustard Tempeh
and Saffron-Orange Tahini Dressing

KosherEye.com

harvestkalsalad

by Ann Gentry, Vegan Family Meals, Real Food for Everyone

Kale gets really sweet and delicious when it has been exposed to frost; therefore, winter kale such as lacinato (also known as ]]> ContactUs@KosherEye.com (Lois Held) Vegetarian Sat, 05 Jan 2013 17:22:17 +0000 One-pot Vegetables and Tofu with Sesame Rice http://jollygreengiant.koshereye.com/vegetarian/2247-one-pot-vegetables-and-tofu-with-sesame-rice.html http://jollygreengiant.koshereye.com/vegetarian/2247-one-pot-vegetables-and-tofu-with-sesame-rice.html KosherEye.com

onepotvegetgables

by Ann Gentry, Vegan Family Meals, Real Food for Everyone

This recipe is the embodiment of simplicity, as it is a one-pot meal comprised of colorful vegetables cooked in a fragrant stock. If you have an attractive skillet, use it here for a beautiful stovetop-to-table dish that invites family-style dining. In addition, this recipe allows for a great deal of flexibility, feel free to include any vegetables you might have on hand. The vegetables are arranged individually, and their juices are enhanced by the sweet mirin; even my lads were arguing over who got to finish the last of this delicious stock. The easy cooking method and easy cleanup make this recipe truly family-friendly.

Ingredients:

1 medium onion
1 large head broccoli, stems removed and florets cut into bite-size pieces (about 2 cups)
1/2 small butternut squash (about 1 1/4 pounds), peeled and cut into 1/2-inch cubes
2 medium carrots, peeled and roll-cut
1/4 head green cabbage, cored and sliced into 1/2-inch pieces
8 ounces sugar snap peas, trimmed
3 ounces small fresh shiitake mushrooms, stemmed
1/4 teaspoon fine sea salt
1 (5-inch) piece fresh ginger, peeled
2/3 cup mirin
1/4 cup plus 2 tablespoons tamari
1 (14-ounce) container water-packed firm tofu, drained and cut into 3/4-inch cubes
1/2 bunch watercress, stems removed (about l 1/2 cups)
Sesame Rice (recipe follows), or soba or udon noodles, cooked according to the package
2 scallions, thinly sliced
1 nori sheet, cut into thin strips

Sesame Rice:
1 tablespoon toasted sesame oil
4 cloves garlic, minced
4 cups cooked Short-Grain Brown Rice
1/4 cup sesame seeds, toasted

Directions:

Quarter the onion through the stem end, then place the whole cut onion in the middle of a large cast-iron skillet, doing your best to keep the onion together. Arrange the broccoli, squash, carrots, cabbage, sugar snap peas, and mushrooms in clusters around the onion, keeping each vegetable separate from the other and arranging the vegetables so that the colors are balanced and attractive. Add just enough water to cover the bottom of the skillet (about 1 cup). Sprinkle the 1/4 teaspoon salt evenly over the vegetables. Cover and turn the heat to high. Bring the vegetables to a boil, then decrease the heat to medium-low and simmer until the squash is crisp-tender, about 12 minutes.

Using a Microplane grater, grate the ginger over a paper towel or sheet of cheesecloth, then squeeze the pulp to extract 2 teaspoons of ginger juice into a small bowl. Mix in the mirin and tamari. Add the tofu and toss to coat.

Spoon the tofu mixture over the vegetables and simmer uncovered until the tofu is hot, about 5 minutes. Add the watercress and simmer until it wilts, about 2 minutes. Remove the skillet from the heat and set it on a trivet in the middle of the dining table.

Divide the rice among dinner plates or bowls and have each person pick out their vegetables, using chopsticks to place them atop the rice. With a wide spoon, spoon some of the stock over the top of the vegetables on each plate. Serve the sliced scallions and strips of nori alongside to sprinkle on top of the vegetables.

Sesame Rice

Heat the oil in a large, heavy saucepan over medium heat. Add the garlic and saut]]> ContactUs@KosherEye.com (Lois Held) Vegetarian Fri, 04 Jan 2013 21:06:21 +0000