Avocado Cucumber Rolls, Chopped Liver, Latkes, Pan Roasted Mushrooms, Passover Recipes of the Week!

Avocado Cucumber Roll

Serves 2-3

1 cucumber 1 avocado 2 tablespoons lemon juice 1 tablespoon parsley 1 tablespoon dill Capers Salt & pepper

Thinly slice cucumber with a vegetable peeler. Mash together avocado with lemon juice, parsley, dill, and salt and pepper.

Spread avocado mixture onto cucumber slices and roll into wraps. Top with capers and additional salt and pepper.

• 1 cucumber

• 1 avocado

• 2 tablespoons lemon juice

• 1 tablespoon parsley

• 1 tablespoon dill

• Capers

• Salt & pepper

INSTRUCTIONS

1. Thinly slice cucumber with a vegetable peeler.

2. Mash together avocado with lemon juice, parsley, dill, and salt and pepper.

3. Spread avocado mixture onto cucumber slices and roll into wraps.

4. Top with capers and additional salt and pepper.

Rachel Schultz

Rachel Schultz is an author, blogger, and dessert activist. This blog has been read internationally by millions, but mainly she is just an ordinary homemaker living in the Midwest with her husband, David, and their four children. They are (currently) renovating their 1970's colonial home and (always) cooking more food.

Chopped Liver

• 3 tablespoon extra virgin olive oil divided

• 2 medium white onion sliced thin

• Kosher salt

• 1 pound mushrooms sliced (button or crimini)

• 4 hard boiled eggs or 1 cup soft tofu for vegan version

• 1 cup walnuts plus more for garnish (toasted adds extra flavor!)

• Freshly cracked black pepper to taste

• Minced chives for garnish

INSTRUCTIONS

• In a large sauté pan or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add onion slices and 1 teaspoon salt.

• Sauté for about 10 minutes until onions are soft and starting to brown, stirring often, and then turn down the heat to medium low and sauté until onions are golden brown and caramelized, about 45 minutes. Stir often. You want the onions to stick a little so they color, but if onions start to burn, add a little water or more olive oil (or wine!) to deglaze. Add 1 more tablespoon olive oil and mushrooms and sauté for 10 more minutes until soft but not mushy. Let cool.

• Put onions mixture, eggs, and walnuts, in a food processor and pulse until ingredients are combined and uniform and it looks like chopped liver; add a little olive oil if it's not coming together. Season with salt and pepper to taste.

• Chill for one hour or until ready to serve and garnish with walnuts and chives. Serve with matzah crackers and veggies.

Girl in The Kitchen

Having worked in many incredible restaurant kitchens as a chef, I know what it takes to make wholesome and delicious food with simple ingredients and bright flavors! I believe that anyone can make great tasting food by knowing a few of the tips of the trade. I’m so excited to teach you how to prepare incredibly tasty and wholesome meals made with simple ingredients that are loaded with flavor in no time at all!

Rosemary Sweet Potato Stackers

Ingredients

• 2 tablespoons organic butter, melted

• 2 tablespoons coconut oil, melted

• 2 tablespoons grated parmesan cheese, plus extra for garnish

• 1 teaspoon fresh rosemary, chopped, plus extra for garnish

• Sea salt and pepper

• 5-6 large sweet potatoes or yams, thinly sliced

Instructions

1. Preheat oven to 375 degrees. Spray 12 muffin cups with nonstick cooking spray.

2. In a large bowl whisk together butter, coconut oil, parmesan, chopped rosemary, salt, and pepper.

3. Add sweet potatoes and toss to coat evenly.

4. Layer potatoes slices into muffin pan and fill to the top. They will shrink down once they are cooking.

5. Bake for about 45-50 minutes and edges and tops are golden brown and center in tender.

6. Let cool for about 5 minutes and carefully remove with a spoon. Place on serving tray and top with extra parmesan cheese and fresh chopped fresh rosemary. Serve immediately.

Kim Rosenberger

Thank you for stopping by my blog. Let me share with you a little about myself and why I am passionate not just about food, but about eating healthy.

One Pan Roasted Mushrooms with Lemon Butter Sauce

• 1 pound of cap mushrooms (cremini, portobellos or white button mushrooms all work)

• juice of half a lemon

• 2–3 tbsp butter

• salt (pepper and garlic powder to taste)

• parsley to garnish

INSTRUCTIONS

1. Just wash and de-stem your shroomies first. Use any kind you like. Reza’s always used classic white shroomies. So that’s what I used.

2. Preheat oven to 450-degrees.

3. Take a large sautee pan or baking pan with edges and place two tablespoons of butter on it. Place in the oven and allow the butter to melt, about 2 minutes.

4. Place the mushrooms cap side down in the pan. Drizzle with lemon juice from half a lemon and season with salt and pepper. You can also add some garlic powder if you like.

5. Place in into the oven for 10 minutes.

6. Then flip over the shroomies and continue cooking for another five minutes.

7. Then just scoop them up and place into the bowl with plenty of bread for dipping into the yummy sauce! If you made this in a nice looking sautee pan just go ahead and serve it in that.

Girl in The Kitchen

Having worked in many incredible restaurant kitchens as a chef, I know what it takes to make wholesome and delicious food with simple ingredients and bright flavors! I believe that anyone can make great tasting food by knowing a few of the tips of the trade. I’m so excited to teach you how to prepare incredibly tasty and wholesome meals made with simple ingredients that are loaded with flavor in no time at all!

Recipe of the Week is brought to by the Sustainable Action Network (SAN)

"Corporations Are People, My Friend."

Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

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GOVERNMENT & POLITICS, ELECTIONS, BILLS & LAWS

• Latest Polls Of The Georgia Senate Runoffs

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• Presidential Platform on Animal Issues with Joe Biden

• Presidential Platform on Animal Wellness and Protection

• New Jersey is the Humane State

Black Bean Tempeh Nachos With Cashew Cheese, Pizza Bites, Horchata are the Recipe's of the Week!

Zucchini Pizza Bites

Ingredients

• 2 medium zucchini

• 1/2 cup unsweetened pizza sauce

• 1 cup vegan mozzarella cheese shredded

• olives, sliced

• cilantro leaves

• edible flowers

• sweet peas

Preparation

1. Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.

2. Slice zucchini 1/4” thick and arrange on prepared baking sheet.

3. Place in the oven for 5 min while you preparing toppings.

4. Top zucchini slices with pizza sauce, cheese and your favorite pizza toppings.

5. Bake 5 min.

6. Arrange on the platter.

7. Experience pure joy!

Lena Ropp is a Founder of Pure Vegan Food, a health & wellness brand that advocates nourishment for the mind, body and soul by living life at the highest vibrations. Lena is a Plant-Based Chef, Recipe Developer, Food Stylist, Healthy Living Educator, Author and Social media influencer based in Encinitas, California. She nspires her 250K+ followers on @pureveganfood through the art of food since 2014. Lena creates daily delicious, high vibe plant-based meals & desserts by using the purest, wholesome ingredients and passionate about spreading awareness for the beauty of a plant-based lifestyle. Chef Lena was featured in The Huffington Post as one of the “17 Vegan Instagram Accounts You Should Definitely Be Following”.

Black Bean Tempeh Nachos With Cashew Cheese

Black Bean Tempeh Nachos With Cashew Cheese

Serves 4 - Cooking Time 10 Minutes

Ingredients Cashew Cheese

• 3/4 cup raw cashews, soaked from 1 hour to overnight and drained

• 1 tablespoon nutritional yeast

• 1 tablespoon tapioca starch or tapioca flour (they are the same thing)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 tablespoon lemon juice

• 1/2 cup water

Tempeh Nachos:

• 10 to 18 ounces tortilla chips

• 1 15-ounce can black beans, drained and rinsed

• 1/2 cup diced red onion

• 1 Roma tomato, diced small

• 8 ounces tempeh, diced very small

• 1 hot chili pepper, sliced thin crosswise

• 2 tablespoons raw shelled hempseed

• 1 avocado

• Juice from one lime

Preparation Cashew Cheese:

1. Add all the cheese ingredients to a blender and blend until smooth. Transfer this blended mixture into a small saucepan. Cook on medium heat and stir until the sauce thickens a bit. It will take about 5 to 10 minutes. Take off the heat to cool slightly.

To assemble the nachos:

1. Lay all the chips on a platter. Sprinkle black beans over the chips. Dot with cashew cheese. Sprinkle the red onion, tomato, tempeh, chili pepper, and hempseed all over the top.

2. Dice the avocado and dredge in lime juice. Sprinkle diced avocado over the nachos.

High Protein Vegan, Ginny McMeans, Nuts, grains, vegetables, fruits, and seeds all provide healthy fuel for the body, and in combination they make complete protein powerhouses that easily deliver this essential nutrient. Whether it is Multi- Layered Avocado Toast for breakfast, Acadian Black Beans and Rice for dinner, or No-Bake Chocolate Peanut Butter Cookies to satisfy a sweet tooth, blogger and recipe developer Ginny Kay McMeans has a protein-packed option for everyone. The High-Protein Vegan Cookbook highlights the ins- and- outs of vegan protein, including how to build muscle and lose weight, the best foods to eat to achieve a strong, healthy body, and recipes for DIY seitan. With more than 125 protein-rich, plant-based recipes, McMeans proves that vegans don’t have to skimp on this important nutrient. Reproduced by permission of the Countryman Press. All rights reserved.

Horchata

Serves 8 - Cooking Time 20 Minutes Ingredients

• 1 1/2 cups long-grain white rice, uncooked

• 2 whole cinnamon sticks

• 6 cups water, divided

• 3 cups unsweetened almond milk

• 3-4 tablespoons cane sugar

• 1 1/2 teaspoons vanilla extract

• 1/2 teaspoon ground cinnamon

Preparation

1. First, wash and drain your rice. Add it to a large bowl with the cinnamon sticks and 4 cups of boiling water. Let the water cool to room temperature, then cover the bowl and transfer it to your fridge for at least 5-6 hours, but preferably overnight.

2. Add your almond milk and cane sugar to a small saucepan. Bring it to a low boil, then reduce heat and simmer for 20-30 minutes, or until the liquid is reduced by about half. Let it cool, then cover and store it in your fridge until you are ready to use it.

3. When the rice is ready, remove both cinnamon sticks. Add the rice and water to your blender and mix on medium until smooth, about 3-5 minutes. You may have to blend in 2 separate batches depending on the size of your blender. Note: you have a few options for blending the cinnamon. You can blend the whole cinnamon sticks with the rice and strain the pieces out, add in ½ tsp of powdered cinnamon, or leave both out. It all depends on your personal preference!

4. Once smooth, pour the rice mixture in batches through a very fine mesh strainer or cheesecloth into a large bowl. Squeeze or press down with a spoon to pass as much liquid through as you can.

5. Pour it through the strainer or cheesecloth at least once or twice more (to catch any extra grainy bits). Continue this process until all the rice water has been transferred to your bowl.

6. Mix in the rest of the water, reduced almond milk, and vanilla. Taste and adjust the sweetener if you want. If you prefer a thinner consistency, add in more water.

7. If you prefer it creamier, add in fresh almond milk.

8. Transfer to a large jar or pitcher for storage. Serve your horchata chilled on ice with a sprinkle of cinnamon on top. Enjoy!

Mitch and Justine Chapman, At Broke Bank Vegan, you'll find Mexican food made cheap, easy, and delicious. As residents of Mexico, we re-create authentic meals with a vegan twist. Our nursing backgrounds showed us the limitations of promoting health through diet within a hospital setting. Recognizing many diseases are food-related, we are motivated to develop nutritious plant-based recipes you'll want to make over-and-over again!

Recipe of the Week is brought to by the Sustainable Action Network (SAN)

"Corporations Are People, My Friend."

Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

CORPORATE RESPONSIBILITY

• Important Dates & Events

• Important Films, TV & Videos

• Privatization & Corporate Responsibility

• Wild Leaks & Environmental Crime

• Labeling & Transparency

• Private Prisons

• Cruelty Free

• Environment & Climate Issues

• Finance & Economy

• Gun Safety

• Death Penalty

• Kids & Learning

• Bills, Laws & Protections

ANIMAL RESCUES WELFARE, CRIMES & ABUSE

• Animal Crimes & Abuse

• Dog Fighting

• Hope For Paws

• Flying Fur Animal Rescue

• Official PETA TV

• Animal Testing & the Animal Testing Weekly Report

• Rescues & Rescue TV

• Bills, Laws & Protections

• The Ultimate Wildlife Rescue Guide

• Global Federation of Animal Sanctuaries

• Moving Giants

• Beluga Whale Sanctuary

• Umah Lumba Rehabilitation, Release and Retirement Center

PROTECT OUR WILDLIFE

• Stop Wildlife Crime

• Poaching

• Trophy Hunting

• Whales & A Whale of a Week!

• Dolphins & Dolphin Outlook

• Dolphin Captivity, Hunting Results

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GOVERNMENT & POLITICS, ELECTIONS, BILLS & LAWS

• Latest Polls Of The Georgia Senate Runoffs

• Let My People Vote

• Let America Vote

• Presidential Platform on Animal Issues with Joe Biden

• Presidential Platform on Animal Wellness and Protection

• New Jersey is the Humane State

Winter Citrus Salad,Sweet Potato and Onion Kreplach, Walnut Hamantaschen, Purim Recipes of the Week!

Citrus Avocado Salad With Poppy Seed Dressing

This healthy winter spinach salad recipe with citrus, avocado, pomegranate seeds and poppy seed dressing is nourishing, healthful and seasonal. Click here to gauge the serving sizes to read more about this recipe.

INGREDIENTS

• 5 oz baby spinach, washed and dried

• 5 oranges (I used a mix of cara cara and blood oranges)

• 1 avocado, sliced

• 1/4 cup pomegranate seeds

Dressing Ingredients

• 2 tbsp olive oil

• 1 1/2 tbsp honey or agave nectar (for vegan use agave)

• 1 tbsp apple cider vinegar

• 1 tbsp dijon mustard

• 2 tsp poppy seeds

• 1/4 tsp garlic powder

• 1/4 tsp salt

• 1/8 tsp onion powder

INSTRUCTIONS

• To make dressing, combine ingredients in a small bowl and whisk until well combined.
  

• Assemble the salad, spinach, oranges, sliced avocado and pomegranate seeds in a serving bowl or on individual plates. Drizzle with dressing and serve. If you prefer, you can also toss the spinach with the dressing just before serving, then top with remaining ingredients.

Tori Avey weaves delectable tales with delicious recipes to create the perfect balance of wit, wisdom, and wonderment. She brings our culinary history to life and inspires our modern day kitchens with her timeless recipes. Every morsel is delicious!

Sweet Potato and Onion Kreplach

Ingredients:

• 1 package of Gyoza wrappers 12 oz / 340 gr (you can find it in the fridge next to the tofu) make sure its vegan.

• 2 sweet potatoes or regular potatoes, cooked, peeled and purée/mashed

• 2 medium onions, chopped

• 1-2 tablespoon olive oil

• Salt

• Pepper

Directions:

Take a nonstick pan and add olive oil and onions, sauté until golden on medium heat.

Mix the potatoes with half of the sautéed onions and set aside.

Bring a large pot with water to a boil. Add some salt.

Start assembling:

Prepare a bowl with water. Take one Gyoza wrapper, a spoonful with the filling and place in the center of the wrapper, then dip your finger in the water and wet around the Gyoza wrapper like a glue, then take another one and press it tightly. Lay on a parchment paper. Keep doing the same with all of them.

Bring a large pot with water to a boil. Add some salt. Start adding 3-4 Kreplach at a time to the boiling water and cook until they start to float. Remove to a serving plate, don't put one on top of the other because they will stick. Drizzle with olive oil and sautéed onions and serve.

Estee

My love of cooking and healthy food has been inspired by a life filled with art, travel and a world of cultures and experiences, all shared with family and friends.

My name is Estee. Born in Israel, I grew up on the sandy shores of the Mediterranean Sea. Meals when I was young were influenced by flavors of the Middle East, along with my Jewish heritage and the Eastern European traditions of my Romanian mother – an incredible cook and hostess – and Polish father. My culinary experiences were further enriched by my family’s travels around the world, exposing me to wonderfully diverse foods and traditions.

Orange & Walnut Oznei Haman aka Hamantaschen

INGREDIENTS

For the dough:

• 2 cups all purpose flour

• ⅓ cup sugar

• ½ tsp baking powder

• Pinch of salt

• ¼ cup coconut oil

• ¼ cup grapeseed oil

• ¼ cup plus 2 tbsp unsweetened almond milk

• 2 tsp orange blossom water

For the filling:

• 1 ½ cups raw walnut halves

• 3 tbsp plus 1 tsp sugar

• 3 tbsp freshly squeezed orange, tangerine or clementine juice ⅓ cup sugar

• 3 tsp orange blossom water

INSTRUCTIONS

1. To prepare the dough, combine flour, sugar, baking powder and salt in the food processor. Pulse a few times until combined. Add coconut oil and pulse a few more times. Add grapeseed oil, almond milk and orange blossom water and continue pulsing until the dough comes together.

2. Form a disc with the dough, wrap it in plastic wrap and refrigerate for 15 minutes

3. In the mean time, prepare the filling. Place walnuts in the food processor and pulse until coarsely ground. Add the rest pf the ingredients and pulse until well combined

4. Preheat oven to 350F. Line a large baking sheet with parchment paper

5. Once the dough has chilled roll it out on a floured surface. Using a 3½-inch cutter (you can also use a glass rim) cut out as many rounds as possible. Roll out the rest of the dough and repeat the process until there is no dough left (makes about 24)

6. Add about 1 teaspoon of filling in the center of each round. Fold up edges to form a triangle. Pinching corners together and leaving an opening in the center

7. Arrange the cookies on the lined baking sheet and bake at 350F for 15 minutes

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. We we raised in Barcelona in a Jewish-Lebanese household, we moved to the US over 25 years ago. We created May I Have That Recipe to help you explore new spices, flavors and cuisine with simple, easy flavorful dishes!

Recipe of the Week is brought to by the Sustainable Action Network (SAN)

"Corporations Are People, My Friend."

Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

CORPORATE RESPONSIBILITY

• Important Dates & Events

• Important Films, TV & Videos

• Privatization & Corporate Responsibility

• Wild Leaks & Environmental Crime

• Labeling & Transparency

• Private Prisons

• Cruelty Free

• Environment & Climate Issues

• Finance & Economy

• Gun Safety

• Death Penalty

• Kids & Learning

• Bills, Laws & Protections

ANIMAL RESCUES WELFARE, CRIMES & ABUSE

• Animal Crimes & Abuse

• Dog Fighting

• Hope For Paws

• Flying Fur Animal Rescue

• Official PETA TV

• Animal Testing & the Animal Testing Weekly Report

• Rescues & Rescue TV

• Bills, Laws & Protections

• The Ultimate Wildlife Rescue Guide

• Global Federation of Animal Sanctuaries

• Moving Giants

• Beluga Whale Sanctuary

• Umah Lumba Rehabilitation, Release and Retirement Center

PROTECT OUR WILDLIFE

• Stop Wildlife Crime

• Poaching

• Trophy Hunting

• Whales & A Whale of a Week!

• Dolphins & Dolphin Outlook

• Dolphin Captivity, Hunting Results

• Elephant Captivity, Hunting Results

• Wild Leaks & Environmental Crime

• Oceania

• Songs For Freedom

• Official PETA TV

• Wildlife Aid TV

• FOUR Paws International

• Animals Voices & Animals Asia

• Rescues & Rescue TV

• 8 Billion Trees

• Bills, Laws & Protections

GOVERNMENT & POLITICS, ELECTIONS, BILLS & LAWS

• Latest Polls Of The Georgia Senate Runoffs

• Let My People Vote

• Let America Vote

• Presidential Platform on Animal Issues with Joe Biden

• Presidential Platform on Animal Wellness and Protection

• New Jersey is the Humane State