I am searching for a good vegetable dish and when I ask my non-Jewish friends for recipes it seems like everything either has pork fat, or dairy or both. What are you all making? Recipes are welcome. I thought about roasting brussel sprouts with olive oil and finishing with some lemon juice or balsamic vinegar. Other ideas?
If it just has butter I can always sub pareve shortening.
Spinach with raisins and pine nuts:
5 to 6 tablespoons golden or dark raisins
2 packages (each 10 ounces) fresh spinach or 2 medium-size bunches fresh spinach, tough stems discarded
3 to 4 tablespoons fragrant extra-virgin olive oil
6 to 8 whole small peeled garlic cloves, lightly smashed
5 tablespoons pine nuts
Coarse salt (kosher or sea) and freshly ground black pepper
Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
Rinse but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach until wilted, 4 to 5 minutes, stirring a few times. Transfer the spinach to a colander, and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point.)
Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins, and cook until the nuts and the garlic are light golden, 3 to 5 minutes. Increase the heat to medium, add the chopped spinach, and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl, and serve
I make a dish quite similar to this, but with swiss chard rather than spinach. If you're not a fan of cooked spinach, chard could be an option.
These lemon-roasted green beans are excellent, not too challenging for unadventurous eaters, and very easy: http://www.epicurious.com/recipes/foo... I make them with thyme rather than marjoram, and replace the Marcona almonds (which I have never seen in my local groceries) with ordinary ones.
Generally, if you're cooking rather than baking, you're better off substituting olive oil for butter, rather than shortening or margarine.
All I know is that it tastes good with turkey. But your comment may explain why so few restaurants seem to make it. Zion (on 18th Ave and E 4th St) used to make a good one, until it closed down; Kinneret on King's Hwy made a very indifferent one, until it too closed down. I don't know where to get it now, and have often wondered why. Now perhaps I know.
Bat Yam on Kings Highway sells a small tin of it with fried onions for $5. (that was the price last time I was there). They also sell fried fish coated in potato chips for about $12/lb.
Fish and mejedra is a typical thurs night dinner. I grew up eating it on thurs nights. It's a cinch to make if you would like a recipe. The only problem is that it's impossible to make a small amount- no matter how little you make there will always be too much!
We do a mix of butternut squash and red potatoes (with skins), salt, pepper, olive oil. The more squash, the lighter the recipe. I would garnish with toasted pecans/almonds, but the family doesn't like that. Also, when you do the sprouts, it looks lovely to peel them first.
BEST TASTING GREEN BEAN CASSAROLE (NON-DAIRY TOO!)
2 cans - Rokeach Mushroom Soup - 10 1/2 Oz - Kosher Parve
2 cans - French’s French Fried Onion Rings 2.8oz size OU Parve
3 cans – Canned String Beans
Preheat oven to 325 degrees.
Spray a large aluminum pan with canola oil, FIRST drain string beans, then dump in disposable aluminum pan (no clean up afterwards!)
Add soup cans to this and mix.
Take one can of onion rings and add it to the mix.
Flatten top smoothly with back of a spoon and bake lightly covered with sheet of aluminum foil in 325 degree oven for 35-40 minutes on top of a cookie sheet.
After 35-40 minutes, remove from oven. Remove aluminum foil on top (you won’t need it any more for this dish). Add extra can of Onion Rings and sprinkle all over top. Return pan to oven and bake for 15 more minutes.
Remove from oven and ENJOY but be careful – it’s HOT and it’s addictive. I guarantee you won’t have leftovers!!!
I AM YOUR CULINARY MOSHIACH! LOL;)
check out dallasnews.com and search for a recipe by David Uygur, chef at Lola the Restaurant. They published a recipe for Green Bean Salad with Creamy Mushroom Vinaigrette and Crispy Shallots . It sound delicious, dairy free, and most of it can be done ahead and assembled at last minute.