Tag archive for "Avocado"

Meatless Monday Vegan Quesadillas

kosher appetizer recipes, kosher pareve recipes, kosher recipes, shavuot recipes and ideas

Meatless Monday Vegan Quesadillas

No Comments 21 December 2012

 

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If you’re in need of new dinner menu idea, look no further than a classic quesadilla! Perfect for entertaining or a weeknight kid- friendly dinnner!

I used corn tortillas, replaced the typical ground beef with fat free refried beans, and featured creamy avocados instead of cheese and sour cream, so this party pleaser is healthy, light (less than 80 calories per quarter!), kosher parve, vegan, and gluten free. Not to mention, the triangle shape makes for easy snacking, as well as a festive touch for any  get together.

What you’ll need for a dozen quesadilla wedges:
* If you’re vegan, be sure to check your refried beans. Some have added sugar.

– 6  organic corn tortillas
– 3/4 cups fat free refried beans
– 1 tablespoon hot sauce or ground chiles
– 1/2 fresh avocado, diced
– 1/2 large tomato, seeds removed, diced
– 1/4 white onion, diced finely
– 3 tablespoons fresh lime juice

In a small bowl, combine beans and hot sauce or chiles.

On half the corn tortillas, spread 1/4 cup refried beans on each. Place a second tortilla on top of each and press down slightly. You can always use more if 1/4 cup is too scant for your taste. There’s no such thing as too much deliciousness.

You’ll have three whole quesadillas now. In a large skillet, panfry each quesadilla over medium-high heat. You don’t need to use oil, but a bit of nonstick spray will help to make the edges nice and crisp.

When the quesadillas are golden and crispy, cut each into quarters and set aside. You’ll have 12 wedges.

In a medium bowl, toss together your tomato, avocado, onion, and lime juice. Spoon over the top of your warm quesadilla wedges and serve immediately!

You can always add shredded purple cabbage for more color, or a bit of greek yogurt if you don’t mind dairy, or plain soy yogurt to keep them parve.

Enjoy, and happy eating!

 

 

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Spinach, Avocado and Chick Pea Quinoa Healthy Recipe by Ariella Fallack

kosher rice and pasta recipes, kosher salad recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, shavuot recipes and ideas

Spinach, Avocado and Chick Pea Quinoa Healthy Recipe by Ariella Fallack

5 Comments 17 March 2012

Thanks so much to our Jewish Hostess, Ariella Fallack for adding another great salad to our never ending quest for recipes! 
Check out the rest of Ariella’s summer menu HERE! Enjoy!
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Directions for Spinach, Avocado and Chick Pea-Quinoa Recipe :

1.Soak 1/2 C. dry quinoa in 2 Cups vegetable broth for 15 min. Bring to a boil then simmer until almost all water is absorbed.


2.Chop with metal blade in food processor :
  • 2 cups spinach
  • 1 bunch cilantro
  • 1/4 C. onion
  • 2 small cloves garlic
  • Add to quinoa.
3.Also add:
  • 1 can garbanzo beans (drained and rinsed)
  • 1 c. cherry tomatoes cut in half
  • 2 avocados diced
4.For the dressing:
  • Juice of 2 lemons
  • zest of 1 lemon
  • 2 tsp. dijon mustard
  • 2 tsp. olive oil
  • 1 tsp. agave nectar
  • 1/2 tsp. cumin
  • dash of salt and pepper
5.Dress the quinoa.
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Two Great Sugar Detox Salad Dressings for the Holidays

kosher recipes, kosher salad recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas

Two Great Sugar Detox Salad Dressings for the Holidays

2 Comments 15 September 2011

 

These dressings are a great addition to any salad- perfect for a sugar detox diet! Thanks to Sari Dana for all of your sugar detox advice! Blend up for Rosh Hashanah, Sukkot, or any of the Jewish Holidays!

Avocado Dressing
1/4 cup vinegar (or red wine vinegar)
1/4 cup lemon juice
2 tsp salt
1 1/4 cup olive oil
1 avocado
1 garlic
Blend in blender

Nobu Dressing:
1 cup lemon juice
1/2 cup tamari
3 garlic
2 tsp salt
1 1/4 cup olive oil
Blend in blender

 

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Baked or Pan Fried Plantains with Guacamole

kosher appetizer recipes, kosher pareve recipes, kosher recipes, kosher vegetable recipes

Baked or Pan Fried Plantains with Guacamole

No Comments 02 January 2011

Photo of four varieties of bananas.

Image via Wikipedia

by Ayelet R.

This is the simplest dish but gets the most amazing results. Whenever I make these, the platter cannot leave the kitchen before it needs refilling. This is also a great afternoon snack that keeps the family from munching on sugary sweets before a late dinner.

This is of course a great kosher and vegan recipe for the big Super Bowl event this Sunday February 6!

Plantains have  many health benefits that you may not know. Read on:

  • A well-acclaimed diuretic, plantain is found to be extremely effective against kidney ,bladder and intestine problems.
  • It is  effective against heavy menstrual cycles.
  • Plantain is also used as a vulnerary to treat cuts and wounds. Due to easy accessibility of this wonderful fruit, it can be easily bought and crushed and applied to cuts and wounds for quick relief. Also, since plantain has a high epidermal growth, it can be used to fix damaged tissues, treat bruises and broken bones.
  • Plantain is touted as a wonderful blood cleanser.
  • Plantain, much like its yellow ripe counterpart, is extremely good for skin. Plantain juice can be effectively used to treat sunburn, ulcers, scalds and burns. It is treated as an effective substitute for aloe vera.
  • It is very effective for treating liver sluggishness and inflammation of the digestive tract.
  • Chewing plantain root can offer immediate relief from toothache.
  • Plantain is known to soothe cough reflex andis used to treat asthma, lung infections, and hay fever and any other respiratory disorders that involves mucous congestion.

How to know when a plantain is ready to cook:

Buy plantains as green as possible and allow them to ripen at home near a window.During the winter that can extend to three weeks!  If you want a plantain chip that is not too sweet, (ie. for a guacamole dip) then only allow it to turn yellow. But, if you want a sweeter treat then allow plantains to turn black (the skin will go from green to golden yellow to black). Once they are that ripe, you will know they are super sweet inside.

For this recipe, we recommend the golden yellow color:

  1. Slice Peel 3 plantains, discarding the peel. Cut them diagonally into 1-inch slices.
  2. Spread plantain pieces onto cookie sheet, toss with olive oil, salt, and pepper. Bake at 400 degrees until brown on the outside.

To Fry:

  1. Heat oil in saute pan. Place plantain in oil and fry about one minute, flip, and fry until crisp on both sides.
  2. Dry plantains on a paper towel, and sprinkle with salt and pepper.

For Guacamole:

  • 2 ripe avocados
  • 2 cloves garlic, finely chopped
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red hot pepper flakes
  • 1/2 tomato, diced
  • Salt and pepper to taste
  1. Open avocados and pull out all of the fruit with a spoon.
  2. Lightly mash the avocado with a fork as you add the garlic, lemon juice, and spices. You can adjust the spices to your taste. Fold in the tomato.
  3. To serve, put guacamole in a shallow bowl with plantain slices next to it for dipping.
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