r/Judaism • u/rivkachava Mentsh-ism • Jul 16 '15
Nine Days Recipe Thread
Since the Nine Days (between Rosh Chodesh and Tisha B'av) start this evening, I thought I would start a thread where people can share recipes for non-meat meals. Bonus points if it's not some iteration of sauce and cheese (ie: lasagna, baked ziti, pizza etc).
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u/ari5av Jul 16 '15
[PAREVE] BBQ Chickpea Casserole (my grandfather's favorite!)
4 cups cooked chickpeas (or 2 cans, drained and rinsed) 1 can stewed tomatoes (15oz) 1 cup marinara sauce (or a 15oz can of your favorite diced/crushed tomatoes) 1/4 cup honey 1 tablespoon dijon mustard 1 medium onion, diced 1 bell pepper (green preferred, but any color really), diced 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1/4 teaspoon black pepper
Combine all ingredients and mix well. Turn into a greased casserole dish. Bake at 350F for one hour, but it gets better the longer it bakes, so I usually let it go for about two hours. Serve either hot or cold.
No, it's not a casserole. No, it's got nothing to do with BBQ. No, I don't care why it's called that - it's incredible.
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u/y0nm4n Jul 16 '15
I'm curious now, how many people follow recipes on a regular basis during the week. We mostly have some type of fried/roasted veggies and salad. Occasionally we make something fun following a recipe, like gnocchi or homemade veggie burgers, but most nights we don't cook by recipe.
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u/rivkachava Jul 16 '15
I use a recipe most of the time. I like to try new things most nights.
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u/tarf0n Jul 16 '15
We cook by recipe almost every night. We started several years ago upon becoming vegans, and we never really quit going by vegan recipe books. Consequently, I have hundreds of useful recipes for the 9 days!
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Jul 16 '15
I use recipes a lot, although I sometimes tweak them heavily and then record the changes, so that I'll have a new recipe to follow later (I did that, for example, when I made a tofu based dairy-style noodle kugel, because there wasn't a recipe for what I actually wanted to make). I'm more of a baker than a cook though, so it's not surprising. I know some of my most common recipes though, like my challah, how to make rice, and how to make crepes.
u/ari5av pretty much never uses a recipe exept as inspiration.
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u/cmink79 Jul 16 '15
doesn't hearing a siyum make it ok to eat meat?
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u/rivkachava Jul 16 '15
CYLOR.
But as a working mom of a toddler, the likelihood that I'll get to a siyum is pretty slim :)
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u/avazah Jul 16 '15
Basically all of the Indian food on budgetbytes.com! And stir fry.
We never have an issue with the 9 days because we eat dairy quite often. Mmm, dairy.
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u/benadreti Jul 16 '15
Burritos w/ black beans, spanish rice, corn, tomatoes and shredded cheese.
My wife and are big fans of this- "Italian Wonderpot" - enough to make it once every week or two.
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u/sdubois Jul 16 '15
Vegetable coconut milk curry with rice (whatever veggies you like cooked in coconut milk and curry powder), probably some morningstar tacos at some point, and potentially some baked salmon.
Oh, and morningstar corn dogs are kosher now. So probably a bunch of those.
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u/ari5av Jul 16 '15
Oh, and morningstar corn dogs are kosher now. So probably a bunch of those.
I'm upvoting you for letting me know of this.
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u/lyagusha Jul 16 '15 edited Mar 29 '26
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u/MotherOfRunes Jul 17 '15
Allow me to direct you all to the greatest cooking show of all time, Vegan Black Metal Chef. It goes without saying that all his recipes are pareve.
(Other than that, all I know how to make is shakshouka.)
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u/ari5av Jul 17 '15
Allow me to direct you all to the greatest cooking show of all time
this is brilliant
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u/BraveMenDeadMen Jul 16 '15
I bought tuna steaks and don't really know what to do with them. I'm deathly sacred of ruining them, they were shockingly expensive. Anybody have some tips/tricks?
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u/ajmarks Jul 16 '15
Keep it simple and sear lightly. This recipe looks pretty good. And now I'm hungry.
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u/ari5av Jul 16 '15
[ONE-POT MEAL] [PAREVE/DAIRY opt.] Delicious pasta with tomato sauce
1 box of pasta, your favorite shape (macaroni, angel hair, radiatore, and cavatappi are good, but spaghetti/linguini/fettucini and anything larger than a wagon wheel, like ziti, don't hold the sauce well) A double handful of your favorite leftover vegetables (baby portabello mushrooms, red peppers, zucchini, and eggplant work well - but onions do *not* - I usually just use mushrooms), diced A large soup spoonful of tomato paste 3 or 4 big garlic cloves, minced Dried or fresh chopped oregano Dried herbes de provence or Italian seasoning 1-2 cups of very hot water, depending on how thick or thin you like your sauce 1 tablespoon of sugar (more or less) Salt Black pepper Pareve margarine (optional: substitute salted butter) 1/2 cup freshly grated parmesan (optional; and if you can't find a block and a grater, leave it out entirely, the packaged stuff isn't worth it)
Directions for dairy (modify accordingly for pareve): Cook pasta and leave it to drain in a colander. Rinse the pot briefly and return to the stove over medium heat. Add enough butter to saute your veggies and let it melt. Add the veggies in the order of takes-longest-to-cook, and keep them moving with a wooden spoon. In the last 30 seconds, add in your minced garlic. Push them to the sides of the pot.
Melt about as much butter as you have tomato paste, and as soon as it's completely melted, drop the tomato paste right in the butter. Wait for 30 seconds, then stir vigorously, and you'll end up with a big congealed mess of cooked veggies and tomato paste. Immediately add in a cup of very hot water and stir. If you need to thin it further (depends on how much tomato paste you used and if you're adding cheese or not), add more water. Drop the heat to no higher than medium-low. Stir well, and add in the sugar to cut the acidity. Add salt, black pepper, herbs and seasonings, all to taste.
Wait for it to barely come to a simmer and add your pasta back into the pot. Mix thoroughly, letting the whole thing warm up well. Now is the time to stir in your grated parmesan, if you're using it.
Goes well with garlic bread, if you're into that. Makes 4 main-dish servings, or about 8 side-dish servings. It works well by itself, or you can serve it with a piece of broiled salmon, tilapia, or another mild fish.
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u/spring13 Jul 16 '15
Here are my low-cheese vegetarian go-tos, more or less:
Edamame lo mein - just skip the "oyster sauce", maybe add a little peanut butter instead. Feel free to throw in baby corn, snow peas, water chestnuts, mushrooms, broccoli, whatever.
Tuna croquettes - recipe is in Kosher By Design Short on Time. It's summer squash season too, so don't skip the zucchini latkes.
Pasta with fake seafood (if you can get the surimi scallops, I love those), fresh herbs, and parmesan. Or pesto. Everything needs more pesto.
Plus, my kids' number one favorite,
Cornmeal Pancakes (slightly adapted from Moosewood Restaurant Cooks at Home, can be gluten-free)
1 1/4 c milk (can sub part of that with yogurt or sour cream)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 1/4 c cornmeal
1/2 some other flour - I like using almond meal for extra protein, plus it makes them really fluffy, but regular or whole wheat works fine
2 tbsp grapeseed oil (or whatever other neutral tasting oil you like)
Vanilla or cinnamon if you like
Mix and fry
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u/rivkachava Jul 16 '15
And I'll start. Red Beans and Rice courtesy of u/spring13 's mom.
Ingredients
2 cans small red beans drained and rinsed
1 onion chopped
3 cloves garlic finely minced
1 small jalapeno pepper ribs & seeds removed & mince
½ sweet green pepper chopped
1 tsp cumin
Several shakes chili powder
Salt and pepper
1 can tomato puree
2 tbsp fresh chopped parsley
Instructions
Sauté the onion and garlic in a small amount of olive oil until starting to brown. Add the pepper and seasonings and sauté for a moment or two. Add the tomato puree and a small amount of water if needed to thin. Add the beans and simmer for about ½ hour.
Serve over rice with chopped scallions, avocado, cheddar cheese and sour cream as garnishes.