Vegan Shabbat Cooking Class

January 20, 2021, 7:00 pm

Add to iCal | Add to Google Calendar

Join Rebecca Starr, CSZ Rebbetzin and Midwest Manager of the Shalom Hartman Institute, as she helps us celebrate Shabbat by preparing a delicious and healthy Friday Night menu.

Click HERE to register, and you’ll receive the link to participate online.

Menu, Ingredient Lists and Recipes:

Massaged Kale Caesar Salad
1 Lemon
Kale (leaves washed and removed from stems)
5 Raw Cashews
1 TBSP Olive Oil
Cherry Tomatoes
5 Black Olives
Salt
Pepper
1 TBSP Capers
Dijon Mustard
2 Minced Garlic cloves 
2 TBSP Tahini
3 TBSP Almond Milk – unsweetened
1 TBSP Nutritional Yeast (not necessary, but it does have a nice flavor!)

(Need a blender or vitamix for this dressing)

1. Zest the lemon and keep to one side. Place the kale in a bowl with the juice of half the lemon, the olive oil and a pinch of salt and rub the kale leaves between your fingers for about 3 minutes until softened and darkened in colour.
2. Add all the dressing ingredients to a small food processor or blender with the juice from the remaining lemon half and a pinch of salt and pepper and whizz until smooth.
3. Stir 3 tablespoons of the dressing into the kale and mix until well coated.
4. To make the croutons, toast the rye bread until nice and crispy (you may need to toast the bread twice).
5. Cut the toasted rye bread into small cubes and serve scattered over the dressed kale with the chopped cashews, sliced olives, lemon zest and the cherry tomatoes, if using.

~

Baked Portobello Mushrooms with Quinoa
4 Large Portobello Mushroom caps
Tri-color quinoa – 1 cup
4 TBSP soy sauce or coconut aminos
2 TBSP balsamic vinegar
1 TSP minced garlic
1/2TSP shredded ginger
1 TBSP olive oil

1. Preheat oven to 400° F (205° C).
2. Find a baking dish that will fit both mushroom caps (tightly line dish in foil to make clean up easier if desired). Add all ingredients except mushroom caps and stir to create marinade.
3. Add mushrooms and rub sauce onto them. Let sit for 15 minutes, stem side down.
4. Once 15 minutes is up, rub mushrooms again with sauce before placing dish in the oven.
5. Bake for 15 minutes. Remove and turn mushrooms over. If there is any sauce left in the pan, spoon it over the mushrooms. Continue baking another 5-15 minutes (exact cooking time will vary based on mushroom size).
6. Remove mushrooms and let sit for 5 minutes before slicing and serving.
7. Serve over quinoa

Lentil Soup
Brown lentils – 2 cups
1 onion
2 stalks celery
2 carrots
1 large white potato
3 TBSP fresh parsley
Garlic powder
Salt
Pepper
Dried oregano
1 14 oz can diced tomatoes
2 TBSP red wine vinegar

Saute’ onions, celery, and carrots with olive oil for 5 minutes.  Add lentils after rinsing.  Add spices, but do not add tomatoes or vinegar.  Cook for an hour and a half covered.  Add tomatoes and vinegar and simmer again for 30 minutes.  Season to taste.  Enjoy.

No-Bake Chocolate Peanut Butter Cookies
2 cups organic rolled oats (gluten free if you need)
1/2 cup peanut butter (nothing sweetened, just plain peanut butter)
1/2 cup maple syrup
1/2 cup coconut oil
1/4 cup cacao powder
1/4 TSP Vanilla
1/4 TSP salt

1. Mix the ingredients: You’ll add all the ingredients to a medium-sized bowl and stir everything together until it’s well combined.
2. Prepare your cookie sheet: You’ll want to make sure you line your cookie sheet with parchment paper because it will make the cookies so much easier to remove once they’ve hardened in the freezer.
3. Transfer the cookies to your cookie sheet: This part is super easy because these are basically “drop cookies.” All you do is take a spoonful of the cookie mixture and drop it onto the prepared cookie sheet.
4. Firm in the freezer.

There is no charge to join us on Zoom. #CSZHealthyCooking is part of #CSZWinterWellness, our synagogue’s month of focus on mind, body and spirit. Click HERE to see and join our many  January wellness events, and use our hashtags on your social channels to tell us how it’s going!