A vibrant and flavorful pot of green vegetables that puts them front and center, allowing their natural magic to shine with a delicate seasoning. This is exactly the kind of dish I love – simple, fresh, and full of goodness. It features celery, fennel, zucchini, green beans, and peas, but you can easily swap or adjust the veggies based on your preference and what you have on hand. This dish pairs beautifully with any main course or a wholesome grain like quinoa or rice (and if you really want to feel extra proud of yourself – go for brown rice!).

As the name suggests, this stew is all about green veggies! Most of the vegetables used here are fresh, except for the peas and green beans, which are typically frozen. You can absolutely use fresh green beans if available. Other great additions include kohlrabi, cauliflower (or any type of cabbage), broccoli, and more. Feel free to play around with different veggies as long as you keep two things in mind:

1. Celery is a must – it’s an essential ingredient that contributes to the overall flavor.
2. Cooking time matters – be mindful of the different cooking times of each vegetable to ensure a perfectly balanced dish.

How to make the green veggie pot?

In a wide, deep skillet, heat olive oil over medium heat. Add a large onion, thinly sliced into rings, and sauté for about 5 minutes until softened. Next, add the celery, fennel, and zucchini, and continue cooking for another 5-7 minutes, stirring occasionally, allowing the vegetables to sweat slightly.

The vegetables should be roughly chopped: the celery can be cut into large chunks, and the fennel sliced into long wedges. As for the zucchini – I personally love it very soft, almost falling apart. If you prefer firmer zucchini, cut it into larger pieces to maintain a bit of bite.

While the vegetables are cooking, prepare the cooking liquid. In a small bowl, mix together silan (date syrup), minced garlic, finely grated lemon zest, fresh lemon juice, turmeric, black pepper, salt, and water. Stir well and pour over the vegetables in the skillet. Gently mix, then cover with a lid. Bring to a simmer and let cook for about 20 minutes over medium-low heat, until the vegetables are tender and a knife easily pierces the fennel.

Remove the lid and add the frozen peas and green beans. Cover again and continue cooking over medium heat for another 5-10 minutes.

To finish, sprinkle with freshly chopped cilantro. If cilantro isn’t your thing, you can swap it for other fresh herbs like parsley or mint. Enjoy!

Love veggies? Here are some more recipes you might enjoy:

• Sautéed Green Beans with Mushrooms
• Wild Rice with Red Cabbage
• Lentils and Roasted Beets Salad
• Green Curry with Charred Tofu, Green Vegetables and Coconut Cream

Green Veggie Pot

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6

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Ingredients:

  

1x2x3x

• 3 tbsp olive oil
• 1 large onion thinly sliced into half-rings
• 3 celery stalks roughly chopped
• 2 zucchini sliced into 1 cm (½-inch) half-moons
• 2-3 fennel bulbs cut into long wedges
• 1 cup frozen peas
• 1 cup frozen or fresh green beans
• 2 tbsp silan (date syrup)
• 3 garlic cloves minced
• Zest of 1 lemon finely grated
• ¼ cup (60 ml / 2 oz) fresh lemon juice
• ½ tsp turmeric
• ½ tsp salt
• ½ tsp black pepper
• ¾ cup (180 ml / 6 oz) water
• For serving: chopped fresh cilantro (or substitute with parsley, mint, or dill)

Instructions:

 

• In a wide, deep skillet, heat olive oil over medium heat. Add the onion and sauté for about 5 minutes until softened, stirring occasionally.
• Add the celery, fennel, and zucchini. Continue cooking for another 7 minutes, allowing the vegetables to sweat slightly while stirring occasionally.
• In a small bowl, mix together the silan, minced garlic, lemon zest, lemon juice, turmeric, salt, black pepper, and water. Pour the mixture over the vegetables, gently stir, and cover the skillet with a lid. Bring to a simmer and cook over medium-low heat for about 20 minutes, until the vegetables are tender and a knife easily pierces the fennel.
• Remove the lid and add the frozen peas and green beans. Cover again and continue cooking over medium heat for another 5-10 minutes.
• To finish, sprinkle with freshly chopped cilantro or your choice of herbs. Enjoy!

Notes:

• Feel free to add other green vegetables such as kohlrabi, cauliflower, cabbage, or broccoli. If using broccoli, add it along with the peas and green beans to prevent overcooking.
• Don’t skip the celery – it’s essential for the dish’s flavor.
• The zucchini in this dish becomes very soft. If you prefer firmer zucchini, slice it into thicker pieces (about 1.5 inches / 3-4 cm thick).
• Experiment with different fresh herbs for garnish, such as parsley, mint, or dill.

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Green Veggie Pot הופיע לראשונה ב-The Happy Lentils.

As part of my efforts to find healthy and diverse substitutes for bread, quinoa wraps have become a regular part of my menu. I like quinoa. It has a unique, nutty flavor, is a rich source of complete protein and dietary fiber, and I think I’ve cracked the secret to preparing it. These wraps are so easy to make, it’s almost embarrassing. They have a wonderful soft texture, and it’s so much fun to fill them with whatever you like.

How to make quinoa wraps?

As with any quinoa recipe, the first step is to give the quinoa a good rinse. Place the quinoa in a strainer and rinse it well under running water. Quinoa can have a bitter taste, and rinsing removes it. This applies even when cooking quinoa, making it an essential and important step.

The next step for quinoa wraps is soaking. There’s no need to cook the quinoa beforehand. Soak the quinoa in plenty of fresh water for at least 3 hours, or even overnight. You can also soak it in the refrigerator, especially if the weather outside is hot.

After soaking, drain the quinoa from the excess water and transfer it to a blender. The quinoa needs to be well blended, so use a blender that can do the job. I use a Ninja shaker. It’s perfect for me in terms of size and convenience. Plus, at the end, I can just put it in the dishwasher (important!). Regarding immersion blenders/ hand blenders – unfortunately, not all of them will work, but the good ones will.

Place the quinoa in the blender/shaker, add water until it’s covered plus about one centimeter. Season with a generous pinch of salt. That’s it. That’s the whole recipe, isn’t it wonderful? Of course, if you like, you can add more spices, like garlic powder. You can also add herbs like parsley or cilantro. Blend it until the batter is as smooth as possible.

Cooking the wraps

Heat a non-stick pan. No oil is needed, but it is important to use a good non-stick pan. Once the pan is heated, pour a small amount of the quinoa batter into the pan – roughly 1/4 to 1/3 cup of batter for each wrap. Spread it immediately with the back of a spoon or ladle, as thinly as possible. Let the wrap cook over medium heat until bubbles form on the surface, about 3 minutes. Flip and cook for an additional 2-3 minutes.

Repeat this process for each portion of the batter, yielding approximately 6-7 wraps in total.

Transfer the cooked wraps to a plate and cover them with a very clean kitchen towel until ready to use. This is an important step, as it’s the time when the wraps become soft and pliable. Enjoy!

Looking for more tasty recipes?

• Vegan Spelt Crackers
• Quinoa Salad with Sweet Potatoes and Carrots
• Swiss Chard and Tofu Wraps
• Vegan Black Lentil Patties with Mushrooms

Quinoa wraps (tortillas)

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Quinoa soaking time 2 hours hrs

Total Time 30 minutes mins

Servings: 6 wraps

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Ingredients:

  

1x2x3x

• 1 cup quinoa
• A nice pinch of salt
• Fresh water for soaking the quinoa and for the blend

Instructions:

 

• Rinse the quinoa thoroughly under running water.

  Rinsing the quinoa is important to ensure the removal of any bitter taste – don't skip this step.
• Soak the quinoa in plenty of fresh water for at least 3 hours, or overnight. The soaking can be done in the fridge, especially if the weather outside is hot.
• After soaking, drain the quinoa from excess water and transfer it to a blender or a good shaker (I use a Ninja shaker).

  Add a nice pinch of salt, and water to cover and pass the quinoa by about 0/5-1 cm (I used about 100 ml of water, which is less than half a cup).

  If desired, you can add to the blend additional spices such as garlic powder, cayenne pepper, etc., as well as herbs like parsley or coriander.
• Blend the quinoa and water until a very smooth mixture is achieved.
• Heat a non-stick pan. No oil is needed, only a good non-stick pan. Once the pan is hot, pour about 1/3-1/2 cup of the quinoa mixture into it, and spread it immediately, as thin as possible, using the back of a spoon or spatula. The mixture in the recipe is enough for about 6-7 wraps.

  Let the wrap cook over medium heat until bubbles form on the surface, about 3 minutes. Flip and cook for an additional 2-3 minutes. Repeat this process for each portion of the mixture.
• Transfer the cooked wraps to a plate and cover them with a very clean kitchen towel until ready to use, for at least 10-15 minutes. During this time, the wraps will become soft and pliable.
• What isn't eaten can be stored in the freezer, and taken out when needed – just a few minutes at room temperature and they're ready.

  If you want to ensure that the wraps don't stick to each other – you can place parchment paper between them.

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Quinoa Wraps (VEGAN + GF) הופיע לראשונה ב-The Happy Lentils.

I can never have too many orange cake recipes. There’s just something about them—I’m completely smitten. Maybe it’s the nostalgia, the memories of my late grandmother, or that universal longing for simple, comforting things. Whatever it is, the moment I see a cake like this, it all comes flooding back. This orange and almond cake is light yet rich, entirely flourless, and naturally gluten-free. But that’s not what makes it special. It’s the kind of cake that feels effortlessly perfect—simple in the best way, with delicate hints of marzipan from the almonds.

The ingredient list is refreshingly short (another reason to love this orange cake), and the process is just as simple.

How to make the cake?

It all starts with separating four eggs. Since there’s no flour in this recipe, whipping the egg whites and yolks separately is what gives the cake its light, airy texture.

First, beat the egg whites until stiff peaks form, then set them aside. In a separate bowl, whisk the yolks with sugar until pale and creamy. No need to wash the beaters in between—just make sure to start with the whites.

To the whipped yolks and sugar, add freshly squeezed orange juice, orange zest, and vanilla extract, then mix until combined. Next, stir in the oil—I used a neutral-tasting oil like canola or grapeseed, but if you enjoy the flavor of olive oil in cakes, feel free to use that instead. Once combined, add the almond flour, baking powder, and a pinch of salt. Stir until you have a smooth batter.

Finally, gently fold in the whipped egg whites from earlier, using soft, sweeping motions to keep as much air in the batter as possible. The goal is a light, airy texture, so be careful not to overmix.

Pour the batter into a greased 9-inch (24 cm) cake pan. For a decorative touch, I arranged blanched almonds around the edges in a crown-like pattern. This time, I used slivered almonds, but sliced almonds work just as well.

Bake at 340°F (170°C) for 35-40 minutes, until the gluten-free orange and almond cake is golden and fully set. Let it cool completely, then dust with a light sprinkle of powdered sugar.

Now, let’s get to the recipe!

Looking for more sweet recipes?

• Vegan Cherry Crumb Bars
• Upside Down Orange Muffins with Semolina and Spelt Flour
• Vegan Tahini Ice Cream- No churn
• Strawberry Cake with Almond Streusel

Gluten-Free Orange and Almond Cake

Prep Time 15 minutes mins

Cook Time 36 minutes mins

Total Time 51 minutes mins

Servings: 1 24 cm (9.5-inch) round pan

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Ingredients:

  

1x2x3x

• 4 eggs
• ¾ cup sugar (150g / 5.3 oz)
• ¾ cup orange juice (180ml / 6 fl oz)
• Zest of 1 whole orange (finely grated)
• 1 tsp vanilla extract
• 100 ml neutral oil (canola grapeseed) (3.4 fl oz)
• 3 cups almond flour (300g / 10.6 oz)
• 10 g baking powder (1 packet / 0.35 oz)
• Pinch of salt
• For topping: Blanched sliced/slivered almonds
• For serving: Powdered sugar

Instructions:

 

• Preheat the oven to 170°C (340°F). Grease and line a 24 cm (9.5-inch) round pan with parchment paper.
• Separate the 4 eggs into two bowls. Beat the egg whites until stiff peaks form and set aside.
• In the bowl with the egg yolks, add the sugar and whisk until the mixture is pale and slightly fluffy.
• Add the orange juice, orange zest, and vanilla extract, then mix again. Stir in the oil and mix until combined.
• Gradually add the almond flour, baking powder, and a pinch of salt, stirring gently until a smooth batter forms.
• Gently fold the whipped egg whites into the batter in batches, using light folding motions to maintain airiness.
• Pour the batter into the prepared pan. Sprinkle blanched almonds around the edges to create a decorative crown.
• Bake for 35-40 minutes, or until the cake is golden and fully set.
• Allow the cake to cool before dusting with powdered sugar. Enjoy!

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Gluten-Free Orange and Almond Cake הופיע לראשונה ב-The Happy Lentils.

There is a wonderful salad, originally from North African cuisine, called Mechouia salad (mashwiya). This salad has in it tomatoes, bell peppers and chili peppers, roasted until practically burned on the grill. It has the most wonderful and spicy flavors, which are enhanced with the (good!) taste coming from the vegetables’ charred peel. This wheat salad is based on it. This is a perfect recipe if you are having a BBQ. Simply pre-cook the wheat at home, and than toss the vegetables on the grill. If you want to make it at home, just bake the vegetables in the oven until perfectly roasted.

How to make?

Cooking the wheat berries –

The first part for the wheat salad is cooking the wheat berries. I used regular wheat, but you can also use farro (spelled wheat). Other good options are coarse bulgur (burghul) or freekeh. For a gluten-free version use rice, preferably whole. Firstly rinse the wheat well and drain the water. Some soak the wheat, from an hour to half a day, in plenty of water. This of course shortens the cooking time of the wheat, which is relatively long. The wheat is cooked in plenty of water, similar to pasta. About 45 minutes after boiling. When finished, strain off the excess water and allow the cooked wheat to cool.

Roasting the vegetables –

The next step is roasting the vegetables. Use ripe tomatoes, bell peppers and chili peppers (traditionally green chili). The amount of chili peppers depends on how much you want it hot. There are 3 ways to roast the vegetables: on a grill, on a griddle pan or in the oven. The vegetables are roasted until they are completely cooked and the peel is burnt, even very burnt. If preparing on the grill or in a griddle pan then turn the vegetables from side to side every few minutes until the vegetables are nicely burnt on all sides. In the oven there is no need to turn because the heat is received from all sides. The tomatoes and chili peppers will be ready before the bell peppers so remove them from the heat before or add them later. After finished, transfer the vegetables to a bowl and let them cool slightly.

After the vegetables have cooled, you can use a kitchen towel or clean hands to roughly peel off parts of the peel. However, make sure to leave some of the burnt peel. It adds the burnt taste we’re looking for. Transfer the vegetables to a cutting board and chop them coarsely together.

The last step is assembling the wheat salad. In a large mixing bowl, place the cooked wheat berries and top it with the roasted tomatoes and peppers. Don’t forget to add all the juices of the vegetables left on the board, they have so much flavor in them. Add 4-5 cloves of crushed garlic and chopped parsley. Season with olive oil, lemon juice, salt and pepper. Stir gently until all the wheat is covered in the wonderful juices. Enjoy.

Looking for some more wonderful salad recipes?

• Quinoa Salad with Sweet Potatoes and Carrots
• Lentils and Roasted Beets Salad
• Farro Salad with Cauliflower, Fennel and Tahini Dressing
• Antipasto Brown Rice Salad

Wheat Berry Salad with Roasted Tomatoes and Peppers

Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6

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Ingredients:

  

1x2x3x

• 1 cup wheat berries well washed and drained
• 4-5 ripe tomatoes medium size
• 2 bell peppers
• 1-2 chili peppers (traditionally green) use more or less depending on how spicy you prefer
• ½ cup parsely chopped
• 4-5 cloves of garlic chopped or crushed
• 3 tablespoons olive oil
• juice from half a lemon (2-3 tablespoons)
• ½ teaspoon salt, or more to taste + a teaspoon of salt for cooking the wheat
• ½ teaspoon black pepper

Instructions:

 

• Cooking the wheat berries – place the wheat berries in a pot with plenty of water and a teaspoon of salt. Bring to a boil and continue to cook over a medium heat until the wheat is ready, about 45 minutes. If during cooking the water evaporates – add more boiling water. At the end of cooking, drain the wheat from the excess water and allow to cool. If you choose to soak the wheat before cooking, the cooking time will be shorter (see notes at the end of the recipe).
• Cooking and charring the vegetables – can be done on the grill, in a griddle pan or in the oven.

  On the grill or in a griddle pan: make sure that the grill / griddle pan is very hot. Place the tomatoes, bell peppers and chili peppers on the grates/ pan and roast them well until the vegetables are tender and the peel is burnt. Rotate the vegetables every few minutes so that the burn is done on all sides. The tomatoes and chili will take about 15 minutes, the sweet peppers about 25 minutes in total. Remove from the heat and allow to cool slightly.

  In the oven: preheat the oven to 400°F/200°C. Cut the bell peppers lengthwise in half and get rid of the sting and seeds. Place in a pan with the part of the peel facing up and bake in the oven for 25 minutes. After 25 minutes, add the tomatoes and chili pepper to the pan and continue to bake for another 15 minutes. Allow to cool slightly before the next step.
• Roughly peel off some of the vegetables' burnt peel using a clean kitchen towel / kitchen paper or just very clean hands. Make sure not to completely peel the vegetables and leave some of the burnt peel, it has lots of good flavors in it. Remove and discard the stings of the peppers, as well as the seeds. The seeds of the chili pepper can be left, keep in mind that they are spicy of course.
• Transfer the charred vegetables to a cutting board and chop them coarsely. Keep all the wonderful fluids that come from the vegetables, they have plenty of flavors and we'll add it later to the salad.
• In a large mixing bowl place the cooked wheat, burnt and chopped vegetables and all the juices drained from them. Add chopped parsley, crushed garlic, olive oil, lemon juice, salt and pepper. Stir gently until all the ingredients are evenly coated. Taste and add salt if necessary. Enjoy!

Notes:

 

• Instead of wheat you can use farro (spelled wheat), freekeh or coarse bulgur. For a gluten-free version, you can use rice, preferably whole rice. Cooking time will vary accordingly.
• Some people prefer to soak the wheat before cooking. Soaking wheat can be from a minimum of an hour to half a day. The cooking time of the wheat will vary accordingly, and can also be 25-30 minutes for wheat that has undergone long soaking.

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Wheat Berry Salad with Roasted Tomatoes and Peppers הופיע לראשונה ב-The Happy Lentils.

This pasta recipe is all about the umami. That fifth flavor that is a bit salty and a bit sour, and mostly is simply umami. There’s no other way to describe it. This recipe combines pasta with mushrooms, sautéed in vegetable oil, along with a miso-based sauce. The miso is mixed with butter, which greatly refines the strong miso flavors. The result is a delicious miso mushroom pasta, simple to make, special, and one that you just can’t stop eating.

Miso is a seasoning paste that comes from Japanese cuisine. It is (mostly) based on soybeans that are fermented together with koji mushrooms. In Japanese cuisine miso is very common and is used for seasoning almost any type of dish. There are many types of miso, but you can roughly divide them into two – the light miso and the dark miso. The light miso (white / yellow) ferments less time than the dark (red), and therefor less salty. In today’s recipe I use dark miso.

How to make this miso mushroom pasta?

The first step is mixing butter with miso. The butter should be soft (but not liquid), so you should take the butter out of the fridge before starting to prepare the recipe. If it is hot outside – a few minutes will do. However, in the winter, take out the butter about half an hour before start. Beat the butter with the miso until a smooth, uniform mixture is obtained. Set aside.

The next step for the miso mushroom pasta is to sauté the mushrooms. I used portabella mushrooms and shimji. You can use any type of mushrooms that are suitable for sautéing, including button mushrooms. Roughly slice the mushrooms. Grease a wide pan with some vegetable oil (neutral in flavors). Than, sauté the mushrooms for a few minutes while stirring. After a few minutes, add about 3 cloves of crushed garlic and continue to cook for another minute, just until you start to smell the garlic. Transfer the mushrooms from the pan to a separate plate.

Cooking the pasta –

Now you can start cooking the pasta. An important pasta rule is that pasta should be transferred immediately after cooking into an already ready sauce. Pasta can’t wait for the sauce, because it almost certainly will leave us with overcooked pasta. In the recipe I use dry pasta. You can use any type of pasta, just pay attention to the cooking time which varies depending on the type of pasta. Cook the pasta one minute less than the cooking time recommended by the manufacturer. That is because the pasta will continue to be cooked in the sauce for another minute.

The last part of preparing the sauce should take only 3-4 minutes. Time to start cooking the pasta accordingly. You can definitely start the next step about 5 minutes before the end of the pasta’s cooking time, and if you have to wait for the pasta to be ready – lower the flame to minimum heat and wait.

Transfer the miso and butter mixture to the same wide pan in which we sautéed the mushrooms. Add one cup of the pasta’s cooking water to the miso mixture. Mix until a smooth, uniform sauce is obtained. Bring the sauce to a boil and add the mushrooms we sautéed and kept aside. Lower the heat and wait until the cooking time of the pasta is over. Add the cooked pasta into the sauce, stir and continue to cook for another minute. Turn off the heat, stir in chopped green onions and serve immediately.

Looking for more great recipes?

• Wild Rice with Red Cabbage
• Lentils and Roasted Beets Salad
• Sautéed Green Beans with Mushrooms
• Vegan Cherry Crumb Bars

Miso Mushroom Pasta

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 2

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Ingredients:

  

1x2x3x

• 250 gr/ 9-oz dry pasta
• 2 tablespoons red miso paste
• 3 tablespoons soft butter (40 gr / 1½-oz) regular or vegan
• 2 tablespoon vegetable oil (eg canola, grape seeds)
• 400 gr / 13-oz mushrooms clean and coarsely chopped. use any kind of mushroom suitable for sautéing (button, portabella, shimji, carmine etc.)
• 3 cloves garlic chopped
• ½ teaspoon black pepper
• pinch of salt
• 2-3 springs of green onions chopped
• for cooking the pasta – a pot with plenty of boiling and well-salted water

Instructions:

 

• Place the miso paste and soft butter in a small mixing bowl. Whisk the miso and butter together until a uniform paste is obtained. Keep aside.
• Heat a wide skillet with vegetable oil. Add the chopped mushrooms, a pinch of salt and a teaspoon of black pepper, and sauté while stirring for 2-3 minutes. Add the crushed garlic and continue sautéing, while stirring, for another minute and no more. Transfer the prepared mushrooms to a separate plate and set aside.
• Cook the pasta in a pot with plenty of boiling and well-salted water (at least one teaspoon of salt). The cooking time depends on the pasta you have chosen to use, but in any case the pasta should be cooked one minute less than the cooking time recommended by the manufacturer. Start preparing the next step 5 minutes before the end of the pasta's cooking time.
• Heat a wide pan, the same pan in which we made the mushrooms. Place in it the miso and butter mixture and add one cup of the pasta's cooking water. Mix well until a uniform mixture is obtained and bring to a boil. Add the sautéed mushrooms that we kept aside and mix. If you have to wait until the pasta is ready – then lower to minimum heat and wait until the pasta is done cooking.
• Strain the cooked pasta and transfer it to the prepared miso and mushrooms sauce. Mix well so that all the pasta is covered in the sauce and continue to cook for another 1 minute. Turn off the heat and add chopped green onions. Serve immediately. Enjoy!

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Miso Mushroom Pasta הופיע לראשונה ב-The Happy Lentils.

It seems like everybody is outside. Walking around, hiking, going to the beach. As if we’re saying: “Don’t want to sit at home. Enough, we stayed at home enough.” Last week I went to my parents. And the funny car GPS, instead of taking me straight down the main road took me on such a bizarre turn through the country side. And the views are so beautiful, everything is green and blooming, and I suddenly realized how much I missed being outside, and all I wanted was to just stop in every corner, lay out some mat, and let my kids soak up some Vitamin D of early summer.

If you ask me, regardless the COVID-19, I’d rather take a deep breath in the fresh air outside rather then visiting the mall any time. And it doesn’t matter if it’s a day at beach, or a hike in nature or even a picnic in the local park, the main thing is to take advantage of this wonderful weather, which will soon be replaced by harsh heat, and preferably with my much loved family or friends.

And naturally when you go out (or any time for that matter), then food is an integral part of the event. Of course you can opt for the canned corn option… but I’m always in favor of taking things up a notch, and certainly when it comes to desserts. These delicious (!!) cherries crumb bars can be made at home, and if you manage not to finish them all, then you may pack them in a nice box and take it with you. So go out, breath the air, take a walk or a picnic, eat well, and of course don’t forget to clean up after you

Amazing and vegan cherry crumb bars that you just have to make. The filling is short-cooked cherries that turn into a kind of quick and yummy jam, and the crumbs get an extra crunch with sliced almonds. This is one of the most delicious things ever. The cherries can be replaced with other fruits, depending on the season, such as strawberries or plums.

Vegan Cherry Crumb Bars

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

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Ingredients:

  

for the dough-

• 2 cups spelled flour
• 1/2 cup ground almonds
• 1/2 cup brown sugar
• 2/3 cup coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• pinch of salt

extra for the crumbs-

• 1/2 cup sliced ​​almonds

for the cherry filling-

• 400-gr/ 14-oz cherries pitted
• 3 tablespoons brown sugar
• 1½ tablespoons cornstarch
• 1 tablespoon fresh lemon juice

Instructions:

 

• Prepare the cherry filling: In a small pot, place the pitted cherries, brown sugar, cornstarch and lemon juice. Bring to a boil and cook on low-medium heat for about 10 minutes, stirring occasionally. If at the end of the cooking it feels that the filling is too liquid add another teaspoon of cornstarch. Let cool.
• In a food processor or in a mixing bowl without a food processor, put in spelled flour, ground almonds, brown sugar, baking powder and a pinch of salt and stir slightly. Add vanilla extract and coconut oil. If the coconut oil is completely solid, it can be softened slightly in the microwave. Process until a uniform mixture is obtained.
• Preheat the oven to 350°F/180°C and prepare a baking pan lined with baking paper.
• Use 3/4 of the dough mixture and using your clean hands, spread it evenly to the baking pan. To the remaining dough mixture, add sliced ​​almonds and process it with clean hands for large crumbs.
• Spread the cherry filling on the dough in a single layer. Sprinkle over the crumbs mixture over the entire filling.
• Bake between 35-40 minutes. Cool completely (important!) Before cutting it to your desired size crumb bars.
• Keep in a sealed box for up to 5 days. On hot days you should keep it in the fridge.

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Vegan Cherry Crumb Bars הופיע לראשונה ב-The Happy Lentils.

20 new year’s resolutions for 2020:

1. Read more books. I recently started putting it on my “must do” list to read at least half an hour a day. I admit, there are days when I really force myself, but it is important for me to reconnect with this simple activity and the quiet it brings with it. It is also important to me that my children will see me read.

2. Produce less garbage. 2019 has been a year with lots of ecological insights. I gave up on all disposable dishes long time ago, I try to sort all my garbage as I should, we all have reusable water bottles and straws and I even reduced dramatically my disposable wipes consumption. In 2020 I’ll step it up even more.

3. Do a billion pieces puzzle (well it doesn’t have to be a billion but you get the point). It’s a hobby I once had and neglected with the kids and the many screens that entered my life in the last decade… This winter, it’s time to mark this section on the list, plus puzzles are really cheap.

4. Discover a new country. A regular guest in every list and, for me, the most deserving. A really long journey abroad with my family is the pinnacle of my dreams, but will probably have to wait until 2021

5. Fix my fear of flights (and maybe some more on the way…). I have the most horrific fear of flights and must take medication before getting on a plane and even that doesn’t always help. It sucks, it paralyzes, I hate it. It seems to me that it’s time for some professional help on the matter… By the way, I’m scheduled to board a flight to London at the end of this month *alone* for the first time in many years, it will be interesting…

6. Take my dog Kutcher for a few days trip. Kutcher will be 14 years old on March. It’s obvious to me that his time with us is not unlimited. It’s time for a joint vacation that includes his three main hobbies – sunbathing, digging pits, and eating lots of cheese.

7. Volunteer. Take Tamar with me.

8. Drink less coffee. I was unsuccessful in 2019, recycling this new year’s resolution.

9. Get my mom’s recipe for her perfect Harirah soup. A hopeless decision, but I promise to try.

10. Not to get excited about laundry piles. Not to get excited about laundry piles. Not to get excited about laundry piles.

11. Continue to discover new music, kicking music, music not appropriate for my age. Keep going to lots of live shows.

12. Finding the perfect hair product for me. It’s unbelievable the amount of energy I’ve been wasting on this lately …

13. Develop hard copy photos, arrange it in albums. We shoot almost every second of our lives and then those moments remain buried (at best) in messy backup drives. I’m ashamed to say how long this section is in my lists …

14. Choose to laugh more at the nonsense the kids make, less to get upset.

15. Listen to more podcasts in traffic jams.

16. Learn to bake really good bread. My knowledge in that area is minimal, plus I really want the smell of bread in my home.

17. Treat myself for a day nap once a week. Either on Friday or Saturday. Or do I have to decide on a specific day for it to happen?

18. Seeing a really good standup performance.

19. Losing my grip on my kids a bit more. Not like I have a choice. Every day they grow older, they are more and more independent, make more and more decisions for themselves. And me? Most days I just try to resist putting them back in my womb.

20. Not to stick to lists.

Have a wonderful 2020 everyone

It’s a new year, and every new start should begin with something sweet – so we’ll have a sweet year! And I swear these cookies are a wonderful choice. Sweet, with a taste that just getting better and better with every bite, so yummy you won’t believe they’re vegan! Vegan chocolate chip cookies with white chocolate and pistachio, don’t say I didn’t warn you:)

Vegan Chocolate Chip Cookies with White Chocolate and Pistachio

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 20 cookies

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Ingredients:

  

1x2x3x

• 2 cups all purpose flour
• 1/4 cup brown sugar (cane or demerara sugar)
• 1/2 cup muscovado (dark brown) sugar
• 1/2 cup coconut oil in liquid state (heat a few seconds in microwave if needed)
• 1/2 cup apple puree
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda powder
• pinch of salt
• 1 teaspoon vanilla extract
• 1/2 cup vegan white chocolate chips or 100 gr/ 4 oz coarsely chopped white chocolate
• 3/4 cup natural pistachio coarsely chopped

Instructions:

 

• Preheat the oven to 350°F/180°C and prepare an oven tray lined with baking paper or silicone roasting mat.
• In a mixing bowl, place flour, brown sugar, dark brown sugar, baking powder, baking soda powder and a pinch of salt. Stir.
• In a separate bowl, place the wet ingredients: coconut oil, apple puree and vanilla extract. Stir until uniform.
• Transfer the wet ingredients to the dry ingredients and mix until the entire dry mixture is assimilated. Add white chocolate chips and chopped pistachio and mix until well combined.
• Make about 5 cm/ 2-inch cookies balls from the mixture (possible with ice cream spoon or with clean hands). Place on the lined tray and flatten the balls with your hands or spoon to obtain a thick disc of 1-1.5 cm/ 0.5-inch high. Don't overcrowd the cookies as they slightly puff during baking.
• Bake for 12-15 minutes, depending on your oven until golden and irresistible. Cool and transfer to a sealed box. The cookies are kept for about 5 days, but there is no way they will last that long.

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Vegan Chocolate Chip Cookies with White Chocolate and Pistachio הופיע לראשונה ב-The Happy Lentils.

Everyone has these dishes he or she makes almost automatically, dishes you cook / prepare without even thinking about it and that the hands kind of “know” what to do. Sometimes these dishes are the ones we make regularly, and then usually we have all the ingredients at home, or at least on the fixed shopping list. For me at this point in life, the dish I make most automatically is… israeli couscous (can you even call israeli couscous a dish? I think you can!) But it’s without a doubt because of my kids, who could eat israeli couscous for breakfast, lunch and dinner if it depended on them. By the way, along with the israeli couscous, and in the same category, is of course simple white rice.

There are dishes that your hands can make automatically because of a certain cooking style. That is, the ingredients can change but the seasoning and the way you cook them remain the same. Like the Moroccan seasoning paprika-cumin-turmeric or the French onion-celery-carrots or something similar. Sometimes the cooking style comes from home, sometimes it’s something we fell in love with on the way and adopted, it really doesn’t matter.

And than there are the dishes that we do automatically even if we haven’t done them for a long time, simply because they are part of who we are. Just like we will always remember the way to our childhood home or our best friend from school’s phone number. If I had to choose one such dish for me, it’ll probably be vegetable soup, but the classic one, like the Jewish chicken soup without the chicken. This soup, even if I wouldn’t make for two years or even ten years, I’ll know automatically- without any recipe, but with lots of love, to bring together the most amazing vegetable soup. It probably won’t be exactly the same as the one I made before (they never are…), but it sure will be from the same family, and that’s exactly the point.

Here is a dish that really didn’t automatically come to me. I don’t usually buy or cook with corn, but I saw these beautiful white corns at my local vegetables store and I just had to buy them. Cooking the corn with the miso creates an interesting combination (I think miso is general has a genius flavor) and all the other additions – roasted corn, chili oil, green onions and coriander are an integral part of the soup and you shouldn’t give up any of them.

One last thing (which is also in the recipe’s notes) – you don’t have to make chili oil. It is possible to buy or use your favorite spicy sauce (including Tabasco), but I wouldn’t give up a little spice in the soup completely since it gives a good balance to the sweetness of the corn.

White Corn and Miso Soup with Chili Oil

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

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Ingredients:

  

1x2x3x

• 3 cups white corn (I used 4 cobs for it)
• 1 medium onion chopped
• 1/4 cup miso paste
• 4 cups water
• 2 springs green onions finely chopped
• 1/2 cup cilantro chopped
• 1½ tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

for the chili oil-

• 1/2 cup olive oil
• 1-2 dried chili peppers

Instructions:

 

• In a suitable pot on a medium heat warm up a tablespoon of olive oil. Add chopped onions, salt and black pepper, stir and cook while stirring for about 3 minutes, until the onions are softened and golden.
• Add the miso paste and 4 cups of water. Stir well until the miso is melted completely in the liquid.
• Keep aside for later about 1/4 cup of corn. Add the remaining corn to the pot, stir and bring to a boil. Cook over medium heat for 40 minutes.
• During this time, roast the corn we kept aside in a small pan with ½ tablespoon of olive oil for about two minutes while stirring. Keep aside.
• Make the chili oil (see notes) – In a small pot, add olive oil and dried chili pepper. Cook on a minimal heat for 20-25 minutes. Minimal heat is required so that the dried chili pepper won't burn or be fried but only allow its flavors to season the oil. Strain if you like (I do).
• Blend the prepared soup either using an immersion blender or a regular blender. Before serving, stir in the roasted corn, green onions and cilantro and drizzle over 2-3 tablespoons of the chili oil. Enjoy 🙂

Notes:

• Chili oil – as I said, you don’t have to make chili oil. You can buy ready made chili oil or use your preferred chili sauce (including Tabasco). It’s also possible to use chili flakes instead. If you choose to prepare the chili oil then of course the dried chilies you choose to use will affect the taste of the oil. There are many types of dried chilies. There are the bigger ones, which are usually less spicy – in this case I would use two. There are the little ones that are usually very spicy, and then I would use one. Feel free to use any chili oil that is left for any other stews.

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט White Corn and Miso Soup with Chili Oil הופיע לראשונה ב-The Happy Lentils.

I received two bags of beets this week. The first one had young and small white beets, the second had inside orange beets that were plump and fresh. All the beets had long stems and abundant leaves, all of them covered with soil, and to me that was very moving. Something about seeing soil on your vegetables automatically makes me believe in their taste and instantly there are like a million things I want to do with them.

I don’t know where you buy your vegetables, but for me it’s something that keeps me busy. For example, I can’t bring myself to buy cheap (and often not that red) tomatoes at the supermarket, just can’t. So I always at the look for good vegetables, and of course that I always find them. I also try to buy vegetables in their season, especially those vegetables that are on the markets for only a short period of time, and I find that it brings me a feeling of festivity to my kitchen and adds tons of interest to the whole cooking process.

This obsession I have with vegetables, or any other ingredient that comes into my kitchen, isn’t just because. It comes from a true belief that when I have love and pride in the food I put on my plate, then not only this food will taste better, it will be more nutritious. Not just from the nutritional values point of view, but in what it does to my soul. And this is without mentioning that when the ingredients are good, so of course dealing with it is much simpler – there is no need for that many spices or any other additions to elevate the taste of the dish, the starting point is already excellent, you just need to allow that vegetable (or any other main ingredient) shine.

One last confession before the recipe – my “plate pride” is severely compromised by my kids’ plates… While I make sure to eat salads of all colors, they prefer the israeli couscous, white bread and all kinds of other beige foods … I personally know lots of kids who eat vegetables, sadly not mine… But I’m not discouraged. I have my methods to make sure they’ll get those vitamins like carefully and meticulously adding zucchini and carrots to a tomato sauce (and of course grinding everything so they won’t notice it), preparing them delicious shakes and smoothies filled with fresh fruit, and in general pretty much willing to try any relevant trick. Once every other day I complain to my mom about their vegetable eating habits, and she smiles while reminding me that I, too, as a child, was a very poor vegetable consumer and look at me today – getting excited about beets covered in soil…

For the beets, that came with soil on them, I had to pair the lentils that for me are like soil. Along with the lentils are fresh roquette leaves, walnuts and feta cheese, seasoned with pomegranate concentrate and balsamic vinegar. The resulting salad is delicious, satisfying, with sweetness and sourness highlighted by both the beets and the pomegranate concentrate. Enjoy

Lentils and Roasted Beets Salas

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 4

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Ingredients:

  

1x2x3x

for the roasted beets:

• 3 medium size beets (I used orange beets but you could use any kind of beets)
• 1 cup coarse salt
• some olive oil for oiling the beets

other salad ingredients:

• 1/2 cup black lentils washed and drained (I always soak black lentils for at least a couple of hours)
• 2 cups beet greens coarsely chopped. please divide into stems and leaves
• 3/4 cup walnuts coarsely chopped
• 1 cup roquette (you can use more if you'd like)

for the dressing:

• 3 tablespoons olive oil
• 2 tablespoons pomegranate concentrate
• 1 tablespoon balsamic cream vinegar
• salt and pepper to taste (at least 1/2 teaspoon each)

Instructions:

 

• Roasting beets – Preheat the oven to  400°F/200°C . Rinse the beets well, chop the leaves if any and keep aside. Line a small trey or other dish suitable for the oven in baking paper and pour on it the coarse salt, which will be the bedding for beets. Grease the beets with a little olive oil, place them on the coarse salt and bake in the oven for one and a half to two hours, depending on the size of the beets. At the end of the roasting the beets will be squishy and soft.
• In a small pot, place the black lentils and the beet greens, along with a large amount of water (like pasta). Bring to a boil and cook for 20-25 minutes, depending on the soaking time of the lentils. 5 minutes before cooking is finished, add the beet leaves, stir, and continue cooking. Strain the mixture and cool.
• Make the dressing- In a small jar with a lid (or any other utensil) place all the ingredients for the dressing and shake / mix until the dressing is smooth and even.
• Assembling the salad – In a large bowl put the mixture of lentils and beets, walnuts, roquette and feta cheese. Keep some of the walnuts and feta aside, for decoration at the end. Peel the beets, they should be peeled easily, and cut them into large pieces – squares or eighths, and add to the other ingredients. Sprinkle most of the dressing over, keep slightly aside, and gently stir until fully covered.
• Transfer the salad to a serving bowl. Top it with the walnuts and feta cheese that we kept on the side and sprinkled over the rest of the sauce.

Notes:

 

 

• Instead of beet greens you can use kale, without the stems, or spinach.
• The salad can be kept in the fridge for up to 3 days, and is also fun to eat cold. If preparing in advance, or preparing a large amount, you should of course add the roquette just before serving.

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Lentils and Roasted Beets Salad הופיע לראשונה ב-The Happy Lentils.

My mom is under pressure. Pesach is coming. Pesach is, of course, the jewish holiday in which jewish people are not supposed to own or eat hametz- any kind of food that has wheat, barley, rye, oats or spelt in it. It’s been a month that my parents’ home life revolves around Pesach, that will arrive in three weeks and one day exactly. Pesach is also called the freedom holiday. Well… it doesn’t feel like it when you look at my mom. She hasn’t stopped working for three weeks. She’s busy. Cleaning and throwing, throwing and cleaning. Just working constantly. Now, my mom is not religious. She fasted on Yom Kippur, sure, but there’s no way you can call her religious, her madness for the Pesach cleaning comes from a deeper place. Probably from her home, her childhood, her mother.

Ever since I can remember myself, Pesach is sacred.

Every year since I was a child, life in my parents’ home has been going on like this: one month before Pesach, you don’t buy any new chametz. Three weeks before Pesach, there is only one small shelf in the fridge + one basket on the kitchen counter, and there, and only there, it is permissible to put chametz. Two weeks before Pesach, my mom begins to throw out all of her spices, because of the possibility they’ve been touched by chametz. Throw, not put in a closed box in the upper closet or in the garage – throw. A week before Pesach the chametz doesn’t enter the house and every evening ends with a falafel on the steps outside the apartment. every evening. That’s how it was when I was a child and that’s how it happens today.

My parents’ house, that is spotless every day of the year (cleaning bleach is the smell of my childhood), goes into a constant state of being cleaned, meaning all the chairs are raised, the rugs are sent for cleaning and then rolled back until the evening before the Seder, then they will be spread for the holiday, there is always a bucket and 2-3 bottles in the hall, and mopping cloths everywhere.

But the truth is that it’s all worth it when you get to my parents’ house at noon before the Seder (Pesach eve). The whole house is screaming holiday, the curtains stand proud, there is always some new pillows or decoration that wasn’t there before, of course there are flowers and everything is clean, inviting, quiet, there is no hint of the chaos it has undergone in recent weeks. I love this feeling so much. I enter the house and my soul rises differently from any other day of the year. And in those moments I can not help but wonder if all this madness, all the hard work my mom (and dad!) put for weeks, maybe it just pays off.

Just a small thing before I get to the recipe… Mom, if you read it, despite the magic that happens to the house on the eve of Pesach, my dream is that next year you will take a break from all of it, skip all this hard work for a year, maybe take a trip abroad for the holiday, the spring is a wonderful season

These crackers are so delicious and crunchy that you just have to make them. Packed with so many different kinds of seeds and pistachios, they are an addictive snack but with ingredients that make it a healthy snack. The making of the crackers is a child game – just mix all the ingredients in the bowl, but the trick is in the baking, and to get perfect crackers you should make sure to take the crackers out of the oven only when they are dry and not before because no one likes soft crackers (otherwise they wouldn’t call it crackers!). By the way, my mother will probably say, at this stage of the year, that it is a great recipe for removing chametz from the house:)

Vegan Spelt Crackers

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings: 30 crackers

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Ingredients:

  

1x2x3x

• 1/2 cup spelt flour (I use whole spelt flour)
• 1/2 cup old fashioned oats
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup sesame (I use whole sesame)
• 1/4 cup pistachios , coarsely chopped
• 1 tablespoon nigella seeds
• 1 teaspoon salt
• 1½ tablespoons olive oil
• 1 cup water
• For salt lovers – 1/2 teaspoon coarse salt to sprinkle over

Instructions:

 

• Preheat the oven to 350°F/180°C and prepare a standard baking pan lined with baking paper.
•  In a mixing bowl, put all the ingredients in the recipe, while keeping aside about a tablespoon of sunflower seeds, pumpkin seeds, sesame seeds and pistachios, plus a little bit of nigella seeds, to sprinkle over. Mix all the ingredients with a fork or a spoon until the mixture is even.
  
• Spread the mixture on the baking paper and spread it using spatula or platter in a thin layer to cover the entire pan. Sprinkle the seeds and pistachios we left on the side and coarse salt if desired (optional for those who like their crackers extra salty). Place the pan in a preheated oven for 10-15 minutes, depending on the oven until the dough is slightly thickens. Carefully remove the pan from the oven and with a knife cut the dough to your desired crackers shape and size (rectangles, squares, whatever you like).
  
• Lower the heat in the oven to 320°F/160°C and place the crackers back in the oven for another 35 minutes, but check after 30 minutes. The crackers are supposed to come out of the oven firm and not soft in any way. Because of the differences between ovens, the baking time at this stage can range from 30-40 minutes, so I recommend checking every 3 minutes the first time you prepare.
  
• Remove and let cool completely. The crackers can be kept in a sealed box for up to 4 days.
  

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Vegan Spelt Crackers הופיע לראשונה ב-The Happy Lentils.

19 New Year Resolutions:

1. Going through an entire week without cooking israeli couscous. For what is worth, I’m the queen of israeli couscous. My kids can eat that for morning (…?!), lunch and dinner. With all due respect (and I do respect) to this lovely carb, it would be a dream to go through a whole week without it. (Of course, this decision bares a hidden wish that instead of israeli couscous my kids will start to like whole rice, but this is really a secret wish and we beter not tell them).

2. Listen to my body. To rest when it’s time to rest, breathe when it’s time to breathe. To nourish my body with delicious and real food, full of things that are good for it.

3. Drink less coffee.

4. Go on a date with Tamar once a month. Only me and her, the girls.

5. To have more patience, especially with the kids.

6. To go dancing

7. Meditation. I start and stop and start again and stop again. Rumor has it that practicing meditation is a key element in a person’s happiness. Will I be able to give myself the gift of a daily meditation practice in 2019?

8. Travel more. That’s a star in every list, isn’t it? To travel in Israel, to travel abroad, to travel with my kids, to travel only with Lior and to travel only with myself. To get to know at least one new country.

9. Buy less. Teach my kids how important it is.

10. Meeting at least one new friend, but the kind of friend that will be around for many many years.

11. Organize all the pictures laying across computers and mobile devices. I swear, this year it will be done.

12. Write every day one thing I’m grateful for. It’s part of a positive self-talk I’m trying to make with myself. I already bought a special notebook

13. Getting a gel manicure. Wait, don’t leave. As a daughter to a hair designer dad and a mom who sells beauty products, there is no better phrase to describe my grooming habits than “the shoemaker’s children go barefoot”… I feel like making one new beauty care habit this year, and stick with it.

14. To take an Indian cooking course. If I don’t get to visit India this year, at least I’ll learn a little more about this lovely cuisine.

15. Dental floss. Every day.

16. Not to go on the scale. At all. All year round.

17. To find the perfect recipe for pizza dough.

18. Continue to make this blog a home. “The Happy Lentils” has been out there for less than two months, and its birth has been such a joyous event for me. I wish more and more guests will come to visit this home this year

19. To live a simpler life. Live simple, think simple, cook simple. To find inspiration in the way my children see the world. The simplicity always makes the things that are really important shine, so this year, let’s make the really important things be the stars.

19s. (what? it’s allowed!) To sit on the 31.12.2019 and see with pride that I have marked all the sections. Nothing is more satisfying, and I say this as an enthusiastic fan of lists, than seeing a list with a small check mark next to each item. It is also just the right moment to start putting together a new list.

Have a beautiful 2019 everyone

A simple, quick, seriously delicious pasta dish. Perfect for a mid-week dinner. Try it today.

Broccoli, Leek and Walnuts Pasta
serves 4

Ingredients:
9 oz/ 250 gr pasta, according to preference
1/2 head broccoli, cut into small florets (about 7 oz/200 gr)
1 cup leek, sliced in half and then into thin strips
4 garlic cloves, crushed
1 cup basil
1/2 cup walnuts, coarsely chopped
1/2 teaspoon chili flakes
salt and pepper to taste

Instructions:
1. In a large pot with boiling water and a tablespoon of salt, cook the pasta according to the package’s instructions. Add the broccoli florets 5 minutes before the end of the cooking and continue cooking the pasta and the broccoli together. When done, reserve 3/4 cup of cooking water, then drain the pasta and broccoli.
2. In a deep pan, or in the same pot where we cooked the pasta and broccoli, heat olive oil. Add leeks, ground chili, salt and pepper. Toss the leeks, while stirring, for about three minutes. Add the crushed garlic, and cook for another minute.
3. Add to the pan/pot the cooked pasta and broccoli, walnuts and the reserved cooking water. Mix well and cook for about 2 more minutes. Turn off the heat and add in the basil – chopped, torn in the hands or whole.
4. The dish can be kept in a sealed container in the fridge for up to 3 days.

הפוסט Broccoli, Leek and Walnuts Pasta הופיע לראשונה ב-The Happy Lentils.

Do you know what tickle massage is? Those nice and gentle finger strokes? So hi, I’m Daniella and I looove tickle massages, preferably hands and back tickle massage. There is even a known story in my family about the time I was a baby and that in family gathering all my aunts would give me this hand tickle massage at turns till I fell asleep. Why am I telling this? One day, when Tamar was still a toddler, Lior came running to me: “You have to see it,” he said, “you wouldn’t believe.” I hurried after him to Tamar’s room quietly, and there she lay, asleep, and in her sleep she raised her right hand, and in her left hand … gave herself a hand tickle massage! while sleeping! exactly like me…

So many times in life we see in our children character traits and behaviors that are just like ours. Far beyond a similar appearance, or expressions they hear from us and follow, things that belong to us, suddenly reflected in our children. Ido has the musical sense that his father has. Lior remembers things in great detail just like his mother. I show love through food like my mother.

And maybe that’s the meaning of eternal life.

But our children are not us, nor should they be. And although it’s very cool to see ourselves in them, it’s even more cool to see them developing their own personalities, building their own special ways in the world. After all, that’s all we basically want, isn’t it? For them to spread their wings and fly away. Wherever they want …

Swiss chard salad is a regular salad at Shabbat dinners for as long as I can remember. It is one of the most humble and favorite salads I know. My mother, who is without a doubt the best cook in the world, always makes sure to show it to me before we sit to eat. “Look,” she says, “I made it for you.” As part of my attempts to make the same salad at home, and because of my need for protein, came the addition of tofu, and it remained there because of the taste and the upscale to its texture. I pack all this goodness in tortillas, and there you have it- a full meal that taste like home.

Swiss Chard and Tofu Wraps
makes 10 wraps

Ingredients:
1 large bunch of fresh Swiss chard (about 10 leaves)
2 medium onions, finely chopped
6 garlic cloves, thin slices
6 oz/ 150 gr firm tofu, cut into ½-inch /1 cm cubes
2 tablespoons olive oil
1 tablespoon harissa (spicy chili paste)
1 teaspoon cumin
1/2 teaspoon chili flakes (optional)
Juice from half a lemon
1/2 teaspoon salt, 1/2 teaspoon ground black pepper

10 whole wheat tortillas
pesto or other kind of paste for the base of the tortillas (I use coriander pesto from here)
1/2 cup coriander (about 2 stalks per tortilla, leaves only)

Instructions:
1. Getting the swiss chard ready for cooking: wash thoroughly the leaves and stems, remove from the chard’s stems the hard fibers with a small, sharp knife. After cleaning, finely chop the leaves and stalks and place them in a cooking pot with boiled water, bring it to a second boil and cook for about 5 minutes. Drain well from excess water.
2. In a large sauté pan, heat olive oil and saute the chopped onions for about 5 minutes until they begin to turn golden. Add garlic and saute for another minute. Add the chopped swiss chard, harissa, cumin, chili flakes, salt, pepper and lemon juice. Mix well, lower to medium-low heat and cook for another 10 minutes, stir occasionally. Add the tofu cubes, stir and cook for another 3 minutes until all the liquids evaporate and the stems of the chard are soft. Taste and adjust seasoning if necessary.
3. Take a tortilla (you can heat it on a skillet before assembling) and spread a tablespoon of coriander pesto, stack over 2-3 tablespoons of the swiss chard and tofu salad and add about 6-8 cilantro leaves. Roll the tortilla into the roll, you can start folding about a third of the tortilla in and then roll the sides to form a pocket.
4. Store the salad (without the tortillas) in an airtight container in the fridge up to 5 days.

Notes:
• Instead of tortilla, you can eat the swiss chard and tofu salad with the addition of rice.
• I don’t recommend to store assembled tortillas in the refrigerator – the tortillas will go soggy. If needed, keep the salad apart and assemble before serving.
• Instead of coriander pesto, you can use any other pesto, dried tomato spread, peppers paste or other spreads you like.
• To make the classic Moroccan chard salad, simply don’t add tofu, and continue cooking until all the liquid evaporates from the salad. In this case, the salad can be kept in the fridge for up to a week.

הפוסט Swiss Chard and Tofu Wraps הופיע לראשונה ב-The Happy Lentils.