Celery, kohlrabi, date salad with toasted almond and sesame

Summer salads often get all the hype, but I’m here for winter vegetables. I’m even a proud celery enthusiast. This salad is crunchy, lemony, sweet , and nutty. It keeps well in the fridge, just make sure to add the nuts right before serving so they keep their satisfying crunch.

Celery and Kohlrabi Salad with Dates and Toasted Nuts
Serves 4-6

Ingredients:
6-7 stalks celery, plus any leaves if attached
1 large kohlrabi or 2 small
5-6 large Medjool dates, pitted
Juice of 1 lemon, or to taste
2 Tbsps extra virgin olive oil 
¾ tsp kosher salt
Black pepper, to taste
½ cup toasted almonds, chopped
2 Tbsps toasted sesame seeds 

Directions:

1. Thinly slice celery stalks on the bias. 

2. Peel the kohlrabi, then julienne it by slicing it into thin rounds, and then slicing the rounds into thin strips.

3. Chop the dates.

4. Combine the sliced celery, kohlrabi, and chopped dates in a bowl.

5. Add lemon juice, olive oill, salt, and pepper to the salad. Toss until well combined. If making ahead, place in an airtight container in the fridge. Salad keeps for 2-3 days.

6. Right before serving top the salad with chopped almonds and toasted sesame seeds.

Suggested dditions and substitutions:
- Add feta cheese crumbles
- Swap kohlrabi for 3 additional stalks celery, or for 1 head of fennel, or for 1 apple
- Swap almonds for toasted hazelnuts or walnuts
- Swap toasted sesame seeds for 1 Tbsp nigella seeds

Vegetarian Stuffed Cabbage

From Italy to Poland, from Ukraine to China, stuffed cabbage is a classic comfort food in many parts of the world. While it takes some time to make, the effort put into the dish is rewarded in its results: the cabbage turns tender and sweet, and the savory filling is enhanced by the tanginess of the tomato sauce it slowly simmers in.

While stuffed cabbage is typically made with ground meat, this Ukrainian-style stuffed cabbage is vegetarian and is made with eggplant. The recipe for the filling is versatile, it is gluten and dairy-free, and it can be made vegan by omitting the egg. If you’re not a fan of eggplant, you can replace the eggplant with zucchini or your favorite vegan ground meat substitute. If you prefer meat, you can substitute the eggplant in this recipe for an equal amount of ground beef or chicken. I find the eggplant offers its own “meatiness” to the dish; and when it is peeled and cut into small cubes it becomes tender and soft, and easily absorbs the flavors of the caramelized onion, garlic, and spices that help create the unmistakable flavors of Eastern European-style stuffed cabbage. The sauce is slightly sweet and sour and demands to be eaten with a slice of good crusty bread to mop up any last drops. If you’re like my Ukrainian Jewish family, you might also want to serve this stuffed cabbage alongside creamy mashed potatoes. Top the stuffed cabbage rolls with parsley, dill, and a dollop of sour cream and you’ll have a hearty, comforting, meal.

Vegetarian Stuffed Cabbage

Serves 4-6, makes 12-13 stuffed cabbage

Prep time: 1 hour / Cooking time: 50-60 minutes

Ingredients:

For the stuffed cabbage-

• 1 large Savoy or green cabbage

• ⅔ cups Basmati rice, rinsed

• 3 Tbsps oil

• 1 large onion, diced fine

• 2-3 cloves garlic, minced fine

• 1½ lbs pounds (2 medium) eggplant, peeled and cubed small

• 1 small carrot, diced fine

• 1½ tsps garlic powder

• ½ tsp Paprika

• ½ tsp umami season blend/dried mushroom seasoning blend (optional)

• Salt and pepper, to taste

• 1 large egg, optional

For the sauce-

• 28 oz tomato purée, plus an equal amount of water

• ½ a large onion, chopped fine

• 3-4 cloves garlic, minced fine

• 1 small apple, peeled and diced fine

• 2 Tbsps tomato paste

• 2-3 Tbsps maple syrup, or 2 tsps sugar, or to taste

• 1 bay leaf

• Salt and pepper, to taste

Directions:

For the cabbage- Bring a large pot of water to a boil. Salt the water generously, and then add the cabbage to the water. Boil the cabbage for 4-5 minutes. Then remove the cabbage from the pot and allow it to cool, reserve the water to boil the rice.

 Once cool to the touch, remove the leaves, and place them on a clean kitchen towel to remove any excess liquid. The center of the cabbage/smaller leaves will not be as pliable and can be reserved for other uses.

For the filling- Bring the pot of water back to a boil, and add the rice. Boil the rice for 8-10 minutes, or until partially cooked. Drain and reserve.

To a large skillet over medium heat, add the oil and chopped onion. Allow the onion to get golden brown and slightly caramelized, stirring occasionally for about 15-20 minutes. This step takes some time but adds a lot of flavor; prep the other vegetables while the onion caramelizes. Add the garlic to the onion, and sauté for 1-2 minutes. Add the cubed eggplant and diced carrot to the onion mixture; add more oil if needed. Generously season with salt and pepper, and sauté the eggplant mixture until the eggplant is softened, about 10-15 minutes. Taste, and adjust the seasoning.

Turn off the heat. Add the par-boiled rice, garlic powder, paprika, and if using, add the umami/dried mushroom seasoning blend. Allow the eggplant filling to cool. Add the egg if using, and mix until it is well combined.

For the sauce- In a large pot or Dutch oven, sauté the onions and garlic until softened and aromatic, about 5 minutes. Add the apple, and sauté for another 2-3 minutes or until slightly softened. Add tomato paste and stir and cook for 1 minute. Add the tomato sauce, and add an equal amount of water. Then add bay leaf, salt, pepper, and maple syrup or sugar. Your sauce should start out very thin, but it will thicken as it cooks. Bring the sauce to a boil, and simmer on low for at least 30 minutes. Taste the sauce before adding the stuffed cabbage, and adjust for salt or sweetness. Dilute with more water if needed. 

To assemble - Separate the cabbage leaves, and cut out the thickest part of the center vein/core.

Fill each cabbage leaf with approximately ¼-cup of filling near the base of the leaf. Fold the base of the leaf over the filling, fold the sides of the leaf towards the center, and then roll until the cabbage is formed into a burrito-like package. Place seam-side down into the pot; cabbage rolls can be stacked on top of each other as long as they are all submerged in the sauce.

 Cover the pot, and let the cabbage simmer for 50-60 minutes on low heat, or until tender and the rice is completely cooked through. Add more water if the sauce appears too thick at any point, or when reheating. The sauce should be easily spoonable over the cabbage.

Served topped with fresh herbs and/or sour cream.

Vegan Carrot Lox

Carrots make a surprisingly delicious plant-based substitute for traditional lox. By cooking carrots and marinating them in a few simple and flavorful ingredients, they become smoky, salty, and bright with acidity. The combination of liquid smoke and toasted seaweed gives the carrots a transformative smoky seafood flavor. Liquid smoke can be found in most grocery stores and is made from actual wood smoke that is condensed into liquid form (and a little goes a long way). You can substitute liquid smoke with good-quality smoked paprika if desired, or omit the liquid smoke entirely for vegan lox that is less smoky. Carrot lox adds a pop of color to any brunch spread, and they pair perfectly with schmear, cucumber, fresh dill, and all the traditional bagel fixings.

Vegan Carrot Lox

Serves 6-8

Ingredients:

• 3 large carrots, about 1 lb. 

• Salt, as needed

• ¼ cup water

• ¼ cup soy sauce or tamari

• 2 Tbsps rice vinegar or white vinegar

• Juice of ½ a lemon 

• 1 Tbsp maple syrup or agave

• 1 tsp dried dill

• ¾ tsp liquid smoke (or 1 tsp smoked paprika)

• 1 sheet toasted Nori, or 3-4 pieces of seaweed snacks

Directions:

Bring a pot of water to a boil. Season the water generously with salt. Boil the carrots for 10-15 minutes, or until just tender when pierced with a small knife.

Peel the carrots by rubbing off their peels. Using a mandoline, vegetable peeler, or sharp knife, slice the carrots lengthwise into long strips. 

In a large bowl, combine the water, soy sauce, rice vinegar, lemon juice, maple syrup, dried dill, and liquid smoke. Whisk together, then add the nori. Add the carrot strips to the bowl and toss everything together. Transfer to the refrigerator and marinate for at least 6 hours or overnight; the carrot lox will last up to 1 week in an airtight container in the fridge.

Vegan Apricot Hamantaschen with Chocolate Drizzle

Vegan Hamantaschen

Ingredients:

• ¾ cup (6 oz) plant-based butter, at room temperature (e.g. Miyoko’s brand)

• ⅔ cup granulated sugar

• ¼ cup apple sauce

• 1 teaspoon vanilla extract

• 1 Tablespoon cornstarch

• 2 cups (250 g) all purpose flour 

• 1 teaspoon baking powder

• Pinch of salt 

• Apricot jam, as needed (or your favorite jam)

For the chocolate drizzle:

• 1 cup chopped vegan dark chocolate or chocolate chips

• 1 teaspoon coconut oil or sunflower oil

Directions:

In a large bowl using a handheld mixer, or in a stand mixer fitted with a paddle attachment, beat the vegan and sugar together until fluffy. Add the apple sauce, cornstarch, and vanilla extract and mix until just combined; the apple sauce and cornstarch will act as the binder for the dough. 

In a small bowl, whisk together the flour, baking powder, and a pinch of salt. Add the flour mixture to the vegan butter mixture. Mix until just combined.

Transfer the dough onto a clean surface, and form into a disc. Wrap and chill in the refrigerator for at least 2 hours, and up to 24 hours.

Once the dough has chilled, lightly flour your surface. Roll the dough until it is about ¼”-thick. Cut 3”- 4” circles out of the dough, using a cookie cutter or a water/wine glass. Fill each round of dough with 1-2 teaspoons of jam; be careful not to overfill your cookies. Pinch the edges upward and tightly together to form a triangle. Place the cookies on a parchment or Silpat-lined baking sheet, about 2” apart. Freeze or refrigerate the hamantaschen for 15 minutes before baking (don’t skip this step as it will help your cookies keep their shape). 

Preheat the oven to 350°F. Bake for 20-25 minutes, or until golden brown at the edges. Cool on a rack. Once fully cool you can eat them as is, or drizzle them with melted chocolate. Hamantaschen can be stored in an airtight container for up to 5 days. 

For the chocolate drizzle:

In a bowl, combine your chocolate and coconut oil. Melt the chocolate in a microwave, or in a heat-proof bowl placed over a pot of simmering water (a double boiler). Once the chocolate is just melted, mix until smooth. Drizzle each cookie with the chocolate using a spoon or fork. Let the chocolate harden and set, about 1 hour.  

All Things Green Avocado Toast

Like many, I crave green fresh things at the start of the year. Even in LA it's dreary and cold, and fresh vegetables and leafy greens are very welcome after all of the rich food eaten over the holidays.

There are some food trends that are classics. I don't think I'll ever get tired of avocado toast. We're lucky to have so many good avocados in California year round. While I'm often homesick for the Pacific Northwest, avocados and other incredible produce are the things I love most about living here. Simple avocado on toast is perfect, but this is a gussied up version that takes little extra effort. Sometimes I like to start the day with a little extra time put into breakfast.

You don't really need a recipe, but here's one just in case. The idea is to add some fresh herbs, some protein in the form of pistachios, some spice with a little bit of thinly sliced jalapeno (optional), and a not of acid with lime zest and juice to this classic toast. There are endless variations and possibilities but I love the combo of creamy avocado paired with herbs, citrus, and nuts. Happy new year!

All Things Green Avocado Toast

Serves 1-2

• 2 large slices seeded multigrain or sprouted grain bread
• 1 avocado, sliced thin
• ¼ jalapeno, very thinly sliced
• 4 large basil leaves
• 4 chives
• 1 tablespoon fresh parsley leaves
• 1 tablespoon fresh cilantro leaves
• 2 tablespoons shelled roasted unsalted pistachio nuts, chopped
• 1 teaspoon lime zest, or to taste
• fresh lime juice, to taste
• extra virgin olive oil, drizzle to taste
• salt and freshly ground pepper to taste

Start by toasting your bread slices. While the bread is toasting, prepare the other ingredients. Halve your avocado, and slice the avocado halves thin. Slice half a jalapeno pepper very thin. 

On a cutting board, pile the basil, chives, parsley and cilantro together. Roughly chop all of the herbs. Roughly chop the pistachios. 

Once your bread is toasted, top each slice with half of the avocado. Top the avocado with a few slices of jalapeno, if using. Top the jalapeno with your herb mixture. Top the herbs with chopped pistachios. Grate some fresh lime zest over each slice of toast. Squeeze lime juice over the toast.

Drizzle the olive oil over each slice. Finally, garnish the toast with salt and pepper, to taste.