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Fried Zucchini Fritters with Feta and Dill
$0.00 Cooking FeeRated 4.8 out of 5 based on 12 reviews.
Rated 4.82 out of 5
1-10 servings
Fried Zucchini Fritters with Feta and Dill

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Recipe adapted from:
An Le

Rated 4.8 out of 5 based on 58 customer ratings
(12 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 12 reviews.
Serving Size: 2 fritters

Nut Free Refined Sugar Free Soy Free Vegetarian
These zucchini fritters make a great appetizer or side dish.

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Instructions
Grate zucchini and onion into a mixing bowl.
Stir in the egg, flour, salt/pepper, garlic, baking powder, dill, and feta and mix well.
Preheat large skillet on medium heat and swirl oil. Using trigger ice cream scoop, place zucchini mixture on a skillet and flatten with the back of a scoop. Can use large spoon as well.
Fry for 3-4 minutes or until golden brown, flip and fry for another 3-4 minutes. Repeat with remaining mixture.
For aioli, mix all ingredients and serve hot or cold.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound zucchini for 10 servings - 5 medium zucchini
0.5 cup onion
4 each egg large
1 cup all-purpose flour
2 teaspoon Kosher salt
0.5 teaspoon freshly ground black pepper
1 teaspoon baking powder
6 tablespoon extra virgin olive oil or sunflower oil or add 1 tbsp butter for richer flavor
0.5 cup feta cheese crumbles
4 tablespoon fresh dill minced
3 clove garlic medium, minced or pressed through a garlic press
For Aioli:
1/2 cup mayonnaise
1 clove garlic zested
1 teaspoon lemon zest
2 teaspoon fresh lemon juice

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove

Reheating/Serving Instructions
The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

Nutrition
Calories: 262kcal | Carbohydrates: 14g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 77mg | Sodium: 697mg | Potassium: 302mg | Fiber: 1g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 1mg

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Pork or Chicken Gyoza with Tangy Soy Dipping Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Rated 5.00 out of 5
1-10 servings
Pork or Chicken Gyoza with Tangy Soy Dipping Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 35 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Serving Size: 4 gyoza

Dairy Free Nut Free
These tasty dumplings are filled with savory ingredients like shiitake mushrooms, garlic, ginger, and cabbage. Served with a vinegar-soy dipping sauce. Note: This recipe requires a large non-stick skillet with lid.

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Instructions
Soak shiitake mushrooms in hot water for 10-15 minutes until soft. Meanwhile, in a large mixing bowl combine soy sauce and the rest of the ingredients through to the cornstarch. Mix well. Discard the stems of the mushrooms and then finely chop them. Add mushrooms, cabbage, and pork (or chicken), mixing well to incorporate all ingredients. Check seasoning by cooking a bite size amount of the mixture in a little bit of oil.
Assemble gyoza by placing 1 heaping teaspoon of filling in center of each wrapper. Wet the edges with the flour water. Fold in half and pinch the top center edge to seal. Make a series of three pleats on each side of the top center. Tap the bottom surface of the gyoza onto the palm of your hand to flatten.
Heat the oil in a non-stick sauté pan on medium heat. Arrange gyoza in pan, barely touching, with flat sides down. Brown bottoms for 1-2 minutes. Add enough water to pan to go half way up the sides of the gyoza. Bring to a boil, cover, and lower heat to a simmer. Cook for about 5 minutes or until most of the liquid is absorbed. Remove cover and increase heat to high. Finish by cooking until all the water is evaporated. The dough should look translucent and the filling should be firm. Repeat process until remaining gyoza are cooked.

Cook Times

Active Prep40

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 dried shiitake mushroom
1 ½ tablespoon soy sauce
1 tablespoon sake
1 tablespoon sesame oil
1 tablespoon fresh ginger grated
3 stalk green onion finely chopped
1 clove garlic minced
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoon corn starch
2 cup Napa cabbage tightly packed, finely shredded
½ pound ground pork unseasoned or ½ pound chicken thighs (cut into chunks and ground in a food processor)
40 wrap gyoza wrap about (1) 12 ounce package
water for sealing gyoza wrapper
2 tablespoon avocado oil for frying
VINEGAR-SOY DIPPING SAUCE
½ cup rice vinegar
4 tablespoon soy sauce
2 teaspoon granulated sugar
1 tablespoon sesame or chili oil

Cooking Tools Required
Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Tongs, Top Stove

Reheating/Serving Instructions
Heat in a sauté pan with a bit of oil over medium heat until heated through. Or steam in the microwave on medium power until hot.

Nutrition
Calories: 118kcal | Carbohydrates: 3g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 684mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg

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Clean Diet Carrot Scallion Latkes
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Clean Diet Carrot Scallion Latkes

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 2 latkes

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grain and gluten-free version of latkes uses shredded carrots instead of potatoes for a delicious and nutritious twist on the original recipe.

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Instructions
In a large bowl combine carrots, scallions, and eggs. Stir in salt and coconut flour.
In a large skillet heat the olive oil over medium heat.
Scoop large tablespoonfuls of batter onto skillet and fry patties until lightly browned and slightly crisp on each side (about 3 minutes per side).
Transfer latkes to a paper towel lined plate.
Serve with applesauce and sour cream, or yogurt if desired.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 cup carrot shredded
3 stalk green onion finely chopped
4 egg large, beaten
½ teaspoon sea salt
½ teaspoon coconut flour
1/4 cup avocado oil for frying, more or less, depending on size of pan(s)
Optional for serving:
1/2 cup applesauce
1/2 cup sour cream or yogurt

Cooking Tools Required
Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Heat in a sauté pan set over medium heat until heated through.

Nutrition
Calories: 119kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 173mg | Potassium: 181mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6621IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

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Vegetable Sushi Roll
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Vegetable Sushi Roll

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1/2 roll, about 4 pieces

Dairy Free Egg Free Gluten Free Nut Free Oil Free Vegan Vegetarian
This sushi roll is made with spinach, shiitake mushrooms, carrots, and cucumber. It's best eaten the same day it's prepared.

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Instructions
Cook rice according to package directions.
Transfer rice to a large, shallow dish. Add seasoned vinegar, a little at a time while stirring and fanning rice. Season rice to taste. Keep covered with a clean towel and do not refrigerate.
To assemble sushi roll, place a full sheet of nori on bamboo mat lined with plastic wrap. Line up the nori along the edge of the mat closest to you. Spread about ¾ cup of rice over the nori, leaving a ½ inch border at edge farthest from you. The border should be the only part not covered with rice.
Spread a thin line of wasabi along the center of the rice if desired. Fill with strips of vegetables, in the center of the rice. Using the mat begin to roll with the edge nearest you, holding the fillings in with your fingers. When the edge of the nori touches the sheet stop rolling and squeeze gently.
Lift the bamboo mat and plastic wrap (if using) and continue to complete the roll using the mat as a guide. Squeeze the roll gently (with bamboo mat), tucking in the rice on the ends. Remove mat and allow roll to rest for a few minutes, seam side down before cutting.
When ready to serve, cut roll in half, then cut each piece in half again, repeating until you have 8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
plastic wrap for covering rolling mat (optional)
5 sheet nori sheet
1 bunch spinach blanched and squeezed dry into thin strips
5 dried shiitake mushroom rehydrated, sliced into 1/4 inch strips
2 carrot blanched, then sliced into pencil sized pieces
1 cucumber peeled and sliced into pencil sized pieces
2 teaspoon wasabi
Optional for serving:
pickled ginger
soy sauce
wasabi
For the sushi rice:
2 cup medium-grain white rice
½ cup seasoned rice vinegar

Cooking Tools Required
9x13 inch glass baking dish, Saucepan with lid

Reheating/Serving Instructions
If saving leftovers, wrap very tightly with plastic wrap to prevent any air from drying out the rice. Store in the refrigerator.

Nutrition
Calories: 156kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5313IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg

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Yakitori with Mirin Glaze
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Yakitori with Mirin Glaze

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 skewer

Dairy Free Egg Free Nut Free
This traditional Japanese street food is typically grilled, however this version is broiled and topped with a sweet soy glaze.

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Instructions
In a small saucepan combine the soy sauce, sugar, sake, and mirin. Bring to a boil over medium-high heat, turn heat down and simmer for 5 minutes.
Meanwhile pre-heat oven broiler and prepare chicken.
Skewer chicken and onions, alternating each, so you have 4-5 pieces of chicken and 3 pieces of onion on 1 skewer. Place skewers on a heavy-duty rimmed sheet pan. Place pan under broiler and broil chicken about 4 minutes per side.
During the last 3 minutes of cooking, brush the skewers with the glaze on both sides, turning them often, so they don’t burn. Brush the skewers with the glaze a second time in the final minute of cooking.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 5-inch bamboo skewer soaked in warm water for 30 minutes
3 pound boneless skinless chicken thigh cut into bite-size pieces
1 bunch green onion cut into 1-inch lengths
For the mirin glaze:
1/3 cup soy sauce
3 tablespoon granulated sugar
1/3 cup sake
1/3 cup mirin

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Pastry brush, Saucepan, Sharp Knives, Tongs

Reheating/Serving Instructions
Heat in oven at 350 degrees until heated through, or place in microwave.

Nutrition
Calories: 203kcal | Carbohydrates: 8g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 614mg | Potassium: 358mg | Fiber: 1g | Sugar: 6g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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Juicy Fish Patties Cutlets
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3 out of 5
1-10 servings
Juicy Fish Patties Cutlets

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Recipe adapted from:
Dorit Fridman

Rated 3 out of 5 based on 3 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Serving Size: About 2 cutlets

Dairy Free Reduced Fat Soy Free
Juicy and delicious. A great alternative to processed store bought frozen fish sticks.

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Instructions
Squeeze fish fillets of liquids
Chop fish fillets in blender with the garlic and parsley
Add the rest of the ingredients to the mix (if the mix is too soft add more bread crumbs)
Refrigerate to chill for 20 minutes
Roll balls to a flat patty (not too flat) or cutlets
Fry in deep oil or bake in a pre-heated oven (450 F) for 10 min or until golden and turn over until golden on both sides

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook10

Passive20

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound white fish fillet cod, tilapia etc
3 onion pureed and squeezed of liquids
1 clove garlic chopped
½ bunch Italian parsley finely chopped
¾ cup plain breadcrumbs
¼ cup water
½ teaspoon baking soda
3 egg
1 teaspoon Kosher salt
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper

Cooking Tools Required
Air fryer, Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Refrigerator, Saucepan, Skillet, Tongs

Reheating/Serving Instructions
serve warm or room temp as main dish or appetizer with sauce

Nutrition
Calories: 153kcal | Carbohydrates: 9g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 192mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg

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Vegan Onions, Mushrooms and Cashews Pate
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Vegan Onions, Mushrooms and Cashews Pate

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Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 tablespoons

Dairy Free Egg Free Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Made of onions, mushrooms, and cashews, this vegan "chopped liver" has replaced the classic Jewish pate as a contemporary appetizer, especially for special occasions. This tasty pate is based on Nava Atlas's recipe from The Vegan Atlas.
https://theveganatlas.com/mock-chopped-liver-cashew-onion-and-mushroom-pate/

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https://theveganatlas.com/mock-chopped-liver-cashew-onion-and-mushroom-pate/

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Instructions
Heat the oil in a skillet. Saute the onions slowly over medium heat, stirring frequently until lightly browned.
Remove the stems from the mushrooms, then clean and chop. Add to the skillet, cover, and cook briefly with the onions until wilted, about 3 to 4 minutes.
Place the onion and mushroom mixture (including any liquid that may have formed) in a food processor along with the cashews and lemon juice. Process until smoothly pureed, scraping down the sides as needed.
Season with salt and pepper and additional lemon juice if desired, and pulse on and off to mix well.
Transfer to a serving bowl, and cool to room temperature before serving.
Before serving, sprinkle with paprika and parsley. Serve with matzo for Passover, or fresh bread or crackers, and/or raw vegetables for low carb option.

Cook Times

Active Prep5

Hands-On Cook12

Hands-Off Cook5

Passive0

Total Time22 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
1 ½ cup onion for 10 servings use 1 large onion, chopped
8 ounce white mushroom white or cremini (aka baby bella) mushrooms
¾ cup cashews toasted
1 tablespoon fresh lemon juice or to taste
½ teaspoon Kosher salt or to taste
¼ teaspoon freshly ground black pepper
FOR GARNISH
paprika
Italian parsley Finely minced

Cooking Tools Required
Blender, Cutting board, Fine-Mesh Strainer, Food Processor, Measuring cups and spoons, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
If refrigerated, remove 15 minutes before serving, stir. Sprinkle with paprika and parsley just before serving. Serve with matzo for Passover, or fresh bread or crackers, and/or raw vegetables for low carb option.

Nutrition
Calories: 93kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg

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Baked Zucchini Fritters with Feta and Dill
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Baked Zucchini Fritters with Feta and Dill

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Recipe adapted from:
An Le

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 fritters

Nut Free Refined Sugar Free Soy Free Vegetarian
These zucchini fritters make a great appetizer or side dish.

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Instructions
Preheat oven to 400 degrees F
Grate zucchini and onion into a mixing bowl.
Stir in the egg, flour, salt/pepper, garlic, baking powder, dill, and feta and mix well.
Line 2 large baking sheets with parchment paper and spray with cooking spray. Fill large ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop. You can also use big spoon or a small ladle. Repeat with remaining batter.
Bake for 12 – 15 minutes, flip and bake for another 12 – 15 minutes. Remove from the oven.
For aioli, mix all ingredients and serve hot or cold.
Notes
HOMEMADE OAT FLOUR: Blend rolled oats in a high-speed blender for 30 – 40 seconds until it resembles flour. You can substitute with store-bought oat flour.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound zucchini for 10 servings - 5 medium zucchini
0.5 cup onion
4 each egg large
1 cup oat flour
2 teaspoon Kosher salt
0.5 teaspoon freshly ground black pepper
1 teaspoon baking powder
0.5 cup feta cheese crumbles
4 tablespoon fresh dill minced
3 clove garlic medium, minced or pressed through a garlic press
1 extra virgin olive oil spray
For Aioli:
1/2 cup light mayonnaise
1 clove garlic zested
1 teaspoon lemon zest
2 teaspoon fresh lemon juice

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula, Tongs

Reheating/Serving Instructions
The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

Nutrition
Calories: 142kcal | Carbohydrates: 14g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 721mg | Potassium: 334mg | Fiber: 2g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 18mg | Calcium: 98mg | Iron: 1mg

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Classic Gefilte Fish
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Classic Gefilte Fish

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Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 2 pieces

Nut Free Refined Sugar Free Soy Free
After making these, buying store-bought gefilte fish will be a thing of the past.

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Instructions
In a large pot over medium heat bring fish stock, onion, carrot, celery, parsley, and thyme to a boil. Reduce heat and keep at a simmer.
Make gefilte fish: In a medium skillet over medium-low heat, heat olive oil. Add onion, carrot, and celery and saute until very soft, about 10 Minutes. Remove from heat and let cool.
Pulse onion mixture with parsley leaves in a food processor until almost smooth then place in a large bowl.
Dry the fish out, if it was frozen, squeeze liquids out. Cut fish into large chunks and place in a food processor. Pulse until finely ground but not pureed (you want some texture).
Add fish, eggs, and matzo meal to onion mixture and stir to combine. Season with salt and pepper. Place in the refrigerator to chill for 30-60 minutes.
Form into 20 fist-sized ovals and place gently fish into simmering stock in a wide pan, spaced out (it will slightly expand while cooking). Let simmer until completely cooked through about 25 minutes. Cook in batches in a few ports in parallel, if necessary.
Serve on top of endive leaves with horseradish, matzo, and cooked carrots sliced from the stock.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook30

Passive30

Total Time1 hour 30 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
12 cup fish stock
1 onion cut into wedges
2 carrot medium, peeled and cut into large pieces
2 stalk celery cut into large pieces
1 bunch Italian parsley
3 sprigs fresh thyme
FOR THE GEFILTE FISH
2 tablespoon extra virgin olive oil
1 onion chopped
2 carrot medium, peeled and chopped
1 stalk celery chopped
3 pound boneless and skinless fish fillet whitefish, carp, and/or pike
4 egg large
¼ cup Italian parsley
18 tablespoon matzo meal
1 tablespoon Kosher salt
¼ teaspoon freshly ground black pepper
OPTIONS FOR SERVING
endive leaves washed and dried
prepared horseradish
Matzo

Cooking Tools Required
Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Spatula, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Heat in the microwave on high power until heated through.

Nutrition
Calories: 322kcal | Carbohydrates: 22g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1756mg | Potassium: 891mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4858IU | Vitamin C: 13mg | Calcium: 143mg | Iron: 3mg

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Vegetable Sushi Roll-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Vegetable Sushi Roll-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 roll, about 4 pieces

Dairy Free Egg Free Gluten Free Low FODMAP Nut Free Oil Free Vegan Vegetarian
This sushi roll is made with spinach, red bell peppers, carrots, and cucumber. It's best eaten the same day it's prepared.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Cook rice according to package directions.
Transfer rice to a large, shallow dish. Add seasoned vinegar, a little at a time while stirring and fanning rice. Season rice to taste. Keep covered with a clean towel and do not refrigerate.
To assemble sushi roll, place a full sheet of nori on bamboo mat lined with plastic wrap. Line up the nori along the edge of the mat closest to you. Spread about ¾ cup of rice over the nori, leaving a ½ inch border at edge farthest from you. The border should be the only part not covered with rice.
Spread a thin line of wasabi along the center of the rice if desired. Fill with strips of vegetables, in the center of the rice. Using the mat begin to roll with the edge nearest you, holding the fillings in with your fingers. When the edge of the nori touches the sheet stop rolling and squeeze gently.
Lift the bamboo mat and plastic wrap (if using) and continue to complete the roll using the mat as a guide. Squeeze the roll gently (with bamboo mat), tucking in the rice on the ends. Remove mat and allow roll to rest for a few minutes, seam side down before cutting.
When ready to serve, cut roll in half, then cut each piece in half again, repeating until you have 8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
plastic wrap for covering rolling mat (optional)
bamboo rolling mat
5 sheet nori sheet
1 bunch spinach blanched and squeezed dry into thin strips
1 red bell pepper sliced into 1/4 inch strips
2 carrot blanched, then sliced into pencil sized pieces
1 cucumber peeled, sliced into pencil sized pieces
Optional for serving:
pickled ginger
gluten free soy sauce
wasabi
For the sushi rice:
2 cup medium-grain white rice
½ cup seasoned rice vinegar

Cooking Tools Required
9x13 inch glass baking dish, Saucepan with lid

Reheating/Serving Instructions
If saving leftovers, wrap very tightly with plastic wrap to prevent any air from drying out the rice. Store in the refrigerator.

Nutrition
Calories: 156kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5313IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg

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Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset
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1-10 servings
Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset

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$0.00 Cooking Fee
Serving Size: about half a cup

Brain Food Dairy Free Egg Free Gluten Free Oil Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
An Ashkenazi version of a Charoset, an integral part of the Passover Seder, is a spread made out of fruit, dried fruit, nuts, spices, and wine. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe.

Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset quantity

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Toast the walnuts and pecans
Place apples, walnuts, pecans, raisins, dates, cinnamon, and clove in a food processor. Pulse for about 2 minutes until the mixture is smooth but still has texture.
Transfer the apples to a large bowl and add the wine, or add the orange and lemon juice for paleo and whole 30.
Stir well to combine. Add the wine gradually until smooth.
Cover and refrigerate until ready to serve.
If you don't have a food processor, grate the apples coarsely on a box grater, and chop the nuts and drided fruies.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 Fuji apple peeled, cored, and cut to quarters
4 ounce walnut or almonds, lightly roasted and chopped
4 ounce pecan lightly roasted and chopped
4 ounce raisins
4 ounce pitted Medjool date
1 teaspoon ground cinnamon
1 teaspoon ground clove
1/2 cup sweet red wine or grape juice, add more if not moist enough
Optional
1 orange juiced, instead of the wine for paleo and whole 30
1 lemon juiced, instead of the wine for paleo and whole 30

Cooking Tools Required
Box grater, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives

Reheating/Serving Instructions
Leftover charoset will keep, covered in the refrigerator, for four to five days.

Nutrition
Calories: 257kcal | Carbohydrates: 29g | Protein: 3g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 5mg | Potassium: 326mg | Fiber: 5g | Sugar: 14g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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