“Fideua” – Spanish Noodle “Paella” (Parve)
Vegetarian fideua is very similar to vegetarian paella, except that noodles are used instead of rice. It's worth trying this recipe and it's vegan too!!
- 1-12 oz package thin noodles
- 4 tbsp extra virgin olive oil
- 2 medium size onions, diced
- 4 cloves of garlic, minced
- 1 red pepper, diced
- 1 green pepper, diced
- 8oz frozen peas
- 7oz frozen artichoke bottoms, quartered
- 1-28oz can diced tomatoes
- 2 cups water
- 1 tbsp salt
- ½ tbsp sweet paprika
- Preheat the oven at 400F
- In a large paella pan or large oven proof skillet, sauté diced onions in olive oil, until translucent. Add minced garlic and cook at medium low heat, for about 3 minutes. Add diced peppers, sweet paprika and salt and cook until tender, about 10 minutes.
- In a large baking sheet, spread noodles to form a single layer. Toast in the oven until golden brown, about 10 minutes. Set aside. Watch the noodles carefully; you don’t want them to burn!
- In the meantime, empty the can of tomatoes through a strainer and over a bowl, mashing them to remove as much liquid as possible. Set aside.
- Add frozen peas and artichokes to the pan and cook until tender. Add drained tomatoes and continue cooking for a few minutes to remove some of the moisture and allowing the flavors to combine.
- Add tomato juice and water and bring to a boil. Lightly crush noodles all over the pan and carefully mix until well combined with all the ingredients.
- Let simmer until noodles are tender.
- Remove from heat and place pan in the over. Bake at 400F for a few minutes, until most of the liquid has been absorbed and the noodles start to brown slightly.
Prep time: 10 minutes
Cook time: 35-40 minutes
Serves: 4-6
Potato & Spinach Nests (Parve)
An elegant and simple spinach and potato appetizer. Gluten free, vegetarian and kosher for Passover.
- 4 large Yukon Gold Potatoes
- 2 tsp salt
- 1/2 tsp pepper
- 2 1/2 tsp garlic powder
- 2 1/2 tsp onion powder
- 4 tsp vegetable oil
- Cooking Spray
- 4 cups of frozen spinach thawed (yields 2 cups cooked )
- 4 tbs extra virgin olive oil
- 4 large eggs
- Preheat oven at 400F
- Grate the potatoes, add 1 tsp of salt, mix well and let them sit in a colander with a bowl under it for 20 minutes.
- In a large skillet, sauté spinach in olive oil. Season with 2 tsp garlic powder, 2 tsp onion powder and 1 tsp salt. Cook until most of the water had evaporated, 6-8 minutes. Set aside.
- Squeeze as much water out of the grated potatoes as you can. Season with 1/2 tsp garlic powder, 1/2 tsp. onion powder, 1/2 tsp pepper. Add 4 tsp vegetable oil and mix well.
- Generously spray a 12 muffin tin pan with cooking spray.
- Arrange grated potatoes into each muffin cup, pressing against the bottom and up the sides.
- Bake in the oven for 15 minutes or until they start to brown slightly . Remove from the oven and set aside.
- In a medium size bowl, beat eggs, add a pinch of salt and spinach and mix until well combined.
- Evenly spoon spinach in each potato nest.
- Bake for 10 minutes or until egg is cooked.
- Remove from the oven and let them cool slightly.
- Carefully un-mold each potato nest using a butter knife around the edges of the nest.
Cooking time: 35 minutes
Preparation time: 30 minutes
Yields: 12 nests, 6 servings
Home Made Hummus (Parve)
Simple, unadulterated, classic hummus recipe. A great vegetarian, vegan and gluten free Mediterranean recipe.
- 1-15.5oz can of chick peas
- ¾ cup tahini(sesame paste)
- 1/3 cup lemon
- 1 small clove of garlic (optional)
- Salt to taste
- Combine all the ingredients in the food processor and blend till smooth (for thinner humus, add a little bit of water)
Prep time: 10 minutes
Yields: approx. 2 cups
Baked Falafel With Tangy Tahini Sauce & Tomato-Cucumber Salad (Parve)
A lighter falafel recipe, baked instead of fried. Perfect with the tangy tahini sauce.
- 1 cup raw chickpeas, soaked overnight
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 1 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp hot paprika
- 1/4 tsp all spice
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/16 tsp cardamon
- 1 tsp salt
- 1 tsp lemon zest
- 2 tbs extra virgin olive oil
- Cooking spray
- Pre-heat oven at 400F
- Generously spray a mini muffin tin with cooking spray
- Combine all ingredients, except olive oil in the food processor
- Pulse a few times until all the ingredients are well combined, but not completely smooth
- Place mixture in a bowl, add olive oil and mix well
- Using your hands, form small balls and place them in the muffin tin
- Bake at 400F for 15 minutes
- Serve with pita bread, pickles, tahini sauce and cucumber tomato salad
Prep time: 10 minutes (plus time to soak chick peas overnight)
Cook time: 15 minutes
Makes: 24 falafel balls
TAHINI SAUCE
- 1/2 cup tahini paste
- 2 tbs lemon juice
- 1/2 tsp salt
- 4 tbs water
- In a small bowl, mix tahini paste, salt with lemon juice with a spoon until it thickens
- Add water, 1 tablespoon at a time and mix until well incorporated. For thinner sauce, add more water (note: sauce will thicken slightly when refrigerated)
Prep time: 5 minutes
TOMATO CUCUMBER SALAD
- 1 large cucumber (we prefer seedless), diced
- 1 pint of grape tomatoes (we like to mix red and yellow), sliced in half
- ¼ cup chopped parsley
- 3 tbsp fresh squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt to taste
Mix all the ingredients in a medium size bowl. Toss and let it sit for a few minutes
Prep time: 5 minutes
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