It’s funny; until this point in my life I never realized how close Purim and Pesach are to each other. Maybe it’s because as a kid the preparation for Pesach was never part of my brain space? Or maybe I wasn’t cooking then and now I am? Or maybe time seemed longer as a kid? Or maybe I just didn’t think too much into it? No matter the reason, it just never dawned on me how short the next four weeks can be for anyone making Pesach. By the way, since when is there such a thing as a short week or a long week?! Every week has seven days, and every day has 24 hours, and every hour has 60 minutes, and every minute has 60 seconds. So, no matter how you slice it, the week is the exact same amount of time. Yet, somehow, some weeks can feel like decades long and others just fly by. Anyway, moving on: yes, there is a purpose to this article. How can we make these coming weeks fly by and create simple, easy, healthy recipes that won’t need you to bring in extra chametz while you are trying to clean out the old?
In the next few weeks I will be sharing healthy, gluten-free recipes that are perfect for the time between Purim and Pesach.
Thinking of healthy, exciting, new, and delicious vegetaGluten-Free Muhamara Sauce Served With
Roasted Beets And Kohlrabi
le dishes are always the most difficult part to planning a menu. On most balabustas’ menus there is a variation of a potato side dish and a kugel side dish, and then some more kugel and potatoes. When planning a menu, start with something new and different. Muhamara is a versatile Middle Eastern condiment made from roasted red peppers, walnuts, pomegranate molasses, and breadcrumbs. This version uses quinoa flakes instead of bread crumbs to create a fabulous gluten-free dip or spread.
Makes 6 servings
- 1 large kohlrabi knob, peeled and cut into ¼-inch wedges
- 1 large golden beet, peeled and cut into ¼-inch wedges
- 1 large purple beet, peeled and cut into ¼-inch wedges
- 3 tablespoons grape-seed oil
- 3 tablespoons minced garlic
- Salt and pepper, to taste
(Yields about 1 cup)
- 1 (12-ounce) jar roasted red bell peppers, drained
- 1 large garlic clove
- 1/3 cup walnuts
- ½ cup quinoa flakes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon pomegranate molasses
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
Preheat an oven to 450 degrees.
In a medium-size mixing bowl add kohlrabi wedges, 1 tablespoon grape-seed oil, 1 tablespoon minced garlic, and a pinch of salt and pepper. Toss till kohlrabi is well coated. Place kohlrabi onto a well-greased baking sheet, using only a third of the baking sheet. In a flat layer, make sure it is well spaced in order to get color.
Using the same bowl, mix the golden beet wedges with oil, garlic, salt, and pepper, and place on the same baking sheet alongside the kohlrabi, using the next 1/3 section of the baking sheet.
Repeat with the purple beets, filling the third section of the same baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly.
In a food processor with an S-blade puree the roasted peppers and garlic until the garlic is very finely chopped. Add the walnuts and pulse until finely ground. Transfer the puree to a medium bowl and, with a spatula, mix in the quinoa flakes, oil, pomegranate molasses, salt, and cayenne pepper. (The sauce can be prepared up to four days in advance; cover and refrigerate.)
Place vegetable wedges on a platter, drizzle with muhamara sauce, and serve.
Bracha Serle works as a private chef specializing in healthy cooking such as gluten-free, dairy-free, sugar-free, nut-free, and other dietary restrictions or allergies. She also does end-product marketing for kosher food companies and supermarkets, teaching consumers how to use new food products on a daily basis. Bracha gives clean-eating healthy cooking classes and demonstrations. You can check out her work on Instagram @shesthechef and can be reached via email at email@example.com.