Cozy Fall Recipes : At the Immigrant's Table

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

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

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

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

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

The ideas I came up with were as follows:

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

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

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

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

Recipe

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

Corningware Meal Mug Mujadara for one

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

Course Main

Cuisine Middle Eastern

Keyword Corningware Meal Mug

Prep Time 4

Cook Time 20

Total Time 4 20

Servings

Calories 1099kcal

Author Ksenia Prints

Ingredients

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

Instructions

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

Nutrition

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

Apple potato latkes with curried yogurt sauce

kseniaprints — Tue, 27 Dec 2016 12:38:08 +0000

Happy holidays! Whether you celebrated Christmas this weekend or are still celebrating Hanukkah, I've got the perfect recipe for your holiday brunch needs. Gluten-free apple potato latkes are the perfect combination of sweet and salty, crispy and luscious, a fried food from the Gods.

On the morning of this Christmas Eve, I was standing in front of a rickety stove in a cabin somewhere up in the Laurentians, a majestic region of mountains, lakes and valleys that begins an hour north of Montreal. Somewhere in the background, vintage Christmas music was playing, Frank Sinatra crooning about his wishes for something or other. And yet my hands were buried deep in the batter for latkes, mixing eggs and starch and strands of potatoes. I could have used a wooden spoon, and probably should have... But I wanted to feel the batter with my own hands. To know when it was getting too watery, or too lumpy, or too salty (yes, you can tell that from the cuts on your hands).

There's a lot you can tell about food just by touching it.

Once the batter came together to my liking, the frying began. Somewhere in the background my friends were competing with Frank Sinatra, chatting about their wishes for something or other. And yet my hands were buried deep in the batter for latkes, taking out handfuls and laying them on a pan sizzling with oil. I would gently flatten them, taking minor care to avoid the splashes of angry oil coming up in volcanoes all around me. And then I would stand there and watch as the hot oil took hold of the strands of potato and apple and crisped them up, turning one side of my apple potato latkes to a perfect fried sphere. I would then turn them over, and watch the whole thing happen again on the other side.

There's a lot you can tell about food just by watching it.

****

Eventually, the talking and singing somewhere in the background turned into clamouring - for sustenance, for comfort, for apple potato latkes. And as my hands were no longer buried deep in the batter, nor were they hovering dangerously about pools of oil, I began removing hot latkes and piling them on a plate. When the mound of latkes grew tall enough, out it went - to bring some joy to my friends.

For you see, these people were worth all the trouble - the hands buried deep in batter, the work to find the perfect ratio between potato starch and egg, the danger of first-degree burns from the hot oil. These people deserved the perfect latkes, and more. For these were the same people who held my hands so often over the last few months as I sat there crying. These were the same people who high fived me over the last few months as I made inappropriate jokes. These were the same people who hugged me over the last few months as I started to find joy in my surroundings. These were the same people who, just the night before, held my head above the tepid water of the hot tub as I was having a reaction to gluten, to too much alcohol, to not enough food, to the hardest year of my life.

These were the people for whom I was making apple potato latkes by hand, at 9am on a Saturday, hungover and crabby. I just had so much to say, and food was the only way I knew how to express myself.

There's a lot you can tell people just by feeding them latkes you lovingly made for them.

So give these Apple potato latkes with curried yogurt sauce a try for something sweet and smoky. Or if you prefer other latkes combinations, try my plantain latkes for something Latin and exotic. Beet latkes with dill creme fraiche for a touch of Ukrainina flavors. Breakfast potato latkes topped with egg, kale, tomatoes and Tamari almonds if you're a fan of smoky flavors. Or Gluten-Free Irish Boxty Potato Pancakes for an Irish touch. Serve as part of our mother's day brunch menu - I promise it won't disappoint!

This recipe originally appeared on The Main Mtl as part of a partnership with Lufa Farms.

I hope that your Chrismukkah (Christmas/ Chanukah) was as filled with light, love and laughter as mine was (though hopefully, fewer gluten reactions!). Give these apple potato latkes a try for your next brunch or breakfast get-together - they'll be a surprising alternative to the usual French toast and fritatas.

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.

Apple potato latkes with curried yogurt sauce (GF, Veg)

Course Breakfast

Cuisine Jewish

Keyword Apple potato latkes

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 628kcal

Author Ksenia Prints

Ingredients

Apple-potato latkes:

1 lb Cortland apples about 4-5 small-sized organic Cortland apples, should produce 1.5 cups when grated and squeezed dry
4 medium-sized yellow flesh potatoes or Russet potatoes, should produce 2 cups when grated and squeezed dry
¼ cup potato starch start with less and add more as needed
1 teaspoon gluten-free baking powder
½ teaspoon salt
pepper just a couple of grinds
2 eggs

Curried yogurt:

½ cup yogurt
1 tablespoon curry powder
a squeeze of lemon juice
a pinch of salt

Instructions

Preheat a non-stick pan on med-high heat.
Whisk egg separately and fold into apples and potatoes. Add potato starch, baking powder and salt, and stir quickly to combine.
Add 3 TBs of vegetable oil to pan.
Form mixture into flat patties and drop into pan. Let cook on med-high heat on one side for 2 minutes, then turn over and let cook on medium heat for another 2 minutes.
Remove onto a plate covered with a paper towel and let sit for 5 minutes.
Tip: add a TB of oil each time you put in a new batch of latkes.
To prepare curried yogurt, combine all ingredients in a small bowl and mix with a fork.
Serve apple potato latkes with curried yogurt and applesauce.

Nutrition

The post Apple potato latkes with curried yogurt sauce appeared first on At the Immigrant's Table.

Gluten Free Chocolate Chip Banana Bread (Moist, Almond Flour Loaf)

kseniaprints — Mon, 28 Nov 2016 13:09:26 +0000

The perfect balance of sweet and nutty, my gluten-free chocolate chip banana bread recipe takes a classic banana bread recipe and turns it into a glorious gluten-free alternative with almond flour instead of all-purpose flour. Gluten-free Reese's cups banana bread, anyone? Paleo, gluten-free and sugar-free, what else could you want?

As some of you may have figured out, my partner and I split up in September. Since then, I have been on an awkward path to carve out a life on my own.

I sit on the bed in the apartment I used to share with my ex, my eyes getting as big as saucers with every passing word. I look at the furniture around me, furniture I had lovingly selected with a man I loved, respected, and enjoyed bantering with. I see the stark contrasts in the shadows, just awaiting to rear their ugly heads in protest.

When dating life gets to be just a bit too much, I head to the kitchen and pull out the baking pans.

Making my Gluten Free Chocolate Chip Banana Bread Recipe

I head to the kitchen and whip up a simple gluten-free banana bread with chocolate chips. Like my healthy chocolate banana bread and flourless gluten free pumpkin bread, this loaf is rooted in comfort and ease. Toasted peanuts, banana mixture, almond meal, and dark chocolate chips mingle in the batter. I sweeten the flavor with stevia, like my orange cranberry cake, and I measure out the coconut oil. I watch it bake and rise, the top crisp up and golden, the chocolate chips soften into spheres of cocoa richness. I breathe in the scent of bananas.

Sixty minutes later, I have bread. Life feels just a bit simpler.

It is then that I understand the importance of baking in my life.

And I know that maybe I'm not really ready for dating, after all.

The recipe for this quick, soul-warming paleo chocolate peanut banana bread first appeared on the Greeniche blog.

And though this might not be with the lightest heart, I am very happy to share this gluten free chocolate chip banana bread recipe with peanuts and almond flour with you guys today.

What Flour Works Best for This Banana Bread?

For a loaf that stays tender yet holds together beautifully, almond flour is my go-to. It lends a natural sweetness and a moist crumb that regular gluten-free blends sometimes miss.

If you can't find almond flour, finely ground almond meal works in a pinch but you will end up with a denser texture.

For other gluten-free desserts with almond-flour, I recommend my almond flour rhubarb tart with honey, this blueberry polenta cake, or gluten free cherry cobbler.

How to Serve This Banana Bread (Pairings That Work)

Pair with gluten free strawberry scones or Gluten-Free Angel Food Cake for a berry-bright brunch
Enjoy with a cinnamon-spiced drink, dairy-free sunbutter latte or a creamy vanilla lavender oat latte.
Try a refreshing drink like Homemade Sweet Tea.

If you want a sweeter dessert pairing, a scoop of ice cream or a drizzle of honey pairs beautifully.

Top Tips for Gluten-Free Banana Bread

Spotty bananas are gold. The darker and spottier they are, the sweeter your bread will be-no extra sugar needed.
Use frozen bananas if you have them. Thaw them completely and drain off any excess liquid before mashing. They're often even sweeter and more aromatic than fresh ripe ones.
Don't skip the resting time. Cooling the loaf completely allows it to firm up and slice cleanly.
Line the pan well. A parchment sling makes removing the loaf (and cleanup) effortless.

Storage Instructions for Homemade Banana Bread

Refrigerator Storage

Perfect for meal prepping (or for the highs and lows post-breakup). Wrap tightly in plastic wrap or put in a airtight container, and it will last in the fridge for around one week.

Freezer Storage

This gluten-free chocolate chip banana bread also freezes beautifully! Freeze slices or a whole loaf for up to 2-3 months. Thaw overnight in the fridge or give a gentle warm-up in a 300°F oven for 10 minutes.

FAQ

Is banana bread healthy if it's gluten-free?

Gluten-free banana bread can be wholesome depending on ingredients. This version uses almond flour and natural sugars from overripe bananas, making it nutrient-rich and more digestible for gluten-sensitive diets.

Can I make this bread paleo or sugar-free?

Yes, with paleo-friendly sweeteners (like stevia or maple syrup) and almond flour, this loaf adapts well to paleo and reduced-sugar diets.

What's the secret to moist banana bread?

Ripe bananas, the right flour ratio (almond and almond meal), and not overbaking are key. Let the bread cool before slicing so it retains moisture.

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.

Moist Gluten Free Chocolate Chip Peanut Banana Bread

Whether you are soothing a broken heart, looking for something to serve at your Sunday brunch, or just in the mood for good, old gluten free banana bread, this gluten free chocolate chip banana bread with peanuts and almond flour is the perfect nutty and sweet dessert loaf!

Course Dessert

Cuisine American, North American, Paleo

Keyword gluten free banana bread, gluten free chocolate chip banana bread

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings loaf

Calories 2486kcal

Author Ksenia Prints

Equipment

Food processor
Loaf pan

Ingredients

3 Ripe bananas mashed
3 large eggs Substitute with flax seeds to make vegan banana bread.
1 tablespoon vanilla extract
15 drops liquid sweetener or 1 TB honey
¼ cup coconut oil
2 cups almond flour
½ teaspoon sea salt
1 teaspoon baking soda
¼ cup chopped peanuts
¼ cup chocolate chips
20 g chocolate, melted for drizzling

Instructions

Preheat oven to 350 degrees Fahrenheit.
Roast peanuts in oven for 5 mins, taking care not to burn.
Pulse together mashed bananas, eggs, vanilla, liquid sweetener, and coconut oil in a food processor
Pulse in almond flour, salt, and baking soda.
Pour banana bread batter into a greased and lined loaf pan.
Bake at 350°F for one hour. Check with a toothpick for readiness, to see if it comes out clean.
Let gluten free chocolate chip banana chip cool for 1 hour before slicing. For the ultimate treat, drizzle with melted chocolate on top.

Nutrition

I received monetary compensation in exchange for the recipe I developed for Greeniche (they didn't pay me to express my opinions on dating; that's entirely free). However, I am proud to only work with those companies whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

Follow At the Immigrant's Table on Facebook, Instagram, Pinterest, Bloglovin', or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

The post Gluten Free Chocolate Chip Banana Bread (Moist, Almond Flour Loaf) appeared first on At the Immigrant's Table.

German Roasted Cauliflower with Curry Cashews

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

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

Discovering German cuisine

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

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

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

New German Cooking

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

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

The courage to try

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

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

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

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

German roasted cauliflower with curry cashew sauce

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

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

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

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

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

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

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

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

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

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

a Rafflecopter giveaway

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

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 #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.

German roasted cauliflower with curry cashew crust

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

Course Side Dish

Cuisine German

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

Prep Time 5

Cook Time 50

Total Time 55

Servings serving

Calories 462kcal

Author Ksenia Prints

Ingredients

Curry cashew crust:

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

German roasted cauliflower filling:

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

Instructions

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

Nutrition

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

Members Only: Black eyed pea dip with tahini, tomatoes, garlic and hot peppers

kseniaprints — Mon, 17 Oct 2016 16:16:37 +0000

This black eyed pea dip is one of my favorite Middle Eastern dips. Smooth, with creamy tahini and topped with a spicy tomato, garlic and jalapeno salsa.

Inspiration

Inspired by Lebanese dips and the art of making a mezze platter, this smooth Black eyed pea dip is a complete new approach to hummus "masabacha" (hummus in which not all the ingredients are smoothly pureed but are left chunky).

I had doubts about serving a communal dish at an event that was all about small bites. I was worried it would ruin the look, that people would be squeamish about dipping their fingers into a communal bowl of chips, that nobody wanted to try yet another take on hummus.

And boy, was I wrong - because this black eyed pea masabacha with tahini, tomatoes, garlic and hot peppers was such a hit, I couldn't refill the plates fast enough.

How to make this Middle Eastern Dip

It starts with a generous smear of tahini. But not just any tahini will do; we're talking homemade tahini, generously flavoured with garlic and lemon juice, and prepared from the smoothest raw tahini base you could find in stores (I am partial to Al Jamal tahini from Nablus, though most Lebanese tahini will do). The tahini should be easy to spread but not too runny, and good enough to lick off a spoon on its own.

Then the party really gets going when we take some cooked black eyed peas and flash-fry them in a very hot pan until they just get that nice, golden sear around the edges. We add some tomatoes, spicy peppers and garlic, and sear them as well just so that they hold their shape - we don't want no runny tomato sauce here!

This delectable mess gets artfully piled on the tahini, like a mound of jewels resting on the hold desert sand. Some chopped parsley gets sprinkled on top, and the whole dish is finished off with a drizzle of your favourite olive oil.

Serving suggestion

And voila - black eyed pea masabacha with tahini, tomatoes, garlic and hot peppers is served, faster than it would take you to go to the bakery and get the pitas to go with it (for a gluten-free alternative, I love eating black eyed pea masabacha with tortilla chips - cheap and easy).

Trust me - this is one dish you DO want to serve to a crowd... as long as you have extra stowed away for yourself.

Rosh Hashana

While this black eyed pea masabacha dip might not be the traditional fare you'd expect on this Jewish New Year, it's a flavorful fusion that adds a dash of diversity to your holiday spread.

The hearty black-eyed peas symbolize good luck for the year ahead, and when paired with tahini, tomatoes, garlic, and hot peppers, you've got an explosive recipe everyone will love.

So, why not give it a whirl? It's a sassy departure from the usual, and who knows, it might just become your new Rosh Hashanah tradition.

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

Recipe

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

Black eyed pea masabacha with tahini, tomatoes, garlic and hot peppers

Course dip

Cuisine Jewish

Keyword black eyed pea dip

Prep Time 4

Cook Time 20

Total Time 4 20

Servings portions

Calories 528kcal

Author Ksenia Prints

Ingredients

Tahini:

Juice of one lemon about 60 ml
1 garlic clove
½ teaspoon salt
1 cup raw sesame tahini
½ - 1 cup of cold water

Black eyed pea mesabacha:

½ cup black-eyed peas soaked in water for four hours, filtered and cooked OR ½ cup canned black eyed peas, liquid drained
2 to matoes diced
Hot pepper to taste
1 garlic clove minced
Salt
½ cup parsley or cilantro leaves chopped
Olive oil for drizzling

Instructions

To prepare tahini, combine first five ingredients in a blender and mix, starting with ½ a cup of water and adding more as necessary until you reach desired consistency. Set aside.
In a large hot pan, sear black eyed peas with a little oil until you get burn marks, about 2-5 mins. Add diced tomatoes, pepper and garlic and stir-fry over high heat so that the tomatoes will burn around the edges but keep their shape, about 5 minutes.
Sprinkle with salt and half the parsley or coriander leaves.
To serve, smear tahini on a larger platter (as you would for hummus), piling the black eyed pea mesabacha mixture in the middle. Sprinkle with remaining herbs, drizzle with olive oil and serve.

Nutrition

The post Members Only: Black eyed pea dip with tahini, tomatoes, garlic and hot peppers appeared first on At the Immigrant's Table.

Stevia-Sweetened Grain-Free Vanilla Cake with Yogurt Crema, Roasted Figs and Hazelnuts

kseniaprints — Mon, 03 Oct 2016 13:37:53 +0000

Enjoy a slice of this delicious almond vanilla cake! It's a great option for anyone who wants to skip refined sugars and grains. Topped with creamy yogurt, sweet caramelized figs, and crunchy hazelnuts, this cake is perfect for special occasions or just a nice treat at home.

This almond vanilla cake with yogurt crema, caramelized figs and hazelnuts is the perfect treat for those avoiding refined sugar and grains. This post is a paid partnership with Greeniche. I received product and monetary compensation in exchange for its preparation. Thanks for supporting the companies that make this blog possible.

My morning

Hi, friends. How's your Rosh Hashana going? I am spending the first morning of the Jewish New Year lying on my couch, listening to Matt Corby and typing this post for you.

Later today, I will perform a smudging ceremony to clean out all the ghosts of heartbreaks past from my apartment. Even later, I'll test out some new recipes. So you can be sure I am not resting on my laurels here.

But right now, I have a great, sugar-free and grain-free recipe for a stevia-sweetened almond vanilla cake with yogurt crema, roasted figs and hazelnuts.

Sugar-free almond vanilla cake with figs

This almond vanilla cake with figs is the perfect treat for someone who is watching their waists, or who has to avoid refined sugar and grains for health reasons.

Barely sweetened with stevia, nature's best sweetener, this almond vanilla cake with figs is perfectly poised to be the hit of the fall season.

This almond vanilla cake is topped with a tart yogurt crema. This crema tastes so much better than mounds of cloying buttercream.

The crowning jewel is the heap of roasted figs and toasted hazelnuts on top. Slowly roasted, the figs let their inherent sweetness shine. The figs provide a perfect compliment to the nutty, earthy flavour of toasted hazelnuts.

The final result is a stevia-sweetened almond vanilla cake with yogurt crema, roasted figs and hazelnuts that you can be proud to place on any holiday table this year.

If you're already thinking forward to Thanksgiving, this would be a refreshing change from all that pumpkin! For another paleo and gluten free dessert option, check out my healthy chocolate chip banana bread.

How are you celebrating this Rosh Hashanah? Or is this just another Monday for you guys? Let me know in the comments!

Looking for more Rosh Hashana Recipes and Inspiration?

Here are a few of my favourites:

A note on ceramics

The cake stand used in this photoshoot is actually a unique handmade bowl by Montreal-based Orlin Stoyanov.

I invite you to learn more of Orlin's work (and national Bulgarian soup), pick up some of his pieces or to inquire about ceramic classes in Montreal. Check out his Facebook profile or WordPress blog.

Orlin happens to be my ceramics teacher! I received no monetary compensation for using his work in my post. I am proud to support local producers and brands whose products I truly love.

I received monetary compensation in exchange for the recipe I developed for Greeniche. I am proud to only work with those companies whose products I truly love. As always, all opinions expressed here are my own. You can always expect me to be honest with you guys!

Recipe

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

Stevia-sweetened grain-free vanilla cake with yogurt crema, roasted figs and hazelnuts as part of a healthy low sugar diet

This almond vanilla cake with yogurt crema, caramelized figs and hazelnuts is the perfect treat for those avoiding refined sugar and grains.

Course cake, Dessert

Cuisine Diabetic, North American

Keyword cake, dessert, diabetic-friendly, figs, gluten-free, hazelnuts, nuts, stevia, sugar-free, torte, vanilla, yogurt

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 367kcal

Author Ksenia Prints

Ingredients

For one 6-inch round cake:

⅓ cup coconut oil
1 ¾ cup almond flour
¼ cup arrowroot flour
¼ teaspoon salt
3 large eggs room temperature
½ cup almond milk
6 teaspoon stevia the small spoon that comes in the box, not a regular teaspoon - equivalent to 12 tsps of sugar, or ¼ cup
⅓ cup almond milk
2 tsps vanilla extract
1 teaspoon lemon juice
½ teaspoon baking soda

Yogurt crema:

1 cup heavy cream chilled
½ cup plain yogurt
2 heaped tsps of stevia

Topping:

Hazelnuts toasted
Fresh figs
1 teaspoon stevia

Instructions

To prepare roasted figs:

Slice figs.
Preheat oven to 350F (180C).
Slice the figs and place in a baking dish.
Sprinkle with 1 heaped teaspoon of stevia.
Roast for 40 minutes and remove from oven. Let cool before handling.

To make cake:

Preheat oven to 325Grease and line a 6-inch round cake pan with parchment.
In a small saucepan, melt coconut oil. Set aside to cool slightly. In a large bowl, whisk together flours and salt.
Separate the eggs, placing the whites in the bowl of a standing mixer or a medium-sized bowl.
Combine yolks in another bowl with melted coconut oil, vanilla, lemon juice and almond milk. Whisk to combine. Add egg yolk mixture to the large bowl with the flour, and whisk until batter is smooth and no lumps remain.
Using a hand mixer, beat egg whites until they form soft peaks.
Stir baking soda into the dough batter and, using a rubber spatula, immediately beat in one third of the whipped egg whites. Gently fold in the rest of the egg whites.
If making layers, pour 2 cups of the batter into the prepared cake pan, leabving behind another ¼ cup (you can bake this in a ramekin or muffin tin). Otherwise, for a tall single layer cake, use all of the batter. Bake for 35-40 minutes, until a skewer inserted in the middle comes out clean.
Remove cake from oven and leave to rest for 5 minutes, then run a sharp knife along the edge and invert onto a cooling rack. Let cool completely.

Yogurt crema:

In the bowl of a stand mixer fitted with a whisk, beat heavy cream and yogurt on medium-high speed until soft peaks form. Alternately, you can use a hand mixer or whisk by hand. Taste and add more yogurt or cream to taste and whisk again to soft peaks.

Assembly:

Cut cake into two layers. Layer vanilla buttercream and sliced figs between layers and on top, not bothering with the sides. Decorate top with cut-up figs.

Nutrition

The post Stevia-Sweetened Grain-Free Vanilla Cake with Yogurt Crema, Roasted Figs and Hazelnuts appeared first on At the Immigrant's Table.

Belgian endive soup {V, GF}

kseniaprints — Tue, 17 May 2016 10:00:35 +0000

When I first tried Belgian endive soup, it felt like little angels were singing Hallelujah from above. This simple soup is truly amazing. It may look humble, but each bowl is full of rich flavors that surprise and delight.

As I walked around the aisles of the latest North American foodie trade show, my eyes were pulled at a 1,000 different directions. There were colourful banners for soup stocks here, and crunchy salad toppers there. Busty women were spritzing the air with blueberry water, while attractive men were juggling pre-packaged bowls of kale salad. Everything was loud, proud and beautiful. And then my eyes fell on the older man in a white chef's uniform, quietly ladling out scoops of Belgian endive soup.

The moment I tasted Claude's (*not his real name) Belgian endive soup, I felt like little angels should pop from the sky and start singing Hallelujah. As cliche as that moment must seem to you, dear reader, it really was a revelation: amidst the crowd of bigger-than-life celebrities and food that seems to be produced more for the sake of convenience rather than nourishment, this humble, simple white soup stood out like a golden corn amongst the hay stacks.

Claude and I got to talking. While manning the Belgian agricultural producers booth, Claude himself was a Francophone from rural Quebec. He trained in Europe and has family of French-Belgian descent, but that about summed up his connection to the tradition.

Yet none of it mattered when you tasted his Belgian endive soup and other endive creations (I also got the idea for my other endive dish, these stuffed endive spears with celery root remoulade, from Claude).

I went home from that trade show with a bag of endive spears, and a head full of dreams for creamy, vegan Belgian endive soup. And this is the result - I hope you'll love it as much as I do!

P.S. - If you've been wondering what's happened to the regular updates of this blog, worry not. Things have gotten a bit crazy lately, but I am not finding my groove with a more regular, enjoyable schedule. This blog will be updated weekly on TUESDAYS - so see you next week!

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Recipe

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

Belgian endive soup with caramelized mushrooms (V, GF)

When I tasted Belgian endive soup I felt like little angels should pop from the sky and start singing Hallelujah. This humble, simple vegan and gluten-free soup is a revelation.

Course Soup

Cuisine Belgian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 252kcal

Author Ksenia Prints

Ingredients

Garnish:

2 tablespoon Earth Balance or butter
1 lb mushrooms sliced
½ teaspoon brown sugar
Salt & pepper to taste

Soup:

2 tablespoon Earth Balance or butter
2 sweet white onions diced
2 lb of endive 900g, or 6-8 heads
2 white-flesh potatoes Idaho or Yukon Gold
1 liter vegetable broth or water
1 cup soy cream
Salt and pepper to taste
Pinch of nutmeg
2 stalks fresh tarragon diced finely (optional)

Instructions

Preheat large pan to medium heat. Add Earth Balance. Add half the mushrooms and sautée on medium-low heat until start to wilt, 5 minus. Add remaining mushrooms. Sautée an additional 7-10 mins, until mushrooms haze browned around the edges. Add brown sugar, and let cool an additional 3 minutes to achieve perfect caramelization. Salt and pepper as desired. Set aside.
Melt butter in a large pot over medium heat. Add onions. Stirring from time to time, cook five minutes until onion turns golden.
Cut endives in half lengthwise. Thinly slice crosswise. Peel potatoes, and dice into ½-inch pieces. Add endives and potatoes to pot, and let cook until vegetables begin to soften, 10 mins.
Add stock and bring to a simmer. Cook, simmering, for , until vegetables have fully softened - about 40 minutes.
Process in blender until smooth. Add cream, nutmeg, and salt and pepper to taste.
Ladle into bowls, and top each bowl with a scoop of sautéed mushrooms and a sprinkling of chopped tarragon.

Nutrition

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

Roasted Pepper Vegan Quiche with Sweet Potato Crust

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

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

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

My Story of Feasting Like a King on Quiche!

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

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

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

How to Make the Perfect Quiche Crust

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

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

Here are a few tips for crust success:

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

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

Directions to Make Vegan Quiche Recipe

Make the Vegan Sweet Potato Crust

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

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

Prepare the Roasted Pepper and Tofu Filling

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

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

Assemble, Bake and Enjoy

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

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

Storage and Reheating Instructions

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

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

Recipe

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

Roasted Pepper Vegan Quiche with Sweet Potato Crust

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

Course Main

Cuisine Israeli

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 177kcal

Author Ksenia Prints

Ingredients

CRUST

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

FILLING

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

Instructions

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

Nutrition

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

Argentinian bread pudding with caramel sauce

kseniaprints — Mon, 22 Feb 2016 12:32:09 +0000

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

Don't believe me? Read on.

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

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

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

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

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

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

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

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

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

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

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

And I could eat it as much as I liked.

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

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.

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

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

Course Dessert

Cuisine Argentinian

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 640kcal

Author Ksenia Prints

Ingredients

for caramel

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

for bread pudding

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

Instructions

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

Nutrition

The post Argentinian bread pudding with caramel sauce appeared first on At the Immigrant's Table.

Blueberry Polenta Cake

kseniaprints — Tue, 29 Jul 2025 13:40:00 +0000

If you're looking to make your mornings a little brighter, this gluten-free blueberry polenta cake is just the ticket! Whip it up the night before, and you'll have a delicious treat ready to enjoy with your morning coffee or serve to guests. It's bursting with juicy blueberries and has a unique texture thanks to the polenta.

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Vegetable Tagine with Peaches

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

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

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

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

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

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

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

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

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

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

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

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

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

Looking for more Vegan recipes?

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

Recipe

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

Vegan orange tagine with peaches

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

Course stew

Cuisine Moroccan

Keyword orange tagine with peaches

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Calories 669kcal

Author Ksenia Prints

Ingredients

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

Instructions

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

Nutrition

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

Sour cherry sauce (for blintzes, cake, pancakes, or just to eat with a spoon)

kseniaprints — Thu, 17 Dec 2015 11:57:42 +0000

Sour cherry sauce has been in my life for longer than I can remember. Whether it was lovingly wrapped into my grandmother's blintzes, came bursting out of a plump varenik (pierogie for the Ukrainians of you), or was ladled on top of a tart and delicate cake, it has been a constant presence in our desserts, lunches, breakfasts.

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

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

But I have something else in store.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

Sour cherry sauce

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

Course Condiment

Cuisine Russian

Cook Time 5

Total Time 5

Servings servings

Calories 55kcal

Author Ksenia Prints

Ingredients

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

Instructions

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

Nutrition

The post Sour cherry sauce (for blintzes, cake, pancakes, or just to eat with a spoon) appeared first on At the Immigrant's Table.

Healthy Apple Crisp Recipe (gluten free, vegan)

kseniaprints — Mon, 30 Oct 2023 11:39:00 +0000

Try this healthy apple crisp recipe for a guilt-free dessert. It's the perfect fall dessert with fresh apples and a crunchy oat topping. Vegan and gluten-free!

I'm just going to go ahead and say it: apple crisp is a classic comforting fall dessert, but it can often be dry and cloying. A baker's test is to strike the perfect balance between a healthy, gluten-free oat topping and a filling that is just sweet enough, juicy and syrupy while still clearly tasting of apples. This healthy apple crisp recipe manages to do all that while remaining gluten-free and vegan. What more could you ask for out of life?

This recipe for healthy apple crisp bars is a lighter version of apple crisp that's both gluten-free and vegan and topped with a drizzle of delicious (and optional) caramel sauce. The apple filling is sweetened with maple syrup, and the crisp topping is made with gluten-free rolled oats, almond flour and coconut oil, sweetened with dates and seasoned with cinnamon.

This easy, healthy fall dessert is comforting and easy to put together, tasting of sweet apple cinnamon goodness. The gluten-free and vegan ingredients make it suitable for those with dietary restrictions. Enjoy this special treat during the fall season!

How to Turn Classic Apple Crisp into Healthy Apple Crisp

There's nothing quite like an apple dessert in autumn. You guys know by now that I love Quebec apple picking. This province celebrates apple season, from Quebec cider to glorious baked goods!

And I've got the apple recipes to prove it! From apple pie and apple cake for dessert to apple cranberry muffins and pancakes with caramelized apples for breakfast, it's hard to beat an apple dish. Even though I love the classic apple crisp as much as the next gal, I sometimes wish the recipes involved a bit less sugar and were easy to fit into a gluten-free or vegan diet. So, after a lot of trial and error, I came up with my favorite formula.

With just a few ingredient swaps and modifications, I created these healthy apple crisp bars that contain all of the joy of apple crisp in a healthier package.

What is special about this healthy apple crisp?

I am confident you're going to fall for this healthy apple crisp for a few reasons:

Firstly, it is naturally sweetened with dates and maple syrup, which adds a natural and wholesome sweetness to the dish. This makes it a great option for those who want to indulge in a dessert without using refined sugars.
Perfect filling to topping ratio. The apple mixture is thick and luscious, with just the right sweetness and tartness. I found that the best way to get the perfect filling to topping relation in a crisp is to add a bottom. This makes it easier to lift, eat and cut into apple crisp bars, if desired.
Apple crisp bars. Have I mentioned this dessert holds together well enough to be cut into bars? Because it does, and these apple bars are glorious!
The crunchy base and oat topping is made with almond flour and gluten-free oats, giving it a crispy texture and a nutty flavor. It adds a satisfying contrast to the soft and juicy apples.
To take this dessert to another level, serve this apple crisp with an optional caramel sauce . This adds a creamy and velvety touch, making it a truly indulgent and irresistible dessert. Whether you are looking for a guilt-free treat or simply want to savor the flavors of autumn, this healthy apple crisp is an excellent choice.

INGREDIENTS YOU NEED to make this Healthy Apple Crisp

Gluten-free oats - Oats are a hearty whole grain that add texture and nutrition to baked goods. They contain fiber, vitamins, and minerals.
Almond flour - Almond flour is a nutritious alternative to wheat flour, and adds subtle flavor and protein to recipes. For another gluten free recipe that uses almond flour, I recommend my gluten free chocolate chip banana bread.
Apples - Crisp, sweet apples are the perfect base for this dessert. Their natural pectin helps the topping stick together.
Dates - Dates have a natural sweetness that's complex and irresistible. They're also packed with fiber and antioxidants.
Cinnamon - Warm, aromatic cinnamon pairs beautifully with apples. It also contains antioxidant compounds that may help control blood sugar levels.
Oats - I love using oats in baked goods because they deliver a nice texture, as well as an extra dose of fiber and vitamins like Manganese.
Coconut oil - Not only is coconut a wonderful vegan alternative in cooking and baking, but it also contains tons of antioxidants as well.
Vegan caramel sauce (optional) - A luscious, creamy topping that adds further decadence without dairy or refined sugar.

See recipe cards for exact quantities.

Equipment

A baking pan (Preferably 8x8)
Parchment paper
Mixing bowls
Small saucepan

How to Make Healthy Apple Crisp

Preparing the Base

To make the base, preheat the oven to 375°F and spray a 9x9 inch baking pan with oil. In a food processor, mix ½ cup gluten-free oats, ¼ cup almond flour, and 1 teaspoon cinnamon. Pulse until crumbly, about 30 seconds. Transfer the mixture to the prepared pan and use your fingers to press it evenly into the bottom.

Adding the Filling

For the filling, slice 5 apples and toss them in a bowl with 2 tablespoons maple syrup and 1 teaspoon cinnamon. Spread the coated apples evenly over the base.

Topping it Off

To prepare the topping, add ½ cup oats, ⅛ cup almond flour, ¼ cup dates, 1 teaspoon cinnamon, and 2 tablespoons coconut oil to the food processor. Pulse until the mixture resembles coarse crumbs, about 1 minute. Sprinkle the topping evenly over the filled apples. Drizzle the remaining 2 tablespoons coconut oil over the topping.

Baking and Serving

Bake for 30 minutes, or until the topping is golden brown. Allow to cool completely before serving, about 2 hours.

Top with vegan caramel sauce for extra decadence

If desired, serve each piece with a dollop of vegan caramel sauce. Enjoy!

Storage

Once the apple crisp bars have completely cooled, you can store them in an airtight container in the refrigerator for up to five days. It's helpful to store the bars in a single layer or to layer parchment paper in between, since they may stick together slightly.

Freezing Instructions

Top Tips

Cool completely. Before you slice the bars, allow them to cool completely. This will make it easier to slice and help them keep their shape as you cut.

Use parchment paper. A cooking spray can be helpful to add to the baking pan, however I prefer to use parchment paper. This ensures that the bars don't stick to the bottom of the pan and make cleaning a breeze. You can even use large binder clips to secure the parchment paper to the edges of the baking pan.

Opt for pre-pitted dates. If you're looking for a way to make this recipe even simpler, purchase dates that have already been pitted. It's one less thing to worry about.

Variations

Swap the Apples - You can change out the Granny Smith apples for another apple variety if you prefer. Honeycrisp apples, Golden Delicious, or even Braeburn apples would make a nice substitution.
Glaze - Instead of a caramel sauce drizzle, experiment with other types of sweet toppings. A powdered sugar glaze, for example, made from powdered sugar and the milk of your choice would be an excellent dessert drizzle. My protein chocolate sauce would also work here for a healthy chocolate twist. You can also drizzle a bit of homemade date syrup to bring out the flavors of the dates in the bars.

Frequently Asked Questions

Can I substitute other fruits in this healthy apple crisp recipe?

Certain fruits like pears would work perfectly fine in this recipe. However, please note that the final flavor of the crisp bars may be a bit different when using a fruit other than apples.

Are there any tips for prepping the apples?

One of my favorite ways to prep apples is to use a handy apple cutter. Tools like this one will quickly core and slice your apples all at the same time. It's a nice appliance to have on hand for baking but also for preparing apple slices for yourself or your kids.

How can I serve these healthy apple crisp bars?

You can serve the apple crisp bars in any manner you see fit. They're surprisingly delicious right from the fridge as a lazy afternoon snack or wonderful when heated up in the microwave and paired with a scoop of vanilla ice cream.

Recommended Dishes

Celebrate fall flavors with these autumnal 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.

Clean and Healthy Apple Crisp Recipe (gluten free, vegan)

Try this healthy apple crisp recipe for a guilt-free dessert. It's the perfect fall dessert with fresh apples and a crunchy oat topping.

Course Dessert

Cuisine American

Keyword healthy apple crisp

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 69kcal

Author Ksenia Prints

Equipment

9x9 baking dish
Food processor

Ingredients

1 cup gluten-free oats
¼ + ⅛ cup almond flour
5 apples sliced
¼ cup dates
2 tablespoon maple syrup
6 tablespoon cup coconut oil
Vegan caramel sauce optional

Instructions

Preheat oven to 375°F. Spray a 9x9 square baking pan with oil spray.
Make the bottom layer: In a food processor, mix ½ cup oats, ¼ cup almond flour, 1 teaspoon cinnamon with 2 tablespoon coconut oil until crumbly. Press into the bottom of prepared baking pan.
Toss apple slices with 2 tablespoon maple syrup and spread over bottom layer.
Make the topping layer: In a food processor, mix ½ cup oats, ⅛ cup almond flour, ¼ cup dates, 1 teaspoon cinnamon and 2 tablespoon coconut oil until crumbly. Sprinkle over apples.
Dot the remaining 2 tablespoon coconut oil over topping layer.
Bake for 30 minutes, until topping is golden brown.
Allow to cool, then serve. Optional to top with vegan caramel sauce.

Video

Nutrition

The post Healthy Apple Crisp Recipe (gluten free, vegan) appeared first on At the Immigrant's Table.

My Grandmother's Gluten-Free Carrot Kugel Recipe

kseniaprints — Wed, 11 Sep 2024 15:25:57 +0000

This gluten-free carrot kugel dish is my grandmother's carrot kugel recipe, made with cinnamon, egg, nutmeg and gluten-free flour, perfect for passover or Rosh Hashana. Now, everyone can share in this classic Jewish side dish!

As a Jewish mom of two young children in an interfaith household, I'm always on the lookout for delicious dishes that everyone in my family can enjoy during Rosh Hashana.

This year, I've discovered a perfect solution: gluten-free carrot kugel. This sweet and savory dish combines thetraditional flavors of kugel with the health benefits of carrots, all while being suitable for those with gluten sensitivities. For more kugel recipes, I suggest my Jerusalem Kugel Recipe or sweet Noodle Kugel with raisins.

Carrot kugel is one of those strange but unforgettable Jewish recipes that can be served as a side or even a dessert. You either love it or hate it, and my grandmother happens to be in the former camp. Until this recipe, I happened to be in the latter.

My grandmother's carrot kugel recipe is legendary, and I love that it's packed with nutrients from the carrots, making it a healthier option for my kids. On Rosh Hashana, I offer it as a side dish, but on regular days I even manage to sneak it in as a carrot cake for dessert! On Passover, alongside my chocolate toffee matzo crack (also check out my gluten free matzo), we make the same carrot kugel recipe with potato starch, and no one is the wiser.

What Is Carrot Kugel?

Carrot kugel is a traditional Jewish dish that combines sweet and savory flavors. I find it to be a delicious side dish or dessert, depending on how it's prepared.

Kugel is often baked in a casserole dish, but I even make mine sometimes in a muffin tin, resulting in a dish with a soft, pudding-like texture. The top becomes slightly caramelized during baking, adding a nice contrast. Topped with creme fraiche for a side or even vanilla ice cream for dessert, it's the perfect marriage of sweet and savory.

I serve carrot kugel both warm or cold. Usually, for the Rosh Hashana or Passover main meals, I serve it as a hot side. If serving for dessert, I like to serve it straight from the fridge. It's a classic Jewish dish that appears at many Jewish holiday meals, but it's enjoyable year-round.

When To Serve Carrot Kugel?

Carrot kugel is a traditionally served for Jewish holidays, particularly during Rosh Hashana and Passover, when gluten-free options are in demand.

During colder months, my kids and I enjoy carrot kugel as a comforting but healthy dessert. Its natural sweetness from carrots and honey satisfies my sweet tooth without being overly indulgent. It's also excellent with a little cup of tea for breakfast.

Ingredient Highlights: Carrots

For this recipe, you'll want fresh, firm carrots with a bright orange color. Medium-sized carrots tend to be sweeter and more flavorful than the giant ones, which can be woody inside. Peel them before grating to remove any bitterness from the skin.

These are typically cooked until tender and then pureed to create a smooth base, but I personally don't love the resulting mushy texture. In my gluten-free carrot kugel recipe, I grate the carrots before baking so that they can retain some shape and bite, either manually or in the food processor.

Carrots are one of those vegetables you can find year-round, but they really shine in late summer through fall. That's when they've had time to mature in the ground and develop a deep, earthy sweetness. I especially love baking this during the High Holidays in early fall, when carrots are at their peak and symbolic foods like sweet vegetables play a central role on the table. It's also the best time to make my Grandma's Russian Jewish carrot tzimmes, these deeply flavorful roasted carrots with hazelnuts, or even a creamy roasted carrot dip for an appetizer. And if you're craving something soft and soufflé-like, my gluten-free carrot soufflé will do the trick whilst being gluten-free.

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Directions to Make Gluten-free Carrot Kugel Side Dish

Prep

Preheat your oven to 180°C (350°F). Take a 9x13-inch baking dish and grease it thoroughly. This will prevent the kugel from sticking and make it easier to serve later.

Mix the Wet Ingredients

In a large bowl, combine the grated carrots, eggs, melted butter, and brown sugar. Mix these ingredients well to ensure they're evenly distributed. The carrots should be coated with the egg and butter mixture, and the sugar should be fully incorporated.

Prepare the Dry Ingredients

In a separate bowl, mix together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt. Stir these dry ingredients to ensure they're well combined. This step helps distribute the spices and leavening agent evenly throughout the flour.

Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the carrot mixture. Do this gently to avoid overmixing, which can make the kugel tough. Once the dry ingredients are almost fully incorporated, add the vanilla extract and orange zest. Stir until everything is just combined.

Bake the Gluten-Free Kugel

Pour the batter into your prepared baking dish. Use a spatula to smooth the top, ensuring an even thickness throughout. Place the dish in the preheated oven and bake for 45-50 minutes. The kugel is done when it's golden brown on top and set in the center. You can test this by inserting a toothpick into the center - it should come out clean.

Cool and Serve

Once baked, remove the kugel from the oven and let it cool in the dish for about 10 minutes. This cooling period allows the kugel to set further and makes it easier to cut and serve.

Optional Finishing Touches

If desired, you can dust the top of the kugel with powdered sugar just before serving. Alternatively, serve it with a dollop of crème fraîche on the side. These additions can add a touch of extra sweetness or creaminess to complement the kugel's flavors.

Storage

To store gluten-free carrot kugel, refrigerate leftovers in an airtight container for up to 4 days or freeze for 2-3 months. For freezing, it's best to portion the kugel first. When ready to eat, thaw overnight in the refrigerator and reheat in a 350°F oven for 10-15 minutes.

Top Tip

To lighten up the kugel, use a combination of almond flour and a gluten-free all-purpose blend in a 40/60 ratio. The almond flour adds moisture and a nutty flavor, while the all-purpose blend provides structure.
For Passover kugel, you can use almond meal and potato starch, or just potato starch.

Accompanying Dishes And Serving Suggestions

For a traditional Jewish meal, this kugel recipe pairs excellently with classics like brisket, roast chicken, potato latkes, and matzo ball soup. These hearty dishes balance well with the sweet and savory notes of the kugel.

It can also be a star in a brunch spread, served with fresh fruit salad, smoked salmon, and gluten-free bagels with cream cheese. If you're looking for other kugel recipes, try my traditional savory mushroom noodle kugel, or my Jerusalem kugel, which is a sweet and peppery version of this old-school Jewish dish.

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.

Gluten-Free Carrot Kugel

This gluten-free carrot kugel dish is my grandmother's carrot kugel recipe, made with cinnamon, egg, nutmeg and gluten-free flour.

Course Dessert, Side Dish

Cuisine Jewish

Keyword gluten free carrot kugel

Prep Time 10

Cook Time 50

Cooling time 10

Total Time 1 10

Servings servings

Calories 370kcal

Author Ksenia Prints

Equipment

Ingredients

2 ½ lbs carrots peeled and grated OR shredded, from a bag
6 large eggs
1 cup 2 sticks unsalted butter, melted
¾ cup brown sugar
¾ cup gluten-free flour or potato starch, or a mix of ½ cup gluten-free flour and ⅓ cup almond flour
2 teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoons ground nutmeg
¼ teaspoons salt
Zest of 1 orange

Instructions

Preheat oven to 350°F. Grease a 9x13-inch baking dish.
Combine grated carrots, eggs, melted butter, and brown sugar in a large bowl.
In a separate bowl, mix flour, baking powder, cinnamon, nutmeg, and salt.
Fold dry ingredients into carrot mixture. Add vanilla and orange zest.
Pour batter into prepared dish, smoothing the top.
Bake for 45-50 minutes until golden and set in the center.
Cool for 10 minutes before serving.
Optional: Dust with powdered sugar or serve with crème fraîche.

Video

Nutrition

The post My Grandmother's Gluten-Free Carrot Kugel Recipe appeared first on At the Immigrant's Table.

Gluten Free Pumpkin Spice Cake

kseniaprints — Wed, 06 Nov 2024 13:00:00 +0000

This gluten-free pumpkin spice cake is the perfect break from pumpkin pie. Moist, tender, and topped with cranberries and glaze, this is an easy treat to whip up for a cozy fall afternoon tea.

Friends, you know I love me some good old pumpkin pie (and pecan pie, and pumpkin pecan pie with a twist of brown sugar, too). But sometimes, you just need a break from all that pie. That's where this gluten free cake comes in - it's a simple, easy, and moist treat that captures the spirit of fall.

I came up with this recipe during my third autumn in Canada. The excitement of pumpkin pie had faded a bit, but I still loved the flavors of the season. On a cool Saturday afternoon, I wanted something sweet and comforting, but not complicated.

Looking through my pantry, I caught the scent of pumpkin pie spice, and an idea formed. Why not use those flavors in a cake? Something quick to make, without the work of a pie crust, but still full of pumpkin goodness.

The result is this easy gluten-free pumpkin cake - now my go-to when I want to change things up. This cake is easy to make, and great for surprise visitors or when you want your home to smell like autumn without spending too long in the kitchen. Honestly, it's probably the softest gluten-free cake I've ever made. And best part is, my kiddos loved this cake upon first bite!

This cake fits in anywhere - at a casual brunch or a holiday dinner. Its soft, amazing gluten free texture and well-balanced spices make it popular, and being gluten-free means everyone can enjoy it.

If you're ready to try something different in your fall baking, give this gluten free pumpkin cake recipe a shot. It might become a new autumn tradition for you, just as it has for me. Let's get started and see how easy it is to make this comforting cake in your own kitchen.

Ingredient Highlights

Gluten-free flour - A good gluten-free flour blend is the base of our cake, ensuring everyone can enjoy a slice. All-purpose flour works for those without gluten sensitivities. If your GF flour doesn't have xanthan gum, add 1 teaspoon. For a recipe that uses almond flour to remain naturally gluten free, check out my gluten free chocolate chip banana bread.
Pumpkin pie spice - A blend of cinnamon, ginger, nutmeg, and allspice that captures autumn's essence.

See the recipe card for exact quantities to make this recipe perfectly.

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Equipment

A 9x13 inch baking pan is ideal for this recipe. It allows the cake to bake evenly and makes for easy serving.

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Step-By-Step Instructions

Preparation

Preheat your oven to 350°F (175°C) and grease your 9x13 inch baking pan. In a medium bowl, whisk together the gluten-free flour, pumpkin pie spice, baking soda, and salt to make this cake gluten-free. This creates the dry mix that will form the base of your cake batter.

How to make this gluten-free pumpkin cake recipe

In a large bowl, melt the butter and mix it with the sugar until smooth. Add the egg, vanilla, and pumpkin puree, stirring until well combined. This wet mixture should have a beautiful orange hue.

Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; we want to keep the batter light and airy.

Pour into pan

Pour the batter into your prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The kitchen will fill with the most inviting aroma as it bakes.

Once done, remove it from the oven and let it rest until the cake is completely cool in the pan.

Make glaze

For the glaze, mix powdered sugar, milk, vanilla extract, and a pinch of pumpkin pie spice in a small bowl. Adjust the consistency by adding more milk if needed. Transfer to a small plastic bag, snip off a corner, and drizzle over the cooled cake in a zigzag pattern to make this recipe even more appealing.

Serve gluten-free pumpkin cake

This cake is delicious on its own, but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream. It's perfect for dessert, but I won't tell if you sneak a piece for breakfast!

Storage And Freezer Instructions

This delicious pumpkin cake stays moist for up to 5 days when stored in an airtight container at room temperature. For longer storage, you can keep this cake covered in the refrigerator for up to a week.

To freeze this pumpkin cake, cut the cake into individual portions, wrap individual pieces of cake in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Top Tips

Don't overmix the batter - this can lead to a tough cake.
Let the cake cool completely before adding the glaze for the best texture and appearance.
For extra flavor, try adding chopped nuts or chocolate chips to the batter or on top.

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.

Gluten-free Pumpkin Spice Cake

This is my favorite gluten free pumpkin recipe! If you love pumpkin, you're going to fall head over heels for this amazing gluten-free pumpkin spice cake, the perfect break from pumpkin pie. Moist, tender, and topped with cranberries and glaze, this is an easy treat to whip up for a cozy fall afternoon tea.

Course Dessert

Cuisine American

Keyword gluten free pumpkin spice cake

Prep Time 10

Cook Time 30

Cooling time 15

Total Time 55

Servings servings

Calories 601kcal

Author Ksenia Prints

Equipment

9 x 13 baking pan

Ingredients

2 cups gluten-free flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 cup butter melted
1 ¼ cups sugar
1 egg
2 teaspoons vanilla
1 cup fresh pumpkin puree canned pumpkin puree is also fine

For drizzle glaze:

1 cup powdered sugar
1-2 tablespoons milk
¼ teaspoon vanilla extract
⅛ teaspoon pumpkin pie spice
½ cup fresh cranberries optional, for garnish

Instructions

Preheat oven to 350°F. Grease 9x13 inch pan.
Mix flour, pumpkin pie spice, baking soda, and salt.
In another bowl, mix butter, sugar, egg, vanilla, and pumpkin puree.
Combine wet and dry ingredients.
Spread in pan and bake for 25-30 minutes.
Cool completely in pan.
For drizzle glaze:
Mix powdered sugar, 1 tablespoon milk, vanilla, and pumpkin pie spice.
Add more milk gradually until the glaze is thick but pourable.
Transfer glaze to a small plastic bag and snip corner, or drizzle the glaze in a zigzag pattern over cooled bars with a spoon.
Top with sliced cranberries, if desired.
Let glaze set for about 15 minutes before cutting into bars, or leaving as is for a more traditional cake.
Serve and enjoy.

Notes

Notes: You can top this cake with cream cheese frosting as the cake cools.

Nutrition

The post Gluten Free Pumpkin Spice Cake appeared first on At the Immigrant's Table.

Apple Oatmeal Bars

kseniaprints — Thu, 23 Oct 2025 13:40:00 +0000

Soft apple oatmeal bars layered with apples, oats, and cinnamon. It's simple, super easy, and perfect for those in-between hours of the day.

Jump to:

Halloween Candy Rice Krispies

kseniaprints — Tue, 21 Oct 2025 13:40:00 +0000

Get ready for Halloween with homemade rice krispies loaded with candy! A fun treat for the season and perfect for kids and adults alike.

Jump to:

Moist Sweet Potato Cornbread

kseniaprints — Wed, 17 Jun 2026 13:40:00 +0000

When I have an extra sweet potato and a house full of people asking what's there to eat, this sweet potato cornbread is usually my answer. If you have one sweet potato and a bag of cornmeal, you're already halfway there. Cinnamon-scented, softly sweet, and impossible to leave alone.

Jump to:

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.

Moroccan Couscous Salad Recipe with Israeli Couscous (Pearl Couscous Salad Recipe)

kseniaprints — Thu, 02 Mar 2023 20:10:51 +0000

This pearl couscous salad recipe uses Israeli couscous with feta, pumpkin, peppers, tomatoes, fresh herbs and all the fixings of a traditional Moroccan couscous, in a tahini lemon dressing tinged with turmeric. An incredible side dish or starter to your meal! This salad can be made with gluten free pearl couscous.

This Moroccan pearl couscous salad takes its cues from Moroccan couscous in flavor, looks and aroma! This vibrant salad is an vibrant, multilayered dish that's great to whip up for weekday lunches, outdoor picnics and potlucks, or as an easy meal prep recipe.

Packed with vegetables and protein, it's also an incredibly healthy meal that still manages to be delicious. You can pack it up for picnic, as it keeps well outside the fridge! (I like to pair it up with Apple Walnut Chicken Salad).

This couscous salad recipe is inspired by Moroccan Couscous salad dishes, but uses as its base tasty Israeli couscous, also known as pearl couscous.

This pearl couscous salad recipe is by far my favorite with my go-to ingredients and dressing, but you can easily transform it with the ingredients you have laying around your fridge and pantry. Try it as a pasta salad, for example, or as a Moroccan couscous salad with small-grain plain semolina couscous. You can also add Israeli couscous to this Israeli tuna salad.

How I discovered Israeli couscous

As you may imagine, I discovered Israeli couscous as a new immigrant child in Israel. Due to its affordability, Israeli couscous was often served to kids in Israel in place of rice or "fancier" pasta, which often needed to be imported. Ptitim were local, made in Israel, and therefore much cheaper to purchase. But of course, my parents never made them.

Standing in line among dozens of hungry and tired kids in my after-school program, I took a chance on the unfamiliar dish that most closely reminded me of buckwheat kasha.

Hoping for the familiar flavor of home amidst unfamiliar and alien surroundings, I brought a hesitant spoon of pearl couscous to my mouth. Looking at the kids I had yet to call friends guzzling this dish like it was candy, I dare to close my eyes and take a hesitant bite.

The rich, nutty flavor of cooked Israeli couscous enveloped my mouth, and the soft texture filled me with joy. From that moment I knew: I would grow to love pearl couscous in no time.

What's the difference between couscous and pearl couscous?

Couscous is a vital part of North African and Middle Eastern cooking, dating back to the 13th and 14th centuries. It's actually so important that the countries of Morocco, Mauritania, Algeria, and Tunisia submitted a bid to UNESCO for couscous to gain a cultural heritage status.

People often think that there are two main types of couscous: Moroccan couscous and Israeli couscous. Moroccan couscous is the smallest couscous variety with very small granules, while Israeli couscous or pearl couscous is slightly larger with pea-sized granules. But anyone who thinks pearl couscous is real couscous is wrong!

So what is Israeli couscous?

Israeli couscous is actually a type of pasta! In Israel, we call this small round pasta "ptitim". Israeli couscous, also known as pearl couscous due to its pearl-like shape, is a type of pasta made from durum wheat. It has a chewy texture and a nutty flavor that is unique to this variety of couscous. It is comprised of small balls of pasta that are slightly larger than traditional couscous grains.

How to cook with Israeli couscous?

Israeli couscous can be served in many different ways, such as in salads or side dishes, or even used in soups and stews. It pairs well with vegetables, herbs, and spices for a delicious meal.

Israeli couscous can also be added to other types of pasta dishes for an interesting twist on the classic dish. Ptitim is an easy way to add flavor to any meal without spending too much time preparing it.

How to prepare Israeli couscous?

Because pearl couscous is pasta, it is cooked in much the same way as any pasta.

To get started, bring a pot of salted water to a boil, then add the Israeli couscous and reduce the heat to low. Cook for about 8-10 minutes, stirring occasionally to ensure even cooking. Once the couscous is tender, light and fluffy, drain the grains in a colander and rinse with cold water before transferring them back to the pot.

For a more flavorful dish, add cooked pearl couscous to a heavy-bottomed pan with a pat of butter or a dab of olive oil. Stir it over low heat until lightly browned. Then you can season with salt and pepper to taste, or add fresh herbs like parsley or cilantro for extra flavor.

Finally, you can use it in this salad, or serve hot alongside your favorite entrée for a delicious meal!

Equipment

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 Pearl Couscous Salad Recipe with Israeli Couscous

Course Appetizer, Salad, Side Dish

Cuisine Israeli cuisine, Moroccan

Keyword bell peppers, butternut squash, chickpeas, feta, gluten free option, israeli couscous, parsley, pearl couscous, pumpkin, tahini, turmeric

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 329kcal

Author Ksenia Prints

Equipment

Ingredients

1 butternut squash peeled and diced into cubes
2 carrots peeled and cut into rings
1 tablespoon olive oil
Salt & pepper to taste
1 liter water
1 teaspoon salt
1 teaspoon oil
1 200 g package of pearl couscous
½ red bell pepper
½ orange bell pepper
½ can chickpeas drained and rinsed
1 purple onion diced
2 small tomatoes diced
½ cup parsley
½ cup feta

For tahini turmeric dressing:

¼ cup tahini
1 teaspoon apple cider vinegar
¼ teaspoon sea salt
1 teaspoon maple syrup
2 tablespoon lemon juice
dash of black pepper
2 -3 tablespoon water
¼ teaspoon turmeric

Instructions

Bring to a boil. Add pearl couscous and cook on a boil for 8-10 minutes for regular pearl couscous, or 15-17 minutes for gluten free pearl couscous. Drain and rinse under cold water.
Peel butternut squash (or pumpkin) and carrots. Dice squash into cubes, and carrots into rings. Transfer to a baking sheet lined with parchment paper or reusable silicone. Roast at 400F for 30-35 minutes, until it can be pierced with a fork and is golden brown.
In a blender, combine all the dressing ingredients. Blend until fully emulsified. Transfer to a jar.
Combine pearl couscous, vegetables, roasted squash and feta in a large bowl. For a better presentation, arrange the couscous at the bottom of the bowl and top with vegetables in clumps.
Drizzle with dressing, sprinkle with fresh parsley and serve.
This Israeli couscous salad with chickpeas will keep in an airtight container in the refrigerator for up to a week. The turmeric tahini dressing will keep in a jar for 1 week.

Video

Nutrition

How to Make Pearl Couscous Salad

Cook pearl couscous

Bring to a boil. Add pearl couscous and cook on a boil for 8-10 minutes for regular pearl couscous, or 15-17 minutes for gluten free pearl couscous. Drain and rinse Israeli couscous under cold water. Transfer to a bowl to cool.

Roast butternut squash and carrots

Peel butternut squash (or pumpkin) and carrots. Dice squash into cubes, and carrots into rings. Transfer to a baking sheet lined with parchment paper or reusable silicone. Roast at 400F for 30-35 minutes, until it can be pierced with a fork and is golden brown.

Make turmeric tahini lemon dressing

In a blender, whisk together all the dressing ingredients. Blend until fully emulsified and herbs and lemon are fully processed. Transfer to a jar.

Assemble salad

Add the drained couscous, vegetables, roasted squash and feta to a large bowl. For a better presentation, arrange the couscous at the bottom of the bowl and top with the rest of the ingredients in clumps.

Drizzle with lemon salad dressing, sprinkle with fresh parsley and serve.

To make this salad non-vegetarian, I love topping it with cajun chicken breast bites. All the flavors work so well together, and the interplay of spicy and sweet is truly magical!

Storage

This Israeli couscous salad with chickpeas will store wonderfully in the refrigerator for up to a week, and this salad is delicious the day after it is made! However, be sure to keep the salad in an airtight container.

If you plan on having leftovers or using this recipe as meal prep, then try and store the salad and dressing separately. You can mix the ingredients together when you're ready to eat and this will prevent the salad from becoming soggy.

The turmeric tahini dressing will keep in a jar for 1 week.

Top Tips

Rinse the cooked pearl couscous. Even after it's been drained, warm pearl couscous can continue to cook and actually end up overcooked and mushy. After you've drained the pearl couscous, run it under cold water and drain again. This will halt any extra cooking and prevent the pearls from sticking together to ensure you have the perfect couscous consistency.
Make extra dressing. This yellow salad dressing is what makes this fabulous salad! It is absolutely delicious with roasted veggies, like carrots or cauliflower. Be sure to use all the dressing within a week as its color and flavor will change as it sits.

The post Moroccan Couscous Salad Recipe with Israeli Couscous (Pearl Couscous Salad Recipe) appeared first on At the Immigrant's Table.