Ideas For A Vegan Thanksgiving, Part 5: Winter Squash Salad With Warm Pomegranate Vinaigrette

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avocado, cooking, cooking blog, food, healthy, Kosher, may I have that recipe, Parve, pine nuts, pomegranate, portabella mushrooms, recipes, thanksgiving, vegan, vegetarian, vinaigrette, winter squash

I don’t know about you, but whenever I prepare a big meal, for a holiday, a party or whatever the occasion might be, I always like to include something light and fresh to the menu, just for a little balance. Like, let’s say, a salad.

I absolutely love salads. And I love the fact that you can create them so they can complement any meal. To me, they’re like a white canvas. You can mix and match ingredients, colors, flavors and textures, so really, they can never be boring!

I personally enjoy playing with different colors and textures. The more, the better. So you get the visual appeal and the health benefits too!

I love this salad because it really has a little bit of everything: beautiful colors from all the different vegetables; contrast in textures, crunch for the pomegranate seeds, creaminess from the avocado, a little chewiness for the mushrooms; and a whole lot of flavors going on, from the smokiness of the tempeh to the sweetness and tang of the dressing. It’s even nutritionally balanced!

All that in one little salad.

So if you’re looking to add a little freshness to your Thanksgiving table this year, whether you go vegan or traditional, give this salad a try! I’m pretty sure it will be a crowd pleaser.

Enjoy!

Vicky 

• Prep time: 15 minutes
• Cook time: 30 minutes
• Ingredients (serves 4):

• 1 medium size winter squash (here we used butternut), sliced into 1/2 to 1/4-inch thick slices
• 2 portabella mushroom caps, sliced
•  4 tbsp extra virgin olive oil
• ¾  tsp salt
• ¼ tsp cinnamon
• ¼ tsp black pepper
• ½ tsp garlic powder
• 3 tbsp pine nuts
• 1 large avocado, sliced
• 3/4 cup fresh pomegranate seeds
• 5oz baby arugula

Crispy Tempeh Bits

• 1-8oz package tempeh
• 1/2 tsp salt
• 3 tbs extra virgin olive oil
• 1 tbs smoked paprika (we use Pimentón de la Vera)

Warm Pomegranate Vinaigrette (makes about 1 cup):

• 1 medium shallot, minced
• 2 tbsp extra virgin olive oil
• 2 tbsp grain mustard
• 1 tbsp Dijon mustard
• 1 tbsp agave nectar (We use Wholesome Sweeteners Raw Blue Agave)
• 1 cup pomegranate juice
• 2 tbsp apple cider vinegar
• 1/8 tsp salt

1. Preheat oven to 400F. Line 2 baking sheets with parchment paper
2. Place winter squash slices in a large resealable plastic bag. Add 2 tablespoons of olive oil, ½ teaspoon salt, ¼ teaspoon cinnamon and 1/8 teaspoon black pepper. “Massage” the bag with your hands so the squash gets well coated with olive oil and spices.
3. Arrange squash slices on one of the baking sheets and bake at 400F for about 30 minutes. Set aside to cool
4. Cut tempeh into small bite size pieces
5. In a large bowl, mix tempeh with salt, olive oil and smoked paprika until well coated
6. Place tempeh on the other baking sheet and bake at 400F for 10 minutes. Set aside to cool.
7. In the meantime, season portabella caps with ¼ teaspoon salt, 1/8 teaspoon black pepper and ½ tsp garlic powder. Sauté in 2 tablespoons of olive oil over medium-high heat for 2-3 minutes. Set aside to cool
8. Lightly toast pine nuts in a dry skillet over low heat, until golden brown, 2-3 minutes
9. To prepare the dressing, sauté shallots in olive oil over medium heat in a medium sauce pan for about 5 minutes.
10. Add pomegranate juice, mustards, salt, agave and vinegar and mix well. Cook over medium heat whisking often, for 12-15 minutes, until reduced. Set aside to cool slightly
11. Arrange washed arugula in a large platter. Top with cooked squash, Portabella mushrooms, pine nuts, avocado and pomegranate seeds
12. Dress it with warm pomegranate vinaigrette right before serving

Cut squash into 1/2 to 1/4-inch thick slices and season well with salt, pepper, cinnamon and olive oilCut tempeh into small bite size pieces. Mix with salt, olive oil and smoked paprika until well coated

ENJOY! From May I have that recipe 

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Not-Just-For-Passover-Recipes Beyond Gefilte Fish and Matzah Ball Soup PART 1: Crispy Tilapia with Mango Salsa

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avocado, cilantro, cooking, fish, food, Kosher, lemon, mango, may I have that recipe, Parve, Passover, recipe, recipes, tilapia

Do you guys ever get bored in the kitchen? Do you get tired of making the same things over and over, year after year, especially during the Holidays? I do.

I need to mix it up a little. I need to keep it interesting. Bring some creativity. I need to not be bored. Because boredom will literally soak into my food and make it, well… boring. And tasteless.

And when you expect guests (lots of them) for the Holidays, tasteless food is simply not acceptable.

With Passover only a couple of weeks away, we are definitely up for the challenge. We know that everyone loves the classics: matzah ball soup, gefiltefish and kugel. But this year, we are giving them a makeover. “May I have that recipe” style.

So, here’s our piece of advice for today: play with your food. Be bold. Be creative. Be daring. Your food (and your guests) will thank you for it.

Let’s talk about fish. Gefiltefish, to be more specific. Let me think…What can I say about it? Tough one.

Honestly, I had never heard of it until I spent my first Passover here in the US. First time I saw it, I had no idea what it was. I’m totally serious.  But that shouldn’t be a surprise, we grew up in Spain, in a Sephardic household, don’t forget…

I have to admit though, to this day, I have never tried it.  Never. But I know for sure it has to taste good, since most people I know love it. Even people who hate fish . Even people who wouldn’t eat fish, even if it was prepared by the most talented chef in the world. Weird…

Don’t get me wrong, I have absolutely nothing against it. But for me, it’s a texture thing. I can’t get over it. I just can’t.

So how about this year, we don’t let the gefiltefish platter stand alone on the table? How about we introduce a new player to the game? After all, there are plenty of fish in the sea, right?

Prep Time: 15 Minutes

Cooking Time: 20 Minutes

Ingredients (serves 4):

• 4 Tilapia fillets
• 1 Cup Matza cake meal ( we use it instead of flour )
• 1 Cup Matza meal  ( we use it instead of panko bread crumbs )
• 2 eggs, lightly beaten
• 3 tbsp olive oil
• Salt and pepper to taste

Salsa

• 1 large avocado or 2 small ones, diced
• 2 mangoes, diced
• 3 tbsp fresh squeezed lemon juice
• 1/2 cup fresh chopped cilantro ( you can substitute for parsley or basil)
• 1 tsp salt
• 1 tsp hot paprika (optional)

1. Pre-heat oven at 375F
2. Line a baking sheet with parchment paper
3. Season fish on both sides, with salt and pepper to taste
4. Place matza meal, matza cake meal and eggs in 3 separate plates and season with salt and pepper to taste
5. Dip fish in matza meal, shake excess, then dip it in the egg and then in the matza meal
6. Pour oil on baking sheet spread it well (you can use your hands)
7. Place “breaded” fish on baking sheet, making sure the oil coats one side of the fish. Turn the fish over and press it down lightly.
8. Bake for 20 minutes until the fish is crispy.

Salsa

1. Place diced mango and avocado in a medium bowl
2. Add salt, lemon juice, cilantro (and hot paprika if using) and toss gently.
3. Spoon salsa over fish before serving. Fish can be served hot or cold.
4. ENJOY! From May I have That Recipe