Side Dishes

HEALTHY COLE SLAW

weight, Rebecca Lazar - HEALTHY COLE SLAW

This coleslaw is a family favorite! Light on the mayonnaise (please don’t use the typical brands that are full of chemicals, food coloring and preservatives – see the one recommended below instead) and so flavorful. A great side dish for a healthy BBQ, with the Chicken & Greens Sliders shown or perfect as a Shabbos appetizer.

Serves 8

Ingredients:

2 bags of this organic coleslaw or 8 cups combination of finely shredded green cabbage, purple cabbage and carrots

1 bunch green onion, finely chopped

Handful of organic toasted sunflower seeds

1/2 cup soy free vegenaise

3 1/2 Tablespoons fresh squeezed lemon juice

2 teaspoons Himalayan pink salt

4 teaspoons organic coconut sugar or organic cane sugar

Putting it all together:

  • Combine coleslaw or shredded cabbage and carrots with green onion and toasted sunflower seeds in a large bowl.
  • In a separate bowl, combine soy free vegenaise*, lemon juice**, salt and sugar. Mix well with a fork so no lumps remain.
  • Add dressing to coleslaw and combine. Place in a container with a tight fitting lid and let sit in the fridge for several hours before serving.

Notes:

* This recipe will not taste the same with another brand of mayo so I can’t guarantee the result.

** Do not substitute with bottled lemon juice which is an artificial product…..no matter what it says on the label winking

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SPAGHETTI SQUASH “ALFREDO”

weight, Rebecca Lazar - SPAGHETTI SQUASH

You will love this simple, delicious “cheesy” recipe made without any actual cheese (but no fake soy or rice cheese either, because frankly it tastes gross…..not to mention typically contains lots of unhealthy ingredients and fillers). 🤢 Of course you can use this sauce on actual pasta too – we like the Jovial brand gluten-free pasta – but if you want to save a bunch of carbs and calories while gaining lots of nutritional value, use spaghetti squash as shown.

Serves 4-6

Ingredients:

1 large or 2 small spaghetti squash, cut in half lengthwise *

1/2 cup organic raw cashews, soaked **

3/4 cup water

1 Tablespoon nutritional yeast ***

1 teaspoon Himalayan pink salt

1 clove garlic

Putting it all together:

  • Preheat oven to 425 F.
  • Scoop out seeds from spaghetti squash and throw them away. Place squash halves skin side up in parchment-lined baking pan or baking sheet. We love these pre-cut unbleached parchment sheets.
  • Roast for 1 to 1-1/2 hours or until skin starts to brown. Even if it burns a little, it’s ok! Make sure to not undercook.
  • Remove squash from oven and scoop out all the strands; place in a shallow dish (so that the sauce will cover more of it – yum!)
  • Combine the rest of the ingredients in a high speed blender or regular blender until completely smooth and creamy. Using a high speed blender, you can let it run until the sauce heats (about 5 min.). Otherwise, the sauce will be room temperature but will heat up once poured on the hot squash.
  • Pour over spaghetti squash strands.
  • Top with fresh parsley (optional).

Notes:

* Cutting a spaghetti squash in half lengthwise is a bit of a challenge; you will need a serious knife!

** Soaking cashews or other nuts helps to neutralize enzyme inhibitors that can lead to difficulty in digestion. Simply cover cashews with water in a bowl and let soak on the counter for 4 to 6 hours max. Rinse and proceed with recipe. If you don’t have time, it’s ok to skip this step.

*** Nutritional yeast is not the same as yeast for baking bread. It is an inactive yeast with lots of B-vitamins and a staple in the vegan/vegetarian diet that adds a cheesy flavor to dishes and sauces.

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SALAD WITH CREAMY DILL DRESSING

weight, Rebecca Lazar - SALAD WITH CREAMY DILL DRESSING

Serves 4 (or 1, but let’s not talk about that) ????

Ingredients:

Any combo and amount of veggies will work with this dressing but here’s what we have in the pic shown:

1 head of organic iceberg lettuce

2 handfuls organic baby spinach

2 organic carrots, peeled and then shredded using a potato peeler

1 organic yellow pepper, chopped using this awesome handy tool.

Roasted and salted pumpkin seeds

Fresh organic dill

DRESSING:

1/2 cup soy free Vegenaise (healthy egg-free/soy-free mayo alternative)

3 Tablespoons fresh squeezed lemon juice

1 teaspoon organic honey mustard (I like the 365 brand from Whole Foods)

1 teaspoon organic maple syrup (I recommend this one from Costco)

1/2 teaspoon Himalayan pink salt (also available at Costco in a huge container for a reasonable price)

1/2 teaspoon dried dill

1 fresh clove garlic

Putting it all together:

Mix together in a mason jar or dressing jar and shake until smooth.

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BEST EVER SESAME-FREE HUMMUS

sesame-free hummus

This recipe is terrific whether or not you have an allergy to sesame seeds or simply don’t like tahini in your hummus.  Also great for those times you want to whip up a quick batch and you don’t have tahini in your fridge.  It takes under 5 minutes and tastes delicious!

Serves 8

2 – 15 oz cans organic chick peas, rinsed well

3 cloves garlic

2-1/2  Tablespoons organic olive oil

2 Tablespoons fresh squeezed lemon juice

1-1/2 teaspoon organic ground cumin

1/4 cup water

1 teaspoon Himalayan pink salt

Olive oil, paprika, parsley and whole chickpeas for garnish (optional)

Putting it all together:

Combine all ingredients in a food processor and blend until smooth and creamy.

Before serving, if desired, drizzle with olive oil and sprinkle paprika and fresh parsley on top.  You can also add a few whole chickpeas, for a pretty effect.

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