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6 chicken legs
1/2 cup Gefen Honey
3 tablespoons apple cider vinegar
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
2 tablespoons white wine
2 tablespoons parsley
2 pounds cauliflower florets
4 big carrots
2 big zucchinis
1 big red onion
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 big butternut squash, around 2 and 1/2 pounds
1 and 1/2 teaspoons Gefen Vanilla Extract
1 and 1/2 teaspoons Gefen Cinnamon
1/4 teaspoon salt
1/2 cup light brown sugar
1 tablespoon olive oil
2 eggs
1 cup Gefen Almond Milk
Add the honey, apple cider vinegar, minced garlic, and white wine to a bowl and mix well.
Place the chicken in a baking dish and pour the marinade over it.
If you have time, allow the chicken to marinate for eight hours or overnight. If you don’t, it’ll still be delicious.
Take the chicken out of the refrigerator around 30 minutes before baking it.
Preheat the oven to 375 degrees Fahrenheit.
Bake the chicken for around one hour, cover, lower the heat to 300 and bake for another hour.
Preheat the oven to 400 degrees Fahrenheit.
Wash the carrots, zucchini, and cauliflower well.
Peel the carrots and slice them into circles.
Chop the zucchini and red onion into bite-sized pieces.
Place the cauliflower and carrots onto a lined baking sheet and drizzle with half of the oil and spices.
Bake for 20 minutes, remove from the oven, and turn them over using a pair of tongs.
Add the zucchini and purple onion and drizzle them with the other half of the olive oil and spices.
Continue roasting for another 20 minutes or until the vegetables are a little bit charred.
Preheat oven to 400 degrees Fahrenheit.
Wash and peel the butternut squash and then cut it into cubes. You can also buy pre-cut butternut squash if your grocery store provides it.
Place the cubed butternut squash on a lined baking sheet and drizzle with olive oil. Massage the oil into all the pieces, ensuring they’re all evenly coated.
Roast for around an hour or until you can pierce through the butternut squash with a knife.
Meanwhile, add all of the other ingredients to a bowl and whisk well.
Once the butternut squash is roasted and cooled off, add it to a big bowl.
Lower the oven to 350 degrees Fahrenheit.
Pour the liquid mixture on top of the roasted butternut squash.
Blend everything using a hand blender or food processor.
Pour the mixture into a round baking dish and bake for around one hour. Allow the pie to cool for around 30 minutes before serving.
This recipe originally appeared on Kosher Meal Plans.
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