Month: November 2020

Roasted Tomato and Carrot Soup

Published by Joanne

Earlier today I saw a tweet that said: “soups months is coming” and I couldn’t agree more. It’s finally cold in Houston, 54F/12C and sunny. So I decided to make a vegan roasted tomato and carrot soup that would mirror the sun. With grilled cheese of course. Ingredients 2 cups cherry tomatoes 1 cup of carrots 5 cloves of garlic 1 inch of fresh ginger 2 tsp of salt 1 tsp pepper 1 tsp dried oregano 3 tablespoons of olive oil 1 1/2 cups of coconut milk 1 cup of vegetable broth pepitas to garnish (optional) Method Preheat your oven at 400F/204C. In a sheet pan lined with parchment paper, place the tomatoes, carrots, garlic, and ginger with enough space between each individual vegetable. Add the oil, salt, pepper and oregano. Give it a little shake and coat evenly. Roast in the oven for 30-40 minutes until light brown. When the tomatoes and carrots are nice and roasted, cool for 10 minutes. Then add to the blender together with the coconut milk and vegetable broth. …

Roasted Eggplant w/ Tahini Sauce and Feta

Published by Joanne

Roasted eggplant with green tahini sauce is very similar to the marinated eggplant recipe. However this one has feta! Ingredients:Chinese eggplantolive oilsalt and pepperfeta cheese (for topping)parsley (for topping) for the sauce:1 cup parsley1 cup green onion1 heaping tablespoon of tahini paste1/4 cup roasted red peppers1 garlic clove, crushed2 tablespoons of lime1 teaspoon sea sal1 teaspoon chili peppers Pop all of your sauce ingredients in a food processor until you get a chunky sauce. Place aside. MethodPreheat your oven at 425F/220C. Cut your eggplant in half widthwise into wedges. Brush your eggplant with olive oil and salt and pepper. Place the eggplants in a sheet pan lined with parchment paper and roast them until golden brown for 18 to 20 minutes. when eggplants are done, spoon the sauce over your eggplants until they are slightly cool and top with crumbly feta cheese and parsley. Enjoy!

Savory Babka: Caramelized Shallot & Sun-dried Tomato

Published by Joanne

I’ve seen many chocolate babkas on my feed lately which got me thinking… why not a savory babka? why not oniony? I was thinking about this sundried tomato, harissa, and shallot mixture for nights on end and I finally decided to make some babkas to celebrate Biden Harris winning the 2020 election. It’s been such a crazy year that it feels nice to be hopeful again. Even though I wish it was Bernie and AOC. Whatever! First of all, what are Babkas? A babka is a sweet braided bread or cake which originated in the Jewish communities of Poland and Ukraine. It is popular in Israel and in the Jewish diaspora. Babkas are very similar to Krantz Cakes, an Ashkenazi Jewish cake prepared using yeast-risen dough. I learned about this from Yotam Ottolenghi & Sami Tamimi’s Jerusalem cookbook. A book I adore and never get bored of making recipes from. According to the Jerusalem cookbook, it’s the most popular cake in the west side of Jerusalem. A few notes on this recipe (please read before making) It takes at least 8-10 hours to make. You will need to allow the …

whipped feta with roasted tomatoes

Published by Joanne

This whipped feta dip is a bit of a showstopper! It’s simple and easy to make, it’s also incredibly delicious. Salty, tangy, and sweet! Ingredients 1cup cream cheese 1cup crumbled feta  1 heaping teaspoon za’atar  1 tbsp olive oil pinch of salt (less than 1/4 tsp, feta is very salty!) fresh grated pepper For your tomatoes: 2 cups cherry tomatoes 4 cloves of garlic Olive oil to cover Salt & pepper to taste  Method; Roast your tomatoes at 350F/ 176C for 20 minutes, until soft and mushy.While your tomatoes roast, add your cheeses and spices to a food processor until smooth. If grainy or gritty, it’s okay. This isn’t top chef. When your tomatoes are roasted, cool them for about 15 minutes and then place them over your cheese dip and enjoy!