Shabbath

How to Make Tabouleh {Parsley & Bulgur Salad}

Recipes, Salads, Shabbath, Sukkoth /

Despite the cold weather and my love for soup, on Wednesday I was craving something more vivid, crunchy and tangy so I decided to make Tabouleh or Tabuli for lunch instead.

This vegan salad is one of my favorites so far because:

It has a lot of flavor. All that chopped parsley just take this salad to the next level.

Uses a few ingredients. I LOVE those recipes that take few ingredients I usually have around the house, and I am sure you are the same.

It is very satisfying. Some people may think a salad is just “water” (meaning like you will be hungry five minutes after eating) BUT this is a really satisfying lunch or dinner (or even breakfast! Why not?). So satisfying you won’t worry about food for a long time.

It is extremely easy to make. If you can move your arms and use a knife, you are all set.

Even if you don’t normally like salads, you are going to love this one. This easy and refreshing salad is perfect for those who are trying to incorporate more veggies in their diets. Believe me, you can eat the whole bowl and dont even notice ? plus, you won’t feel guilty at all!

 

 

So easy and good looking, right? This should be enough reason to eat salad everyday.

Tell us, do you also crave salad in winter? Which one is your favorite? Let us know in the comment section below or head over instagram or Pinterest.

Until next time!

How to Make Tabouleh {Parsley & Bulgur Salad} Read More »

10 Mouth-watering Main Dishes to activate your taste buds next Shabbath {Hint: They are all vegan!}

2 Comments / Holidays, Shabbath /

Shabbath is one of those days I feel running up and down since the minute I open my eyes. But at the same time, it is the most wonderful day! Receiving the Sabbath almost feels like when you go to the forest and get fresh air. You feel relieved; like all the hard work of the week was well worth it and now you can disconnect yourself from the worries and connect to Hashem. Also, it is also a day when I can please my taste buds! 🙃 Oh, yes! It is a great occasion to try new exotic recipes! (Yum!) 😋😬 like these 10 Mouth Watering Main Dishes for your Shabbath Table that are all vegan!! (You’re welcome!) 😃

1. Southern-Style Smoky Meatless Meatloaf

This recipe is so magnificent because it combines the creaminess of chickpeas and black beans and the texture of oats with the characteristic liquid smoke and bbq flavor of southern food. Oh yum!

2. Crispy Chickpeas Cutlets with Mushrooms Gravy

This recipe reminds me so well why I love chickpeas! It is essentially a breaded chickpeas patty, very easy to make and it is also  gluten free. Just double the recipe when you make these. Thank me later 😉

3. Vegan Steak (No Seitan)

A genius recipe for all of those who are vegan and also gluten intolerant. You can watch the video on how to make this vegan steak here

4. Chickpeas Roulade with Spinach & Pinenuts Stuffing

Did you know you can make roulade with chickpeas? If you like chickpeas as much as I do, you’ll love this recipe.

5. Our Ultimate Vegan Meatballs

This recipe has become a staple in my house. They are extremely easy to make and has the perfect texture and umami flavor thanks to the mushrooms and spices. You won’t need meat in your meatballs after trying this one!

6. Sweet Potato & White Bean Chili

White Beans + Sweet potatoes! Can you start to imagine how delicious this is?! It is awesome!

If you don’t have white beans or fava beans don’t worry… Here is another version using chickpeas instead

7. BBQ-Flavored White Beans with Sausage and Spinach

This is like an English breakfast prepared in one pot and all vegan!! 😋 Don’t worry if you don’t find Tofuty or vegan sausages on the supermarket. You can learn how to make your own here

8. Tofu with Balsamic Roasted Veggies

At first, tofu for me was really bland and boring, but what I learned to love about Tofu is that it takes flavors really well, specially if you marinate with balsamic vinegar like in this recipe.

9. Vegan Shepherd’s Pie

This Shepherd’s pie is the best that I’ve tried so far! Period.

10. Greek Style Vegan Roast “Lamb”

And, finally, one recipe with the king of ingredients when talking about vegan protein, wheat gluten. I haven’t tried this recipe yet but I’ll leave it here for the record. It looks totally yummy and I am convinced it taste amazing with that combo of tahini and miso.

And…this is it! Awesome, right?!

Hope you enjoyed these 10 Mouth Watering Main Dishes and try a couple next shabbath (or for any occasion really!)

Which one are you trying first? (Hard to pick one? We are sure of it!) Let us know in the comments section below or head over Instagram and Pinterest and let us know right there. We love to hear from you! 

Have a nice day and week ahead! 

Until next time! 

10 Mouth-watering Main Dishes to activate your taste buds next Shabbath {Hint: They are all vegan!} Read More »

The Ultimate Vegan Meatballs {Vegan, Gluten Free}

Recipes, Shabbath, Sides, Sukkoth /

The Ultimate Vegan Meatballs {Vegan, Gluten-Free}

  • Last Modified: September 20, 2024

Hi, everyone! I am very excited today to finally share with you this recipe for vegan meatballs. I have taken some time perfecting it to get it right, and I hope you enjoy as much as I do. These are The Ultimate Vegan Meatballs.

How the Ultimate Vegan Meatballs came about...

The Ultimate Vegan Meatballs were born a couple of weeks ago while I was cooking a whole bunch of mushrooms for lunch but once they were cooked they were so little! The disappointment was real! Those mushroom filled the pan and when cooked were just a few grams! I needed to act quickly and finish lunch so I thought: Why not make some meatballs? Yes! Of course!

I processed the mushrooms with some oats, more spices, a bit of water and so on until I had the consistency I wanted. Then I finished cooking in tomato sauce. They were good in terms of flavor, but way too dense, so I had to make them again correcting the amounts but I was out of mushrooms, so the recipe had to wait.

Next day was friday. I was cooking chicken for Shabbath but, who says you cannot make chicken and vegan meatballs? I made up my mind to take advantage of the momentum, so I weighed my ingredients, took some notes and pictures, cooked and reserved the meatballs, that were going to be served for dinner.

We had guests for shabbath and I was mortified. I just was praying the meatballs were at least edible. But, well, if they were not that good, at least I could have some feedback to perfect this recipe and write it on the blog.

The time to eat came and I remember when one of the kids wanted to try the meatballs. They honestly looked like their meaty cousins so much but to avoid any confusion, I told him straight away the meatballs were vegan. He tried it and immediately his eyes opened up!

When he asked for more I realized they were happy open eyes, those that happen when you try something delicious! At this point, everyone started eating the meatballs and I was receiving positive feedback. I was very happy when a vegan guest told me she wanted the recipe for making them like everyday 🙂 That moment I knew they were not only edible, but certainly good. Even my picky husband liked them!

In the week that followed I probably made this recipe every other day, just to make sure the recipe was on point, and now it is just turn to try them. I really really hope you like them.

How to make the Ultimate Vegan Meatballs

The main ingredients in the Ultimate Vegan Meatballs is Mushrooms. Since they can come quite dirty, you’ll start by soaking the mushrooms in cold water for a few minutes, and then finish cleaning with a paper towel or a soft brush to remove any soil, before continuing with the next steps which include removing the excess moisture, mix all ingredients with the help of a food processor, fry or bake and finish cooking in the sauce. 

UPDATE: You can totally make this recipe OIL-FREE by skipping the oil entirely and baking these vegan meatballs instead. 

When first cooking the mushrooms we want most of the liquid to evaporate. This step is important. Our second most important ingredient, 100% Whole Grain Oats will benefit from some moisture, but if the mushrooms are too moist and you end up adding more oats than recommended (which you totally can) the texture won’t be as desired and meaty as intended. 

Once in the food processor make sure you chop the mushrooms enough but not too much.  You still want little pieces of mushrooms in there for texture. 

Now, the second part of the recipe includes transferring this concoction to a bowl and mix in whole grain oats and water. And you might be thinking “didn’t we just remove the water while cooking the mushrooms? Why are we then adding water back?”. Well, there’s two reasons for this: 

  1. The cooking of the mushrooms with the spices gives a better texture and flavor to the recipe than just adding them raw with the spices. 

  2. Adding the needed water (or liquid) in this second phase of the recipe gives you more control, because you know exactly how much liquid is getting into it, instead of just eyeballing every time the amount of water vs. oats that you need, which can be frustrating and lead to different results every time.

Shaping and Cooking

To shape the vegan meatballs it helps to wet your hands a bit before shaping each meatballs as the oats they contains get very sticky.
 
To cook you can either fry or bake.
 

IF FRYING: make sure the oil is well heated before you start, or the meatballs can lose the shape. Fry until hey are golden brown on both sides, and transfer to paper towel to drain the excess oil.

Fried Vegan Meatballs
Baked Vegan Meatballs

IF BAKING: Make sure you use a silicone mat or baking paper to line the baking tray. Using just oil or butter won’t work (I’ve tried). Bake them for about 30 minutes or until you see they are firm to the touch, thoroughly cooked and with a nice brown color. Get them out of the oven and let them cool down a bit before you attempt to take them off the silicone mat or the parchment so they don’t break. Once they cool down, they should peel off esily from the baking paper.

If they are not peeling easily is because they are still a bit too wet. Stick the tray for a few more minutes in the oven and then remove them from the baking tray.

You can finish The Ultimate Vegan Meatballs by cooking them in your preferred tomato sauce (Check out our Sweet Potato & Tomato Pasta Sauce) for 5 minutes or so, on low heat. This last step is important to give the meatballs a meaty texture. 

Serve them with regular pasta, or try them over zucchini noodles! Delicious! 🙂

The Ultimate Vegan Meatballs

Mushrooms and oats based vegan meatballs perfect for your pasta dishes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Servings 4 people

Ingredients
  

  • 450 gr Portobelo Mushrooms
  • 200 gr 100% Whole Grain Oats
  • 180 ml Water
  • 1/4 Cup Dried Oregano (It's not a typo, it's 1/4 Cup of dried Oregano)
  • 3 Tbsp Extra Virgin Olive Oil
  • 1.5 Tbsp Sweet Paprika
  • 1.5 tsp Salt I use Himalayan or Sea salt
  • 1 tsp Garlic powder
  • 1/2 tsp Turmeric
  • 1/4 tsp Ground cinnamon
  • 1/4 tsp Ground black pepper
  • Pinch Nutmeg

Instructions
 

  • Clean mushrooms by soaking in cold water for a few minutes, then rubbing gently paper towel or soft brush. Roughly chop.
  • Heat your pan on medium-high heat. Add the oil (you can skip to make oil-free if you prefer), mushrooms and seasonings. Cook until there is no excess water left and the mushrooms are cooked through.
  • Process with a food processor, add oregano and pulse to a rough paste.
  • Transfer the mixture into a bowl and add oats and water. Mix well.
  • Let the mixture rest in the fridge for 5-10 minutes so the oats absorb the liquid and bind everything together.
  • Shape with wet hands and fry (or bake for about 30 minutes in a parchment lined baking tray) until browned and completely cooked through.
  • Finish cooking in your preferred tomato sauce for 5 minutes or so, on low heat for the perfect melt-in-your-mouth texture.
Keyword dinner, vegan

Have you make the Ultimate Vegan Meatballs already? Use the tag #kasheribbean to share your pictures on social media and don’t forget to follow on instagram and pinterest for more easy recipes! 

The Ultimate Vegan Meatballs {Vegan, Gluten Free} Read More »

Easy {Passover-Friendly} Stuffed Mushrooms with Kale and Onions

2 Comments / Passover, Recipes, Shabbath, Sides /

Stuffed Mushrooms with Kale and Onions {Vegan, Gluten-Free}

Mushrooms are a delicious and versatile ingredient that can be used in a wide variety of dishes, from soups and stews to salads and stir-fries. But have you ever tried making stuffed mushrooms? These Stuffed Mushoroms with Kale & Onions are not only easy to prepare, but it’s also a crowd-pleaser that’s perfect for any occasion. 

Mushrooms are a great appetizer that can be customized to your liking. You can add other ingredients to the filling, such as meat and sausage, rice, other chopped vegetables, and even nuts. Don’t be afraid to experiment with different flavors and textures to create your own unique version.

Whether you’re hosting a party or looking for a quick and easy snack, these stuffed mushrooms with Kale & Onions are sure to be a hit. So next time you’re in the mood for something savory, earthy and delicious, give this recipe a try!

Mushrooms are very delicate so you have to handle with care, but also, they grow around dirt and soil and can be quite dirty so, it is important to wash them throughly. 

How to clean cremini mushrooms

You probably have heard others saying that you should never wash mushrooms, because they absorb a lot of water. A popular advice is to gently wipe the surface with a damp paper towel. The way I do, gets the best of both worlds. 

First, soak mushrooms for just a few minutes, that way to you eliminate all the dirt from the surface the easy way, as well as any bug that might be inside. 

After that, you can gently wipe the surface with a damp paper towel or simply place on a bed of paper towel or a clean kitchen towel to remove excess water. 
 

A zero-waste recipe

Once the mushrooms are clean, go ahead and remove the bottoms, which you can chop finely with the kale and use in the stuffing. 

For this recipe I am using kale, but  you can use spinach or other veggies you have on hand, and use the stems as well. Kale stems can be a bit hard, so I like to blanch them for a few seconds, and they are ready to use. 

Give the earth and your pocket a favor and don’t throw them away, you can always use them for stuffing, salads, rice, pastas, curries, soups, stews and many more preparations!

Now, let’s get into it.
 

Stuffed Mushrooms with Kale and Onions {Vegan, Gluten-Free}​

Print Recipe Pin Recipe
Course Appetizer, Side Dish

Ingredients
  

  • 250 gr Cremini Mushrooms clean, bottomless
  • 2 tsp Paprika
  • 1/4 tsp Curry powder
  • 1/4 tsp Salt
  • Juice from 1/2 lemon

For the Kale

  • 250 gr Kale chopped
  • 100 gr White onion finely chopped
  • 2 Tbsp Paprika
  • 2 Tbsp Extra Virgin Olive Oil
  • Salt & Pepper to taste

To finish the Mushrooms

  • 2 Tbsp Extra Virgin Olive oil
  • 1 tsp Paprika

Instructions
 

First, season the mushrooms:

  • Season the mushrooms with salt, paprika, curry and lemon juice and set aside until ready to use.

Then, prepare the kale:

  • Sautee onions with the olive oil on medium high, add a pinch of salt and cook until they lightly caramelized.
  • Add the chopped kale and seasonings, lower the heat and cook with the lid on for about 8 minutes, or until the kale is soft.
  • Take the lid off and continue to cook on medium high for 2-3 more minutes so that excess moisture can evaporate.
  • Remove the kale from the pan and set aside to cool down. DO NOT WASH THE PAN. You'll use it later to cook the mushrooms.

Finish the stuffed mushrooms:

  • Stuff the mushrooms with the help of a tea spoon.
  • Remember the pan full of flavor where you cooked your kale?? Add Extra virgin olive oil and paprika. Heat up for a few seconds until fragrant.
  • Add the stuffed mushrooms, cooking first the cap, then flip and cook on the other side on medium high, until they get a nice color on both sides.
  • Serve hot, warm or cold as an appetizer or side dish.
Keyword Gluten-free, passover-friendly, side dish, vegan

Have you make this recipe or any other from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

 

Easy {Passover-Friendly} Stuffed Mushrooms with Kale and Onions Read More »