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lentil/quinoa tabuleh

I started working a "real job" in January, so I don't have the time to be the sole cook in the family anymore. Jenna asked me to start writing down my recipes so she can make some of our favorite meals.

Today is lentil and quinoa tabuleh -- I made this variant on the usual bulger based recipe for a friend of ours that is on a gluten-free diet and found I liked it more than the original.


Ingredient list:
brown lentils
red lentils
a few cloves of garlic
a lemon
fresh parsley
vegan bullion cubes
olive oil (extra-virgin, of course)

Mini Knish recipe for Passover (including vegan option)

I'm making knishes for Passover and figured for once I'd write down the recipe I'm using so I can remember it next time.

You can use this recipe to make normal/full sized knishes, but I like to make them small. You get a better ratio of crispy baked "skin" to fluffy filling.

The ones on the right are the vegan batch

First slice and boil a bunch of potatoes and then mash them. While the potatoes are boiling, cut up an onion (or two if you're using a lot of potatoes) and fry it up until they are mushy or caramelized .

Mix the onions in as you mash the potatoes.

For every 2.5 cups of mashed potatoes you end up with add

2 eggs (or two eggs worth of powdered egg replacer)
2/3 cup matzoh meal
1/3 teaspoon salt
1/3 teaspoon pepper
1/4 teaspoon nutritional yeast

mix it all up, oil (or use spray to grease) a baking sheet or aluminum foil

make knishes of whatever size you want

bake at 375 for 20-25 minutes, turning them over about 5 minutes before they are done