Vegetarian Chili


Serves about 6 people

1 tbsp olive oil
1 onion, sliced
1 shallot, sliced
4 small/med garlic cloves, finely sliced
1 tbsp ginger, peeled and grated or sliced
1-2 tbsps chili powder
1 tsp ground cumin
1 serrano pepper, seeded and finely chopped
1 14-ounce can of crushed tomatoes
5 cups vegetable broth
1/2 14-ounce can cooked chickpeas
1 cup green lentils, rinsed and picked over
1/3 cup pearled barley
1/3 cup bulgur wheat
1 tsp thyme (or oregano)
1 tsp fine grain sea salt (or to taste)

Possible toppings (optional): a bit of feta or grated cheese, a drizzle of equal parts chopped fresh oregano and olive oil

In a large pot over medium heat, sauté onion, and shallot in olive oil. When the onions soften up and get a bit translucent, add the garlic, ginger, chili powder and cumin. Stir well and cook until everything gets quite fragrant.

Stir in the serrano pepper, tomatoes, thyme/oregano and 4 cups of the broth. Now add the chickpeas, lentils, barley and bulgur – stirring between each addition. Bring to a boil, then reduce the heat and simmer.

Cook for about 35- 45 minutes or until the lentils and grains are cooked through. You might need to add the rest of the water, a little at a time, if the chili thickens up too much. Before serving, season to taste.

Freezes well.

Based on Pierce Street Vegetarian Chili Recipe

Another vegetarian chili on this blog: Bulgur Chili

Butternut Squash, Carrot and Ginger Soup


1 small butternut squash
2 tablespoons olive oil
1 onion, diced
4 carrots – peeled and diced
3 cloves garlic, crushed or to taste
1 (2 inch) piece fresh ginger, peeled and chopped
3 cups water
salt and pepper to taste
1 pinch ground cinnamon
1/4 cup heavy cream (optional)

Preheat the oven to 350 degrees F (175 degrees C). Cut butternut squash in half; remove seeds and place cut side down on prepared baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside.

Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.

Puree the mixture using an immersion blender. Season with salt, pepper and cinnamon.

Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

Carrot and Red Lentil Soup


1 tsp cumin powder
1 tsp turmeric
pinch chilli flakes
2 tbsp olive oil
400g carrots , washed and coarsely chopped or grated
100g red lentils
1l hot vegetable stock
65ml pack of coconut milk or plain yoghurt
fresh or frozen coriander

Heat the olive oil and fry the cumin, turmeric and chilli flakes for 1 minute. Add the oil, carrot, lentils and stock to the pan and bring to the boil. Simmer for at least 30 minutes or until the lentils have swollen and softened.

Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt or a splash of coconut cream. Sprinkle with cilantro.

Serve with toasted leftover challah or warmed naan breads.

Root Parsley Recipes


When I got a whole kilo of root parsley in my CSA basket last Thursday, I was not sure what to do with it. I decided to try a variation on my Easy Potato Kumara Mash recipe (incidentally the most popular post on this blog) and then searched the web for more.

Easy Potato Root Parsley Mash:
– root parsley
– the same volume of potatoes
– garlic cloves
– salt and pepper

Peel and thickly slice the vegetables. Put them in a saucepan along with the garlic and cover with water. Boil for about 20 minutes. Drain, mash and season to taste. Add a bit of olive oil or a tbsp of fresh cream.

Fried Root Parsley with Ginger:
– 2 or 3 parsley roots
– Olive oil
– 1 tsp of fresh grated ginger
– 1 tbsp of honey
– 1 tbsp of soy sauce
– fresh ground pepper

Peel and slice the roots. Steam for 6-8 minutes. Drain well.

Heat the olive oil in a frying pan. Fry the parsley root slices with the ginger. When they start to brow, add the honey and mix well. Add the soy sauce and the pepper just before serving.

Soba Alla Tonnolese


– 2 cloves garlic, crushed
– 1 or 2 fresh tomatoes, chopped
– 1 small jar or can of tomato sauce
– 1 can tuna, drained
– oregano
– 1 pkg of soba

Sauté the garlic in some olive oil in a wok. Add the chopped tomatoes, cover and simmer for 10 minutes. Add the tuna, mix well, pour the tomato sauce over the tuna mixture and sprinkle with oregano. Simmer for another ten minutes.

Meanwhile cook the soba noodles according to package instructions. When the noodles are ready, rinse them under cold water and add to the wok. Serve as soon as the noodles are hot.

Option: Sprinkle the dish with grated or Parmesan cheese

Soba is a type of thin Japanese noodle made from buckwheat flour so perfect for a gluten-free diet

Quick, Easy and Cheap Tuna Curry


I had this curry at my cousin’s house yesterday and found it much nicer than I had anticipated. When making this simple dish, just tally the quantities to the number of people who will be eating it.

Sautee one onion or 2 shallots until they are translucent. Add some sliced fresh tomatoes and stir now and again until they are a bit mushy. Add curry powder or paste, according to your taste and what you have in your pantry. Add drained canned tuna and a dollop of dairy or parve cream and leave to cook for about 10 minutes so that the fish and tomatoes absorb the flavors.

Serve with rice and/or steamed vegetables.

Kosher fo Passover – Vegetable Dishes


Kitniyot-Free Dishes:


Marinated Roasted Peppers

Easy Potato Kumara Mash

Eggplant Caponata

Eggplant Caviar

Israeli Potato Salad

Grilled Zucchini

Variations on a Zucchini Salad

Dishes with Kitniyot:

Eggplant Dishes

Eggplant with Beans and Mushrooms

Eggplant with Coriander

Stuffed Red Peppers

Carrot Cumin Salad

Mushrooms with Cumin

Potato and Zucchini Curry

Vegetarian Biryani

Autumn Stir-Fry

Red Lentil Dahl

Lentil Stew

Butternut Soup


1 onion
1 butternut squash
1-2 zucchini
1 peeled apple
vegetable broth
olive oil
1 pinch of curry powder
fresh cream (optional)
salt and pepper to taste

Saute the chopped onion in some olive oil at the bottom of a pot or saucepan. When the onion turns translucent, add the cubed butternut, chopped zucchini and apple and saute for a couple of minutes. Cover with vegetable broth, add the curry and cook for about 20 minutes or until the squash is soft.
Puree the soup and stir in the cream.

Potato and Zucchini Curry


1 onion
2 garlic cloves, crushed
3/4 potatoes, cubed
1 big green or yellow zucchini, cubed
2/3 tomatoes
curry paste or powder
cilantro or parsley
yogurt (optional)

Fry onion until light brown. Lower the heat and add crushed garlic. A few minutes later add cubed potatoes and cook on low heat for about 5 minutes, stirring occasionally. Then add zucchini and cook for another 5 minutes.

Add the tomatoes and curry. Cover and simmer for at least 20 minutes or until the vegetables are cooked. Add the yogurt and cook for a few more minutes. Add coriander (or parsley) towards the end. Serve hot with rice or naan.