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!

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