Rosh Hashanna Side Dish
So I have a few vegtarians coming for erev yontiff dinner. I would like to prepare a dish that is substantial enough to serve as the vegetarian main course and side dish for everyone else. Would like to have something with protein as one of my vegetarian guests is diabetic. I have made shakshuka or quinoa (which works better for a side dish).in the past, but would like to try something new. Any suggestions?
Vegetarian Scotch Eggs:
4 hard boiled eggs
3 large tablespoons tomato paste
1 onion- chopped and sauteed
4 oz chopped nuts
2 oz ground nuts
2 oz cheese
egg to bind- usually one is sufficient
salt and pepper to taste
put onion, cheese, tomato paste, egg, salt and pepper in a bowl and mix until you have a sticky mix which holds togehter. put around hard boiled eggs. bake at 375 until browned on top.
Yes, I think that either the special diets board or the Vegetarian/Vegan one could be helpful here.
You could try Spicy Chickpeas with Ginger, from here: http://www.nytimes.com/recipes/1335/S... They're very tasty, and substantial enough to be a protein-y vegan main dish. The list of ingredients is long, but it's mostly spices.
OP I 'd ask the diabetic guest if there are any food s/he really needs to avoid as each person's body reacts to foods differantly and go from there. I'd hate for you to make somethign special and then have the guest not be able to eat it:( Also the typical "diabetic" dessert of fresh fruit may not be the best choice depending on how many other carbs are eatten earlier that meal.
mrsphud, you might seek out the help of folks on the Special Diets board, too. I can tell you that the most diabetic-friendly bean is the black soy bean. Healthy as they are, chick peas, white beans, etc, are not necessarily the friends of people with diabetes. As for vegetarian dishes.,
can easily accommodate tofu, and it works well with just a scant tablespoon of honey, if it fits your likes and needs.
Moroccan Spicy Chickpeas p. 329 of Gil Marks' wonderful book Olive Trees and Honey
The margin note in my copy reads "spectacular" because it is. I like it better substituting 1" cubes of butternut squash for the medley of carrots, sweet potato, turnips and butternut the recipe indicates.
This is a Moroccan spiced dish of chickpeas in a tomato/root vegetable sauce. The sauce works beautifully as a side dish with both red meat and chicken. And it makes a protein-rich main dish for vegans.
I have made this dish many times before: http://allrecipes.com/Recipe/Middle-E...
I always omit the ground turkey, and you can use vegetable stock or water instead of the chicken stock. You could probably use brown basmati rice, also, which may have a slightly lower glycemic index and thus perhaps a little bit better for the person who is diabetic. One can each of the black beans and chickpeas is a lot (2 cans of each was an excessive amount of beans). 1/4 tsp of cayenne is more than enough. A Moroccan friend of mine really struggled with the heat when I first made it with the 1 tsp as initially outlined in the recipe.
Warm Butternut and Chickpea Salad with Tahini Dressing
Adapted from Orangette, who adapted it from Casa Moro....recipe given to us from an oh so talented friend who must have been a master chef in a past life...thanks Sharon! This salad is one of those few that actually get better the next day making it a perfect Shabbas/multi day chag special.
Yield: 4 servings
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley
For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste
Preheat the oven to 425°F.
In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.
Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.
To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.
Do ahead:this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be served hot or cold. For a bit of variation, we have mixed it with any of the following: toasted farro, quinoa, watercress or arugula. Sweet potatos, yams or pumpkin can also replace the but-nut very easily. Enjoy!
I am in the midst of making this recipe, sort of. I am planning on using the squash and chickpeas, and am adding spelt berries. However, I do not like tahina, so I was wondering if anyone had a suggestion for a different dressing. I can always use my old stand-by, which is a mixture of oil, balsamic vinegar, honey, & OJ, but thought I'd ask if anyone had any other suggestions.