In Tel Aviv, with 85 degree weather, its hard to say that its Fall. As much as I love long summer days filled with the beach and watermelons, I truly miss the feeling of Autumn. I miss apple orchards and pumpkin patches and the scent of warm spices.
While patiently waiting for soup season to kick in, I’ve prepared a light, whole grain salad filled with mediterranean flavors.
* 1 C. whole wheat couscous (dry, uncooked)
* 1 large eggplant (cut into 1 inch cubes)
* 1 TBS. za’atar spice
* 1/2 C. oven-dried/sun-dried tomatoes (roughly chopped)
* 1/4 C. black nicoise olives (pitted)
* 1 small red onion (thinly sliced)
* 1/4 C. parsley leaves (finely chopped)
* 1/4 C. toasted pine nuts
* 1/4 C. sheep’s milk feta (crumbled)
* 3 TBS olive oil (plus more for roasting eggplant)
* 1 TBS. red wine vinegar
* 1/4 TSP. ground cumin
1. Preheat oven to 400 degrees. Toss cubed eggplant with a drizzle of olive oil, pinch of sea salt and za’atar spice. Spread on baking sheet and roast for about 15 minutes.
2. Prepare couscous according to packaging.
3. Once the roasted eggplant, and couscous have cooked (and slightly cooled) you can toss all of the ingredients in a medium sized bowl. Season to taste with S + P. Mix well and serve.
My latest Momtastic recipe: A light and flour-less pesto pizza. Perfect for summer!
Check out the recipe here
Light and filling cauliflower soup, perfect for Spring!
Check out the recipe on Momtastic here.
These Tahini-Date Cookies are naturally sweetened with honey, and packed with wholesome oats and hazelnuts.
Ingredients (makes 20 cookies):
1 1/2 C. rolled oats (processed into flour)
1/2 C. hazelnuts (processed into meal)
1 TBS. flax seed meal
1 TSP. cinnamon
1/2 TSP. baking soda
1/4 TSP. salt
1/2 C. raw tahini
1/2 C. honey
1/2 C. chopped medjool dates
1 TSP. vanilla extract
1. Preheat Oven to 350 degrees. 2. In a large bowl combine oat flour, hazelnut meal, flax seed meal, cinnamon, baking soda, and salt. 3. In a separate bowl whisk together raw tahini, honey, medjool dates, and vanilla extract. 4. Add tahini-honey mixture to the dry-ingredient bowl. Mix until well incorporated. 5. Drop spoonfuls of cookie dough onto prepared baking sheets. 6. Bake for 8-10 minutes. 7. Cool completely before serving.
Tired of having boring, tasteless, vegetarian burgers? These umami rich, Black Lentil Pumpkin Burgers, will change your mind about meatless patties.
Check out the recipe here
Looking for lighter, Springy, weeknight recipes? Give this versatile and satisfying dish a try for your next Meatless Monday! I recommend topping this leek, mushroom & cannellini bean mixture over your favorite whole grain (or quinoa), tossing with a fiber-rich pasta, or serving it with a poached egg on top.
4 TBS. olive oil (divided)
3 leeks (halved lengthwise, and sliced)
1 red onion (thinly sliced)
4 garlic cloves (thinly sliced)
6 C. (1 LB) assortment of wild mushrooms (crimini, portobello, oyster)
1 TSP. thyme
1 TSP. sage leaves (thinly sliced)
1/4 TSP. dried oregano
salt & pepper, to taste
1/2 C. dry white wine
1/2 C. cooked cannellini beans
goat cheese/parmesan, to taste (optional)
Heat 3 tablespoons olive oil in a large pan. Sauté leeks, onion, and garlic over a medium flame for about 10 minutes (or until soft and lightly golden). Remove onion-leek mixture, and set aside. Increase the flame to high, add wild mushrooms, herbs (thyme, sage, and oregano), and S&P. Cook for about 5 minutes. Deglaze the pan with white wine, and keep stirring with wooden spoon. Once most of the liquid has evaporated, add cooked cannellini beans, and the leek-onion mixture back into the pan. Sauté for an additional couple of minutes. Serve warm with or without cheese.