Recipe Roundups

The (Almost) Vegan Recipes Your Favorite Foodies Can’t Live Without

Kosher.com Staff July 27, 2017

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Sometimes when you’re trying to go meat-free, dairy-free, and fish-free, you end up being inspiration-free. Don’t worry! We’ve asked all of our favorite foodies what they’re making to keep it interesting-and Summery- for the rest of July. 

1. Eggplant Mushroom Quiche by Brynie Greisman

This parve quiche is nice enough to make for Shabbos (don’t tell anyone what’s in it the first time — I didn’t!) and is really easy. the dough can be made in advance and frozen and so can the finished product. Dress it up with mushroom sauce, if desired.

2. Quinoa Tabouli by The Aussie Gourmet

My family loves Tabouli and I make it every Friday night.  Here is a new twist on that dish. I got this recipe from my cousin Shelley Serber.  She has a wheat allergy and developed this amazing recipe to resemble the real Tabouli which is made from Bulgar wheat.  If you eat quinoa over Pesach it’s a great side dish.

3. Quick and Easy Fried Rice by The Overtime Cook

Excuse me for a minute while I go all nostalgic on you here, but I grew up with this dish, so it’s really exciting to share Daddy’s Quick and Easy Fried Rice and Eggs with you all. My father made it all the time when I was growing up – and it’s no wonder! If you have leftover rice (or you can make extra rice when making some for a different dish) you can transform it into a yummy side dish.  My father used to do it as a real spur-of-the-moment thing. “Oh look – leftover rice from supper? Let’s make lunch for tomorrow!”

With just a few minutes of prep and simple ingredients, this is bound to become your go-to side dish…and maybe you’ll get nostalgic about it one day too.

4. BBQ Tofu Summer Rolls by Melinda Strauss

Summer rolls have literally become a SUMMER Shabbat staple in my house. When it’s crazy hot outside (I live in NY and yes, anything over 85 degrees is too hot for me), I love serving cold apps so this clearly fits the bill. Every weekend, I make different summer roll variations with fillings like roasted salmon, ground beef, shredded chicken and baked tofu. I love challenging myself to come up with new flavor combos and that’s where this bbq tofu recipe came from. Tofu baked in bbq sauce, tons of creamy cole slaw and delicious fresh basil all rolled tightly in rice paper wrappers. And don’t forget about that dipping sauce. Every summer roll needs a dipping sauce!

5. Hasselback Eggplants by Chanie Apfelbaum

6. Roasted Sesame Broccoli by The Overtime Cook

The way I’ve always cooked for holidays like Sukkot is to prepare all of the freezer-friendly dishes well in advance, then last minute, I prepare some veggie sides, which don’t freeze well. If you’re looking for quick and easy veggie sides to add to your Sukkos menus, I’ve got just the thing for you: Roasted Sesame Broccoli.

7. Hearty Vegetable Soup by Cooking In Heelss

This recipe makes about 6-8 bowls of soup. I usually double it and keep half in the freezer for a rainy day. Literally though, I’m always freezing on rainy days! The seasoning mix makes a lot but I love to use it on fish, chicken, or even hash browns to add a savory OOMPH in a flash to my dishes. If you like a little spice in your life, go ahead and add a little cayenne to the mix. This recipe is very kid friendly. To aid in my research, my daughter downed two bowls last night and then went for my husband’s bowl. Wasn’t that nice of her?  

8. Excellent Eggplant by The Aussie Gourmet

I love eggplant in all shapes and forms, be it eggplant parmesan, rollatini, in salads, stuffed with lamb or made into dips. Over the years, I have created some really delicious dips and salads with eggplant. It is so expensive to buy premade dips all the time, but so easy to make. Here are 3 easy ways to make eggplant dishes and they are so good that your family will think you went on a cooking tour in Israel to learn them!
According to some sources that I read, the eggplant (solanum melongena) is a species of nightshade commonly known in British English as aubergine and also known as brinjal, brinjal eggplant, melongene, garden egg, or guinea squash. It is related to both the tomato and the potato. It is found in a lot of Middle Eastern cuisine such as moussaka and in French cuisine in ratatouille.

9. Roasted Garlic And Black Bean Veggie Burgers by Cooking In Heelss

How does it taste you ask? Well it’s like Roasted garlic met up with some chili (the bean kind) and said let us make a delicious and beautiful union that tastes way better than Dr. Praegers! Hurrah! Plus, balsamic mayo really puts it over the top.

10. Zoodle and Veggie Bowl by Joodie the Foodie

11. Roasted Purple Cabbage by Melinda Strauss

Did you know that you could roast purple cabbage and it would look THIS good??? I love that you can serve it as a side dish or even as part of a main. And this is such a versatile recipe. You can sprinkle the cabbage with whatever spices you want. Serve on it’s own or with the meat sauce.

12. Roasted Green Beans with Onion Garlic by The Overtime Cook

So tonight I am sharing one of my favorite veggie recipes. And by that I mean, this is how my mother always makes roasted green beans, and I love them. So I made my mother’s green beans, and now I am sharing them with you. They’re simple, but sometimes simple is really best!

13. Pad Thai by Cooking in Heelss

What I love about this recipe is it can be made as a meat dish or a pareve one. This way you have a filling dinner with proteins and carbs and veggies all in one with and a potential open opportunity for ice cream later on! What more could you ask for?  Oh right, the recipe, duh!

14. Classic Potato Latkes with Assorted Toppings by Norene Gilletz

Tradition! You really can’t go wrong with classic potato latkes. I’ve added four unique toppings to serve alongside, each with its own flavor. Make a different topping every night and delight your guests!

In addition you can prepare the latkes in 3 different ways, click here to see how.

For even more creative latke toppings, click here.

15. Lentil Sloppy Joe Stuffed Sweet Potatoes by Sina Mizrahi

16. Kohlrabi and Beet Slaw by Melinda Strauss

I have to admit that until today, I’d never made anything with kohlrabi. I seriously had no idea what I was getting myself into when I started peeling that insanely thick skin and yes, I did google how to peel kohlrabi. I was so surprised and excited by the sweet nature and crunchy texture of this vegetable, very similar to jicama. Let’s just say there’s going to be tons of kohlrabi in my future and it should definitely be in yours!

17. Fabulous Fall Soup by The Aussie Gourmet

There is nothing like the magic of hot soup to warm your soul and fill your belly. I have always loved soup. This easy to make hearty soups will keep you warm and satisfied any night of the year.

I try to make a lot of different soups on one day so I have ready to go meals in the freezer on those chilly days. My kids love having a bowl of soup waiting for them when they come home from school.

18. Whole 30 Frittata by Cooking in Heelss

For those of you who aren’t on whole 30 which I’m going to assume is most of you, this Frittata is perfect now that Shabbos is getting shorter and people are most likely still meat when Shalosh Seudot rolls around. I always get asked what to make besides tuna and egg salad, This seems like a great option to me. Just leave out the sausage so that people can still eat their pizza for Melava Malka.

19. Vanilla “Cheese” Pancakes by Chevy Slomovics and Raizy Janklowitz

These pancakes have all the delicious creaminess of milchigs without the cheese! Our kids love them as bite-sized latkes, but they taste great as larger pancakes as well! And the leftovers make a wonderful packed lunch the next day.

20. Slow Cooker Curried Chickpea Stew by Jamie Geller

Make this for dinner any night of the week. It’s a one pot vegan dinner you can enjoy on its own or serve with my Moroccan pomegranate chicken on the side.

21. Shakshuka Matzo Brei by Melinda Strauss

This is definitely not the matzo brei I grew up eating but I think my dad will be proud! He was the official matzo brei maker in my house (is that a thing?) and as kids, we always stuck to traditional matzo, eggs, salt and pepper. I didn’t even know there were other ways you could make your matzo brei until I became a blogger and started noticing other bloggers using cinnamon in their versions. Sweet matzo brei?!?!?! Yes please! Beyond adding cinnamon, I realized that matzo brei is just a vehicle to add tons of different spices and flavors (just like latkes) and I’m definitely getting in on that trend. My version today has the flavors of shakshuka, including jalapeno, tomato sauce, cumin and, of course, EGGS! Welcome to the new matzo brei generation.

22. Spiralized Latkes by The Overtime Cook

23. Minim Salad by The Aussie Gourmet

I love TuB’shvat as it represents re-birth of the garden as we head towards spring. There is no halacha of anything we have to do, but we focus on eating fruits and especially ones from the sheva minim. This salad represents most of the minim which is a great way to intertwine the components into your meal.

24. Quick and Easy BBQ Tofu by The Overtime Cook

So here’s the history of this recipe. A long time ago (we’re talking all the way back in the days when I was a kid…) my mother was in a waiting room and picked up a magazine to pass the time. A tofu recipe jumped out at her, so she went home and made it. Not only was it delicious enough for my siblings and I to enjoy it, but it was easy enough for my mother to love making it for supper. The health benefits? Well that’s just a big added bonus!

I didn’t have the exact recipe, so I played around and came up with this one. It was just as good as I remembered, and I’m sure you’ll love it too!

25. You-Won’t-Believe-It’s-Not-Dairy Pasta Dish by Estee Kafra

I’ve made this sauce with many different varieties of pasta and it’s great any way, so pick your favorite and go for it! It’s excellent with stuffed butternut squash or mushroom ravioli as a starter, or as a side dish with a smaller pasta. You can use regular coconut milk or use the light one for a lower-fat version.

26. Vegetable Tarts by Faigy Grossmann

I used the same base recipe and changed up the vegetable topping options. You can also combine your own favorite mix of vegetables in the same manner.

27. Sheet Pan Broccoli Hash & Eggs by Melinda Strauss

Sheet Pan Dinners are all the rage right now and for a few very good reasons: they are easy, quick, healthy and you only have to wash one thing…your sheet pan! My friend Chanie, from Busy in Brooklyn, even went one step further and created sheet pan chicken fajitas to use in different 5 ways. How amazing is that?!? The thing I like the best about this broccoli hash & eggs recipe is that you can add cheese to it (my vote is for feta) or you can top it with shredded chicken (I would use the shredded chicken recipe from my latke post because it’s easy as this sheet pan meal).

28. Ginger Date Cookies by Melinda Strauss

I love when I get to eat a cookie and don’t feel bad about it. I mean, I guess I shouldn’t ever feel bad enjoying something delicious but the guilt just sets right in. Maybe it’s because I can never eat just one cookie…I always have a second and then even a third and then I’m like, OOPS! So yes, I did have three of these Ginger Date Cookies while they were cooling on the counter but I kinda felt less bad because there is no gluten, no dairy and even no eggs.

29. Shakshuka by Pamela Reiss

30. Sweet Potato Burgers by Nechama Norman

Sweet Potato Burgers are a great meat-free dinner idea!

31. Ginger Miso Kabocha Squash Soup by Melinda Strauss

Just look at that beautiful silky texture. The kabocha squash blends so smoothly into a thick and luscious soup and the coconut milk gives it so much creaminess that you would think there is tons of dairy running through it. Just get me a spoon!

32. Roasted Broccoli and Red Onion by The Overtime Cook

I’ve been making these roasted broccoli and red onions, all the time, for a while now. In fact, it’s become my go-to recipe for broccoli and it’s always a hit. Not only that, but I’ve made a modified version of this for Pesach, and it was gone in minutes. Did I mention how crazy easy the recipe is?

33. Hearty Autumn Vegetable Soup by The Overtime Cook

It’s hearty and rich, really filling, packed with flavor, has a bit of protein thrown in for good measure, and does exactly what I needed it to do: warms you up on a cold day.

34. Roasted Smashed Potatoes with Leeks by Melinda Strauss

sure, you can eat mashed potatoes or you can eat roasted potatoes but why not get a bit of both in every bite? I love this recipe because it’s a one-pan-wonder packed with crazy amounts of flavor. The potatoes are steamed in the oven then smashed, drizzled with tons of olive oil and garlic and roasted with leeks.

35. Kale and Sweet Potato Saute by Jill Hillhouse and Lisa CantkierThe sweet taste of sweet potatoes, the heartiness of kale, and the spice of chili and cumin combine for a delicious side dish that is perfect with grilled chicken, lamb or beef, or with our almond-crusted salmon [recipe in the cookbook]. If there is any left over, top it with some fried or scrambled eggs for a breakfast hash that will keep you going all morning.

36. Asian Kale Slaw by The Overtime Cook

Super easy. Super delicious – oh, and if you’re skeptical, just know that my father, someone who doesn’t exactly like new and trendy “superfoods” tried this salad too. His reaction? “Hmm. Kale is actually not bad.” If you knew my father, you’d know that “not bad” is actually his highest form of praise for a new recipe.

37. Layered Green Bean and Pickled Carrot Salad by Melinda Strauss

There is seriously no wrong time of year to eat this layered salad with it’s crisp vegetables, sweet toppings and crunchy pistachios, but it’s especially great for the Jewish holiday of Rosh Hashanah! This beautiful rainbow salad incorporates many traditional foods that we eat on Rosh Hashanah, called “simanim”, as a good omen for a sweet and fruitful new year. Some of the simanim include apples dipped in honey, squash like pumpkin and acorn, leeks, beets, dates, carrots and pomegranates and many of those have been included in this recipe. Can you just imagine the look on your guests faces when you bring this bright and healthy salad to the table??? It just screams “EAT ME!!”

38. Cross-Hatched Broiled Eggplant by Peas, Love & Carrots

It is so simple and so delicious. The cooking time takes about an hour but the active work takes less than 5 minutes. You get so much flavor for such little effort and it looks so insanely beautiful on the table. In fact, I don’t only make this when I’m short on time because no matter how many people you are serving, it always gets finished!

Cross-hatching the eggplant adds tons of little corners to the eggplant that get perfectly crispy and it makes it so easy to just scoop out the actual flesh. I like to serve it with a drizzle of tehini, some fresh parsley and when I want to get fancy I’ll sometimes add some chopped tomato and shallots.

39. Mushrooms and Chives Over Toasted Baguette by Sina Mizrahi

This is a wonderfully light appetizer that is easy, yet sophisticated. The caramelized onions, sautéed mushrooms, and hints of garlic fuse to create a perfect blend of flavors that will make your family and guests reach for more.

40. Simple Spring Vegetables with Gluten-Free Pasta by Barbara Kafka

This vegetarian dish can be served as a main course, as a pasta course, or, without pasta, as a side dish. I was very lucky to find tiny sugar snaps that didn’t need stringing, but most will. Serves four as a main course, or six as a pasta course.

41. Green Apple Coleslaw by Melinda Strauss

You know when you have a dish that you make all the time but never take the time to measure it correctly? And then people keep asking you for that recipe but you can basically just give them a list of ingredients and send them on their way? Well I finally decided to perfect my favorite coleslaw and instead of just sharing it with my friends, I’m sharing it with everyone! This coleslaw is easy to prepare but packs tons of flavor. It combines shredded purple cabbage (my favorite), green cabbage, carrots, raisins and green apples so it’s crunchy, chewy, sweet and tart all at the same time. Every time I mention green apples, my mouth starts watering. Does that happen to you?

42. Baked Cauliflower or Broccoli Latkes by Brynie Greisman

These simple, gluten-free latkes are baked, not fried, and are made starch-free with broccoli or cauliflower in place of the traditional potatoes.

43. Fava Bean Falafel by The Overtime Cook

The fava beans give off a very unique flavor, almost floral like. You can chose to add chickpeas as well or leave it all fava beans like I did (since that’s all I had on hand). My only tip, and please stay true to it, is to use DRIED beans, always. Please don’t disregard the beautifulness of falafel and used canned beans, just don’t.

44. Shakshuka For a Crowd by Peas, Love & Carrots

Its the perfect way to host a brunch. Make a huge sheet pan, serve some crusty bed on the sides and finish off the menu with some mimosas. BOOM. Best brunch hostess ever!

However you do it, just make it. Your family will thank you!

45. Pistachio French Toast with Banana Salsa by Esther Deutsch

An elegant french toast recipe with sophisticated flavor. Pistachio crusted bread is battered, fried, and served with a fresh and zesty banana salsa.

For another variation, try this simple french toast recipe by Chaya Piatt.

46. Mushroom and Garlic Quinoa by The Overtime Cook

This is an old favorite of mine, but I’ve always done it with rice. Brown rice, but still. Carbs. I reinvented this as a quinoa dish, which by most accounts is healthier than rice. The good news? It’s still really delicious. The better news? Quinoa cooks super quickly. The best news? Your whole family will love this Mushroom and Garlic Quinoa!

47. Candied Baby Eggplant by Melinda Strauss

I enjoyed my candied baby eggplant with a cup of hot tea but you can eat them plain or even use them as a condiment on top of a piece of lamb or veal. I might even try slicing some of the eggplant and eating it on a turkey burger. The mix of sweet and savory is out of control!

48. Quinoa & Zucchini Pie by Melinda Strauss

Healthy, beautiful, packed with flavor, easy to make and freezer friendly. Need I say more??? You can use any flavor or color quinoa you have on hand and fill with any added vegetables that your heart desires. I used both white and red quinoa for visual impact and the zucchini adds a nice balance of freshness with tons of parsley and lemon zest.

49. Baked Falafel Crusted Onion Rings by The Overtime Cook

Baked Falafel Crusted Onion Rings are crispy, delicious, and really unique!

50. Spanish Pasta by Brynie Greisman

Literally bursting with flavor and interesting texture, this recipe has become a favorite of my family’s. Don’t be deterred by the long list of ingredients — it’s ready in no time.

51. Grilled Corn, Peach and Spinach Salad with Honey Lime Dressing by The Overtime Cook

Let me tell you folks, I’ve kinda become obsessed. This recipe hits all the notes – sweet, smokey, sharp, spicy, savory….all of it! I’m already dreaming of the next time I’ll make this salad – try it and you’ll understand!

52. Spicy Peanut Sesame Noodles by Peas, Love & Carrots

Whether you make it for a shabbos afternoon, as a barbecue side dish, or as the perfect portable beach day lunch it is one of those recipes thats just perfect. It’s versatile and I included a bunch of variations in the recipe to help you make it even more to your liking! I never know when I make something like this whether mysids will eat to or not, but they all LOVED it. I actually kept the veggies separate and each kid customized what veggies they wanted in their bowls.

53. Italian Grilled Zucchini by The Overtime Cook

I was looking for a vegetable to choose, and my eyes stopped at the grilled zucchini. It looked fine. Good even. I was about to order it, but then I stopped and realized that I just couldn’t bring myself to pay someone else to grill my zucchini. Plus, mine is just so good. And I can’t imagine that their zucchini compares.

So I went home and I grilled some zucchini. And as I sat there enjoying it, I knew I would have to post my recipe. It may be simple, but it’s bursting with flavor, and really pretty good for you.

54. Dairy-Free Avocado Ice Cream by Melinda Strauss

So many leftover avocados in the house!! Why?? Sometimes you buy the Costco size package of avocados and sometimes you forget that you bought them and then they get very very ripe and your kids don’t like them too mushy so you wonder what to do with them…sound familiar at all? Do you freeze them (yup, you can freeze avocados), turn them into guacamole or maybe even turn them into ice cream? Yup, ice cream!

55. Scallion Quinoa Patties with Lemon Garlic Paprika Aioli by Esther Deutsch

56. Broccoli and Quinoa Salad with Asian Vinaigrette by The Overtime Cook

The idea for this recipe struck late one night. And by late, I don’t mean my usual 1-am-still-baking-cookies late. I mean almost asleep kind of late. And for those of you who know me…that’s late! So I opened up one eye, opened up the notes app on my iphone, and typed “quinoa + broccoli salad.” And it’s been in the back of my brain ever since.

At first, I was going to go with a traditional broccoli salad type dressing, but with added quinoa. Then I decided to take the flavors in a different direction. I settled on an asian-inspired dressing, and I am thrilled with how it turned out. If you are a quinoa fan, or you’re considering jumping on the quinoa bandwagon, try this. Soon! It’s simple, delicious, and healthy!

57. Lemon Coconut Crumb Muffins by Melinda Strauss

It may be completely freezing outside my house right now but inside my kitchen, it’s Summer! Bursts of lemon, loads of coconut and some sweet sweet honey. The best part about these muffins is that my husband won’t go anywhere near them (he HATES coconut and lemon- what is wrong with him, right?!?) so I get to eat them all! Okay, so maybe I’ll share a few but don’t tell anyone they are gluten free, grain free and dairy free! No one has to know!

58. Abby’s Pesto Pasta by Peas, Love & Carrots

Pesto is so versatile, you can use it on your pasta, spread it on a sandwich, marinate your chicken in it, or use it as a salad dressing. The possibilities are endless which means having a freezer stocked with pesto will only make your life easier.

59. Roasted Carrot and Ginger Soup The Overtime Cook

If you’re going to learn one thing about cooking from me, let it be this. Roasting vegetables brings out the best of their flavors. It intensifies their best notes, makes the vegetables sweeter and more flavorful. Take this soup for example. Carrot ginger soup is delicious. I’ve made it and enjoyed it many times in the past. But the other day, in the grocery store, I suddenly thought of roasting the combination. I knew I would make a soup ten times better than the unroasted kind.And I was totally right. This soup has the most amazing, rich and delicious flavor of carrot and ginger. It’s fall and comfort in a bowl!

60. Lentil Walnut Burgers by Ronit Peskin

Once crumbled, these work as a terrific imitation for ground beef crumbles, and are amazing in spaghetti bolognese and sloppy joes. This food is a complete protein as it contains both legumes and nuts, providing all the essential amino acids the body requires.

61. Gluten Free Kale Pesto Ravioli by Melinda Strauss

I am jumping for joy over this recipe!!! This gluten free ravioli dough is durable, a little nutty (literally and figuratively) and will fill you up with only a few pieces because the ingredients are healthful and rich with nutrients. What’s even better is that I can now make homemade ravioli for Passover. I made a fresh homemade kale pesto for the filling and topped the ravioli with even more pesto, fresh lemon juice and crunchy pine nuts.

62. Pesto Potato Pinwheels by The Overtime Cook

Now let’s talk potatoes. Not just potatoes, but PESTO potatoes y’all! And it gets better, because said pesto potatoes are wrapped up in a glorious layer of carby puff pastry. They’re extra awesome because the pinwheel shape is just plain pretty. And the little size means they’re a perfect appetizer, or better yet, party food. I served these a number of times over the holidays, and they got rave reviews all around. Bonus: they froze nicely! Don’t tell anyone.

63. Herb Roasted Sweet Potatoes by The Overtime Cook

Don’t let the simplicity fool you. These fabulous potatoes have got just the right amount of flavor and texture to bump these beauties up to the top of my favorites list!

64. Beer-Batter Broccoli Bites by Rivky Kleiman

Toothsome broccoli in a crisp and crunchy coating with a tangy and satisfying dip. A very palatable appetizer or side dish that will disappear before your eyes.

65. Yummy Pesto Butter by Rabbi Hanoch Hecht

On Shabbos, we serve our homemade challah hot. Before Shabbos we wrap the challah 80 percent (avoiding full wrapping for halachic reasons) and place in the oven so it’s nice and hot for the meal. This dish complements that beautifully.

66. Fig Newton Turnovers by Melinda Strauss

I love finding fresh figs while I’m grocery shopping, especially when they are actually on my grocery list! So on a recent trip to Trader Joes when I saw the figs just hanging out and waiting for some love, they called to me and I answered back…by roasting and smashing them and stuffing them in sweet, salty and crunchy gluten free dough. This very special dough is adapted from Primal Palate’s hamantaschen recipe that I love to make Purim time so I’ve turned it into a turnover to eat year round.

67. Butternut Squash and Apple Latkes by The Overtime Cook

Now let’s talk latkes. Specifically, let’s discuss latkes that combine the two upcoming holidays perfectly! This is actually an old recipe of mine, but I took it out, dusted it off, and completely revamped it just in tome for your holiday celebration! Butternut squash, apples – those are thanksgiving flavors, right? Fry them up in a latke? You have a delightful “thanksgivukkah” recipe!

68. Plum Braised Baby Bok Choy by Melinda Strauss

You are not going to believe me when I tell you that this stunning side dish can be made in less than 30 minutes!!! Seriously. Brown the bok choy. Make the sauce. Simmer the bok choy. Thicken the sauce. And all in one pot. Done! This was my first time ever making bok choy, which is always an exciting moment for me, so I wanted to try something new and unique. Bok Choy braised in a savory fruit sauce just doesn’t seem to exist and I couldn’t understand why, so I figured I would give it a shot and it actually worked out very well. Why plums? Well, they were sitting on my counter and I happen to love that plums aren’t too sweet and can lend themselves very well to savory dishes, especially with the almost bitter taste of bok choy. And I love how the plums turn a beautiful shade of, well, plum. This is definitely a crowed pleasing side dish!

69. 4 Ingredient Paleo Pancakes by Melinda Strauss

I am about to blow your mind with these pancakes! I know I make a lot of over-the-top recipes with tons of ingredients on Kitchen Tested but this recipe is the exact opposite. Only 4 ingredients to the best Passover pancakes I’ve ever had. And the best part? No boxed Passover products to be seen!!!

70. Onion Pockets with Roasted Sweet Potato and Parsnip by Elky Friedman

Before Pesach this year, the ShopRite of Lakewood was giving away free boxes of Manischewitz matzah. The poor guy who was supposed to be handing out the boxes turned to my friend, who was on her way out of the store, and said, “Wonder why none of you Orthodox people want the free matzos?!”

Instead of giving him a whole explanation, she took one from him, thanked him profusely, and went on her way. And guess what she found when she got home? A booklet of kosher for Pesach recipes attached to the back. And who do you think she called as soon as she saw a recipe for stuffed onions? Yours truly. She planted the idea in my head…and here you have my version. Thank you, Rivka B., for always passing ideas along to me.

With the diced sweet potato, add any vegetable that pleases your palate. Garnish these with croutons, crushed nuts, french fried onions, or more parsley flakes.

71. Deconstructed Egg Salad by Sina Mizrahi

72. Chunky Vegetable Soup by The Overtime Cook

When I was tasked with putting together a delicious new dish for Thanksgiving, I thought of making a dish my mom would – and could – enjoy. In the last few years, she’s been eating healthy and losing weight, and I wanted to create something that would incorporate all of the flavors of Thanksgiving into a delicious and flavorful dish that just happens to be healthy. Could it be done? It’s got all of the flavors and ingredients of Thanksgiving. It’s fall and winter comfort in a bowl. And it’s healthy…for my mom. And for you.

73. Falafel-Stuffed Eggplant by Naomi Nachman

Israeli food has become very popular across the globe. My family loves it, so I often test all kinds of recipes on them and get their feedback when I experiment with new varieties of Israeli cuisine. Stuffed eggplants in particular have been appearing in cookbooks, magazines and blogs in the last few years. The eggplant is usually stuffed with beef or lamb, but I wanted to try a vegetarian version. This eggplant dish was inspired by my love of falafel, and my family really enjoyed it.

74. Quinoa and Spinach Stuffed Portobello Mushrooms by The Overtime Cook

These appetizers are delicious and gorgeous – enough that I would happily serve them to anyone, dieting or otherwise. However, at the same time, this is the kind of dish you will feel good about eating – or serving!

75. Super Spirals by Sara Wasserman

Slightly salty and totally tasty, these spirals disappear as fast as you put them out. They are a real treat!

76. Mushroom Eggplant Tofu Burgers by Melinda Strauss

My daughter is really obsessed with hamburgers these days and I love how she can finish an entire huge burger in a bun for dinner. The burgers are bigger than her head! So I thought I would try making her a new type of burger to switch things up a little and I would say it was a pretty good success. I mean, she knew she wasn’t eating a beef burger but she wasn’t spitting it out either. I think if I really wanted to fool her, I would grind up the cooked mushrooms and eggplant before adding the tofu so maybe I’ll try that next time but I love that you can actually see pieces of the vegetables in this healthy and filling burger.

77. Healthy Oatmeal Pumpkin Pancakes by The Overtime Cook

78. Whole Roasted Cauliflower with Lemon Thyme Vinaigrette By Melinda Strauss

I roast vegetables every week but it always seems like the same recipe. Sure, cauliflower roasted in the oven with olive oil and a variety of spices is always delicious but at some point, it just the same thing over and over again. So instead of just trying a new vegetable or different spices, I went in an entirely different direction and decided to roast the whole head of cauliflower in one piece. After boiling it in an incredibly flavorful broth until soft, I roasted it at high heat in the oven and took the flavor to a whole new level. And to add even more punch, I whisked together a vinaigrette with fresh thyme from my garden and fresh lemon juice. Not only does this whole roasted cauliflower taste great, it’s also a show stopper!

79. Crock Pot Falafel with Pumpkin Hummus by Melinda Strauss

If you’re wondering how falafel balls can be crunchy and fluffy from a crock pot, you will be pleasantly surprised by the texture and airiness of these healthy falafel balls made with canned chickpeas, onion, spices, lemon juice, egg and bread crumbs. So simple to make and packed with authentic flavor!

80. Root Vegetable Chips by Temi Philip

These crispy vegetable chips add a crunch to your soup. They can also be served on the side.

81. Quinoa Breakfast Bowl with Caramelized Bananas by May I Have That Recipe

With the change of seasons, as the sun bathes us in its warmth and light, the activity in our house is on the upswing. The kids are waking up earlier, we’re spending more time outside, and we are all looking for something light but satisfying for breakfast. Our new go-to? This Quinoa Breakfast Bowl with Caramelized Bananas!

82. Black Bean, Corn, and Mango Quinoa Salad by The Overtime Cook

83. Sweet Potato Chip Cookies by Melinda Strauss

These cookies are seriously addictive! Between the crunchy texture of the cookie, the saltiness of the homemade sweet potato chips and the addition of the pecans, honey and pure maple syrup, these cookies have everything you can ask for. “Oh man, I need something salty…I’ll have a Sweet Potato Chip Cookie.” “Oh man, I’m craving something sweet…I think I’ll eat a Sweet Potato Chip Cookie.” Yup, it works both ways! I would describe these cookies as a deconstructed roasted sweet potato topped with nuts and maple syrup. Definitely one of my new favorite treats. I used homemade sweet potato chips but you can certainly use any store-bought variety. I just love that these chips are baked in a microwave with no oil and I control how much salt goes on them. Did I mention that these cookies are gluten free, grain free, egg free AND dairy free?!?! Just that you’d like to know.

84. Chinese Noodles by Brynie Greisman

This pasta dish gets rave reviews every time I serve it. Because it uses a few pots, and does take some time, I don’t make it unless there is an occasion. But when my family just gets a whiff that I’m making it, they literally come running! I never have leftovers! I’ve made it for sheva brachot, too.

85. Potato Wontons by Esther Ottensoser

This presentation requires very little skill, and the garnish is literally “gurnisht” effort.

86. Dijon Roasted Broccoli by The Overtime Cook

87. Orange Julius Ice Cream (Dairy-Free) by Melinda Strauss

When I was a kid, I used to love going to the mall with mom for only one reason…Orange Julius! A frothy mixture of orange juice concentrate, milk, sugar and vanilla blended to perfection. They have tons of flavors that I enjoy, including Strawberry and OrangeBerry, but the original Orange is still the best and I crave it all the time. So with tons of oranges piling up in my fridge (I don’t know why I keep buying them when I don’t really eat oranges), I decided it was time to make an ice cream base that would emulate the sweet citrus flavor of an Orange Julius.

88. Dairy Free Basil Pesto by The Overtime Cook

Obviously, homemade basil pesto is pretty much the epitome of a basil lover’s favorite foods. I know that people get all adventurous with pesto, they use arugula, kale and other greens. And they experiment with walnuts, pistachio nuts and various other nuts. But I am a purist. A basil pesto lover. And while I knowthat the internet is filled with a million versions of pesto, I don’t care. I am sharing mine. It’s dairy free, which is nice for vegans and others who don’t eat cheese. It’s also nice for people like me, who keep kosher, and want to use pesto in their meat dishes.

89. Spicy Avocado Egg Rolls with Creamy Dipping Sauce by Chanie Nayman

A restaurant I frequent has a dish similar to this on the menu, which I love to order. And then when I was playing with the recipe something funny happened: it actually tasted better the next day. Well, that’s good news for a three-day Yom Tov!

90. Eggplant and Tomato Spread by Jamie Geller

Enjoy this salad/spread at your Shabbat table or serve it on slices of bread for a fancy presentation like crostinis.

91. Homemade Strawberry Lemonade by The Overtime Cook

I’m pretty sure that at the time I made this drink for the first time, I never imagined that it would become a favorite of mine. I also don’t think that I really thought through exactly what would happen when the drink came together. But here’s what happened. The strawberries defrost, they dissolve slightly into the lemonade, giving off both the flavor and color. And of course, they cool the lemonade down, as I had originally anticipated.

This is fresh, delicious, refreshing, and screams summer. Also- totally easy to make. What more could you ask for?

92. Basil Potato Salad by The Overtime Cook

Here’s a delicious potato recipe. It’s delicious any time, Passover or not. It happens to be Passover friendly, but it also happens to be delicious. Like, you should totally make this for a summer picnic kind of delicious.

93. Sunshine Juice by Melinda Strauss

I had so much fun making my very first homemade juice concoction. Doesn’t the golden color of this homemade juice remind you of the bright sun on a perfect warm spring day?!? Wow, I think I’m becoming a health nut!

94. Elegant Eggplant Rolls by Brynie Greisman

My friends and I made sheva brachos for our friend’s daughter. Luckily I had a photo shoot the next day, so I only had to make dessert, which I was able to do in advance. H. D. G. made these eggplant rolls, and they were the talk of the evening (aside from the dessert, of course!).Even those who wouldn’t touch eggplant with a ten-foot pole had doubles because they didn’t realize what they were eating! She graciously shared the recipe with all of us. Sumptuous as an appetizer or side dish.

95. Portobello Caps with Quinoa by Chanie NaymanI love anything individual, but when it comes to eating healthy, it becomes more difficult to dream up. Bye-bye, puff pastry. My go-to from now on is always going to be mushroom caps. They come in all shapes and sizes, and they are so easy to stuff with anything!

96. Roasted Vegetable Chickpea Salad by The Overtime Cook

Now, I’m about to let you in on a little secret: I don’t like tomatoes. No, for real, I can’t stand them. In anything. Except this salad. Maybe it’s because they are cooked, maybe the rest of the awesomeness made up for it, who knows? All I know is that I have a new favorite lunch. Try it, and maybe you will too!

97. Chickpea Tofu by Melinda Strauss

There was something about this homemade tofu made with chickpea flour that really got my attention. I always figured making tofu would be such an ordeal but this recipe is so simple and makes alot of tofu to feed a crowed.

98. Sriracha Deviled Eggs with Microwave Potato Chips by Melinda Strauss

Sriracha Deviled Eggs with Microwave Potato Chips are perfect as an appetizer or to snack on throughout the meal. Who knew potato chips made in a microwave could be so easy and so crunchy?!? They add a really great contrast to the soft texture and spice from the deviled eggs.

99. Stuffing-Stuffed Beets by Melinda Strauss

Every year, my Thanksgiving table is filled with so many traditional foods like turkey, duck, stuffing, cranberry sauce, sweet potato mash, acorn squash, pecan pie, pumpkin pie, chocolate chip cookies and more! I try to use non-traditional recipes in a traditional way but usually, people just want the basics! Well, I think it’s time we bring something new to the table!

100. Roasted Pita Triangles in Multiple Flavors by Temi Philip

These colorful, flavorful triangles enhance just about any type of soup.