Raisa Restaurant, Not Kosher, Rabbi Yohanan St. 8, Jaffa Tel. (03) 620-2262

Raisa, a popular bar-restaurant in the heart of Jaffa’s Flea Market, serves very good food in an informal atmosphere.

The pedestrian alleys crisscrossing Jaffa’s Flea Market are lined with bars and restaurants, and at first glance, Raisa is typical of most of them: plenty of al fresco seating flanking the entrance, and a dimly lit interior dominated by two bars and long tables, where lively music plays.

What sets Raisa apart is the pedigree of its chef and co-owner: Uri Levy, who trained with the best in Israel and the world: under Sharon Cohen at Shila in Tel Aviv, and at L’Atelier de Joel Robuchon, a two-star Michelin restaurant in Paris. He has designed a menu that has something for everyone, including vegetarians and vegans, and he knows how to take a seemingly mundane dish and turn into something special.

Nevertheless, before getting down to ordering food, it is worth commencing with a couple of drinks. The cocktail menu lists a mixture of classics and house specialties, although on the evening of our visit, two of the latter were unavailable. Fortunately, that left still left us with two interesting choices: the Jack Sparrow and the Little Prince.





The Jack Sparrow—rum, pineapple juice, banana, caramel and lime juice, garnished with a slice of lemon and served on the rocks in a tall glass—was sweet but nonetheless refreshing, while the Little Prince—cognac, aged rum, cinnamon, orange and lemon—packed quite a punch.

The menu comprises five categories: Starters, which are more like dips or condiments than real appetizers; Land, six vegetable dishes; Sea, four entrees of fish or seafood; and Meat, with choices of lamb, beef or chicken. Four desserts are listed under the heading Sweets.

One of the starters is the house bread—a Jerusalem bagel that is fluffier than the original version—served with tiny saucers of tehina and spreadable white cheese; in order to add what turned out to be just a dollop of tomato salsa with skhoug, we had to shell out another NIS 10. This was particularly galling, since on the whole, the prices at Raisa are very reasonable.




Another starter was something called a “hot plate” on the English menu; we had to turn to the Hebrew menu to learn that it actually refers to a plate of spicy peppers. It was not the only instance where the English was either opaque or misleading: we almost did not order the dish described as chicken thighs, until the Hebrew made it clear that it was really pargit (pullet).

We began our meal with the cauliflower and black tehina—although the sesame sauce was gray, at the most. Still, the florets were al dente and delicious, enhanced nicely as well by green herbs, pickled shallots and hot and sour peppers.




Our second vegetable dish was “fired” eggplant carpaccio—although the word carpaccio does not appear in the Hebrew, nor was the aubergine sliced carpaccio-style. Nevertheless, this was an outstanding dish: the mellow eggplant—complemented perfectly by tehina, pine nuts and chili, plus a touch of sweetness provided by date syrup—practically melted in the mouth.



Moving on to the Sea category, we selected the “hot pan” of shrimps in a sauce of arak, fennel, okra, spinach and tomatoes. I am not a fan of arak on its own, but the anise liquor gave a whole extra dimension of flavor to the plump, juicy shrimp. And we finally had something worthy in which to dip our bread.





Finally, our two dishes from the Meat category exceeded expectations. The Hebrew menu (only) brags that Raisa’s lamb “cigars” are “not your (usual) wedding fare”—and the fat, golden-brown cylinders of phyllo pastry stuffed with ground lamb seasoned with cinnamon and flecked with mangold made this no idle boast. I don’t eat this Moroccan delicacy often, but these are about the best I have had.




The “butter chicken Bagdad (sic) style” was a generous skewer of morsels of pullet atop a large lafa, slathered with yogurt and presented amidst homemade pickles, arugula and mint. It was quite a big portion, but we had no trouble polishing off this exceptional interpretation of what could have otherwise been a humdrum dish.




The desserts here, though, are quite another matter. Not that they are bad; it’s just that they are so commonplace, especially in comparison to the creative, Middle Eastern-inspired dishes heretofore.

Three of the four are Western standbys, served in just about every run-of-the-mill restaurant in Israel. With only malabi hinting at Levantine origins, we settled on crack pie and cheesecake; both were acceptable, but disappointing emanating from a kitchen helmed by the gifted Levy.

I was expecting some interesting variations on kanaffeh or basbousa or the like; it is to be hoped that Levy puts his mind to fashioning desserts worthy of his talents—and gets someone to fix the menu’s incredibly sloppy English.

Sunday Roast, its origin and a recipe from the Bard Of Bat Yam (#BardOfBatYam), Poet Laureate Of Zion(#POet:aureateOfZion) , Stephen Darori (#stephendarori,#stephendrus, @stephendarori)

Sunday roast typically consists of roast beef, roast potatoes, other vegetables and Yorkshire pudding.

The Sunday roast is a traditional British main meal that is typically served on Sunday (hence the name), consisting of roasted meat, roast potato, and accompaniments such as Yorkshire pudding, stuffing, vegetables and gravy. Vegetables such as roast parsnips, Brussels sprouts, peas, carrots, runner beans, and broccoli are included and can be cooked in different styles; for example, cauliflower or leeks accompanied by a cheddar cheese sauce are popular, in addition to gravy. The Sunday roast is also popular in many parts of Ireland, especially in most of Ulster (chiefly in Northern Ireland and County Donegal).

Its prominence in British culture is such that in a UK poll it was ranked second in a list of things people love about Britain.[1] Other names for this meal are Sunday dinner, Sunday lunch, roast dinner, and Sunday joint (jointreferring specifically to the joint of meat). The meal is often comparable to a less grand version of a traditional Christmas dinner.

Besides being served in its original homelands, the tradition of a Sunday dinner has been a major influence on food cultures in the English-speaking world. Roast dinner is also a traditionally popular dish in the Republic of Ireland.[2] An Irish Sunday roast normally comprises roast beef or chicken, potatoes (mashed and/or roast), carrots, green vegetables (such as peas, beans, or Brussels sprouts), and gravy. In South Africa it is also common to have rice with a Sunday Roast.

Origin

The Sunday Roast originated in England as a meal to be eaten after church on Sunday. Eating a large meal following church services is common to all of the continent of Europe as with other Christian countries, but the Sunday Roast variant of this meal is uniquely English. On Sundays, all types of meat and dairy produce are allowed to be eaten, unlike on Fridays where many Roman Catholics and Anglicans traditionally abstain from eating meats, so ate fish instead. Likewise, it is traditional for Anglicans and English Catholics to fast before Sunday services, with a larger meal to break the fast afterwards. These religious rules created several traditional dishes in the United Kingdom.

Only eating fish on Friday resulted in a British tradition of 'fish Fridays' which is still common in fish and chip shops and restaurants across the United Kingdom on Fridays, particularly during Lent.

Fasting before church in Britain and the 'breaking' of that 'fast' afterwards created the British tradition of breakfast which later evolved into the full breakfast

To mark the end of not being able to eat meat the Sunday Roast was created as a mark of celebration.

There are two historical points on the origins of the modern Sunday roast. In the late 1700s during the industrial revolution in the United Kingdom, families would place a cut of meat into the oven as they got ready for church. They would then add in vegetables such as potatoes, turnips and parsnips before going to church on a Sunday morning. When they returned from the church the dinner was all but ready. The juices from the meat and vegetables were used to make a stock or gravy to pour on top of the dinner. The second opinion holds that the Sunday roast dates back to medieval times, when the village serfs served the squire for six days a week. Then, on the Sunday, after the morning church service, serfs would assemble in a field and practise their battle techniques and were rewarded with a feast of oxen roasted on a spit.

Typical elements
Meat[

Another Sunday roast with roast lamb, roast potatoes, carrots, green beans and Yorkshire pudding.

Another Sunday roast with roast beef ribs, roast potatoes, various vegetables and Yorkshire pudding.

Typical meats used for a Sunday roast are chicken, lamb, pork or roast beef, although seasonally duck, goose, gammon, turkey or (rarely) other game birds may be used.

Vegetables
Sunday roasts can be served with a range of boiled, steamed and/or roasted vegetables. The vegetables served vary seasonally and regionally, but will usually include roast potatoes, roasted in meat dripping or vegetable oil, and also gravymade from juices released by the roasting meat, perhaps supplemented by one or more stock cubes, gravy browning/thickening, roux or corn flour.

The potatoes can be cooked around the meat itself, absorbing the juices and fat directly (as in a traditional Cornish under-roast). However, many cooks prefer to cook the potatoes and the Yorkshire pudding in a hotter oven than that used for the joint and so remove the meat beforehand to rest and "settle" in a warm place.

Other vegetable dishes served with roast dinner can include mashed swede or turnip, roast parsnip, boiled or steamed cabbage, broccoli, green beans and boiled carrots and peas. It is also not uncommon for leftover composite vegetable dishes—such as cauliflower cheese and stewed red cabbage—to be served alongside the more usual assortment of plainly cooked seasonal vegetables.

Accompaniments

Common traditional accompaniments include:
Beef: Yorkshire pudding, suet pudding; English mustard, or horseradish sauce.
Pork: crackling and sage-and-onion stuffing; apple sauce or English mustard.
Lamb: mint sauce or jelly or redcurrant jelly.
Chicken: pigs in blankets, sausages or sausage meat, stuffing, bread sauce, apple sauce, cranberry sauce or redcurrant jelly.

RECIPES FOR TRADITIONAL SUNDAY ROAST

Serves 8

In many corners of the world, families gather for their own ritualized and culturally specific version of the Sunday roast—an old-fashioned meal, traditionally served in the afternoon and based on an important cut of meat (or a whole fowl), and typically accompanied by assorted vegetables. Roasts can be lean, so we add enough beef fat to the pan to give us plenty of drippings. NOTE: You'll need to prepare the batter for the puddings the day before.

**FOR THE YORKSHIRE PUDDINGS:

1 cup flour

1⁄2 tsp. salt

2 eggs, lightly beaten

1 cup milk

**

**FOR THE ROAST BEEF AND GRAVY:

1 8-12-lb. rib roast of beef

4-oz. piece beef fat

Salt and freshly ground black pepper

2 tbsp. flour

1 1⁄2 cups red wine

**

**FOR THE ROASTED VEGETABLES:

4 lbs. russet potatoes, peeled and quartered

1 1⁄2 lbs. small carrots, peeled and trimmed

1 1⁄2 lbs. parsnips, peeled, trimmed, and quartered

lengthwise

Salt

1 cup flour

Freshly ground black pepper

**

**FOR THE HORSERADISH CREAM:

1 cup heavy cream

1⁄4 cup prepared horseradish

1 tsp. white wine vinegar

Salt and freshly ground white pepper

**

**FOR THE BRUSSELS SPROUTS:

3 lbs. brussels sprouts, trimmed

Salt

3 tbsp. butter

**

1. For the yorkshire puddings: Sift together flour and salt into a mixing bowl. Add eggs and milk to flour, whisking constantly, until batter is smooth. Cover with plastic wrap and refrigerate overnight.

2. For the roast beef and gravy: Preheat oven to 325°. Put beef, meaty side up, and beef fat into a heavy-bottomed roasting pan and generously season with salt and pepper. Roast meat until internal temperature reaches 120° for rare, 130-135° for medium rare, and 140° for medium, 3-4 1/2 hours.

3. For the roasted vegetables: Put potatoes, carrots, and parsnips into a large pot of cold salted water and bring to a boil over high heat. Reduce heat to medium and parboil vegetables, about 10 minutes. Drain, reserving 1 1/2 cups of the cooking water, and set both aside. (Vegetables may be cooked up to 1 hour ahead.)

4. For the horseradish cream: Whisk cream in a medium bowl until medium-soft peaks form. Fold in horseradish and vinegar, then season to taste with salt and pepper. Transfer to a serving bowl and refrigerate until ready to use. (Cream may be made up to 1 hour ahead.)

5. Transfer roast to a warm serving platter or a carving board and loosely cover with foil. Increase oven temperature to 450°. Discard rendered piece of beef fat, then pour off all but about 3 tbsp. of the pan drippings into a bowl. Set pan and bowl aside.

6. To finish the roasted vegetables, put about 1/2 cup of the reserved drippings from the bowl into another large roasting pan and put into oven until fat is hot. Meanwhile, put flour and salt and pepper to taste into a large, wide bowl. Dredge potatoes, carrots, and parsnips in seasoned flour, shaking off excess. Remove pan from oven, add flour-coated vegetables, and turn to coat in the fat. Return pan to oven and roast vegetables, turning several times, until golden, 30-45 minutes.

7. To finish the yorkshire puddings, put about 1 tsp. of the reserved drippings from the bowl into each mold of two 4-mold yorkshire pudding tins or about 1/4 cup of the drippings into a large baking dish and put into oven until hot. Stir prepared batter until smooth, then pour into hot molds or dish and immediately return to oven. Bake until puffed and golden brown, about 30 minutes.

8. To make the gravy, put the reserved pan with the drippings on top of stove and heat over medium heat until hot. Add flour and cook, stirring constantly, until lightly browned, about 1 minute. Add wine and cook, scraping up any browned bits, until reduced by half, about 8 minutes. Add the reserved vegetable cooking water and cook for 3-4 minutes more. Stir in any meat juices accumulated from platter and season to taste with salt and pepper. Keep warm over low heat.

9. For the brussels sprouts: Put brussels sprouts into a medium pot of cold salted water and bring to a boil over high heat. Reduce heat to medium and cook until just soft, about 10 minutes. Drain, return to pot, and cover to keep warm.

10. For the peas: Bring a medium pot of salted water to a boil over high heat. Add peas and cook until soft, 3-8 minutes. Drain, return to pot, and cover to keep warm.

11. To serve the Sunday roast, transfer roasted vegetables to a warm serving platter. Unmold yorkshire puddings or cut into large pieces and transfer to a serving plate. Transfer gravy to a warm gravy boat. Transfer brussels sprouts and peas to two separate warm serving dishes, add butter to each, and season to taste with salt. Carve roast at table and serve with the roasted vegetables, yorkshire puddings, gravy, brussels sprouts, peas, and horseradish cream.

Yorkshire pudding,the history and a recipe by the Bard of Bat Yam ( #BardOfBatYam), Poet Laureate Of Zion (#PoetLaureateOfZion) , Stephen Darori (@StephenDarori, #StephenDarori)

Yorkshire pudding is a common British side dish baked pudding[made from batter consisting of eggs, flour, and milk or water. It is a versatile food that can be served in numerous ways depending on the choice of ingredients, the size of the pudding and the accompanying components of the dish. As a first course it can be served with onion gravy. For a main course it is often served with beef and gravy and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal.

History

Mini Yorkshire puddings, served as part of a traditional Sunday roast

When wheat flour began to come into common use for making cakes and puddings, cooks in the north of England devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted. In 1737, a recipe for "a dripping pudding" (later named "The Yorkshire Pudding") was published in the book The Whole Duty of a Woman:

Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot.

Similar instructions were published during 1747 in the book The Art of Cookery made Plain and Easy by Hannah Glasse, with the name 'Yorkshire pudding'. It was she who renamed the original version, known as Dripping Pudding, which had been cooked in England for centuries, although these puddings were much flatter than the puffy versions made today.William Sitwell suggests that the pudding got the name 'Yorkshire' due to the regions association with coal and the higher temperatures this produced which helped to make the batter crispier.

Originally the Yorkshire pudding was served as a first course with thick gravy to dull the appetite with the low-cost ingredients so that the diners would not eat so much of the more expensive meat in the next course.An early recipe appeared in Sir Alexander William George Cassey's The Whole Duty of a Woman during 1737. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce.

In poorer households, the pudding was often served as the only course. Using dripping,a simple meal was made with flour, eggs and milk. This was traditionally eaten with a gravy or sauce, to moisten the pudding.

The Yorkshire pudding is meant to rise. The Royal Society of Chemistry suggested during 2008 that "A Yorkshire pudding isn't a Yorkshire pudding if it is less than four inches tall".

Recipe
Ingredients

140g plain flour (this is about 200ml/7fl oz)
4 eggs
200ml milk
sunflower oil , for cooking

Method

Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.

To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot muddin tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.

POTATO COLLARD GREEN SOUP, a recipe from The Bard of Bat Yam, Poet Laureate of Zion, Stephen Darori

Collard greens are a staple in Black cooking that goes back centuries. During slavery, ingredients for meals were slim. Meals often consisted of scraps of meat and vegetables. Collards were one of those vegetables that were readily available to slaves. Collards are a wide, leafy green in the same family as kale, Brussels sprouts, broccoli and cabbage. They are an excellent source of vitamin K, A, and C and also contain nutrients like folate and fiber.

Today we’re doing a twist on this Potato, Collard Green, and Chorizo Soup adapted from one of our favorite blogs, Chocolate For Basil. We swapped some hearty chickpeas for chorizo to give you a healthy dose of plant-based protein and an extra dash of fiber. If you have trouble finding sumac (like we did), sub in some paprika + lemon zest for a similar flavor.

Jerrelle is the mastermind behind Chocolate For Basil, and we love her so much that we are interviewing her on the podcast (going live tomorrow!) so be sure to keep your eyes peeled! And while you’re waiting on that podcast episode, go buy Jerrelle’s incredible cookbook, Black Girl Baking, ASAP.



Enough chit chat…let’s get this soup going! Start by heating the olive oil over medium heat, and add the onions and sauté for 2 minutes before adding the garlic. Cook for another minute, stirring constantly being careful not to burn, and then add in the chili powder and red pepper flakes. Stir and cook for 30 seconds or until fragrant, then add in the veggie broth and milk, stirring to combine. Salt to taste.

Next, add in the cubed potatoes, and bring to a boil. Then reduce the heat to medium low, place a lid over the top, and cook for 20-25 minutes or until the potatoes are fork tender. Then add in the collards, chickpeas, lemon juice, and tamari, stir to combine, and cook with the lid on again for another 10 or so minutes or until the collards are tender. When ready to serve, sprinkle over the paprika, dash of lemon zest, adjust for salt, and stir in the butter to finish/to cut the acidity. Serve into bowls and enjoy!

Hands up if collards are a staple on your menus! We can’t get enough of this Potato Collard Green Soup. What are your favorite collard recipes? Let us know what you think of our plant-based spin in the comments below!

POTATO COLLARD GREEN SOUP
Serves 4
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INGREDIENTS
2 tbsp olive oil
1 small red onion, chopped
5-6 cloves garlic, finely chopped
1/2 tsp chili powder
1/2 tsp red pepper flakes
1, 32-ounce container veggie broth
1 cup unsweetened almond milk
2 large yellow potatoes, cut into bite-sized pieces, about 3 cups
2-3 cups of cleaned and chopped collard greens (thick stems removed)
1 cup cooked chickpeas
Juice of 1 lemon
1 Tbsp tamari or soy sauce
1 Tbsp paprika
Lemon zest
2-3 Tbsp vegan butter
Salt to taste

INSTRUCTIONS
Heat the olive oil over medium heat, and add the onions and sauté for 2 minutes before adding the garlic.
Cook for another minute, stirring constantly being careful not to burn, and then add in the chili powder and red pepper flakes.
Stir and cook for 30 seconds or until fragrant, then add in the veggie broth and milk stirring to combine. Salt to taste.
Add in the cubed potatoes, and bring to a boil. Then reduce the heat to medium low, place a lid over the top, and cook for 20-25 minutes or until the potatoes are fork tender.
Add in the collards, chickpeas, lemon juice, and tamari, stir to combine, and cook with the lid on again for another 10 or so minutes or until the collards are tender.
When ready to serve, sprinkle over the paprika, dash of lemon zest, adjust for salt, and stir in the butter to finish/to cut the acidity. Serve into bowls and enjoy!

Savory Sesame Zucchini Noodles, a recipe from the Bard of Bat Yam, Poet Laureate of Zion, Stephen Darori

I was pleasantly surprised with how these Savory Sesame Zucchini Noodles came out. My concern was that the squash was going to be too soggy/not have enough texture to resemble pad Thai noodles, but I got the perfect cooking times together, and I must say- this right here is the bomb.com. It literally took less than 5 minutes to prepare, and was simple, light, and flavorful. I used this spiralizer to get the noodles from the zucchini.

Zucchini is a type of summer squash that can typically be found in the store all year long. Its peak months are from June to late August. It is an excellent source of vitamin C, vitamin B12, and manganese. Zucchini also provides vitamin A, potassium, phosphorous, and folate. We love freezing zucchini and adding it to smoothies, and also like to throw it into stews and salads. To spiralize your noodles, wash the zucchini, remove the ends, and spiral away.



Chop the ends off each zucchini, and spiralize into a bowl. Set aside. In a large pan, heat the sesame seed oil, and add the onions, garlic, and ginger. Sauté over medium heat for 5 minutes. Add spiralized zucchini and soy sauce to the pan, and cook for 4 minutes on high heat, without the lid, stirring occasionally. Add the kale to the pan, mix in, and cook for another 2 minutes. Enjoy with your favorite protein, and finish off with toasted sesame seeds and red pepper flakes!

I love all the flavor in this recipe and it is an excellent spin on a classic dish! The zucchini adds an excellent crunch, and having them spiralized is a great way to get in more vegetables. Do you like using zucchini noodles? How about any other type of veggie noodles? Let us know in the comments below!

SAVORY SESAME ZUCCHINI NOODLES
Serves 3
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Total Time
12 min

INGREDIENTS
4 medium-sized yellow zucchinis
3 tablespoons of sesame seed oil
1 small onion, chopped
8 cloves of garlic, chopped
1" fresh ginger, peeled and chopped
2 tablespoons of low-sodium soy sauce/tamari
3 cups of kale, finely chopped
Optional: Toasted sesame seeds

INSTRUCTIONS

1. Chop the ends off each zucchini, and spiralize into a bowl. Set aside
2. In a large pan, heat the sesame seed oil, and add the onions, garlic, and ginger. Sauté over medium heat for 5 minutes
3. Add spiralized zucchini and soy sauce to the pan, and cook for 4 minutes on high heat, without the lid, stirring occasionally
4. Add the kale to the pan, mix in, and cook for another 2 minutes
5. Optional: Sprinkle with toasted sesame seeds & red pepper flakes. Enjoy!

NOTES
Pair with your favorite protein! (tofu, shrimp, chicken, fish, eggs)

Rosemary Cornbread Muffins, a recipe from the Bard of Bat Yam, Poet Laureate of Zion, Stephen Darori

What’s a warm winter chili recipe without a side of cornbread? Spruce it up a bit with our Rosemary Cornbread Muffins! They have the classic taste and texture of your favorite cornbread recipe, but with a twist of added flavor from the rosemary.



Rosemary is one of our favorite herbs with its distinct taste and savory aroma. It is in the same family as mint. This herb has been researched to have many antioxidant and anti-inflammatory properties. We used the rosemary to accent the cornmeal, oats, eggs, and other yummy ingredients used in this recipe. That’s right, folks- this cornbread recipe has a few added twists! Traditional cornbread is usually made with (lots of) buttermilk, sugar, and butter. With some (okay, lots of) experimentation, we replaced those ingredients for healthier counterparts, and totally nailed it!



Let’s get to baking by preheating the oven to 400F. In a bowl, combine the oat flour, corn meal, baking powder, salt, & rosemary. To make oat flour, blend rolled oats until flour-like consistency is reached. In a separate bowl, lightly whisk the eggs, maple syrup, nut milk, and coconut oil until uniform. Add the wet ingredients into the dry, and whisk together lightly until the batter is consistent. Pour until almost full into an oiled 12-cup muffin pan. The batter should be enough for 8-9 muffins. Bake for 20 minutes. Enjoy!

These Rosemary Cornbread Muffins can be refrigerated in air-tight container for up to a week, or frozen, left at room temp, and reheated in the oven, which makes them perfect for making ahead of time so that they’re ready throughout the week. Enjoy with eggs for breakfast, as a side to your main course, or even as a mid-day snack! They taste best when reheated in the oven. Do you have any fun cornbread recipes that take a spin off of a classic recipe? Let us know what you think in the comments below!

ROSEMARY CORNBREAD MUFFINS
Serves 9
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INGREDIENTS
1 cup oat flour*
1 cup corn meal
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon fresh rosemary leaves, minced
2 eggs
1/2 cup maple syrup
3/4 cup unsweetened nut milk
2 tablespoons coconut oil

INSTRUCTIONS
Preheat the oven to 400F
In a bowl, combine the oat flour, corn meal, baking powder, salt, & rosemary
In a separate bowl, lightly whisk the eggs, maple syrup, nut milk, and coconut oil until uniform
Add the wet ingredients into the dry, and whisk together lightly until the batter is consistent
Pour until almost full into an oiled 12-cup muffin pan. The batter should be enough for 8-9 muffins
Bake for 20 minutes. Enjoy!

NOTES
*Blend rolled oats until flour-like consistency is reached
Muffins can be refrigerated in air-tight container for up to a week, or frozen, left at room temp, and reheated in the oven
They taste best when reheated in the oven

Chickpea Gazpacho, a recipe from The Bard of Bat Yam, Poet Laureate of Zion , Stephen Darori

Who said you couldn’t enjoy soup in the summer? This creamy Chickpea Gazpacho is a perfect light and refreshing summer appetizer. It’s also easy to make, as there there is no cooking involved, as far as the actual Gazpacho is concerned.

We love this dish because it’s a deliciously simple way to get in 2 servings of veggies without even noticing. It also provides a healthy dose of fats — in the form of olive oil and avocados. And since this dish is 100% plant-based, there’s a dose of fiber in every single bite. There really isn’t a soup more perfect than this.



Since 2016 is the International Year of the Pulses, we decided to put a spin on a traditional Gazpacho and add chickpeas (aka garbanzo beans). Chickpeas (and all pulses for that matter — think black beans, lentils, dry peas and beans) contain a whopping 9 grams of protein per ½ cup. They are also jam packed with fiber, which studies suggest can help to lower cholesterol levels, keep you feeling full and prevent constipation.

It’s no secret that we’re a fan of pulses. That’s why we’re taking the Pulse Pledge — a commitment to eat more nutritious, delicious and sustainable pulses this year — and we’d love for you to join us!

We totally think this soup is worth making, so get the ingredients to give it a go. If you try it, let us know in the comments below what you think. Anything different you would add here or do differently? We want to know!

CHICKPEA GAZPACHO
Serves 2

SOUP
1/2 yellow pepper
1/2 large cucumber
3 small tomatoes (heirloom a plus)
1/2 cup of chickpeas, cooked
1 clove of garlic
2 tablespoons of olive oil
1/4 avocado

ROASTED CHICKPEAS
3/4 cup of chickpeas, cooked
1 teaspoon of paprika
Salt and pepper to taste

OPTIONAL TOPPINGS
5 cherry tomatoes
Small bunch of cilantro

INSTRUCTIONS

1. Start by preheating the oven to 400F
2. Rinse cooked chickpeas with water and then pat dry with a towel a couple of times to drain any excess liquid and make for better roasting
3. In a bowl, combine beans with salt and pepper and paprika. Stir.
4. Then add beans to a baking sheet and bake for 20-30 minutes or until the chickpeas are crunchy. We recommend flipping halfway through to make sure they cook evenly.
5. Now we'll make the soup. Place all soup ingredients in the blender and blend away until you get a creamy consistency.
6. You can either chill for an hour or serve immediately.
7. Top the gazpacho with roasted chickpeas, sliced cherry tomatoes and cilantro.

Collard Chickpea Egg Nest, a recipe by The Bard of Bat Yam, Poet Laureate of Zion , Stephen Darori

In case you’ve missed our other posts about pulses, pulses are a family of legumes that includes lentils, beans, dry peas and chickpeas. They are a rich source of plant-based proteins and amino acids for people around the world, and can be incorporated into meals in so many fun and creative ways.



Along with protein, pulses are rich in fiber, vitamins and minerals like folate, iron, and potassium. Just one cup of cooked pulses gives you over half of the fiber you need for an entire day! They are rich in soluble and insoluble fiber, both of which offer endless health benefits ranging from weight management to improved digestion.

Chickpeas are rich in fiber and complex carbohydrates. Chickpeas can be incorporated creatively into so many recipes- just last month, we featured a Chickpea Gazpacho recipe!

The great thing about pulses is that they are easily accessible to communities in different parts of the world because of their affordability. They are also amazing for our environment- pulses use only a fraction of the water other protein sources use. They enrich our soil, which results in crops with improved nutrient profiles. With all of that being said, let’s get to this recipe! It’s incredibly easy to whip up, and consists of throwing all ingredients into a skillet. Before you know it, you’ll have a satisfying dish that can be enjoyed for breakfast or even dinner.




COLLARDS CHICKPEA EGG NEST
Serves 1
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INGREDIENTS
1 tablespoon olive oil
1/4 onion, chopped
2 cloves garlic, minced
1 cup collard greens, thick stems removed, finely sliced
1/2 cup cooked chickpeas
1/2 cup tomato sauce
2 eggs
Salt & pepper to taste

INSTRUCTIONS

1. On a pan or skillet, heat the olive oil and add the onion and garlic. Sauté for 1 minute over low-medium heat
2. Then add the collards, and sauté with the onion and garlic. Place the lid on the skillet, and allow to cook for 3 minutes
3. Remove the lid, add the chickpeas and tomato sauce to the pan, and cook together for another 3 minutes over low-medium heat, with the lid on
4. Next you'll crack your eggs and allow them to cook without the lid for 6-8 minutes or until the desired doneness is reached
5. Top with salt and pepper, to taste

NOTES
Enjoy with toast!

Turmeric Vegetable Fried Rice, a recipe by the Bard of Bat Yam, Poet Laureate of Zion, Stephen Darori

We’re taking a new, healthier spin on a greasy take-out staple with this Turmeric Vegetable Fried Rice!

We added turmeric for an extra anti-inflammatory kick. It also just makes the rice look really pretty and yellow. Turmeric is a multi-purpose spice. It’s rich in curcumin, which has been shown to have anti-carcinogenic, anti-inflammatory, and antibacterial effects. Turmeric also has powerful antioxidant properties, which can help fight cancer-causing free radicals. In India, it is commonly used for treating a variety of skin ailments, including acne, eczema, and rosacea.This flavorful spice is incredibly affordable! It also lasts for long periods of time in the food pantry.

This fried rice is made with brown rice for some extra fiber and B vitamins. Brown rice differs from white rice in that it’s a whole grain that contains the fibrous bran and nutritious germ. White rice removes the shell with the bran and the germ to increase the shelf life.

Let’s get this one going! When cooking your brown rice, add 1/2 tablespoon of turmeric to the boiling water, and cook as per package instructions. Set aside once done. In a large pan, heat the sesame oil, and add the onions. Sauté for 1-2 minutes over medium heat. Add in the eggs, and cook for 1-2 minutes. Then add in the mixed vegetables, 2 cups of the cooked turmeric rice, and the soy/tamari/aminos. For the mixed vegetables, we got the frozen pack of green beans, carrots, corn, and peas. You can get any frozen vegetable mix you enjoy though! Cook over low heat for 4-5 minutes. Turn off the heat, and mix in the cabbage and sprouts. Add salt, to taste, and top with scallions. Enjoy!

How do you spice up your fried rice? What do you think of our Turmeric Vegetable Fried Rice? Let us know in the comments below!

TURMERIC VEGETABLE FRIED RICE
Serves 3
Print

INGREDIENTS
2 cups cooked turmeric brown rice*
1 tablespoon sesame seed oil
1/2 red onion, chopped
2 eggs, beaten
1 cup mixed vegetables (carrots, green beans, corn, peas)
1 tablespoon soy/tamari or coconut aminos
3/4 cup shredded red cabbage
1/2 cup bean sprouts
Salt, to taste
Optional: chopped scallions

INSTRUCTIONS

1. When cooking your brown rice, add 1/2 tablespoon of turmeric to the boiling water, and cook as per package instructions. Set aside once done
2. In a large pan, heat the sesame oil, and add the onions. Sauté for 1-2 minutes over medium heat
3. Add in the eggs, and cook for 1-2 minutes
4. Then add in the mixed vegetables, 2 cups of the cooked turmeric rice, and the soy/tamari/aminos
5. Cook over low heat for 4-5 minutes
6. Turn off the heat, and mix in the cabbage and sprouts. Add salt, to taste, and top with scallions. Enjoy!

NOTES
*When cooking your brown rice, add 1/2 tablespoon of turmeric to the boiling water, and cook as per package instructions.

Vegetable Fried Rice Salad, a recipe by the Bard of Bat Yam, Poet Laureate of Zion , Stephen Darori

Make it a gourmet meal and serve with Instant Pot Asian Ribs.

Duration: 30 minutes
Cook Time: 15 minutes
Prep Time: 15 minutes
Servings: 4

INGREDIENTS
SAUCE
3 scallions, thinly sliced
⅓ cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
Dash of hot sauce
2 teaspoons fresh grated ginger
2 garlic cloves, grated
2 tablespoons toasted sesame oil

FRIED RICE
Toasted peanut oil or grapeseed oil for stir frying
1 stalk broccoli, cut into small pieces or 2 cups frozen
¼ cup frozen peas, thawed
¼ cup frozen or fresh carrots, diced small
¼ cup frozen shelled edamame, thawed
3 scallions, sliced
2 cups cooked brown or white rice, leftover rice works best for this
2 eggs, lightly whisked
Kosher salt
Freshly ground black pepper

PREPARATION
Sauce:

1. Whisk scallions, soy sauce, vinegar, honey, hot sauce, ginger, garlic, and oil together and set aside.

Fried Rice:

1. Heat a wok or large sauté pan over high heat. Add enough oil to have a quarter-inch of oil in the pan.
2. Add broccoli, peas, carrots, edamame, and scallions and stir fry until cooked through and lightly browned.
3. Push vegetables to the side of the pan and add rice. Stir fry until rice is crisped up and lightly browned.
4. Push rice to the side and add eggs. Cook eggs until they are completely set. Stir vegetables and rice into eggs and pour sauce over the entire mixture. Turn off the heat and adjust seasoning with salt and pepper.