By Jamie Geller
Joy of Kosher
During the Nine Days, there is a custom to refrain from eating meat. We like to make it an opportunity to explore a more meat-free diet. Everywhere you look these days, you will find proponents of a more meat-free lifestyle. Many claim that if we don’t reduce our meat consumption we won’t be able to feed the world much longer. You don’t have to give it up completely to make a difference; even cutting back a little will help, and these nine days are the perfect time to test some truly delicious meatless dinners.
By Kim Kushner
When my friends are coming over for dinner, this is the recipe they request! Simply bake the salmon at a high temperature, pour the garlic-tamari dressing over it, and sprinkle the crunchy, bright edamame right on top! It doesn’t get easier than this. My kids fight for the edamame smothered in the zesty sauce.
Duration: 40 minutes
Cook Time: 15 minutes
Prep Time: 25 minutes
- 2-lb. fillet of salmon, skin removed
- 2 garlic cloves, minced
- ½ cup tamari sauce (Japanese soy sauce usually made with a byproduct of miso paste instead of wheat)
- juice from half an orange
- 3 Tbsp. raw honey
- ½ tsp. toasted sesame oil
- 3 Tbsp. sesame seeds
- 1½ cups shelled edamame, thawed
- kosher salt and black pepper, to taste
Preheat the oven to 450°F.
Place the salmon in a lightly greased baking dish; season lightly with salt and pepper. Bake, covered, for 15 minutes or until cooked to your liking.
Meanwhile, place the garlic, tamari, orange juice, honey, and sesame oil into a glass jar and shake well to combine.
Remove fish from oven and cool for 15 minutes. Rinse the thawed edamame under some warm running water. Once the fish has cooled down, pour the sauce over the fish. Sprinkle the edamame over it and serve. (No, the edamame does not need to be cooked—it has actually already been cooked before packaging and only needs to be defrosted.)
Recipe published in Joy of Kosher with Jamie Geller, Shavuot 2015.
Vegetarian Spaghetti Bolognese
This Italian classic has been remade vegetarian-style with ground soy-meat crumbles stealing the star role.
Duration: 40 minutes
Cook Time: 30 minutes
Prep Time: 10 minutes
- 1 lb. whole-wheat spaghetti
- 3 Tbsp. olive oil
- 1 large onion, diced medium
- 2 large carrots, peeled and diced
- 3 cloves garlic, minced
- 1 tube Gimme lean ground sausage-style meat substitute (14-oz. package)
- ½ cup dry red wine
- 1 cup vegetable stock
- 1 can (14.5 oz.) diced tomatoes
- ¼ cup tomato paste
- 1 Tbsp. dried oregano
- 1 tsp. red-pepper flakes
- 1 tsp. kosher salt
- freshly ground black pepper
Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain well, reserving about half a cup of the pasta water.
Heat oil in a large sauté pan over medium-high heat. Add onions and carrots to the sauté pan and cook for 5–7 minutes or until softened. Add garlic and cook 2 minutes more. Add meat substitute and break up with a wooden spoon into bite-size chunks. Cook 5–8 minutes or until lightly browned. Add wine, stock, and tomatoes and bring to a boil. Reduce to a simmer and cook 10–15 minutes or until thickened. Stir in oregano, red-pepper flakes, salt and pepper, to taste.
Add pasta to sauce and toss to coat well. Add a few tablespoons of reserved water at a time to help coat the noodles if needed. Divide between bowls and serve warm.
Baked Tomatoes With Olives
Duration: 17 minutes
Cook Time: 2 minutes
Prep Time: 15 minutes
- 1¼ cups warm cooked spelt or farro
- ¾ cup sliced California Ripe Olives
- ⅓ cup grated asiago cheese
- ¼ cup shredded basil
- 1 Tbsp. balsamic vinegar
- ¼ tsp. kosher salt
- ground black pepper to taste
- 2 Tbsp. plain breadcrumbs
- 4 8-oz. firm, ripe tomatoes
In a medium-sized mixing bowl, combine spelt, half a cup California ripe olives, 2 tablespoons asiago cheese, basil, vinegar, and salt. Season with pepper to taste.
Set aside. In a separate bowl, combine breadcrumbs with remaining olives and asiago cheese.
Set aside. Prepare tomatoes for stuffing by cutting a quarter of an inch off the tops of each.
Using a small spoon or melon-baller, scoop out seeds and center flesh to make each into a hollow cup (leaving at least a quarter-inch of flesh around sides and bottom).
Fill each tomato with half a cup (approximately three ounces) of spelt mixture.
Top with breadcrumb mixture and place on a high-sided baking pan.
Broil under medium-high heat for 45–90 seconds until golden brown. Serve warm or room temperature.
Source: California Olive
Cranberry Quinoa Stuffed Zucchini
From What Jew Wanna Eat
I love quinoa all year long. These are so good and easy! A little sweet, a little savory, healthy, and rich tasting, thanks to our friend Temp Tee.
Duration: 42 minutes
Cook Time: 7 minutes
Prep Time: 35 minutes
- 4 medium zucchini, washed
- salt and pepper
- extra-virgin olive oil
- ½ cup uncooked quinoa, rinsed (makes about 2 cups cooked)
- 1 cup water
- 1 cup fresh spinach
- ¼ cup kosher for Passover dried cranberries
- ¼ cup scallions, sliced thin
- 4 oz. Temp Tee whipped cream cheese
- ½ cup toasted walnuts, diced
Line a baking sheet with foil and pre-heat oven to 400°F.
Halve each zucchini lengthwise and scoop out any seeds. There should be about a quarter-inch of zucchini left on all sides.
Drizzle the inside of zucchini with olive oil and season with salt and pepper, then turn zucchini over so they are skin side up.
Roast zucchini skin side up on the cookie sheet for about 12 minutes until slightly softened, then flip the zucchini back over.
Meanwhile, cook quinoa. Bring quinoa and water to a boil in a small stockpot and then lower to a simmer. Cover and cook for 20 minutes until tender and then fluff with a fork.
Immediately mix in spinach so it wilts. Set aside for five minutes to cool. Then mix in cranberries, scallions, cream cheese, and salt and pepper to taste.
Put filling in each of the zucchini halves, filling evenly until each one is full.
Bake for 5–7 minutes until filling is heated through. Garnish with roasted walnuts and serve warm.
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