Put It All Together: Vegan Thanksgiving Menu

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cinnamon, coconut, coconut milk, cooking, cooking blog, dessert, food, gluten free, Kosher, lemon, lemon zest, may I have that recipe, Parve, pine nuts, potatoes, pumpkin, tapas, thanksgiving, vegan, vegetarian

Creamy pumpkin soup with savory granola

Lemon cranberry corn bread

Winter squash salad with warm pomegranate vinaigrette

Spinach with pine nuts and raisins

Patatas bravas

Pretzel & cashew crusted tofu with sweet onion chutney

Apple-cherstnut cornbread stuffing

Mushroom gravy

Gluten free “Piña Colada” tartelettes

Montecaos – Meltaway Cinnamon cookies

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Patatas Bravas

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cooking, gluten free, Kosher, may I have that recipe, mediterranean, Parve, patatas bravas, potatoes, recipes, Spain, tapas, vegan, vegetarian

Four more days left in Barcelona. Sigh…

Here’s one last “tapas” recipe we want to share with you before we leave: “Patatas Bravas”.

Again, super simple, flavorful and satisfying. Another great thing about it? You can take the basic recipe and modify it however you like it. Use vegan “mayo” instead of regular; add more hot sauce if you like it really spicy; or fry the potatoes instead of baking them for extra crunch.

Serve these with Gazpacho, Pan con tomate, Spring onions with Romesco Sauce, Tortilla de Patatas, Espinacas a la Catalana, Fideua and Lemon Scented Almond Milk Custard for dessert,. Invite some friends over, make some sangria and make it a real Spanish night!

Oh, and most importantly, don’t forget to have lots of fun 🙂

Enjoy!!

Prep time: 10 minutes
Cook time: 30 minutes
Ingredients:

• 5-6 medium potatoes, cut in about 1-inch cubes
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 2 tbsp regular or vegan mayonnaise ( we use Earth Balance Mindful Mayo With Olive Oil)
• 2-3 dashes hot sauce
• 1 tsp sweet or smoked paprika
• 1/8 tsp garlic powder
• 1/4 tsp salt
• 2-3 tbsp water

1. Preheat oven to 375F

2. Arrange potatoes in one single layer in a large cookie sheet lined with parchment paper. Drizzle with olive oil and season with salt

3. Bake at 375F for 30 minutes or until golden brown

4. In the meantime, prepare the “Bravas” sauce: combine mayonnaise, hot sauce, paprika, salt, garlic powder and water in a small bowl and whisk until smooth and creamy. Spoon sauce over the potatoes.

5. ENJOY! From May I have that recipe

 

Pan con tomate

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bread, cooking, Kosher, may I have that recipe, mediterranean, olive oil, pan con tomate, Parve, recipes, Spain, tapas, tomates, tomatoes, vegan, vegetarian, video recipes

Greeting from Barcelona! We’re half way through our trip already and having a great time… As expected 🙂

Since it’s August, a lot of people are on vacation and the city is really empty. It’s also been insanely hot, so we’ve been spending a lot of time at our parents beach apartment, about 20 minutes outside Barcelona.

It’s so great being here, staying at the same place we spent all of our childhood summers! Having breakfast looking over the Mediterranean, going for walks on the beach… And going to Papi’s garden.

Growing up, our dad used to bring the most amazing fruits and veggies from his garden, especially during the summer. Super sweet tomatoes, giant watermelons, figs…

A few days ago we went over to see what kind of goodies we could pick. The kids had a blast and were super excited to eat what they picked for dinner. Wanna get your kids excited about eating fruits and veggies? Show them where they come from and get them involved!

We ended up bringing home lots of things, but the best, by far, were the tomatoes.

So sweet and juicy that we literally ate them off the vine, as if they were apples!!

One of our favorite things to make with fresh, juicy tomatoes, is “pan con tomate”. Such a simple dish, but incredibly delicious and satisfying. Here we eat it plain as an appetizer and also as part of “tapas” with all kinds of toppings.

Here’s how you can make your own, no measurements needed. The only secret, good tomatoes!!

Hope you enjoy it!!

Prep time: 5 minutes
Ingredients:

• Ciabbata, Baguette or Rustic Bread
• Ripe tomatoes
• Extra Virgin Olive oil
• Salt

1. Grate tomatoes in a large bowl

2. Season with salt. Toast the bread lightly, until golden brown.

3. Drizzle bread with olive oil

4. Spread tomato over the bread

5. Enjoy plain…

6. …Or with your favorite topping. some of our favorites are tuna packed in olive oil, tortilla de patatas and Manchego cheese

7. ENJOY! From May I have that recipe

Tortilla de Patatas – Potato Omelette

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cooking, eggs, food, Kosher, may I have that recipe, onions, Parve, potatoes, recipe, Spain, tapas, vegetarian

Well, what can I tell you. My little sister was right… as usual. As soon as we got home from the airport, my mom had a whole lot of delicious dishes ready for us. And this one… definitely one of my favorites. THE very best take on eggs and potatoes.The best. Ok, I might be a little bias. Or a lot…

Potato omelet (or “tortilla de patatas”) is one of the most popular dishes in Spain. And soooo versatile! We eat it for breakfast, in a sandwich for lunch, as “tapas” for dinner…. You name it. Every time I make it, it takes me right back home.
So if you feel like taking a little trip without leaving your kitchen, go ahead, get cooking! I guarantee it will be worth every second.

Tortilla de patatas
Cook time: 35-40 minute
Ingredients (serves 4)
– 5 large potatoes
– 1 large Spanish onion
– 8 eggs
– ½ cup of olive oil, divided
– Salt to taste

1) In a large skillet, heat 4 tbsp of olive oil.
2) Peel and cut the potatoes in medium size, not too thick pieces. Slice the Spanish onion.
3) Cook the potatoes and onions at medium heat, until soft and tender. Add salt to taste.
4) Remove potatoes from heat. Let them cool slightly.
5) In the mean time, beat 8 eggs in a large bowl. Add the potatoes and mix well.
6) Return skillet to the heat and add remaining olive oil.
7) Pour the egg / potato mixture and cook on one side, at medium-low heat, until the bottom starts to brown.
8) Place a large plate or a lid on the skillet. Remove from heat and flip the skillet quickly, to turn the omelet around. Slowly slide the uncooked side onto the skillet and return to heat. (Note: Be very careful not to burn yourself while doing this. We recommend using oven mitts or a towel. However, if you do not feel comfortable flipping the omelet this way, place the skillet in the over and bake at 350F until set. Make sure you use an oven proof skillet!)
9) Prick to top of the omelet with a fork, to allow it to cook a little bit faster. Cook until eggs are no longer runny.
10) ENJOY!