Holiday Recipes| 1
Transcript of Holiday Recipes| 1
Spring Holiday Recipes| 1
Spring Holiday Recipes| 2
Table of Contents
Spring holiday recipes
Potato kugel
Beef brisket
Jackfruit brisket
Gluten free mini cakes
Roasted Vegetables
Nut roast
Quinoa carrot patties
Rhubarb custard
Fresh nuts n berries pie
Apples almonds and greens toss
Copyrights:
© 2012 by B2C Media Solutions Ltd. All Rights Reserved. No portion of this e-book may be copied, reproduced, published or distributed in any form or by any means except with the prior written permission of B2C Media Solutions Ltd.
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Potato kugel
Ingredients
1 Tbsp + 3 Tbsp cup olive oil
1 large onion, diced
5 medium potatoes
⅔ cup natural low-sodium chicken-flavored broth
1½ cups quinoa flour, lightly toasted
1 tsp rosemary
1 tsp marjoram
1 tsp thyme
1 tsp ground black pepper
1 tsp salt or substitute
Directions
1. Preheat the oven to 375°F / 180°C. Coat a 9×13-inch / 23×33-cm shallow cake
with non-stick cooking spray.
2. Heat 1 tablespoon oil in a sauté pan and fry the onion until translucent.
Set aside to cool.
3. Grate the potatoes.
4. In a bowl, mix together the onions, potato, remaining olive oil, and spices.
5. Stir in the broth.
6. Mix in the flour gradually (i.e. ¼ cup at a time).
7. Pour the mixture into the prepared pan. Bake for 35-45 minutes, or until the top
of the kugel is brown and crisp.
8. Remove from oven, and allow cool slightly before slicing and serving.
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Comments
Passover is a great time to go gluten-free. Try this delicious, nutritious, savory
version of the classic kugel – also egg-free and vegan – that just may become a
year-round favorite!
Per Serving: 2 Carb, 0 Protein, 1 Fat
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Difficulty Level: 1
Serving Size: 1/12 recipe or ¾ cup
Serves: 12
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Beef brisket
Ingredients
Brisket
4½ lbs / 2 kg / 2 kg extra-lean grass-fed beef brisket, raw
½ cup olive oil
¼ cup coconut sugar
3 Tbsp tomato paste
1 Tbsp molasses
½ tsp mustard powder or seeds
3 medium onions, sliced
1 Tbsp paprika
1 teaspoon ground black pepper
2 cloves garlic, peeled, halved
1½ cups dry red wine
1½ cups water
Gravy
1 Tbsp kudzu root dissolved in 2 tsp cool water or 1 Tbsp olive oil + 1 Tbsp
organic cornflour, mixed to a syrupy paste
1 cup onion broth
¼ cup coconut sugar
3 Tbsp tomato paste
1 Tbsp molasses
½ tsp mustard powder or seeds
1 tsp paprika
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1 teaspoon ground black pepper
2 cloves garlic, peeled, halved
½ cups dry red wine
1 Salt or substitute to taste
Directions
1. Rinse brisket. Place in roasting pan.
2. Blend remaining brisket ingredients and pour over brisket.
3. Cover and marinate in the refrigerator overnight, approximately 8 or more
hours.
4. Following the refrigeration period, preheat oven to 325°F / 165°C.
5. Cover the roasting pan lightly with aluminum foil. Bake for approximately 3
hours, or until a digital instant-read thermometer inserted into the center of the
brisket reads 190°F / 90°C for well-done.
6. While brisket is baking, make the gravy as follows: combine the remaining
ingredients in a heavy saucepan, and heat to boiling, then reduce to medium-
low; add the dissolved kudzu or oil-corn flour mixture to the saucepan and
blend with the rest of the liquid; stir constantly until the mixture thickens to its
maximum (will not thicken anymore) and takes on a sheen. Add more water if
necessary to preserve the desired thickness.
7. When the brisket has finished baking, remove from oven and pan, and place
on serving plate. Dress with the gravy. Using a slotted spoon, remove onion
pieces from the pan and place on the serving plate around the brisket.
8. At the dining table, slice the brisket against the grain for the most tender
texture, and serve with the onions and gravy.
Note: Brisket makes for an excellent leftover if refrigerated with the gravy, as
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the seasonings continue to steep. Serve as is or use slices to make
sandwiches (2 slices bread = 2 carb servings).
Comments
Brisket is one of the most popular mainstays of the Passover meal. Go for extra-lean,
grass-fed beef to create a healthy holiday tradition.
Per Serving: 1 Carb, 4 Protein, 1 Fat
Preparation Time: 9 minutes + 8 hours marinating
Cooking Time: 4 hours
Difficulty Level: 2
Serving Size: 4 oz / 120 g beef
Serves: 12
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Jackfruit brisket
Ingredients
2 lb/ 900 g young green jackfruit, canned in water or brine, drained
or 2½ lb / 1¼ kg raw young green jackfruit
4 tsp / 12 g sweet paprika
2 tsp / 8 g ground black pepper
4 tsp / 16 g garlic powder
2 tsp / 8 g chili powder
2 Tbsp. / 30 g coconut sugar
2 Tbsp. / 30 ml blackstrap molasses
1 cup / 240 ml low-sodium soy sauce
1 cup / 240 ml tomato sauce
1 cup / 240 ml tomato paste
2 cups / 480 ml low-sodium onion broth
4 tsp / 16 g mustard seeds
8 cloves of garlic, minced
2 cup / 480 ml dry red wine
1 cup / 120 ml unsweetened apple juice
Directions
If this is your first time using jackfruit, you may be startled by the scent – this will
disappear during the cooking process.
Preparation of canned jackfruit: If you choose to work with canned jackfruit, drain and
rinse thoroughly. Separate the seeds from the flesh.
Preparation of raw jackfruit: If you choose to work with raw jackfruit, note that it is
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very resinous, and the sticky sap is hard to remove from skin even with soap and
warm water; do lubricate your hands with vegetable oil and wear an apron while
preparing it. Remove the core by running the blade of a sharp knife along the core
line, and set the fibrous bulbs free. Remove the white strands and trim off the part
that connects the bulb to the prickly skin. Make a slit lengthwise along one side of the
bulb, exposing the pit that is attached to the bottom of the bulb. Go around the pit
base with your paring knife to separate it from the edible flesh. Be sure to remove the
rubbery skin around the pit as well. You will be left with the edible bulbs and seeds.
Combine the paprika, black pepper, garlic powder, chili powder, and sugar. Coat the
jackfruit bulbs and seeds on all sides with the spice mixture, place in an airtight
container, and refrigerate for at least 8 hours.
Combine the molasses, soy sauce, tomato sauce and paste, mustard seeds, wine,
and juice, place in an airtight container, and refrigerate for at least 8 hours.
After placing the above mixtures in the refrigerator, boil the jackfruit seeds in the
onion broth for 20-30 minutes, until tender. Remove from heat and allow to cool.
Following the initial period of refrigeration, place the jackfruit and seeds in the liquid
mixture and refrigerate for another 4 hours or more.
Following the final period of refrigeration, pour half the sauce in a slow cooker, place
the jackfruit and seeds inside separately, and cover with the rest of the sauce. Set
the cooker to low, cover, and cook for at least 3 hours. During the cooking process,
check often for moisture level. If the jackfruit appears to be drying out, reduce the
heat setting to warm.
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Remove the jackfruit from the cooker to a serving plate, place the seeds on the side,
and dress all with the sauce.
Comments
Brisket is one of the most popular mainstays of the Passover meal. Vegan? No
problem! Visit your local Oriental foods market or order online to obtain the little-
known but amazing green jackfruit*, known for its nutritional value as well as its
striking resemblance to brisket when cooked. This recipe is sure to make you a
legend in your own time.
Per Serving: 3 Carb, ½ Protein, 0 Fat
Preparation Time: 15-30 minutes + 12 hours marinating
Cooking Time: 3 hours
Difficulty Level: 1-2
Serving Size: 1 cup brisket, seeds, and sauce
Serves: 12
——————–
*Vegan and consistent with Passover dietary restrictions if fresh or canned in water
or brine.
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Roasted Vegetables
No Passover table is complete without the traditional rainbow of roasted vegetables.
If you wish, follow the recipe to a tee, or get into the spirit of it and choose any
collection of your seasonal favorites. This feast for the eyes is as savory and
delectable as it is healthful and nourishing.
Ingredients
½ cup beets, julienned
½ cup carrots, sliced
½ cup rutabaga, cubed
1 celery root /celeriac, sliced
½ cup cauliflower florets
½ cup each red, yellow, and green bell peppers,
cut into 1-inch / 2-cm squares
½ cup mini eggplants, sliced
1 small fennel bulb, quartered and sliced
½ cup leeks, sliced
½ cup each red and white onions, sliced
½ cup cherry tomatoes, halved
½ cup mini yellow squashes (coin-sized), halved
½ cup mini zucchinis, quartered length-wise
8 cloves of garlic, sliced
½ cup olive oil
1 tsp. garlic powder
1 tsp. paprika
4 sprigs-worth of fresh oregano leaves
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1 cup fresh basil leaves
1 tsp dried food-grade lavender
Salt or substitute to taste
Directions
1. Preheat oven to 400°F / 200°C degrees or convection oven to 375°F / 180°C
degrees.
2. Lightly wrap beets, carrots, rutabaga, and celeriac pieces in aluminum foil and
bake for 20 minutes.
3. Remove from oven and add to a large bowl with the remaining vegetables.
Toss with olive oil to lightly coat. Add seasonings and toss again.
4. Spray a large shallow baking pan with non-stick cooking spray and place
vegetables in a single layer, allowing for space between so they will brown
nicely.
5. Place baking pan in the preheated oven on an upper rack. If using a
convection oven to roast vegetables, you can place two baking pans in at
once.
6. Roast for 20 minutes, turn vegetables, and roast for another 20 minutes.
7. Transfer to large dish to serve.
Comments
Per Serving: ½-1 Carb, 0 Protein, ½-1 Fat
Preparation Time: 20 minutes
Cooking Time: 1 hour
Difficulty Level: 2
Serving Size: ½-1 cup / 75-150 gm
Serves: 8-16
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Gluten free mini cakes
Ingredients
½ cup / 120 ml raw milk, divided
6 oz. / 170 gm egg whites, room temperature
2 tsp. / 10 ml pure vanilla extract
2 oz. / 55 gm brown rice flour
2 oz. / 55 gm coconut flour
2 oz. / 55 gm potato flour
1 Tbsp. / 15 gm baking powder
1 tsp. / 2 gm Stevia powder
½ tsp. / 3 gm fine sea salt
6 oz. raw / 170 gm butter, cut into cubes
Directions
Preheat your oven to 350°F / 175°C. Lightly coat muffin pans with butter, using a
pastry brush. In a bowl, combine ¼ cup / 60 ml of raw milk with egg whites and
vanilla. Mix well and set aside. In the bowl of your electric mixer, combine the flours
with the baking powder, Stevia and salt; beat over low speed with the paddle
attachment for about 30 seconds. Add the raw butter cubes and the remaining
quarter cup of raw milk.
Continue mixing on low speed to incorporate well. Increase speed to medium, and
beat for 2 minutes more. Add the egg mixture in 3 batches; beat on medium speed
for 25 seconds after every addition. Portion out the batter into the butter-coated
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muffin pan, and bake for 25 minutes. Transfer the cupcakes onto wire racks to allow
cooling completely. Frost the cupcakes to your fancy.
Comments
Baking gluten-free means following a standard rule of proportions, such as one part
flour to one part butter, and so on. But this rule need not hamper your creativity in
producing treats that will suit your personal dietary needs.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Difficulty Rating: 2
Serving size: 1 cupcake
Serves: 16
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Nut roast
Ingredients
2 large parsnips
1 cup / 120 gm whole hazelnuts/filberts
or 1⅓ cups / 180 gm halves
3 Tbsp. / 45 ml organic canola or hazelnut oil
1 red onion, finely chopped
2 cups / 140 gm brown/crimini/Italian/chestnut mushrooms
⅔ cup / 95 gm cooked chestnuts, roughly chopped
1 cup / 115 gm raw walnuts, roughly chopped
¼ cup / 30 gm nutritional yeast
½ tsp. / 3 gm salt or salt substitute
1 cup / 45 gm SWG* or 100% whole grain breadcrumbs
2 Tbsp / 4 gm chopped fresh sage
1½ tsp. / 4 gm vegan egg substitute, dissolved in 2 Tbsp. water
Directions
1. Pre-heat the oven to 350°F / 190°C. Line a loaf pan with foil and coat with
nonstick cooking spray.
2. Peel and quarter the parsnips, steam until tender, and mash.
3. In a food processor or chopper, grind the walnuts together with the yeast and
salt/substitute until you get a course texture resembling parmesan cheese.
Set aside.
4. Toast the hazelnuts in a frying pan over a high heat until golden brown, then
set aside. Turn the heat down to medium, add the oil and chopped onion and
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cook for 5 minutes. Add the mushrooms and cook for another 7 minutes until
nicely Softened.
5. Roughly chop the hazelnuts and put them in a large bowl along with the
chopped chestnuts, walnut-yeast mixture, breadcrumbs, and chopped sage.
Add the mashed parsnip and softened onions and mushrooms followed by the
egg replacer. Season and stir together well.
6. Spoon the mixture into the prepared pan, pressing it down well and smoothing
the top. Cover tightly with foil and bake for 45 minutes.
7. Remove the foil from the top and put the loaf back in the oven for another 15
minutes, then take out of the oven and put a large serving plate over the top of
the tin. Holding the tin with oven gloves, turn the plate over so the loaf inverts
on to the plate.
Carefully peel off the foil and cut into slices to serve.
Comments
Per Serving: ¾-1½ Carb, 1⅓-2⅔ Protein, ¾-1½ Fat
Preparation Time: : 30 minute
Cooking Time: 1¼ hour
Serving Size: 1/12 roast
Serves: 12
*SWG = sprouted whole grain
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Quinoa carrot patties
Ingredients
4 Tbsp. / 60 ml olive oil, plus more for frying
½ cup / 85 gm quinoa, rinsed
1 garlic clove, minced
1 cup / 240 ml water
¼ tsp.+ ¼ tsp. / 1¼ gm + 1¼ gm salt
1 onion, diced
1 cup / 130 gm carrots, grated
¼ tsp. / ⅛ gm coriander
1 tsp. / 2½ gm black pepper
2 eggs
½ cup / 25 gm sprouted whole grain (SWG) breadcrumbs
½ cup / 120 ml cottage cheese
2 Tbsp. / 8 gm fresh parsley, chopped
1 Tbsp. / 2½ gm fresh basil, chopped
Directions
In a small saucepan over high heat, boil the quinoa in 1 cup of water.
Add ¼ tsp/ 1¼ gm of salt. Stir, and then reduce the heat to low; cover and cook for
20 minutes. Turn off the heat after the quinoa has absorbed all the liquid.
In a skillet over high heat, sauté the garlic and onions in half of the olive oil, for about
3 minutes. Stir in the grated carrots, coriander, ¼ tsp / 1¼ gm of salt, and black
pepper; cook for 3 minutes more before removing from heat.
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Whisk the eggs in a mixing bowl; add the breadcrumbs, cottage cheese, parsley, and
basil. Stir in the quinoa and carrots. Mix well to combine. Form the mixture into round
patties.
In a large frying pan, heat the remaining olive oil. Fry the patties in batches, 3
minutes on each side. Drain the fried patties on paper towels. You may wish to serve
them with your favourite salad.
Comments
Quinoa has a colorful family of varieties, ranging from pink to red to brown and black.
It is an ancient food cultivated in the South American Andes. It is rich in protein –
providing a complete protein – and can be cooked in a 1001 ways. This recipe is one
sure quick way to enjoy quinoa.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Rating: 1
Serving Size: 1 patty
Serves: 8
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Rhubarb custard
Ingredients
For the crumble
100 g wholemeal flour (i.e. wheat, quinoa, brown rice, spelt)
60 g farm-fresh, clarified, or regular butter
60 g coconut sugar or xylitol
For the rhubarb
400 g rhubarb
35 g coconut sugar or xylitol
For the custard
6 yolks from omega-3 or free-range eggs
50 g coconut sugar or xylitol
200 ml single cream
150 ml farm-fresh or organic milk (not skim/nonfat)
Directions
1. For the crumble: preheat the oven to 160°C/140°C fan/Gas 2½. Rub the flour
and butter together until the mixture resembles breadcrumbs. Add the sugar
and rub again (if liked) until the mixture becomes coarse and lumpy. Sprinkle
onto a tray lined with baking parchment and bake for about 12-15 minutes,
turning occasionally, until the crumble is crunchy and golden. Remove from the
oven and leave to cool.
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2. For the rhubarb: cut the rhubarb stalks into 1-cm pieces and place in a roasting
tray lined with baking parchment. Sprinkle with the and bake at 160°C/140°C
fan/Gas 2½ or 6-7 minutes or until tender.
3. For the custard: beat the egg yolks and sugar together in a heatproof bowl until
well blended. Combine the cream and milk in a saucepan and bring to a boil.
4. Sit the bowl of yolks and sugar over a separate pan of hot water and whisk the
cream mixture into it. As the egg yolks cook, the custard will thicken. Keep
stirring until the custard is thick enough to coat the back of a spoon, then
remove the bowl from the heat.
5. Spread the rhubarb pieces between serving dishes and add some of the
cooking syrup. Spoon over the custard and top with the crumble mixture. Serve
any remaining custard in a jug alongside.
Comments
Per Serving: 2-3 Carbs, ¾-1⅓ Protein, 2-3 Fat
Preparation Time: 1 hour
Cook Time: 2¼ hours
Difficulty Rating: 2
Serving Size: ½-1 cup
Serves: 5-8
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Fresh nuts n berries pie
Ingredients
1 cup / 145 gm raw almonds
1 cup / 150 gm dried figs
3 Tbsp. / 45 gm raw coconut butter
¼ tsp. / 1¼ ml Stevia syrup
1 cup / 165 gm sliced strawberries
1 cup / 145 gm blackberries
½ cup / 75 gm cherries
1 Tbsp. / 15 gm apricot butter
Directions
Make a piecrust by soaking the dried figs and almonds in water overnight in
individual bowls. Remove the almonds and figs from the water (do not discard the
water) and combine in a food processor to process until well mashed. Moisten the
mixture by adding a small amount of soaking water. Pat the mixture in a deep-dish
pie pan.
Place the crust in the freezer for about 3 hours.
In a bowl, combine the coconut butter with the Stevia syrup. Spread this mixture over
the frozen almond-fig crust. In a large bowl, toss the strawberries, cherries, and
blackberries in apricot butter, and spoon the mixture over the butter-syrup layer.
Refrigerate for at least 3 hours before slicing to serve.
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Comments
A small slice of this nutritious no-bake treat is just perfect. Fresh and crisp to
the last crumb!
Preparation Time: 15 minutes
Cooking Time: 55 minutes
Difficulty Rating: 1
Serving Size: 1 slice
Serves: 8
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Apples almonds and greens toss
Ingredients
¼ cup / 60 ml apple cider vinegar, divided
1 cup / 240 ml apple cider
1 onion, minced
¼ cup / 60 ml extra virgin olive oil
1 green bell pepper, diced
½ tsp. / 1 gm Stevia powdered extract
Sea salt to taste
2 green apples, cored and sliced in thick wedges
¼ cup / 30 gm whole almonds, toasted
3 ribs celery, sliced thinly
1 bunch lettuce, torn
2 oz. / 60 gm raw cheese, sliced
Crumbled cottage cheese
Directions
Heat apple cider combined with 2 Tbs / 30 ml apple cider vinegar in small saucepan.
Bring to a rolling boil and let boil until liquid is reduced to a syrup consistency.
Remove from heat and let stand to cool.
In the same pan, pour the remaining apple cider vinegar; add in the onions, olive oil,
green bell pepper, Stevia extract, salt, and bell pepper. Whisk to combine well until
Stevia dissolves. Remove from heat and transfer to a bowl together with the apples,
almonds, celery, and lettuce. Trickle in the reduced cider mixture over the salad.
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Assemble the salad on plates by alternately layering the salad ingredients with slices
of cheese, ending with a few pieces of cheese on top.
Comments
Apples, almonds and lettuce combined with thin slices of raw cheese make this main
course salad a great treat for a light, healthy lunch.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Difficulty Rating: 1
Serving Size: 1 cup
Serves: 8