Live Hummus with Fermented foods

This is how I make hummus. All the fermented things add natural probiotics to the diet and act as a natural preservative. I recognize you might not have all these things in the house, so feel free to substitute, and tell me what happens!

*Try this with white beans, black beans, fava beans, and other legumes.

Into a food processor, add:

• 1 tsp cumin
• 1/2 tsp salt
• 2 cloves garlic (I use pickeled garlic from making cucumber pickers)

Chop garlic with seasoning.

Add:

• 4 cups cooked or sprouted chickpeas, a.k.a. garbanzo beans, that's two cans -
  SAVE THE WATER/cooking liquid, save a few chickpeas for garnish.
• About 1/16 (1"x1" piece) of a preserved lemon
• 1.5 Tablespoon fresh lemon juice (about half a small lemon)
• 1 Tablespoon live pickle juice (optional)

Blend until smooth.

Add:

• About 1/4 cup (2-3 oz) water from chickpeas
• 2 Tablespoons Tahini paste
• 1/2 cup extra virgin olive oil

Garnish with with extra chickpeas, a drizzle of olive oil, and a little fresh, quality cumin or zaatar.

Chickpeas are high in fiber and iron, and have been shown to help regulate blood sugar. Hummus is an excellent way to turn some raw vegetables into a hearty snack.

"Live" Tahini with Preserved Lemon and Garlic

Healthy tehina/tahina/tachina/tahini dressing or dip or sauce

I make this dip most weeks. We dip bread in it on Sabbath and I use it as salad dressing during the week. It would also be excellent drizzled over eggplant.

I do all this with my stick blender, so you will want a tall cup that fits a stick blender.

You CAN do this by hand, but you will need to finely chop all the solids.

INGREDIENTS

• 1/2 cup tahini paste (I use Ethiopian or sprouted Tahini)
• 3/4 cup water (less for thicker dip)
• 1/4 cup extra virgin olive oil
• 1, 2, or 3 cloves of garlic - preferably fermented (I use the cloves that are left after we eat all the pickles. Fresh or frozen are fine, but adjust for the potency.)
• 1/8 of a preserved lemon, seeds removed
• juice from 1/4 lemon
• 1/4 tsp salt

* If you don't have preserved lemon, use the juice from half a lemon or more to taste and 1/2 tsp salt in place of 3 ingredients above.

Add all ingredients to cup. Blend or mix until tahini turns white and smooth.
Add

• 1 small bunch of parsley leaves, optional

If using a blender, pulse to chop parsley. You may want to keep a couple leaves for garnish.

Now here's the tough part: Transfer to a closed container without eating it all.

Improvisational Flour-less Chocolate Cake

Before Pesach I made Brownies, but I overcooked them and forgot to add nuts. They were a bit disappointing.  This week I wanted something chocolaty, but more moist and less traditional. I whipped these up:

LOL: Prunes "without a nucleus"

• 2 small carrots, peeled
• 2 red apples, peeled
• 2 bags (400 grams/ 14 oz.) of pitted plums
• 4 large eggs
• 3/4 c oil
• 1 cup potato starch
• 1 cup cocoa powder
• 2 bags (400 grams) walnuts, chopped
• fresh ground cinnamon and nutmeg
• Salt

Bake at 350 F/170 C for about 20 minutes depending on ingredients and thickness.

I encourage you to experiment with leftovers to make your own cakes and brownies. 

Do you have leftover cooked sweet potato, charoset, or applesauce? Over-ripe bananas, peaches, or pears? Throw it in! Add finely ground nuts for body. (Feel free to add baking soda or baking powder.)

I especially love to cook with kids and give them the reins with what and how much to add.

Please comment and tell me about your own baking improvisations.

Chewy Chocolate Almond Hazelnut Cookies - Gluten Free

These are the easiest no-fail special Passover dessert and snack. I just can't get enough!

Based on Faye Levy's Almond Macaroons, posted by Miriyummy.

For one batch, I would recommend a minimum food processor capacity of 1 liter or 1 quart.

Ingredients:

• 1 cup raw almonds
• 1 cup raw hazelnuts
• 1 1/4 cups sugar (preferably substitute some regular sugar with vanilla sugar)
• 1/4-1/2 cocoa powder (depending on your taste)
• 3 egg whites
• 1/4-1/2 teaspoon salt (depending on your taste)

1. Grind nuts and half the sugar in a food processor until medium-fine.
2. Add remaining ingredients and blend to a fine paste.
3. Preheat oven to 170 C/350 F.
4. Line 1-2 pans with parchment paper.
5. Dampen hands, then form small balls of "dough" and flatten slightly. (I had my kids do this. They were slow, but it kept them busy.)
6. Bake 18-20 minutes. The cookies should darken, but stay chewy on the inside.
7. Keep in an air tight container for at least a week.

Roasted Tomato Sauce

In the time I saved making this sauce (compared to traditional recipes), I was able to tell you about it! Traditional recipes involve chopping the ingredients, adding them to a pan at specific intervals, and lots of standing over the pan/pot and stirring. Sauce can also be made in a pressure cooker much faster, but you always run the risk of burning it or under cooking it, since you can't peak.

The dry heat of the oven gives the ingredients a deep flavor without the need to stand over a frying pan.

Ingredients:

Basic:

• tomatoes, preferably ripe
• onions (I used sweet and purple onions)
• olive oil

Optional:

• bell peppers (I used red and green)
• garlic (whole cloves)
• mushrooms
• chili peppers
• fresh or dried herbs
• salt and pepper
• vinegar or dry white wine
• sugar or honey

1. Cut up all the vegetables into relatively similar sized chunks - about quarters for the tomatoes.
2. Remove any tomato seeds which come out easily and quickly, but without wasting a lot of time.
3. Toss with olive oil in a large pan, or pans.
4. Roast on high or broil until the edges are browning, probably at least half an hour. Stir/toss/flip or rotate at least once.
5. Add spices to taste and let cool.
6. Use a hand blender or pulse in a food processor to desired consistency.

This batch is mostly for shakshuka which I plan to serve for supper on Wednesday this week during Passover. I will serve it with homemade fermented chili sauce on the side. And maybe some fresh lemonade.

You might also enjoy: Creamy Roasted Tomato and Corn Soup with Cauliflower

Raw Fermented Sriracha - Thai Chili Sauce

Did you know that eating capsaicin-containing foods like chili sauce releases endorphins? That means it makes you happy! More specifically, chilli peppers have been implicated as possibly relieving pain, suppressing appetite (thus aiding weight loss), and aiding the prevention of prostate cancer.

I wrote before about making a quick cooked Sriracha-style sauce. It is tasty, but lacks the probiotic benefits and complex flavor of a naturally fermented chili sauce. Though this fermented condiment can ripen for over two weeks, the actual man-hours is less than or equal to that of the "quick" cooked sauce that can be prepared in a day or two.

Bottled sriracha (pickles in background)

I'm a little obsessed with this sauce. I open it up just to smell it and bask in it's beauty. My sriracha is intensely red. It has a deep warm flavor without the eye-watering sharpness of its raw ingredients. The taste is complex, arriving in waves of fruity heat with a sense of savory indulgence.

First I'll tell you how I make it, then I'll tell you how I use it.

Rice paper wraps = Leftover Heaven

wraps with baby greens, roasted bell pepper, sprouted lentils, and fermented cauliflower

How did I not know about these before?? Now that I've become friendly with my local Asian grocer, I can finally ask, "What is this?" And boy have I learned a lot!  When I used to see rice paper wrappers, they looked like too much work for me. I assumed getting these plasticy looking sheets into an edible form must involve soaking, cooking, steaming, or some other processing. Not so!

1. Dip the rice paper sheet in water for about 5 seconds, then brush the sheet over a tea towel to remove excess water.
2. Lay the sheet, still rigid, on a plate or cutting board. The sheet will absorb the water and soften in the time it takes to fill it.
3. Pile your fillings  near one side and roll up like an egg roll, blintz, or burrito.

translucent wrap with wild mushrooms, wakame, and homemade kimchi-kraut

Disappearing Kohlrabi

This gets gobbled up so quickly it doesn't always make it to the table!

• 2-4 kohlrabi bulbs/heads/roots (what do you call them?)
• Paprika (sweet, smoked, spicy, whatever you like... I used fresh gourd sweet and smoked)
• Garlic powder
• Sea salt
• Olive oil
• Dijon mustard

1. Peel kohlrabi, cube, and remove woody part around the point.
2. Season generously with all the other ingredients.
3. Spread in a single layer on a baking sheet.
4. Bake around 200 C/390 F until they start getting golden brown, about 20 minutes, then turn off oven and leave in until they are soft.

You may also enjoy "Kohl Slaw" Kohlrabi Salad.

Turn Failed Meringues into Killer Cookies PLUS Passover Dessert Link-up

NOTE: Feel free to skip trying to make meringues and go straight to the super easy cookie recipes below.

Other Passover Desserts (all gluten-free, non-gebroks):
Blintzes
Fudgy Brownies
Banana Ice Cream
Fruit Compote

I've had a rough relationship with meringues. For years I would try making meringues and encounter one of several problems:

• My cheap hand mixer was insufficient or the motor would overheat before I had "stiff peaks."
• My own hand with whisk got tired before I reached "stiff peaks."
• I added the sugar too fast.
• I tried to make too big of a batch.
• My "stiff peaks" collapsed when I added cocoa powder.
• I got too creative "folding in" other ingredients and my meringues collapsed or turned to soup.

There's no reason to dump perfectly good egg whites just because they didn't 'peak'. With just a little encouragement and support, those whites can grow up into some very unique cookies that your family and guests will go NUTS over!

Chocolate Walnut Cookies

If you haven't already added cocoa powder to your whites, do it now. I usually start with about:

Southwest Chicken Salad

I have a special guest arriving today with multiple dietary challenges, including

• gluten free
• soy free
• egg free
• dairy free
• peanut free
• low fat

among other allergies and dietary requirements. She even has an intolerance for iodine; so she can't eat seaweed!

I wanted to make something that we could all enjoy on Shabbat, and that my guest could also eat when she comes. My husband went crazy for this. Inspired by Pressure Perfect by Lorna Sass, I created this festive low-fat chicken salad. I've done lots of gluten-free, egg-free experimenting in the last month. I hope to post some of those ideas this month, so stay tuned!

Are You My Mother?

I've been a little obsessed lately with the idea of naturally "cultured" or fermented foods and drinks, but I haven't actually made anything. I really enjoyed learning about the beer-making process; however, I think my husband would be too scared to even allow me to keep a little kimchi on the counter.

My mom, on the other hand, has been chomping on chia seeds, sprouting, and juicing her own wheat grass for some time now. We had both been reading a lot about the positive health effects of eating fermented foods that contain large numbers of probiotics. While I was piling extra sauerkraut on my falafel, my mom has been guzzling Kombucha, a fermented tea drink, and mixing her muesli with kefir, a fermented milk yogurt-type drink. (Check back next week to learn about kefir.)

My mom had been purchasing both of these products at her local health food market when her friend, Liz, offered to teach her how to make them. I sent her with strict instructions to take lots of pictures and give me the full report.

Gluten-free 3-cheese Vegetable Lasagna

This dish is heavy on the prep, but very rewarding. My husband and I decided we liked the leftovers even better, hot or cold.

Avi watching me slice eggplant

Fried eggplant

You will need three cheeses:

• Something salty (I used Bulgarit)
• Something soft like ricotta or cottage cheese
• Something stretchy and melty like mozzerella (I used "gvina tzuba", something like Edam.)

Shakshouka

I never understood what the big deal was with shakshouka - a tradition middle eastern dish of eggs poached in a spicy tomato sauce. It seems like a staple on every breakfast buffet, from the watery sauce to the over-cooked eggs.

Then my friend Tzippy took me to Shvil Izzim restaurant. We shared (among other things) the best shakshuka I've ever had. Sweet bell peppers in a flavorful sauce with fresh tomatoes and not too much spice. And the eggs! Not the baked-to-death eggs I'd experienced in my previous shakshouka history. Delicate, gently poached, with rich, runny yolks!  And, of course, fresh bread to soak up all that rich tomato-y goodness. (See my post on Shvil Izzim and my photo restaurant review on Facebook.)

When I saw heaping piles of brightly colored, inexpensive peppers on sale, I immediately had an itch to recreate this traditional dish.  Shakshuka is the perfect nonrecipe meal. You make it how you like it. I didn't use a recipe and I didn't have an Israeli (or Algerian or Tunisian) grandma to teach me how to make it. But whatever I did, it was yummy AND EASY!

Potato Kugel

I just got this email from my mom: "The friends who are hosting the Passover seder we are going to attend requested that I make a potato kugal. I really loved the kugal that I've eaten at your house (made by Aaron last Passover). Could I please get the recipe from you?"


Pesach is one time of year where I use recipes, at least as a starting point. I highly recommend The Spice and Spirit Kosher Passover Cookbook. It goes beyond recipes and tackles every practical aspect of Passover. It's also great for gluten-free cooking, because most of the recipes don't use matzah meal or any manufactured products.

My Spice and Spirit Passover Cookbook is my Passover hub. Every year as I put away my passover things, I make lists: "What I have," "Buy next year," and tips like what not to make, and what to buy more or less of... more eggs and bananas, no more than 2 kg of matzoh. I stick my lists in my cookbook so they're all ready when I'm ready to shop and plan the next year.

Eggplant & Tehina

See also: Key to Great Eggplant.

I think this is both the easiest and most delicious eggplant dish I've made in years.  It can be eaten with a fork and knife as a vegetable dish or spread on bread like a dip. The "recipe" for tehina follows. Plan ahead what else you can cook in the oven at the same time, or make several trays of eggplant and rotate them in the oven. If you are making this as a main side dish, plan about two large eggplants for every three people.

1. Wash the eggplant and slice off the top. 
2. Quarter lengthwise.
3. Salt very generously and let sit for at least 15 minutes until they sweat.
4. Rinse off the salt and pat dry. 
5. Paint all sides with olive oil and lay skin-side up on a greased baking sheet.
6. Roast in the top of the oven around 400 F / 200 C.
7. When they start to get dark, pull them out and carefully flip them over. 
8. Cover then with a thin layer of tehina (see below).  Lightly cover.
9. Rewarm before serving.

Cauliflower Tabouleh

In honor of my Father-in-Law's arrival this evening I want to share a raw food salad made with his favorite food - cauliflower. I got the idea from the Good Eats episode "The Caul of the Flower." I combined it with my recipe for quinoa tabouleh, and got a delicious and very healthy salad, which only gets better after a day or two in the fringe.

Start with the dressing:
Using the chopping blade in the bowl of your DRY food processor, put salt and other seasonings of your choice like red pepper flakes and cumin. (I didn't use cumin this time because I was making it for someone with celiac disease and I wanted to be extra careful that none of my ingredients were contaminated with traces of gluten.)  Turn on the food processor and drop two cloves of garlic through the chute. Add the juice of two lemons (close to half a cup) and almost 1/2 cup olive oil.  Set aside in a large bowl for mixing. You do not need to wash out the food processor or the blade, but set aside this blade.

Gluten free "bulgur":
Using the shredding blade on your food processor, feed in only the florets (the outermost inch) of one head of cauliflower. Dump it into the mixing bowl with the dressing.

Roated Veggie "Chips" PLUS Quinoa

A friend wrote to me:
"i'm sure you know this and might already prepare it but...this is a wonderful treat we have been feasting on. we got an extra virgin olive oil infused with roasted garlic ... not a cheap overpowering one...we've been slicing eggplant very thin (especially when it's the long lavender ones) brushing them with olive oil, sprinkling some seasoning and baking them on an olive oil brushed cookie sheet. some come out like chips and others are softer and all are addictive!

 on the bigger fatter and darker eggplants we put the kosher salt on the thins slices until they sweat, wash that off to kill any bitterness and then bake at 350 like the aforementioned ones. they are filling and fabulous."

Creamy Buckwheat "Kasha" in the Pressure Cooker

seasoned crunchy buckwheat groats
photo by vsimon

My hubby and kids gobbled this super simple side dish up so fast I just had to share.   Buckwheat is actually a seed unrelated to wheat.  It's gluten-free and low glycemic! (Buckwheat scores around 51 on the glycemic index and red lentils come in around 21.)  Plus buckwheat and lentils are good for the heart, high in fiber, and all that jazz.

1. Caramelize two chopped onions in olive oil in a pressure cooker.
2. Add chopped garlic.
3. Add 3/4 cup of buckwheat groats.
4. Add 1/2 to 3/4 cup red lentils and about 3 cups of water, plus a couple pinches of salt.
5. Lock the lid and cook for 10 minutes after the pressure cookers reaches pressure.
6. Turn off heat and let pressure come down naturally.
7. Season to taste with salt, pepper, smoked paprika, mustard powder, cumin... whatever you like.  It doesn't need much.

If you want to up your intake of buckwheat, check out this recipe for Crunchy Buckwheat Groats.

Gazpacho - Two Recipes for Summer

Gazpacho is great for the summer and requires no cooking.  Below are two different recipes. The first is a recipe my parents have been raving about, originally from SimplyRecipes.com.  The second is for an authentic Spanish Gazpacho from The Splendid Table guest David Rosengarten.  It makes a creamy, silky soup with just a few more steps, but less ingredients, than the first recipe.

Gluten-Free Passover Crepes

One of my favorite things to make on Pesach are crepes.  Once you learn to eye the ingredients they are easy to whip up for breakfast or lunch.  In the morning, I make about 3 from 2 eggs without measuring.  Before Shabbat, I use a recipe and make 9-12 eggs worth.  During the year we don't eat much dairy, but on Pesach, I love to melt cheese in crepes, make pizza wraps with homeade tomato sauce, or make tuna melts (pictured.)  Sometimes I spread them with my thick, sweet stewed tomatoes and add leftover chicken from soup, lettuce, and fresh herbs.