Every summer, there was a family on our street that ran their sprinkler for hours. Not for the grass. The lawn had usually given up by July anyway. The sprinkler became the neighborhood clock.

The moment the water started spraying, children appeared from nowhere. Bicycles clattered onto driveways. Flip-flops slapped against the pavement. Popsicles dripped down wrists faster than anyone could eat them. Leo and Lin would run outside before I even had time to finish tying Lin's hair, already asking if their friends were coming.

F stayed near the grill, the same way he always does, checking the propane and moving chairs into the shade. I would stay in the kitchen with the windows open, preparing whatever would greet everyone after hours of running through the water.

Summer felt generous like that. 

One neighbor often came back from the park carrying sliced watermelon. Another family would send over grilled corn wrapped in napkins. Nobody kept score. Plates moved back and forth across fences without much thought. Somewhere along the way, I started sending over these whole grilled mackerel packets. People loved them.

Maybe it was because mackerel belongs outdoors. Maybe because opening the foil releases that first rush of steam scented with rosemary and lemon. Or maybe because meals eaten after hours of sunshine always seem to disappear faster.

This foil-grilled mackerel with garlic, rosemary, and thyme reminds me of those afternoons. You marinate the fish, seal everything inside, and let the grill do its work while everyone else is busy chasing water, shade, or one last game before dinner.

Growing up around Russian and Ukrainian cooking, whole fish never felt unusual. Fish appeared on holiday tables and Friday evenings, sometimes baked, sometimes pickled, sometimes served cold with potatoes and herbs. Later, I noticed how whole fish carried a similar sense of gathering around the table. Fresh herbs, citrus, and simple preparations allowed the fish itself to remain the center of attention.

It shaped recipes like my Nordic fire-grilled salmon, which we often make when friends come over during long summer evenings. It led to the whole fish with pomegranate molasses that brings Middle Eastern flavors to the table with sweet and tangy notes. On quieter nights, I return to classic white fish in white wine sauce, the kind of dinner that feels gentle after a busy day.

This foil-grilled mackerel belongs to the hottest part of summer. The fish marinates while children play. It cooks gently inside its foil packet while conversations drift across fences. By the time everyone settles around the table, the flesh has become tender and fragrant with garlic, rosemary, thyme, and lemon.

For me, that is what summer food should do. It should allow you to spend more time with people and less time managing dinner.

Ingredients

Whole mackerel is what makes this recipe work. I always look for fish with clear eyes and firm flesh because the natural oils in mackerel keep it moist over the grill. Growing up around Mediterranean and Israeli cooking taught me that oily fish are among the easiest whole fish to cook outdoors because they stay tender even over strong heat. Sardines or whole trout can step in if mackerel isn't available, though they have a lighter flavor and cook a bit faster.

Garlic gives the fish its direction. As it cooks inside the foil packet, it softens and mingles with the juices from the fish and lemon. I learned early on that minced garlic works better here than large slices because it slips into the cuts made along the sides and seasons the flesh more evenly. Shallots can work in its place, though the flavor will be softer.

Fresh rosemary and thyme are the herbs I come back to every summer. Their fragrance reminds me of grilled fish served along the Mediterranean coast, where simple herbs often do most of the work. I tuck extra sprigs inside the cavity because they perfume the fish as it cooks. Oregano or parsley can replace them, though rosemary brings a deeper aroma that pairs especially well with mackerel.

See the recipe card for the full list and exact quantities.

How to Make Whole Grilled Mackerel with Garlic, Rosemary, and Thyme

Whole grilled mackerel is one of those recipes that rewards paying attention to small details. The foil packet does much of the work, though there are a few visual cues that make the difference between fish that stays succulent and fish that cooks too far. Here's what to look for along the way:

Mix the Herb Marinade

• The marinade should smell bright and fragrant, with the rosemary standing out first.
• Because mackerel has rich flesh, it can handle plenty of herbs without becoming overwhelmed. Don't worry if bits of garlic and herbs float rather than fully combining. The oil will carry them where they need to go.

Prepare and Score the Fish

• Drying matters more than many people think. Excess moisture prevents the marinade from clinging to the fish.
  • The cuts should be shallow, enough to expose the flesh without cutting all the way through. I learned after several summers of grilling whole fish that deeper cuts can cause the fish to break apart when serving.
• The skin should still feel firm and intact.

Season Inside and Out

• As the fish rests, the herbs begin scenting the flesh from the inside. You want everything lightly coated rather than swimming in marinade. Too much liquid can dilute the natural flavor of the fish.
• During the marinating time, the skin will take on a glossy appearance and the garlic aroma will become more pronounced.

Bring the Fish Closer to Room Temperature

• Heat the grill to medium-high heat and remove the fish from the refrigerator shortly before cooking.
• Cold fish placed directly on a hot grill often cooks unevenly. Allowing it to lose some of its chill helps the flesh cook more consistently from edge to center.
• Meanwhile, the grill should feel properly heated. A grill that is too cool creates excess steam and prevents the fish from developing its full flavor.

Build the Foil Packets

• Place each fish on a sheet of heavy-duty foil and drizzle any remaining marinade over the top. Fold and seal the foil securely, leaving a little room around the fish.
• That empty space inside the packet is important. The fish needs room for steam to circulate. The packet should resemble a loose envelope rather than something tightly wrapped.
• If the foil presses directly against the fish everywhere, the flesh may cook unevenly.

Grill Until the Packets Puff Slightly

• Place the packets on the grill and close the lid.
• After some time, you may notice the packets puffing slightly. That is a good sign. Inside, the lemon releases moisture, the herbs perfume the fish, and the natural oils from the mackerel mingle with the marinade.
• Turn the packets carefully halfway through cooking. Heavy-duty foil helps prevent tearing, though I still use tongs and support the bottom with a spatula when flipping.
• Because mackerel is naturally rich, it cooks quickly. I usually begin checking a little early during the second side rather than waiting until the last minute.

Check for Doneness Carefully

• The flesh should look opaque instead of translucent and should separate easily when nudged with a fork. If it still appears glossy and slightly raw near the backbone, close the packet again and continue cooking for several more minutes.

• Try not to rely only on time. Size varies from fish to fish, and mackerel can go from perfectly cooked to dry faster than many white fish.

Crisp the Skin, if Desired

• If you enjoy crisp skin, carefully open the packets near the end of cooking and transfer the fish directly onto the grill grates.
• Two or three minutes are usually enough. Watch closely during this step because the skin darkens quickly thanks to the natural oils in the fish.
• You are looking for lightly blistered skin rather than heavily charred patches.

Let the Fish Rest Before Serving

• As the fish sits, the juices settle back into the flesh. Rushing this stage can cause those juices to run onto the plate instead of staying inside the fish.
• When you finally open the packets, you'll find a fragrant mixture of lemon, herbs, and fish juices pooled at the bottom. I always spoon that liquid over the top before serving. It carries some of my favorite flavors in the entire dish and reminds me why foil-grilled fish has become one of our summer traditions.

Storage

Store leftover whole grilled mackerel in an airtight container in the refrigerator for up to 2 days. I like to keep some of the cooking juices with the fish, as they help prevent it from drying out. When ready to eat, reheat gently in a low oven or enjoy it cold, flaked into salads or grain bowls. High heat tends to dry the flesh, so avoid prolonged microwaving.

For longer storage, remove the meat from the bones and freeze it in a freezer-safe container for up to 2 months. Keeping the fish boneless before freezing makes it much easier to use later. Thaw overnight in the refrigerator before reheating gently. The texture will be a bit softer after freezing, though the garlic, herbs, and lemon still come through nicely.

FAQs

Recipe

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Whole Grilled Mackerel

Whole grilled mackerel with lemon and herbs cooks in foil for a tender, easy summer dinner.

Course Fish, Main Course

Cuisine Mediterranean

Keyword Whole Grilled Mackerel

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Marinate Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 2 servings

Calories 216kcal

Author Ksenia Prints

Equipment

• Grill
• Medium bowl
• whisk or fork
• Sharp Knife
• Cutting Board
• paper towels
• Heavy-duty aluminum foil
• tongs
• Spatula
• Fork

Ingredients

For the Herb Marinade

• 3 tablespoons extra virgin olive oil
• 4 garlic cloves minced
• 1 tablespoon fresh rosemary finely chopped
• 1 tablespoon fresh thyme leaves
• Juice of 1 lemon
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the Fish

• 2 whole mackerel about 1 pound each, cleaned and gutted
• 1 lemon sliced into rounds
• 4 fresh rosemary sprigs
• 4 fresh thyme sprigs

Instructions

Prepare the Herb Marinade

• Whisk together the olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper. The mixture should smell bright and fragrant, with bits of herbs suspended throughout the oil.

Prepare the Fish

• Rinse the whole mackerel and pat them very dry with paper towels. Using a sharp knife, make three shallow diagonal cuts on each side of the fish. These slashes help the marinade season the flesh more evenly.

Season and Marinate

• Rub the herb mixture inside the cavities, into the cuts, and all over the skin. Tuck lemon slices along with rosemary and thyme sprigs inside each fish. Refrigerate for 30 minutes to allow the flavors to settle into the flesh.

Heat the Grill

• Preheat the grill to medium-high heat, around 400°F. Remove the fish from the refrigerator about 10 minutes before cooking so they lose some of their chill.

Build the Foil Packets

• Place each fish in the center of a sheet of heavy-duty foil. Spoon any remaining marinade over the top. Fold and seal the packets tightly around the edges, leaving some room inside so steam can circulate while cooking.

Grill the Fish

• Place the packets on the grill and close the lid. Cook for 15 minutes, then carefully turn the packets and continue cooking for another 12 to 15 minutes. The packets may puff slightly as steam builds inside.

Check for Doneness

• Open one packet carefully, directing the steam away from yourself. The flesh should appear opaque and separate easily with a fork. If it still looks shiny near the backbone, reseal the packet and cook a few minutes longer.

Rest and Serve

• Allow the packets to rest for 3 to 5 minutes before opening completely. Transfer the fish to plates and spoon the fragrant juices from the bottom of the foil over the top before serving.

Nutrition

Calories: 216kcal | Carbohydrates: 8g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 1166mg | Potassium: 134mg | Fiber: 2g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 36mg | Calcium: 45mg | Iron: 1mg

The post Mediterranean Whole Grilled Mackerel With Lemon and Garlic appeared first on At the Immigrant's Table.

To those who are leery of vegan quiche - have no fear. If the stretch between this colourful vegan quiche and your traditional idea of the egg, cheese and cream-laden French concoction you've come to think of as quiche is just too great, throw aside the labels.

My Story of Feasting Like a King on Quiche!

The moment that the door closed sent a ripple of joy through my body. Feelings of relief, excitement and freedom all began to course through my mind, telling my feet to move faster, my hands to fidget harder. This was finally it: the long-awaited moment that my parents went on vacation and left me home alone. And like every self-respecting teenager, I immediately proceeded to go and do one thing: make quiche (though it was not vegan quiche at the time).

That day, I prepared an entire feast, where the start of the show was this quiche. Eggplant and tomato stacks and baked brie dip. Accompanied by light white bean salads and cranberry cheesecake, this was the Shavuot feast that I have been dreaming of that whole year. I invited all my friends, my boyfriend stayed over, and though of course wine was had, the overall sense of debauchery was certainly not what you would expect from a teeanger left to their own devices for a weekend.

But how could you act rotten when there's quiche on the table?

How to Make the Perfect Quiche Crust 

I have made more pie and quiche crusts than I could possibly count - so I know how to pull the perfect golden and flaky crust out of the oven. It needs to be sturdy yet tender and crisp at the edges. 

This is where the vegan sweet potato crust comes in. It combines the sweetness of grated sweet potatoes with the richness of vegan butter (or a fruity olive oil), forming a golden shell that's naturally gluten-free and 100% plant-based. 

For more inspiration on vegan and gluten-free quiche crusts that don't fall apart, check out my gluten-free brie and pear quiche with an almond flour crust and this vegan gluten-free pie crust for expert insights on blind baking. 

Directions to Make Vegan Quiche Recipe

Make the Vegan Sweet Potato Crust

Preheat your oven and prepare the crust by mixing grated, squeezed-dry sweet potatoes with a bit of oil, salt, and pepper. Press the mixture into a greased pie dish, forming an even layer along the bottom and up the sides.

Bake until the crust begins to brown and firm up. Set aside when done, but keep the oven on.

Prepare the Roasted Pepper and Tofu Filling

While the crust bakes, place whole cherry tomatoes and bell peppers on a baking sheet. Drizzle with oil, season with salt and pepper, and roast until the tomatoes are burst and the peppers are blackened. Once roasted, steam the peppers in a covered bowl or bag to loosen their skins, then peel and slice into strips.

In a food processor, blend tofu with nutritional yeast, hummus, garlic, spices, and seasoning until smooth. In a mixing bowl, combine the roasted tomatoes and peppers with the tofu mixture, tossing gently to coat everything evenly.

Assemble, Bake and Enjoy

Spoon the filling into the pre-baked crust and spread it out smoothly. Return the dish to the oven and bake until the top is golden and set. If needed, cover the crust edges with foil to prevent over-browning.

Let the quiche cool slightly before slicing. Serve warm or at room temperature for the best texture and flavor.

Storage and Reheating Instructions 

Once cooled, cover the quiche tightly or transfer slices to an airtight container. Keep in the fridge for up to 4 days.

Warm in a 350°F (175°C) oven until heated through-about 10 minutes for slices, slightly longer for a full quiche. Cover the crust edges with foil if needed to prevent over-browning.

Recipe

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Roasted Pepper Vegan Quiche with Sweet Potato Crust 

The secret to this vegan quiche is the perfect vegan sweet potato crust, and the cheesy, earthy tofu filling with juicy cherry tomatoes and roasted peppers.

Course Main

Cuisine Israeli

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 177kcal

Author Ksenia Prints

Ingredients

CRUST

• 2 medium sweet potatoes 3 cups grated
• 2 tablespoon melted vegan butter or sub olive oil with varied results
• ¼ teaspoon sea salt and pepper

FILLING

• 1 pint cherry tomatoes
• 2 bell peppers - red yellow and orange all work here
• 2 tablespoon olive oil
• 1 firm tofu
• 2 tablespoon nutritional yeast
• 3 tablespoon hummus
• 3 large garlic cloves minced
• 1 teaspoon cumin
• ¾ teaspoon fine grain sea salt
• Black pepper to taste
• Red pepper flakes optional

Instructions

• Grate sweet potatoes and squeeze until dry. In a large bowl, mix sweet potatoes with 2 TBs oil, salt and pepper. Oil a pie dish, and arrange sweet potatoes in the shape of a pie crust.
• Arrange whole peppers and cherry potatoes on a baking sheet. Drizzle with oil and roast on high heat (450F) until the skin on the sweet potatoes begins to scorch in places, approximately 25 mins.
• While crust is baking, coat a baking sheet with aluminum foil. Arrange tomatoes and whole bell peppers, drizzle with 2 tablespoon olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the 450 degree oven with the crust. Continue baking after crust is done, turning bell peppers over to ensure all sides darken evenly. The crust is ready when the tomatoes have burst in parts and the bell peppers have blackened fairly evenly - about 30 minutes in total. Place bell peppers into a ziploc bag, seal and allow to sweat for about 10-15 minutes. Peel peppers and cut them into strips. (these two stages can be done in advance).
• To prepare quiche filling, add drained tofu to a food processor with nutritional yeast, hummus, garlic cloves, cumin, sea salt and pepper and optional red pepper flakes. Process until smooth.
• Add roasted peppers and tomatoes to a mixing bowl and top with the tofu mixture. Toss to coat. Fill quiche crust with mixture, spreading it into an even layer and smoothing the top.
• Bake quiche at 375 degrees for a total of 30-40 minutes, until top appears golden brown and firm. If the crust browns too quickly, loosely cover the edges with foil.
• Let cool briefly before serving. To reheat, place in a 350F-degree oven for 5-10 minutes, taking care not to burn the edges.

Nutrition

Calories: 177kcal | Carbohydrates: 18g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 302mg | Potassium: 437mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9375IU | Vitamin C: 53mg | Calcium: 92mg | Iron: 2mg

The post Roasted Pepper Vegan Quiche with Sweet Potato Crust  appeared first on At the Immigrant's Table.

Moving to a new country meant learning hundreds of small things that nobody puts in official guides. You learn which grocery stores carry the bread you miss from home. How the children dress for snow. You learn that every community has its own way of welcoming people, often without saying very much.

Before I knew much about Canadian traditions, I spent many afternoons sitting on cold benches during youth sports games, school events, and community fundraisers. There were coffee urns, raffle tickets, paper napkins, and trays of homemade baking passed between strangers who somehow felt familiar. Someone always brought snacks. Long before I knew their name, I noticed Nanaimo bars.

Three layers, neatly cut into squares, sitting beside butter tarts and banana bread. I remember wondering what that pale filling was and why everyone seemed to reach for these bars first. Years later, after building a life here, raising children, and finding my place between cultures, I still think about those early gatherings whenever I make gluten free Nanaimo bars.

I spent years making different layered desserts and adjusting recipes so everyone around our table could enjoy them. That same process led to recipes like my gluten-free Queen Elizabeth cake, which reminds me of old-fashioned Canadian baking with dates and coconut. On brighter spring days, I often make lemon cheesecake bars with lemon curd, especially when Lin asks for something she calls sunshine cake. Around Passover, I turn to my chocolate hazelnut bars, whose rich chocolate layer always disappears quickly.

Those recipes taught me something valuable when developing these gluten-free Nanaimo bars. Texture matters as much as flavor. The base should hold together without becoming dense. The middle layer should stay creamy without feeling heavy. The chocolate top should break softly beneath the knife rather than shatter.

Last winter, Lin stood on his stool beside me while I prepared a batch for friends. At three years old, patience is still a work in progress. She kept peeking into the refrigerator every fifteen minutes, asking if the bars were ready yet. Leo, who is five, has learned that some desserts reward waiting.

F cut the first square while tea steamed nearby, and for a moment I thought again about those early Canadian community gatherings. About paper plates and hockey arenas. About learning a country through ordinary afternoons. There are recipes tied to holidays and milestones.

And then there are recipes like gluten-free Nanaimo bars, which remind me that belonging often grows quietly, one gathering at a time.

Ingredients

The base of these gluten free Nanaimo bars begins with gluten free graham cracker crumbs. After trying several combinations over the years, I still come back to graham crumbs because they create that familiar texture I remember seeing at Canadian community gatherings. They hold together well without becoming heavy. If graham crackers are difficult to find, gluten-free digestive biscuits work nicely too.

Unsweetened shredded coconut gives the bottom layer its characteristic chew. It is one of the ingredients that makes a Nanaimo bar It gives the base the chewy texture I associate with this Canadian classic. I have tried reducing the amount before, though the bars lost some of the texture I grew up associating with this Canadian classic. Sweetened coconut can be used, though it makes the bars noticeably sweeter.

The custard powder is what gives the middle layer its pale color and gentle vanilla note. Bird's custard powder is the traditional choice and one I always keep in the pantry around the holidays. It creates the flavor people recognize immediately. Vanilla pudding mix can work in a pinch, though the filling tastes slightly different from the classic Canadian version.

Semi-sweet chocolate forms the top layer and balances the sweetness underneath. I prefer semi-sweet chocolate because it creates a smoother finish and keeps the bars from becoming overly rich. Dark chocolate works well if you prefer a deeper chocolate flavor.

A quick note on the egg. It stays raw in this recipe, so grab a pasteurized egg if that's a concern in your house.

See the recipe card for the full list and exact quantities.

How to Make Gluten-Free Nanaimo Bars

These gluten-free Nanaimo bars come together in layers, and each one has its own texture to watch for. The base should feel sturdy without becoming hard, the center should stay creamy and spread easily, and the chocolate top should set firmly while remaining easy to slice. Here's how I make them:

Combine the Dry Ingredients

• You want the mixture to look evenly distributed, with no pockets of coconut or nuts gathered in one area.
• Finely chopped nuts work best here. The mixture should look loose and sandy before the wet ingredients are added.

Add the Wet Ingredients

• At first, the mixture may seem crumbly, but keep stirring until everything is coated.
• You're looking for a texture similar to damp sand. When squeezed in your hand, it should hold together without feeling greasy. If dry crumbs remain at the bottom of the bowl, continue mixing until they disappear.

Add the Wet Ingredients (Cooked Egg Method)

• In a small saucepan, melt the butter over low heat.
• Whisk in the beaten egg and cook gently, stirring constantly, for 2 to 3 minutes, until the mixture thickens slightly like a light custard.
• Remove from heat right away so the egg doesn't scramble.
• Pour the warm mixture into the dry ingredients and mix thoroughly.

Press the Base Into the Pan

• I like using the bottom of a measuring cup or a spatula because it creates smooth corners and a compact base.
• Take your time with this step. If the base isn't packed tightly enough, the bars can crumble later when sliced. The surface should look level and feel firm when lightly pressed with your fingertips.
• Place the pan in the refrigerator while preparing the filling. Chilling gives the base time to settle and makes spreading the next layer much easier.

Beat the Butter and Custard Powder

• There shouldn't be any lumps left before adding the custard powder.
• After mixing in the custard powder, the color will become slightly pale and the mixture should look smooth. If your butter is still cold, you may notice small pieces that refuse to blend. Allow it to sit at room temperature for a few more minutes before continuing.

Create the Creamy Middle Layer

• At first, the mixture may seem too thick, though it comes together as you continue beating.
• The finished filling should resemble thick frosting. It should spread easily but hold its shape without running. If it feels stiff and crumbly, add a small splash of milk. If it becomes too soft, refrigerate it briefly before spreading.
• One thing I've learned over the years is not to rush this stage. A smooth filling creates those clean layers that make Nanaimo bars so recognizable.

Spread and Chill the Filling

• An offset spatula helps create a smooth surface, though the back of a spoon works too.
• Try not to press too hard. Too much pressure can pull crumbs from the base into the filling.
• Return the pan to the refrigerator and let the middle layer firm up. It should feel cool and slightly set before the chocolate goes on top. If it's still soft, the layers may shift when the chocolate is added.

Melt the Chocolate

• Place the chocolate and butter in a heatproof bowl and melt them slowly. Whether using a double boiler or the microwave, stir frequently between intervals.
• The chocolate should become glossy and completely smooth. Stop heating as soon as the last pieces melt. Overheated chocolate can become thick and lose its silky texture.

Add the Chocolate Layer

• Pour the melted chocolate over the chilled filling and gently tilt the pan so it spreads evenly. Use a spatula to smooth the top if needed.
• Because the filling underneath is cold, the chocolate will begin setting fairly quickly. Work steadily, though there's no need to rush.
• A very thick chocolate layer is more likely to crack later, so spreading it evenly helps create cleaner slices.

Refrigerate Until Firm

• Place the completed bars in the refrigerator and allow them to chill completely. After a couple of hours, the top should feel firm when lightly touched.
• The layers continue to settle as they chill. I often make these bars the evening before serving because they slice even better the next day.

Slice the Bars

• Straight from the refrigerator, the chocolate layer can be too firm and may crack.
• Dip a sharp knife into hot water, wipe it dry, and cut slowly. Clean the knife between slices to keep the layers distinct.
• You should see three clear layers: a sturdy coconut and nut base, a creamy custard center, and a smooth chocolate top. That's when I know the bars are ready for the table.

Storage

Store gluten-free Nanaimo bars in an airtight container in the refrigerator for up to 1 week, placing parchment paper between layers if stacking. The bars often slice even more cleanly after a day in the fridge.

For longer storage, freeze them for up to 3 months in a freezer-safe container with parchment between the layers. Thaw overnight in the refrigerator or let them sit at room temperature for 20 to 30 minutes before serving. Avoid leaving the bars at room temperature for long periods, as the custard filling softens and the chocolate layer can lose its structure.

FAQs

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Gluten-Free Nanaimo Bars

Creamy, chocolatey, and no-bake, these gluten-free Nanaimo bars disappear quickly. 

Course Dessert

Cuisine Canadian

Keyword Gluten-Free Nanaimo Bars

Prep Time 25 minutes minutes

Chill Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 16 bars

Calories 149kcal

Author Ksenia Prints

Equipment

• 8-inch square baking pan
• Large mixing bowl
• Medium mixing bowl
• Electric mixer
• Measuring Cups and Spoons
• Offset spatula or spoon
• Heatproof bowl
• Double boiler or microwave
• Sharp Knife

Ingredients

For the Base Layer

• 1 cup gluten-free graham cracker crumbs
• ½ cup chopped walnuts or almonds
• 1 cup unsweetened shredded coconut
• ¼ cup melted butter
• 1 large egg beaten

For the Middle Layer

• ¼ cup softened butter
• 2 tablespoons custard powder
• 2 cups powdered sugar sifted
• 2 tablespoons milk

For the Chocolate Layer

• 4 ounces semi-sweet chocolate chopped
• 1 tablespoon butter

Instructions

Make the Base

• In a large bowl, stir together the gluten-free graham cracker crumbs, chopped nuts, and shredded coconut until evenly mixed.

Add the Wet Ingredients

• Pour in the melted butter and beaten egg. Mix until the crumbs are evenly coated and the mixture holds together when pressed.

Add the Wet Ingredients (Cooked Egg Method)

• In a small saucepan, melt the butter over low heat. Whisk in the beaten egg and cook gently, stirring constantly, for 2 to 3 minutes, until the mixture thickens slightly like a light custard. Remove from heat right away so the egg doesn't scramble. Pour the warm mixture into the dry ingredients and mix thoroughly.

Press Into the Pan

• Transfer the mixture to an 8-inch square pan and press firmly into an even layer. Refrigerate while preparing the filling.

Prepare the Custard Filling

• Beat the softened butter until smooth. Add the custard powder, then gradually mix in the powdered sugar and milk until the filling becomes thick, creamy, and spreadable.

Add the Middle Layer

• Spread the filling evenly over the chilled base, reaching all the corners. Refrigerate for 15 minutes to help it firm up.

Melt the Chocolate

• Combine the chopped chocolate and butter in a heatproof bowl. Melt gently using a double boiler or microwave in short intervals, stirring until smooth.

Finish the Bars

• Pour the melted chocolate over the filling and spread into an even layer.

Chill Until Set

• Refrigerate for at least 2 hours, until the chocolate layer feels firm.

Slice and Serve

• Let the bars stand at room temperature for about 10 minutes before cutting. Slice with a sharp knife for neat squares and serve chilled or slightly softened.

Nutrition

Calories: 149kcal | Carbohydrates: 22g | Protein: 1g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 64mg | Potassium: 90mg | Fiber: 2g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg

The post The Best Gluten-Free Nanaimo Bars Recipe appeared first on At the Immigrant's Table.

You know that friend who goes to the same restaurant for years and still orders the exact same meal every time? That's me with falafel. And not because I'm predictable, but because some foods never stop feeling like home.

For a few months, I lived in an apartment where I could smell everyone's dinner through the courtyard. Garlic from one window. Bread from another. Someone always seemed to be frying onions. I knew almost nothing about my neighbors, though I learned their cooking habits. Certain scents appeared so often that they became familiar, like seeing the same people on a morning walk.

This air fryer falafel brings me back to that place because it fills the house in much the same way. The cumin, coriander, garlic, and herbs drift into every room while the falafel crisps. My husband usually appears before I call everyone to the table, drawn in by the smell long before dinner is ready.

Falafel has deep roots across the Middle East, and in Israel, where I first learned how many ways it could become part of a meal rather than standing alone. Falafel shops tucked into busy streets served overflowing pitas with salads, pickles, and sauces, with people lingering long after they finished eating. I came home carrying those flavors with me.

While the falafel cooks, I rarely stand still. If time allows, I start a batch of my easy homemade pita bread recipe. There is something comforting about watching the dough puff in the oven, creating pockets ready for stuffing. Other evenings, I reach for leftover pita already tucked away in the freezer.

I almost always make a bowl of falafel-style Israeli cabbage salad alongside it. That crunchy cabbage, dressed simply and tossed until every strand softens slightly, reminds me of tiny salad bars that accompanied nearly every falafel plate I had in Israel.

When I want extra color, I add my mayo purple cabbage slaw. Lin loves the bright purple ribbons, and somehow they disappear from her plate faster than vegetables usually do. If there's already a container of buttered cabbage waiting in the refrigerator, it often finds its way onto the table too. Growing up around Russian and Ukrainian cooking taught me that cabbage always deserves another day and another purpose.

Each dish feels small on its own. Together, they create the kind of meal that stretches the evening. Someone reaches for another falafel. Someone tears another piece of pita. Conversation slows down. Plates stay on the table longer than expected.

Perhaps that is why I keep returning to air fryer falafel. Like a favorite restaurant order, it stays familiar while every evening around it changes a little.

Ingredients

Everything starts with dried chickpeas. I always use soaked dried chickpeas instead of canned because that's what gives air fryer falafel its texture. Canned chickpeas create a softer mixture that tends to fall apart, while soaked chickpeas keep the inside tender and slightly crumbly with a crisp exterior. I learned this after trying to shortcut the process years ago and ending up with patties that felt more like hummus balls. There really isn't a substitute here if you want traditional falafel.

Fresh cilantro gives falafel its characteristic green center and fresh flavor. I like using plenty of it because it reminds me of the falafel stands I visited in Israel, where you could tell from the first bite that herbs were treated generously. Flat-leaf parsley can replace some or all of the cilantro if you're cooking for someone who isn't fond of cilantro, though the flavor changes slightly.

A little chickpea flour helps hold everything together without making the inside heavy. I started adding it after a few batches that crumbled when I flipped them. If needed, oat flour can step in, though chickpea flour keeps the flavor more traditional.

See the recipe card for the full list and exact quantities.

How to Make Crispy Air Fryer Falafel Recipe

These air fryer falafel recipe come together with a few simple ingredients, though texture matters at every stage. The goal is a crisp exterior with a tender, herb-filled center. Paying attention to how the mixture looks and feels will help you get there. Here's how to make this recipe:

Preheat the Air Fryer

• Start by preheating the air fryer. A fully heated basket helps the falafel begin crisping right away instead of slowly drying out.
• Those few minutes make a difference, especially when you're trying to develop a golden crust without overcooking the inside.

Process the Ingredients

• Pulse in short bursts rather than letting the machine run continuously.
• The mixture should look coarse and slightly crumbly, almost like damp couscous or fine gravel.
  • You should still be able to distinguish tiny pieces of chickpea and herbs. If it turns smooth and creamy like hummus, the falafel will become dense and may struggle to hold their shape.
• As you process, scrape down the sides occasionally so pockets of onion or herbs don't remain unblended.

Chill the Falafel Mixture

• When properly chilled, the mixture feels firmer and easier to handle. It should hold together when squeezed in your hand without sticking excessively to your fingers. Skipping this resting period often leads to falafel that crack or fall apart during cooking.
• If the mixture still feels loose after chilling, don't panic. Different chickpeas absorb water differently, and a little extra resting time often solves the problem.

Shape Even-Sized Balls

• Lightly wet your hands before shaping the falafel. This prevents sticking and helps create smoother surfaces.

• They should feel compact enough to hold together without being tightly packed. Pressing too firmly can create a heavy interior, while loosely formed balls are more likely to break apart when flipped.

Prepare the Air Fryer Basket

• Lightly coat the basket with cooking spray before adding the falafel. This prevents sticking and makes turning them much easier later.
• Arrange the falafel in a single layer with some space between each one. Air circulation is what creates those crisp edges. Crowding the basket traps moisture and leads to softer falafel.

Cook Until the Exterior Begins to Brown

• Lightly spray the tops and begin air frying.
• As they cook, you'll notice the outside becoming slightly firmer and deeper in color. The surface may develop tiny cracks, which is completely normal. Resist the temptation to move them too early. They need time to set before being flipped.

Flip and Finish Cooking

• The finished falafel should feel lightly firm when pressed and have a deep golden-brown exterior. When broken open, the center should stay green from the herbs and remain tender rather than dry. If the interior looks dense or gray, the mixture was likely overprocessed.
• Every air fryer cooks a little differently, so trust the color and texture more than the clock. A few extra minutes may be needed if your air fryer runs cooler.

Serve While Still Hot

• I like serving them with tzatziki, tucked inside homemade pita, alongside a bowl of falafel-style Israeli cabbage salad or some purple cabbage slaw. The fresh vegetables and sauces balance the earthy spices and turn a handful of falafel into the kind of meal that keeps everyone reaching for one more.

Storage

Store leftover air fryer falafel in an airtight container in the refrigerator for up to 4 days. They soften slightly over time, though a few minutes in the air fryer will bring back their crisp exterior better than the microwave.

For longer storage, freeze cooked falafel in a freezer-safe container for up to 3 months. Reheat straight from frozen in the air fryer until hot and crisp. You can also refrigerate the uncooked falafel mixture for up to 2 days or freeze it for later. Thaw overnight in the refrigerator before shaping and cooking.

FAQs

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Air Fryer Falafel

Air fryer falafel with crisp edges, tender centers, and Middle Eastern flavors perfect for pita and fresh salads.

Course Main Course

Cuisine Middle Eastern

Keyword Air Fryer Falafel

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Soak Time 6 hours hours

Total Time 7 hours hours

Servings 16 falafels

Calories 55kcal

Author Ksenia Prints

Equipment

• Air fryer
• Food processor
• Large bowl
• Measuring spoons
• Cutting Board
• Knife
• Silicone spatula or spoon

Ingredients

• 1 cup dried chickpeas soaked for 6 hours or overnight
• 2-3 garlic cloves
• 1 small onion chopped
• 1 cup cilantro leaves
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• 2 tablespoons chickpea flour
• ½ teaspoon baking powder
• Salt and black pepper to taste

Instructions

Preheat the Air Fryer

• Preheat the air fryer to 400°F for 5 minutes. Starting with a hot basket helps the falafel develop a crisp exterior instead of drying out.

Make the Falafel Mixture

• Add the soaked chickpeas, onion, garlic, cilantro, cumin, coriander, cayenne, chickpea flour, baking powder, salt, and pepper to a food processor.
• Pulse several times until the mixture looks coarse and slightly crumbly. It should resemble damp couscous rather than hummus. Tiny pieces of herbs and chickpeas should still be visible.

Chill the Mixture

• Transfer the mixture to a bowl, cover, and refrigerate for 45-60 minutes.
• As it rests, the flavors settle and the mixture becomes firmer and easier to shape.

Shape the Falafel

• With lightly wet hands, form the mixture into evenly sized balls.
• They should feel compact enough to hold together without being tightly packed. Aim for about 1½ inches across for even cooking.

Lightly spray the air fryer basket with cooking spray.

• Arrange the falafel in a single layer, leaving a little space between each one so hot air can circulate freely.

Cook the First Side

• Lightly spray the tops and air fry at 350°F for 8 minutes.
• The outside should begin turning golden and feel slightly firm. Small cracks on the surface are completely normal.

Flip and Finish Cooking

• Carefully turn the falafel and continue cooking for another 6-7 minutes.
• When done, the exterior should be deep golden brown and crisp, while the center remains tender and bright green from the herbs.

Serve

• Serve the falafel hot with tzatziki, tahini sauce, or hummus.
• They're especially good tucked inside homemade pita alongside Falafel-Style Israeli Cabbage Salad or Mayo Purple Cabbage Slaw.

Nutrition

Calories: 55kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 18mg | Potassium: 144mg | Fiber: 3g | Sugar: 2g | Vitamin A: 132IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

The post Crispy Air Fryer Falafel Recipe appeared first on At the Immigrant's Table.

We are sitting at a long wooden table. There are children's toys between us, our two computers, my camera, and a bowl filled with unpaid bills and pieces of mail. And two bowls of steaming carrot dill soup. There might as well be a canyon between us for all the effort it would take to sweep it all aside, take a deep breath and embrace each other.

Anyone who has been in a relationship knows that there are those moments when it all just Feels. Like. Too. Much. When you're tired of climbing up that mountain, a big boulder strapped to your shoulders while the gales of winter beat at your face and rip at your clothes, doing everything in their power to sweep you off your feet. When you're not sure why you bother: to get up in the morning, cook that weekend breakfast, heat up a bowl of soup for the two of you.

It's at those moments that I usually start dreaming of cliffs. They're not always real cliffs, sharp and high and intraversible. Sometimes they're figurative: I'm standing on a stage before a speech that I've always been afraid of delivering, or I'm about to jump into a big pool of water, so deep and dark blue I can hardly see the rocks on the bottom… But I know they're there. Always just out of sight and beyond reach is the possibility of failing, of crashing down and breaking my spine and losing myself and everything I love so entirely, so completely, that I will never gain it back.

I wake up in cold sweat, clutching at the blankets around me. Clutching at his hands, wrapped tightly around my mid-section. Clutching at us like it's the last thing in the world that matters.

Then I take a few deep breaths. And I get up. I make some coffee and kiss him goodbye, and go to work. And then I come home, and sometimes it starts all over again, that endless battle against no one but yourself and that person who is all but an extension of you… But sometimes, just sometimes, it ends there, with that dream.

And always, those two bowls of carrot dill soup.

Can't get enough soup? Try my Jewish Chicken Soup, or my Fresh corn soup recipe.

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Carrot dill soup

A clean, smooth soup that crystallizes the taste of carrots and dill into one beautiful bowl. The secret here is in the toppings: a bit of coconut milk or spicy red peppers take this carrot dill soup to the next level.

Course Soup

Keyword Carrot dill soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 187kcal

Author Ksenia Prints

Ingredients

• 2 tablespoon grape seed oil
• 2 tablespoon olive oil
• 2 onions chopped
• 4 garlic cloves
• 2 inch Knob of ginger grated
• 1.5 lb carrots peeled and chopped
• 1.5 liters vegetable broth
• Dill for topping

For optional toppings:

• Sour cream or vegan soy or coconut cream
• Fresh spicy peppers diced

Instructions

• Preheat a heavy bottomed pot to medium-heat. Add oil and onions. Sauté onions for 10 mins, until they start turning translucent. Add ginger and garlic, and sauté for an additional 2 minutes.
• Add carrots and broth and bring to a boil. Once boiling, lower the heat and let cook, covered, for 20 mins. Add salt, pepper and dill, and blend thoroughly. Taste.
• Right before serving, drizzle sour cream, coconut milk or soy cream, top with additional chopped dill and spicy red peppers.

Nutrition

Calories: 187kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1049mg | Potassium: 312mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6288IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 1mg

The post Carrot dill soup {GF, V} appeared first on At the Immigrant's Table.

This post contains affiliate links - thank you for supporting the brands that help make this blog possible. Whether you love the food of Winnipeg or just want to discover a new delicious modern Eastern-European recipe, these gluten-free beet latkes with poached egg and creme fraiche are a brunch dream come true. Taken from the stunning Winnipeg Cooks.

I remember the first time I walked into the Osborne Village Cafe. The room around me was green, and it was hard to tell whether it was the colour of the chairs or the abundance of potted vegetation all around. The maple brown wooden-veneer future and leather banquettes had a distinctly 70s vibe, and the soft rock music playing from the speakers made the whole place feel like a mirage from a Hawaiian disco refugee (8 O'clock at the Oasis, anyone?). And then the beet latkes with dill creme fraiche that I ordered arrived at the table. I took one waft of the smell of fresh herbs and milky white cream, dug my fork into the poached egg and let the yolk run onto my plate, and immediately I fell in love. Hard.

I came to the Osborne Village Cafe in search of the chef, Leighton Fontaine. For a few long months, Leighton was the chef at my workplace, the Manitoba Legislative Assembly; he was responsible for such gems like the Wolseley breakfast sandwich, an English muffin topped with a perfectly cooked egg, avocado, alfalfa sprouts and Sriracha.

Leighton knew how I liked my omelette (overcooked), and he would make little substitutions in the daily specials for me, ensuring I could eat the usually cheese-covered quesadilla or omitting the chicken from a particularly appealing. I loved Leighton dearly, and was a little bit heart-broken when he left our kitchen to oversee the revival of the Osborne Village Cafe.

Over the next two years, I followed as Leighton turned this outdated little Winnipeg restaurant from a hole-in-the-wall frequented by bleary-eyed guests and drunk customers to a real gem and foodie destination. The Osborne Village Cafe was always full of people, the breakfast crowd ordering the beet latkes while the lunch eaters fought over his hash browns and chicken sandwiches. The coffee was strong, the beer selection was excellent, and the eggs were always cooked to perfection. There was every reason for the Osborne Village Cafe and Leighton to become local legends.

So I was not surprised when I saw the Osborne VIllage Cafe on the index of Winnipeg Cooks, the definitive guide to the city's top restaurants and chefs. Winnipeg Cooks is a full-colour photographic ode to prairie cuisine, to risk-taking, adventures spirits and to small, local producers. It's also a love letter to Winnipeg's tastiest recipes, and a cookbook revealing the secrets behind local gems like bison pierogies, pickerel a la meuniere, tourtiere and sugar pie.

What definitely surprised me was that a few months after placing my order for Winnipeg Cooks, I discovered that the Osborne Village Cafe was closing its doors. The hotel that was its home, the Osborne Village Motor Inn, was bought out, being torn down and turned into condos.

No more would Leighton be slinging his beet latkes from the back kitchen of the Osborne Village Cafe, with loud heavy metal blaring in the background. No more would I get to enjoy the green walls and shrubbery, or the tacky 1970s design. No more strong coffee, or excellent beers. No more cold beers.

But at least I still had Winnipeg Cooks, and Leighton's recipe for beet latkes with dill creme fraiche. And with any luck, I'd be able to replicate those magical breakfasts in my very own kitchen.

Whether you love the food of Winnipeg or the prairies, or just have a soft spot for inventive recipes that showcase incredible young talent, I strongly recommend checking out Winnipeg Cooks.

So give these Beet latkes with dill creme fraiche for a touch of Ukrainian flavors. Or if you prefer other latkes combinations, try my plantain latkes for something Latin and exotic. Apple potato latkes with curried yogurt sauce a try for something sweet and smoky. Breakfast potato latkes topped with egg, kale, tomatoes and Tamari almonds if you're a fan of smoky flavors. Or Gluten-Free Irish Boxty Potato Pancakes for an Irish touch.

While eating my beet latkes with dill creme fraiche one morning, I learned that Leighton Fontaine is now spearheading the Nicolett Café in St Boniface. He continues to offer beet latkes and excellent eggs. You are all invited to swing by for a visit.

I am able to offer one lucky reader a copy of this beautiful book thanks to the generosity of Raincoast Books. Giveaway only open to residents of Canada and the U.S., sorry! Though the copy was provided to me for free, you can bet that all opinions expressed here are my own, and that this cookbook is really worth your time.

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Beet latkes with dill creme fraiche, poached eggs and spinach (Gluten-free)

Whether you love the food of Winnipeg or the prairies, or just want a delicious modern inventive take on a traditional Eastern-European recipes, these GF beet latkes are for you. Taken with permission from publisher from the Winnipeg Cooks cookbook.

Course Breakfast

Cuisine Winnipeg

Keyword Beet latkes, poached eggs and spinach

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 -6

Calories 600kcal

Author Ksenia Prints

Ingredients

Latkes:

• 3 large beets peeled
• ½ yellow onion
• 3 yellow-flesh potatoes
• ½ cup GF flour blend or brown-rice flour
• 2 eggs
• ¼ chopped fresh dill
• 3 garlic cloves chopped
• Pinch of salt and freshly ground pepper
• Canola oil

Creme fraiche:

• 2 cups full-fat sour cream
• 1 TB chopped fresh dill
• Pinch of kosher salt

Eggs and spinach:

• Splash of white vinegar
• 8 eggs
• Canola oil
• 1 clove garlic minced
• 2 cups lightly packed spinach leaves
• Splash of dry white wine
• Pinch of kosher salt

To serve:

• ¼ cup finely diced bell pepper
• Fresh fruit as desired

Instructions

Latkes:

• Shred beets and onion using a box grater. Squeeze out the juice using the bag of a spoon, or gloved hands (discard juice).
• Using the same box grater, shred potatoes, transferring them to a bowl of cold water as you work. Drain well.
• In a large bowl, combine shredded beets, onion, potatoes, flour, eggs, dill, garlic and salt and pepper. Stir well to combine.
• Preheat a large skillet over medium-high heat. Add a splash of oil.
• Drop palm-sized handfuls of the latke mixture into the hot pan and, using a spatula, flatten (patties should be 4-5 inches in diameter and no thicker than a ¼ inch). Cook until browned, about 4-5 minutes on each side.

Creme fraiche:

• In a small bowl, combine all creme fraiche ingredients. Cover and refrigerate until ready to use.

Eggs and spinach:

• Fill a pot with water, add a splash of vinegar and bring to a boil. Reduce heat to medium and poach a few eggs at a time (5 minutes for soft and runny yolks, or longer as desired). Transfer poached eggs to a plate lined with paper towels and set aside until ready to use.
• Meanwhile, in a skillet over medium heat, add a splash of oil. Saute garlic for 2 minutes. Add spinach and cook until just wilted, about 1 minute. Add wine and salt and cook, stirring occasionally, for 2-3 minutes. Remove from heat.

To serve:

• Divide latkes among serving plate. Top with a mound of spinach, and then a poached egg. Dollop each egg with creme fraiche and garnish with bell peppers. Serve with fresh fruit alongside.

Nutrition

Calories: 600kcal | Carbohydrates: 54g | Protein: 23g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 477mg | Sodium: 263mg | Potassium: 1305mg | Fiber: 8g | Sugar: 11g | Vitamin A: 3045IU | Vitamin C: 54mg | Calcium: 241mg | Iron: 5mg

The post Beet latkes with dill creme fraiche appeared first on At the Immigrant's Table.

Imagine a cake so tall, its top quivers when you set it on the table. Imagine a cake so light, that biting into it feels like taking a spoonful out of a cloud. Imagine a cake so complex, that you can't decide if the last taste lingering in your mouth is lemon, vanilla, or caramel.

And now, imagine that that cake contains no dairy, no gluten, and that it takes about 15 minutes to put together and uses only common ingredients - and you've got yourself my gluten-free, dairy-free Argentinian bread pudding with caramel sauce.

Don't believe me? Read on.

I have written extensively about my experience travelling to Argentina. Though I only spent a week there, and my agenda was more community work than tourism, I couldn't help but fall in love with the country and its strange, European-South American energy, architectural mix of modern and ancient, and of course, delicious food. And though there were many dishes to fall in love with, the one I enjoyed the most was undoubtedly flan.

There was not a day that went by in Argentina when I didn't eat flan. Flan was the dessert of choice at practically every meal: for breakfast, dinner or lunch, drizzled with dulce de leche or served plain, warm and quivering or cold and nestled in little ramekins, flan was the national Argentinian dessert.

However, each time I ate flan, I knew I would soon be suffering. Being both lactose-intolerant and gluten-sensitive, most Argentinian sweets were usually out of the question. So as much as I loved flan, flan just didn't love me back.

(If you are fans of flan, you HAVE to try Coconut Flan. It's going to blow your minds with its delicate tropical flavor! And it's naturally gluten-free, too.)

All that changed when I heard about Argentinian bread pudding (similar to Dominican bread pudding). My friend's husband, an Argentinian immigrant to Israel who is now working in Montreal, bragged about finding a recipe for a cake that his kids loved, that took minutes to whip together, and utilized day-old bread… And ended up tasting like flan.

As soon as I heard about it, I knew I had to give it a try. And as I had half a loaf of gluten-free St-Méthode bread lying on top of my fridge, I also knew exactly how I was going to make this Argentinian bread pudding gluten- and dairy-free.

A few words about St-Méthode gluten-free bread. As a recent convert to a gluten-free diet, bread was one of the things I found hardest to give up. I missed my crusty ciabattas with sabich sandwich filling, quick fancy grilled-cheese dinners, and simple egg on toast.

Once I had my St-Méthode gluten-free loaf, the road to making this Argentinian bread pudding was simple. All I had to do was make the simplest caramel sauce, whisk some eggs and soak bread in almond milk. The cake took about 15 minutes to prepare, and another hour to bake.

The hardest part about this Argentinian bread pudding was waiting until it cooled so I could remove it from the baking tin.

Once that hurdle was passed, I cut myself a large slice, spooned some more caramel sauce on top, and let my spoon dig deeply into this tall, quivering beautiful mess of a cake.

And when I tasted it, letting the pudding melt on my tongue and the enjoying the perfect contrast from the golden bread bottom, I knew that I had the perfect gluten-free, dairy-free flan.

And I could eat it as much as I liked.

Full disclosure: I received product and monetary compensation in exchange for this post. However,  I am proud to only work with those companies and brands whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

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Argentinian bread pudding with caramel sauce (gluten-free, dairy-free)

Imagine a cake so tall, its top quivers when you set it on the table. Imagine a cake so light, that biting into it feels like taking a spoonful out of a cloud. Imagine a cake so complex, that you can't decide if the last taste lingering in your mouth is lemon, vanilla, or caramel. And now, imagine that that cake contains no dairy, no gluten, and that it takes about 15 minutes to put together and uses only common ingredients - and you've got yourself my gluten-free, dairy-free Argentinian bread pudding with caramel sauce.

Course Dessert

Cuisine Argentinian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8

Calories 640kcal

Author Ksenia Prints

Ingredients

for caramel

• 75 grams ½ cup of sugar
• ½ cup water
• A squeeze of one lemon slice

for bread pudding

• 7 eggs
• 1 cup of sugar
• 800 ml almond or soy milk, warm.
• 300 grams white loaf bread
• 1 tablespoon of lemon zest
• 1 teaspoon vanilla extract

Instructions

• Prepare your bundt cake mold by oiling it well (do not pick a very intricate mold). Preheat oven to 350F.
• To prepare caramel, combine sugar, water and lemon juice in a heavy-bottomed stainless steel pot. Heat on medium heat, until sugar has dissolved and mixture starts to boil. Continue to cook until you achieve a light golden colour. Remove from heat, and pour caramel evenly over all the mould, swirling to let it get everywhere. Leave to cool until caramel hardens.
• Cut bread into small pieces and soak it in warm milk in a large bowl.
• In a separate bowl, whisk eggs with sugar, milk and lemon zest. Add mixture to milk-soaked bread. Pour everything into your bundt cake mold.
• Arrange cake mold in the middle of a baking sheet with 2 inches of water, it in the oven. Bake for approximately 1 hour, until a toothpick inserted in the flan comes out clean.
• Let flan cool before attempting to remove it from the pan - this is very important! Once cooled, remove bread pudding from pan. Serve cold or in room temperature, and enjoy!

Nutrition

Calories: 640kcal | Carbohydrates: 66g | Protein: 21g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.04g | Cholesterol: 143mg | Sodium: 235mg | Potassium: 543mg | Fiber: 8g | Sugar: 39g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 265mg | Iron: 4mg

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We landed in Athens with barely a plan and a list of islands we'd always dreamed of. The kids were with grandma back home-happy, well-fed (and probably getting more screen time than we'd allow). F and I, for the first time in years, had a few days to ourselves. It felt strange and a little thrilling. We wandered slowly, without strollers or snack bags, rediscovering what it felt like to be just us.

Our days fell into rhythm. Early hikes through dusty paths, thick with the scent of oregano and pine, afternoons swimming in turquoise coves, and evenings exploring whitewashed towns glowing under the sun's last stretch.

One morning, we followed a trail up to Zeus's Cave in Crete. The air was crisp, even in June, and the silence of the mountain felt ancient. We passed goat bells and wild thyme, the smell sticking to our clothes. Some travelers stopped at the cave, but we kept going, climbing all the way to the top of Mt. Zas. There's a kind of quiet at the summit that stays with you.

That afternoon, hungry and dusty, we pulled into a tiny roadside shop. Inside, the shelves were stacked with olive oil tins, jars of honey, and wheels of local cheese. The man behind the counter offered us a tray. Among the dishes was something close to these turkey meatballs: tender, herb-packed, and freckled with feta. We ate them standing by a lemon crate, the juice dripping down our wrists.

We ate well everywhere we went. White bean salad with feta from a ferry-side café in Paros, where the salt hung in the air and you could hear conversations float from boat to boat. Roasted red pepper hummus in a beach taverna served with barely-there pita that our fingers tore apart faster than we could dip. Evenings ended with slow walks and plates scraped clean. It was also where I had the best lemon orzo of my life, and I couldn't wait to make it at home.

When I think of Greece, I don't think of luxury or carefully staged meals. I think of spontaneous picnics, handwritten menus, and slices of moussaka passed around tables with loud laughter and a second glass of wine. It's a feeling I've tried to bring home, not the place exactly, but the ease and generosity of those meals.

Bringing Greece Back Home With Feta and a Hot Oven

Travel memories shift when you have kids. The edges blur a little, but the things that stay with you are the ones that made you stop and breathe. The scent of wild oregano on the wind, the shimmer of the sea in late afternoon. Back home, with Leo tracing shapes in flour on the kitchen floor and Lin stacking spoons like building blocks, I tried to hold onto those pieces the best way I knew how: through food.

I folded in crumbled feta, chopped herbs, and garlic. Skipped the breadcrumbs-almond flour or oats felt lighter, easier. I wanted something I could serve with a dollop of white bean hummus with feta, or alongside mashed potatoes with Greek garlic beet greens, depending on what the kids felt like eating that day. Something that tasted like an afternoon in Greece, but settled into our kitchen like it belonged.

I must have tested 10 versions of these meatballs before I cracked the Greek trick I was missing. The key was adding egg whites to the batter. Somehow, it lightened the whole thing up, made it feel fluffy and light.

Now, I make them most Wednesdays. The middle of the week always feels like a pause-between school runs and emails, between the start and the slide. And every so often, as we're clearing plates and Lin hums a tune of her own invention, I'm back in that sun-dappled village, standing beside a crate of lemons. Back to a dish that first surprised me and still brings joy, even when we're miles away and years removed.

And in those quiet, ordinary moments, I feel it again-that spark of discovery, the comfort of a shared plate, and the soft joy of bringing a piece of somewhere far away into our home.

Ingredients

To make my turkey meatballs extra soft and not dry, I like to use a mix of dark and light meat here. it's juicier, and the richness balances the saltiness of the feta. After trying this with all-white turkey once (when that's all we had), I've never gone back. If you're using store-ground turkey, aim for at least 85% lean for best texture.

I also add in feta Cheese, Almond Flour or Finely Ground Oats, and egg whites. I skip breadcrumbs in these, partly because we keep things gluten-free at home when we can, but also because almond flour is lighter and adds a subtle nuttiness that works beautifully with the herbs. Ground oats are a more neutral choice and work well too, especially if they're already in your pantry.

Egg whites are the true secret Greek ingredient that will transform your turkey meatballs, burgers and meatloaf.

One note is that these meatballs SHOULD be cooked in a heavy-bottomed casserole dish with plenty of oil to really come out juicy and not try.

See the recipe card for full list and exact quantities.

How to Make this Greek Turkey Meatballs with Feta Recipe

If you're craving something comforting, herb-packed, and fresh flavors for a weeknight, these Greek turkey meatballs are the kind of recipe that slips easily into your routine. Here's how to make this recipe:

Combine the Ingredients

In a large mixing bowl, add the ground turkey, crumbled feta, egg, egg whites, almond flour or oats, parsley, dill, green onions, minced garlic, dried oregano, and ground cumin. If you have a lemon nearby, a bit of zest won't hurt. Season with a pinch of salt and freshly ground black pepper.

Mix Gently

Use your hands or a spatula to mix until everything is evenly combined. Try not to overwork the meat. If it feels too soft to shape, pop the bowl in the fridge for 10 minutes before rolling.

Shape the Meatballs

Preheat your oven to 375°F (190°C). Wet your hands slightly (this helps keep the mixture from sticking) and form the mixture into meatballs, roughly the size of a golf ball. Place them evenly in a heavy-bottomed casserole dish, like this Staub casserole dish.

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Drizzle with Oil

Lightly brush or drizzle the tops with olive oil, this helps them brown gently in the oven and adds a touch of richness without frying.

Bake Until Golden

Bake in the preheated oven for 20 to 25 minutes. They should be cooked through, lightly golden on the outside, and still moist in the center. If you're unsure, cut one open to check, it should no longer be pink inside.

Rest and Serve

Let the meatballs rest for a few minutes on the tray before serving. This helps the juices settle and makes them easier to lift without breaking. Serve warm with a scoop of white bean hummus, a spoonful of mashed beet greens, or whatever fresh herbs you've got on hand.

Storage

Let them cool to room temperature, then store in an airtight container in the fridge for up to four days. I usually warm them gently in a pan with a splash of oil, or sometimes in the oven while the kids are finishing up drawing stars on the kitchen floor. They come back to life with just a squeeze of lemon.

You can also freeze them. I like to lay them out on a tray first so they don't stick, then pack them into a freezer bag for easy midweek dinners. They reheat best in the oven, though the microwave works too when time is short.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Greek Turkey Meatballs with Feta

Gluten-free Greek turkey meatballs with feta. Tender, freezer-friendly, and full of flavor.

Course Appetizer, Dinner

Cuisine Greek, Mediterranean

Keyword almond flour, appetizer, baking, dinner, feta, feta cheese, gluten-free, Greek, ground turkey, meatballs, Mediterranean

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 servings

Calories 164kcal

Author Ksenia Prints

Equipment

• Large mixing bowl
• Baking sheet
• Parchment paper
• Measuring spoons
• Sharp Knife
• Cutting Board
• Wooden Spoon or Spatula
• casserole dish heavy bottomed

Ingredients

• 1 lb ground turkey preferably a mix of dark and light meat for moisture
• ½ cup feta cheese crumbled (use block feta in brine for best texture)
• 1 large egg
• 3 tablespoon egg whites
• ¼ cup almond flour or finely ground oats. gluten-free alternative to breadcrumbs
• 2 tablespoon fresh parsley finely chopped
• 2 tablespoon fresh dill finely chopped
• 2 green onions thinly sliced
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper to taste
• 4 tablespoon Olive oil for brushing or drizzling

Instructions

• In a large bowl, combine the ground turkey, feta, egg, egg whites, almond flour or oats, parsley, dill, green onions, garlic, oregano, and cumin. Season with salt and pepper. Mix gently until everything is evenly distributed. Don't overwork it! The lighter the touch, the more tender the meatballs.
• Set your oven to 375°F (190°C). Prep a heavy-bottomed casserole dish.
• With damp hands, scoop the mixture and roll into meatballs, about the size of a golf ball. Place them spaced out in the casserole dish.
• Lightly brush or drizzle each meatball with olive oil. This should be about 4 tbsps in total. This helps them brown gently. Bake for 20-25 minutes, until golden on the outside and cooked through on the inside.
• Let the meatballs sit for 5 minutes after baking. Serve warm with tzatziki, lemon wedges, or pair with chopped salad or rice.

Notes

 

 

 

Nutrition

Calories: 164kcal | Carbohydrates: 2g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 137mg | Potassium: 190mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg

The post Greek Turkey Meatballs with Feta appeared first on At the Immigrant's Table.

It started on the couch. Lin had been watching Barbie: Mariposa & the Fairy Princess, and I'd promised myself I'd get a bit of writing done while it played in the background. But of course, I was pulled in. There she sat, eyes wide, wrapped in a fuzzy blanket with a crown perched slightly crooked on her waves, absolutely enthralled by the Royal Tea Time scene. 

I watched too, because sometimes the best way to be part of their world is to simply sit next to them. And by the time the credits rolled, she looked up at me and said she wanted a tea party. A real one. How could I say no?

We started planning it right then, Lin listing out "pink drink" and "cake with blueberries" as her non-negotiables, while I mentally scanned the fridge for what was left from the week. We decided the party would happen the next day. That gave us time to prepare properly, to make it extra special.

I stood in the kitchen and thought about what this tea party needed. We already had raspberry polenta muffins left over from the weekend, which would make fine scones. But we didn't have a proper centerpiece. Something to anchor the table. Something to slice and serve and savor. And that's when an idea came to life.

A Soft Slice of Blueberry Magic

It's a cousin to the raspberry muffins in every sense. Same love for cornmeal, same nubby texture that makes every bite feel like it has something to say. Where the muffins are more grab-and-go, this blueberry cake is the one you bring out when you want to anchor the moment, to say this is the thing we waited for.

That night, after the kids were tucked in, I crept into the kitchen and got to work. The batter came together slowly, in the kind of silence that only happens after bedtime. Almond flour for tenderness. Fine polenta for texture. Butter creamed with sugar until it felt light in the bowl.

As I folded in the blueberries, I thought of all the ways they'd shown up in our kitchen-pressed into chocolate chip muffins last summer after swimming, tossed into a berry yogurt bark, frozen into cottage cheese popsicles one sunny afternoon when Leo wanted ice cream but we only had fruit. I also love making a double batch of lemon blueberry bread and gifting some to my neighbour!

This cake felt like a continuation of those moments. And maybe a small gift to the little girl inside me who never really got to throw tea parties. I didn't grow up with those kinds of afternoons- but I do now. I get to.

By morning, the cake had cooled, golden and crackled at the top. I wrapped it gently, ready for our royal gathering. Lin wore her tutu, Leo made himself a crown, and we poured tea into real mugs like it was the most important thing in the world.

The blueberry cake sat proudly at the center. We sliced it together, topped each piece with a soft cloud of cream, and shared it between giggles and sticky fingers. In that moment, surrounded by crowns and crumbs and laughter, it felt like the kind of memory that will stay tucked in my heart for a long, long time.

Ingredients

• Fine Polenta - This is what gives the cake its distinctive texture. Coarse enough to have a gentle bite, but fine enough to feel tender. I always use fine polenta over cornmeal because it holds moisture better and creates that crumbly edge I love in both muffins and cakes. 
• Almond Flour - Adds richness and softness to balance the structure from the polenta. It keeps the cake gluten-free, but more importantly, it creates a nutty, mellow backdrop that makes the berries shine. Sub with ground hazelnuts or sunflower seed flour if needed.
• Almond Milk - A mild, slightly nutty milk that complements the almond flour. I use it often because it's what we keep in the fridge. Oat or dairy milk works fine too, just keep it unsweetened so the flavor stays clean.
• Fresh Blueberries - I fold them in gently so some stay whole and others melt into little jam pockets. Use firm, fresh berries if possible. Frozen will work, but coat them lightly in flour to prevent sinking. 
• Demerara Sugar - It creates that golden, crackled crust that makes the first slice feel like opening a gift. Turbinado sugar will work in a pinch, but don't use soft brown sugar, it'll melt instead of crunch.

See the recipe card for full list and exact quantities.

How to Make This Gluten-free Blueberry Polenta Cake Recipe

This blueberry polenta cake comes together in calm, steady steps. Its perfect for a quiet evening bake, when the house has settled and tomorrow's  royal tea party is waiting. Here's how to make it:

Preheat the Oven

Set your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment if you like extra insurance. This cake releases best when it has room to breathe.

Mix the Dry Ingredients

In a medium bowl, whisk together the fine polenta, almond flour, baking powder, and salt. The polenta adds gentle texture while the almond flour brings softness and richness-together, they create a golden, tender crumb.

Cream the Butter and Sugar

In a large bowl, beat the softened butter with the sugar until pale and fluffy. This takes a few minutes, and it's worth the time. The lighter the base, the more delicate the cake will feel.

Add the Eggs, Vanilla, and Lemon Zest

Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest. The zest will perfume the batter with quiet citrus notes that complement the blueberries beautifully.

Combine Wet and Dry Ingredients

Add the dry mixture to the creamed butter in two parts, alternating with the almond milk. Begin and end with the dry ingredients. Fold gently to keep the batter light and even.

Fold in the Blueberries

Gently stir in 1½ cups of fresh blueberries. They'll scatter throughout the batter like soft bursts of color and juice. Be careful not to overmix, just enough to distribute them.

Transfer to the Pan and Top with More Berries

Spoon the batter into the prepared pan and smooth the top. Scatter the remaining ½ cup of blueberries across the surface. They'll sink in slightly as the cake bakes, creating those beautiful pockets of blueberry.

Sprinkle with Demerara Sugar

Generously sprinkle the top with demerara sugar. This gives the cake a crisp, golden lid that crackles softly under your knife.

Bake Until Set and Golden

Bake for 45-50 minutes, or until the top is golden and a skewer inserted in the center comes out clean (a streak of blueberry is fine). The edges should feel firm, and the center gently springy.

Cool Before Slicing

Let the cake cool in the pan for 10 minutes, then release the springform sides and allow it to cool completely. This helps the crumb set and makes slicing easier.

Serve and Enjoy

Serve on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream. Best enjoyed in good company (paper crowns optional).

Storage

If you're lucky enough to have a wedge or two of this cake left, it keeps beautifully, one of the reasons I love making it the night before a gathering. Let the cake cool completely, then wrap it gently in parchment or store it in an airtight container at room temperature. It will stay tender for 2 to 3 days.

For longer storage, refrigerate it in a well-sealed container for up to 4 days. You can also freeze individual slices, just wrap them tightly and freeze for up to a month. To serve, thaw overnight in the fridge or let sit on the counter.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Blueberry Polenta Cake

Gluten-free blueberry polenta cake with fresh berries and a sugar crust.

Course Dessert, dessert / snack

Cuisine Fusion, gluten-free

Keyword Blueberry Polenta Cake, polenta cake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10 servings

Calories 399kcal

Author Ksenia Prints

Equipment

• 9 inch springform cake form
• Mixing bowls
• Whisk
• cake

Ingredients

• 1½ cups fine polenta
• 1 cup almond flour
• 1½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup unsalted butter room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• zest of 1 lemon
• ½ cup almond milk or any unsweetened milk
• 2 cups fresh blueberries divided

Topping

• 2 tablespoon demerara sugar

Instructions

• Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the base with parchment if you want easy release.
• In a medium bowl, whisk together the polenta, almond flour, baking powder, and salt. This mix gives your cake structure and that tender, nubby bite.
• In a separate bowl, beat the butter and sugar together until pale and fluffy. This helps create a light crumb.
• Beat in the eggs one at a time. Stir in the vanilla extract and lemon zest to brighten the batter.
• Alternately fold the dry ingredients and almond milk into the butter mixture, starting and ending with the dry mix. Fold gently to keep the batter airy.
• Fold in 1½ cups of the blueberries, saving the rest for the topping. Try not to crush the berries too much.
• Spoon the batter into the prepared pan and smooth the surface. Scatter the remaining ½ cup blueberries on top and finish with a generous sprinkle of demerara sugar.
• Bake for 45-50 minutes, or until the top is golden and a skewer inserted in the center comes out clean (a blueberry streak is fine).
• Cool in the pan for 10 minutes, then release the springform sides and let cool completely on a wire rack. Slice and serve as-is, or with a spoonful of whipped cream or ice cream.

Video

Nutrition

Calories: 399kcal | Carbohydrates: 48g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 159mg | Potassium: 80mg | Fiber: 2g | Sugar: 26g | Vitamin A: 564IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg

The post Blueberry Polenta Cake appeared first on At the Immigrant's Table.

This vegan orange tagine with peaches is a homey dish, full of sweet and earthy flavours like yams, pumpkin, chickpeas, harissa, raisins and peaches. Make your home smell like a trip to Marrakesh with this authentic Moroccan dish!

This post is a partnership with California Cling Peaches, but all opinions expressed here are my own. Please consider supporting the brands that make this blog possible.

When I first added cinnamon to a stew, my Russian mother told me to move out. The second time I incorporated raisins into cabbage rolls, she poked at them suspiciously and asked me if those olives have gone bad. It's taken her years to warm up to the pinch of sugar I put in all of my tomato sauces. Yet I just know that if I let her try my vegan orange tagine with peaches now, she'd be all over it - because even the most resistant conservative palette couldn't help hut swoon over the pairing of sweet, caramelized pumpkin, harissa-spiked chickpeas and soft, melting California cling peaches.

The pairing of sweet and savoury foods is common in many Eastern cultures. Sugar helps soften and even accentuate the acidic qualities of many of our favourite ingredients: tomatoes, lemons and coffee.

It ramps up the umami taste of mushrooms. It sets off the harshness of vinegar and mustard, onions and ginger.

Cinnamon is a necessary ingredient in Moroccan couscous, raisins in many meat dishes, and sweet dried apricots in Uzbek pilaf. In short, a touch of sweetness makes most savoury foods taste better.

That's why adding California cling peaches to this vegan orange tagine was a no brainer for me. A touch of cinnamon helps offset the spiciness of whole chillies, while a handful of raisins provide the perfect visual and textural contrast to chickpeas pan-fried with a touch of harissa.

But California cling peaches provide the final touch, the cherry-on-top of this Moroccan mélange of flavours and textures: their sugar contrasts with the earthiness of potatoes, compliments the yams, pumpkin and carrots, and offsets the onions.

As well, when cooked, canned peaches maintain their shape and firmness better than fresh or frozen peaches , preventing the dish from becoming an unrecognizable mash.

This vegan orange tagine just wouldn't be the same without California cling peaches. If you've never tried spiking up your savoury dishes with a touch of sweetness, this dish is the perfect place to try: it's robust, well-rounded and incredibly flavourful, a perfect warm casserole for a cold day.

And if you don't have a tagine pot, don't worry - it will cook just as well in a large dutch oven pot.

Looking for more Vegan recipes?

• Vegan empanadas
• Vegan pasta primavera {V, GF}
• Get The Israeli Souk Experience With Breathtaking Pomegranate & Rose Vegan Malabi, A Custard Dessert That Will Make Your Head Spine
• How to Make Authentic Middle Eastern Mujadara, a Vegan Medley of Rice, Lentils and Crispy Caramelized Onions {GF, V}
• Vegetarian Ukrainian borscht {V, GF, Paleo}

Full disclosure: I received monetary compensation in exchange for this post. However,  I am proud to only work with those companies and brands whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Vegan orange tagine with peaches

This orange vegetables tagine with peaches is an earthy dish, full of grounding flavours like yam, pumpkin, chickpeas, harissa, raisins and peaches. The perfect juxtaposition of sweet and savoury! The great secret of an authentic tagine is to simmer the ingredients over a low heat, so that everything remains deliciously moist and tender. If you do not have a tagine, feel free to cook the dish in a heavy casserole dish or dutch oven.

Course stew

Cuisine Moroccan

Keyword orange tagine with peaches

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Calories 669kcal

Author Ksenia Prints

Ingredients

• 3 tablespoon olive oil or a pat of coconut oil
• 1 large onion or 2 small ones
• 2 garlic cloves finely chopped
• 1- inch piece of ginger finely grated
• 1 can chickpeas
• ½ cup golden raisins
• 1 teaspoon harissa
• 500 g pumpkin
• 2 yams cut into ¾-inch pieces
• 2 potatoes cut into ¾-inch pieces
• ½ lb carrots cut into rounds
• 1 can California cling peaches quartered
• 2 cups water or vegetable broth
• 1 heaping tablespoon ground cumin
• 1 teaspoon paprika
• 1 cinnamon stick
• 2 whole chillies
• zest of one lemon
• chopped parsley for serving
• lemon wedges for serving
• couscous for serving (optional)
• Yogurt for serving (optional)

Instructions

• Preheat oven to 350F.
• In a heavy-bottomed pan or a dutch oven, sauté onion in oil until it turns translucent, about 10 minutes. Add garlic and ginger and sauté for an additional 3 minutes, until they are beginning to colour. Add the chickpeas, raisins and harissa, and cook together for an additional 5 minutes.
• If using a tagine, transfer cooked mixture to the vessel, add the rest of the ingredients and just enough water to cover the base of the tagine, and cover with a lid.
• If not using a tagine, add the rest of the ingredients to your dutch oven and just enough water to submerge them. Cover with a lid.
• Bake at 350F for 45 minutes (vegetables should be fully cooked and tender, but still firm and holding their shape). Remove lid and cook for an additional 15 minutes.
• Topped with chopped parsley. Serve with couscous, or as is, with a squeeze of lemon on each plate and a side of creamy, cool yogurt.

Nutrition

Calories: 669kcal | Carbohydrates: 128g | Protein: 21g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 411mg | Potassium: 2555mg | Fiber: 18g | Sugar: 19g | Vitamin A: 9759IU | Vitamin C: 76mg | Calcium: 141mg | Iron: 7mg

The post Vegetable Tagine with Peaches appeared first on At the Immigrant's Table.

This gluten-free peach Swiss roll cake is beautiful and special and oh-so-quaint, like a blast from the past making its way into modern life.

This post is a partnership with California Cling Peaches, but all opinions expressed here are my own. Please consider supporting the brands that make this blog possible.

"I don't have anything to eat," she'd start by saying, getting up slowly on her way to the fridge. "If I had known you were coming, I would have prepared something."

Her tall body now bent in new places, my grandmother would then walk slowly to the fridge, opening its door. Looking inside intently as though peering into a new, unfamiliar reality, she would move some jars around, taking out others. Slowly, a feast would present itself on the little coffee table - sautéed loin's main mushrooms, gluten free peach cobbler, blintzes with cheese. Tea, always boiling hot and with a side of lemon.

And eventually, the cake - for there was always some - resplendent in its vision of cream and spongy layers, fruit or jam or a homemade confiture hiding amidst its folds. Our favourite was the peach swiss roll cake, in which the humble canned peach was turned into a blushing starlet, capturing the starlight all in its own right. It was beautiful and special and oh-so-quaint, like a vision from the '80s making its way into modern life.

My sister and I would grab our forks and dig in, smearing our face with cream and peach chunks within seconds. Not caring about burning our lips on that boiling hot tea. Not caring about anything except that taste, the here and the now.

I had almost forgotten about that peach Swiss roll cake until about a year ago, when I came across a vintage copy of a classic Israeli cookbook, Jewish Holiday Cakes by Chana Shaulov. Full of exactly the sort of boring, messy food photos you would expect from an '80s mega hit cookbook, the book is nonetheless a treasure trove of Jewish classics recipes like cheesecake with egg whip, poppy-seed cake, dried fruit shtrudel and six (!!!) different recipes for sufganiyot.

But what caught my attention was the book's cover. On it was my grandmother's peach swiss roll cake, resplendent in all its whipped cream glory. And from the moment I laid my eyes on this, I knew I had to recreate it in gluten-free form.

Sadly, it's taken me about a year to get around to doing so. But now, armed with a can of organic California Cling Peaches, my grandmother's recipe and Chana Shaulov's book for reference, I knew I had what it takes to tackle this project.

The results far surpassed my expectations. This cake is a dream to make, requiring minimal work and very few ingredients. The gluten-free version is as close to the original as you can get, producing a light, airy sponge. And the filling? It's a cinch, a child's wet dream of whipped cream and juicy, plump California Cling Peaches.

And using canned peaches, I had no need to soak them in syrup to soften as you would need to with fresh fruit: they were already soft and pliable and incredibly delicious. California cling peaches are picked and packed in their own juices, usually within 24 hours to ensure the best flavour, texture and nutritional content. And without any preservatives, it's a much better to get that peachy flavour in the midst of winter than buying some peaches flown all the way from Peru.

It was also a much easier and cheaper way to experience the taste of my grandmother's kitchen than flying all the way to Israel just for a bite of peach swiss roll cake.

With this recipe, I can recapture the moment of biting into that cake whenever I'd like… all that will remain missing is the sound of my sister's loud chewing, and my grandmother's lament, "I told you there was nothing to eat."

* If you're wondering where to get California cling peaches, look no further than your closest food store. Many canned peaches in Canada are California cling peaches. If you look for 'Product of USA' on the label, the canned peaches will certainly be California cling peaches. I prefer to buy the organic ones, but feel free to use any canned peaches you like.

Full disclosure: I received monetary compensation in exchange for this post. However,  I am proud to only work with those companies and brands whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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My grandmother's peach Swiss roll (gluten-free)

The peach swiss roll cake, in which the humble canned peach was turned into a blushing starlet, is my sister's favourite cake that my grandmother makes. It's beautiful and special and oh-so-quaint, like a vision from the '80s making its way into modern life.

Course cake

Cuisine Russian

Keyword peach Swiss roll

Prep Time 5 hours hours

Cook Time 10 minutes minutes

Total Time 5 hours hours 10 minutes minutes

Servings 8

Calories 300kcal

Author Ksenia Prints

Ingredients

• 4 eggs separated
• 1 cup sugar
• ¾ cup GF flour mix I like Irresistibles
• ¼ cup starch
• 1 teaspoon vanilla extract
• 1 cup whipping cream
• 3 TBs 10% yogurt or creme fraiche
• 1 can organic California cling peaches sliced (most canned peaches produced in the United States are California cling peaches)

Instructions

• Using a whisk or an electric mix, beat 4 egg whites, gradually adding the sugar. In a separate bowl, combine flour and cornstarch. Add gradually to egg white mixture. Add vanilla extract and 4 egg yolks, and fold gently with a wooden spoon.
• Preheat oven to 400F. Cover a baking sheet with parchment paper, oil and dust with flour. Pour out the cake mixture. Bake for about 8-10 minutes in a pre-heated oven.
• Remove from the oven and, using the parchment paper to help yourself, quickly roll the dough into a roll. Remove parchment paper immediately, and place rolled cake back on the baking sheet. Let rest in a roll for about an hour, until cool enough to handle.
• Meanwhile, whip cream into a steady whipped topping. Divide in half, and fold yogurt or creme fraiche into half the whipped cream.
• Unroll cake again - do not worry if it breaks or cracks, that's normal. Smear with the whipped cream with yogurt or creme fraiche added to it. Top with a layer of peach slices.
• Roll cake once again, smoothing over any cracks or tears. Cover with remaining whipped cream.
• Let rest in fridge for a few hours.

Nutrition

Calories: 300kcal | Carbohydrates: 40g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 44mg | Potassium: 88mg | Fiber: 1g | Sugar: 28g | Vitamin A: 645IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

The post Gluten-free peach Swiss roll appeared first on At the Immigrant's Table.

This post contains affiliate links, but all opinions expressed here are my own. Thank you for supporting the brands that help make this blog possible.

This Slovakian sauerkraut soup from the gorgeous and detailed food bible Bar Tartine: Techniques & Recipes is tangy and rich in flavour, full of plump mushrooms and juicy strands of cabbage. A full winter meal! 

My search for a sauerkraut soup began with an email from a friend and a former co-worker in Winnipeg, Jude. An avid and knowledgeable foodie long before the word became fashionable, Jude is always on the lookout for the strange and unique in the world of food. She clips Georgian recipes with walnut sauce for fish, is an expert in Indian cooking, and was the first to introduce me to upma (which I have yet to cook, Jude - I'm sorry!). So when Jude writes to me in search of a recipe, I know it's worth my time to look for it.

Jude's requirements for Sauerkraut soup were simple - it must have a respectable amount of fermented cabbage, and it must not be cooked too long for all the juices and flavour to seep out. Armed with that knowledge, I turned to the internet. I unearthed treasures like Bess Feigenbaum's cabbage soup, this leek and peas sauerkraut soup and finally, this Russian schi and sauerkraut soup, but none of them fit exactly what I had in mind.

I was on a mission, and that mission was sauerkraut soup.

So when I came home, I turned to my cookbooks. I have yet to share this with Jude, but her request inspired an hour-long search, from flipping through tomes I haven't opened in years, to looking through the familiar index of cookbooks that are so stained and dog-eared, it's practically a health risk to still have them in the kitchen. But nothing came up.

Then, I turned to an unexpected place. Nicolaus Balla and Cortney Burns' Bar Tartine: Techniques and Recipes cookbook has been on my shelf for about six months. You know those cookbooks so pretty that you avoid cooking from them, instead treating them like an objet d'art? Always in fear that an errant sauce drop will fall and stain the pages, turning what was once a pristine masterpiece to a flawed house object, you relegate them to the back shelf, preferring to look and not touch.

Well, that's what Bar Tartine was like to me.

I have flipped through it many times, drawing inspiration from its inventive recipes and detailed instructions for every homesteading and DIY trick and recipe ever known to man. From beet kvass to kefir cheese, this crazy-beautiful cookbook sounded more like the Ukrainian Farmer's Almanac... and I just wasn't ready for it.

Until the need arose for sauerkraut soup.

And there, amidst the pages of this gorgeous San Francisco ode to slow food, was a simple recipe for Slovakian sauerkraut soup. Its ingredients were all simple, and mostly all present in my fridge and pantry. The instructions were detailed and clear, a perfect blueprint for an inexperienced home cook and an expert Master Chef alike. You could delve deeply into the recipe, making each item like the sauerkraut or dried apricots yourself, or buy them from the store as I did. You could make it vegetarian by omitting the sausage and bacon, or you could the recipe and stick to tradition.

Whatever you did, you could rest assured that Bar Tartine's sauerkraut soup would be exactly what the doctor ordered in the midst of winter.

So I made this sauerkraut soup, using my grandparents' homemade Russian pickled cabbage. And I read the Bar Tartine: Techniques and Recipes cookbook some more. And before I noticed, the sun had set and the light from my candles flickered, and G came in smelling like winter and frost and roads and said, "This is the best soup I've ever had in my life."

And I knew that once again, Jude had set me on the right path.

To win your copy of Bar Tartine: Techniques and Recipes, go to my feed on Instagram. Repost any of my pictures, tagging them #immigrantstablebartartine and @immigrantstable in the process. And that's it! The competition will close at midnight on Sunday, January 31, when I will choose a winner at random. Only entries from Canada and the U.S. are accepted.

I am able to offer one lucky reader a copy of this beautiful book thanks to the generosity of Raincoast Books. Though the copy was provided to me for free, you can bet that all opinions expressed here are my own, and that this cookbook is really worth your time.

More Soups to Save the Day

If you are looking for another delicious vegetarian soup, I recommend this kabocha squash soup. If you are interested in incorporating meat in your soup, you have to try my family favorite instant pot fish soup or classic chicken soup.

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Bar Tartine's Sauerkraut Soup (vegetarian)

This Slovakian sauerkraut soup is a traditional part of the Christmas meal at Bar Tartine's Nicolaus Balla's household, and it will now become a favourite in ours. This sauerkraut soup is tangy and rich in flavour, full of plump mushrooms and juicy strands of cabbage. Serve it on top of a mound of mashed potatoes for full effect.

Course Soup

Cuisine Slovakian

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 137kcal

Author Ksenia Prints

Ingredients

• 2 liter vegetable broth
• 3 cups drained sauerkraut (you can make your own following my grandfather's recipe, or use store-bought)
• 1 cup sauerkraut brine
• 230 gram button mushroom
• 4 green serrano chiles stemmed and thinls sliced
• 2 green bell peppers stemmed, seeded and diced
• 2 sweet white onions cut into large dice
• 60 gram apple wedges pitted prunes, dried apricots or dried cherries, cut into bite-size pieces
• 225 gram russet potato peeled and diced OR cooked and mashed into a puree and set aside
• 2 large tomatoes cored and diced, juice reserved
• 12 garlic cloves chopped
• 5 tablespoon hot paprika
• 10 dried chipotle or arbol chiles
• 1 tablespoon caraway seeds toasted
• 2 bay leaves
• 2 tablespoon kosher salt
• sour cream for garnish - optional
• Freshly group black pepper

Instructions

• If you have chosen to serve the soup atop mashed potatoes, then cook and puree your potatoes using your favourite method. Otherwise, keep going with the recipe.
• In a large saucepan over medium high heat, combine broth, sauerkraut and brine, mushrooms, serranos, bell peppers, onions, fruit and potato and bring to a simmer. Cover and turn heat to med-low. Maintain a gentle simmer and cook gentle until potatoes are tender but firm, about 30 minutes.
• Add the tomatoes, garlic, paprika, chipotles (if using), caraway seeds, bay leaves and salt and continue to simmer, uncovered, until the potatoes are just about to fall apart, about 20 minutes longer. Remove and discard the bay leaves.
• Ladle soup into individual bowls and garnish each bowl with pepper (and sour cream, if using).
• Leftover soup will keep in the fridge for up to 1 week.

Nutrition

Calories: 137kcal | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 3967mg | Potassium: 673mg | Fiber: 8g | Sugar: 13g | Vitamin A: 3283IU | Vitamin C: 74mg | Calcium: 61mg | Iron: 3mg

The post Bar Tartine's Sauerkraut Soup appeared first on At the Immigrant's Table.

Borscht recipes are a dime a dozen.
This may not be the smartest thing to tell you at the beginning of a post giving you yet another borscht recipe. But it's the truth - each Slavic family has its own borscht recipe, its own way of mixing together beets and potatoes and water and cooking it all slowly, so it melds into one bright symphony. Each family has its own secrets.
And today, I'd like to share with you G's father's vegetarian Ukrainian borscht.

I told you about Terry before. Along with his cucumber salad and piles of books on the dining room table, this borscht was one of the first things about G I discovered, one of the first things that told me I belong with the boy sitting across me at dinner. One of the first things that made me feel at home in the blue house on Queenston.

Though so different from the borscht we make at home, Terry's vegetarian Ukrainian borscht was a creation so rooted in tradition, so mired in generations of life off the land and your pantry, that it sang to me in its own way. Though so different from what I thought was right, I was surprised to see that Terry's borscht wasn't wrong. And perhaps, that was the first step on the road to my becoming a more open-minded, accepting adult (ha!....)

Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables. It's vegan and gluten-free, but no self-respecting Ukrainian would dream of eating it without a generous dollop of sour cream. In short, it's a borscht recipe that deserves to be made a part of your regular soup repertoire.

I've been planning on sharing with you Terry's vegetarian Ukrainian borscht recipe for a year now. So this Christmas, when everyone but Terry and I went to watch the new Star Wars, I watched him make it. I followed his movements closely as he chopped onions, and as he added vegetables to the pot, and as he measured out his vinegar. I couldn't help myself and added a few additions of my own - fresh dill instead of dry, a bay leaf and some allspice. But mostly, I watched Terry, and I memorized.

So when I came home, I immediately set to work on making Terry's Ukrainian vegetarian borscht. Amidst unpacked suitcases and bags of groceries, I stood at the counter chopping beets and steaming up my windows. I sang Russian songs and danced a little. I felt joy.

When I had my first taste of this soup, I knew I nailed it. This was it, Terry's mythical vegetarian Ukrainian borscht. With this recipe, I fell in love with G; with this recipe, I knew I could cement his love to me. I ladled out soup and dropped a dollop of sour cream into his bowl, sprinkling fresh dill on top.

I carried the bowls triumphantly over to the kitchen, setting them on the inlaid mosaic table in the living room. I gave G a spoon and watched the smile spread on his face as he had his first sip. I rejoiced as he nodded solemnly, savouring each bite, each carefully selected seasoning, each note.

And then I sat there in horror as he said the next few words, my jaw dropping with each syllable:

"But you know, my dad always cuts his vegetables into matchsticks, as they do in Western Ukraine. This is how you know this borscht was made by an insolent Eastern conqueror."

Trust me though - what this borscht lacks in authenticity, it more than makes up for in flavour and ease of preparation. Whether you chop your vegetables into a fine dice, or carefully cut them into matchsticks, this borscht deserves to be made. Promise me that.

If you are looking for more Russian recipe inspiration, then you're in luck! I will be taking over the Huffington Post Canada Living Instagram account all of this week, and showcasing some of my favourite Russian and Israeli recipes! Please follow my #huffposttakeover exploits over on the HuffPost Canada Living Instagram, January 18 to 22!

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Vegetarian Ukrainian borscht

Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.

Course Soup

Cuisine Eastern European, Ukrainian

Keyword Borscht recipe, Ukrainian borscht

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 87kcal

Author Ksenia Prints

Ingredients

• 2 beets peeled and diced into small cubes
• 1 large onion peeled and diced into small cubes
• 4 garlic cloves minced
• Two carrots peeled and diced into small cubes
• 6 cups water
• 2 potatoes peeled and diced into small cubes
• 2 cups chopped frozen vegetables mix or 1 cup frozen green peas
• Bay leaf
• 5 whole allspice
• White vinegar to taste (start with ⅛ cup and add as needed)
• Salt & pepper to taste
• Dill fresh or dry, to taste (start with 1 teaspoon dry dill or half a bunch of fresh dill)
• Fresh parsley and/or cilantro optional
• Sour cream optional

Instructions

• Add vegetable oil to a heavy-bottomed pot. Add beets and sauté until a bit softened, about 30 minutes, covering after 10 minutes. Uncover, add carrots and sauté an additional 15 minutes. Add onions and garlic, add sauté another 10 minutes before adding the potatoes and water. Cover, increase heat and bring to a boil. Once boiling, add bay leaf and allspice peppercorns, reduce heat to medium and let everything cook together until all vegetables are soft, about 20-30 mins. Add frozen vegetables and chopped herbs. Taste, and season with vinegar, salt and pepper, as needed.
• You can eat the borscht right then, thought its best allowed to rest overnight for the flavours to come together. Serve with sour cream and more herbs.

Notes

 

 

Nutrition

Calories: 87kcal | Carbohydrates: 19g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 50mg | Potassium: 414mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2319IU | Vitamin C: 18mg | Calcium: 33mg | Iron: 1mg

The post Vegetarian Ukrainian Borscht appeared first on At the Immigrant's Table.

Russian Olivier salad was one of the first dishes I learned to make as a child. My vegetarian Olivier salad is both an ode to the original, but made into a lighter, healthier and meat-free modern Olivier salad. Instead of plain mayo, my Russian Olivier salad recipe uses white wine vinegar and grainy French mustard. We set aside the ham, bologna, chicken and calf's liver that are used in the meat recipe, but keep the hard-boiled egg that gives the salad its protein. And for pickles, I use my homemade spicy garlic pickles, though you can use your favourite store-bought brand.

My vegetarian Russian Olivier salad is a filling, hefty meal that will satisfy any household.

What is Russian Olivier salad?

Russian Olivier Salad (салат оливье) is as native to Russian cuisine as potatoes. In fact, the famous salad is the Russian version of the American potato salad - but zestier, mellower and more full of sweet, contrasting flavors!

Russian Olivier salad is a classic salad dish that originated in Russia during the 19th century. It is also known as "Russian Salad" or "Olivier Salad". The ingredients usually include boiled potatoes, diced vegetables such as carrots and peas, eggs, pickles, and either beef or chicken. It is usually dressed with mayonnaise and served cold.

While it originated in Russia, Olivier salad has since become popular all over the world due to its easy preparation and delicious taste. The flavors of the vegetables combined with the tangy dressing make it a favorite side dish for many people. Russian Olivier salad is a great way to liven up any meal and can be customized with different types of vegetables or proteins to suit your tastes.

The history of Olivye Salad

The story of Olivye Salad is filled with legends. One popular tale says it started at a Russian nobleman's home, where a French chef amazed him with fancy dishes. When a potato salad became a favorite, the nobleman named it after the chef, Olivier salad. However, this connection to French cuisine was just a coincidence.

The more likely story is that Lucien Olivier, a Belgian chef at the famous Hermitage restaurant in Moscow, created the salad. The original recipe was a secret, but its mix of flavors has made it a cherished dish in Russian culinary tradition.

When to Serve Olivier Potato Salad?

Olivier potato salad is most often served on Russian New Year's Eve, alongside a glass of champagne, infused vodka or Russian mulled wine warming on the stove.

The twinkling light of candles. Your grandmother's laughter. The clinking sound made by two glasses of champagne, meeting. Your sister's sigh of exasperation. The scrape of a fork over a porcelain plate. Your mother's gentle reproach. Juice pouring from a carafe, ice and liquid mingling into one rhapsody. Your father's loud, booming voice, halfway through a joke.

Just like no Russian New Year's Eve dinner would be complete without these, so it wouldn't be complete without Olivier salad. My vegetarian Olivier salad is so good, it won't have you missing the cow's tongue and crayfish tails of the original.

A Russian hit in Latin America: Ensalada Rusa and Salada Russa

Though salad Olivier may have originated in Russia, by now this salad made its way all over the globe. It's understandably popular in Ukrainian cuisine, but I was most surprised to find it in Argentina.

This Russian recipe is known across Latin America as Ensalada Rusa and Salada Rusa. It is a common delicacy in Colombian cuisine, where my husband is from, as well as in Peru, Dominican Republic, Guatemala, Brazil and Argentina.

In these countries, Olivier potato salad has been adapted with local ingredients to fit the palate of Latin American cuisine. The addition of spices like cumin and chili powder gives the salad an extra kick that makes it stand out from other salads. The creamy texture of the mayonnaise is often combined with sour cream to make a crema, and the different textures of the vegetables make Ensalada Rusa a popular choice amongst locals and tourists alike. Whether served as an appetizer or side dish, Ensalada Rusa is sure to be a hit at any Latin American gathering!

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Vegetarian Russian Olivier salad

Russian Olivier salad is the classic Russian potato salad with eggs, carrots, pickles, sweet peas and a fresh, bright mayonnaise dressing. Make this vegetarian olivye Russian salad recipe and fall in love with Russian food!

Course Salad

Cuisine Russian

Keyword New Year, russian new year, Russian Olivier salad

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Chilling time 2 hours hours

Total Time 3 hours hours

Servings 6 servings

Calories 59kcal

Author Ksenia Prints

Equipment

• 1 Large pot
• 1 Chef's Knife
• 1 Cutting Board
• 1 Small saucepan

Ingredients

• 2 potatoes washed and cleaned
• 2 carrots washed and cleaned
• 3 eggs
• 2 large dill pickles chopped finely
• 1 onion chopped finely
• 1 cup frozen peas defrosted
• 2 tablespoon mayonnaise or half mayo and half sour cream
• 1 tablespoon grainy mustard
• 2 teaspoons French white wine vinegar
• 2 cloves garlic

Instructions

• In a large pot, place carrots and potatoes with plenty of water. Bring to a boil, and cook potatoes and carrots until easily pierced with a fork, about 30 minutes. Cook three hard boiled eggs.
• Peel potatoes, carrots and eggs (I use the back of a sharp paring knife to peel the potatoes and carrots). Chop finely. Combine in a large bowl with onions, pickles, peas and dressing ingredients. Mix until well combined - eggs will break a little, and that's OK - they will help flavour the sauce. Taste and correct seasonings. Let sit In the fridge for at least a couple of hours, preferably overnight. Serve with a little bit of fresh dill on the side.

Notes

Lighten it up! - mix half the mayo with half sour cream for a lighter, healthier Olivier salad.

Latin American style - add a pinch of cumin or even chilli powder to the salad dressing for a Latin American take on this delicious salad.

Vegan Olivier Salad - when I have vegan friends joining us for dinner, I make Olivier salad with vegan mayo and omit the eggs.

Nutrition

Calories: 59kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 134mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 637IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg

Ingredients for a vegetarian Olivier Salad

• Potatoes - Any type of tater will do! I prefer Yukon gold or red potatoes as they hold their form when cooked and don't get too mushy if you accidentally overcook them.
• Carrots - Any form of carrots are acceptable here, excluding the mini peeled ones.
• Eggs - hard-boiled eggs are the protein in this vegetarian version of the beloved Russian classic. You can omit them for a vegan Olivier Salad.
• Dill pickles - these give a great zing and acidity to the salad. Don't skip them! I recommend using homemade dill pickles. For another Russian salad using pickled vegetables, try my Vinaigrette salad.
• Onion - you can use a sweet white onion or a yellow onion.
• Peas - I usually use frozen peas because I like their firm texture and sweet flavor, but you can also use canned peas is that's what you have on hand.
• Mayonnaise - Russian mayonnaise is the classic dressing for this simple salad. You can lighten your salad by using half mayo, half sour cream.
• grainy mustard- this is one of my two secret ingredients. Otherwise, you can also use spicy Russian mustard or horseradish.
• French white wine vinegar - this works to make the salad sweeter and more effervescent. Much better than white vinegar, and takes the salad to a new level!
• Fresh garlic - adds depth to the salad
• Fresh dill (optional) - this adds freshness to the salad and makes it look nice. But you can skip if you find it too strong!

Equipment

• 1 Large pot
• 1 Chef's Knife
• 1 Cutting Board
• 1 Small saucepan

How to make Russian Olivier Salad

Make my Russian Olivier salad? Rate and comment below, pin for later, and share your creations with us on @immigrantstable!

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This is my mother's long-standing, tried-and-true traditional Russian blintzes recipe. Like all her recipes, from Russian syrniki, Russian vareniki, and Russian pancakes, it's focused on being convenient and fast. It uses butter, eggs, white flour, and a bit of sugar, and it's perfect just the way it is. 

Blintzes are a type of thin pancake made from crepes batter. Fill blitzes with a sweet cheese, fruit sauce, or cottage cheese for cottage cheese blitzes, then fry in a pan. Though we also can have savory snacks with meat and mushrooms! They are popular in countries such as Russia, Ukraine, Poland, and Hungary.

Since I created this recipe, I have made many blintzes. I even organized an all-you-can-eat blintzes brunch every year for Maslenitsa! So you can rest assured that this easy blintz recipe is foolproof.

What is the difference between crepes and blintzes?

The main difference between crepes and blintzes is the type of batter used.

French crepes are made with a thin, pancake-like batter that is poured onto a hot skillet or griddle, typically a savory dish and served warm or cold. The batter often has no eggs.

Blintzes, however, are made with a thicker batter that is spread onto a griddle and then folded over to form a pocket. They almost always have eggs at their base. Either savory or sweet and traditionally served piping hot! 

Ingredient Notes: Amount of Milk to Use

My mother's recipe varies in how much she uses, based on how fancy she feels. The more milk, the thicker and more luxurious your crepes will be - but the harder to spread. But using too little milk makes them thin and brittle.

After making tens of thousands of blintzes over the years, I have discovered the golden ratio! You can also use any milk or plant-based milk you like.

Steps to make this Blintz Recipe

Make batter

Whisk together eggs and liquid until well combined. Add oil, sugar, and salt. Continue whisking, gradually adding a cup of flour in small portions. Continue whisking until the mixture is perfectly even and the consistency of yogurt or low-fat sour cream (should be easily pourable but not watery).

Place just a touch of butter at the bottom of a large plate. Set aside.

Cook blini

Set a nonstick skillet over medium heat - the pan should sizzle when you add in the oil! Add a teaspoon of oil, and pour in ¼ cup of the batter while you swirl the pan to spread it thinly and evenly. The blintz should start cooking immediately!

When the edges of the blintzes curl, after about 2 minutes, use a thin spatula to flip it.

Cook briefly on the other side, and remove from the pan onto the buttered plate. Top the cooked blintz with a touch of butter.

Continue cooking

Repeat with the remaining batter.

(Please note that the first blintz rarely turns out; use this one to taste and correct the amount of sugar, flour or salt in your batter. If mixture is too watery to cook properly, add a bit more flour, 1 tablespoon at a time).

Blintzes Filling Recommendations

While I serve my blitzes with either sour cherry sauce or blueberry sauce, you can have these thin pan fried blintzes with the following sweet or savory fillings:

• Cottage cheese - Russians often use farmer's cheese that's known as tvorog for a traditional filling
• Ricotta and cream cheese filling, similar to a cream cheese ricotta cheesecake filling. 
• Blueberry jam 
• Served with fresh fruit
• Mushrooms (use the filling from this bourekas recipe)

How to make cheese blintzes recipe filling

Start by combining ricotta cheese with a bit of sugar to sweeten it. Add a touch of vanilla extract for extra flavor and a pinch of salt to balance the sweetness of the cheese blintz filling. Mix everything until smooth and well combined to make the filling. You can also incorporate some lemon zest for a hint of citrusy freshness. 

Once mixed, spread a generous spoonful of the cheese filling onto each blintz before folding and cooking. This creamy and slightly sweet cheese filling adds a delightful richness to your traditional Russian blintzes, making them even more irresistible. 

How to Store and Reheat Blintzes

Fold them into triangles and place in an airtight container in the fridge. Store filled blintzes seam side down in a container.

If freezing, allow them to cool completely after cooking. Once cooled, arrange the blintzes in a single layer on a parchment-lined baking sheet and freeze them for 1-2 hours until firm. Then, transfer the frozen blintzes to airtight containers or freezer bags, labeling them with the date. Store the frozen blintzes in the freezer for up to 2-3 months.

When ready to enjoy, thaw the blintzes and filling overnight in the refrigerator before reheating and assembling as desired. You can reheat them in the microwave or in the oven set to 200 F for 10 minutes, arranged on a baking sheet.

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Traditional Russian blintzes

There is nothing like waking up to the sound of blintzes sizzling on a frying pan. Golden brown and freshly made, they are the brunch of your dreams.

Course Breakfast, brunch

Cuisine Jewish, Russian

Keyword all purpose flour, authentic, butter, cheese, easy, eggs, foolproof, jam, Maslenitsa, milk, spring, traditional, winter

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 20

Calories 64kcal

Author Ksenia Prints

Ingredients

• 3 large eggs
• 3 cups liquid milk, water, or combination of 2 glasses of milk and one glass of water
• 1 Tbsp. Grapeseed oil olive oil or butter or coconut oil, melted
• 1 Tbsp. sugar more for sweet blintzes
• 1 pinch salt
• 2 cups flour or more, as needed (start with 1 cup if using only water)
• Butter as needed

Instructions

• Bring eggs to room temperature.
• Whisk together eggs and liquid until well combined. Add oil, sugar and salt. Continue whisking, gradually adding up to a cup of flour in small portions. Continue whisking until mixture is perfectly even and the consistency of yogurt or low-fat sour cream (should be easily pourable, but not watery).
• Place just a touch of butter at the bottom of a large plate. Set aside.
• Preheat a pan to medium-high heat - the pan should sizzle when you add in the oil! Add a teaspoon of oil or butter, and pour in ¼ cup of the the batter into the pan, tilt the pan and swirl it around to spread it thinly and evenly. The blintz should start cooking immediately! When the edges of the blintzes curl and bubbles appear, after about 2 minutes per side, use a thin spatula to flip it. Cook the blintz briefly on the other side, and remove from pan onto the buttered plate. Top the cooked blintz with a touch of butter. Repeat with remaining blintzes, and transfer the blintzes onto the plate. You can also fold cooked blintzes into triangles.
• (Please note that the first blintz rarely turns out; use this one to taste and correct the amount of sugar, flour or salt in your batter. If mixture is too watery to cook properly, add a bit more flour, 1 tablespoon at a time).
• You can also whizz the blintz batter in a blender or food processor to avoid any lumps.

Notes

You can also whizz the blintz batter in a blender or food processor to avoid any lumps. 

Nutrition

Calories: 64kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 90mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 36IU | Calcium: 6mg | Iron: 1mg

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Sour cherry sauce is a condiment, a topping, a filling. But above all, it's a host of memories: some good, some bad, some painful. I use these cherries in my gluten free cherry cobbler and cherry sufganiyot.

My boyfriend loves black forest cake. He is undoubtedly thinking of the store-bought, maraschino cherry-laden, whipped cream-topped affair everyone envisions when they hear the name.

But I have something else in store.

It's a towering mess, my black forest cake. Layers of homemade whipped cream interchange with chocolate cake and sour cherries, six in total. The icing that surrounds the whole affair is a sour cream serenade, with rivers of blood-red sour cherry sauce trailing throughout. I have taken a spoon and drizzled it everywhere, dropping haphazard sour cherries in strategic spaces.

The cake looks like a murder of crows in a Hitchcock film, like Snow White's bloody lips on her pale face, like the glimpse of a real life killing I had once glimpsed on a site whose name I would rather forget. It is terrifying and messy and not at all what a cake made by a cheerful 20-year-old should look like.

And yet, when I present it to him, he pretends to like it with all the aplomb only a loving 32-year-old can muster.

When he cuts himself a slice, a spritz of crimson sour cherry sauce comes bursting out of the cake's inside. He looks at me for a moment, his eyebrows arched in surprise. Then he silently goes back to cutting the cake.

I am in my parents' kitchen on a Saturday. I am reeling from the pain of a break up from the black forest cake-loving man who was a constant companion for seven long years. The cacophony of songbirds outside is deafening, especially against the pounding hangover in my head, and the metallic taste in my mouth. There is glitter still on my arms and cleavage, glitter on the pants I threw on the floor as I stumbled home at 2am. Glitter on the chest of a man whose face I'd rather forget, have already forgotten. Glitter everywhere... Yet I don't remember there being glitter at the party I was at.

My parents just came back from a riveting game of tennis, or whatever it is that they do in the country club every Saturday. My mother is running around the kitchen, hastily throwing pots and pans onto the stovetop. She boils water, and throws some sour cherry vareniki in the pot.

I stand and watch them, little pockets of sour cherry sauce floating in a saucepan of water. Rivulets and whirpools spin all around them. There is so much movement in that little pot that it's almost enough to make me feel like the world is not coming to an end in my head. It is almost enough to make me feel strong.

Fifteen minutes later, lunch is served. I am the first to sit down, leaving a trail of glitter on the kitchen floor.

I dig my fork into a varenik, and sour cherry sauce come bursting out, its warm liquid stinging my hand and landing on the white t-shirt I am wearing, staining it an irrevocable, glaring red.

I look down at myself and sigh. I think for a moment of whether I should get up and change, or stop eating altogether, or go out on the street and lose myself completely in the crowds of people.

Then, my mother comes and sits down next to me. She rests her hand on top of mine, stroking my fingers gently, absentmindedly.

I smile and ignore the stain. I dig into my vareniki, letting the sour cherry juices dribble down my chin. I decide to stay here, with her and the sour cherry sauce, at least for today.

My grandmother rolls her blintzes tightly, like the fate of the world rests amongst their folds. They are golden and beautiful, brown in the spots where the butter kissed the dough for a bit longer than necessary. She always fries them in butter, even when she promises my cousin and I they're dairy-free. We know better than to believe her, yet we eat them anyway.

There is no boy I'm grieving over anymore. No hangover. No glitter. But there is sour cherry sauce inside my grandmother's blintzes. It pools over the tvorog filling, like little drops of blood over Snow White's lips and ivory skins. Its flavour is tart and sweet at the same time, a perfect balance against the crispy, doughy blintzes.

And there is a man by my side. I rest my hand on top of his, stroking his fingers gently, absentmindedly. He tucks into my grandmother's blintzes with tvorog and sour cherry sauce with the zeal usually maintained for doughnuts and chocolate and pixie dust. That some people save for black forest cake.

He loves sour cherry sauce almost as much as I do.

I think I'll keep him, at least for a while.

You can also serve this vegan cherry sauce with my favorite Pancakes without Milk recipe!

Find out what to do with sour cherry sauce on Monday - and if you're looking for last minute gifts, I've got you covered!

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Sour cherry sauce

Tart and sweet Russian sour cherry sauce for blintzes, cake, pancakes, or just to eat with a spoon.

Course Condiment

Cuisine Russian

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 55kcal

Author Ksenia Prints

Ingredients

• 1 cup 300 g sour cherries, pitted - fresh, canned or jarred all work
• ¼ cup sour cherry juice or water
• 2 TBs sugar 3 TBs if using water
• 1 teaspoon cornstarch

Instructions

• Pour juice or water into a heavy saucepan. Add sugar and cornstarch and whisk until smooth. Bring to a boil over moderate heat and cook until slightly thickened, about a minute. Stir cherries and let cool.

Nutrition

Calories: 55kcal | Carbohydrates: 14g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 102mg | Fiber: 1g | Sugar: 12g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.2mg

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Memories of Lavash Bread

As I walk into my favourite Middle Eastern bakery in Beer Sheva, my nostrils are immediately filled with the smell of toasted sesame and almonds.

All around me are mounds of treats: sweets drizzled with so much honey they are sticking to the platter, baklava bursting with ground pistachios, warm, fluffy pitas just freshly taken out of the oven.

But I usually walk past all that, my mind focused on one thing: the lavash bread.

What are Lavash crackers?

Whether it is spelled lavash bread or lavosh bread, this Middle Eastern bread is essentially a yeast-free work of art.

Lavash is an Armenian bread that is made without yeast, and sprinkled with sesame seeds and zaatar (if you are unable to locate it, Iraqi or bedouin coal-fired pitas are a great substitute).

For those abstaining from commercial yeast due to a Candida-friendly diet, lavash is a godsend: it's a soft, delicious creation that is fragrant with all the familiar scents of bread, but without any of the associated stomach pains.

When to serve Lavash crackers?

I love serving lavash bread during al-fresco dinners with family. Letting everyone rip into the large pieces of bread, tearing out a part for themselves, crumbs flying everywhere.

The look of joy and satisfaction as you see the bread pulling apart.

The gleeful abandon that only comes from doing something with your hands, from breaking the rules a bit.

But for when company comes over for drinks, I fink that the traditional lavash bread can be a bit much.

The crumbs I embrace on my parents' porch, where the pigeons and neighbourhood cats roam freely, are not so welcome of the floor of my little Montreal apartment.

Nor am I able to eat gluten anymore, another sad loss in the great scheme of dietary restrictions.

Adapting Lavash bread into gluten free lavosh crackers

So instead, for this holiday season, I baked a batch of gluten-free almond lavosh crackers.

Similar to their bready counterparts, I prefer to bake my lavosh crackers as one long circle that is later broken into shards; it brings just a bit of the same devil-may-care attitude to my holiday dinner parties as it did to those al-fresco family lunches.

I top my gluten free lavash crackers with almonds in place of sesame seeds, but you can do either.

But if you prefer your look a bit neater, you can cut the crackers before baking.

What's special about these gluten free lavosh crackers?

These gluten free crackers are:

• Gluten free
• Thin
• Crispy
• Delicious - with some salt and seasonings
• Crunchy
• Easy to make
• Ready in under 30 minutes
• Customizable
• Authentic Middle Eastern food
• Vegan (just omit the egg wash)

Ingredients

• gluten free flour mix - Gluten free flour mixes have come a long way since the rise of gluten free baking! King Arthur makes a lovely gluten free 1:1 blend. Bob's Red Mill 1:1 Gluten Free Flour, or the Thomas Keller Cup4Cup blend is also recommended. The best approach is finding one you like, ensuring it has xanthan gum in the ingredients, and trying it out! If your favourite GF blend doesn't contain xanthan gum or psyllium husk, add ½ teaspoon of either one
• salt
• sugar
• warm water - make sure it is warm though. You can use boiled water with a bit of cold water, a 50/50 ratio.
• olive oil - this adds a vegan fat to the dough
• egg - you can also use a vegan egg replacer like JUST egg or flax eggs.
• slivered almonds - used for topping these gluten free lavosh crackers. You can also use sesame seeds and zaatar instead.

See recipe card for exact quantities.

How to make gluten-free lavosh crackers

Preheat the oven to 350F (175C). Line two trays with baking parchment. Flour a working area.

Make gluten free dough mix

In a bowl, combine flour, salt and sugar and stir with a fork stir to combine. In a separate bowl, combine warm water, oil and egg and add to the flour mix. Using a fork, mix these until combined fully.

Knead gently in bowl for about 30 seconds, until dough comes together.

Roll into a thin large lavosh bread

Lightly flour your working surface. Divide the dough into four pieces. Roll these out with the rolling pin (if you are looking for more uniform, even crackers, cut these into any desired cracker shape - traditional lavosh crackers are bigger, to allow for more scooping).

Once you have your desired shapes, sprinkle with slivered almonds and brush with an egg wash.

Bake gluten-free lavash crackers

Bake until golden in a preheated 350F oven. The smaller your pieces, the quicker they will cook through; a whole round will take 15-20 minutes, while small rectangles require 10-15 minutes. If you cooked a whole round, break it into desired pieces as soon as it's cool enough to handle.

Cool completely and store in an airtight container. Serve with a Middle Eastern appetizer platter or your favorite middle eastern dips.

What to serve with lavash crackers?

Crackly thin and sprinkled with a generous helping of almonds, these gluten-free almond lavosh crackers go beautifully with labaneh, hummus and all manner of Middle Eastern dips like baba ghanoush or za'aluk. They won't give anyone a stomach ache, and will look beautiful on your holiday dinner party table.

For a non middle eastern dip, i like to serve it with cowboy caviar dip.

And sometimes, when no one is watching, I take a piece of a lavosh cracker in my hand and break it, letting the crumbs fall on the floor... For old times' sake.

FAQ

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Gluten-free lavosh crackers with almonds

Crackly thin and sprinkled with a generous helping of almonds, these gluten-free almond lavosh crackers go beautifully with labaneh, hummus and all manner of Middle Eastern spreads.

Course Appetizer, Bread

Cuisine armenian, Israeli, Middle Eastern

Keyword almonds, bread, crackers, fall, gluten-free, olive oil, sesame seeds, spring, summer, vegan, winter, zaatar

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 crackers

Calories 163kcal

Author Ksenia Prints

Equipment

• Baking sheet
• Rolling Pin
• Pastry brush

Ingredients

• 2 cups gluten free flour blend if your favourite GF blend doesn't contain xanthan gum or psyllium husk, add ½ teaspoon of either one
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ c warm water
• ⅓ cup olive oil
• 1 egg or egg replacer
• 2 TBs slivered almonds
• Egg wash 1 egg mixed with a bit of water

Instructions

• Preheat the oven to 350F (175C). Line two trays with baking parchment. Flour a working area.
• In a bowl, combine flour, salt and sugar and stir with a fork stir to combine. In a separate bowl, combine warm water, oil and egg and add to the flour mix. Using a fork, mix these until combined fully.
• Knead gently in bowl for about 30 seconds, until dough comes together.
• Lightly flour your working surface. Divide the dough into four pieces. Roll these out with the rolling pin (if you are looking for more uniform, even crackers, cut these into any desired cracker shape - traditional lavosh crackers are bigger, to allow for more scooping). Once you have your desired shapes, sprinkle with slivered almonds and brush with an egg wash.
• Bake until golden in a preheated 350F oven. The smaller your pieces, the quicker they will cook through; a whole round will take 15-20 minutes, while small rectangles require 10-15 minutes. If you cooked a whole round, break it into desired pieces as soon as it's cool enough to handle.
• Cool completely and store in an airtight container. Serve with a Middle Eastern appetizer platter.

Notes

Instead of almonds, you can also top these gluten free crackers with sesame seeds and zaatar for a more traditional topping.

Nutrition

Calories: 163kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 240mg | Potassium: 19mg | Fiber: 3g | Sugar: 1g | Vitamin A: 24IU | Calcium: 24mg | Iron: 1mg

The post Gluten-Free Lavosh Crackers appeared first on At the Immigrant's Table.

At first, it's the smell that draws me in. Rich and layered, it reminds me of chocolate and bonefires and early cool mornings when everything around you is just waking up. Then, it's the sight - black and shiny, with a perfect layer of crema on top that hints at the secrets within. The taste is the last thing that hits me, but it's what seals the deal - creamy and strong and resolute.

Good coffee is like a long-lost lover, your stomach contorting in anticipation each time you lay your eyes on him. And your first kiss - that first sip you take from a cup - is like a tall glass of water on a parching summer's day.

I love coffee. I try not to love it so much, because I know it's not so good for me, the oily black gold causing my stomach to clench in more ways than just anticipation. I also hate the way it makes me feel - jittery and happy and motivated at first, but then, very quickly, as exhausted and drawn out as a night-shift worker.

Yet I can't refuse its siren call. In the early morning, as I am getting ready to go to work, I make myself a cup of latte in our Nespresso machine. Then at work, I'll often get another cappuccino in the afternoon, letting its foam envelop me in a cocoon of warmth, melting away the stress of the waking hours. In coffee shops, I get a cappuccino or a cortado, letting myself splurge on the extra splash of milk. In Israel, I always ask my mom to brew me some of her famous mud coffee - with cardamom and sugar, it's the best cup of joe I could possibly imagine.

So when one of my favourite bloggers, Kimberly of The Little Plantation, asked me to participate in a very special blog party promoting Malawian coffee, I didn't have to think twice. Malawi is one of the lesser known coffee-producing regions in the world; this is despite the fact that most of the coffee that comes from Malawi is fair  trade and of high calibre. In a world where so much of the products we buy are sourced in questionable ways and through questionable means, the opportunity to support such worthwhile coffee is one I wholeheartedly endorse.

I knew right away that I wanted my recipe to bring together coffee and cardamom, two of my favourite flavours. And in honour of Chanukah, the Jewish festival of light, I decided to try my hand at preparing gluten-free sufganiyot with cardamom coffee cream. And after several tries, I am proud to present to you my dessert of choice for this Jewish holiday season (the sufganiyot recipe is adapted from this great recipe for gluten-free donuts from the Culintary Institute of America).

Coffee lends itself beautifully to desserts, its bitterness highlighting the sweet undertones of sugar and spice. In these gluten-free sufganiyot with cardamom coffee cream, the coffee is paired with gently sweetened cream and piped into freshly fried Jewish donuts. The result is a decadent affair with cream, coffee, and a gentle dusting of icing sugar.

If you're looking to try some Malawian coffee yourself, I bought my single-origin Malawian beans from San Diego Coffee on Amazon. You can also source Malawian coffee from Toms and Igourmet in the U.S., or from Coffee Direct in the UK (there's even a 20 per cent discount code for readers of this post - just use #loveMalawicoffee when you purchase from this site! Valid until Dec 31).

If you are as big of coffee fans as I am, check out these other great recipes showcasing Malawian coffee.

Winter Spices Coffee Cake by Twigg Studios

Coffee Crunch Chocolate Mousse by Bettina's Kitchen

Vegan Malawi Coffee ice cream with salted caramel swirl by The Little Plantation

Christmas Coffee and Vanilla Eggnog by Marrbell

Tofu Skewers with Chocolate Coffee Sauce from Jenny Mustard

Coffee and Hazelnut Buns with Orange Icing by Mademoiselle Poirot

Cream of Celeriac with Coffee Drizzle by Plants on your plate

Zabaione al Caffé by Life Love Food

Coffee blondies with homemade nutella (vegan, gf) by The Green Life

Salted Chocolate Mocha Cupcakes from Wife Mama Foodie

Coffee Brownies (gf) by The Full Helping

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Gluten-free sufganiyot with cardamom coffee cream

In these gluten-free sufganiyot with cardamom coffee cream, the coffee is paired with gently sweetened cream and piped into freshly fried Jewish donuts. The result is a decadent affair with cream, coffee, and a gentle dusting of icing sugar.

Course Dessert

Cuisine Jewish

Keyword sufganiyot

Prep Time 1 hour hour 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours

Servings 8

Calories 458kcal

Author Ksenia Prints

Ingredients

For sufganiyot:

• 1¼ cups white rice flour
• 1 cup granulated sugar
• ⅞ cup potato starch or corn starch
• ½ cup tapioca starch
• ½ cup plus 1 tablespoon chickpea flour or soy flour
• 4 teaspoons xanthan gum or psyllium husk
• 1 teaspoon salt
• 1 ¾ teaspoons baking powder
• 7 ½ teaspoons instant dry yeast
• 1 ¼ cups warm milk of choice or water
• 1 ½ sticks unsalted butter melted
• 2 large eggs lightly beaten
• 4 cups vegetable oil or more
• Extra sugar powdered sugar or cinnamon, optional

For coffee cardamom cream:

• 500 ml whipping cream
• ⅛ cup cold strong brewed Malawi coffee use 2 TBs to brew this amount
• ½ teaspoon cardamom
• 1 TB sugar

Instructions

• Place rice flour, granulated sugar, potato starch, tapioca starch, chickpea flour, xanthan gum, salt, baking powder and dry yeast in a large bowl. Beat briefly with a mixer or whisk to combine.
• Add milk, melted butter and eggs to dry ingredients. Beat for 5 minutes at medium speed.
• Let dough rest for 20 minutes in a warm, draft-free area.
• Cut 5x5-inch squares of parchment paper, and spray them with oil spray. Arrange each square in a muffin tin (it's ok if it's not perfect). Spoon dough into each parchment square, trying to shape it like a ball. Let proof for 20 minutes in a warm, humid environment.
• In a deep pot or electric fryer, heat oil over medium heat until oil reaches 350 degrees, and a bit of dough you flick into the oil immediately start to cook. Gently slide 2 donut sheets into the oil and fry 4 to 6 minutes or until golden brown. Use a slotted spoon to remove the paper and gently turn donuts. Cook another 2 to 3 minutes. Remove to a tray lined with several sheets of paper towels.
• Prepare cream: beat whipping cream until it can hold stiff peaks. Slowly add sugar and cold coffee, 1 teaspoon at a time, continuing to whisk to incorporate (make sure the coffee is cold! Adding hot coffee will curdle your cream).
• When sufganiyot have cooled a bit, cut them in half and spoon cardamom coffee cream. Sprinkle sufganiyot with powdered sugar.

Nutrition

Calories: 458kcal | Carbohydrates: 54g | Protein: 7g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 485mg | Potassium: 344mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1050IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

The post Gluten-free sufganiyot with cardamom coffee cream {GF} appeared first on At the Immigrant's Table.

Russian cuisine is as well known for its pastries as the French - and medovik cake is its gateway drug. My gluten-free medovik is a scrumptious Russian torte with layers of crispy thin pastry, decadent mascarpone cream with honey and fresh fruit. If you've never had Russian tortes before, you're in for a treat!

This post is a partnership with Baker's Secret, but all opinions expressed here are my own. Please consider supporting the brands that make this blog possible.

Russian tortes, a family affair

Before every holiday, my grandmother wouldn't answer her phone for a couple of days. In person, conversations with her were a distracted affair, full of silences and muffled answers, and could only be conducted in her apartment.

And the reason for that was cake.

Because you see, every holiday my grandmother would slave away for hours in order to create a magnificent Russian layer cake. She would bake the dough and whip the cream, carefully select her ingredients and marinade all of her fruits. This took hours, and usually days.

One year the result was Napoleon, a thousand-layers creatio of cream and crinkly-thin layers. Another it was be her peach and sour cream roll up. And often times, it was medovik.

Childhood memories of my grandmother's Medovik

My grandmother's medovik is a traditional Russian layered cake. Each cake layer is baked separately to a gentle crisp, laced with honey and eggs. Then it is topped with a generous helping of heavy sour cream, mixed with sugar. The whole thing is put together and sprinkled with more crumbs, and allowed to rest for at least a day.

Medovik is an incredible, decadent affair that needs time - time to be baked, time to be assembled, time to rest - and most importantly, time to enjoy.

Today, my grandmother is 81. She no longer makes cakes for every holiday. Now, she waits for extra special occasions - my visits, Russian New Year's Eve, her birthday. When she does bake, her cakes are no longer as elaborate, though Napoleon, my favourite, still makes common appearances.

Her hands are calloused, and there are age spots on her face. Walking too long tires her out, though conversations can go on for hours. At times, these are distracted affairs that diverge on many tangents.

But her mind is as sharp as ever, honed every Sunday night on Russian trivia game shows (Chto Gde Kogda, anyone?) and through constant reading.

And her cakes are just as delicious.

A modernized, gluten-free medovik

This is my version of my grandmother's Russian medovik - a gluten-free, scrumptious cake with layers of crispy thin pastry, decadent mascarpone cream and fresh figs and pomegranates. It's decadent, but without refined white flour, less sugar than its traditional Russian counterparts and the tanginess of mascarpone, you could feel slightly more wholesome about the whole thing.

Good baking starts with good pans

And to help you bake it, I'm even hosting a giveaway! Because this cake is baked in layers, it helps to have a few pans on hand. I used my favourite Baker's Secret baking set, which includes a sheet cake pan, a loaf pan, a 9-inch square cake pan and a good ol' baking sheet. To shape my layers, I used a Baker's Secret 8-inch round cake pan, whose lovely red colour later served as a beautiful serving tray on which to present my cake.

If you'll excuse the pun, Baker's Secret held the secret to baking my layers with little fuss.

And now, you could also win an 8″ Baker's Secret Square Cake Pan, delivered directly to your doorstep just in time for all that holiday baking. Just enter below!

For more dessert recipes, try my gluten-free peach cobbler or no bake chocolate pistachio cake.

Whether you use your new Baker's Secret cake pan to bake my medovik, or to create a family favourite of your very own, I'm sure you're going to have a lovely time with it.

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Fig and honey medovik - a gluten-free Russian layer cake (and a GIVEAWAY)

A gluten-free layered Russian fig and honey cake (medovik) - a scrumptious cake with layers of crispy thin pastry, decadent mascarpone cream and fresh fruit.

Course Dessert

Cuisine Russian

Keyword honey cake, medovik

Prep Time 1 day day

Cook Time 40 minutes minutes

Total Time 1 day day 40 minutes minutes

Servings 8

Calories 697kcal

Author Ksenia Prints

Ingredients

For layers

• 2 eggs
• 1 cup sugar
• 2 tablespoon honey
• 100 g butter
• 2.5 cups gluten-free flour mix if you're not gluten-free, you can use regular flour in the same ratio
• 2 tablespoon baking powder

Honey Mascarpone cream:

• 2 cups mascarpone
• ⅔ cup heavy whipping cream
• ¼ cup sugar
• 1 tablespoon honey
• Fresh figs
• Fresh pomegranate seeds

Instructions

• Combine eggs, sugar, honey and butter in a bain marie (a mixing bowl placed over a gently boiling of water). Mix well, stirring until oil has fully dissolved. Add flour and baking powder and stir until a ball of dough forms (do not overmix).
• Remove dough from bowl, and knead a few times until dough can be shaped. Wrap in plastic wrap and chill in fridge for 12 hours.
• Once chilled, flour your work surface and Preheat oven to 350F (180C). Roll out dough into 5-6 circles of about ¾ inch thick (you can use a cake pan to measure out your circles). Dough will be very hard to work with at first, but it will get easier as dough warms up.
• Bake each layer on a separate baking sheet for 7 minutes, and let cool on a wire rack. Stack the cakes on top of each other and even out the sides, removing all the extra cut dough so the cakes look good layered on top of each other.
• Combine all ingredients for honey mascarpone cream. Whip together until mixture holds stiff peaks.
• Smear about 3 tablespoons of cream between each two layers. Use half of remaining cream and do a full coating of a "crumb layer" around the cake (the first layer of frosting; doesn't need to be perfect). Let chill for a couple of hours, preferably overnight. Use the remaining cream to do a second and final layer of icing. Cake can be served immediately, or allowed to rest for a few hours for cream to set.
• Decorate the top with fresh figs and pomegranate seeds. Serve to oohs and ahhs.

Nutrition

Calories: 697kcal | Carbohydrates: 67g | Protein: 10g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 146mg | Sodium: 451mg | Potassium: 42mg | Fiber: 4g | Sugar: 40g | Vitamin A: 1451IU | Vitamin C: 0.2mg | Calcium: 303mg | Iron: 2mg

The post Gluten-Free Medovik (Fig And Honey Russian Layer Cake) appeared first on At the Immigrant's Table.

Despite having been a vegetarian and a cook for most of my life, I am ashamed to say I have never made granola bars. The most basic of baking tasks has actually eluded me for the longest time, perhaps because the most basic is often the hardest to get precisely right. But with these pear chocolate granola bars, friends, I am happy to say I've come a step closer to being a fully fledged cook.

When I first picked up the package of organic Multi Nature granola from NaturSource, I knew right away I wanted to remedy my cooking deficiency and make granola bars, the most hippie of homemade baked goods. I had all these ideas about what to put in my  granola bars. Visions of pistachios and dried cranberries came to me, though blackberry-sage-white chocolate was also strangely appealing. The fall's pumpkin purees and ginger shavings seemed interesting. There were so many possibilities!

But then, I tasted the granola clusters themselves. Natursouce's organic Multi Nature granola blend is so delicate, so precise, that it actually felt like it would be a crime to obfuscate it with strange combinations. So I had to rethink the whole thing... And while doing so, I ate nearly the entire bag.

And then it was Thursday night, and I was severely running out of time to put this recipe together. As my eyes swept across my kitchen, I glanced some beautiful local pears that I'v used in my gluten free quiche with pear and brie, leftover from last week's experiments for another publication (wait until you see what I made with them!). My mind went back to the chocolate-pear strudel I made for this space what feels like aeons ago, and I realized that I had to have that flavour combination once more.

For inspiration on how to put my first granola bars together, I turned to my ol' trusty . Amidst its pages of healthy, delicious vegan goodness I found Angela Liddon's recipe for her glo bars. Simple, wholesome, and without any cooking involved (at least in the version I was going for), these seemed like the perfect fit. But alas, my pantry was sadly devoid of brown rice syrup, or even almond butter. It seemed like I was destined to be denied delicious granola bars.

No matter! I was not going to let the lack of ingredients bring me down. Some experimentation later, I was happily gnawing away on protein-rich, sweet, chewy pear chocolate granola bars with a dark drizzle on top. If you have some brown rice syrup, that would be great in place of the honey - and would then make these bars wholly vegan. And though I will not dare to claim these are strictly healthy, I will honestly tell you - they are seriously delicious, and would make an only slightly-guilty breakfast.

And now, onto the Friday links!

• Though I do not live in America, and therefore will not be celebrating Thanksgiving, for some reason I've been obsessing about gluten-free and vegan pies.
• Speaking of pies, as much as I love my shortening-pie crust (LINK), I've been trying to move away from having to buy an ingredient I never use otherwise. These tips for an all-butter pie crust are a step in the right direction.
• Reading this really moved me, and I genuinely think the tune is excellent. I couldn't compose that at age 28, let alone as a child.
• Being lactose-intolerant, I've never made horchata. But thanks to Vampire Weekend, I've been obsessed with tasting this sweet, milky concotion for years. This vegan version brings me a step closer to achieving my nirvana.

• 

  This is one of the more stunning blogs I've come across lately, food-related or not.
• The lone Canadian who took on Trader Joe's.
• I'm enamoured with this real-life, sustainable hobbit lair - but why don't they live there anymore?...
• Reading  while trying to put together a Jewish cooking school project is not advisable (though it is also encouraging at times, and hey - her school worked!).

Have a great weekend!

P.S. - This is a sponsored post, but all opinions expressed here are my own. I am proud to support a local, family-owned business whose product I truly appreciate, and I thank you for supporting my sponsors.

P.S. - This is a sponsored post, but all opinions expressed here are my own. I am proud to support a local, family-owned business whose product I truly appreciate, and I thank you for supporting my sponsors.

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Pear chocolate granola bars

These pear chocolate granola bars are not too sweet, not too nutty, and just gooey and chewy enough. Made with plenty of tahini, they are a healthy(ish) protein snack for when you're short on time - and they're easily veganized.

Course Dessert, Snack

Keyword chocolate granola bars, Pear chocolate granola bars

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 269kcal

Author Ksenia Prints

Equipment

• 1 9x9 inch square pan lined with parchment paper

Ingredients

• 3 cups granola
• ½ cup raw whole-grain tahini regular raw tahini will do just fine
• ¼ cup honey if you are vegan, or you have brown rice syrup, use that instead
• 2 TBs coconut oil
• 2 pears chopped
• ½ ounce vegan dark chocolate
• 1 teaspoon coconut oil for melting the chocolate

Instructions

• Line a 9x9 inch square pan with parchment paper, cutting the sides to allow it to fold neatly into the square (or just use two pieces of parchment paper, one going each way - this will make it easier to slide the bars out). Oil pan well.
• In a small saucepan, stir together tahini, coconut oil and honey (or brown rice syrup). Cook over medium heat just until the mixture softens and bubbles a bit, enough to stir it into a cohesive syrup.
• Chop pears into small pieces (no need to peel).
• In a large bowl, mix together the granola and pears. Pour the syrup over the oat mixture and stir well to combine, taking care not to bruise the pears too much. Try to form patties - you want to make sure the mixture sticks together.
• In microwave or using the double broiler method, melt ½ an ounce of chocolate with 1 teaspoon coconut oil. Mix well to combine.
• Pour the granola mixture into the pan, using lightly wet hands and a spatula to pat it down into place evenly. Drizzle chocolate mixture over it, creating a loose zig-zag shape.
• Place the pan in the freezer for 10-20 minutes, just until firm (if you forget about it and leave it overnight, nothing will happen).
• With the help of the parchment paper, lift the hardened granola square out of the pan. Slice the square into bars.
• To keep, wrap the bars individually in plastic wrap or foil and store in an airtight container in the fridge. They will keep beautifully in the fridge for a couple of weeks, or about a month in the freezer.

Nutrition

Calories: 269kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 0.04mg | Sodium: 14mg | Potassium: 211mg | Fiber: 3g | Sugar: 15g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg

The post Pear chocolate granola bars and the Friday link round-up appeared first on At the Immigrant's Table.