Cozy Fall Recipes : At the Immigrant's Table

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.

French Chocolate Orange Tart

kseniaprints — Thu, 27 Oct 2022 14:27:46 +0000

This chocolate orange tart is the perfect embodiment of a classic French dessert, made healthy.

Imagine a French chocolate tart infused with the zest of bright fresh oranges, Grand Marnier orange liqueur, and cooled in a gluten free almond chocolate tart crust. Delicious, fragrant and accidentally healthy - now that's the perfect dessert.

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Oven Baked Salmon With Apples and Potatoes

kseniaprints — Mon, 23 Nov 2015 12:40:39 +0000

Imagine a cozy fall evening with a delicious meal that's easy to prepare. This baked salmon is juicy and flavorful, topped with a delightful spiced apple sauce. It sits on a warm, sweet bed of caramelized apples and tender potatoes. This simple recipe will show you how to bake salmon that stays moist and tasty every time. Perfect for a comforting dinner!

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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

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Delicata squash with feta, red onions and dukkah spice mix

kseniaprints — Mon, 16 Nov 2015 12:20:41 +0000

Delicata squash with feta, red onions and fragrant Middle Eastern dukkah is a perfect interplay between sweet and mellow, sharp and tangy. This surprising combination makes a wonderful side dish for the fall season.

I am standing at the counter chopping onions to make delicata squash with feta, red onions and dukkah. Their peel is slippery, and I struggle to get a firm grip on the head. The cuts come out uneven, a messy affair that will not cook at the same time, and I get more and more flustered as I go along. My eyes are watering, and my bangs are getting in my eyes.

And right then, without even noticing, my knife slips and I cut at the end of my finger. Blood appears where just a second ago, there was pink skin.

Sound familiar? Any cook worth their salt has a similar story. One minute you're chopping vegetables, and the next you're on the couch, desperately trying to stop the bleeding.

But you know what is the best way to avoid this type of accident? Get yourself good knives.

A good knife was particularly important in the preparation of this delicata squash with feta, red onions and dukkah. The squash itself is strangely shaped and firm, while the onions are slippery and tend to break apart into a million pieces. The dukkah requires the chopping of peanuts and the crushing of spices.

Though it requires a good deal of work, it all comes together into a beautiful dish. Once roasted (with the skins on!), the delicata squash is sweet and mellow, with a faint aftertaste of coconut oil. The onions, which are soaked in water to reduce their sharpness, provide a nice balance to the creamy feta. A generous sprinkling of fragrant dukkah completes the dish, turning it into a beautifully composed Middle Eastern dish that would compliment any feast.

And all it required was one good knife.

My Fave

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Don't feel like making your own? This is my favorite storebought Egyptian Dukkah spice mix.

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02/11/2026 06:05 pm GMT

The worst accidents in my kitchen involved boiling water and oil, not knives. But you could say that's because I've always been careful about the kind of knives I keep: they're sharp, well-crafted, and well-used.

Perhaps this is why I was so exciting to test out Sabatier's new knife line. Unlike most of the knives chefs own, the Sabatier blades are affordable, widely available, and come in two useful shapes: a cleaver and a santoku knife, a Japanese chef's knife. As I already own a santoku (my trusted Global, which was anything but cheap and widely available), I immediately wanted to try the cleaver.

Over the next month, I tested the Sabatier cleaver on a variety of vegetables. It cut through yams and squash, though not as easily as I expected - you need a good amount of weight to maneuver the big blade, especially as it was perched on a relatively thin handle. The handle itself was the knife's biggest downside: it's too narrow for my hands, and feels flimsy - a scary thought when you're bringing down a sharp, 6-inch blade on a stubborn delicata squash.

I was pleasantly surprised by the knife's ability to easily cut through delicate vegetables like cucumbers, shallots and mushrooms. It was fairly light and decently balanced, especially for such a big knife. I found myself reaching for this unexpected blade for some of the most delicate jobs in my kitchen, and they were a breeze to execute.

Overall, the Sabatier cleaver became another trusted resource on my knife rack. I used it alone in preparing this delicata squash with feta, red onions and dukkah, and it made easy work of the whole affair. It wouldn't be the only knife I own, but it's a great way to diversify your knife set for a sliver of what it would cost to buy a professional grade cleaver.

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

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.

Delicata squash with feta, red onions and dukkah spice mix

Delicata squash with feta, red onions and dukkah is a perfect interplay between sweet and mellow, sharp and tangy. A sprinkling of Middle Eastern dukkah ties it all into a fragrant mixture.

Course Salad

Cuisine Middle Eastern

Keyword Delicata squash with feta

Prep Time 30

Cook Time 32

Total Time 1 2

Servings

Calories 292kcal

Author Ksenia Prints

Ingredients

1 delicata squash
¼ red onion
¼ cup crumbled feta
1 teaspoon grainy mustard
½ teaspoon honey
6 teaspoon olive oil
3 teaspoon white wine vinegar
2 tablespoon dukkah spice mix
Salt and pepper
Fresh cilantro chopped finely (optional)

Dukkah spice mix:

4 tablespoon sesame seeds
3 tablespoon coriander seeds
2 tablespoon cumin seeds
1 tablespoon black peppercorns
½ cup roasted peanuts
1 teaspoon dry green mint or 1 TB fresh mint
1 teaspoon salt

Instructions

To preapre dukkah, Preheat a pan to medium heat. Roast sesame seeds for 1-2 minutes, until fragrant. Set aside.
Roast coriander & cumin seeds and peppercorns until fragrant. Set aside and let cool.
Once cooled, combine the seeds with the rest of the dukkah ingredients, and mill in a spice grinder or or pulse in a food processor until a coarse mixture develops (take care not to overprocess, or you'll be left with a paste). Pack in a well-sealed jar; dukkah will keep for weeks.
Preheat oven to 325F.
Slice onions into crescent moon shapes. Soak in a bowl with cold water for at least 30 minutes. Drain and set aside.
Slice squash into crescent moons. Arrange squash on baking sheet, topped with 2 teaspoons of oil, salt and pepper. Bake for 30 minutes.
To prepare dressing, in a jar combine mustard, honey, olive oil, white wine vinegar, salt and pepper to taste. Close jar and shake well to emulsify.
Arrange squash on a large serving platter. Top with onions, feta and dressing. Sprinkle dukkah mixture and minced fresh cilantro on top.

Nutrition

The post Delicata squash with feta, red onions and dukkah spice mix appeared first on At the Immigrant's Table.

Bulgur salad with roasted butternut squash and leeks

kseniaprints — Tue, 10 Nov 2015 12:10:28 +0000

Looking for a satisfying weeknight meal that's both delicious and hearty? This bulgur salad with roasted butternut squash and leeks is just what you need! It's creamy, loaded with vibrant flavors from fresh rosemary and garlic, and comes together easily. Whether you're winding down after a long day or prepping for a cozy gathering, this dish is sure to please everyone at the table. Get ready for a comforting bowl of goodness that feels like a warm hug!

There are those dishes that you make intuitively, when you come home starving and can't even be bothered to think of what to eat. For some, it's long strands of pasta, covered in luscious red sauce; for others, it's scrambled eggs, thrown into a firey hot pan with everything but the kitchen sink. For those who shall be left unnamed (*cough*G*cough*), it's frozen pizza from a box. For me, that dish I make without even thinking is a grain salad. And this bulgur salad with roasted butternut squash and leeks is possibly the cream of the crop when it comes to dishes you make on auto-pilot: it's creamy and luscious, fragrant with rosemary and garlic, and oh-so-satisfying when it hits your belly.

The beauty of a bulgur salad is that it comes together quickly. Bulgur requires no cooking; instead, you just soak the grains in boiling water for 10 minutes, trying to stop yourself from fluffing them too prematurely (or you'll end with sticky bulgur).

While this is happening, you roast the rest of the ingredients: lovely fall leeks and cubes of orange butternut squash, drizzled with just a bit of oil to encourage that beautiful caramelization. You put the whole thing in the oven for 20-30 minutes, and make the simple rosemary-garlic-oil-lemon juice dressing. If you're feeling ambitious, toast some pumpkin seeds while you're at it.

By the time the squash and leeks have finished cooking, your whole house smells like Thanksgiving: warm and inviting. Your stomach is already growling, but that's just in time - all you need to do now is top the bulgur with the squash, dress it all with the sauce, and dig in!

This bulgur salad is my auto-pilot dish. What's yours?

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.

Bulgur salad with roasted butternut squash and leeks

This bulgur salad with roasted butternut squash and leeks is the best weeknight dish: creamy and luscious, fragrant with rosemary and garlic, and oh-so satisfying. #vegan and easy to put together!

Course Salad

Cuisine Middle Eastern

Keyword Bulgur salad, buttersquash salad

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 276kcal

Author Ksenia Prints

Ingredients

1.5 cups boiling water
1 cup bulgur or couscous
2 cups butternut squash cubed
1 leek green parts trimmed
4 tablespoon lemon juice
7 tablespoon olive oil
2 garlic cloves minced
1 branch of rosemary minced very finely
1 teaspoon salt
¼ cup of pumpkin seeds toasted
⅛ cup nutritional yeast or parmesan cheese, grated or shaved (optional)

Instructions

Preheat oven to 375F.
Prepare and trim squash and leeks - peel squash and cube into 1-inch cubes. Cut off the green parts of the leek, and slice leek in half, and then into crescent strips. Let strips float in a bowl of water to ensure all grit is washed away.
Cover a baking sheet with tinfoil. Arrange squash and leeks on baking sheet, drizzling them with 1 TB of olive oil. Bake for 20-30 minutes, until squash and leeks have browned. Let cool a bit.
Meanwhile, prepare bulgur or couscous. To prepare quick-cooking grains, boil water and pour on top of grains. Salt with ½ teaspoon of salt, cover and let stand for 10 minutes. Fluff with a fork - the grains should be separated and plump.
Toast pumpkin seeds on a medium-hot pan for about five minutes, keeping a close eye on them and stirring occasionally.
Prepare dressing: mix remaining olive oil, lemon juice, minced garlic and rosemary in a jar, and shake to emulsify.
To arrange salad, pour grains into a wide bowl. Top with squash, leeks and pumpkin seeds, and drizzle with sauce. Optional: Sprinkle nutritional yeast or parmesan cheese on top.
Serve immediately, though this salad can also keep covered in the fridge for up to a week.

Nutrition

The post Bulgur salad with roasted butternut squash and leeks appeared first on At the Immigrant's Table.

Moroccan carrot soup with chermoula

kseniaprints — Tue, 03 Nov 2015 12:07:10 +0000

Discover the bold and vibrant flavors of this Moroccan carrot soup! With its rich taste and a touch of heat from the chermoula, this dish is a delightful surprise. The combination of garlic, fresh cilantro, and sweet, earthy carrots creates a comforting and satisfying bowl that's perfect for any occasion. You're going to love how these ingredients work together to create something truly special!

He is standing on one side of the cutting board, gingerly chopping cilantro to use in chermoula. His hands smell like garlic. I am washing carrots in the sink, letting the warm water run slowly through my fingers. My hands smell like the cilantro I just rinsed. Iron and Wine is playing on the stereo, Sam Beam's gentle voice wrapping itself around the folk melody like a snake around its prey. There is the quiet atmosphere of concentration in the air, and though we occasionally talk, it's clear that we're here for one thing: making soup. But as in life, Moroccan carrot soup with chermoula is never just what it seems.

G and I began cooking Sunday dinners together almost accidentally a few months ago. He made a pact with himself to cook something different every Sunday, and I was just going about cooking dinner because I have this weird thing with food made for the week only tasting good the following day. And next thing you know, we were doing it together, two pairs of hands working on two different cutting boards on two sides of the same kitchen island.

At first, there was some accidental bumping and grinding, moments borne out of frustration at two people who are actually not that great at working together, even after four years of dating. But overall, the accidental nature of this 'cooking together' endeavour made it all feel effortless, natural and - dare I say it? - fun.

Then it happened again a weeks later, and again the following week. And then I went away, and missed his hands alongside mine on the same kitchen island. And then I realized that what I really missed was his quiet resolution, his honest eyes, his relentless work ethic, his long-winded talks about law.

So I came back, and we naturally fell into place, two pairs of hands working on two different cutting boards on two sides of the same kitchen island. Almost without noticing, and definitely without trying, a Sunday tradition was born.

This deep and richly flavoured Moroccan carrot soup with slightly spicy and herbaceous chermoula isn't the result of one of these Sunday cooking sessions. However, it is absolutely worthy of a re-run, the incredible pairing of garlic and cilantro and sweet, earthy carrots a revelation in its own right.

Perhaps sharing in the preparation of this Moroccan carrot soup with chermoula with a loved one will make your union just as perfect?

A girl can hope.

More Soup Recipes to Try

For more soup recipes to enjoy with your family, I love this classic chicken soup or instant pot fish soup, which uses the whole fish! For something on the creamier side, try this kabocha squash soup.

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.

Moroccan carrot soup with chermoula

This deep and richly flavoured carrot soup with slightly spicy and herbaceous chermoula is a perfect combination, the incredible pairing of garlic and cilantro and sweet, earthy carrots a revelation deserving of a second and third bowl.

Course Soup

Cuisine Middle Eastern

Keyword carrot soup, Moroccan carrot soup

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 72kcal

Author Ksenia Prints

Ingredients

2 onions chopped into cubes
1 teaspoon turmeric
4 cloves of garlic
1- inch knob of ginger
4 cups of carrots sliced into rings
4 cups broth

Chermoula:

1 large bunch cilantro finely chopped
4 cloves garlic finely chopped
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon salt or more (to taste)
3 tablespoons vegetable oil
¼ cup lemon juice

Instructions

Combine all the ingredients of chermoula in a bowl, except the oil and lemon juice. Slowly drizzle in the oil and juice, whisking the mixture with a fork as you go along. Set aside (chermoula can keep in a sealed jar in the fridge for a week, or even longer).
Heat heavy bottomed pot to medium heat. Add 2 tablespoons of vegetable oil, and onions. cook on low-medium heat for 20 minutes, until onions caramelize. Add tumeric, garlic and ginger, mix well, and let cook for another 5 minutes
Add carrots and broth, cover and bring to a boil. Lower hear to medium-low and cook, covered, for another 40 minutes, until carrots are completely soft and can easily be pierced through with us with a fork.
blend until smooth.
Serve Moroccan carrot soup topped with chermoula.

Nutrition

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Moroccan Zaalouk, Roasted Eggplant Dip

kseniaprints — Tue, 29 Sep 2015 13:58:42 +0000

Zaalouk is a delicious Moroccan roasted eggplant and tomato dip with spicy pepper. Serve this roasted eggplant as a salad or dip with olives and spices.

Making (Not So) Delicious Eggplant

I cannot tell you how often I've had eggplant that was badly prepared in North America.

Everyone around the Mediterranean knows that eggplant is God's delicious gift to mankind. Done right, this rubbery plant can become a luscious, silky dip, perfect accouterments for a Middle Eastern sandwich, or the little bites bursting with flavors in a rich eggplant and tomato salad or dip for the world's best eggplant shakshuka.

But too many times in North America have I excitedly ordered it off a menu, or tasted it at a potluck, only to be greeted with an inedible piece of rubbery, cold and bitter mush. Far too often around these parts, eggplant has been turned into a crime against humanity.

To anyone who claims to hate eggplant, I urge them to try this roasted eggplant salad duo. Traditional zaalouk is a simple Moroccan delicacy, a salad made with eggplant, but zaalouk is amazingly delicious.

What is zaalouk?

Zaalouk is an amazingly delicious Moroccan dish that is popular throughout the country. It is typically made from roasted eggplant pieces mashed into a puree, combined with tomatoes, garlic, and a variety of spices.

This flavorful mixture is then cooked over low heat, stirring occasionally with a touch of olive oil, until it thickens into a creamy dip with a smooth texture.

This cooked salad is often served as a side dish, but it can also be enjoyed as a main course, especially when served with fresh bread or couscous.

It is typically served as a side dish or appetizer and is often accompanied by bread, pita, or shawarma in pita. There are many zaalouk variations - and this recipe offers two! The ingredients used in this dip vary from region to region and family to family, but the core components remain the same.

The main difference between baba ghanoush and zaalouk is their ingredients and textures. Baba ganoush blends roasted eggplant with tahini, giving it a smooth, creamy texture with a hint of smokiness. Zaalouk, on the other hand, combines roasted eggplant with tomatoes and warm spices, resulting in a chunkier, more flavorful dip that's both hearty and satisfying.

Overall, zaalouk is a popular Moroccan dish: a flavorful and simple dish that perfectly captures the essence of Moroccan cuisine.

How to choose the right eggplant?

The base for this traditional Moroccan eggplant dip is a good, firm eggplant, its vine still glowing a healthy bright green. If you can't find this kind of eggplant at the market or the store, I beg of you, don't even try to go through with your eggplant preparation.

Though there are things you can do to manipulate your poor vegetable, the result will most often be a watery, bitter eggplant dish without the desired consistency.

Ingredients to make Moroccan Roasted Eggplant Recipe:

Large eggplants - The star ingredient is roasted eggplant until tender to create a smoky, velvety base for the dip.
Tomatoes (chopped finely) - Adds brightness and acidity, balancing the rich eggplant with fresh flavor.
Hot green peppers (seeds removed) - Provides a subtle kick of heat without overpowering the other ingredients.
Garlic (minced) - Brings a deep, aromatic warmth that pairs perfectly with the eggplant and spices.
Cumin - A fragrant spice that enhances the earthy tones of the dish, typical in Moroccan cuisine.
Olive oil - Adds a smooth, rich texture while helping the flavors meld together.
Lemon juice - A splash of acidity to brighten the dip and combine all the flavors.
Salt and pepper (to taste) - Essential seasonings that bring out the best in each ingredient.

See recipe card for exact quantities.

Equipment

Baking sheet
tin foil
tongs
Mixing bowls

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Directions to make this Moroccan Eggplant Dip

How to cook the roasted eggplant:

Preheat the oven or grill to high heat. Do not prick your eggplant flesh or wrap it in tinfoil; just lay it on an aluminum-covered baking sheet (or, better yet, directly on the grill) and roast it.

Bring to a simmer and let it go to town for as long as it takes until the eggplant is completely, utterly blackened. Turn it occasionally to ensure an even blistering (approximately 30-40 minutes).

Peel the Roasted Eggplants

Then, using plastic thongs or your hands (NEVER metal), put the cooked eggplant (and bell peppers, if using) in a plastic bag and let rest until cool enough to handle.

Once cooled, peel the roasted eggplant (and bell peppers) with your hands and remove the flesh. Drizzle with a bit of fresh lemon and set aside, covered in plastic wrap.

Mix the ingredients

Chop the rest of the ingredients to make Moroccan zaalouk. Add the eggplant. Now, season, taste, and adjust seasoning as needed. Serve immediately on a slice of crusty bread or pita break, served hot or cold, though they get even better with the rest.

How to make tomato-basil roasted eggplant Moroccan salad variation:

If you'd like to take this Moroccan roasted eggplant salad in another direction, you can try this eggplant and tomato salad variation. You will need:

Large eggplants - The foundation of the dip, roasted to create a smoky, tender base full of rich flavor.
Finely chopped tomatoes - Adds vibrant color and juicy texture, balancing the eggplant with a fresh, bright note.
Yellow, red, or orange peppers (or a mix thereof) - Roasted for sweetness and added color, enhancing the depth of the dish. Cayenne pepper can also be used.
Paprika powder - A warming spice that brings mild heat and a touch of smokiness, enhancing the eggplant's natural flavor.
Cumin - A staple of Moroccan cuisine, offering an earthy and aromatic essence to complement the vegetables.
Garlic cloves - Infuses the dip with a pungent, savory flavor that pairs perfectly with the spices and roasted vegetables.
Olive oil - Adds richness and smoothness, allowing the flavors to meld beautifully together.
Lemon juice or red wine vinegar - Provides the necessary acidity to brighten the dish and balance the richness of the olive oil.
Fresh herbs (basil, cilantro, parsley) - Use fresh basil for a subtle sweetness, or swap in cilantro or parsley for a bright, herbaceous note. These herbs add freshness and vibrant color to the dish.
Salt and pepper (to taste) - Season to perfection, ensuring all the flavors shine in this flavorful dip.

How to make this zaalouk dip variation?

The difference in this preparation is that you roast the peppers and eggplant and then follow the spices and flavors of this particular variation.

Storage for Roasted Eggplant Salad or Dip:

Cool your roasted eggplant salad entirely, and then place it in an airtight container in the fridge. It will keep well in the refrigerator for 3 to 4 days, and the flavors actually develop more as it sits, making it even better the next day. When you're ready to serve, you can enjoy it cold or reheat it gently on the stovetop to bring back its warmth and texture.

If you want to make a big batch or save leftovers for later, zaalouk freezes well. Once cooled, transfer it to a freezer-safe container, where it will last for up to three months. When thawed, the texture may soften slightly, but the flavors will still be rich and intact. To enjoy it again, let it thaw overnight in the fridge and reheat it on the stove or microwave before serving.

For more mezze dips:

There is a myriad of mezze dips to explore, each offering unique flavors from Morocco and other parts of the Middle East. For a twist on a classic, you can try baba ganoush without tahini - a keto and gluten-free option that's just as creamy and flavorful. If you're looking for something a bit different, the baked feta dip with dates, hazelnuts, and honey combines sweet and savory notes in a truly unforgettable appetizer. The Lebanese baba ganoush with pomegranate seeds and pine nuts brings freshness with tart pomegranate and crunchy pine nuts, adding new textures to the smoky dip. Lastly, the black-eyed pea dip with tahini, tomatoes, garlic, and hot peppers offers a hearty, spiced variation that's rich in flavor, making it a delightful addition to any mezze spread.

One of my favorite dips for a quick and easy lunch or appetizer is my Israeli Chickpea Hummus. It's silky smooth and made with the best tahini, chunks of garlic, and a hint of lemon juice. If you are in a time crunch, my canned chickpea hummus might be exactly what you are looking for.

For even more dips!

For more cheesy-goodness try this baked brie with peaches dip. I also love serving my roasted carrot dip. If you want more healthy dips, try my creamy white bean or bright purple beet hummus.

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.

Easy Zaalouk Recipe - Moroccan eggplant and tomato salad (two variations!)

Zaalouk is a delicious Moroccan eggplant and tomato dip with spicy pepper. Serve this roasted eggplant as salad or dip with olive and spice.

Course starter

Cuisine Israeli

Keyword eggplant and tomato dip, eggplant and tomato salad, gluten free chocolate muffins, Middle Eastern, quick, summer, vegan

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 400kcal

Author Ksenia Prints

Equipment

Ingredients

Zaaluk roasted eggplant salad:

2 large eggplants
2 tomatoes chopped finely
2 hot green peppers chopped finely seeds removed
4 cloves garlic minced
1 teaspoon cumin
¼ cup olive oil
2 tablespoon lemon juice
Salt and pepper to taste

Tomato-basil roasted eggplant salad:

2 large eggplants
2 tomatoes chopped finely
2 yellow red or orange peppers (or a mix thereof)
2 teaspoons paprika powder
2 teaspoons cumin
2 garlic cloves
¼ cup olive oil
2 tablespoon lemon juice or 4 tsps red wine vinegar
1 handful fresh basil
Salt and pepper, to taste

Instructions

Turn on the oven or grill to a high heat. Arrange the eggplant on an aluminum-covered baking sheet (or better yet, directly on the grill), and grill until the eggplant is completely, utterly blackened, turning it occasionally to ensure an even blistering (approximately 30-40 minutes).
If making the tomato-basil roasted eggplant salad, add the bell peppers to the oven about 15 minutes after the eggplant.
Then, using plastic thongs or your hands (NEVER metal), put the eggplant (and bell peppers, if using) in a plastic bag and let rest until cool enough to handle.
Once cooled, peel the eggplant (and bell peppers) with your hands, and remove the flesh. Drizzle with a bit of lemon and set aside, covered in plastic wrap.
Chop the rest of the ingredients. Season, taste, and correct seasonings as needed. Add a drizzle of olive oil right before serving.
Serve Moroccan zaalouk immediately, though it gets even better with time. Leftovers will keep in an airtight container in the refrigerator for 3-4 days.

Nutrition

The post Moroccan Zaalouk, Roasted Eggplant Dip appeared first on At the Immigrant's Table.

Southern-style vegan pulled pork sandwich

kseniaprints — Tue, 15 Sep 2015 13:53:35 +0000

Get ready to enjoy a delicious twist on a Southern favorite! This vegan pulled pork sandwich is packed with smoky, sweet flavors and a creamy texture that will make your taste buds dance. It's a fun and tasty meal that you won't forget!

The idea for this Southern-style vegan pulled pork sandwich came from an error.

Standing in the kitchen, all set to prepare my mushroom bourekas, I had pulled out the big guns in attempt to make short work of chopping four pounds of mushrooms: the food processor. However, in my morning rush, I had set it to the wrong setting... and minutes later, I was left with a pile of thin, straggly strings that resembled grated cheese or beef more than the beautiful mushroom slices I envisioned.

But I would not despair. Instead, I began sautéing, heating the pan to a high, pulsating red before adding in oil and frying these fungi in small batches, adding another handful as the previous one shrank. I sprinkled them with generous portions of paprika, doused them in a bit of liquid smoke and Frank's red hot.

And as I watched the pile of mushroom strings in the pan shrink and caramelize, turning instead into a juicy hotbed of flavours, I realized what this dish reminded me of: pulled pork.

I served it with chipotle barbacoa for dinner, and a perfectly chilled mint julep. It was the perfect Southern-inspired, Tex-Mex vibe dinner.

My love of Southern food

Though it may not come across on this blog, I have long been obsessed with the Southern United States. The etiquette, history and music of this diverse and complex region has kept me mesmerized for decades, ever since I read The Glass Menagerie and To Kill a Mockingbird in high school, or watched Gone with the Wind with my mother way too many times to count.

So understandably, since becoming interested in food, the Southern kitchen's spell on me has become as thick as barbecue sauce. And pulled pork has always remained the holy grail of that cuisine... but as a vegetarian, it's always been just beyond my reach. I've been dying to try its sweet and smoky flavours, let the juices dribble down my chin, taste the creamy coleslaw and the crusty sourdough bread that usually accompanies it. But I wasn't down with the aspect of actually eating a pig.

You can imagine my joy, then, when I looked at the pan of stringy mushrooms I was cooking and saw the early inkling of a vegan pulled pork sandwich.

Within hours, I had my Southern-styled vegan pulled pork sandwich spread assembled. With crusty white sourdough bread from the bakery downstairs, creamy coleslaw from Moishes, a venerable Montreal institution, and my favourite smoked paprika barbecue sauce, I was all set to make my own version of vegan pulled pork sandwiches. I also love using these easy Brown and Serve Rolls for these vegan pulled pork sandwiches.

And minutes later, when I bit into my first vegan pulled pork sandwich, its juices dribbling down my chin, the sweet and smoky flavours mingling with the the creamy coleslaw and the crusty bread, I knew I had attained Southern food nirvana.

And with this recipe, so can you.

But before we get to the good stuff, I wanted to tell you one more thing - there's now another great way to save all of your favourite recipes from At the Immigrant's Table! See that lovely 'yum' button right under the title of this recipe? Well, if you click that little orange button, you can save your favourite recipes from the blog straight to their personal recipe box on Yummly. And as an avid user of Yummly, I can't recommend this site enough - it makes dinner so much easier to put together.

You can also visit my publisher page on Yummly, and see what other popular recipes of mine you'd like to check out.

So let's get cooking - and yumming.

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.

Southern-style pulled mushroom sandwich (vegan)

A vegan take on a Southern classic, this vegan pulled pork sandwich is a smoky, sweet and creamy mess that will leave you giddy with joy.

Course sandwiches

Cuisine Southern U.S.

Prep Time 15

Cook Time 30

Total Time 45

Servings -8 portions

Calories 277kcal

Author Ksenia Prints

Ingredients

1 large onion chopped finely
4 pounds mushrooms chopped into matchstick form or, better yet, cut on the smallest slicer blade on the food processor so they look like shaved matchsticks
1 tablespoon paprika
2 teaspoons brown sugar
A few dashes of Frank's red hot optional
A few dashes of natural smoke flavor optional
Salt and pepper to taste
Coleslaw I prefer vegan
barbecue sauce Your favourite brand
6 crusty buns or two slices of bread per person

Instructions

Preheat a pan to medium-high heat. Add oil, and saute onions until they begin to brown, about 10-15 minutes. Working in small batches and adding oil to prevent sticking, saute all the mushrooms until they have shrunk and reduced to about one-third the size, changing their colour completely. They should be chewy and not at all spongy. Season them with spices, Frank's red hot and natural smoke, tasting and correcting seasonings as you go.
Slice and toast the bread, or the bun halves. Taking one slice or the bottom bun half, ladle a generous helping of vegan pulled mushrooms. Top with barbecue sauce and a generous helping of coleslaw. Finish with the second slice of bread or bun half. Repeat as needed, depending on how many people you're feeding. Serve immediately, with a lot of napkins to wipe all the juices.

Nutrition

The post Southern-style vegan pulled pork sandwich appeared first on At the Immigrant's Table.

Walnut and buckwheat caramel tart

kseniaprints — Mon, 07 Sep 2015 16:49:34 +0000

Enjoy this delicious walnut and buckwheat caramel tart! It's the perfect blend of sweet and salty, with a delightful mix of crispy and creamy textures. Plus, it's a guilt-free treat since it's gluten-free, dairy-free, and low in refined sugars. You'll love every bite!

Walnuts have a slightly bitter note that pairs beautifully with the sweetness of caramel, and the heartiness of the buckwheat crust and toasted buckwheat grains just brings it all together nicely.

Since moving to Quebec, I find myself gravitating towards the traditional flavours of French cooking: tarragon, butter, cream, delicate tart crusts and beautiful, luscious caramel. I usually mitigate the damaging effects of all this dairy, gluten and refined sugar by simplifying where I can, replacing where I can't. The result is an allergy-conscious, healthy spin on decadent French cuisine that leaves nothing to be desired; And the crowning achievement is this wholesome, mouth-watering walnut and buckwheat caramel tart. With a gluten-free buckwheat pastry crust, a vegan caramel and a refined-sugar free filling, this tart is finger-licking good French food, without compromises.

And if you read to the end of the post, you could enter to win your very own copy of the book that cemented my obsession with French cuisine, Rachel Khoo's My Little French Kitchen.

When I first got my hands on Rachel Khoo's gorgeous cookbook, My Little French Kitchen, I immediately find myself being pulled to the richer, cheesier dishes in the bunch. Perhaps that's because I first got in winter, or because there is just something about French cooking that immediately connotes the combination of red wine, crusty bread and ooey, gooey Comte or raclettes.

But when I leafed through Rachel's creation more carefully, I saw there was much more to French cooking beyond the holy trinity of cheese, bread and wine. With each chapter of the book exploring the cuisine of another region of France, Rachel deftly makes her way through the rustic foods of Bordeaux, to the light, almost summery foods of Brittany, perfectly illustrating the variety of French cuisine in the process. I drooled at the hearty fare of Lyons, cooked through Provence and dreamed of summers stuffing myself on the distinctly Spanish/French Basque pintxos (little tapas). In short, I found myself falling deeply in love with French cooking, especially as it appears in Rachel Khoo's My Little French Kitchen.

I have cooked from this cookbook several times, riffing off familiar recipes and challenging myself to intricate French pastry with others. It's a true workhorse that I turn to in all seasons, with all manner of ingredients - and if you scroll to the bottom of this post, you can enter to win your very own copy of Rachel Khoo's My Little French Kitchen!

Yet of all the dishes I made from My Little French Kitchen, this walnut and buckwheat caramel tart remains my favourite.

It's light but hearty, and the combination of salted caramel, walnuts and crunchy buckwheat is completely unique. I have made this tart with plums instead of walnuts, loving the luscious way in which the fruit cooked on itself. I followed both Rachel's original crust recipe, but also made my own gluten-free version, matching the buckwheat in the filling with a deeply flavoured buckwheat crust. I made the filling vegan and free or refined-sugar and dairy. In short, I tinkered and played, even though the original was splendid in its own right.

But I'm proud to say: my dairy-free, gluten-free walnut and buckwheat caramel tart with vegan caramel is no less decadent and scrumptious than the Lyonese original.

So whether you are the winner of your very own copy of My Little French Kitchen, or if you continue to dream of French cooking from afar, I urge you to make this walnut and buckwheat caramel tart for your next tea time. Your gluten-free, dairy-free eating friends will thank you for bringing them a step closer to the joys of French cooking.

a Rafflecopter giveaway

I am able to offer one lucky reader a copy of this beautiful book thanks to the generosity of Raincoast Books. Enter below to win your copy of My Little French Kitchen, and then tell me of the beautiful creations you have made from it. Tag your recipes #immigrantstable and @immigrantstable on Twitter, Instagram, or Facebook, and I will be happy to share them with my other followers!

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.

Walnut and buckwheat caramel tart

This walnut and buckwheat caramel tart is a perfect pairing of sweet and salty flavours, and crispy and silky textures. It's also gluten-free, dairy-free and low in refined sugars. Walnuts have a slightly bitter note that pairs beautifully with the sweetness of caramel, and the heartiness of the buckwheat crust and toasted buckwheat grains just brings it all together nicely.

Course Dessert

Cuisine French

Keyword buckwheat caramel tart, buckwheat tart

Prep Time 1 30

Cook Time 40

Total Time 2 10

Servings portions

Calories 511kcal

Author Ksenia Prints

Ingredients

Buckwheat shortcrust pastry dough:

6 tablespoon Earth Balance butter, or vegan margarine, softened to room temperature
½ cup confectioners' sugar
pinch of salt
2 egg yolks
1 cup buckwheat flour and more as needed

Walnut and buckwheat caramel tart:

¾ cup/ 150 g coconut sugar or brown sugar
2 tablespoon water
7 tablespoon soy coconut or regular cream
2 tablespoon molasses
3 tablespoon Earth Balance butter, or vegan margarine
½ tablespoon salt
2.5 cups walnuts toasted
1 cup buckwheat groats toasted

Instructions

Using a wooden spoon, beat together the Earth Balance, confectioners' sugar, and salt until soft and creamy. Mix in the egg yolks until smooth. Add the flour and, using a pastry cutter or a fork, chop up the mixture until it has a sandy texture (if using buckwheat flour, you may need to add more - add this 1 TB at a time). With cold hands, gently shape the dough into a ball, wrap in plastic and refrigerate for at least 1 hour.
When ready to prepare the tart, preheat the oven to 350F. Grease the tart pan. Roll out the dough between two sheets of parchment paper until ⅛ to ¼ inch thick.
Line the pan with the pastry and prick with a fork. Cover with another sheet of parchment and pour in pie weights or beans. Bake for 20 mins before removing the parchment and weights. Bake for an additional 10 mins. Remove from the oven and let cool slightly, then remove the pastry shell from the pan (this can be made a day in advance).
To prepare the caramel, put the sugar and the water in a large saucepan. Heat on high until the sugar melts, without stirring - though you can swirl the pot around if needed. Once the caramel is bubbling and thickens a bit, remove it from the heat and add the cream, molasses, margarine and salt. Be careful: the caramel will steam and bubble. Swirl the pan before returning it to medium heat. Cook for an additional 3 to 4 minutes, or until it reaches 235F.
Stir in the toasted walnuts and buckwheat and then pour immediately into the tart shell. Spread out the filling and let rest for 10 minutes in room temperature before serving.
The tart will keep for a week.

Nutrition

The post Walnut and buckwheat caramel tart appeared first on At the Immigrant's Table.

Healthy Chocolate Chip Banana Bread

kseniaprints — Mon, 24 Aug 2015 11:48:29 +0000

This healthy chocolate chip banana bread is moist and flavorful, the perfect recipe for overripe bananas! Made with almond flour, naturally sweetened with coconut sugar, and studded with pools of dark chocolate chips, this paleo banana bread is completely gluten-free, grain-free, and dairy-free. It's just has the perfect amount of sweetness to feel indulgent, yet balanced enough to enjoy for breakfast, dessert or an afternoon snack. I love a slice with tea or coffee, or lightly toasted with a thin smear of almond butter.

This banana bread with chocolate chips is the result of MANY tests. And after trying scores of recipes, testing flour combinations and trying to decide if I preferred chocolate to walnuts or raisins, I finally came up with Best (and healthy as can be) Banana Bread Recipe.

When this paleo banana bread came out of the oven, its aroma filling my small apartment, I knew instantly: this is love.

The first bite says it all: a tender, moist crumbs, lightly sweet banana flavor, and melting ribbons of dark chocolate woven through the almond-rich loaf. It's cozy, nostalgic, and deeply satisfying without feeling heavy.

But now, as I see the black, silky chocolate chips break down into ribbons of the sweetest molten chocolate paradise, running through the almond and coconut flour body like veins, I am stupefied by just how strongly I feel about this healthy banana bread.

For another paleo and gluten-free bread, check out my gluten free pumpkin bread (no flour needed!) and healthy dark chocolate tart.

If you only make one chocolate chip banana bread recipe, this should be it.

Is This Banana Bread Actually Healthy?

In a word, yes! This paleo banana bread with chocolate chips is healthy, or as healthy as banana bread can be. This healthy chocolate chip banana bread is:

Flourless & gluten-free
Grain-free & paleo-friendly
Free of refined sugar
Made without butter (we use coconut oil instead)

The sweetness comes naturally from mashed bananas and coconut sugar, while almond flour and coconut flour provide structure, moisture, and healthy fats. While exact calories will vary based on portion size and ingredients, this banana bread is naturally higher in fiber and made without refined sugar.

If you're looking for a banana bread with no added sugar, try my gluten free chocolate banana bread recipe! For something playful and unique, this strawberry matcha banana bread (also a gluten free option).

Developing My Healthy Paleo Banana Bread Recipe Recip

I created this healthy chocolate chip banana bread during a month of experimenting with a vegetarian paleo lifestyle. Reading labels, cutting refined carbs, and focusing on whole ingredients made me feel more energized, lighter, and surprisingly satisfied, without giving up treats entirely.

That balance is exactly what this recipe delivers. When I want something sweet but nourishing, I rotate between my paleo chocolate nut energy ball s, gluten-free strawberry scones, and this banana bread - a recipe that feels indulgent while still aligning with how I love to eat.

Ingredient Spotlight: Why Almond Flour & Coconut Sugar Work

Almond flour keeps this loaf moist and tender while adding protein and healthy fats, perfect for paleo baking. Coconut sugar offers a lower-glycemic alternative to refined sugar and brings subtle caramel notes that pair beautifully with chocolate.

If you enjoy baking with almond flour, you'll also love my Pistachio Gluten-Free Biscotti or Gluten-Free Blueberry Muffins.

Top Tips for the Absolute Best Chocolate Chip Banana Bread

Line a pan with parchment paper for easy removal. Or better yet...
Keep this chocolate chip banana bread in the pan: I tend to keep my paleo banana bread in the pan, and don't bother taking it out. However, if you're looking to serve it, you may want to try - just be very, very gentle and accept that it may break, as this is a very moist chocolate chip banana bread recipe.
Decorate banana bread with more melted chocolate and dried banana chips for a fancier appearance for special occasions.
This banana bread is very moist - it WILL take longer to bake due to the high water content in the bananas, applesauce or milk and the almond flour. The bread will be ready when a tester inserted in the middle comes out clean.

Storage Instructions

Let the loaf cool completely in the loaf pan, then transfer to an airtight container. This paleo banana chocolate chip loaf will keep in the fridge for 4 days. . For longer storage, wrap individual slices and store them in a plastic bag in the freezer for up to 6 months.

And can it be frozen? Absolutely! It can be frozen for 6 months, wrapped in plastic wrap. I like to slice it, arrange the slices on a baking sheet, freeze them and then transfer to ziploc container. Or simply freeze them in a plastic container, separated with parchment paper pieces.

Troubleshooting Common Banana Bread Issues

Too dense?

→ Bananas may have been under-ripe or flour over-packed.

Too wet in the center?

→ Tent loosely with foil and bake an extra 5-10 minutes.

Too dry?

→ Reduce bake time slightly or check banana size; larger bananas add moisture.

Before you begin

Bring your large eggs to room temperature for the best texture. You'll need a medium bowl for the dry ingredients and another for the wet ingredients before you stir them into the final batter.

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.

Healthy Paleo Banana Bread with Chocolate Chips

This is a moist healthy chocolate chip banana bread in the best way possible. The texture of the bread is soft and creamy, and I love having it beside my tea. It is completely paleo, gluten-free, and filled with chocolatey goodness!

Course Dessert

Cuisine North American, Paleo

Keyword healthy chocolate chip banana bread, paleo banana bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 291kcal

Author Ksenia Prints

Equipment

Loaf pan

Ingredients

3 ripe bananas mashed
⅓ cup melted coconut oil 70 grams (you can also use vegan butter or vegetable oil, but I like to use coconut oil as it keeps it healthier and gives it a nice shine.)
⅔ cup coconut sugar (you can also use brown sugar)
3 eggs beaten, or flax eggs for vegan chocolate chip banana bread
⅓ cup almond milk or applesauce (or more banana)
1 teaspoon vanilla
1 teaspoon ground cinnamon
½ teaspoon nutmeg
Pinch ground cloves (you can also use pumpkin pie spice)
1 teaspoon baking soda
Pinch sea salt
1 cup coconut flour 95 grams
1 cup almond flour 95 grams, or hazelnut flour
2 oz unsweetened baking chocolate diced, or chocolate chips (use a high quality dark baking chocolate or these vegan chocolate chips.)

For topping (OPTIONAL):

¼ cup unsweetened baking chocolate or chocolate chips (OPTIONAL)
10 dried banana chips (OPTIONAL)
4 tablespoon walnut pieces (OPTIONAL)

Instructions

Preheat oven to 350F. Line a loaf pan with parchment paper.
In a large mixing bowl and using a wooden spoon, mix coconut oil into the mashed bananas.
Add in the coconut sugar, eggs or flax eggs, almond milk/ applesauce, vanilla and spices. Sprinkle the baking soda and salt over the mixture and mix in.
Add the flours last, mixing just enough to incorporate - take care not to overmix! Fold in the chocolate chips or chopped baking chocolate, and fold to combine.
Transfer the batter into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester or toothpick comes out clean. Cool on a rack.
For a special appearance, OPTIONAL: Melt remaining ¼ cup chocolate chips in the microwave. Pour it on the bread when it's been removed from the pan. Top with banana chips and walnut pieces.

Notes

I tend to keep my chocolate paleo banana bread in the pan, and don't bother taking it out. However, if you're looking to serve it, you may want to try - just be very, very gentle and accept that it may break.

Nutrition

The post Healthy Chocolate Chip Banana Bread appeared first on At the Immigrant's Table.

Pan-seared cod with fennel-tomato ragout

kseniaprints — Tue, 18 Aug 2015 13:37:21 +0000

This pan-seared cod with fennel tomato ragout is the kind of elegant yet easy dinner that feels restaurant-worthy without requiring hours in the kitchen. The flaky cod pairs beautifully with the rich tomato ragout, while fennel adds a subtle sweetness and depth that makes the whole dish feel fresh and Mediterranean-inspired. It's light enough for a weeknight meal but impressive enough to serve guests.

This pan-seared cod with lightly spiced fennel-tomato ragout harkens to the simple, Spanish-Italian food of Argentina. The ragout is fragrant with thyme and studded with carrots and celery, topped with pan-seared cod with a touch of salt and pepper.

A pot of fennel-tomato ragout is simmering on the stovetop, its aromas wafting throughout the house. G has his feet up on the table, his long body splayed along the sectional couch, limply holding a tall glass of ice-cold water in his hand.

I am standing in the kitchen, frying up pan-seared cod while beads of sweat run down my face, my neck, my back. All the fans are blowing at full force, barely moving the wet air around.

But there's no cooling us down on this scorching summer day in Montreal, when you can take a shower just by stepping onto the street. No dispelling the heat, no breaking the sauna feel of the place.

And yet, this is the day I decide to make pan-seared cod with fennel-tomato ragout.

You may wonder if I've lost my mind. If all the work I've been doing has completely dried my brain, leaving an empty nest only capable of working on auto-pilot, of resorting to familiar dishes that bring comfort despite their temperature.

But I swear, there's a method to my madness; I am making pan-seared cod with fennel-tomato ragout today because time is short.

Because summer is only so long, and there's so much incredible, fresh produce to get through.

Because hot food on a hot day actually regulates your body, helping it acclimatize and not work overtime trying to fight against the heat.

Because lovely, red tomatoes just bursting with colour are now hitting the farmer's market stalls, and I just can't wait any more.

Because the fish is so beautiful right now - plump salmon fattened from its summertime swim through the icy waters around Alaska, white-fleshed cod just begging to be savoured.

Because there is so much I want to taste, to savour, to share with others around me, than to wait for cooler days.

Because nothing says home like a pot of soup, a bowl of stew, a ladling of tomato-fennel ragout.

Because I miss the Italian-Spanish melange of flavours of Buenos Aires. The vats of pastries alongside tiny espresso cups served with only slightly larger tumblers of sparkling water. The peppers and onions, the luxurious, long preparations. The sofrito that is the key to any magical dish.

And actually, just because I want to.

If there's one thing that my trip to Argentina did, besides giving me new friends for life and severe lactose-related indigestion, is that it reignited my love for fish.

This pan-seared cod with lightly spiced fennel-tomato ragout harkens to the simple, Italian preparations that seemed to surround me in the land of meat and dulce de leche.

The ragout is straightforward, fragrant with thyme and studded with carrots and celery. And the pan-seared cod is just that - pan-seared with a touch of salt and pepper.

You could serve the ragout as is, or top with extra-firm tofu instead, and no one would complain.

This dish is my first ode to Argentina's diverse, beautiful cooking. It's adapted from Ruth Reichl's brilliant Gourmet Today, which I turn to each time I'm in need of a weeknight classic.

If you're brave enough to weather the heat at this time of year and make it, I encourage you to use the best cod, the reddest tomatoes, the liveliest fennel.

And if you decide to wait until the temperatures drop a bit and cooler weather prevails, I am confident it won't be any less delicious.

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.

Pan-seared cod with fennel-tomato ragout

Course Main

Cuisine Argentinian

Keyword cod, fish, lunch

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 975kcal

Author Ksenia Prints

Ingredients

3 tablespoon olive oil
1 onion cubed finely
3 cloves garlic
2 carrots cubed finely
1 large celery stalk cubed finely
2 large fennel bulbs cut into 1-inch wedges, stalks discarded (save fronds for garnish)
2 tomatoes cubed finely
Salt and pepper
1 ¾ cup vegetable stock
⅔ cup coconut milk
3 strands of fresh thyme
4 6-7 oz pieces fresh Pacific cod
1 tablespoon Dijon mustard

Instructions

Prepare the Italian sofrito: heat up a pan to medium heat, add olive oil, onions an garlic. Saute for 10 minutes, until fragrant and starting to turn golden. Add carrots and celery, stir, and saute an additional 10 minutes, until carrots are softening a bit.
Add fennel, salt, and pepper. Cook over moderate heat, stirring occasionally, 6-8 minutes, until fennel is lightly browned. Add tomatoes, vegetable stock, coconut milk, and thyme, reduce heat to medium-low, and cook, partially covered, until all vegetables are tender but not at all mushy, about 20 minutes.
Approximately 10 minutes before fennel-tomato ragout is done cooking, pat fish dry and sprinkle with salt and pepper. Heat 2 Tablespoons of oil in a non-stick skilled over medium-high heat until hot but not smoking. Add fish and cook, turning once, about 6-8 minutes.
Stir mustard into ragout just before serving, taste, and season with salt and pepper as needed.
Serve fish over fennel-tomato ragout, sprinkled with chopped fennel fronds

Nutrition

The post Pan-seared cod with fennel-tomato ragout appeared first on At the Immigrant's Table.

Creamy Celery Root Soup Recipe

kseniaprints — Mon, 20 Jul 2015 11:30:09 +0000

Celery root, also known as celeriac, has a subtle nutty flavor that becomes beautifully rich and velvety when blended into soup. It creates a sophisticated appetizer or light dinner that's perfect for holidays, date nights, or cozy winter evenings. If you love elegant soups with layered flavor, this recipe delivers warmth, depth, and a little bit of decadence in every spoonful.

There is a special joy us foodies get from reading about famous chefs and their inspiring dishes. Sometimes, there'll be that 'spark' - hearing about a dish so unique, so beautiful and inspiring, that you become obsessed. You think of tasting it all the time, dreaming of when you'll save enough or finally get access to that trust fund and blow it all on a trip to a five-star Michelin restaurant. And in the short run, you adapt the recipe a million times, trying to capture, even fleetingly, its the magical taste.

That's how it was for me with Thomas Keller's Oysters and Pearls dish. But that's not how this celery root soup with roasted garlic and black Beluga lentils was born.

I don't even remember the first time I heard about Keller's famous dish. It must have been on Iron Chef, back at the time that I still owned a TV and had cable access. Brought up wistfully by one of the judges, the dish had a magical allure to it that started from the playful, mysterious name, and continued with its allusion to richness and splendor. I was intrigued.

But from the moment I first heard about Oysters and Pearls, it began to haunt me. Everywhere I went, I saw mentions of it: I read about it in Bourdain's memoir, Medium Raw, where it was described as the one good part in a boring, endless meal at Per Se; I saw it fleetingly mentioned on my favourite blogs, on my favourite TV shows, in my favourite food magazines and sites; I began to run into copies of the French Laundry cookbook at the library, at second-hand bookstores, on the street, its pages always magically open to a revealing photos of Oysters and Pearls.

Everywhere I went, there Keller's Oysters and Pearls was.

Until one day, it was no longer.

One day, as abruptly as it began, my obsession with Keller's Oysters and Pearls seemed to stop. I no longer saw mentions of it everywhere. Its image faded in my mind, its stark white and black colours no longer as vivid as they once were.

I thought I was cured of my obsession with Thomas Keller.

Until one day, on the last weekend at our old place, in attempt to clear out the fridge and a few errant pantry drawers, I decided to cook celery root soup. I pulled out celeriac from the bottom crisper drawer, chopped it up and cooked it in broth. I roasted garlic until it was black on top and soft and squishy all over, squeezing out its flesh with my bare hands and mixing it in with the broth towards the end of its cooking. I seasoned and tasted, corrected and added. I liked what I saw.

And then, when I poured myself a big bowl of celery root soup with roasted garlic, I decided to ladle in a spoonful of Beluga lentils I already had set aside. Once I saw what I did, I froze in place. My blood curdled in panic, and my hands began to shake. the only sound that escaped my gaping mouth was a quiet, hoarse scream. I looked like I had seen a ghost... Which, for all intents and purposes, I did.

For there it was: Keller's Oysters and Pearls, looking up at the me front the dinner 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.

"Oysters and pearls" - celery root soup with roasted garlic and black Beluga lentils

Celery root soup with roasted garlic and lentils is a heady, earthy affair that tastes light & intriguing. It also looks a lot like Thomas Keller's Oysters and Pearls. All of the different components on the soup can be made separately a few days in advance. The soup will need to be thinned out with more water right before serving.

Course Soup

Keyword celery root soup

Prep Time 15

Cook Time 2

Total Time 2 15

Servings portions

Calories 424kcal

Author Ksenia Prints

Ingredients

1 cup black beluga lentils rinsed and picked through
1 head of garlic
1 large yellow onion finely chopped
1 medium-sized celery root approximately 500g, peeled and chopped
½ kohlrabi root peeled and chopped (optional - or replace with potato or more celery root)
1 sprig thyme
1 litre vegetable stock
100 ml lactose-free cream
salt and pepper to taste

Instructions

Cook black Beluga lentils according to package instructions (I usually cover the lentils with up to 2 inches of water, add a bay leaf, bring to a boil, covered, and then cook at low heat for about 20-45 minutes, until lentils are soft enough for me).
Preheat oven to 325F. Cut off the top of the garlic head, exposing its cloves just a bit. Place the head of garlic on a piece of foil and drizzle with a little olive oil and season with salt. Wrap in foil and roast for 45 minutes, until the garlic is soft to touch. Squeeze out the flesh of the garlic and set aside (I save the skins for next time I make vegetable broth, for flavouring).
To make the soup, add oil to a pot on low-medium heat and fry the onions until soft and translucent, about 10-15 minutes. Add the celery root and kolhrabi and saute for 10 minutes. Add roasted garlic and thyme and pour in the stock.
Cover, and bring to a boil. Allow the soup to simmer gently for 30-45 minutes until the vegetables are soft.
Puree the soup, adding a little more stock if the soup is too thick. Add the cream and season with salt and pepper to taste.
Serve the soup with a large, heaping tablespoon of Beluga lentils in its centre, and drizzle with a bit of oil. Top with fresh thyme, and serve.

Nutrition

The post Creamy Celery Root Soup Recipe appeared first on At the Immigrant's Table.

Green Israeli Shakshuka Recipe: The Ultimate Israeli Breakfast

kseniaprints — Mon, 08 Jun 2015 11:00:43 +0000

A different take on traditional Middle Eastern shakshuka, this salty and savoury green Israeli shakshuka is a perfect way to celebrate greens. It's also the star of the ultimate Israeli breakfast!

In various countries around the world, people have long been told that breakfast is the most important meal of the day. Each country has its own way of breaking the fast, of setting you up for the day that befits its natural bounties, its flavours, its rhythm. In Russian culture, the saying goes that during breakfast, we should eat like kings; at lunch, like princes; and for dinner, we must remember we are all actually paupers.

King of the feast: a large coppery pan of green shakshuka, its nests of eggs and garden greens interspersed with salty bites of feta. Or on special occasions, eggplant shakshuka or my Cheese shakshuka recipe. Then, there is also the famous fried Matzo Brei and my mother's Russian blitzes on the side. Whether it's a regular Sunday, Passover, or Shavuot, breakfast is the star.

And as you sit down to eat it all, you take the time to chew each bite, to speak to your neighbours, to truly get to know those around you. Rather than just preparing for the day ahead, Israeli breakfasts are an opportunity to connect to those around us. More than anything, they are communal affairs.

Ingredient Spotlight: The Greens

I love developing dishes that celebrate greens. Like my broccoli kale soup or cauliflower in herb sauce, dishes with a lot of greens is the perfect time to clean out the bottom drawer of your refrigerator and make the best of seasonal ingredients.

I prefer a mix of hearty greens and soft herbs to create a contrast in texture and flavor. Kale and collard greens give the dish body and bite, while Swiss chard and spinach melt into the background, almost like a sauce. Beet greens are underrated and add a subtle sweetness. As for herbs, cilantro and dill are non-negotiables for me. Oregano brings depth. Play around with the mix, and don't be afraid to clean out your fridge drawer-just keep the balance between strong and soft.

Directions to Make My Green Shakshuka

Prepare the Base

Heat olive oil in a large, deep skillet over medium heat. Add your onion or leeks and sauté until soft and beginning to caramelize. Stir in chopped garlic and cook until fragrant.

Cook the Greens

Add your chopped greens and herbs to the pan. If it looks like too much at first, don't worry-it will wilt down. Stir frequently, cooking until everything is tender and dark green, about 10-15 minutes. Add jalapeño or chili flakes and cook for another 5 minutes, letting the heat bloom in the oil.

Add Creaminess and Spice

Lower the heat to a simmer and stir in yogurt or sour cream, nutmeg, salt, and pepper. The yogurt adds a creamy tang that balances the bitterness of the greens.

Add the Eggs

Use a spoon to create six little wells in the greens. Crack one egg into each well. With a small spatula or spoon, gently stir just the whites into the mixture so they cook evenly and blend slightly into the greens. Cover and cook for about 5 minutes, or until the eggs are done to your preference. I like mine with set whites and slightly runny yolks.

Finish and Serve

Crumble feta or goat cheese generously over the top. Serve straight from the pan, preferably with thick slices of crusty bread or warm pita to scoop everything up. Bonus points if there's a tomato white bean soup and cucumber salad on the side.

Top Tips for My Green Israeli Shakshuka Recipe

Don't skip the yogurt or sour cream. It transforms the greens into a creamy, almost custardy base. If you're dairy-free, unsweetened coconut yogurt or cashew cream will do.
Mix up your greens. Try mustard greens for a peppery kick or even arugula for a lighter finish.
Control the spice. Adjust the amount of jalapeño or chili flakes based on your heat tolerance-but don't leave it out entirely. It lifts the dish.
Use a wide, heavy-bottomed skillet. Cast iron works beautifully. It allows the greens to cook evenly and gives the bottom layer a slight crisp, like the edge of a good omelet.
Pair it right. Serve with salty olives, labneh, or fresh-squeezed orange juice for the full Israeli breakfast spread.

Shakshuka Storage Instructions

You can store leftovers, but know the eggs will firm up and lose their runny centers. If you are planning on making it ahead, cook the greens in advance and store without the eggs. Transfer leftovers to an airtight container and refrigerate for up to 3 days.

Reheat gently on the stovetop over low heat, adding a splash of water if it looks too dry. If you're prepping ahead for guests or a big brunch, cook the greens mixture up to a day in advance-just add the eggs and cheese before serving.

Like this green shakshuka? Share it with your friends, and check back for more recipes from my ultimate Israeli breakfast in the days to come! For more At the Immigrant's Table, follow me 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.

Green shakshuka and the ultimate Israeli breakfast

A different take on traditional Middle Eastern shakshuka, this salty and savoury green shakshuka is a perfect way to celebrate greens. It's also the star of the ultimate Israeli breakfast!

Course Breakfast

Cuisine Israeli, Middle Eastern

Keyword Green shakshuka

Prep Time 10

Cook Time 30

Total Time 40

Servings portions

Calories 218kcal

Author Ksenia Prints

Ingredients

1 onion or bunch of leeks sliced into half-moons
3 garlic cloves chopped
6 cups mixed greens and fresh herbs chopped into thin strips - kale, Swiss chard, Collard greens, spinach, beet greens, cilantro, dill, oregano
½ fresh jalapeno seeded and chopped, or 1-2 teaspoons of chilli flakes
100 ml yogurt or sour cream
A pinch of nutmeg
1 teaspoon salt
pepper
6 eggs
100 grams feta or fresh goat cheese

Instructions

Saute onions until translucent, about 10 minutes. Add garlic, cook an additional minute. Add chopped greens and cook until leaves are wilted, about 10-15 minutes, stirring occasionally. Add jalapeno or chilli flakes, cook an additional 5 minutes.
Add yogurt, nutmeg, salt and pepper. Create 6 nests, and break the eggs in them, stirring the egg whites completely into the green mixture. Cook for an additional five minutes, or until eggs are done to your liking.
Top with fresh feta or goat cheese (or both), and serve immediately.

Nutrition

The post Green Israeli Shakshuka Recipe: The Ultimate Israeli Breakfast appeared first on At the Immigrant's Table.

Sweet potato and beet salad with watercress, miso-maple dressing and salad topper lite

kseniaprints — Thu, 07 May 2015 16:07:42 +0000

Get ready for a delicious treat with this sweet potato and beet salad! It's packed with crunchy veggies and topped with a tasty miso-maple sauce that brings out the perfect mix of salty and sweet flavors. Not only does it taste amazing, but it also looks beautiful on your plate. Whether it's for a light lunch or a special dinner, this salad is sure to be a hit!

This sweet potato and beet salad with miso-maple sauce is crunchy, salty and sweet, a perfect marriage of flavours that is as delicious as it is beautiful.

There are many ways to say, 'I love you.'

Some are sweet, and others are salty. Some are expensive, and others are cheap. Some are melodious, and others incongruous. But all of them speak to one ultimate truth: the light we see in another person.

So today, I'd like to use an unexpected miracle, a sweet potato and beet salad with miso-maple dressing and light salad topper, in order to say to three very special women: Thank You. For being awesome, for bringing a light into this world, and for being in my life.

Thank you for being you.

Mother

The first Mother's Day gift I ever gave my mother was an old notebook, cut into the shape of a heart. Barely held together by staples, this notebook was a flimsy affair that threatened to come apart each time you opened it. I covered the front and back with craft paper on which I drew, unoriginally, more hearts.

Inside the booklet was a story in Hebrew about a heart that goes in search of another heart to love. The story ended about ¾ through the notebook; I filled the rest of the space with doodles and proclamations of love, followed by exclamation points. When I gave my mom this book, I sat in her lap and sang her a song called, "Mommy Dearest" (Ima yekara li, to those of you who know your Israeli children's songs). She cried.

To this day, this remains my most cherished Mother's Day memory. Though many other gifts followed, many more shekels were spent, and many more songs were played, nothing could replace that first time I ever looked at my mom and said, "I love you simply because you gave birth to me. And I think you rock."

---

D.

The first Mother's Day gift we ever gave G's mom was a bouquet of springtime flowers. It was a bunch of colourful tulips bound together by ribbons and strings, wrapped in a cellophane package with pink polka dots on a green background. We bought them at Safeway, and they cost a lot more than I expected; but as I held them in my lap on the drive to his parents' house, I remember thinking it would be worth it just to see the look on her face.

I also baked scones, because to me they were the epitome of British food: unfussy and a little stale and not at all sweet but also entirely perfect. Studded with blueberries, these scones had lemon zest baked into them and whipped butter served on the side. After the scones, we went for Chinese food.

This was the first year G spent the night before Mother's Day away from home. She cried.

To this date, this remains my favourite Mother's Day celebration with G's family. Simple and a little strange but also just a little bit sweet, it sat somewhere on the middle between effortless and overworked. It felt like a hybrid, which suited me just fine; after all, we too were a hybrid of two cultures, two upbringings, two completely different kitchens. This was the first time I ever looked at G's mom and said, "I love you simply because you gave birth to the person I love. And I think you rock."

Sarah

The first gift I ever gave Sarah completely escapes my mind. I remember jars of homemade cherry jam, and jars of spiced bourbon and infused vodka. I remember exchanging gluten-free flours and buying each other shots of tequila and swapping lipsticks. But those aren't the memories that matter.

I remember the first time we got really drunk at the house of a boy she liked, and I talked about a boy I liked it, and how no one seemed to like us back (I also remember how wrong we were). I remember how we went to dance it off at the bar, bodies glistening with sweat and stupid grins plastered on our faces and the smoke of nargilah still clouding our minds. I remember all the laughter and the secrets and the tears and the dreams and the hopes, barely whispered to each other by the light of a very pregnant harvest moon.

I remember the start of a friendship, how it felt a lot like love in the pit of my stomach. How it came in the midst of the first year in my life that I felt really, truly alone in the world. I cried.

To this date, this remains one of my favourite memories of Sarah. Though I may not remember the gifts we gave to each other, what has forever been engraved into my mind is this moment: looking across the room and seeing, through the smoke of nargilah that dulled all of our senses, a kindred spirit. This was the first time I ever looked at Sarah and said, "I love you simply because you have a light. And I think you rock."

I am no good at talking on the phone. Keeping in touch, making small talk, or talking about anything that isn't intense and deep and meaningful and barrier breaking and relationship building - all that just isn't for me.

Instead of all that talking, I write. Written words are my weapons, my tools, my inspiration; they are what I melt down into syllables and then cobble together again to make phrases, stories, narratives. Without words, I have only one other way of showing what I feel: food.

Today, I tried to use all of the tools in my arsenal to express what I feel towards these three amazing women.

I roasted beets and yams until the peels glistened and came apart in my hands. The resulting discs are soft and creamy, the vegetables' natural sweetness shining through like a confident smile.

I mixed miso dressing and maple syrup in a jar, blending them together so vigorously you could hardly tell they were ever two parts instead of one whole. The result was a dressing that is both salty and sweet, bursting with umami.

I tore watercress leaves off their stems, piling them high atop the salad. It added bold freshness and texture.

And to crown the whole affair, I sprinkled gerenous amounts of NaturSource's Organic Salad Topper Lite, a crunchy mix of untreated ruby-red cranberries, crunchy pumpkin seeds and antioxidant-rich sunflower seeds.

I pulled all of my words together and wrote a post so long that most of you probably never made it to the end.

But it was all for a good cause: to say I love you.

So even though I don't call enough, or write, or even say I love you in so many words, I hope these women know that I really, truly do. I hope they know they matter.

I hope they know they are loved, even if only thanks to a very special sweet potato and beet salad with miso-honey dressing and Salad Topper Lite.

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

Liked this post? Share it with your friends! For more At the Immigrant's Table, follow me 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.

Sweet potato and beet salad with watercress, miso-maple dressing and salad topper lite

This sweet potato and beet salad with miso-maple sauce is crunchy, salty and sweet, a perfect marriage of flavours that is as delicious as it is beautiful.

Course Salad

Cuisine Whole foods

Prep Time 1

Cook Time 1

Total Time 2

Servings

Calories 168kcal

Author Ksenia Prints

Ingredients

6 small beets of various colours
2 medium sized sweet potatoes
Olive oil
1 tablespoon white miso
2 teaspoons maple syrup
3 tablespoons vegetable oil
Juice of ½ a lemon
A bunch of watercress leaves only (save the stems for stock)
½ cup Salad Topper Lite

Instructions

Line a baking sheet with parchment paper. Wrap beets in aluminum foil. Slice yams into ½ inch circles. Arrange yams and beets on baking sheet, beets on one side and yams on the other. Sprinkle yams with salt and pepper, and drizzle with olive oil. Bake in a 400F oven for 35 minutes, until yams have become golden and blistered in some spots. Remove yams and set aside, and continue baking beets for an additional 25-30 minutes, until beets can be easily pierced through with a fork. Let cool in aluminum foil, then peel skin off using paper towels or while wearing disposable gloves. Slice beets into ½ inch slices.
To make dressing, shake all remaining ingredients vigorously in a jar, using a fork to break up the miso, OR, for best results, blend using an immersion or standing blender.
To serve salad in individual portions, arrange yam and beet slices one on top of another in neat stacks on plates, one stack per plate. Top each stack with watercress leaves, drizzle generously with dressing, and sprinkle salad topper lite.
To serve salad family style, arrange yam and beet slices interchangeably on a large platter. Pile on the watercress leaves in the middle, sprinkle salad topper lite, and drizzle on the dressing.
Serve immediately.

Nutrition

The post Sweet potato and beet salad with watercress, miso-maple dressing and salad topper lite appeared first on At the Immigrant's Table.

Dried fruit and granola muffins with a honey-yogurt glaze

kseniaprints — Mon, 02 Feb 2015 13:22:36 +0000

These dried fruit and granola muffins are the kind of breakfast bake that makes busy mornings feel a little softer. Studded with chewy dried fruit, crunchy granola, and just enough sweetness, they strike that perfect balance between wholesome and comforting. They're the muffins I reach for when I want something quick with my morning coffee, but substantial enough to keep everyone full through the rush of the day. The granola gives them texture, the dried fruit adds natural sweetness, and together they create a muffin that tastes hearty without feeling heavy.

Planting a tree for Tu B'Shevat is a strange experience. First, you clutch that little seedling in your hands, cupping its bag delicately, protecting it from the elements or passing-by birds. Then you dig a little hole in the ground; most likely, as you're only nine-years-old, the hole would have been started for you, and all you have to do is just symbolically throw some soil out with your gloved hands. Then you nestle that tree in, gingerly covering the roots with more heaped dirt and soil and manure, pieces of dry grass intermingled with little pebbles. When the tree is sitting securely in the earth, hugged by a little hill, you step back to admire your handiwork: your tree, one among many, sitting in little rows as far as the eye can see, with hundreds of children just like you admiring their own seedlings. And then you step back and eat some dried fruit, or a cookie. Or maybe, if you're lucky, you eat these dried fruit and granola muffins with a honey-yogurt glaze, because really, they're so much better than a stale cookie.

That's what Tu B'Shevat was like for children in Israel. Year after year, you would be dragged out to some tiny hill in the forest, asked to battle the wind or sun, and plant a tree. Rejuvenating the land and honouring nature, the whole thing was just a glorified mini field trip... But we loved it nonetheless. There was something different about that moment, as you stood back and saw that ONE tree that you had planted springing from the ground, the only thing you have brought to life as of yet hopefully taking hold. It was a stark reminder of the beginning and end of it all, the importance of nature to the life cycle, and of our place in it: as nurturers, creators, life-bringers.

As you can tell, I've always loved Tu B'Shevat.

And then I grew up. Tu B'Shevat fell by the wayside, along with Barbie dolls and my hatred of cauliflower and the ability to find joy in puddles. We no longer went to plant trees in the forest, the whole school piling into a bus on this one single day and driving towards the unknown, along with hundreds of other schools all across the country. We no longer shared that experience with thousands like us.

Instead, we sat in our classrooms and studied algebra, or we stood in neat rows during a military row-call, or we went to a job we barely liked, or we hung out with our friends, drinking lazy mimosas in a Parisian park. We spent our Tu B'Shevat like everyone else, doing nothing of note. The trees still got planted; those were just other children doing the planting.

And then last week, something changed. I went with a group of other Russian Jews to the park, and we tried some cross-country skiing (well, they skied, while I tried). It was lovely and peaceful and cold and so, so, so quiet. And so, we did a little Tu B'Shevat ceremony out there on Mount Royal. Surrounded by trees that usually see very different ceremonies*, we shared wine and stories of things that grew beyond our expectations, of experiences that surprised us, of things we nurtured into being.

And for just a moment, I felt like a kid again. Though I hadn't planted a tree, I did get to mark the occasion with other like-minded people. I got to experience the joy of sharing that moment in nature with others. And I got to step outside.

So it was a good Tu B'Shevat ceremony in my books.

This year, Tu B'Shevat eve falls on a Tuesday. So tomorrow, while the rest of the world goes off to work and runs errands and goes on with their lives, Jews the world over will be eating dried fruit and nuts, and thinking about trees. And if you're going to be one of them, or if you're just looking for a nice snack to bring to work or eat along with coffee on the weekends, I encourage you to give these dried fruit and granola muffins a spin.

These muffins are juicy and just a tad sweet, bursting with healthy Natursource cinnamon raision granola and assorted dried fruit. Rich in whole grains, cashews, raisins, currants and sunflower seeds, this granola blends seamlessly with the wholesome flavours of Tu B'Shevat. Plus, these dried fruit and granola muffins are virtually fat-free, with applesauce used instead of oil or butter. They're delicious AND good for you!

But if what you're looking for isn't just wholesome goodness, then trust me - you want this honey-yogurt glaze in your life. Without it, these muffins are delicious and soft, packed full of nutrients and a great breakfast on the go. But with just a dollop of this beautiful sauce, these dried fruit and granola muffins become something else entirely, a perfect little treat for an afternoon tea, or a dessert for a party.

So do yourself a favour and make these dried fruit and granola muffins. Ladle on the honey-yogurt glaze. And tomorrow, take a lunch away from your desk, shut off your phone, and take a breather outside. Whether you celebrate Tu B'Shevat or not, take a moment to think of nature, and things around us that start small, but often turn out much larger than we expected.

Hope you have a sweet week - and happy Tu B'Shevat!

* Fun Fact: Mount Royal park is a known gay cruising spot and in the 1950s, all the trees were cut down to discourage "immoral liaisons".

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.

Dried fruit and granola muffins with a honey-yogurt glaze

These muffins are juicy and just a tad sweet, bursting with healthy cinnamon raision granola and assorted dried fruit. They are virtually fat-free, with applesauce used instead of oil or butter. But they become something much more decadent once you drizzle on that optional-but-recommended honey-yogurt glaze.

Course Dessert

Cuisine Israeli cuisine

Keyword granola muffins

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 472kcal

Author Ksenia Prints

Ingredients

dry:

½ cups whole wheat flour
½ cup all-purpose flour
1 teaspoon baking powder
½ cup brown sugar
2 tsps ground cinnamon

wet:

1 cup almond milk
2 large eggs
¾ cup apple sauce

filling:

½ cup dried fruits and nuts of your choice I used a mix of cranberries, raisins, pistachios, and walnuts, but any dried fruit you have on hand will work
½ cup cinnamon raisin granola plus more for sprinkling on top of glaze (if using)

honey-yogurt glaze (optional)

¼ cup of Earth Balance or butter
⅛ cup of honey
⅛ cup of yogurt
1-1.5 cups of powdered sugar

Instructions

Preheat an oven to 350F.
In a medium-sized bowl, mix dry ingredients. Mix wet ingredients separately in a large bowl. Add dry ingredients to wet. Add granola and dry fruit mixture, and stir just enough to combine.
Oil muffin form and bake muffins for 30 minutes, until a knife inserted in the middle comes out dry. Serve with a pat of butter or coconut oil.
Optional: if making honey-yogurt glaze, cream together ¼ cup of Earth Balance with ⅛ cup of honey and ⅛ cup of yogurt. Gradually whisk in 1-1.5 cups of powdered sugar, until glaze stiffens and peaks are formed. Top each muffins with honey-yogurt glaze and more granola.

Nutrition

The post Dried fruit and granola muffins with a honey-yogurt glaze appeared first on At the Immigrant's Table.

Hearty tomato mushroom stew {V, GF, Paleo}

kseniaprints — Tue, 09 Sep 2014 12:00:58 +0000

This hearty tomato mushroom stew is the kind of cozy comfort food that makes cold evenings feel warmer. Loaded with tender mushrooms, sweet tomatoes, red wine, and smoky paprika, this rich vegan stew delivers deep flavor with simple pantry ingredients. Whether you serve it over creamy mashed potatoes, rice, or pasta, it's a filling and satisfying meatless dinner that tastes even better the next day.

During the months preceding my family's recent trip to Canada, my father wouldn't stop talking about going mushroom picking. He was planning out routes, bookmarking sites detailing edible Quebec mushrooms, and talking incessantly about the best times to go out into the woods. He even made me get in touch with a Quebec-based club of mushroom aficionados, who did not take kindly to my lack of spoken French. My recipe booklet ballooned to enormous sizes due to an ever-growing collection of mushroom recipes, while my browsing history was starting to paint a startling picture of me as no less of a mushroom-fanatic than the members of that Francophone club.

The mushroom craze continued when my parents arrived. For the first few days, their jet lag had them waking up early, and they would wander the streets around my home. They spent an hour exploring the lovely park across the street, checking for mushrooms behind every bush, one day even coming back with a little inedible find, which excited us all. When my mother and I visited marché Jean Talon, Montreal's impressive farmer's market, she scoffed at the amazing gathered mushrooms, saying, "Oh, soon we'll have our own mushrooms, and they'll be even better."

When my parents arrived in Canada, they tried store-bought mushrooms, which were tasty in an omelette. They later cooked oyster mushrooms with onions and butter in a small town called Forestville. On morning walks, they picked wild raspberries, my sister caught fish for stew, and my grandmother gathered blueberries by hand. We enjoyed mushrooms in our meals, but we never found wild ones. My dad worried we weren't looking in the right places. We bought mushrooms from the store, still hoping to discover the wild ones someday.

Until one day, my parents walked back in from their morning walk with a bowlfull of mushrooms. Straggly and spongy, these mushrooms looked nothing like the clean and sterilized fungi one buys at the store. They didn't even resemble the wild mushrooms I had tried heretofore, Manitoba's chanterelles and morels. Perhaps they bore a resemblance to the mushrooms I picked in Israel, though I seem to have a pretty good recollection of those being mostly button mushrooms.

My father held a handful of oddly-shaped mushrooms, a mischievous grin on his face. He must have picked them because they reminded him of his childhood adventures in the woods. The funny part? We never ate them. After he dropped off his finds and took my sister to rent a canoe, my mom and grandmother were prepping lunch. When it was time to fry the mushrooms, my mom looked at them and asked if they were safe. Unsure, they decided to toss them out. My dad enjoyed his meal of potatoes and butter-fried onions with mushrooms, completely unaware of the difference.

After my family left, I made this hearty tomato mushroom stew to feel a bit better during those lonely days. Coming off an illness and missing their care, I craved the familiar taste of mushrooms. I used store-bought mushrooms, which aren't the same as foraged ones, but they still tasted great in a creamy sauce made with tomatoes, red wine, and a vegan roux. This stew is perfect over rice, boiled potatoes, or pasta, and it really brings the cozy flavors of fall to my table.

What Makes This Mushroom Stew Special?

Unlike many mushroom stew recipes that rely heavily on cream, this version creates richness from a slow-cooked vegan roux, tomatoes, red wine, and the natural umami of mixed mushrooms. The result is a silky, deeply savory stew that feels hearty without being overly heavy.

The mix of mushrooms also gives the stew incredible texture and flavor. Shiitake, cremini, oyster mushrooms, and button mushrooms all work beautifully here.

Best Mushrooms to Use

For the richest flavor, use a combination of mushrooms rather than just one variety. Here are some great options:

Cremini mushrooms for earthy depth
Shiitake mushrooms for rich umami flavor
Oyster mushrooms for tenderness
White button mushrooms for affordability and texture
Portobello mushrooms for a meatier bite

Using mixed mushrooms helps create a more complex and restaurant-style mushroom stew.

Serving Suggestions & Pairings

This tomato mushroom stew is incredibly versatile and pairs beautifully with comforting sides. Serve it with:

Creamy mashed potatoes
Buttered noodles or tubular pasta
Steamed rice or wild rice
Crusty bread for soaking up the sauce

For a full cozy dinner, pair it with:

For entertaining, serve the stew in shallow bowls with fresh parsley, cracked black pepper, and thick slices of toasted sourdough.

Ingredient Tips & Easy Substitutions

Red wine: Adds depth and richness, but you can substitute extra vegetable broth if preferred.
Flour: A gluten-free all-purpose flour blend works well for thickening the stew.
Vegan margarine: Can be replaced with butter if not vegan.
Paprika: Hungarian sweet paprika gives the stew its signature flavor.
Vegetable broth: Use a flavorful broth since it forms the base of the sauce.

FAQ

Can I make mushroom stew gluten-free?

Yes. Simply replace the flour with a gluten-free all-purpose flour blend to make the stew fully gluten-free.

Can I make this mushroom stew without wine?

Absolutely. Substitute the red wine with additional vegetable broth. The stew will still be rich and flavorful.

How to store the mushroom stew?

Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 2 months. Reheat gently on the stovetop with a splash of broth if needed.

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.

Hearty tomato mushroom stew, or what we (eventually) found in the woods

Swimming in a creamy and nutty sauce of tomatoes, red wine, and a vegan roux, this mushroom stew is a comforting, rich blend of fall flavours.

Course main dish

Cuisine Hungarian

Keyword tomato mushroom stew

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 635kcal

Author Ksenia Prints

Ingredients

800 grams mushrooms mixed kinds
2 onions
2 garlic cloves
2 tablespoons olive oil
5 tablespoons vegan margarine or butter, if that's your thing
5 tablespoons flour try this with a gluten-free flour blend - as long as it's not sweet, it should work
2 red peppers
2 tomatoes
2 cups veggie broth
¼ cup red wine
1 tablespoon sweet paprika
1 teaspoon pepper
2 teaspoons salt or more, to taste - start with 2 and season more as desired
1 bay leaf
juice of half a lemon
a handful of parsley

Serving with:

rice potatoes, or pasta, for serving

Instructions

Thoroughly clean mushrooms with a damp paper towel. Cut larger mushrooms into halves, and leave small ones whole.
Chop peppers and tomatoes into small pieces.
Cut an onion in half lengthwise, and then into strips widthwise.
Preheat a heavy bottomed pot or a dutch oven to medium heat. Add 2 tablespoons of olive oil and 1 tablespoon of vegan margarine, and stir with a wooden spoon to combine. When margarine is fully melted, add onions to pot. Saute on medium heat for five minutes.
Cut garlic roughly, leaving pieces that are big enough to be noticed. Add garlic to pot. Stir, lower heat to medium-low, and saute for another five, until onion changes colour and is no longer translucent. Remove onions and garlic from pot, and set aside.
On low heat, add 4 tablespoons of vegan margarine to pot. When margarine is fully melted and hot enough that a drop of flour will start to slowly bubble (but not smoke!), add 5 tablespoons of flour to the pot, whisking constantly with a whisk or a wooden spoon until a thick, rough paste forms. Continue cooking roux, whisking often, for about five minutes. The roux should bubble, thin out, and lose its raw smell. If you're in a hurry, you can proceed to the next stage and nothing will happen. But if you've got time, continue cooking the roux on low heat for another twenty minutes, until it changes its colour to golden - this will lend the stew more depth of flavour.
Add onions back to the pot. Add chopped mushrooms, peppers, one cup of broth, red wine and spices. Taste and correct flavours, keeping in mind you've still reserved the lemon.
Let stew cook and thicken for 10-15 minutes. While cooking, slowly add up to one more cup of veggie broth. Add lemon juice, taste again and correct flavours if needed.
Right before serving, chop parsley and sprinkle on top. Serve stew atop boiled potatoes, rice, or tubular pasta.

Nutrition

P.S - This recipe was part of Lou Lou Girls Fabulous Party link exchange; Ladybug Blessing's Handmade Tuesdays; New Nostalgia's link up party; Hope Studios' Tutorial Tuesday; Funky Polkadot Giraffe's link-up party; Mandy's Recipe Box's Totally Talented Tuesdays!; Nap Time Creations' Create Link Inspire party; Memories by the Mile's Sharebox Tuesday; Inside BruCrew Life's Time to Sparkle; and Our Table for Seven's link-up.

The post Hearty tomato mushroom stew {V, GF, Paleo} appeared first on At the Immigrant's Table.

Chicken Shawarma Rice with White Sauce

kseniaprints — Tue, 13 Jan 2026 13:40:00 +0000

Chicken shawarma rice with white sauce combines spiced chicken, turmeric rice, and garlic yogurt sauce for a street-cart inspired meal at home.

Jump to:

Chicken Marbella Ottolenghi Recipe with Medjool Dates and Olives

kseniaprints — Thu, 18 Mar 2021 11:00:00 +0000

Ottolenghi Chicken Marbella is a one-pan tray-bake of chicken with Medjool dates, sweet potatoes, and olives in a sweet and zesty sauce, and with only 10 minutes of prep time needed, what's not to love?

This Middle Eastern-inspired updated Chicken Marbella would be perfect for your Passover celebration, or a Thanksgiving table.

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Easy Vegetarian Rice Pilaf Recipe

kseniaprints — Fri, 25 Apr 2014 15:30:38 +0000

Vegetarian rice pilaf (plov) is a festive dish that combines Eastern spices and flavours with a Russian love of dried fruits, starch and root vegetables.

Jeweled Vegetarian rice plov, or why you can't put a broken dish back together

They don't joke around when they say that when it rains, it pours. Throughout my life, trouble has come in clusters. It has never been as neat as groups of three, pairs, or other easily-remembered numbers; instead, problems just congregate together in my life. A hurt knee is followed by a bad mood, followed by an argument, followed by a night sitting at home, feeling sorry for myself. And together, they create a web of misery that engulfs my entire being, and all who come into contact with me.

Such was the week I broke up with my high-school sweetheart, A. It was June, and I was just about to go into my first serious high school final. I had been studying for days, analyzing the works of great Israeli poets and screenwriters, storytellers and gifted novelists. Literature was my strongest subject, and I was set to ace it. I was intent on spending a Saturday in a study group with my best girlfriends, a day spent sipping lemonade, quizzing each other and writing longform preparatory essays.

The night before, A and I had gotten into an argument. That in itself was not an uncommon occurrence. I was high-spirited and easily irritable, and he was blessed with a golden heart, a lot of patience, but also a great deal of sensitivity. We clashed often, but usually he was the one to back down and apologize. But not this time. The fight went on for hours, and when I eventually said, no, screamed that we should take a break, he grabbed his bag, slammed the door and rode his shiny yellow bike away. I was left in my teenage bedroom, fiercely hugging the giant stuffed lion he gave me one birthday, and crying angry, bitter tears, blaming everyone but myself for what has occurred.

The following day, I could barely open my bloodshot, tear-soaked eyes. I stared at the phone every available minute, wishing for him to call, apologize, make things right again. But when he did, I was angry and cold. I could not gather enough courage to express the humility I knew I should feel, to apologize for my rashness and to ask for forgiveness. Until then, I had prided myself on my refusal to back down and apologize. I did not realize that my stubbornness was costing me in precious self-reflection, happiness, and tranquility. Instead, I plowed along the only way I knew how: straight ahead. I reread the study material, quizzed my friends, and cried every available minute, but I was not backing down.

The next day, the exam was disastrous. I could barely recall what I heretofore considered brilliant insights. My sentences were awkward and badly strung-together, a cacophony of syllables in place of the rhapsody I had imagined. I knew I had done badly the moment I closed the booklet. But again, there was no turning back. I handed my exam and walked out of the classroom, my head held high. I waited until I got home to break down in tears.

A few days later, our stand-off was still continuing. We spoke occasionally, but the conversations were barren and stilted. He drank and went out with his friends. I cried and stuffed my face with cheese. Neither one of us was doing too well, but neither one was willing to be the first one to back down, either. My mother tried to comfort me, but I closed the door and turned my music louder. There was little room for anyone else in my bubble of teenage angst.

The next day, my mother had come home with a large casserole dish covered in tinfoil. She had ordered plov, a Russian dish of rice, dried fruit, nuts, and meat, from a co-worker, and she was looking forward to having it that night with my father, sister and grandparents. The plov is a rare dish, a unique combination of Eastern spices and flavours with a Russian sensibility for putting together disparate ingredients, starch and root vegetables. I was devastated; not only was my life crumbling, but my insensitive mother had also completely ignored my state and bought a special, festive dish that I could not even partake in. She asked me to put it down on the table and heat it up before she came home.

I don't remember what was the final straw: a stray word from my sister, a bad phone call with A, or a frustrating moment in my favourite television show. The result was all the same: I exploded, shouting at every one and every thing, throwing shoes, pillows, and newspapers on the floor all around me. As a final pièce de résistance, I threw the big, heavy, glass casserole dish of plov on the ground.

When it fell to the floor, the world seemed to change to slow motion. A myriad of thoughts raced through my mind. I felt sick to my stomach at the thought of wasting food, disrespecting the cook's labour, and throwing away my mother's money, for I knew the plov has cost a pretty penny. I was also angry at the world for allowing this to happen, for not changing the course of affairs sooner and allowing me to save face, make up, and get back together with my love. But most of all, I was disgusted with myself. I had realized I had taken my selfishness and anger just a step too far, and there would be no turning back. I tried to gather the plov back into another container, but the glass dish had shattered so completely that I had proceeded to cut my fingers upon first touch. I had no idea what to do, but I realized I would not be able to put this broken dish back together.

When my mother walked through the door half an hour later, I met her with tears in my eyes. Unsurprisingly, she was livid, calling me a brat and ordering me to buy another glass dish to replace the one I had broken. She shouted at me for what felt like eternity, her green eyes big and bright, shining with anger, her mouth twisted into a devastating expression of disappointment and distrust. I said little.

That evening, I called A and asked if he would come over. When he asked what for, I swallowed the stone that had been stuck in my throat for nearly a week. I spoke quietly, my eyes downcast, fiddling with the pillows on my bed. Amidst the platitudes, my lips put together what I had heretofore imagined was unspeakable: I said I was sorry and that I missed him. He came within the hour.

My stomach is still twisted in knots as I write this 12 years later. I remember the broken pieces of glass littering the floor, the juicy rice, and the uniform chunks of precious dried fruit interlaced amongst them. The grated and cooked carrots had created pools of orange in our kitchen, and the fragrance of the cooked onion permeated every nook and crevice for days. I also remember the bitterness of my anger, the suffocating feeling of having to hold back my words, the metallic taste of blood as I cut my fingers and bit my tongue. And I remember how good it felt to let it all out and apologize.

A few months later, A and I broke up once more, this time for good. I did badly on that first exam, but aced the next one, and finished with an A+ in literature. I no longer remember what my mother or my sister had said to upset me on that fateful day. But I'll never forget the smell, look, and sound of that plov dish falling to the floor, its receptacle shattering, the filling falling out in heaps, hours of labour and love gone to waste. It took me many years until I dared to make my first vegetarian rice plov, and it was not without trepidation. But I have since learned my lesson: sometimes, it's better to reveal your true feelings than wasting perfectly good plov, and then try to put a broken dish back together.

Is it Plov or Pilaf?

The terms plov and pilaf are often used interchangeably, but they reflect different culinary traditions and philosophies. Pilaf is the broader, international term - you'll find it across the Middle East, Central Asia, and South Asia, each culture adding its own spice blend, cooking method, and regional flair. Plov, on the other hand, is a specific style of pilaf that hails primarily from Central Asia, especially Uzbekistan.

In Russia, plov has been lovingly adopted - often with local twists like the addition of prunes, carrots, or even canned peas. In many post-Soviet households, it's a celebratory dish, hearty and bright with dried fruits, toasted nuts, and golden onions. So while plov is technically Uzbek in origin, its Russian version (like this one) speaks to the kind of culinary cross-pollination that defines so many immigrant and diasporic kitchens.

In short: all plov is pilaf, but not all pilaf is plov.

Ingredients that Makes This Vegetable Rice Pilaf Special?

This jeweled plov skips the traditional meat, but still delivers on richness, fragrance, and texture. Here's what makes it sing:

Basmati or Long-Grain Rice: The foundation - light, fluffy, and perfect for absorbing flavor without turning sticky.
Aromatic Onion & Carrot Base: Slowly cooked onions and finely grated carrots form a sweet-savory sofrito that anchors the dish. The carrots melt into the rice and tint it gold.
Ginger & Ground Coriander: Fresh or dry ginger adds subtle heat and brightness; coriander brings floral, lemony warmth.
Salt: Don't skimp - the rice needs to be well-seasoned before it cooks to ensure every bite is flavorful.
Dried Fruit Medley: Raisins, apricots, prunes - or whatever dried fruits you like - add both sweetness and texture. Their chewiness contrasts with the tender rice.
Toasted Nuts: Chopped almonds or pistachios bring crunch and a touch of luxury.
Optional Fresh Herbs: Parsley or cilantro give the final dish a pop of freshness, though it's delicious without.

Mastering the Art of Cooking Rice

The secret to a perfect pilaf - or any rice dish - lies in treating the rice with care. Here are a few essential tips:
Soak it first: Soaking rice for at least an hour removes excess starch, helping it stay fluffy and separate - essential for dishes like vegetarian plov or pomegranate chicken and rice.
Don't stir: Once the rice is added, leave it alone. Stirring mid-cook releases starch and leads to clumping - especially problematic in layered dishes like plov or crispy rice salad.
Use just enough water: Cover the rice with water plus about two extra inches. Too much water = mush; too little = crunch.
Steam and rest: Cover the pot with a towel under the lid to absorb moisture. Let it rest off heat for 10-15 minutes - this helps the grains firm up and separate.

Want more rice inspiration? Try this cozy butternut squash wild rice pilaf or these Middle Eastern tofu rice bowls for fresh takes on the grain that feeds the world.

Directions to Make this Easy Vegetable Rice Pilaf

Prep the Rice

Soak your rice in cold water for at least two hours, or ideally overnight. This step is key to ensuring long, separate grains that don't turn sticky during cooking.

Build the Flavor Base

Heat oil in a heavy-bottomed pot or Dutch oven over medium heat. Finely chop the onion and sauté it until golden and fragrant.

Reduce the heat slightly. If using fresh ginger, grate it directly into the pot. Add the spices. Stir until aromatic. Then, add finely grated carrots and continue cooking.

Incorporate Dried Fruits

Chop the dried fruits into roughly equal-sized pieces. Add them to the pot with just enough water to cover the mixture. Stir gently and simmer on low-medium heat. The fruit should soften and start releasing its juices.

Layer the Rice

Drain the soaked rice and stir in the rest of the salt. Gently spoon the rice on top of the cooked vegetable and fruit mixture. Do not stir. Drizzle oil over the top and pour in enough water to just cover the rice by two inches.

Steam and Cook

Using the handle of a wooden spoon, poke holes in the rice, all the way to the bottom of the pot. This helps the steam circulate and cook the rice evenly.

Cover the pot with a clean kitchen towel, then seal tightly with the lid, tucking the towel edges up and over the top. Heat over medium until steam begins to escape (5-10 minutes), then immediately reduce to the lowest heat setting. Cook undisturbed for 35-40 minutes.

Rest and Flip

Turn off the heat and let the pilaf rest, covered. To serve, place a wide platter over the pot, invert it, and carefully lift off the pot - the contents should slide out in one beautiful, golden dome. (If it's your first time, consider doing this in the kitchen, not in front of guests.)

Garnish and Serve

Sprinkle with chopped nuts and herbs, if using. Serve warm, ideally with friends and something to toast with.

Tips to Make Your Own Vegetarian Pilaf

Make steam vents: Use the handle of a wooden spoon to poke holes in the rice before covering - this helps it cook evenly.
Use a kitchen towel under the lid: It absorbs steam and creates a drier, fluffier final result.
Flip with flair (or caution): The dramatic pot-flip onto a platter is traditional, but try it in private the first time. Practice makes plov-perfect.

Storage

This vegetarian pilaf stores beautifully. Let leftovers cool completely, then transfer to an airtight container and refrigerate for up to 5 days. Reheat gently in a covered pan with a splash of water, or microwave in short bursts. The dried fruits soften even more overnight, making the flavors meld deliciously.

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.

Jeweled vegetarian rice plov

Russian vegetarian plov is a festive dish that combines Eastern spices and flavours with a Russian love of dried fruits, starch and root vegetables.

Course Main

Cuisine Russian, Ukrainian

Keyword almonds, apricots, carrots, dairy-free, fall, gluten-free, nut-free, pistachios, raisins, rice, Russian, soy-free, Ukrainian, vegan, vegetarian, winter

Prep Time 10

Cook Time 1

Soaking time 2

Total Time 3

Servings

Calories 270kcal

Author Ksenia Prints

Equipment

Dutch oven (Or heavy bottomed pot)

Ingredients

2 cups of long-grain or basmati rice
1 large onion
2 carrots
2- inch piece of ginger or 2 tsps of dry ginger
2 tsps ground coriander
3 tsps salt and more, to taste
½ cup raisins
½ cup dried apricots
½ cup prunes or any other dried fruit of your choice
¼ cup chopped almonds or pistachios
parsley or cilantro optional

Instructions

Soak rice overnight, or at least for a couple of hours.
Heat a large heavy-bottomed pot on medium heat. Add 1 tablespoon of oil to the pot. Finely chop onion, and add to pot. Sauté onion until it turns golden, about five minutes.
Reduce heat to low-medium. If using fresh ginger, grate it, or add dry ginger, coriander and 1 teaspoon of salt to onion. Mix and sauté for another 2 minutes.
Finely grate carrots. Add them to pot and let soften for another 5 minutes.
Finely chop all of your dried fruit in equal-sized bits. Add them to pot with just enough water to cover, mix well, and let cook on low-medium heat for 10 minutes.
Drain rice, and mix in an additional 2 tsps of salt. Add rice to pot, but do not stir or mix it with any of the other ingredients! Add 1 Tb of oil, and just enough water to cover the rice, plus an additional two inches.
Using the end of a wooden spoon, poke five to six holes in rice all the way through to bottom of pot. This will help it release steam and cook evenly.
Place a clean kitchen towel over pot, cover with a tight-fitting lid, and secure the loose edges of the towel on top of lid. Cook on medium heat until pot is beginning to steam, about 5-10 minutes (no peeking!), and then reduce heat to very low. Let cook slowly, without stirring or peeking, until rice is cooked through, about 35-40 minutes. Turn off heat and let plov rest for about 15 minutes without removing lid. Check for doneness, and if need be, let cook 10 minutes longer.
When serving, pick a large platter that is bigger than the circumference of your pot. Cover the top of the rice pot with the platter, face-down, and turn the whole thing over, gently wiggling the pot and allowing the rice to pour out with the veggies on top. Russians like to turn the pot over in front of their guests, letting the rice and jeweled mixture spill onto the platter. If this is your first time making it, do this ahead of time in the kitchen to avoid embarrassing mishaps. Decorate with chopped almonds or pistachios and chopped cilantro or parsley, if desired.

Video

Nutrition

The post Easy Vegetarian Rice Pilaf Recipe appeared first on At the Immigrant's Table.