Kenden Alfond

PP Ras El Hanout Vegetables Over Couscous

Kenden Alfond Vegetable Couscous.jpg

Chef:  Kenden Alfond; Jewish Food Hero Cookbook
Makes:  8 Servings
Prep Time: 1 hr
Cook Time: 1 hr
Total Time: 2 hr

 

 

INGREDIENTS

Vegetables (with or without peel)

  • 3 1/2 c cubed zucchini (from about 3 medium zucchini)
  • 2 c cubed turnips (from about 2medium turnips)
  • 2 1/2 c sliced carrots (from about 4 large carrots)
  • 10 c cubed eggplant (from about 2 medium eggplants)
  • 1 c diced onion (from about 1 large onion)
  • 1 c seeded and diced red bell peppers (from about 2 peppers)

Ras El Hanout Spice Blend

  • ¼  t ground cloves
  • 1 t allspice*
  • ½  t ground cumin
  • 1 t ground ginger
  • ½  t turmeric
  • ¼  t black pepper
  • 2 t  cardamom
  • 1 t cinnamon
  • 1 t coriander
  • ½  t nutmeg
  • ¼  t cayenne pepper:  Optional
  • 1 t salt, or to taste
  • 1 c fresh orange juice
  • 1 ½  c vegetable broth

*If you cannot find allspice, you can make it yourself by combining equal parts cinnamon,cloves, and nutmeg.

Couscous

  • 5 c vegetable broth (or water)
  • 4 c instant couscous

Garnish

  • Fresh Mint; one bunch


DIRECTIONS

  1. Preheat the oven to 350 F

Prepare the eggplant:

  1. Place the eggplant cubes in a large bowl, cover with water, and add 1 t of salt.
  2. Let soak for 20 minutes.
  3. Drain and rinse when ready to roast.

Spice blend

  1. Combine all spices for the Ras El Hanout spice blend and set aside.
  2. Squeeze 1 c fresh orange juice.
  3. Place 1 ½ c vegetable broth and the orange juice in a blender.
  4. Add the desired amount of spice mixture (less if you like not too much spice and more if you like spicy food) and blend the ingredients.
  5. Set aside.

Roast Vegetables 

  1. Place all prepped vegetables (except for the bell pepper) evenly in a baking dish.
  2. Pour the liquid spice blend over the vegetables.
  3. Use your hands to evenly coat the vegetables.
  4. Cover with aluminum foil and bake for 30 minutes, stirring occasionally.
  5. Prepare the bell peppers and finish roasting the vegetables
  6. While the vegetables roast, steam the red bell peppers in a steamer basket over a medium pot with 1 inch of boiling water, for 5 to 10 minutes.
  7. Add red peppers to the baking dish in the oven, and roast for another 30 minutes, or until all the vegetables are soft.
  8. Add more vegetable broth if needed during baking, to keep the vegetables moist.
  9. Turn off the oven but do not remove the vegetables, so they stay warm
  10. Mix the roasted vegetables with the steamed red bell peppers, and serve alongside the couscous in a large serving bowl.

Couscous

  1. Boil the vegetable broth or water in a large saucepan.
  2. Turn the heat off and stir in the couscous quickly.
  3. Cover the saucepan and wait 10 minutes while the couscous cooks.
  4. Taste the couscous after 10 minutes; if the consistency is still crunchy, add a little boiled water, then cover again to let the couscous absorb the water.
  5. Use a fork to fluff the couscous.
  6. Keep covered in the saucepan until you are ready to serve.

To serve

  1. Place couscous on large serving platter and cover with fresh mint (and other herbs if desired).
  2. Place the roasted vegetables in a separate serving bowl.
  3. Place the fresh mint garnish in a separate small bowl and place on the table in case your guests would like to add more.
  4. Serve hot.

Kenden Alfond coined the archetype of "The Jewish Food Hero".  Passionate about her Jewish culinary heritage, she takes traditional Jewish recipes and spins them into delicious whole plant based cuisine without oil.  “The Jewish Food Hero calls out to the healthy hero within each of us. It helps us all to create a new and healthy food future, one that is connected to our most beautiful traditions...“ View all of Kenden’s projects and her gorgeous website at http://jewishfoodhero.com/about/.  If you like this recipe, you will love the Jewish Food Hero Cookbook: 50 Plant Based Recipes for your Holiday Table. 


Click here to review the cookbook.

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PP Citrus Carrot Salad

Kenden Alfond Carrot Citrus Salad.jpg

Chef:  Kenden Alfond; Jewish Hero Cookbook
Makes:  8 Servings
Prep Time:  10 minutes
Cook Time:  5 minutes
Total Time:  15 minutes

INGREDIENTS

Salad

  • ½  lemon, sliced into thin rounds and quartered
  • 3 ¼  c coarsely grated carrots (from about 10 medium-sized carrots)
  • 1 c chopped dried apricots
  • ¼  c minced parsley
  • 2 t ground cumin
  • 2 t ground cinnamon
  • Sliced shallots or green onion to taste; Optional

Citrus Dressing

  • 1 t fresh orange zest
  • 3/ 4 c fresh orange juice
  • 2 T lemon juice
  • Sea salt to taste
  • Pepper to taste

DIRECTIONS

  1. Cook the lemon slices by placing the quartered lemon slices in a small skillet and
  2. sauté for 5 minutes

Salad & Seasoning

  1. Grate the carrots using the food processor grater function (or a hand grater).
  2. In a large bowl, combine the carrots, dried apricots, and parsley.
  3. Add the sautéed lemon slices, along with all of the remaining ingredients, and mix well.
  4. Add shallots or green onion if using.

Dressing

  1. Combine all the ingredients in a small bowl and whisk to blend

To serve

  1. Just before serving, pour the dressing over the salad and toss to coat

Kenden Alfond coined the archetype of "The Jewish Food Hero".  Passionate about her Jewish culinary heritage, she takes traditional Jewish recipes and spins them into delicious whole plant based cuisine without oil.  “The Jewish Food Hero calls out to the healthy hero within each of us. It helps us all to create a new and healthy food future, one that is connected to our most beautiful traditions...“ View all of Kenden’s projects and her gorgeous website at http://jewishfoodhero.com/about/.  If you like this recipe, you will love the Jewish Food Hero Cookbook: 50 Plant Based Recipes for your Holiday Table. 


Click here to review the cookbook. 

Jewish Food Hero Cookbook 2.jpg
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PP Mushroom Soup with Tofu Sour Cream

Kenden Alfond Mushroom Soup with Tofu Sour Cream.jpg

 

Chef:  Kenden Alfond; Jewish Hero Cookbook
Makes:  8 servings
Prep Time:  30 minutes
Cook Time:  45 minutes
Total Time:  1 hour 15 minutes

 

INGREDIENTS

Soup

  • 5 1/2 c low-sodium vegetable broth
  • 2 c diced onion (from 2 medium onions)
  • 12 c sliced button mushrooms
  • 2 t dried dill or 2 T fresh dill
  • 1 T Hungarian paprika, or to taste (or regular sweet paprika)
  • 3 T soy sauce (or gluten-free tamari)
  • 2 c rice milk
  • 1/2 c strained tomatoes
  • 1 1/2 t sea salt, or to taste
  • Black pepper to taste
  • 1–2 T flour to thicken the soup (Optional)
  • 1 c fresh minced parsley (Garnish)

Tofu Sour Cream 

  • 1 1/2 c silken tofu
  • 2 t lemon juice
  • Sea salt to taste

DIRECTIONS

Soup

  1. Place ¼ c of the vegetable broth in a large soup pot and heat over medium heat
  2. Add the onion and a pinch of sea salt
  3. Cook and stir the onion for 5 to 10 minutes, or until the onions are tender
  4. Add the mushrooms, another pinch of sea salt and ¼ cup of vegetable broth, and cook and stir for an additional 5 to 10 minutes, until the mushrooms have softened
  5. Stir in the dill, paprika, and soy sauce
  6. Add the remaining vegetable broth, rice milk and strained tomatoes
  7. Cover the pot and reduce the heat to simmer on low for 20 minutes
  8. Add the sea salt and black pepper
  9. If adding flour to thicken, use ¼ c of cold water and add flour, stirring until dissolved. 
  10. Add mixture to the soup and stir until thickened.
  11. Simmer for an additional 5 minutes
  12. Serve hot, in decorative soup bowls, garnish with a dollop of tofu "sour cream" & a sprinkling of parsley.

Tofu Sour Cream

  1. Place all the ingredients in a blender or food processor and blend until smooth

Serve hot, in decorative soup bowls, garnished with a dollop of tofu “sour cream” and a sprinkling of fresh parsley.

Kenden Alfond coined the archetype of "The Jewish Food Hero".  Passionate about her Jewish culinary heritage, she takes traditional Jewish recipes and spins them into delicious whole plant based cuisine without oil.  “The Jewish Food Hero calls out to the healthy hero within each of us. It helps us all to create a new and healthy food future, one that is connected to our most beautiful traditions...“ View all of Kenden’s projects and her gorgeous website at http://jewishfoodhero.com/about/.  If you like this recipe, you will love the Jewish Food Hero Cookbook: 50 Plant Based Recipes for your Holiday Table. 


Click here to review the cookbook. 

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PP Twice Baked Sweet Potato Tzimmes


Kenden Tzimmes.jpg

Chef:  Kenden Alfond; Jewish Food Hero Kitchen
Makes:  4-6 Servings
Prep Time:  15 minutes
Cook Time:  1 hr (sweet potatoes) 15 minutes (browning)
Total Time: 1 hr 30 minutes

 

 

 

 

INGREDIENTS

  • 4 lg sweet potatoes (or yams)
  • Juice of 2 oranges
  • 2 t cinnamon
  • ¼ t sea salt, or to taste
  • ¼ c raw sugar or maple syrup
  • 1 c prunes, coarsely chopped
  • Garnish:  2 green onions

DIRECTIONS

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Place Sweet potatoes on a baking sheet.  
  3. Bake for 1 hour, or until completely baked.
  4. Remove from the oven and set aside to cool.
  5. When cool enough to handle, slice sweet potatoes in half lengthwise.
  6. Use a spoon to scoop out the orange flesh and place it in a large bowl.
  7. Reserve the sweet potato skins.
  8. In a large bowl, mash the sweet potato flesh, adding the orange juice, cinnamon, sea salt and raw sugar/maple syrup.
  9. Stir in chopped prunes
  10. Fill the empty sweet potato skins with this mixture and place them on a baking sheet
  11. Bake for 15 minutes, until they are golden on top
  12. Garnish with thinly sliced green onion if desired.

Kenden Alfond coined the archetype of "The Jewish Food Hero".  Passionate about her Jewish culinary heritage, she takes traditional Jewish recipes and spins them into delicious whole plant based cuisine without oil.  “The Jewish Food Hero calls out to the healthy hero within each of us. It helps us all to create a new and healthy food future, one that is connected to our most beautiful traditions...“ View all of Kenden’s projects and her gorgeous website at http://jewishfoodhero.com/about/.  If you like this recipe, you will love the Jewish Food Hero Cookbook: 50 Plant Based Recipes for your Holiday Table. 
 

Click here to review the cookbook. 
 

 

Jewish Food Hero Cookbook 2.jpg
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