Veggie Main Archives: At the Immigrant's Table

Authentic Colombian Arepas con Queso recipe (Cheese arepas)

kseniaprints — Thu, 29 Mar 2018 11:10:43 +0000

Naturally gluten-free, Colombian cheese arepas (arepas con queso / arepas de queso) are little golden brown pockets of corn flour and delicious cheese that will melt in your mouth with each bite.

Whether you know them from Disney's Encanto film or from your travels to Colombia or Venezuela, these little Latin versions of grilled cheese taste amazing when coming off the skillet! Stuff these with mozzarella cheese, queso fresco or Jarlsberg cheese, and enjoy little bites of cheese goodness hot off the griddle.

Cook arepas de queso on a griddle and top them up with your favourite South American fixings - avocado, tomato, onions, more corn and a couple of delicious salsas - and feel the deliciousness of this crispy on the outside, gooey on the inside cheese arepas recipe. Discover the cuisine made popular by the movie Encanto with this traditional recipe!

This post is sponsored by Jarlsberg cheese, and contains affiliate links. Thank you for supporting the companies that make this blog possible.

What are arepas de queso?

Arepas con queso (Cheese arepas, also called arepas de queso in Colombia and Venezuela) are fritters that are made out of ground and precooked corn flour (masa de arepa), mixed with shredded cheese and cooked on a griddle.

For more arepas recipe, see my arepas de choclo recipe and my mother-in-law's Colombian arepas.

Colombian arepas are often served warm and eaten for breakfast, slathered with butter and more cheese on top. They are often had with hot chocolate or Colombian fruit salad, another staple of Colombian food.

Discovering arepas con queso in Colombia

My first time arriving in Colombia also happened to be the first time I saw my normally gentle boyfriend truly lose his cool.

"What did I say, mom? What did I say?" he proceeded to yell into the hand-held phone, the cool night air entering the car through the barely open taxicab window, intermingled with the faint scent of rotting fruit and smog.

"I told you NOT to come to the airport, didn't I? And what did you do?" I let my fingers intertwine with his, trying to put all the certainty I wasn't even close to feeling into that one small gesture. The nighttime streets of Bogota passed outside the window, all curves and gentle inclines, the street lamps blinking as though winking at us, conspiratorial.

"Now we have to sit outside and wait for you." SLAM, the phone went into the car seat. A few deep breaths were the only sound audible in the car, except the ticking of the driver's turning signal.

"I warned you, didn't I?" he looked at me, speaking in his usual, quiet voice, his eyes pleading with me not to judge, to understand, to contain his emotions, which suddenly seemed too big and strong for this tiny, rickety taxi barreling dangerously through the streets of Bogota.

"Estamos aquí, señor," the cab driver said in his brusque, clear Colombian Spanish, bringing us back to reality: the gated neighbourhood we arrived in, the youngsters playing soccer at 11 PM, the tiny, makeshift bar on the corner, seemingly populated solely by the owner's best friends.

The Colombian cheese arepas con queso glistening in the glass display cases alongside Colombian baked plantains and Colombian desserts, little golden rounds of fried corn dough holding within them melted treasures.

We lifted our suitcase from the trunk and walked to the entryway, never letting go of each other's hands.

My first time tasting an arepa colombiana came my first morning in Bogota, when, with the stresses of the previous night forgotten, my husband's mom proceeded to heat us up a mountainous pile of arepas stuffed with cheese.

My first bite into these warm golden pockets was met with a squirt of melted cheese, a burning sensation that was totally worth it for the intoxicating taste of gooey, stringy cheese inside.

It was love at first cheesy corn cake.

After that, we proceeded to buy cheese arepas at various little vendors - for breakfast in the small, sleepy town of Villa de Leyva, alongside boiling-hot aromatica, the local tea made up of a random selection of herbs and plants that never seemed to repeat itself.

I developed this arepas de queso recipe after watching my mother-in-law make them many times. My first time making arepas was not an immediate success, and I encourage you to experiment with this recipe a few times until you get the technique just right! I am thrilled to finally share this melty, cheesy, traditional Colombian recipe with you!

What is the difference between arepas and pupusas?

Arepas are one of the most popular recipes in Latin America, and many countries have their own version of this Latin grilled cheese sandwich.

Like Colombian arepas con queso, pupusas are also little corn cakes, often made with cheese. They are most usually Dominican in origin.

However, while cheese arepas are made out of masa de arepa, pupusas are made out of masa harina. They are drier and usually less sweet than cheese arepas.

Recreating Colombian arepas con queso at home

This authentic arepas recipe was brought back from my experiences in Colombia.

There, I had freshly baked Boyaca-style cheese arepas that could barely contain the inviting fragrance of the corn-and-cheese patties inside.

They were great alongside Colombian ensalada de frutas or beautiful Colombian pear ceviche for a lunchtime snack in the market of Chiquinquira.

It's only natural that I sought to recreate these little tastes of goodness upon my return to cold, wintery Montreal in mid-February.

After trying with a few different cheeses, we finally settled on the Norwegian Jarlsberg cheese as the perfect arepa toppings for our authentic Colombian cheese arepas.

The nutty taste of this otherwise mild, golden cheese is a perfect accompaniment to the sweetness of the white cornmeal. Its beautiful melting qualities made the experience of biting into one golden, fried cheesy corn cake a moment worthy of a celebration.

Making cheese arepa at home is a surprisingly quick, simple affair that will allow you to explore the cuisine of that incredible country, with which I fell in love upon first bite.

Arepa con queso Ingredients

This recipe calls for:

warm water - any water will do, but make sure it is warm and not boiling hot or cold. This will enable you to shape the cheese arepas better.
Pre-cooked white or yellow arepa flour, also known as masa de arepa - Goya and P.A.N are common masa de arepa brands in North America. You can find them in Latin or Asian stores, or on Amazon. They have a light, sweet corn flavor that is subtle yet delicious.
Cheese, grated - you can use Jarlsberg cheese, shredded mozzarella cheese, or even queso fresco for best results
vegetable oil or melted butter - use a good salted butter, or choose a flavorless oil like sunflower oil, or grapeseed oil.
Salt - used to flavor the arepas de queso.

See recipe card for exact measurements.

Where to find arepa flour (masa de arepa)?

Arepa flour, or masa de arepa, which is what you use for making arepas. is different than regular corn flour because it is precooked cornmeal. That means the corn is first cooked, then ground into a flour and dried.
These days, arepa flour is found in many Latin stores, and general international ethnic stores. If you're lucky enough to live in an area with a large Latin population, you may even be able to find arepa flour in your local supermarket.
You can also buy arepa flour online, on Amazon. Goya and P.A.N are two common brands in North America. I tend to have P.A.N on hand all the time.

How to Make Arepas con Queso Recipe

Make the dough:

Pour water into a large bowl. Add arepa flour, a teaspoon of salt, oil, Jarlsberg cheese, and mix thoroughly to combine. Cover with a towel and let the dough rest for five minutes.

Working with moist hands, remove about 3 tbsps worth of dough, knead the dough, and flatten it between your palms. Add 1 tablespoon of cheese in the middle, and top with a handful more dough, gently pressing the dough over to cover the cheese in the dough and form a patty about ¼ inch thick.

Shape the arepas:

If you're after those perfectly shaped Colombian arepas, place each ball of dough between 2 sheets of wax paper or plastic wrap and flatten them to ¼ inch with a heavy cast iron pan. Repeat until you're out of dough and cheese, transferring prepared arepas to a large platter.

Cook the arepas:

Preheat your budare (special arepas pan), griddle or cast iron pan to medium heat. Season with oil or butter to prevent them from sticking. Add the arepas and cook about 5 minutes on one side. Then, another 5 minutes on the second side, until you achieve golden-brown colour and a beautiful char in spots. The best arepas tend to stick to the griddle until they are ready to be flipped, so don't rush it!

Serve Arepas Con Queso with toppings

To serve arepas de queso, cut them in half and put your favourite toppings inside - this is the way Venezuelan arepas are traditionally eaten, but I like it even more than just eating them plain. If not serving right away, transfer them to a 200 F oven to keep warm.

Drizzle with Colombian pico de gallo and spicy aji.

How to stuff a cheese arepa colombiana?

Most of the time, Colombians arepas are had warm, with a pat of butter. This is one of the simplest ways to eat arepas. It's delicious and easy with all that melty cheese!

But when you want to go all out, you can top your cheese arepas with toppings. Or even better, stuff them, as they do in Venezuela.

Whether you put things inside your arepa, making a Venezuelan arepa, or on-top, like a Colombian, here are some of my favourite ideas for arepas fillings and what to eat with arepas: Colombian Aji is a must with arepas! Avocado, beans, beef, chicken, corn, more cheese, tomatoes, or better yet, Pico de Gallo (also known as empanada sauce).

Storing Cheese Arepa Con Queso:

Store leftover arepas de queso in an airtight container in the refrigerator for up to 3 days. To reheat, warm them on a skillet over medium heat for a few minutes on each side until heated through. Alternatively, place them in a 350°F (175°C) oven on parchment paper for about 10 minutes total time. Avoid microwaving, as it can make the texture rubbery. For longer storage, freeze cooked arepas in a single layer. Then transfer them to a freezer bag and reheat directly from frozen on a skillet or in the oven.

Colombian Cheese Arepas. Photo Credits: At the Immigrant's Table

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.

Authentic Colombian cheese arepas with all the fixings

Naturally gluten-free, arepas con queso are little golden pockets of corn flour and delicious Jarlsberg cheese that will melt in your mouth with each bite. Cook them on a griddle and top them up with your favourite South American fixings - avocado, tomato, onions, more corn and a couple of delicious salsas - and feel the deliciousness of gooey-on-the-inside, crispy-on-the-outside fried Colombian cheese arepas.

Serve with my pico de gallo: https://immigrantstable.com/2018/05/03/authentic-colombian-pico-de-gallo-v-gf-paleo/

Serve with my aji hot sauce: https://immigrantstable.com/2018/05/18/spicy-colombian-aji-the-best-hot-sauce/

Course Appetizer, first, Main, Main Course, Side Dish

Cuisine Colombian

Keyword cheese, Colombia, colombian, fall, gluten-free, Jarlsberg, spring, summer, vegetarian, winter

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 358kcal

Author Ksenia Prints

Ingredients

Colombian cheese arepas:

1 cup warm water
1 cup pre-cooked white or yellow arepa flour also known as masa de arepa - Goya and P.A.N are common brands in North America
1 cup Jarlsberg cheese grated
1 tablespoon oil
Pinch salt

Toppings:

¼ cup Jarlsberg cheese grated
1 ripe avocado sliced
½ pint of cherry tomatoes cut in half
½ red onion diced finely
Fresh cilantro chopped finely
Green onion sliced into thin circles
½ cup Colombian pico de gallo (or your favourite salsa)
⅛ cup Colombian aji (https://immigrantstable.com/2018/05/18/spicy-colombian-aji-the-best-hot-sauce/, or your favourite hot sauce)

Instructions

Pour water into large bowl. Add arepa corn flour, salt, oil, ½ cup of Jarlsberg cheese, and mix thoroughly to combine. Cover with a towel and let dough rest for five minutes.
Working with moist hands, remove about 3 tbsps worth of dough and flatten them between your palms. Add 1 tablespoon of cheese in the middle, and top with a handful more dough, gently pressing to seal the cheese inside and form a patty about ¼ inch thick. If you're after those perfectly shaped arepas, place each arepa ball between 2 sheets of wax paper or plastic wrap and flatten them to ¼ inch with a heavy cast iron pan. Repeat until you're out of dough and cheese, transferring prepared arepas to a large platter.
Preheat your budare (special arepas pan), griddle or cast iron pan to high heat. Season with oil or butter. Place the arepas in the pan and cook about 5 minutes on each side, until you achieve golden-brown colour and a beautiful char in spots.
To serve arepas, cut them in half and put your favourite toppings inside. Drizzle with Colombian pico de gallo and aji.

Nutrition

The post Authentic Colombian Arepas con Queso recipe (Cheese arepas) appeared first on At the Immigrant's Table.

Halloumi Tacos With Pepita Salsa, Cherry Tomatoes And Avocados

kseniaprints — Thu, 27 May 2021 11:00:00 +0000

Halloumi tacos with homemade salsa macha, cherry tomatoes and avocados will give a little Middle Eastern kick to your taco night routine!

This post is a collaboration with Happy As a Yam. I am proud to only work with people and businesses I truly believe in!

What is Pepita Salsa, or Salsa Macha?

All this talk about halloumi cheese is great, you may think, but what about the other ingredients in our tacos? For example, what is pepita salsa, also known as Salsa Macha?

Salsa Macha is an unusual rich sauce that hails from Veracruz, Mexico. Unlike more typical salsa that is based on fruit or even veggies, Salsa Macha is made from ground and processed dried chiles, garlic, nuts and seeds.

A lot of Salsa Macha is made largely from peanuts or sesame seeds. For my recipe, I wanted to make a salsa based on another seed: pumpkin seed salsa.

In this deeply flavored salsa, ground and toasted pumpkin seeds are joined with mixed dried chiles, sesame seeds and garlic and ground into a delicious, slick pumpkin seed salsa. This salsa goes beautiful with the cheesy flavor of hallomi cheese, but I also love drizzling it on tofu, roasted cauliflower or using in other vegetarian tacos of your choice.

For example, it would go really well on my friend Katia's Curried Jackfruit Tacos.

You can find my pumpkin seed salsa recipe here. When I don't have extra salsa macha in my fridge, I love making a quick homemade salsa to spice these tacos up. It's so refreshing!

Blogger Spotlight: Happy As a Yam

Let me tell you a bit about the blogger who sparked up this delicious recipe: Katia from Happy As a Yam.

I got to know Katia through Instagram, where her colorful and beautiful feed of gluten-free and vegan recipes made me drool every time. Once we started chatting, I was thrilled to discover Katia was also based in Montreal, spending her days cooking and baking gluten-free dishes, just like me!

With a unique palette, an eye for international recipes and an easy-going, light and bright photography style, Happy As a Yam's recipes offer something for everyone. I can't wait to try her gluten-free and vegan croissants, her savory portobello mushroom spaghetti squash boats, or her eggplant ratatouille once my favourite summer vegetable appears!

For this recipe collaboration, Katia developed mouthwatering Curried Jackfruit Tacos that would put any pulled pork recipe to shame. They remind me of my vegan pulled pork sandwich, only they sound even better!

Halloumi Tacos Ingredients

To make these veggie tacos with grilled halloumi cheese, you will need:

1 halloumi
1 avocado
8 corn tortillas (i love these Brown Rice Tortillas)
1 pint cherry tomatoes
½ purple onion
Fresh cilantro, to taste
Lime wedges, to taste
½ cup pumpkin seed salsa (salsa macha)

How to Make Halloumi Tacos

Make Salsa Macha

Follow my recipe to make a fiery pumpkin seed salsa, or use your favorite store-bought pepita salsa.

Toast Tortillas

Lightly toast your corn tortillas in the same pan you used to fry the halloumi cheese. Lay 2 pieces of grilled halloumi cheese per taco, topping them with halved cherry tomatoes, and a few slivers of purple onion.

Pan fry halloumi cheese

Drizzle a non-stick pan slightly with oil, and preheat it to medium-high heat.

Add halloumi cheese to the pan; cook for 2 minutes on one side, and 1 minute on the other.

Remove halloumi from the pan. (To see other methods for cooking halloumi cheese, check out my post on this amazing Cypriot cheese).

Assemble halloumi tacos:

Dilute desired quantity of pumpkin seed salsa with a few teaspoons of water to make it more drizzable. Top halloumi tacos with a generous drizzle of salsa and a generous sprinkling of fresh cilantro. Serve with lime wedges.

Adaptations

vegan and dairy-free

To transform these grilled halloumi tacos into vegan tacos, substitute the halloumi cheese for sliced extra firm tofu. Sprinkle each slice with salt and pepper before grilling the tofu slices the same way you would prepare the halloumi cheese.

keto, paleo and whole 30

For keto tacos or Whole 30 tacos, sub the corn tortillas for thinly sliced daikon radish or a keto tortilla. You will end up with miniature, bite-size halloumi cheese tacos that are adorable!

Accompanying Dishes

The following dishes can go nicely alongside these halloumi tacos with pumpkin seed salsa, the ultimate in Mexican - Middle Eastern fusion!

Halloumi is incredibly versatile. If you love these tacos, be sure to try my Grilled Halloumi Burger, crispy Harissa Halloumi Fries, and Fried Halloumi Salad.

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.

Halloumi Tacos With Pepita Salsa, Cherry Tomatoes And Avocados

Halloumi tacos with homemade salsa macha, cherry tomatoes and avocados will give a little Middle Eastern kick to your taco night routine! Our Salsa Macha is a take on pepita seed salsa or pumpkin seed salsa, and it's a delicious sauce you'll go back to over and over again.

Course Main Course, Tacos

Cuisine Mexican, Middle Eastern

Keyword avocado, cherry tomatoes, chiles, chili, cilantro, dairy, gluten-free, halloumi, onions, pepitas, sesame seeds, sunflower seeds

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 649kcal

Author Ksenia Prints

Equipment

Ingredients

1 halloumi
1 avocado
8 corn tortillas
1 pint cherry tomatoes
½ purple onion
Fresh cilantro to taste
Lime wedges to taste
½ cup Pumpkin seed salsa (Salsa Macha) Recipe here: https://immigrantstable.com/pepita-salsa-macha/

Instructions

Make Salsa Macha, or grab your favorite salsa

Follow my recipe for making salsa macha, or use your favorite store bought salsa.

To grill halloumi cheese:

Drizzle a pan slightly with oil, and preheat over medium-high heat.
Add the halloumi cheese slices directly to the pan; for 2 minutes on one side, and 1 minute on the other.
Remove halloumi from the pan, and use in the halloumi tacos immediately.

Assemble halloumi tacos:

Lightly toast your corn tortillas in the same pan you used to fry the halloumi cheese. Lay 2 pieces of grilled halloumi cheese per taco, topping them with a few avocado slices, some halved cherry tomatoes, and a few slivers of purple onion.
Dilute desired quantity of sunflower seed salsa with a few teaspoons of water to make it more drizzable. Top halloumi tacos with a generous drizzle of pumpkin seed salsa and a generous sprinkling of fresh cilantro. Serve with lime wedges.

Notes

For keto tacos or Whole 30 tacos, sub the corn tortillas for thinly sliced daikon radish. You will end up with miniature, bite-size halloumi cheese tacos that are adorable!

Nutrition

The post Halloumi Tacos With Pepita Salsa, Cherry Tomatoes And Avocados appeared first on At the Immigrant's Table.

Easy Grilled Halloumi Burger

kseniaprints — Fri, 22 May 2026 13:40:00 +0000

These halloumi burgers are the reason I keep halloumi in the fridge year-round. Crisp golden cheese, paprika aioli, sharp pickles, and soft toasted buns come together in the kind of dinner that leaves fingerprints on napkins and everyone reaching across the tray for one more fry before sitting down.

If you're new to cooking halloumi, start with my complete guides on How to Cook Halloumi Cheese or How to Grill Halloumi Cheese before building this burger.

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Veggie Hummus Sandwich

kseniaprints — Thu, 25 Jun 2026 13:52:28 +0000

If you love the kind of lunches that make an ordinary afternoon feel like you're sitting near a train station in a city you aren't quite ready to leave, this veggie hummus sandwich belongs on your table. Ready in 30 minutes, it's the Mediterranean roasted vegetable sandwich I've spent years refining for relaxed summer meals.

Jump to:

How to make easy gluten free samosas with a sweet & spicy chickpea filling

kseniaprints — Thu, 17 Dec 2020 12:00:00 +0000

Easy gluten-free samosas are filled with a sweet and spicy chickpea filling that makes you feel like you're travelling through the markets of New Delhi - from the comfort of your own couch.

Jump to:

Mujadara for one in the Corning ware Meal Mug {V, GF}

kseniaprints — Thu, 29 Dec 2016 17:01:59 +0000

As is the case for most of you, work lunches remain the bane of my existence. On most days I oscillate between lackluster salads with tinned tuna, or the urge to spend my hard-earned money on overcooked salmon with rice. So the appearance of mujadara for one in my life, easily prepared in the microwave or in an oven, has really saved the day - and helped up the ante on those work lunches.

Despite being one of the first blog posts I ever published on here, Mujadara remains one of the most frequently visited, shared and pinned recipes on this site. Which means that many of you have fallen in love with the magical combination of rice, lentils, caramelized onions and Middle Eastern spices, the warmth they bring to your body, and the incredible smell that wafts through the house the moment you pull that baby out of the pot. The only problem was that making mujadara usually led to days of leftovers and I don't know about you, but I am just not the biggest fan of reheated rice.

Enter mujadara for one. Since I received a Corningware Meal Mug in my goodie bag at FBC 2016, the Food Bloggers of Canada conference I took part in in October, I have been dreaming up ways to use to actually prepare my work lunches at work. Not reheat, you guys - but cook them, fresh, using my office microwave or toaster oven. Because the Meal Mug is made of a durable stoneware material and doesn't absorb food, odours, flavours or stains, I knew that it was the perfect vehicle for getting over my microwave aversion - and actually enjoy a freshly prepared meal for a work lunch. How cool would that be?

The ideas I came up with were as follows:

Homemade pho soup in a jar a-la Food52
Tuna melt casserole (yeah, this is as gross as it sounds)
Mujadara for one!!

The moment I thought of that last one, I knew I had a winner. The very same night, I soaked my lentils and rice, sauteed some onions, and proceeded to bring the layered ingredients to work in my Meal Mug. Nothing leaked, everything stayed beautifully arranged, and the Meal Mug went straight into the microwave. Just 15 minutes later, I took a steaming Meal Mug of freshly cooked mujadara for one out, topped it with my caramelized onions and fresh cilantro, and went to town. Only five minutes later, I was in work lunch heaven. And the next day, I repeated the same trick with the oven - and that worked just as well (though it took longer - so for those extra hangry days, I have to say I am a fan of cooking your mujadara for one in the microwave!).

You can get your own Meal Mug on Amazon.ca (or .com) or Walmart. In Canada, Loblaws, Home Outfitters, London Drugs and www.shopworldkitchen.com all carry the Corningware Meal Mug, and some will even ship it straight to your home. And then, you too will be only 15 minutes (and some soaking time) away from eating your own mujadara for one, at work or otherwise.

I received product and monetary compensation in exchange for this post. However, I am proud to only work with those companies 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.

Corningware Meal Mug Mujadara for one

Mujadara for one brings the magical combination of freshly cooked rice, lentils, caramelized onions and Middle Eastern spices to a work lunch near you. This recipe is cooked in a Corningware Meal Mug, and I list both microwave and oven (or toaser oven) cooking instructions.

Course Main

Cuisine Middle Eastern

Keyword Corningware Meal Mug

Prep Time 4

Cook Time 20

Total Time 4 20

Servings

Calories 1099kcal

Author Ksenia Prints

Ingredients

2 TBs grapeseed oil
1 onion
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon salt
1 tablespoon olive oil
Black pepper to taste
½ cup green lentils soaked overnight or for a minimum of 4 hours
½ cup basmati rice soaked overnight
1.5 cups water
A handful of fresh coriander chopped

Instructions

ut onion into half moons. Preheat a pan on low-medium heat, and add oil. Sautee onions until they begin to turn transluscent, 10 mins. Once the colour starts to change, lower heat to low and let onions continue cooking for an additional 20 mins, stirring only occassionally, until all onions have caramelized. Set aside.
When packing your lunch, arrange lentils, spices and olive oil at the bottom of your Meal Mug. Top with rice. Keep onions and coriander separate.
For microwave preparation: When ready to cook your lunch, add water. Microwave on high heat, uncovered, for 10 minutes, until holes of steam have been created in the rice. Cover with lid and microwave for an additional 5 minutes. Fluff with fork and let rest with the lid on for an additional five minutes.
For oven or toaster oven preparation: When ready to cook your lunch, boil water. Add boiling water to Meal Mug, and cook, uncovered, for 20-25 minutes, until water has evaporated and rice is cooked. Fluff with fork and let rest with a lid on for an additional five minutes.
Top with caramelized onions and coriander, and serve immediately.

Nutrition

The post Mujadara for one in the Corning ware Meal Mug {V, GF} appeared first on At the Immigrant's Table.

German Roasted Cauliflower with Curry Cashews

kseniaprints — Mon, 24 Oct 2016 11:00:20 +0000

This post contains affiliate links - thank you for supporting the brands that help make this blog possible. Once you try this curry-laden, bright and herby German roasted cauliflower, you'll fall in love with New German Cooking - the perfect cookbook for the fall.

Discovering German cuisine

When you enter a German market you are immediately met with the scents of cinnamon, sizzling bratwurst, mulled wine, and yeasted dough.

These are the smells we associated with German cooking. Pungent and rich, but also undeniably earthy and familiar.

They evoke images of quaint little villages on the Rheine, abundant summer orchards and glorious Christmas festivities.

New German Cooking

In their book New German Cooking, Jeremy and Jessica Nolen manage to capture all of these flavours. They also add many others to our repertoire through modernized recipes like German Roasted Cauliflower (also known as blumenkohl).

Today, I'd like to share with you my version of Jeremy and Jessica Nolen's German roasted cauliflower with curry cashew crust. Furthermore, I'd like to give away one copy of this incredible ode to German cooking. So read on!

The courage to try

As a Russian, I have always had an affinity for German cuisine. The root vegetables, doughy goodness, heavy creamy sauces and overcooked cheap proteins feel like home. It tugs at my heart strings, promising a world of familiar flavours and forgotten memories.

When I went to Germany in June of last year, I immediately fell in love with spaetzle, glühwein, yeasted cinnamon buns and hot, hot, HOT mustard. In other words, I found my culinary heaven.

But I never tried cooking German food at home. Perhaps it was the erroneous perception that German cooking is all about meat and gluten. Maybe it was the sense that it's too unhealthy. Finally, there was this notion that you have to drink beer with it.

German food seemed like complicated, multi-step gluttony to me. I just wasn't ready to dive into its warm embrace.

German roasted cauliflower with curry cashew sauce

Then Jeremy and Jessica Nolen's New German Cooking entered my life - and all of my perceptions about German food were shattered.

Granted, it has its fair share of yeasted breads, meat and noodles. But it also has entire chapters dedicated to hearty salads, rich vegetable side dishes, and soul-warming soups.

It has clear instructions and quick, 3-step recipes. It has recipes that called out to me the moment I saw them. Green asparagus and aged Gouda dip, seafood stew with paprika broth, and golden, perfectly crisped potato and sauerkraut gratin.

In short, New German Cooking had everything I ever wanted to eat, and a whole lot I never knew about.

The first time I made their German Roasted Cauliflower, I didn't have eggs or gluten-free breadcrumbs. I just knew I had to have this curry-laden, bright and herby dish on my plate for lunch.

So I did what home cooks all over the world do - I improvised. I substituted eggs and bread crumbs for cashews, marjoram for thyme.

From the first bite, I fell madly, deep in love with German Roasted Cauliflower.

I have proceeded to make this dish countless times in the months since. Over the summer and during Thanksgiving and Sukkot, this German Roasted Cauliflower with curry cashew crust made its way to my dinner and lunch tables.

Everyone who tastes it raves about it, and immediately asks for the recipe.

And I just sent them to get a copy of Jeremy and Jessica Nolen's New German Cooking, because I knew - once you tried modernized German cooking, you would never go back.

a Rafflecopter giveaway

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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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.

German roasted cauliflower with curry cashew crust

Once you try this curry-laden, bright and herby German roasted cauliflower, you'll fall in love with New German Cooking - the perfect cookbook for the fall.

Course Side Dish

Cuisine German

Keyword cashews, cauliflower, curry, dairy-free, fall, gluten-free, herbs, nuts, vegan, winter

Prep Time 5

Cook Time 50

Total Time 55

Servings serving

Calories 462kcal

Author Ksenia Prints

Ingredients

Curry cashew crust:

1 ½ cups cashews chopped
2 tablespoon coconut oil melted
2 ½ teaspoon kosher salt
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives

German roasted cauliflower filling:

2 heads cauliflower cored and cut lengthwise into ½ inch-thick slices
2 tablespoon grapeseed oil
1 teaspoon curry powder
Leaves rom 2 sprigs fresh marjoram or thyme

Instructions

Preheat oven to 375F/190C.
In a small bowl, combine cashews, coconut oil, 1 teaspoon salt, parsley and chives. Stir well to mix. Set aside.
In a large bowl, combine cauliflower, grapeseed oil, curry powder, marjoram/thyme and remaining 1 ½ teaspoon salt and toss gently, until cauliflower slices are coated evenly.
Transfer the dish to a baking dish. Pour water to the depth of ½ inch at the bottom of the dish, cover dish with aluminum foil and transfer into oven to bake.
Bake until cauliflower is beginning to get tender, about 30 minutes. Remove the dish from the oven, remove foil and top the cauliflower evenly with the cashew mixture. Return the dish, uncovered, to the oven and roast until cauliflower is tender when pierced and the curry cashew crumb is nicely browned, an additional 20 minutes.
Let cool for a few minutes before serving.
German roasted cauliflower will keep in the fridge, covered, for a week.

Nutrition

The post German Roasted Cauliflower with Curry Cashews appeared first on At the Immigrant's Table.

Thai tofu steaks in kiwi, ginger and chili marinade with mango kiwi salsa

kseniaprints — Mon, 11 Jul 2016 11:00:43 +0000

Bring some excitement back to your weeknight dinners with these tasty Thai tofu steaks! Marinated in a lively mix of kiwi, ginger, and chili, they're sure to brighten your plate. Paired with a fresh mango kiwi salsa, this dish is a delicious way to enjoy colorful, flavorful meals at home!

This post is a paid partnership with Zespri SunGold Kiwifruit.

The bane of weeknight dinners

I have a strong suspicion that weeknight dinners were invented as a form of modern torture.

At best, they are made on auto-pilot, a drab affair that usually lacks diversity and variance.

At worst, they are a complete failure of the imagination, execution, and appetites.

Add to that a household of hungry people, a few food sensitivities and a tight schedule. Now, you've got yourself the perfect recipe for a meltdown.

The solution? Quick, make-ahead meals like this Thai tofu in kiwi, ginger and chili sauce with mango kiwi salsa.

This is a bright, flavourful and colourful dish that can be prepped in advance or made in one go. Most importantly, it satisfies most finicky modern eaters (vegans, caeliacs, diabetics and those with nut sensitivities).

The challenges of a gluten-free diet

A good friend recently decided to challenge herself to a month of following a gluten-free diet.

This is a girl who is bubbly, energetic, active and has a good appetite - and luckily, a fast metabolism.

In her assessment, she ate little gluten to begin with, and did not think the month would be much of a challenge. Knowing her, neither did I.

But then her gluten-free month began. A week in, she had severe cravings for just about anything made with wheat - bagels, pizza, bread. Breakfasts left her hungry and confused.

By the time dinner rolled around, she had no willpower left to think of what to make. Worst, she lacked the desire to go to a restaurant to battle with a menu full of unknowns and forbidden dishes.

After accidentally having a sip of a friend's beer one weekend, she barely woke up the next day despite 12 hours of sleep. Following that, she lacked the energy to do much beyond the confines of her couch all day.

Needless to say, her cravings for gluten came back in full force.

She told me the biggest problem of this new diet was the lack of variety in her weeknight dinners.

(If you're in the same boat, check out my index of gluten-free recipes).

Without bread or pasta to use as a crutch, my friend felt like she was constantly making and eating the same things. Fish, eggs, salad, potatoes. Twelve days into her diet, none of it inspired or thrilled her anymore. Additionally, dinner took hours to make every day, and she was always hungry.

Solving problems

Weighed down by her despair, I went home and thought.

I looked over my fridge. There I found a collection of disparate fruits, vegetables and smoked fish, with one lone tofu container shrinking in a corner.

Following that, I thought about what I could offer that would be gluten-free, vegetarian, take little effort AND taste like the brightest, most vibrant dish you could possibly imagine.

Less than an hour of work later, I had this Thai tofu in kiwi, ginger and chili sauce with mango kiwi salsa.

How to make Thai-inspired tofu steaks with kiwi mango salsa

For this dish, I used some Thai aromatics like ginger, garlic, Thai basil and fresh chilies. I rounded them up with fresh seasonal produce like mango and Zespri SunGold Kiwifruit.

Beyond having a gorgeous yellow colour, Zespri SunGold Kiwifruit is incredible easy to eat - just scoop it out using a spoon and go to town.

Additionally, it's rich in Vitamin C, E, potassium and fibre. In short, all the good stuff you need to stop your body from thinking about wheat and focus on sunshine and rainbows instead.

To dress the tofu, I made a simple marinade in a blender using green and gold kiwifruit. You could easily use just SunGold Kiwifruit for a beautiful golden hue and a sweeter result.

A rough salsa of mango, kiwi and onions was chopped to scoop on top of the Thai tofu. You could also use this mango salsa recipe.

The last step was grilling the tofu slices.

After this, I proceeded to eat nearly the whole thing in one go.

Following that, I used the leftover kiwi, ginger and chili sauce and mango kiwi salsa on top of baked salmon the following day, and I'm glad to say it was no less inspired.

The problem? This Thai seared tofu in kiwi, ginger and chili marinade with mango kiwi salsa was so good, I never saved any for my friend. Womp womp.

Zespri SunGold Kiwifruit can be found at your local supermarket from May to October, so keep your eyes out in the months to come!

Accompanying dishes

This vegetarian Thai recipe will go great alongside other East Asian influeced dishes. I like to serve it with my grain-free pad thai.

For dessert, pair it with an authentic es cendol, a gluten-free traditional Indonesian dessert!

More Tofu Recipes:

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.

Thai seared tofu in kiwi, ginger and chili marinade with mango kiwi salsa (V, GF)

This Thai seared tofu in kiwi, ginger and chili marinade with mango kiwi salsa will bring the colour and joy back into your weeknight dinners (vegan, GF).

Course Main

Cuisine Thai

Prep Time 40

Cook Time 10

Total Time 50

Servings

Calories 346kcal

Author Ksenia Prints

Ingredients

Thai seared tofu in kiwi, ginger and chili marinade:

2 kiwis 1 golden, 1 green or another combo
1 inch knob of ginger
Juice of 1 lime
1 inch piece of Thai chili minced finely
1 sprig Thai basil
Salt
Pepper
1 block firm tofu sliced into ½-inch thick slices

Mango kiwi salsa:

1 mango cubed
2 golden kiwis peeled and cubed
¼ red onion minced
1 spring of Thai basil chopped finely
1 lime wedge

Instructions

Add all marinade ingredients to blender, and blender until well combined. Taste and season with salt and pepper as desired. Spread tofu steaks in a shallow wide dish, and cover wth sauce. Let marinade for at least 30 mins, though the longer the better.
Meanwhile, combine all salsa ingredients in a separate bowl, and squeeze out the lime wedge. Let macerate.
When ready to cook, remove tofu from marinade, and set marinade aside in a little jar. Season tofu with salt.
Preheat a grill pan to high heat, and season with a bit of oil. Add tofu, and grill on medium-high heat for 2-3 minutes, until clear grill marks appear. Turn over and repeat on other side.
Immediately serve tofu drizzled generously with marinade and topped with salsa. Decorate with additional chopped basil.

Nutrition

Full disclosure: I received monetary compensation from Zespri Kiwifruit 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!

The post Thai tofu steaks in kiwi, ginger and chili marinade with mango kiwi salsa appeared first on At the Immigrant's Table.

Montreal spring fiddlehead salad with dill-lemon balm kefir dressing {GF}

kseniaprints — Mon, 06 Jun 2016 21:08:02 +0000

Packed with fiddleheads, asparagus, radishes, wild mushrooms, and fragrant herbs, this salad captures the flavors of early spring in Quebec. A light dill and lemon balm kefir dressing brings everything together with tangy brightness while keeping the dish refreshing and nourishing.

As you walk down the street during the Montreal spring, you can't help but feel your spirit soaring. Amidst the joyful songs of birds, the blooming gardens, and the warm rays of the sun caressing your skin, you can't help but feel like you're part of a Disney cartoon. There's no better way to celebrate the season than hop on your bike, go to the nearest Farmer's Market and grab yourself all the fresh ingredients for a big bowl of Montreal spring fiddlehead salad.

Early spring also means the return of bright desserts like gluten free strawberry scones or a light strawberry tiramisu. Perfect after a fresh vegetable salad like this one.

This Montreal spring salad celebrates the beauty of the season with springtime delicacies like fiddleheads, asparagus, radishes, wild mushrooms, scallions, dill, lemon balm, and edible nasturtium flowers. It highlights the local bounty from my favorite Farmer's Market, making it a perfect homage to vibrant, fresh produce at this exciting time of year.

And the best part is, this fiddlehead salad is entirely customizable! Don't have local asparagus where you're from? Use shaved cucumbers. Can't find wild mushrooms to save your life? Use local farm-raised ones. Looking for more protein? Add a hard-boiled egg, or tendrils of local smoked salmon. Don't go running around stores looking for all the necessary ingredients. If your local farmer's market doesn't carry it, then it probably doesn't belong in this spring fiddlehead salad.

For a full spring meal, pair this salad with something light and comforting like cold Bulgarian kefir soup or a slice of gluten free lemon almond yogurt cake for dessert.

What Are Fiddleheads?

Fiddleheads are the young, coiled fronds of the ostrich fern. Harvested in early spring across Canada and the northeastern United States. Their flavor is often compared to a cross between asparagus and green beans, with a slightly nutty, earthy taste.

Because fiddleheads grow wild and are available for only a few weeks each year, they're considered a seasonal delicacy in Quebec markets.

How to Prepare Fiddleheads Safely

Before adding fiddleheads to any salad, they should be cleaned and lightly cooked.

Rinse thoroughly to remove dirt.
Trim any brown ends.
Boil or blanch for about 10 minutes, then cool.

This step ensures the fiddleheads are safe to eat and keeps their texture crisp but tender.

Why Kefir Works in Salad Dressing

Kefir adds a bright, tangy flavor similar to yogurt but lighter in texture. In this dressing, it pairs beautifully with fresh dill and lemon balm, creating a creamy but refreshing dressing that doesn't overpower delicate spring vegetables.

FAQ

Can you eat fiddleheads raw?

No. Fiddleheads should always be cooked before eating. Blanching or boiling them for about 10 minutes removes bitterness and makes them safe to eat.

What do fiddleheads taste like?

Fiddleheads have a mild flavor often described as a cross between asparagus, spinach, and green beans with a slightly nutty finish.

Where can I buy fiddleheads?

Fiddleheads appear in farmers markets and specialty grocers in early spring, especially in Canada and the northeastern United States.

To get the full effect of this Montreal spring fiddlehead salad, serve it in some beautiful ceramic bowls made by a local artisan. The bowls used in this photoshoot are unique pieces handmade by Montreal-based Orlin Stoyanov. To learn more of Orlin's work, to pick up some of his pieces or to inquire about ceramic classes in Montreal, check out his Facebook profile or Wordpress blog. Orlin happens to be my ceramics teacher (and the man behind this cold Bulgarian soup). I received no monetary compensation for using his work in my post - I am proud to support local producers and brands whose products I truly love.

*If you're especially committed to the Eat Local ethos, I encourage you to find a buddy who is knowledgeable about local flora and fauna and go foraging for your fiddleheads and mushrooms. Though remember, make sure you are not alone, and don't attempt to eat any mushrooms you can't easily identify - many wild mushrooms are poisonous and some are even deadly!

To stay on top of what I'm eating and cooking these days, follow At the Immigrant's Table on Facebook, Instagram, Pinterest, Bloglovin', or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

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.

Montreal spring fiddlehead salad with dill-lemon balm kefir dressing

Course Salad

Cuisine Quebec

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 128kcal

Author Ksenia Prints

Ingredients

½ lb asparagus
1 package fiddleheads
6 radishes
1 lb wild mushrooms
2 scallions
½ cup kefir
½ a lemon
2 tablespoon dill + more fronds for topping
2 tablespoon emon balm + more whole leaves for topping
Salt and pepper to taste
Edible nasturtium flowers optional

Instructions

Rinse fiddleheads thoroughly under cold water. Remove any bits of brown papery coverings, and rinse repeatedly until fiddleheads are green and clean with no leftover papeyr brown bits.
Cut hard woody bottoms from asparagus stems.
Bring a large pot of water to a boil. Place fiddleheads in a steamer basket. Steam for 10 minutes, until tender to the bite. Cool immediately in a bowl with ice water, to preserve the vivid green colour.
While fiddleheads are cooking, sautée mushrooms in a pan with oil or butter.
Thinly slice radishes and scallions. Shave asparagus with a Y peeler, leaving the heads as they are.
Prepare dressing: in a jar, mix ½ cup kefir with the juice of ½ a lemon, 2 TBs each chopped dill and lemon balm and salt and pepper to taste. Close lid, and shake jar for 1 min for the dressing to mix well.
Arrange fiddleheads, asparagus and mushrooms on a large serving platter. Scatter radishes and scallions. Drizzle with dressing, and top with additional dill and lemon balm. Decorate with edible nasturtium flowers, if desired.

Nutrition

The post Montreal spring fiddlehead salad with dill-lemon balm kefir dressing {GF} appeared first on At the Immigrant's Table.

Roasted Pepper Vegan Quiche with Sweet Potato Crust

kseniaprints — Mon, 09 May 2016 11:52:53 +0000

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.

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.

Here are a few tips for crust success:

Grate, squeeze, repeat: You want to remove as much liquid as possible from the grated sweet potatoes. Wrap them in a clean kitchen towel or cheesecloth and give them a good squeeze. This helps the crust crisp up rather than steam.
Press it in firmly: Use your fingers or the bottom of a measuring cup to press the mixture into a well-oiled pie dish. Start from the middle and work your way out and up the sides, aiming for even thickness throughout.
Bake it solo first: Pre-baking your crust (known as blind baking) allows it to set and begin to crisp before the filling goes in. Don't skip this step, or you might end up with a soggy bottom.

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

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.

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

Cook Time 1

Total Time 1 30

Servings

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

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

Vegetable Tagine with Peaches

kseniaprints — Thu, 18 Feb 2016 12:01:56 +0000

This orange vegetable tagine with peaches brings together the best of sweet and savory flavors in one comforting dish. Tender vegetables simmer in a fragrant blend of Moroccan-inspired spices, while juicy peaches add a subtle sweetness that balances every bite. Whether you're looking for a wholesome vegan dinner or a unique way to enjoy seasonal produce, this vegetable tagine is an easy, flavor-packed meal that's perfect for weeknights or special occasions.

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?

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.

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

Cook Time 1 10

Total Time 1 20

Servings

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

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

Israeli sabich sandwich recipe with eggplant and potatoes

kseniaprints — Wed, 27 Sep 2023 11:30:00 +0000

The sabich sandwich is an amazing Israeli invention that marries fried eggplant, potatoes, hard-boiled egg and pickles! Add a few vegetables, slather on the tahini sauce and add some spice; you've got the perfect eggplant sandwich.

While waiting at the bustling central bus station in Israel, one can't help but notice the enticing aroma of fast food.

Israeli fast food offers a variety of delicious options such as falafel in pita bread, shawarma in a baguette, bourekas, and chocolate rugelach. Although high in calories, these delicacies serve as a quick pick-me-up for weary travelers.

Among these tasty treats, my personal favorite is the sabich sandwich. This unique creation combines fried eggplant, creamy tahini, starchy potatoes, hard-boiled egg, zesty pickles, and spicy harissa. While it traditionally includes a hard-boiled egg, it can easily be omitted to suit vegan diets and personal preferences. This flavorful sandwich can be easily made at home using the traditional pita or your favorite type of bread (or no bread for a gluten-free sabich salad!), making it a perfect option for satisfying any craving.

Inspiration

I find the Israeli Sabich sandwich's combination of flavors and textures to be truly inspiring. From the fried eggplant and boiled eggs to the creamy hummus and tangy tahini sauce, this sandwich showcases the best of Israeli cuisine. The fresh Israeli salad and zesty amba sauce add layers of taste to this unique dish (if you want to add protein, make it with Israeli tuna salad instead).. It's a testament to how food can bring cultures together.

But it's more than just a delicious meal; it reflects the diverse culinary influences in Israeli culture. Learning about this sandwich's various components and origins can deepen our appreciation for the rich history and traditions that have shaped this unique cuisine.

As we enjoy this scrumptious sandwich, let's remember the power of food to inspire curiosity, spark conversation, and connect people from all walks of life. Relish each bite and let the flavors awaken your senses. With every mouthful of this delightful creation, savor the inspiration behind this Israeli culinary creation.

What is a sabich sandwich?

Sabich is a rich and filling sandwich with layers of fried eggplant, creamy tahini, starchy potatoes, zesty pickles, a sharp, spicy smear of harissa, and parsley. Originally, the harissa was replaced by amba, a spicy pickled mango sauce. It's a popular Middle Eastern dish, often enjoyed for lunch.

What is the origin or history of the sabich sandwich?

The sabich eggplant sandwich was first brought to Israel in the 1940s and 1950s by Iraqi Jews. The name "Sabich" is thought to come from the Arabic word for morning, and it was originally a typical Iraqi Jewish breakfast item. The sandwich is credited to Sabich Tsvi Halabi, a Jewish man born in Iraq who operated a small restaurant in Ramat Gan, Israel, and is known for originally serving this Israeli breakfast sandwich. Overtime, people started ordering it at all hours of the day, and the sabich made its way to lunch.

Ingredients

This popular Israeli street food is a wonderful combination of flavors and textures, which come together to create a satisfying and delicious meal. Here are the main ingredients you'll need for this tasty sandwich:

Eggplant: Fried eggplant is one of the key components of a Sabich sandwich. Choose a medium-sized Italian eggplant.
Eggs: Hard-boiled eggs provide protein and a rich taste to the sandwich. You'll need at least two large hard-boiled eggs.
Hummus: This creamy chickpea-based spread adds a savory flavor and helps bind the other ingredients together. You can use homemade hummus or your favorite store-bought brand.
Tahini Sauce: This sesame-based sauce provides a nutty and rich taste to the sandwich.
Pickles: Add a tangy and salty flavor to the sandwich. Israeli pickles are the norm, but you can use your favorite homemade pickles or store-bought pickles.
Cucumbers: add a refreshing crunch to the sandwich.
Tomatoes: add a juicy and sweet flavor to the sandwich. Can be subbed with an Israeli salad.
Purple onion: adds a sharp, acidic note to the sandwich. Can be ommitted.
Parsley: adds a fresh and herbaceous flavor to the sandwich. Not necessary but I love it!
Pita or Laffa: You'll need a soft and slightly chewy flatbread, such as pita or laffa, to hold all the delicious ingredients together.
Additional Ingredients: Some recipes also include amba sauce, Israeli salad and shredded cabbage for extra flavor and texture.

Now that you know the main ingredients needed for a Sabich sandwich, you can begin to prepare and assemble this delicious and satisfying dish.

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Instructions

Prepare the eggplants:

Peel and slice 2 large eggplants. Arrange them on a baking sheet covered with parchment and drizzled generously with oil. Bake the eggplant in an oven preheated to 400 F for 20 minutes, turning them over halfway through the baking time.

Alternatively, you can also fry the eggplant slices in oil until golden brown. Set aside on a paper towel to absorb excess oil.

Hard-boil the eggs:

Boil 2 large eggs for about 12 minutes, then cool them under cold water or in an ice bath, peel, and slice them into rounds.

Assemble the sandwich:

To make sabich, cut the pita in half to create two pita pockets or one large open pita. Spread ⅛ cup of hummus on one side of a halved large pita bread.

Layer the fried eggplant slices on top of the hummus. Add the potatoes. Add the sliced hard-boiled eggs. Top with tomato slices, cucumber slices and pickles.

Drizzle with tahini sauce over the veggies. Top with chopped parsley and a drizzle of amba sauce or your favorite hot sauce. Season with salt and freshly ground black pepper, to taste.

Now this vegetarian sandwich is ready to serve. Enjoy it as a delicious meal or snack, and feel free to experiment with additional fillings like olives or pickled cabbage for added flavor.

Storage and Heating

If you have any leftover sabich sandwiches, wrap them tightly in plastic or aluminum foil and place them in an airtight container. Store the sandwiches in the refrigerator for up to 2 days.

To store individual ingredients like fried eggplant, boiled eggs, or tahini sauce, place them in separate airtight containers, and refrigerate them for up to 3 days.

When ready to enjoy your leftover sabich sandwiches, I suggest preheating the oven to 350°F (180°C). Place the wrapped sandwiches on a baking sheet and heat them for 10-15 minutes, or until warmed. If the ingredients are stored separately, you can assemble the sandwich once heated.

Although microwaving isn't ideal for reheating a sabich sandwich to maintain its texture, you can still do it. Place the sandwich on a microwave-safe plate and heat it on medium power for about 1 minute. If necessary, increase the time by 15-second increments, keeping an eye on the sandwich to avoid overcooking.

Remember, reheating the sandwiches may alter their texture, especially the crispiness of the fried eggplant. So it is best to consume them fresh.

Variations

Over the years I've encountered different variations of the Sabich sandwich, each adding unique twists to the classic Israeli street food dish. Here are some popular adaptations to the traditional Sabich recipe:

Bread: While homemade sabich is usually stuffed into a pita pocket, some people opt for laffa, a larger flatbread that can hold more fillings.
Eggs: Soft-boiled or scrambled eggs can be used as a substitute for hard-boiled eggs, catering to personal preferences. You can also omit the eggs for a vegan sabich.
Israeli Salad: Add a simple chopped salad with cucumbers, tomatoes, herbs, and lemon juice to add a refreshing tanginess and crunch to the sandwich.
Salad: Turn the sabich sandwich into a fantastic gluten free sabich salad! Simply add some lettuce at the bottom to give it more volume.
Sauces: Apart from hummus and tahini, you can incorporate other sauces like hot sauce, garlic sauce, or yogurt-based tzatziki to add more layers of taste and complexity.

Top Tips

Choose the right bread: Traditionally, sabich is made with pita or laffa bread, but you can also use flatbread. Just make sure to create a pocket or slit to stuff in the ingredients.
Fry the eggplant: To get that creamy texture, slice the eggplant into thin pieces and fry it until it's tender.
Prepare the fillings: Key fillings include boiled eggs, tahini sauce, hummus, and Israeli salad. Don't forget the tangy, pickled-mango sauce called amba, which adds an extra kick.
Pack the sandwich: To make your sabich sandwich truly authentic, layer your fillings inside the bread, starting with the eggplant slices and hard-boiled eggs.

Frequently Asked Questions

What are the main ingredients in a sabich sandwich?

A sabich sandwich typically consists of fried eggplant, hard-boiled eggs, hummus, tahini sauce, Israeli salad, and sometimes amba sauce, all served in a pita or laffa bread. Many variations include Israeli pickles and seasoned cabbage as well.

How do you pronounce 'sabich'?

'sabich' is pronounced as /səˈbiχ/ with the 'ch' sound similar to the 'ch' in the German word 'Bach' or the Scottish 'loch'.

Are there any vegan alternatives for a sabich sandwich?

You can easily make a vegan version of a sabich sandwich by replacing the hard-boiled eggs with a plant-based alternative like tofu scramble or simply omitting them altogether. The other ingredients, such as the fried eggplant, hummus, tahini sauce, and Israeli salad, are already vegan-friendly.

Is a sabich sandwich considered healthy?

A sabich sandwich can be a healthy option depending on the ingredients and preparation method used. With plenty of vegetables like eggplant, cucumbers, and tomatoes, it provides various nutrients. If you follow our recipe and bake the eggplant instead of frying, you can happily enjoy a healthier version of sabich!

What is the typical calorie count of a sabich sandwich?

The calorie count of a sabich sandwich can vary depending on the ingredients and their quantities. In general, a sabich sandwich can range from 400 to 600 calories. Keep in mind that adding extra sauces or larger portions will increase the calorie count.

Accompanying Dishes

When enjoying a Sabich pita sandwich, various dishes can complement its rich flavors and textures:

Israeli Salad: This chopped Israeli salad with cucumbers, tomatoes, herbs, feta and lemon juice is a fresh, tangy accompaniment to the hearty Sabich.
Hummus: A side of extra hummus is always a good idea, allowing you to dip your sandwich or enjoy it with warm pita or fresh vegetables.
Falafel: Though not traditionally part of the Sabich sandwich, you can add falafel for an extra protein boost and satisfying crunch.
Vegan shawarma: Serve some vegan shawarma on the side to boost the street food feel!
French Fries: While not an authentic Israeli accompaniment, I find that a side of crispy, hot French fries pairs nicely with the savory flavors of the Sabich sandwich.
Pickled turnips: pink, briny and zesty pickled just like in Middle Eastern markets work great in this fried eggplant sandwich.
For another Middle Eastern vegetarian option, try my vegetarian kofta kebabs recipe.

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.

Sabich, or an eggplant sandwich with potato, eggs and pickles

A rich and filling sandwich made with fried eggplant, creamy tahini, starchy potatoes, hard-boiled eggs, zesty pickles, and fresh veggies and herbs. A smear of sharp, spicy amba or harissa takes this sandwich to a whole new level!

Course Main Course

Cuisine Jewish cuisine, vegan

Keyword sabich sandwich

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 574kcal

Author Ksenia Prints

Ingredients

2 large pitas
1 Italian eggplant
Extra virgin olive oil
Salt
Pepper
2 potatoes
2 eggs
¼ cup Hummus
4 pickles
1 tomato
1 cucumber
½ purple onion
2 teaspoons tahini sauce or 2 teaspoons of tahini paste and 2 teaspoons of water
Harissa or your favorite hot sauce, optional
Parsley

Instructions

Preheat oven to 400°F. Cover a baking sheet with tin foil and drizzle it lightly with olive oil.
Slice the eggplant into 1-inch-thick slices.
Arrange the eggplant slices neatly on the baking sheet, ensuring none are covered by other slices. Drizzle with olive oil and sprinkle with salt and pepper.
Roast eggplant in the oven for 15-20 minutes, until slices are golden and browned. After 10 minutes, turn the eggplant slices over, drizzle with more olive oil, and sprinkle a bit more salt. Return to the oven for another 5-10 minutes, and check for doneness; slices should be nice and browned.
While the eggplant is cooking, peel and cook the potatoes. You can use the microwave approach or cook them the old-fashioned way, in a pot of water. Slice boiled potatoes.
Boil the eggs for 12 minutes, peel them, and slice them into ½-inch slices.
Slice the pickles thinly. Slice the tomatoes, cucumbers and onion.
Mix the tahini paste with water in a small bowl, add a pinch of salt, and whisk together until creamy and blended together.
When ready to assemble the sandwiches, cut open the pita bread horizontally.
Spread a layer of hummus on one-half of the pita bread.
Add a layer of eggplant slices.
Spread the potato slices on the next level, sprinkle a pinch of salt, and drizzle olive oil over the potato layer.
Follow with a layer of alternating cucumber slices and tomato slices. Top with onion slices and pickle slices.
Add a layer of sliced boiled eggs.
Drizzle the tahini sauce on top of all the ingredients. If you like spice, spread harissa inside the last bread slice, or drizzle with your favorite hot sauce.
Garnish with parsley.
Close the pita by rolling and wrapping it in plastic wrap and allow the sandwich to rest overnight, cutting it into two halves (or four quarters) the next day. Or cut it in half and eat right away, wiping smears of tahini off your face.

Video

Nutrition

The post Israeli sabich sandwich recipe with eggplant and potatoes appeared first on At the Immigrant's Table.

Duck Fat Roasted Vegetables

kseniaprints — Fri, 02 Jan 2026 14:31:39 +0000

Duck fat roasted vegetables cooked until crisp and tender, a holiday staple shaped by old kitchen habits and new family traditions.

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Super Crispy Air Fryer Brussel Sprouts with Feta, Pomegranate, and Balsamic

kseniaprints — Wed, 22 Mar 2023 18:34:03 +0000

Easy air fryer brussels sprouts are crispy on the outside and tender on the inside. Drizzled with a balsamic reduction, salty feta, and pomegranate arils, they made for a perfect gluten-free side dish for a special occasion or a weeknight dinner.

Inspiration for my Air Fryer Brussels Sprouts Recipe

Since moving to Canada, I have been learning to love Brussels sprouts.

These small, cabbage-like vegetables are a rich source of various vitamins, such as vitamins C, K, and folate. They also contain a high amount of fiber and antioxidants, which help prevent chronic diseases such as cancer, cardiovascular disease, and diabetes. And finally, these vegetables are low in calories, making them an ideal food for weight loss.

But pan-frying brussel sprouts require large amounts of olive oil, which negates their low caloric value. Roasting them, which seems to be the usual way of cooking brussels sprouts, leaves them chewy and a bit soggy. I needed a way that would leave me with a batch of perfectly crispy brussels sprouts, but still keep the whole thing low in fat.

Enter, the air fryer. With a short cooking time and minimal prep involved, the air fryer transforms fresh or frozen brussels sprouts into delectable little nuggets!

In my usual Middle Eastern fashion, I topped my balsamic brussel sprouts air fryer recipe with a balsamic and pomegranate molasses reduction, crumbled feta, and sweet little pomegranate seeds. These toppings take this dish from a simple everyday veggie side dish to a showstopper worthy of a celebration, served alongside a worthy centerpiece like my Chicken Marbella Ottolenghi!

Why I love making brussels sprouts in the air fryer

I absolutely love making Brussels sprouts in the air fryer because they come out perfectly crispy and delicious every time. Air fryer brussels sprouts are:

A healthier alternative to traditional fried brussels sprouts
The cooking process is so quick and easy - All I have to do is toss the sprouts in a bit of oil and seasonings and then pop them into the air fryer for a few minutes.
Have a crispy exterior, with an inside that is moist and tender
Delicious
Simple enough for weeknight dinner (Omit the sauce and toppings to keep it extra simple!)
Perfect for a celebration like Thanksgiving, Sukkot, Shavuot, Rosh Hashana, or Christmas.

Ingredients

Here's what you need for making air fryer brussel sprouts:

Brussels Sprouts - you can use frozen or fresh sprouts for this recipe
Feta - I just crumble a block of feta, but you can also use feta crumbles
Balsamic vinegar
Pomegranate molasses - you can use honey, regular molasses or date syrup instead.
Fresh pomegranate (or pomegranate arils) - these add a nice crunch and contrasting citrusy flavor and zest to the dish
Salt
Pepper
Olive oil or nonstick spray

See recipe card for exact quantities.

EQUIPMENT

When to serve this brussel sprouts recipe?

This easy Brussels sprouts recipe is an easy side dish that is perfect year-round! But with its unique toppings and warm flavors, I love to serve it for Thanksgiving dinner. It is also a great veggie side dish for Christmas dinner alongside paprika chicken, and roasted potato wedges.

I make it in spring, just in time for Easter. Serve it with asparagus quiche and a fennel and mango salad.

It makes for a lovely dish to serve alongside the Jewish holiday of Shavuot, which is all about dairy products. I like to serve it with this baked feta pasta.

It also works for Rosh Hashana if you use honey instead of pomegranate molasses.

How to make the best air fryer brussels sprouts with feta and balsamic

Prep sprouts

To prepare brussels sprouts, rinse them with water and dry them with a paper towel. Trim the Brussels sprout bottom stems. Then, cut the Brussels sprout in half lengthwise. (You can also keep the sprouts whole - this will give you a chewier middle).

Spray sprouts with oil

Line the air fryer basket with an air fryer liner. Toss the brussels sprouts into the air fryer basket and coat them with nonstick spray or olive oil, salt, and pepper. Mix well to ensure all are coated.

Air fry brussels sprouts

Next, bake brussels sprouts for 10-12 minutes, shaking halfway through until the brussels sprouts become slightly browned (whole sprouts will need 12-15 minutes; if cooking from frozen, brussels sprouts will need 15-17 minutes).

Once done, remove fried sprouts from the air fryer and place them in a large mixing bowl.

Serve super crispy brussels sprouts with feta and balsamic seasoning

Drizzle with balsamic vinegar and pomegranate molasses. Stir well to coat. Sprinkle with feta and pomegranate seeds. Add red pepper flakes if you would like, or even try cooking Brussels sprouts with garlic or garlic powder and black pepper. Transfer to a clean serving dish or bowl and serve immediately.

Oven Method: Spread brussels sprouts in a single layer on a baking sheet and bake at 400 F for 20-25 minutes.

Storage & Make Ahead

Leftover air-fried Brussels sprouts will be kept in an airtight container in the fridge for 4-5 days, though they will lose their crispness. Keep the sprouts separated from the toppings and sauce if you'd like to keep it from going soggy. You can reheat them in the air fryer.

I don't recommend freezing the prepared brussels sprouts.

Top Tips

Frozen brussels sprouts will need about 5 minutes longer in the air fryer. They make come out a bit softer in texture than fresh sprouts.
To thicken the balsamic glaze, you can combine the balsamic vinegar and pomegranate molasses in a saucepan and cook until reduced by half, about 15-20 minutes. This will result in a smoother, thicker sauce that can be served on the side.
If you don't have an air fryer, to make these balsamic brussels sprouts with feta and pomegranate in the oven, spread them in an even layer on a baking sheet and bake at 400 F for 20-25 minutes.

For more veggie sides:

These balsamic brussels sprouts go very well with other veggie side dishes. I love to serve them with air fryer hash browns and some cast-iron salmon.

For more air fryer recipes:

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.

Crispy Air Fryer Brussels Sprouts Recipe with Feta, Pomegranate and Balsamic Vinegar

Easy air fryer brussels sprouts are crispy on the outside and tender on the inside. Drizzled with a balsamic reduction, salty feta and pomegranate arils, they made for a beautiful and perfect side dish.

Course Appetizer, Side Dish

Cuisine Middle Eastern, North American

Keyword air fryer, balsamic vinegar, easy, feta, gluten-free, healthy, pomegranate, pomegranate molasses, shavuot, Sukkot, Thanksgiving, vegan option

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 191kcal

Author Ksenia Prints

Equipment

Ingredients

4 cups Brussels Sprouts fresh or frozen
100 g feta
¼ cup balsamic vinegar
⅛ cup pomegranate molasses
1 pomegranate or ½ cup pomegranate arils
Salt
Pepper
Olive oil or nonstick spray

Instructions

For the crispiest brussels sprouts, begin by washing them with water before drying them with a paper towel. Cut off the stems at the bottom and slice each sprout in half. Alternatively, keep the sprouts whole if you prefer a more chewy texture.
Line an air fryer basket with an air fryer liner and then transfer the brussels sprouts. Spray sprouts with nonstick spray or olive oil, and add salt and pepper to taste. Mix well to ensure every sprout is evenly coated.
Bake at 360 F for around 10-12 minutes, shaking halfway through, until lightly browned. Whole sprouts will take approximately 12-15 minutes to cook, while frozen brussels sprouts require 15-17 minutes (depending on the size).
After baking, transfer the brussels sprouts to a bowl. Drizzle balsamic vinegar and pomegranate molasses over the top, stirring to ensure every sprout is coated. Finally, transfer to a clean serving dish, sprinkle with feta cheese and pomegranate seeds, and serve warm.
To bake brussels sprouts in the oven, lay the brussels sprouts out on a baking sheet in a single layer and bake in a preheated oven at 400°F for 20-25 minutes.

Video

Notes

To bake brussels sprouts in the oven, lay the brussels sprouts out on a baking sheet in a single layer and bake in a preheated oven at 400°F for 20-25 minutes.

Nutrition

The post Super Crispy Air Fryer Brussel Sprouts with Feta, Pomegranate, and Balsamic appeared first on At the Immigrant's Table.

Butternut Squash Wild Rice Pilaf with Pomegranate Seeds

kseniaprints — Thu, 16 Sep 2021 16:06:12 +0000

This elegant butternut squash wild rice with walnuts and pomegranate seeds is the perfect vegetarian main or side dish for Thanksgiving or Rosh Hashana.

Gluten free and vibrant in its colors, this harvest rice dish represents the best of the fall season!

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Mayo Purple Cabbage Slaw

kseniaprints — Thu, 12 Mar 2026 13:40:00 +0000

Add color to St. Patrick's Day with this mayo purple cabbage slaw. Creamy, tangy, slightly sweet, and perfect beside any meal!

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Cheesy eggplant and tomato baked stacks recipe

kseniaprints — Fri, 12 Sep 2014 11:00:43 +0000

This creamy eggplant tomato recipe is cheesy, saucy and decadent without being greasy. Crispy roasted eggplant meets tomatoes and mozzarella in this simple low carb Italian appetizer.

Introduction

A crispy roasted eggplant is topped with a smear of mayonnaise and thin slices of juicy tomato, only to be buried under shredded mozzarella cheese. The resulting creamy eggplant and tomato stacks are decadent without being greasy. They're also gluten-free, vegan, and ready in under 40 minutes. What's not to love?

This easy and delicious eggplant and tomato recipe was the ONE dish that every member of my family awaited during our weekly family dinners. In fact, these low carb cheesy eggplant and tomato stacks were my favourite appetizer from the ages of 10 to 14, and that's saying a lot for a kid. Little surprise that this eggplant tomato recipe tastes just like a low carb pizza, only better.

The juices of the tomato tame the eggplant's texture, and the oil from the cheese and the sauce slicks everything into one creamy, decadent package. They are quick to assemble and to bake, ready for the table in under 40 minutes.

My mother developed this recipe when she needed an easy dish to put on to the table during our family Saturday lunches. Sometimes, my mother would prepare the baking sheet full of these stacks before leaving in the morning, and then would just ask me to brown them in the oven half an hour before their return. And just like that, everyone was happy.

Since my mom taught me this recipe, I have reduced the amount of olive oil that graced these beauties, and replaced the mozzarella (or whatever cheese my mother had on hand) with a mix of cheeses or shredded vegan cheese. Vegan mayonnaise became a perfect replacement for olive oil, due to its consistency and characteristic tang.

And now, these eggplant tomato appetizers come to the table whenever I need an easy appetizer, but I have yet to hear anyone complaining.

Top Tip

Broil the stacks - don't forget to give the uncovered stacks a quick broil in the oven. This turns this simple eggplant and tomato recipe into a flavor bomb!

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Ingredients

eggplant - the star of the dish!
fresh tomatoes - for their rich red color and delicious umami
vegan cheese grated - or regular cheese, if that's your thing
vegan mayonnaise or regular mayo - for a creamy and silky richness
water - ever-present and useful for thinning the mayo
olive oil - for greasing the tray
salt & pepper - to bring out and complement the natural flavors of the eggplant
dry za'atar spice mixture - you can also use finely chopped oregano, fresh basil, and parsley instead. Add some dried red pepper flakes for spice!

Directions

Start the oven

Line a large baking sheet with aluminum foil, and add olive oil until it slightly covers the foil.

Afterwards, preheat the oven to 450F.

Prepare the ingredients

Cut the eggplant and tomatoes into 1cm-thick circles (about ½ an inch) and grate the vegan cheese.

Whisk the mayonnaise with water, until it reaches a pourable consistency.

Assemble the eggplant and tomato stacks

Place the diced eggplant in a single layer on the sheet.

Brush the eggplant with mayonnaise.

Cover each eggplant slice with a tomato slice (you can even cut some tomato slices in half to ensure that as much of the eggplant is covered as possible). Sprinkle with salt and pepper, and fragrant herbs.

Top with some grated cheese.

Brown in the oven

Cover the sheet with tinfoil (At this point, this can be assembled ahead of time and left to rest in the fridge for up to a day).

Bake the sheet at 450F for around 20 minutes, until tomatoes are soft and start to weep. Raise heat to 500F, remove aluminum foil cover and bake for another 5 mins, allowing the cheese to brown. If cheese is not nice and browned at this point, cook for another 5 minutes.

Turn off oven and let tray eggplant stacks rest in it, undisturbed, for another 5 mins. Serve immediately.

How to store and reheat

To store this eggplant tomato appetizer, place the stacks in an airtight container or cover them tightly with plastic wrap. Then, place them in the refrigerator, where they can last for up to 3 or 4 days. When reheating the stacks, preheat your oven to 350F and then remove the stacks from the refrigerator and allow them to come to room temperature for about 30 minutes. Remove the plastic wrap and place the stacks on a baking dish. Cover them with foil to prevent them from drying out and cook until everything is hot, 10-15 minutes. Alternatively, you can reheat the stacks in the microwave, cooking them at medium heat for 1 or 2 minutes.

Variations

Zucchini and tomato stacks - substitute the eggplant with zucchini slices or even yellow squash.
If you don't have fresh tomatoes on hand, substitute the tomato slices for canned tomato sauce. You can also use canned diced tomatoes.
Use vegan cheese and vegan mayo to turn this into a dairy free, vegan eggplant tomato recipe.

Accompanying dishes

If you're looking for what to pair with the eggplant tomato stacks, I've got some ideas for you!

For something light, try serving a mixed greens salad with berries or greens with apples. The tartness of the fruit will balance out the richness of the stacks.

If you're looking for something heartier, consider instead a side of Italian sourdough bread to soak up all the delicious flavors.

For a main, try our baked feta pasta. A vegan pasta primavera will make for a nice vegan option

If you enjoy a nice wine with your food, I recommend a bold red, such as a Merlot or a Cabernet Sauvignon. The tannins in the wine will cut through the creaminess of the eggplant dish and enhance its flavors.

Looking for more vegetarian recipes?

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.

Cheesy roasted eggplant tomato recipe

This creamy eggplant tomato recipe is cheesy, saucy and decadent without being greasy. Crispy roasted eggplant meets tomatoes and mozzarella! This tastes just like a low carb pizza, only better.

Course Appetizer

Cuisine Israeli, Italian

Keyword eggplant appetizer, eggplant tomato towers, low carb pizza, roasted eggplant

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 314kcal

Author Ksenia Prints

Equipment

Ingredients

1 eggplant large, or 2 medium
4 plum tomatoes or more, depending on the size of your tomatoes and eggplant
200 g mozzarella cheese shredded, or vegan cheese
5 TB mayonnaise or vegan mayo
3 TB water or less, depends on the thickness of your mayo
salt and pepper to taste
2 TB zaatar or dried oregano, fresh cilantro, basil, parsley, chopped finely

Instructions

Preheat oven to 450F. Line a large baking sheet with aluminum foil, and oil the aluminum slightly.
Slice eggplant and tomatoes into 1cm-thick circles (about ½ an inch). Grate cheese. Whisk mayonnaise with water, until you reach a pourable consistency.
To assemble stacks, arrange eggplants on the sheet in a single layer (use as many sheets as needed). Brush each eggplant with mayonnaise sauce.
Cover each eggplant slice with a slice of tomato (even cut some tomato pieces in half to ensure that as much of the eggplant is covered as possible). Top with shredded cheese. Sprinkle each eggplant tomato stack with salt and pepper and herbs.
Cover the assembled stacks with tinfoil (At this point, this can be assembled ahead of time and left to rest in the fridge for up to a day). Bake sheet at 450F for 20 mins.
Raise heat to 500F, remove aluminum foil cover and bake for another 5 mins. Turn off oven and let tray eggplant stacks rest in it, undisturbed, for another 5 mins. Serve immediately (though stacks are fine if refrigerated and reheated later, they should be bubbling hot when consumed).

Video

Nutrition

The post Cheesy eggplant and tomato baked stacks recipe appeared first on At the Immigrant's Table.

Cold Moussaka Recipe

kseniaprints — Thu, 27 Aug 2015 11:22:22 +0000

Imagine sitting by the Mediterranean on a hot summer afternoon, enjoying layers of silky roasted eggplant, tender potatoes, juicy tomatoes, and feta sauce. While most people know moussaka as a warm baked casserole, many Middle Eastern versions are served cold, making them perfect for warm-weather meals. Instead of a heavy meat filling and rich béchamel sauce, this vegetarian version combines roasted vegetables with a creamy Kalamata feta sauce for a lighter, fresher take on a classic Mediterranean dish.

My dear friend Einav (of the vegetarian biryani and okra fame) still speaks with envy of the time she sat with friends in Greece, on the shores of the Mediterranean sea, and watched them digging into their moussaka.

This dish was the stuff of dreams - except it was laden with spiced ground beef. And like me, Einav does not eat meat. So on that day on the beach of Kos, moussaka was just beyond her reach.

But with this vegetarian, lightened up cold moussaka with kalamata-feta sauce, she won't have to be jealous anymore. If you want a more traditional moussaka recipe, try my gluten-free vegetarian moussaka adaptation.

Moussaka has a turbulent history in the Middle East. Claimed by Greeks, the Balkans, the Lebanese and the Egyptians, it has also made appearances in Claudia Roden's game-changing Book of Middle Eastern Food and other seismic works exploring the region's cuisine. Though it looks a little bit different each time, the basic premise is such: eggplant, potatoes/meat, and sauce. Oh yeah, and it usually comes out of the oven warm.

But in the Palestinian kitchen, the dish of choice is cold moussaka. Taken from Levantine recipes, the moussaka of my country is usually served cold, on hot summer days, eggplant and potatoes interspersed with tomatoes and covered in delicious sauce that ranges from tomato to bechamel.

And that's exactly the moussaka I chose to make for a recent recipe with Litehouse's new OPA line of sauces. With 53 per cent calories less than traditional mayonnaise sauce, and about a bazillion per cent less than in bechamel, the kalamata feta sauce I tried was tangy, interspersed with delicious bites of olive and tomato, and rich in all the right ways. I have been ladling it on everything from corn on the cob to a simple heirloom tomato salad, but my favourite way to eat it has been in this cold moussaka.

What Makes This Cold Moussaka Different?

Unlike the traditional Greek moussaka recipe, which is typically baked with ground meat sauce and béchamel sauce, this cold moussaka highlights the vegetable-forward roots of the dish.

This version is:

Vegetarian and gluten-free
Perfect for warm summer days
Easier to prepare ahead of time
Lighter than traditional moussaka
Packed with Mediterranean flavors
Great for picnics, potlucks, and meal prep
Rich in fiber from eggplant, tomatoes, and potatoes

Serving the dish cold allows the flavors of the eggplant, potatoes, tomatoes, and feta sauce to fully develop and meld together.

Variations

Make it vegan: Replace the feta sauce with a dairy-free Mediterranean-style yogurt sauce.
For extra protein: Add chickpeas, layer cooked chickpeas between the vegetables.
Use zucchini: Swap some of the eggplant for zucchini to create a lighter summer casserole.
Add fresh herbs: Fresh mint, parsley, or dill work beautifully with the Mediterranean flavors.

Serving Suggestions

This cold moussaka makes an excellent centerpiece for a Mediterranean-inspired meal.

Serve it alongside:

Mediterranean chickpea salads
Fresh cucumber and tomato salads
Grilled vegetables
Warm gluten-free pita
Greek salad
Marinated olives
Roasted red peppers
Fennel and Mango Slaw
Hot and Sour Shredded Napa Cabbage Salad
Tomato Avocado Salad with Dukkah
Roasted Green Cauliflower Salad

The fresh, bright flavors complement the richness of the eggplant and feta beautifully.

Top Tips

Slice vegetables evenly - Uniform slices help the potatoes and eggplant cook at the same rate and create beautiful layers.

Let the moussaka cool completely - The flavors improve as the dish chills. For best results, refrigerate for at least 2 hours before serving.

Salt the eggplant - If using large eggplants, lightly salt them before roasting to reduce bitterness and improve texture.

Use ripe tomatoes - Fresh, ripe tomatoes provide the best flavor and balance the richness of the feta sauce.

FAQ

How to store cold moussaka?

Store leftovers in an airtight container for up to 4 days in the fridge.

Can you freeze the cold moussaka?

Freezing is not recommended, as the vegetables may release excess moisture when thawed.

Do you peel the eggplant for moussaka?

Whether to peel eggplant for moussaka is a matter of preference. The skin is edible but can be tough or bitter. Many traditional Greek recipes keep the skin for better shape and color contrast in the dish.

What can I substitute for feta sauce?

You can use Greek yogurt sauce, tahini sauce, labneh, or a dairy-free yogurt dressing if needed.

To get the recipe and cold moussaka with kalamata feta sauce and to see more photos, head on down to the Food Blogggers of Canada website, where you can also find more mouth-watering recipes, advice for bloggers, and information about their upcoming bloggers' conference - where you just might meet me!

Disclaimer: I have received payment and the products for this recipe from Litehouse, but all opinions expressed here are my own. I am proud to work with companies whose products I truly love. To find out more about working with me, check out my about page, or email me to request a media kit.

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.

Cold Moussaka With Kalamata and Feta

Course Main Course

Cuisine Greek

Keyword Cold Moussaka

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 128kcal

Author Ksenia Prints

Ingredients

3 large Yukon Gold potatoes sliced into thin pieces
2 eggplants sliced into ½-inch pieces
6 beefsteak tomatoes sliced into thin pieces
1 jar OPA by Litehouse Kalamata Feta Dressing Or 1 cup Greek yogurt, diluted with 2 TBs water and mixed with 2 TBS each of finely chopped kalamata olives and ¼ cup feta.
6 tsps dried oregano
Olive oil
Salt
Pepper
Fresh oregano for garnish

Instructions

Preheat oven to 425℉. Line a baking sheet with parchment paper, and drizzle it with 2 tablespoons of olive oil. Spread oil evenly.
Arrange eggplant slices in a single layer, and bake for 15 minutes on one side.
Add 2 tablespoons more oil to the sheet, turn slices over and cook an additional 12 minutes on the other side.
Repeat until all eggplant is baked and golden-brown in parts.
Lower oven temperature to 375℉.
On a large baking sheet, layer eggplant slices, potato slices and tomato slices. Sprinkle with salt, 1 teaspoon of dried oregano, and 2 tablespoons of OPA by Litehouse Kalamata Feta Dressing. Repeat until you run out of vegetables.
Mix 3 teaspoons dried oregano with 1 teaspoon of water, and let hydrate for a couple of minutes.
On the last layer, pour ¼ cup of OPA by Litehouse Kalamata Feta dressing and 3 tablespoons olive oil. Sprinkle with rehydrated oregano, salt and pepper.
Cover and bake at 375℉ for 45 minutes, until potatoes have cooked through (test with fork). Let cool for 4 hours, or overnight.
Serve cold kalamata feta moussaka drizzled generously with more Kalamata Feta Dressing, and topped with fresh oregano.

Notes

If you cannot get the OPA by Litehouse dressing, feel free to make your own using 1 cup Greek yogurt, diluted with 2 TBs water and mixed with 2 TBS each of finely chopped kalamata olives and ¼ cup feta.

Nutrition

The post Cold Moussaka Recipe appeared first on At the Immigrant's Table.

Hearty Irish Ground Turkey and Vegetable Stew

kseniaprints — Fri, 13 Mar 2026 13:40:00 +0000

Cozy up with this Irish ground turkey and vegetable stew, simmered with herbs, stout, and tender vegetables for an easy family meal this St. Patricks Day.

Jump to:

Borlotti beans in tomato sauce with eggs

kseniaprints — Fri, 20 Nov 2015 12:21:19 +0000

Borlotti beans in tomato sauce with eggs is a delightful dish that's perfect for any meal. It's simple to make and bursting with flavor, making it hard to resist. Once you start, you'll find yourself savoring each bite until the pot is empty! Whether you enjoy it for breakfast, lunch, or dinner, this hearty recipe is sure to become a favorite in your kitchen.

A couple of weeks back, I started talking to you guys about those meals you make on auto-pilot at the end of a busy workday. What I didn't mention is that in our house, those auto-pilot meals often become frequent flyers. Like unwanted guests, they stay well past their welcome, using up all of your eggs and leaving dirty stains and bowls all over your mosaic-inlaid table. You want to get rid of them, to ask them to leave politely; but each time you try, you find yourself strangely realizing that you kind of like having them around. After all, they save you the hassle of making plans for Friday night.

Just like these guests, the repeat dishes in our house make cameos at a frequency that, really, would be embarrassing for any aspiring chef. Once I make a dish we like, I often myself unable to think of anything other than the need to taste it again. I go through periods of binging on delicata squash salads, or almond cakes, or banana bread. In Hanukkah, I usually come up with one variation on latkes, and then proceed to eat it every. single. day for a week. Like I said - it's embarrassing.

And in the true tradition of regurgitating a dish to death, we made these borlotti beans in tomato sauce four different times. In the span of two weeks. And the only reason we stopped was because I went away for a month.

But what was so good about these borlotti beans in tomato sauce, you ask? In truth, nothing special. I adapted them slightly from a recipe by the above-mentioned Rachel Roddy of the blog Rachel Eats (and now, the book My Kitchen In Rome), whose writing I read with the religious zeal usually displayed by Buddhist monks.

My Kitchen in Rome: the Writing of Rachel Roddy

Rachel's kitchen looks the way I always wanted mine to be: a dark, stained wooden counter, covered with heavy white ceramics with blue borders, besides a well used, well-loved gas stove. Her sink is always full of exactly the kind of vegetables I want to eat: lush and wild, Italian produce by the bushel spilling over the edges.

And her words are exactly the words I hope to evoke in my writing: honest and targeted, they reach into your stomach and grab you by the guts, leaving you reeling.

What are Borlotti Beans?

For this recipe I used fresh borlotti beans (also known as cranberry beans for their lovely colouring), though you could just as easily use dry borlotti beans, or even canned white beans in a pinch.

I used canned homemade tomato sauce I already had on hand, but you could easily whip up a tomato sauce on the spot, or use a jar of your favourite store-bought stuff.

I added scrambled eggs because I have a thing about egg texture, but you could add a poached egg, or a scrambled egg, or a fried egg. Just make this dish.

There was nothing special about these borlotti beans in tomato sauce with eggs that would justify making them four times in a week.

But somehow, when we sat on the couch on a stormy night, lapping these up with spoons and sopping up the leftovers with crusty bread, our lips smacking and tongues licking tomato sauce leftovers, none of that mattered. We helped ourselves to another bowl. And another one.

And the next day, we made them again.

And again, the following week.

And we would still be eating these borlotti beans with tomato sauce and eggs if we hadn't become obsessed with delicata squash.

If you try these borlotti beans in tomato sauce, let me know how you liked them. Just don't blame me if they become repeat meals in your home, too.

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.

Borlotti beans in tomato sauce with eggs

Borlotti beans in tomato sauce with eggs are one of those simple, easy dishes that you can't stop eating until you finish the whole pot.

Course Breakfast, Dinner, Lunch

Cuisine Italian

Keyword borlotti beans, casserole, cranberry beans, dairy-free, gluten-free

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings

Calories 526kcal

Author Ksenia Prints

Ingredients

1 kg of fresh borlotti in their pods or 300 g dried borlotti beans soaked overnight
1 bay leaf
3 tablespoon olive oil
2 cups tomato sauce OR a small chopped onion, a small rib of celery, diced finely, and 2 cups canned or fresh plum tomatoes, chopped or crushed
A few stalks fresh parsley
½ teaspoon chili flakes
4 eggs
salt and pepper

Instructions

If you are using dried beans, soak them in plenty of cold water for at least eight hours or overnight. Drain the soaked beans, put them back in a heavy saucepan with one bayleaf, cover by at least two inches with fresh water, bring to a boil and then reduce to a simmer. Cook the beans for one hour, add a pinch of salt, and then begin checking for doneness. Once the beans are cooked, pull them from the heat and leave in their cooking water.
If you are using fresh beans, shell them and then boil them in salted water with one bay leaf until tender, about 25 minutes.
Drain the water from the beans, but keep the broth for later.
If using ready-made tomato sauce, add 2 cups of tomato sauce to pan.
If making your own tomato sauce, heat olive oil in a deep saute pan and add the onion and celery and saute over a gentle flame until onion is soft and translucent, about 10 minutes. Add the tomatoes. Stir and season with parsley, chili, salt and pepper and leave the pan simmering for 15 minutes. Add the drained beans, stir and cook for another 10 minutes, adding a little of the bean broth if nesseary.
Create little nests in the sauce and crack the eggs, as you would do for shakshuka. Stir the eggs and the sauce gently if you prefer your eggs scrambled, or let them cook in the nests for whole eggs. Cook for 7 minutes on low-medium heat, until eggs are as set as you like them.
Check seasoning. Allow the beans to sit for 10 minutes (or for hours) or so before serving - though if you can wait, let the beans and sauce rest a day (but eat the eggs as soon as you can).

Nutrition

The post Borlotti beans in tomato sauce with eggs appeared first on At the Immigrant's Table.