Recipe originally from The Jew and the Carrot

2 cups quinoa
3 ears fresh corn or 2-3 cups frozen corn
1 butternut squash, peeled and cubed
2 limes, juiced
1/2 cup scallions, finely chopped
2 cloves garlic, minced
1 jalapeño, minced
1/4 cup olive oil
1 pinch salt
1/2 tsp cayenne
2/3 cup pine nuts or toasted almonds

Roast corn on a cookie sheet with a little bit of olive oil. Sprinkle with salt and cayenne. Bake at 350 degrees for 20 minutes or until the kernels are light brown. Mix around a few times during roasting process.Roast small cubes of butternut squash in a separate pan (they cook at different speeds so it’s easier to keep them separate) with olive oil and salt. About 30-40 minutes or until the squash is soft and brown on the edges.

Rise quinoa. Add 3 3/4 cups to 4 cups water to the quinoa, bring to a boil, cover, and let simmer for 20-30 minutes or until water has been completely absorbed. Chop remaining ingredients and juice limes. Toast nuts or almonds. Transfer cooked quinoa to a large bowl and let it cool for five minutes. Then add olive oil, salt, and fresh garlic. Add corn, jalapeño, squash, scallions, and lime juice. Toss and adjust seasoning as needed. Garnish with pine nuts or almonds.

Recipe originally from The Jew and the Carrot

3/4 plus 2 tbsp all purpose flour
1/4 tsp. salt
1 1/2 tbsp. olive oil
1 egg yolk
Pinch nutmeg
3 tbsp. dry white wine
3/4 c. cold water
Oil for deep frying
1 egg white
16 male zucchini flowers or 16 sm. spinach leaves
Salt

For batter: sift flour and salt into medium bowl. Add next 5 ingredients one at a time in order given, blending well and making sure batter is smooth. Cover and let stand at cool room temperature (do not refrigerate) for 2 hours.

When ready to serve, heat oil for deep frying to 375 degrees. Beat egg white until stiff. Fold into batter, blending well. Dip flowers one at a time into batter and add to oil (do not crowd). Fry until golden brown, about 1 minute per side. Remove with strainer or slotted spoon and drain on paper towels. Transfer to dish, sprinkle with salt and serve.

NOTE: The male flower is a bright orange blossom and develops only a small thin stem that does not grow into a vegetable. Yield: 16 pieces.

Recipe originally from The Jew and the Carrot

½ cup parve margarine
1 cup sugar
1 large egg
2½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon cinnamon
½ teaspoon salt
1 cup vanilla soymilk
2 cups rhubarb, diced small
12 pecan halves

Preheat the oven to 400° F. Grease 12 muffin cups or line with paper cups.

Cream the margarine and sugar. Add the egg and blend well.

In a separate bowl, combine the flour, baking powder, cinnamon, and salt.  Add to the margarine mixture alternating with the vanilla soy milk. Do not overmix.

Fold in all of the rhubarb at once.

Spoon the batter into the muffin cups, distributing evenly. Place one pecan half in the center of each cup on top of the batter.

Bake on the center rack for 30 minutes or until a tester inserted in the center comes out clean and the tops are lightly browned.

Makes 1 dozen.

Recipe originally from The Jew and the Carrot

1/2 tablespoon active dry yeast
4 tablespoons granulated sugar
1 teaspoon salt
1/2 tsp cinnamon
1/8 tsp freshly grated nutmeg
4 1/4 to 4 1/2 cups all-purpose flour
1 cup of warm milk (whole is best, low-fat is ok too)
2 eggs + 1 for the glaze
4 tablespoons of olive oil + 1 teaspoon for greasing the bowl and another for the glaze
3/4 tablespoon dark wildflower honey
1/2 cup diced organic dry apples

In a large bowl using a whisk combine the yeast, sugar, salt, cinnamon, nutmeg and 1 cup of the flour. Add the warm milk, 2 eggs, 4 tablespoons of olive oil, then the honey. (Add the olive oil first, then use the same measuring spoon to add the honey – residual oil on the spoon will make the honey slide right out.) Vigorously mix the ingredients until smooth, scraping the sides of the bowl halfway through, about 3 minutes. Add the remaining flour 1/2 cup at a time, alternating with the apples, which should be added in handfuls. Switch to a wooden spoon when the dough becomes too thick for the whisk. Continue mixing the dough until it is too stiff to stir.

Turn the dough out onto a lightly floured surface and knead until soft and springy, about 4 minutes. If the dough is sticky, dust with flour 1 tablespoon at a time – just enough to prevent it from sticking to the surface. The dough is done when it’s smooth and small air bubbles show under the skin. If you press your thumb into it the impression should bounce back. This is a slightly firm dough, which is exactly what you want for easy braiding later on.

Place the dough in a deep container greased with 1 tsp of olive oil. Turn the dough once to coat the top and cover with plastic wrap. Allow it to rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.

Line a baking sheet with parchment paper or lightly grease it with non-stick spray. Gently deflate the dough by pressing your fingers into it, then turn it out onto a lightly floured surface.

Braiding: There are several ways to braid your dough, using anywhere from 3 to 6 strands (or more!)

Preheat your oven to 350 degrees F and place the braided dough on your baking sheet, cover loosely with plastic wrap and let rise until almost doubled in bulk, 30 to 40 minutes. If you are using a loaf pan, likewise loosely cover your dough with plastic wrap and let rise until almost doubled in bulk, 30 to 40 minutes.

Just before the rising time has finished whisk together 1 egg and 1 teaspoon of olive oil, this is going to be the glaze for your bread. Gently brush the dough with a thick layer of it. Place the dough in the oven and bake for 30 to 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom. If you are using a loaf pan you can test your bread by covering the pan with a clean kitchen towel then, while wearing oven mitts, flipping the pan over so that the bread falls into the towel. Thump the bottom. If it does not sound hollow place the pan back on the bread, flip it over, and put it back in the oven for another 5 minutes or so.

When your bread is done transfer it to a baking rack to cool. Allow to cool completely before slicing – or at least wait until it’s warm, not hot – then enjoy!

Recipe originally from The Jew and the Carrot

1 bunch arugula
olive oil
1 leek, white and light green parts only, thinly sliced
1 apple, cored and sliced (these first three ingredients all came from my box)
balsamic or cider vinegar
walnut oil
handful of walnuts, toasted
cheese optional

Wash and dry the arugula. Put it into a salad bowl.

Heat olive oil in a skillet, and add leeks and a pinch of salt. Sautee for a few minutes, and add the apple slices. Saute a minute more, and then add enough vinegar just to cover the apples. Lower the heat, allowing the apples to absorb the vinegar, and for the rest to reduce a bit.

While still hot, pour the apple mixture over the arugula. Add the nuts, and cheese if desired. Finish off with a touch of walnut oil, and salt and pepper. A salty or pungent cheese can be added if desired.

Recipe originally from The Jew and the Carrot

1 ½ pounds zucchini
6 scallions, thinly sliced
¼ cup chopped fresh dill or 1 tablespoon dried dill
8 ounces low-fat feta cheese
1 teaspoon paprika
½ cup whole wheat pastry flour
3 eggs, beaten
Olive oil for frying

Grate the zucchini coarsely. (A food processor works well.) Add the scallions, dill, cheese, paprika, flour and eggs.

Heat the olive oil in a large skillet. (I use a non-stick pan.) Drop the zucchini mixture by large tablespoons and spread them out to make thin patties. Cook until crisp and brown on both sides.

Makes about 24 small pancakes.

Recipe originally from The Jew and the Carrot

Filling:

2 medium sized pears (like Red Anjou), peels left on, cored and chopped into 1/2 inch pieces
2 medium sized apples (like Rome or Winesap), peeled, cored, and chopped into 1/2 inch pieces

Crisp Topping:

3/4 cup unbleached flour
3/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 cup rolled oats
1 stick (8 tablespoons) of cold butter, roughly cut into chunks
Optional: 1/4 cup crystallized ginger pieces, chopped finely

Instructions:
Preheat your oven to 350 degrees F.

Gently mix the apple and pear pieces in a bowl and evenly distribute them in a round, 8-inch ceramic or glass pie dish. Set aside.

Mix the flour, salt, sugar, cinnamon, ground ginger, oats and (if using) crystallized ginger pieces in a medium-sized bowl. Add the butter and, using a pastry cutter or your fingers, incorporate the butter until the mixture roughly resembles cornmeal. Spread the topping evenly over the apple and pear and put the crumble in the oven. Cook until the fruit is bubbly and fragrant and the topping is very lightly browned and, well, crisp.

Recipe originally from The Jew and the Carrot

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 pound onions, roughly chopped (about 4 cups)
4 to 6 peeled garlic cloves
2 tablespoons finely chopped fresh ginger
Sea salt or kosher salt
2 pounds assorted winter root vegetables, such as rutabaga, carrot, parsnip, turnip, celery root, and sunchokes, peeled and roughly chopped (about 8 cups)
2 teaspoons fennel seeds, lightly toasted and finely ground
1/4 teaspoon ground turmeric
6 cups water or vegetable stock
1 cup heavy cream or half and half ( from a grass fed cow please)
Freshly ground black pepper
Chopped fresh parsley, for serving
Honey-Crisped Walnuts, for serving

Heat the oil and butter in a heavy, 4 to 5 quart saucepan over medium heat. Add the onions, garlic, ginger, and 1 teaspoon salt and stir well. Cover the pan and simmer over medium-low heat until the garlic and onions are soft and juicy, 15 to 20 minutes.

Add the root vegetables, ground fennel, and turmeric. Raise the heat to medium-high and cook, stirring, for 2 to 3 minutes. Pour in the stock or water and bring to a boil.

Reduce the heat to low and simmer until the vegetables are completely tender and crush easily against the side of the pan, 30 to 40 minutes. Add the cream and simmer 3 to 4 minutes. Using an immersion blender (or working carefully in batches in a food processor or stand blender), purée the soup until smooth, then season with black pepper and additional salt, as desired.

Serve hot, garnished with chopped parsley, and honey-crisped walnuts.

Honey-Crisped Walnuts

Sweet, crunchy roasted walnuts are the perfect accompaniment to everything from breakfast yogurt to salads, cheese platters, and creamy root vegetable soups.

1 teaspoon unsalted butter
1 cup walnut halves and pieces
3 tablespoons honey
Fine sea salt

Preheat the oven to 350 degrees.

Rub a small baking dish or pie plate with the butter. Add the walnuts and drizzle evenly with the honey. Roast, stirring every 5 minutes, until golden brown, 13 to 14 minutes.

Scrape the walnuts onto a plate, season lightly with salt, and let cool. The walnuts will keep in an airtight container in the freezer for up to 3 months.

Recipe originally from The Jew and the Carrot

½ cup sesame seeds
1 cup sunflower seeds
2 cups peeled, grated beets (2 medium beets)
2 cups grated carrots (about 4 carrots)
½ cup minced onion
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated Cheddar cheese
1/2 cup vegetable oil*
½ cup finely chopped parsley
3 tablespoons flour*
2 tablespoons tamari
1 clove garlic, finely chopped
¼ teaspoon cayenne pepper

Preheat oven to 350 degrees. Lightly grease a baking sheet.

Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them until lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer to a small bowl.

Return the skillet to the heat and add the sunflower seeds. Stir them until lightly browned and fragrant, 3 to 5 minutes. Transfer them to the dish with the sesame seeds.

Combine the beets, carrots, and onion in a large bowl. Stir in the sunflower and sesame seeds, eggs, rice, cheese, oil, flour, parsley, tamari and garlic (your hands work best here). Add cayenne and mix until thoroughly combined.

Using your hands, shape the mixture into 12 patties and arrange them in rows on the baking sheet.

Bake the patties until brown around the edges, about 20 minutes. Unless they are very large and thick, it should not be necessary to turn them. Serve alone or on buns.

Recipe originally from The Jew and the Carrot

½ cup shelled pistachios
½ cup shelled walnut pieces
¾ sliced almonds2 cups sugar + ¼ cup sugar
1 cup water
½ cup honey
1 star anise
1 cinnamon stick
3 ounces almond paste (marzipan)
7 sheets phyllo
About ¼ cup canola oil or melted butter for dairy meal

Preheat oven to 350

Place all the nuts on an ungreased cookie sheet. Lightly toast the nuts until they are golden brown. Let cool.

Transfer the nuts to a food processor, add the ¼ cup of sugar and pulse until the nuts are slightly ground but chunks remain.

Transfer the nuts to a mixing bowl. Break up the almond paste with your fingers and mix it into the nuts.

Place the water, remaining sugar, honey, star anise and cinnamon stick in a medium saucepan. Bring the mixture to a simmer and turn off.

Place a sheet of phyllo on a cutting board or work surface. Lightly brush the phyllo with canola oil. Place a second sheet on top of the prepared sheet and lightly brush it with oil. Continue in this manner until all sheets are brushed.

Place the nuts on the prepared phyllo and spread them to cover the bottom 2/3 of the phyllo. Roll the phyllo away from and press down to form a slightly flattened log.

Place the log on a baking sheet. Score the baklava with a sharp knife every 1 ½ inches. Brush the baklava with the remaining oil. Bake for 15-20 minutes until lightly browned. Pour the hot syrup over the baklava and allow the syrup to penetrate the cut pieces and drip down the sides.

Cool thoroughly before serving

Recipe originally from The Jew and the Carrot

1 medium sized ball, fresh mozzarella
15 fresh basil leaves, washed
2 ripe heirloom tomatoes
1 Tbs Olive Oil
1 1/2 tsp za’atar
sea salt / fresh pepper

Slice the mozzarella into 1/4 inch thick rounds. Slice the tomatoes the same way and remove the seeds. Arrange mozz, basil, and tomatoes on a plate – you can do this any way you’d like, but the traditional way is to layer them in an alternating pattern. Drizzle with olive oil, sprinkle with za’atar, salt, and pepper.

Recipe originally from The Jew and the Carrot

There are two ways to make cholent – in a pot to eat right away and in a crock pot, which gives you a yummy, hearty Shabbat lunch meal. Both methods are included below.

2 Tbs Olive Oil
1 large onion, cut into medium-dice
3 garlic cloves, minced (eh, why not four?)
1/2 tsp of tarragon
1 tsp of caraway seeds
1 tsp salt
several pinches of freshly ground black pepper
1/2 cup vegetable broth
2 bay leaves
1 cup peeled, sliced carrots (about 1/2 inch thick)
2 medium sized potatoes, peeled and cut into 3/4 inch chunks
2 medium sized sweet potatoes, peeled and cut into 3/4 inch chunks
1 (15-ounce can) tomato sauce
3 cups water (+ 1 cup vegetable stock for crock pot method)
1/2 cup textured vegetable protein (TVP) chunks
1/2 cup bulgher
1 cup canned and drained lima beans or green peas
1 (15 ounce) can kidney beans, drained and rinsed

Preheat a large soup pot over medium heat. Saute the onions in the oil until translucent, 5-7 minutes. Add the garlic, tarragon, caraway seeds, salt, and pepper. Saute until the garlic is fragrant, about a minute more.

Method One: Pot

Deglaze the pot with the veggie broth. Add the bay leaves, carrots, potatoes, sweet potatoes, tomato sauce, water, TVP, and bulgher. Mix together. Cover and simmer for about 30 minutes, until the potatoes and carrot are tender. Add the lima and kidney beans and cook until heated through. Serve like crazy. Ess gezunterhait.

Method Two: Crock Pot

Deglaze the pot with veggie broth. Pour deglazed mixture into a large crock pot and add bay leaves, carrots, potatoes, sweet potatoes, tomato sauce, water, vegetable stock, TVP, bulgher, lima beans and kidney beans. Mix together and let sit – with the crock pot turned OFF – until about 30 minutes before Shabbat. (This mixture can be made right before, or made in the morning and stored, covered, in the fridge). About 30 minutes before Shabbat, turn your crock pot to either “low” or “keep warm” (Depends on how insane your crock pot is – mine cooks like crazy no matter what, so I leave it on “keep warm”). Let the mixture cook sloooowwwwly, until lunch the next day.

Recipe originally from The Jew and the Carrot

2 eggs
1 1/4 cups sugar
2/3 cup sour cream
1 tsp vanilla
1 Tbsp flour
zest of 1 lemon (optional)
24 oz cream cheese
1 graham cracker crust

Preheat oven to 325 degrees.

Let all ingredients including eggs come to room temperature.

Beat eggs and sugar until well blended, then stir in sour cream, vanilla, flour, and lemon zest. Fold mixture into cream cheese until smooth. Do not overmix.

Pour into graham cracker crust. Bake in oven for 50 minutes, then turn oven off and leave cheesecake for at least 5 hours, and no more than 8. Do not peek or open oven door.

Cool and serve (tip: Dip the knife in hot water before you make each cut to avoid jagged edges).

• 8 white potatoes
• 1 onion (optional)
• 1/2 cup all purpose flour
• Salt to taste
• Neutral oil for frying-about 3-4 cups (locally pressed cooking oil, organic coconut oil or RSPO sustainable palm oil)

Grate the peeled potatoes in the coarse grater into a sieve placed over a bowl, so that the liquid will drain into the bowl.

Add a little salt to the grated potatoes and massage them with your hands to drain the liquid. After a minute or two of intense fiddling, let them sit for  few minutes, to let the fluids drain down (you can press down with your hands to accelerate the process).

Gently pour away the liquid that has accumulated in the bowl underneath, without spilling the white starch that has accumulated in the bottom of the bowl. You’ll want to keep this starch because it serves as a natural binding agent for the latkes.

Pour the grated potatoes into the bowl with the starch and add more salt to taste, and 1/2 cup flour. If using onion, it is best to grate the onion separately and squeeze the liquid out of it before adding and mixing it with the potatoes.

Heat oil in a wide pan (it is best to work with two pans at once, to shorten the frying time). As befits this wonderful holiday, do not be stingy with the oil. If you don’t use enough oil, the latkes will not be cooked well on the inside and will not be crispy. So go ahead, pour about one centimeter (about .3 inch) of oil into the pan and light up the stove.

When the oil is very hot, form the latkes with your hands, lightly squeezing and tightening them together. Fry over medium-high heat for a few minutes on each side. When one side is brown, turn the latke over and brown the other side too.

When ready, remove from oil and place on a paper towel to absorb some of the excess oil. Serve with Tofutti “cream cheese” mixed with salt, lemon juice, and chopped chives.

Recipe originally from this Hebrew blog, translated by a Hazon staff member.

• 4 cups shredded or grated sweet potato, squeezed completely dry in a dish towel
• 1/2 cup shredded or grated yellow onion, squeezed completely dry in a dish towel
• 1 egg
• 1 1/2 cups potato starch
• 1 cup finely chopped kale
• 1 1/4 tablespoon curry powder (recipe follows)

When you finish squeezing the sweet potatoes and onions, throw them into a large mixing bowl and fluff them with your hands and spread them out. Sprinkle the potato starch, curry, and kale evenly over all of the potato mixture and gently fold together. The idea here is to get each little thread coated in the potato starch, if you need to use more, use more. Add the egg and mix well.

Heat a non-stick pan with your frying fat of choice (We use a 50/50 blend of chicken fat and clarified butter, but kosher options work as well), enough to coat the entire surface of the pan. Form your latkes, season both sides with salt, and fry to a crispy and beautiful golden brown.

For the curry powder:

• 4 tablespoons coriander seeds
• 5 star anise pods
• 1 tablespoon fenugreek seeds
• 1 teaspoon cayenne pepper
• 1 tablespoon whole allspice
• 4 tablespoons ground turmeric

Toast all the spices in a dry pan over medium heat for about a minute, then grind together in a spice grinder.

Recipe originally from The Jew and the Carrot

• 6 russet or 8 Yukon gold potatoes, peeled
• 1 large yellow or sweet white onion peeled
• 3 tablespoons flour or more
• 2 eggs
• 2 teaspoons salt
• Pepper to taste
• locally pressed cooking oil, organic coconut oil or RSPO sustainable palm oil

Grate potatoes and onions. Mix them together. The mixture will release liquid. Dispose of as much of it as possible. (I suggest using a colander and a couple of clean dishtowels, or cheesecloth.)

Mix the eggs in a bowl with the salt and pepper.

Combine the potatoes, eggs and flour. If the mixture is still liquidy, do your best to drain it and add more flour.

Form the latkes into thick patties between your hands and squeeze any extra liquid out. This is important — the quality of latkes is entirely dependent upon technique.

Place into a pan with approximately with ¼ inch of vegetable or safflower oil and fry on high heat. Do not press the latkes down once they are in the pan. Simply flip when the bottom is golden brown. When done, place them on paper towels to drain.

Recipe originally from The Jew and the Carrot

For the Aloo Tiki:

• 2 pounds yukon gold potatoes (scrubbed clean, peeled + halved)
• 1-2 Tbsp vegan butter (plus more for cooking // or sub a neutral oil of choice)
• 2 tsp curry powder (plus more to taste)
• 1/8 tsp ground cardamom (plus more to taste)
• ~1/2 tsp each salt + pepper (to taste)
• 2/3 cup green peas (thawed if frozen)
• 1/2 cup panko bread crumbs (optional // for coating // gluten-free for GF)

For the 5-minute Green Chutney:

• 1 bunch fresh cilantro (stems mostly removed // 1 bunch equals ~3 ounces)
• 3 cloves garlic (crushed)
• ~1/4 tsp each salt + pepper (to taste)
• 1 large lime (juiced // or sub lemon)
• 1 Tbsp sweetener (such as cane sugar, maple syrup, or honey if not vegan // plus more to taste)
• 1-2 Tbsp water (to thin)
• 1-2 Tbsp ripe avocado (optional // for extra creaminess)

1. Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes or until tender and slide easily when picked up with a knife. Drain and set aside.
2. While the potatoes cool, prepare chutney. Use a small food processor, mortar and pestle, or a spice grinder to combine all ingredients until well blended and pureed. (A blender may work, depending on size – the smaller the better).
3. Add only enough water to encourage blending. Taste and adjust seasonings, adding more garlic, salt, sweetener, or lime as desired.
4. Add cooled potatoes to a mixing bowl along with vegan butter, salt and spices. Mash to combine, trying not to overmix. Taste and adjust seasonings as needed. The cardamom really helps the curry flavor punch through. Don’t be timid with the salt.
5. Add peas and mix once more. Then scoop out about 1/4 cup measurements and form into round discs (should be enough for 8-10 cakes as original recipe is written).
6. Season the tops of the cakes with a pinch more salt, pepper and curry powder. If using panko bread crumbs – recommended for a crispier crust – sprinkle on top and gently press to adhere.
7. Heat a skillet over medium heat. Once hot, add enough vegan butter or oil to coat and add 3-4 patties spice side down, being careful not to crowd the pan. Sprinkle the tops with salt, pepper, curry powder and panko crumbs. Press gently again to adhere.
8. Brown for 4-5 minutes, turning down heat if they brown too quickly. Gently flip (being careful as they can be fragile), and brown for 4-5 more minutes, or until deep golden brown.
9. Remove from pan and repeat until all patties are cooked, adding more vegan butter or oil as needed.
10. Serve with chutney. These work as finger food but are most ideal when plated and eaten with a fork. Leftovers keep well (separated) covered in the refrigerator for up to 3 days.

Recipe originally from The Minimalist Baker

• 1/2 cup tahini
• 1/2 cup water
• 1/4 cup fresh lime juice (2 to 3 limes)
• 3/4 teaspoon salt (preferably kosher)
• 2 Tablespoons avocado oil or olive oil
• Optional flavorings: roughly chopped garlic clove, ground cumin or other spices, finely chopped cilantro

Place tahini, water, lime juice, garlic and spices (if using), and salt in a blender or food processor (don’t fill food processors above the liquids line). Blend or process until smooth, then drizzle in oil while continuing to blend. Sauce will thicken when oil is added. Taste and season with more salt if needed, quickly pulsing to combine. Stir in cilantro, if using.

Chill in refrigerator for an hour or two, or use immediately if you don’t mind room temperature cream. “Sour” cream will keep at least a few days in the refrigerator.

Recipe originally from Natural Comfort Kitchen
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[toggle title_open=”* Raw Cashew Sour Cream” title_closed=”* Raw Cashew Sour Cream”]

• 2 cups raw cashew pieces, soaked for at least 8-12 hours
• 3 Tablespoons apple cider vinegar
• the juice of 1 lemon
• 1/2 cup water
• 1/2 teaspoon Himalayan salt

Soak the cashew pieces in the refrigerator for a minimum of 8-12 hours, up to 24, then rinse well under cold running water.

Throw them in the bowl of your food processor, along with the rest of the ingredients and process until smooth and creamy, which should take about 5 to 8 minutes. You might have to stop and scrape the sides 2 or 3 times.

You can use this sour cream immediately or keep in the refrigerator in an airtight container, for up to a week.

Recipe originally from The Healthy Foodie

Tender, juicy and flavorful vegan steak! Perfectly spiced and looking remarkably like the ‘real thing’ these vegan seitan steaks are deliciously textured, super high in protein and heaps of fun to make!

INGREDIENTS

For the Vegan Steaks:

• 3/4 cup (123g) Canned Chickpeas (Drained)
• 1/4 cup (15g) Nutritional Yeast
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/4 tsp Cumin
• 1/4 tsp Coriander Powder
• 1/2 tsp Oregano
• 2 Tbsp Soy Sauce
• 1/2 cup (130g) Tomato Paste
• 1 tsp Paprika
• 1/4 tsp Black Pepper
• 1 Tbsp Dijon Mustard
• 1/4 tsp Liquid Smoke
• 1/2 cup (120ml) Vegetable Stock
• 1 and 3/4 cups (263g) Vital Wheat Gluten*

For the Marinade:

• 1/4 cup (60ml) Soy Sauce
• 1 tsp Paprika
• 2 Tbsp Brown Sugar
• 2 Tbsp Tomato Paste
• 1/8 tsp Liquid Smoke

For Frying:

• 1 Tbsp Olive Oil (or other oil)

INSTRUCTIONS

1. Add the chickpeas, nutritional yeast, garlic powder, onion powder, cumin, coriander powder, oregano, soy sauce, tomato paste, paprika, black pepper, dijon mustard, liquid smoke and vegetable stock to the food processor and process until well mixed.
2. Transfer to a mixing bowl and add the vital wheat gluten. Stir in with a spoon briefly and then get in there with your hands, mixing it into a dough. Knead the dough for around 2 minutes, you want it to go from sticky and soft to firm and stretchy, so that when you pull it, it snaps back into place. See our full post for lots more info on kneading. Make sure you don’t over-knead it because that will cause your steaks to become very tough.
3. As soon as you have a firm, stretchy texture, flatten it out and cut it into 4 roughly equal sized steaks. Use a potato masher to bash the steaks down a bit to flatten, but don’t do this too much as it counts as kneading, and you don’t want to overdo it.
4. Wrap the steaks individually in tinfoil and then steam them for 20 minutes. Don’t wrap them too tight as they will expand while steaming. You can steam them in a steamer basket over a pot of boiling water, or in any steamer that you have.
5. While the steaks are steaming, prepare your marinade sauce by adding all the ingredients to a bowl and whisking them together. Let it sit for a little while and then whisk again. You want it to be nice and smooth and it can take a couple of minutes for the brown sugar to dissolve properly.
6. After steaming for 20 minutes, unwrap the steaks from their tinfoil and place into a square dish. Pour over the marinade sauce and use a brush to make sure the steaks are properly covered. Turn them over in the sauce a few times.
7. Heat a pan with a little olive oil (or other oil, 1 Tbsp is fine) and then fry the steaks (I found they all fitted into the same pan) flipping them regularly and brushing more marinade sauce on them every time you flip them, until they are nicely browned and caramelized.
8. Serve with a side salad, baked potatoes with vegan sour cream, and if you like sauces with your steaks, then a creamy mushroom sauce goes wonderfully with this!

Recipe originally from Loving It Vegan

Vegan Matzo Ball Soup

PREP TIME20 minutes

COOK TIME30 minutes

TOTAL TIME50 minutes

Ingredients

• Vegan Matzo Balls
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 celery stalks, diced
• One 32-ounce carton vegetable broth
• 6 medium potatoes, peeled and finely diced
• 6 to 8 medium carrots, sliced
• Handful of celery leaves
• 1 tablespoon all-purpose seasoning (like Frontier® or Mrs. Dash®)
• 1/4 cup chopped fresh dill, or to taste
• Salt and freshly ground pepper to taste

Instructions

1. I like to start the vegan matzo ballsbefore starting the soup, so head on over to that recipe first. You can also make them ahead of time.
2. Heat the oil in a large soup pot. Add the onion, celery, and sauté over medium heat until golden.
3. Add the broth, potato, carrots, celery leaves, seasoning blend, and 2 cups of water. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the vegetables are tender.
4. Stir in the dill, then season with salt and pepper. If time allows, let the soup stand for several hours off the heat to develop flavor. This can also be made a day in advance.
5. Just before serving, bring to a simmer. Adjust the consistency with more water if need be, and taste to adjust seasonings. Add warmed matzo balls to individual servings of soup.

Recipe originally from The Vegan Atlas

VEGAN CHALLAH WITH FRUIT AND NUTS

makes: 1 loaf

prep: 30 min

cooking: 35 min

INGREDIENTS

BASIC CHALLAH RECIPE

• 250 g / 2 cups bread flour
• 250 g / 2 cups all purpose flour
• 4 tsp instant dried yeast (prior activation is necessary with non-instant dried yeast*)
• 4 tbsp sugar (you can use maple syrup, but use less orange juice to compensate)
• 1 tsp salt
• 180 ml / ¾ cup orange juice or almond milk, lukewarm
• 180 ml / ¾ cup thick vegan yogurt (I used The Coconut Collective), at room temperature
• 2 tbsp olive oil (or any other vegetable oil) + a little extra for pan glazing
• 2 tbsp apricot jam, pressed through a sieve

ADD-ONS

• 75 g / 10 dried apricots
• 70 g / 1/3 cup sultanas
• 100 g / ½ cup almonds, chopped

1. Sift the flours into a large mixing bowl and mix in yeast, sugar and salt. If your yeast requires activation, add the activated yeast in the next step.
2. Pour in the lukewarm orange juice, vegan yogurt, olive oil and stir everything together with a large wooden spoon until roughly combined.
3. Knead it lightly for about 5 minutes on a lightly floured surface – don’t knead too much to keep the bread delicate! The dough will be on the wet side, if it’s too hard to handle, dust with a bit more flour, but don’t go nuts.
4. Form a dough ball and place it in a clean bowl covered with a kitchen towel. Place the bowl in a warm (but not too warm – avoid going too close to an open fire or a hot radiator) place until the dough has doubled in size (approx. 1-2 hrs)**.
5. Meanwhile, immerse sultanas and apricots in a little hot water for 5 minutes to rehydrate them. Drain and squeeze the excess moisture out of them using a sieve or a muslin cloth. Chop the apricots into fine dice.
6. Mix apricots, sultanas and almonds together.
7. Split the dough into three, four, five or six equal parts – it’s best to use kitchen scales here. The type of braid you make is up to you – I found this video really helpful. I went with a five braid loaf, but the instructions below are how to make the simplest of them all – a three strand braid.
8. Roll each part into a long rectangle using a rolling pin. Sprinkle the rectangle with a portion of fruit and nuts and then roll up into a tight strand with both hands, applying even pressure. Once all your stands are ready ensure they are all similar width and length.
9. Place all three strands on a lightly oiled baking tray alongside each other, leaving a bit of space around each strand.
10. First pinch the ends of the three strands together at one end, then start braiding by folding the right strand over the centre strand and then the left one over the centre strand. Repeat until you get to the other end. Pinch the ends together again. Fold both pinched ends underneath the bread gently.
11. Cover the bread and rest for another 60 minutes, until fully proofed – if you poke it with your fingertip, it should not spring back fully, but retain a little indent.
12. Pre-heat the oven to 190° C / 375° F while the bread is resting. Bake for 35-40 minutes, until nicely brown on top.
13. Glaze while hot, with apricot jam mixed in with 2 tbsp water.

Recipe originally from Lazy Cat Kitchen

• 2 cups cauliflower florets
• 1 1/2 matzoh crackers
• 6 ounces silken tofu
• 1 medium leek, both white and green parts chopped
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 3 tablespoons parsley, chopped
• 3 tablespoons dill, chopped
• Salt and pepper to taste
• 1/4 cup sliced almonds, toasted and chopped

1. Preheat oven to 350°F and grease an 8×8-inch baking pan.
2. Steam the cauliflower until very tender. Drain and transfer to a large mixing bowl. Mash coarsely with a fork or a potato masher.
3. Crumble 1 sheet of matzoh into a food processor and process to crumbs. Set them aside.
4. Blend the tofu until smooth.
5. Heat 1 tablespoon of oil in a pan, add the leeks, onions, and garlic and sauté till the leeks they are tender and the onions are translucent. This will take about 6-8 minutes.
6. Add the leek mixture to the cauliflower. Mix in the matzoh crumbs and the puréed tofu, along with 1 tablespoon each of parsley and dill. Season with salt and pepper.
7. Spread the cauliflower mixture evenly into the prepared baking dish.
8. Mix the remaining herbs with the chopped almonds. Mix well.
9. Crumble the remaining 1/2 matzoh into large crumbs and add the remaining 1 tablespoon of olive oil, mix well.
10. Sprinkle the almond-herbs mixture and the crumbled matzoh mixture evenly over the cauliflower mixture.
11. Bake for 30-35 minutes or until the top is browned and a knife inserted into the center comes out clean.
12. Remove the dish from the oven and let it stand for 10 minutes before serving.

Recipe from onegreenplanet.org

Servings – 8 (slices)

Ingredients

US Customary – Metric

• 3 large (~ 450 g each) sweet potatoes, peeled and thinly sliced (organic when possible)

RICOTTA FILLING

• 3-4 Tbsp extra virgin olive oil (plus more for sweet potato)
• ~1/2 tsp sea salt + black pepper (to taste)
• 2 medium lemons, juiced (2 lemons yield ~1/3 cup or 80 ml)
• 12 ounces extra-firm tofu (drained and pressed dry for 10 minutes)
• 3 Tbsp nutritional yeast
• 1/2 cup loosely packed fresh basil
• 1 Tbsp dried oregano
• 1/4 cup vegan parmesan cheese (plus more for serving)

PESTO SAUCE optional

• 1/2 cup olive oil
• 1 cup loosely packed basil, finely chopped
• 2 cloves garlic, finely minced (2 cloves yield ~1 Tbsp or 6 g)
• 1/4 cup vegan parmesan cheese
• 1 healthy pinch each salt + pepper
• Water (to thin)

Instructions

Preheat oven to 375 degrees F (190 C).

Add all tofu filling ingredients to a food processor or blender and pulse to combine, scraping down sides as needed. You are looking for a semi-pureed mixture with bits of basil still intact. Taste and adjust seasonings as needed.

Peel sweet potatoes and slice thinly with a very sharp knife or mandolin. They shouldn’t be paper thin, but semi-thick and bendable – about 1/8th inch.

In a 9×13-inch (or similar size) dish, begin laying down the sweet potatoes in a single layer, overlapping slightly.

Top with one-third of the tofu ricotta mixture and spread using a spoon or spatula. Top with another layer of sweet potatoes, slightly overlapping. Repeat until you have three total layers of tofu ricotta, and four layers of sweet potatoes. The top layer should be sweet potatoes.

Cover with foil and bake for 50 minutes.

Then remove foil, increase oven heat to 400 degrees F (204 C), and bake uncovered for another 5-10 minutes to slightly brown up the top layer.

While the lasagna is cooking, prepare pesto (optional), by adding olive oil, basil, and garlic to a blender or food processor. Mix on on medium-low speed to combine. Then add vegan parmesan cheese, a pinch each salt and pepper and pulse to combine again.

Add water to thin until a pourable pesto sauce is achieved, mixing on high until only small bits of basil and garlic remain. Taste and adjust seasonings as needed. I added a bit more vegan parmesan cheese and basil.

Let lasagna cool slightly before serving. Top entire lasagna with desired amount of pesto, or reserve for individual servings.

Best when fresh, though leftovers keep covered in the refrigerator up to 3 days. Freeze for longer-term storage.

Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.

Recipe originally from Minimalist Baker

Jelly-filled donuts with orange zest and powdered sugar. An egg- and dairy-free version of a Hanukkah treat.

Ingredients

• 1 packet active dry yeast (about 2 1/4 teaspoons)
• ½ cup unsweetened plain soy or almond milk, lukewarm
• ¼ cup water, lukewarm
• 2 ½ cups flour (more as needed)
• ¼ cup + 1 tablespoon sugar
• zest of 1 orange
• 1 tablespoon brandy, optional
• 1 teaspoon salt
• ½ teaspoon vanilla extract
• 4 tablespoons vegan butter, softened at room temp
• vegetable oil, for frying
• powdered sugar, for dusting

Instructions

1. Sprinkle yeast over lukewarm water and milk and allow to proof for 5-10 minutes, until foamy.
2. Add sugar and 1 cup flour and combine. Add remaining ingredients and combine with the paddle attachment in a stand mixer. (If mixing by hand, stir until dough comes together in a shaggy ball.) Dough should be slightly tacky to the touch but not too sticky.
3. Switch to the dough hook attachment and knead for 5-8 minutes, or knead by hand for 5-10 minutes, until dough is smooth and elastic.
4. Transfer to a lightly oiled bowl, cover with a damp clean kitchen rag, and allow to rise in a warm place until just about doubled in size, about an hour.
5. Punch down dough and turn out onto a lightly floured surface. You can divide the dough into roughly 15 portions and roll into balls, OR you can roll the dough out to 1” thickness and use a biscuit cutter to portion them out.
6. Transfer shaped donuts to a lightly flour surface and allow to rise for an additional 30-40 minutes until doubled in size.
7. Heat 1” oil in a heavy-bottomed skillet to 360-370°F and fry donuts for 2-3 minutes per side, until golden brown. Transfer to a paper towel lined plate to blot excess oil.
8. Allow donuts to cool slightly while filling pastry bag with jam. Poke a hole in the side or top of your donut, then pipe about a tablespoon of jam into each donut. Dust lightly with powdered sugar and serve.

Recipe Originally from Sarah’s Vegan Kitchen

• 1 tablespoon dry active yeast
• 3 tablespoons sugar
• 4 tablespoons plus 3/4 cup warm water
• 2 1/2 cups plus 2 tablespoons flour
• Zest from 1 orange
• 1/2 teaspoon kosher salt
• 2 cups canola oil
• 1 cup honey
• 1/2 cup ground pistachios

1. Dissolve the yeast and sugar in a medium-sized bowl with the 4 tablespoons of warm water. Let the yeast starter stand for approximately 15 minutes until it is frothy and blooming so the yeast starter doubles in size.
2. Sift the flour into a large mixing bowl, then add the orange zest and salt. Make a small well in the middle of the flour and pour the yeast starter into the well. Incorporate the yeast mixture by making a swirling motion with your fingers in the middle of the well, while slowly streaming in the remaining ¾ cup of warm water. Knead the mixture inside of the bowl with palm of your hands for approximately 15 minutes until the dough is very smooth. Cover with a clean towel and set aside in a warm place to rise until it’s roughly double in size, approximately 1 hour.
3. When the dough has almost finished rising, fill a large pot with the canola oil and heat until it reaches 350ºF on a thermometer. With wet hands, lightly punch down the dough to deflate. Pull off a piece of donut batter that is approximately the size of a small egg. Use your thumb to make a hole in the center of the piece of batter. Open the hole with your fingers to form a donut that is approximately 4 inches in diameter. Drop the donut away from you into the pot. Be careful not to crowd the pot (three donuts at a time is about right). Fry the donuts for 2 minutes on one side, then flip and finish cooking on the other side for 1 ½ minutes.
4. Remove the donuts to a cooling rack lined with paper towels to drain. Cool for approximately 4 minutes and then drizzle each donut with honey, sprinkle with pistachios. Serve immediately, preferably with hot mint tea.

Recipe from Michael Solomonov on food52.com

For the syrup:

• 2 to 3 lemons
• 1/2 cup water
• 1 cup sugar

1. Using a five-hole zester, remove the zest from 1 of the lemons in long strands. Halve and squeeze enough lemons to yield 1/3 cup juice.
2. In a small pot, stir together the lemon juice and zest, water, and sugar over medium heat. Bring to a boil and cook, stirring frequently, until the sugar is completely dissolved and clear, about 1 minute. Pour into a pie pan and let cool.
3. The syrup can be made 1 day ahead, covered, and refrigerated.

For the dough and for frying:

• 1 1/8teaspoons (1/2 package) active dry yeast
• 1 1/4 cups warm water (100° F to 110° F), divided
• 1 cup all-purpose flour
• 3/4 cup cornstarch
• Scant 1/2 teaspoon salt
• 2 quarts mild oil with medium-high smoke point, such as grapeseed, sunflower, or avocado, for deep-frying

1. In a small bowl, stir together the yeast and 1/4 cup of the warm water and let stand in a warm place until the mixture bubbles, about 10 minutes.
2. In a medium bowl, using a fork, stir together the flour, cornstarch, and salt. Stir in 1/2 cup of the warm water and the yeast mixture. Then slowly stir in enough of the remaining 1/2 cup warm water until the dough is lump-free and the consistency of thick pancake batter. You should have 1 1/2 to 2 cups batter.
3. Cover the bowl with plastic wrap and refrigerate until doubled in bulk, at least 6 hours and up to 24 hours. The dough will be loose and spongy and have a yeasty aroma.
4. To make the fritters: Scrape the dough into a 1-gallon resealable plastic bag or large pastry bag fitted with a 1/4-inch plain pastry tip and set the bag in a bowl for support. Let the dough stand for about 30 minutes before frying. Line a large plate with paper towels. Place the prepared plate, tongs, a small spider or slotted spoon, the syrup, and a tray to hold the finished fitters near the stove.
5. Pour the oil to a depth of 3 1/2 inches into a 4- or 5-quart pot, wok, or electric fryer and heat to 375° F. If using a plastic bag for the dough, snip 1/4 inch off one of the bottom corners, cutting on the diagonal, to create a piping tip. Roll the top of the pastry bag closed to move the batter toward the opening. Don’t worry about air pockets.
6. Pipe a bit of the batter into the hot oil. The oil should bubble around the batter immediately. If it does not, continue heating the oil and try again.
7. Pipe the dough into the hot oil, creating 3- to 4-inch coils or squiggles, letting gravity help push the batter out. Be careful not to crowd the pan. Fry the dough, turning over at the halfway point, until bubbled, golden, and crisp, 4 to 5 minutes total.
8. Use a spider or slotted spoon to fish the fritters out of the oil, drain them briefly on the towel-lined plate, and then drop them into the syrup for a moment or two, turning them to coat evenly. Lift them out of the syrup and transfer them to the tray in a single layer to cool.
9. Repeat with the remaining batter, skimming any loose bits of dough from the hot oil between batches to prevent burning. Scrape any batter that escaped into the bowl back into the pastry bag to make more pastries.
10. The cooled pastries can be piled on a platter. Pour any remaining syrup over the top.
11. The fritters taste best served the same day they are made, although they will hold their crispness overnight. Store loosely covered at room temperature.

Recipe from food52.com

Nonstick vegetable oil spray
⅔ cup sugar
½ cup fresh lemon juice
4 teaspoons finely grated lemon peel
2 x 8-ounce packages cream cheese, room temperature
1 cup whole-milk ricotta cheese
2 extra-large eggs
⅔ cup purchased lemon curd

Preheat oven to 425°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray. Using electric mixer, beat sugar, lemon juice, and lemon peel in large bowl until sugar dissolves, about 1 minute.

Add cream cheese and ricotta cheese; beat until smooth, about 1 minute (some small curds from ricotta may remain). Add eggs; beat until well blended.

Divide batter among prepared ramekins. Place ramekins on rimmed baking sheet. Bake until puffed, just set in center, and pale golden on top, about 18 minutes. Chill until cold, about 2 hours.

DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

Spread lemon curd over chilled cheesecakes and serve

2 cups shelled English peas
½ cup heavy cream
Olive oil
2 cups vegetable stock or water
1 Shallot, peeled and chopped finely
1 cup Arborio rice
½ cup white wine
½ cup heavy cream for the risotto
¼ cup chopped flat leaf parsley
1 teaspoon chopped thyme
1 teaspoon chopped mint

Bring a medium saucepan of water to a boil. Cook the English peas until they are cooked through (about 8 minutes). Place the cooked peas in a bowl of ice water to stop the cooking process and keep the peas green.

Drain the peas and place in a medium mixing bowl. Puree the peas in an immersion blender with the heavy cream. Add salt and pepper to taste.

Place a medium saucepan over medium-high heat and bring the vegetable stock to a simmer.

Place a medium sauté pan over medium heat. Lightly coat the bottom of the pan with olive oil. Add the shallot and sweat for several minutes until the shallot is very soft but not browned. Add the Arborio rice and stir until each grain of rice is coated with the olive oil. Add the white wine.

Increase the heat and allow the wine to simmer for several minutes. Add the hot stock or water into the rice by ladle-fuls. Stir with each addition of stock before adding another. Continue until the liquid is completely added to the rice and the rice is soft and creamy but remains al dente.

Stir in the remaining heavy cream. Remove from the heat and stir in the pea puree. Adjust seasoning and sprinkle with herbs and Parmesan cheese, if desired.

For the Marinade
3 cloves garlic
1 jalapeño, seeded and chopped
¼ cup fresh ginger, roughly chopped
2 teaspoons peanut oil or veg oil
2 large mangoes, roughly chopped (note: you will need one more mango when cooking the tofu, see below)
¼ cup pure maple syrup
1 cup white cooking wine (or vegetable broth)
fresh black pepper to taste
dash of salt
¼ teaspoon allspice
2 tablespoon rice vinegar (use apple cider vinegar or red wine vinegar if you don’t have rice)
juice of two limes
1 cup orange juice

For the Tofu
2 blocks tofu extra firm tofu, drained and pressed
1 mango, sliced in long thin slices
1 red pepper, seeded and cut in long thin slices

Make the marinade: In a medium saucepan, heat the oil, add garlic, ginger, and jalepeno, saute on medium heat 7 minutes, being careful not to burn the garlic. Add 2 chopped mangoes and saute 5 minutes

Add pure maple syrup and wine, cover and simmer 35 minutes; Uncover and simmer 5 more minutes.

Add orange juice, vinegar, lime, black pepper, allspice, and salt; Add mixture to blender, puree until smooth.

Prepare the tofu. Cut tofu blocks into 8 slabs each. Place tofu in marinade in a sealable plastic bag or Tupperware. Marinate in the fridge for an hour and up to overnight.

Preheat oven to 375°F – Reserve about half of the marinade. Lay marinated tofu in a single layer in baking pan. Cook for 20 minutes. Flip tofu over and add more marinade. Dredge peppers and sliced mangos in marinade and add them to pan. Cook another 15 minutes.

Heat up remaining marinade in a saucepan and put in a bowl on the table so guests can pour it over the tofu. Serve over jasmine rice, with a steamed vegetable, such as asparagus or broccoli.

2 cups of strawberries cut in half, stemmed
4 ounces of goat cheese
⅓ cup of bread crumbs (use Panko, if available)
2 T. fresh flat leaf parsley-chopped finely
1 T. fresh thyme-chopped finely
Flour for dipping the cheese
1 egg – beaten
4 cups baby greens such as Mesclun variety
1 red onion, sliced very thinly
¼ cup sliced almonds (optional)
Salt and pepper

Cut the goat cheese into coin shapes (about 1 ounce each coin). Place the coins in the freezer for about 30 minutes until firm and easy to handle.

Mix the herbs and the breadcrumbs together on a small plate. Salt and pepper as needed. Place the flour on a small plate.

Place a medium saute pan over medium heat. Lightly coat the bottom of the pan with olive oil.

Dredge a cheese coin in the flour. Then dip it into the beaten egg. And finally, dip the cheese into the bread crumbs. Place the cheese in the sauté pan and brown it on each side (about 3 minutes per side). Remove the cheese to a paper towel-lined plate. Continue with remaining cheese.

Place the strawberries on a parchment lined baking sheet. Brush the strawberries with honey and sprinkle with freshly ground pepper. Roast the strawberries for about 10 minutes until they are lightly caramelized and very fragrant.

Toss the greens with Extra Virgin olive oil and salt and pepper as needed.

Mound the greens on four plates or a serving platter. Place the strawberries and red onion on the greens. Place the cheese croutons on top of the salad and drizzle with honey lavender vinaigrette.