[Paleo Passover] Zucchini Noodles with Puttanesca

Another Passover meant another dozen or so hours on Pinterest looking for the perfect ways to get around my temporary dietary restrictions celebrate the festival of freedom.

I had heard of Paleo, I knew it involved no wheat, so I looked into it. Turns out, no gluten, no grains (no corn, no rice), no legumes (no soy, no peanuts). Sound familiar*?

Plus no dairy, but some people even do neo-paleo and eat dairy.

Plus, my great-grandmother didn’t have two sets of Passover dishes so she made only meat all week anyway.

So that led me to more hours searching “paleo” on Pinterest, and … I might be going paleo. Just a little. Maybe just for this week. I don’t know, I don’t buy into all the all-over health benefits and miracle digestional and autoimmune cures (plus I’m pretty healthy in that respect), but it looks like a pretty good framework for low-carb, healthy eating that might just help me lose some weight.

So, for my first really intentional Paleo meal, I present to you: Pasta on Passover!

You read that right.

Zoodles. I can’t believe people buy the crap made out of potato starch when you can make amazing spaghetti out of zucchini.

Puttanesca Zucchini Noodles

Yum! This looks sooo forbidden. It’s perfect!

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[Passover in the Fridge] Sweet Potato Pear Soup

Sweet Potato Pear Soup | Found in the Fridge

This delicious, vegan sweet potato pear soup is perfectly light, with subtle flavors and warmth. When served with a dollop of thick Cranberry-Orange Vinaigrette and sour cream, it packs a beautiful and bold punch. I first found the recipe when I was browsing my new cookbook, Mollie Katzen’s The Heart of the Plate. I made it out of curiosity and loved it. This is the second time I’ve made it, and it always surprises and delights my audience. Mollie Katzen recommends pairing it with her Cranberry Orange Vinaigrette, and the flavors together are tart and sweet.

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The Best Chocolate Chip Cookie Recipe (and a vegan version)

My sister found this recipe in the Tollhouse cookbook, and it is now the only chocolate chip cookie recipe I use. I love it. The dough is tasty, it has the right balance of chocolate chips, and most importantly, the cookies stay soft and chewy for days.

This recipe makes 5 dozen small cookies. That’s excessive, so I usually cut the recipe in half. You can also roll the dough into a long snake and freeze, then slice it when you want to make a few fresh cookies. Continue reading

Peanut Noodles

This is one of my favorite recipes to make for potlucks. Its easy, fast, and can be served hot or cold. It’s a great vegan main-dish option that everyone else will enjoy too. You can even make it gluten-free if you substitute rice or rice-based noodles for pasta.

I first made it with this recipe, and I highly recommend it.

I’ve posted here the instructions for how I would usually make it, but when I made it last I had to leave some things out because I didn’t have them. I used macaroni instead of spaghetti, white sugar instead of brown, and I had to leave out the ginger and scallions. The flavor is much less complex without these ingredients, but it still tastes ok. This isn’t the first time I’ve needed ginger, though, so if you’re planning on making a decent amount of Asian-style food, I’d recommend picking it up. I also want to experiment with using ginger in other types of food, because it’s a great spice that isn’t used very often, so it should give your food an unusual, new taste.

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Roasted Broccoli

So I went out to dinner last night, but I figured I would put up a blog post anyway. Here’s the recipe for the roasted broccoli I made a few nights ago (the leftovers went into the lasagna). Its super simple, and very delicious.

Broccoli florets (as much as desired)

Olive oil

1-2 heads of garlic

Spread the garlic in a thin layer across a baking pan. Sprinkle whole, peeled garlic cloves throughout.  Pour a small amount of olive oil over the broccoli and garlic, and bake until crispy, about 12 minutes.