Posts tagged ‘Breakfast’

May 7, 2013

Healthy Authentic Vegetarian Palestinian/Israeli Breakfast: Shakshuka

by ashleyjmorgan

Healthy Authentic Vegetarian Palestinian/Israeli Breakfast: ShakshukaOriginally a Tunisian dish, Shakshuka is now served throughout the middle east and most popularly in Israel. There are many Israeli and Palestinian restaurants that serve Shakshuka, a rich egg and tomato dish which is traditionally a breakfast food (although I eat it just about any time of the day!).

The ingredients are surprisingly simple and despite its popularity through the middle east, it rarely strays from this simple recipe of eggs, tomatoes, peppers, onions, garlic, cumin, turmeric, paprika, salt and pepper. In order to make it as authentic as possible, you will need a nice cast iron pan to cook and serve it.

The way I like to make Shakshuka is actually quite a bit healthier, as I cut down on the oil by a lot. You can also cut calories and cholesterol by using only egg whites or taking half of the yolks out. Being that I don’t eat it very often, I usually keep a whole egg and just lower the olive oil. It still tastes delicious. I also love that it is traditionally vegetarian, so there are no substitutions necessary to experience the authentic meal. In order to make this vegan, all you would need to do is omit the eggs and substitute a tofu scramble.

Healthy Authentic Vegetarian Palestinian/Israeli Breakfast: Shakshuka

Serves 4

Cast Iron Pan

2 tablespoons olive oil

1 cup chopped onion

2 cloves garlic, peeled and minced

1 cup chopped sweet peppers

2 cups chopped fresh tomatoes

1 tablespoon tomato paste

1 teaspoon smoked paprika

1 teaspoon turmeric

1 teaspoon whole cumin

Pinch of salt, pepper and cayenne pepper, to taste

4 eggs

Heat olive oil in cast iron pan over medium heat. Once the oil has coated the bottom of the pan, add the onions and garlic. Allow to sauté until translucent and starting to caramelize. Add the sweet peppers and mix until they begin to soften. Add the tomatoes and sauté for another few minutes until they begin to break up. Add the tomato paste and spices, stir to incorporate. Allow to simmer for 5-6 minutes, stirring gently. Once the mixture is fragrant, gently drop the eggs onto the top of the mixture to poach in the juices. Remove from heat and serve in the cast iron pan.

This can be served as is, or more traditionally with white flat bread. Enjoy!

September 30, 2011

Vegan Friday: Whole Wheat Guava Pop Tarts

by jmichael614

By Jessica Michael

Who didn’t wake up some mornings as a child and run to the cabinet to see if there were any pop tarts left in the box? Unfortunately those pop tarts were laced with ingredients we couldn’t even pronounce and had so much sugar it hyped us up and then drugged us for the rest of the day.  Fortunately, the web is filled with great recipes and I was able to find a healthier, veganized version.

In order to “Miami” these Pop Tarts, I used Guava jam to fill them.  The recipe for these amazing tarts came from:
http://dairyfreecooking.about.com/od/breakfastbrunch/r/Homemade_Vegan_Pop_Tarts_Recipe.htm though I did tweak it to include almond milk instead of soy and whole wheat vs. regular flour.  I also used Guava Jam instead of strawberry.  It was incredibly easy and so fun to make.

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The first step is to make the dough which is only four ingredients (see the link for the recipe).  I was only able to make 3 full pop tarts out of it so if you want more, I would double it.

 


Roll out your dough and cut your squares evenly (so they match together).
First lay out your bottoms and add about a tablespoon and a half of jam to each one and spread it out.

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Next, put the tops on and seal them by pressing your fork on the sides.  I have heard of some people dipping their fork in warm water first before making the seal to make it close better.

Stick it in the oven and bake for about 10 minutes.  Take it out and let them cool.  In the meantime, make the frosting.  I added a teaspoon of Guava jam to make it tastier but it is just as pretty to have the plain white frosting as well.

Once they are cool, add your frosting and sprinkles (right away so they stick).  These are so easy and you can make so many ways:

 

Guava, strawberry, apple pie, chocolate, blueberry, banana, pumpkin (wow that would be amazing), pineapple, etc. etc.

So happy I found this recipe!

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