The Taste of Tradition: Our Family Charoset Recipes

There are certain traditional holiday foods that instantly transport me back to my childhood, and charoset is one of them. Every year when I was young, as Passover approached, our kitchen would fill with the sweet aroma of apples and cinnamon as we prepared the ashkenazi ritualistic foods for the Passover Seder. My husband's family ate Sephardic charoset. 

Baby Bok Choy with Ginger and Walnuts

Baby bok choy is easy to find, easy to cook, and is tender and delicious. Candied ginger, chopped walnuts, and garlic add a beautiful flavor in this simple recipe that tastes exotic and looks creative. 

Bok Choy is a light and healthy vegetable that you may want to include in your diet.

My Favorite Mediterranean Salad-

What's for lunch today? Try my favorite Mediterranean salad which makes a beautiful presentation and is packed with delicious healthy ingredients. 

I was invited to my friend 💗 Lorrie's house for lunch yesterday. 

Knowing that I am vegan and gluten free, Lorrie often makes me this beautiful salad which includes protein (chickpeas) and walnuts to make it more satisfying. I am always delighted with this Mediterranean dish and enjoyed every morsel. She adds some cold cooked salmon to her salad and we are both happy.💖

This salad is also versatile. I've made variations with sliced avocado, parsley, cilantro and cooked rice on dark greens.

Lorrie makes this incredible salad with greens on the bottom which you can't actually see in the photo.

It's a copy cat recipe (with a vegan twist) from a local Florida restaurant (Sicilian Oven), which we frequent.

Raw salad vegetables contain valuable enzymes that only raw vegetables can provide. Cooked food just doesn't. It's important to eat greens and salad everyday for their unique health benefits. 

There are so many ways to prepare salads they just don't get boring. 

Try Blueberry kale salad or Cherry Tomato and Artichoke Salad  

Try Grated Carrot Salad with Cranberries and Walnuts

My Favorite Salad

Ingredients

Greens of choice (I use romaine or a curly green, chopped)

1 cup of walnuts

1 cup of cooked chickpeas

1 cup of red onion, sliced 

1 cup of chopped tomatoes

1 cup of chopped red, yellow, or orange peppers

1 cup of pitted kalamata olives

1 cup of cucumbers

1/2 cup of jarred red pepper strips (pimentos)

Directions:

Place the washed and chopped greens in a large wide bowl (enough to cover almost the top of the bowl) Add each of the ingredients individually to form a topping to the salad as shown in the photo.  Bring to table and toss at the table. I eat mine plain but you could toss with your favorite dressing.

Shared on Weekend Cooking at The Intrepid Reader and Baker where anyone can share a food related post. Stop by to see the posts!

Brown Basmati Rice With Cranberries and Walnuts

Do you like rice? Have you ever tried Basmati rice? 

Basmati rice makes a simple yet exotic tasting side dish that can be cooked quickly and easily.

Its fragrance is light, its flavor and aroma are unique, and is enhanced with spices, chickpeas, nuts and even dried fruit such as dried cranberries. 

Most basmati rice is exported from India or Pakistan where this long grain rice has been cultivated since the 1700's to produce this special aromatic flavor. 

Trust me, your kitchen will smell wonderful after cooking this rice. I find it cooks a little faster than traditional rice and is lighter and fluffier. I've used both the brown basmati rice variety and the white basmati rice variety and enjoy them both in a variety of recipes.

Photo from the Indian buffet at a restaurant

Although very popular in Indian cuisine, I find that this interesting variety of rice can be used for other more Americanized dishes as well. In this easy recipe, I simply cook the rice and then toss in walnuts, cashews, and chickpeas. Yup! That's all folks!

Since I made this dish for a weeknight dinner, I omitted the dried cranberries- but they are festive and pretty looking. My husband is Middle Eastern and his palate tends to gravitate to salty spicy as opposed to a sweet taste in his food. (of course he LOVES his desserts sweet). 

As a bonus, this side dish tastes great hot or at room temperature allowing you to make it in advance.

Ingredients: 

2 cups of brown basmati rice, washed well 

2 cups of water (double water for stove top cooking)

1 tablespoon Salt

1/2 cup of walnut halves

1 cup of cooked chickpeas from a can or homemade, drained well 

optional : 1/2 cup of dried cranberries.

Directions for Instant Pot

Place rice, salt, and water in the insert liner of the Instant Pot. Secure the lid, press the rice function, and allow to cook. When done cooking, allow to sit for 5 minutes before manually releasing steam according to the manufacturers directions. 

Directions for Stove Top

Follow directions on the bag for 2 cups of rice.

When rice is done, toss with walnuts, cooked chickpeas, and optional dried cranberries.

NOTES: 

1. If omitting the dried cranberries, season with cumin and turmeric.

Thanksgiving Grated Carrot Salad With Cashews and Cranberries

This irresistible Thanksgiving grated carrot salad is laced with cashews, walnuts, and dried cranberries and could be a perfect salad for your Thanksgiving table this year. 

Mushroom Walnut Enchiladas

If you are a fan of enchiladas, you may enjoy this interesting meat-free version. What's in these plant-based enchiladas? 

Heart healthy walnuts, flavorful mushrooms, and high fiber meaty black beans provide a tasty base for this simple Mexican inspired recipe.

IN MY KITCHEN (IMK)

I'm joining a group of bloggers who participate in Sherry's monthly In My Kitchen Blog Share. It's an opportunity for my readers to see what's new in my kitchen each month. 

This month I have a few new items and ideas for you!

Sweet Potato Breakfast Bowl- Different But Delicious

Tired of the same old/same old for breakfast? 

Try a breakfast bowl featuring moist and healthy mashed sweet potato. 

Who said you have to eat traditional breakfast foods?

Apple Berry Cream Parfait- Vegan

I love when I surprise myself with a spectacular dessert made from whatever ingredients I have in my kitchen. No, I had no recipe and yes I used whatever I had. I took the individually made dessert parfaits out on the pool deck (I live in Florida) to share with friends and everyone love it.

I had Apples, blueberries, walnuts, and oatmeal which I used to make a vegan and parve parfait that is tasty enough to serve for dessert but can be made healthy enough to also eat for breakfast.  

WHAAAT?? you say. 

I had too many apples and realized that I needed to try to use them up. I was originally thinking about making an apple crisp but my idea sort of morphed into this delicious dessert that would also eat as an overnight oatmeal.

I did not want to add sugar, so I pondered about how to make the filling somewhat sweet. I decided that pure maple syrup would work. 

However, 

My husband buys little fruit flavored crystals to add to water to make a fruit flavored drink. The packets are very flavorful and contain, lemon, lemon oil, cane sugar, stevia, natural flavor and vegetable juice for color.  Are they healthy or unhealthy? I'm kind of neutral on the decision. 

The packets do contain a tad of sugar but have only 10 calories per packet, so there is not even a teaspoon of sugar in a full packet. I used 1 packet to make 8 individual parfaits.  

 You could substitute maple syrup especially for breakfast.

After all how many people eat pancakes with sweet syrup. 

I'll let you choose. I've adapted the recipe so you can choose your sweetener of choice. If maple syrup seems healthier to you, then substitute maple syrup for the little packet of naturally flavored sweetener. DONE!

I used the packet. It was bursting with fruit flavor, very low in sugar, and worked perfectly. I served it as dessert. If I want it as breakfast, I will use maple syrup or no sweetener at all. 

Ingredients: 

4 cups of chopped or sliced organic apples with skin

1.5 cups of water 

2 tablespoons of non-GMO cornstarch dissolved in 1 cup of warm water

1 tablespoon of fresh lemon juice

1 cup of blueberries (fresh or frozen)

1 packet of True Lemon or 1/4 cup of maple syrup

1 teaspoon of cinnamon

1/2 teaspoon of ground ginger 

1/2 cup of chopped walnuts

1 cup of nut creamer divided between 8 parfaits

Topping: 

2 cups of gluten-free rolled oats

1 cup of unsweetened applesauce 

Mix together applesauce into the oats to moisten and set aside.

Filling: 

Mix corn starch and 1 cup of warm water and set aside. Add chopped apple and 1.5 water to a medium saucepan. Bring to a boil and then simmer. Add corn starch mixture and stir well. Add lemon juice and continue to stir. When mixture begins to thicken, the True Lemon flavored packet, cinnamon, ginger, and walnuts. 

Put a teaspoon of topping on the bottom of a glass. Add some filling, some topping and end with filling. 

Pour 1tablespoon or more of nut creamer over each dessert. 

Enjoy this delightful apple berry cream parfait that is easy to make and extremely tasty. It's made with fresh fruit, nuts. oatmeal, and almond cream

Notes: 

1. I get the box of packets on Amazon or at my local supermarket. Beware that they have an energy version as well which contains caffeine from green tea.

2.  This is a vegan dessert. I use the BetterHalf  creamer which is made from coconut cream and almond milk. It is certified vegan, gluten-free, kosher, nonGMO and has 15 calories for 2 Tablespoons and tastes creamy and delicious. I get it at Whole Foods or some local supermarkets in the refrigerator case. 

3. The True Lemon Packets are kosher, gluten-free, and non GMO.

 

Beet and Cardamom Soup

Calling all beet lovers! I made a gorgeous deep pink beetroot soup that is mixed with apples, walnuts, cardamom, ginger, and cinnamon. 

Quinoa Lover's Salad

Doesn't this salad look amazing?  

It contains quinoa, fresh spinach, orange segments, chick peas, walnuts, mint, and roasted beets making it a nutritional powerhouse of antioxidants and vitamins. In addition, quinoa and chick peas are high in protein, making this salad a meal in a bowl. It's dressed in a light orange refreshing citrus dressing.

There is nothing like a hearty salad, especially during the summer when you may not feel like doing extensive cooking. A salad, such as this quinoa salad, could be a perfect lunch, light dinner, or even a side dish to complement any entree.

This recipe was shared with me by my daughter-in-law's mother, Jeanette. We were invited  last Saturday to their beautiful home in upstate New York. Knowing that I am a vegetarian, Jeanette surprised me with this delicious salad. After one bite, I knew I would want to share it with you on my blog.

The homemade fresh roasted beets in the salad are exceptionally delicious. However, if you are in a hurry and want to able to throw this vegan salad together more quickly, I would use cooked beets from a jar or even the roasted beets from the refrigerator section of most supermarkets. 

Jeanette told me she found the recipe on a blog called the Gluten Free Goddass. I adapted her recipe to suit my own taste and made the recipe oil-free, so please check out her blog for the original recipe. 

Ingredients:

1 1/2 cups of quinoa washed well and cooked (see below)
2 medium-large uncooked beets, trimmed and quartered and roasted (do not peel and see roasting directions below) 
3 cups of baby spinach leaves
1 cup (drained rinsed) cooked chick peas

Small handful of walnut halves

1 tablespoon of chopped fresh mint
Freshly ground pepper to taste
1 fresh orange, peeled, trimmed, cut into bite sized pieces

Optional: add slivered almonds, pine nuts, avocado slices

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Directions:

Beets: Preheat the oven to 375ºF to roast the beets. Cover a rimmed cookie sheet with parchment paper. Place the whole trimmed beets on the parchment paper. Roasted in the oven for 45 minutes until the center of the beet is soft. When cool to touch, simply rub off skin. Cut beets into bite size pieces.

Quinoa: Cook quinoa according to the directions on the package and set aside. You can also make fluffy quinoa in minutes in the Instant Pot (link to the recipe). 

Wash spinach and set aside

Assemble 

To assemble the salad, mix the warm quinoa, chick peas, walnuts, mint, and spinach leaves in a large bowl. Pour the dressing over the salad and toss. Add the cut up beets and orange pieces without tossing to keep the beets to from excessive bleeding (everything will turn red if you overdo it)

                       


Try some of these other recipes that I  posted last July::


Basil Spinach Pesto




Cucumber Dill Dressing (vegetarian, not vegan)



Middle Eastern Lemonade- a recipe passed down in the family


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Mock Chopped Liver - vegan

This is an absolutely delicious spread that looks and tastes like chopped liver but is actually made from walnuts and is entirely plant-based and vegan. 

If you are looking for a special appetizer to serve to guests, this is it. Everyone (except chopped liver haters) will LOVE IT. 

I serve it on a large slice of tomato or spread on (gluten free) crackers or (gluten free) bread/challah. I serve it mostly to company, and it's always a big hit.

It's Made With Just 3 Ingredients

• sautéed onions (I sautee without oil-see notes at end of post)
• walnuts
• a can of baby peas (It won't taste like peas)

It's hard to believe how good the trio tastes when processed in the food processor. The flavors mingle and make a great spread.

Being a gluten free vegetarian/vegan, I miss some of the traditional foods that I grew up eating at Jewish holidays. Two of my best vegetarian versions of traditional holiday foods are my vegetarian gluten free matzo balls and this vegan chopped liver recipe. 

Ingredients: 

1 cup of walnut halves or pieces 

4 cups of sliced onions, sautéed 

1 can of baby green peas, drained 

Salt and cracked pepper to taste

Directions: 

Add the walnuts to a food processor and use press on/off on/off  a few times until the nuts are chopped. Be careful not to let the food processor run or you will have nut butter which will not work in this recipe. 

In a large rimmed skillet, sauté the onions slowly until soft and caramelized a little. ** I like to sauté in vegetable broth or water (see notes at end of post)  to save on calories, but you can sauté in oil if you prefer. 

When onions are done, allow them to cool slightly and then add the onions and peas to the food processor on top of the chopped nuts. Process for 10 seconds or until slightly blended but not mushy.   

Enjoy this plant-based, gluten-free appetizer!

This recipe freezes well too! 

I frequently make the chopped liver in advance, divide it in half, and freeze it in two containers. It needs to be defrosted in the fridge and then pour off the small amount of liquid that forms before serving or put in a small mesh colander to drain if it seems to have too much liquid.

Author: Judee Algazi @ Gluten Free A-Z Blog
Cook Time: 10-12 minutes to sautee the onions
Prep Time: 2 minutes in the food processor to blend 
Total Time: 15 minutes

Visual Step by Step

chop nuts in food processor ( this is not the correct amount of nuts) 

Assemble Ingredients

Saute onions very slowly until caramelized

                                       Process all of the ingredients in a food processor til smooth

I like to place the mixture in a domed bowl and allow to sit in the fridge for 25 minutes to mold. I then invert and it form a pretty dome.

                                                                       

 

MY NOTES: 

1. How and why I sauté in broth instead of oil:

Personally, I do not want the extra calories from the oil. I find that I can saute in water or broth and I'm happy with the results. If you would like to try to saute in water or broth, the  directions follow. 

2. How to sauté in broth or water: 

I make sure the skillet is hot before I add the onions. I add the onions, stir, and allow them to cook while I stir for about 2-3 minutes. THEN slowly add about 1/4 cup of vegetable broth or water (I use water) and reduce the heat to low, and stir and allowing to sauté for at least 8-10 minutes, stirring frequently to prevent burning and adding a few tablespoons at a time of additional water or broth if needed to prevent sticking and burning.              

3. Passover variation: Some people don't eat peas on Passover. Try eggplant if you don't eat peas  - 

Peel and chop 1 large eggplant. Sauté in 2 tablespoons of olive oil in a large skillet, stirring frequently until the eggplant is soft. Season with salt and pepper, Use in place of peas in the food processor at Passover. ( I never tried sautéing the eggplant in broth or water- so not sure how that would work). I always use peas. 

If you would like to receive my blog recipes regularly in your email,  about once or twice a week, let me know. I'll add you to the subscription list. Send your email to me at vegyid2@yahoo.com- headline should say : Blog Subscription Request. 

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Baked Apple, Yam, and Apricot Casserole

Last week one of our local farms in Bucks County, Pa. was selling  beautiful looking yams or maybe they were sweet potatoes ? 

At fifty cents a pound, I couldn't resist buying more than I needed.

The yams were sweet and delicious, and we enjoyed a few of them simply oven baked in their skin. However, the other ten were just staring at me, begging to be a part of something more creative.

Delicious Easy Casserole

I created a colorful and nutritious Baked Apple, Yam, and Apricot Casserole with walnuts and cranberries basted in freshly squeezed orange juice. 

This colorful and flavorful casserole can be served as delicious side dish for any meal, and is a good fit for the Thanksgiving or Rosh Hashanah holidays.

The Aroma Baking Smells Amazing 

The aroma of this apple and yam casserole baking is reason enough to make it.

Enjoy The Fall 

***One more thing- Leftovers taste even better cold the next day

Ingredients:
3 large yams, peeled and sliced
2 large apples (I used Honey Crisps), peeled and sliced
2 large juice oranges or 1 equivalent of 1 cup orange juice

1/4 cup-1/2 cup maple syrup (your preference) mixed with 

1 teaspoon of vanilla extract

1 tablespoon of cinnamon 

1/2 cup walnuts, chopped

1/2 cup dried apricots, chopped
Optional: 8-10 fresh cranberries (these are VERY tart; use dried cranberries if you don't want the tartness)

Directions:
Peel and slice yams in round slices and set aside
Peel, core, and slice apples in ring type slices
Layer the yam slices with the apple slices to make 2 layers.

Douse each layer with  1/2 of the maple syrup mixed with vanilla extract and then 1/2 the cinnamon, walnuts and dried apricots and repeat.Add cranberries if desired.

 Squeeze the juice of two large juicy oranges over the casserole and more cinnamon to taste. Bake tightly covered at 375-400 degrees until apples and yams are tender (about 1/2 hour). 

Baked Casserole 

Notes:

1. Leftovers taste even better cold the next day!

2. This recipe could also be made for Passover and is parve.