Crispy Chickpeas

 

Ingredients

• 1 1/2 cups cooked chickpeas, drained and rinsed
• Extra-virgin olive oil, for drizzling
• Sea salt
• Paprika, curry powder, or other spices (optional)

Instructions

• Preheat the oven to 425°F and line a large baking sheet with parchment paper.
• Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
• Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
• Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
• Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using.
• Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.

Apple Muffins (Vegan)

Apple Muffins

Dry ingredients

• ▢2 ⅓ cups (290g) all-purpose plain flour, (note 1 for gluten free)
• ▢⅔ cup (125g) packed brown sugar, coconut sugar or granulated sugar
• ▢3 teaspoons baking powder
• ▢1 teaspoon ground cinnamon
• ▢Pinch of any good-quality salt

Wet ingredients

• ▢1 (~180g) medium-sized apple, chopped roughly or finely
• ▢1 cup (250g) dairy-free milk
• ▢½ cup (125g) light-tasting vegetable oil
• ▢1 tablespoon apple cider vinegar, optional
• ▢1 teaspoon vanilla extract, optional

Topping (optional)

• ▢½ (~90g) medium-sized apple, chopped roughly or finely
• ▢2 tablespoons raw demerara sugar

Instructions

• Preheat the oven to 350°F. Line a muffin/cupcake tray with liners.
• Add all the dry ingredients to a medium or large bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl (except the apple) and mix until just before it's combined. Add the chopped apple and fold until the apple is evenly dispersed.
• Use an ice cream scoop or a large spoon to divide the batter into your muffin tin.
• Optional: Scatter the remaining chopped apple and granulated coarse sugar on top.
• Bake the muffins in the oven for 20-25 minutes OR until a skewer can be inserted into the middle and there is no wet batter on it, though some crumbs are fine (note 3).
• Cool the muffins in their tray for 10 minutes then allow them to cool on a wire rack.
• Enjoy the muffins warm or at room temperature! The muffins can be stored in an airtight container at room temperature for 2 days, in the fridge for 3 days or in the freezer up to 1 month. The crunchy raw sugar topping will soften after 1 day.

Notes

1. To make gluten-free muffins, substitute the plain flour with 1 ½ cups (150g) almond meal and 1 cup (160g) gluten-free all-purpose flour
2. This recipe will make 12 standard muffins or around 8-10 larger cafe-sized muffins.
3. For cafe-sized muffins, bake them for at least 25-35 minutes (depending on the size of your muffins) or until a toothpick comes out clean.

Impossible Meatloaf

INGREDIENTS

12 Ounce Package Impossible Burger
1 Cup Barbecue Sauce
1/2 Medium Onion, finely chopped
1/2 Red Bell Pepper, chopped
2 Cloves Garlic, minced
1 Teaspoon Old Bay Seasoning

• Preheat oven to 400°F.
• Place Impossible Burger, 1/2 cup of the barbecue sauce, onions, red bell peppers, garlic, and Old Bay seasoning in a large bowl. Use a fork to stir until the ingredients are well combined.
• Spray a generous amount of nonstick oil to cover the nonstick bread pan. 
• Transfer the Impossible Burger mixture, then press down gently to form into the pan. 
• Place in the oven for 25 minutes.
• Spread the top of the meatloaf with the remaining barbecue sauce. Remove from oven to let rest and cool for 15- 20 mins before serving.
• Remove from pan or cut and serve for everyone to enjoy!

TikTok Pasta

INGREDIENTS

• 2 pt. cherry or grape tomatoes
• 1 shallot, quartered
• 3 cloves garlic, smashed (optional)
• 1/2 c. extra virgin olive oil, divided
• Kosher salt
• Crushed red pepper flakes
• 1 (8-oz.) block feta
• 3 sprigs thyme
• 10 oz. pasta
• Zest of 1 lemon (optional)

DIRECTIONS

1. Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and most of the olive oil. Season with salt and red pepper flakes and toss to combine.
2. Place feta into center of tomato mixture and drizzle top with remaining olive oil. Scatter thyme over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
3. Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
4. To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) to skillet and stir until completely combined. Garnish with basil before serving.

Challah

Classic challah is almost as sacred as Shabbat itself, and we know how gratifying and delicious it is to prepare homemade challah at home. If you have always feared this task, we promise it is easier than you think!

 

Prep: 3 hours

Cook: 30 minutes

Serves: 2 loaves of challah Ready In: 3 hours 30 minutes

 

Ingredients

• 1⅛ cups lukewarm water

• 1 Tbs dry yeast

• 1 tsp sugar

• 4-4½  cups all-purpose flour (5 cups if you include honey in your recipe)

• 2 eggs, beaten, plus 1 whole egg for glazing

• ½  Tbs salt

• ¼ cup sugar

• ¼ cup honey (optional)

• ¼ cup vegetable oil

• Poppy or sesame seeds (optional)

• Mix-in options: dried fruit like raisins or cranberries, chocolate chips, colored sprinkles

 

Directions

1. Dissolve the yeast in the water with 1 teaspoon of the sugar. Beat well and leave for 10 minutes, until it froths.

2. In a very large bowl, lightly beat the eggs. Then add the salt, sugar, honey (optional) and oil and beat again. Add the frothy yeast mixture and beat well. Now add the flour gradually, and just enough to make a soft dough that holds together, mixing well, first with a large spoon, then working it in with your hands.

3. Knead vigorously for about 15 minutes, until it is very smooth and elastic, adding flour if the dough is too sticky.  

4. Add any optional mix-ins when the dough is almost ready.

5. Pour a little oil in the bowl and turn the dough, so that it is greased all over.

6. Cover the bowl with a damp towel and put it in a warm place to rise for 2-3 hours, or until it has doubled in bulk. Punch the dough down, then divide into 2 pieces to make 2 loaves (or one large loaf).

7. Braid challah into desired shape and place on a baking sheet lined with parchment paper or a silicone baking mat, leaving plenty of room for them to expand. Allow them to rise for 1 hour, or until doubled in bulk.

8. Now brush gently with the beaten egg yolk (with a few drops of water), or if you want to sprinkle with poppy or sesame seeds, brush first with the whole beaten egg (the seeds stick better if the white is there too)

9. Bake in a preheated 350F oven for 20-25 minutes (a bit longer if you’ve made one large loaf) or until the loaves are beautifully golden-brown. They are done if they sound hollow when you tap the bottoms.