La Frutteria In Costa Rica

 watermelon and bike

While in Costa Rica last week, the directions I received to the closest frutteria went something like this, “Stay on the paved road. Follow all of the twists and turns until you see it on your left. If you find yourself on a dirt road get back on the paved one.”

After a few bumpy miles, we hit the frutteria and the food portion of our adventure began. Continue reading

Organic Planet’s Orbit

Organic Planet Interior- photo Katy Morris

contributed by Katy Morris

Dedicated to nourishing diners with only locally sourced, organic elements in each and every dish, Organic Planet Restaurant is a true haven for local health conscious foodies, living in CT or passing through Greenwich. Continue reading

It’s Truffle Season, finalmente. Here’s What You Should Know

tartufi at Brezza

Contributed by Katy Morris

Now that it’s truffle season you may want to know what all the fuss is about. For sure, it’s best to be educated before you consider finishing a dish with shavings of these precious nuggets. That’s wine connoisseur David Lynch (above) checking out the goods before buying them  from a truffle hunter in Alba.  To read more about the many options for vegetarian and kosher friendly pasta and fish preparations in Lombardy, stop back on Thursday to read about Liz’ truffle and wine adventures in Northwestern Italy. 

But first, here’s the scoop on truffles:

 

Do I really have to fly to Europe to experience the indulgence of truffles?  Continue reading

Portabella Mushroom Pizza Satisfies that Craving

Bette's vegan portobello pizza and some cheesy

There’s something about ‘shrooms that speaks of Autumn to me. Perhaps it’s their meaty heft and deep, rich flavors.  Yet somehow, I didn’t mind feasting on these when we ate them in Bend, Oregon this summer. These vegetarian, gluten-free mushroom pizzas  are simple to whip up and would be a blast for teens to take charge of.   Continue reading

When Vegetables Star at Le Verdure, Eataly

eataly7

Written and photographed by Marla Cohen

I work only doors away from Eataly, a slightly intimidating Italian food emporium that is a cross between an Old World food market and a three-ring circus. Whether you are seeking a sit-down lunch or hunting for an obscure ingredientEataly probably has what you’re looking for.

Not only can you find slivers of young pecorino cheese (yes, it’s under three months old), lobster mushrooms and dainty tiramisu snacklets that can fit in the palm of your hand, but you can also dine there — in a variety of styles. Eataly includes seven restaurants and one, Le Verdure, offers a menu solely comprising vegetarian and vegan offerings. Continue reading

Open Sesame

DSC_0322

By Katy Morris

 Three passionate sisters have joined forces to create a delectable, versatile sesame Tehina product that is nutrient-rich, 100% vegan and kosher, and completely gluten and peanut-free.  “The Soom sisters” source the highest quality White Humera sesame seeds directly from Northwest Ethiopia. From there, the seeds make their way to Northern Israel where they are cleaned, roasted, pressed and manufactured into jars brimming with the sweet and nutty 100% Humera Tehina – with no other additives or preservatives.

They have successfully taken an ancient super food and made it easy and simple to incorporate into today’s modern health-conscious world.

Their easy-to-navigate, informative, and playfully-written website, soomfoods.com, provides the “consoomer” with various recipes, from sweet and savory desserts to dips and dressings, all with the key ingredient of their Tehina. Although hummus is usually the first thing associated with sesame paste, there are actually many ways to include this amazing vegetarian, kosher health food in your diet, including marinades, dressings, breads, cookies and shakes.

The trio of young entrepreneurs, along with one of the sister’s husbands, pride themselves on creating a product that is totally wholesome and pure. Sesame is truly their passion, and it shows in their product.

photo-4

 After skimming through their many mouth watering online recipes, I couldn’t resist the Honey Tehina Oat Cookies. The simple recipe resulted in scrumptious moist morsels, full of unique and indulgent taste yet completely healthy and natural.

I became intrigued with the unique taste of the paste,  a staple in the Middle-Eastern diet, and did some research to understand and appreciate the health benefits of their Tehina product. The food is a great source of protein (more than milk and most nuts!), omega fatty acids, and contains a wealth of other nutrients and minerals including calcium, iron, and fiber. It also helps to promote healthy cell growth and is very easy for your body to digest due to its high alkaline mineral content.

I can’t get enough of this pure, creamy, alternative to almond butter. Tonight I plan on making a Kale & Quinoa Salad with Tehina dressing…can’t wait!

Their product is currently available in a few stores in the D.C. and Maryland area, including Kosher Mart and Shalom Kosher, as well as in Philadelphia’s Swarthmoore Coop and Weavers Way Coop. They are looking for more stores to place their product in.

Until then, purchase Soom on line by clicking here.

And because the Soom sisters are so happy to have Kosher Like Me readers learn about their tasty product, they are offering a discount code to y’all! 

In the bottom left hand corner of your “cart” on soomfoods.com is a space to type in your coupon code.  Before clicking “proceed to check out” enter the promo code “soomfoodsklm” and click “apply coupon.” The coupon is for 20% off your total order (including shipping).

Want to meet the sister trio? They will be presenting at the 25th Annual KosherFest in Secaucus, New Jersey in hopes of finding a distributor.

Welcome contributor, Katy Morris. Here’s a bit about her:

 Katy, a pescatarian, is an aspiring photojournalist who recently returned to CT. after eating, shooting, and writing her way through London, Amsterdam, Paris, Switzerland, and the Greek islands. She landed in Northern Thailand where she volunteered for an orphanage for Burmese-Karen refugee children. She works passionately to raise funds for the Sustainable Harvest Agricultural Project, a grass-roots organization she launched with a friend, which aims to provide basic food security for children in that region. 

 

Honey Tehina Oat Cookies

20 cookies

Honey Tehina Oat Cookies

These parve (dairy free) morsels are vegan, too. They're super easy to whip up and perfect with afternoon tea, as a breakfast treat, or as a parve dessert after a meat meal.

Ingredients

  • 6 tablespoons of Soom Foods Tehina
  • ½ cup of honey
  • 1 teaspoon of ground cinnamon
  • 1 ½ cups of quick cooking oats
  • ½ cup of chopped walnuts or almonds
  • ½ cup of raisins (optional)

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C)
  2. In a bowl, combine the tehina, cinnamon, and honey
  3. Mix in oats, nuts, and raisins until well blended
  4. On a greased cookie sheet drop teaspoon size balls of dough and flatten lightly (about 2 inches apart)
  5. Bake 10 minutes
  6. Cool on a baking sheet for about 5 minutes before serving
http://kosherlikeme.com/recipes/open-sesame

Crisp, Cool and Impressive

Well Traveled Fork veggie wraps (1)

While I was in Bend, Oregon a few weeks ago, Chef Bette Fraser of the Well Traveled Fork cooked up a couple of magnificent meals for us and our house guests. We had more than a few stipulations including gluten and dairy free, kosher, and vegetarian.  No problem!  We started with this impressive summer appetizer one night and I knew I had to share this recipe. Continue reading

Culinary Walks Link Travelers to Local Foodways

Devil Lake (cause it's cold as the devil)

Devil Lake (cause it’s cold as the devil)

While I was planning for a mid-summer break in Bend, Oregon I became jittery about the food scene there. Everyone I mentioned my trip to asked, “ Why not Portland? Isn’t that where the cool food scene is?” 

 I began to worry about finding innovative, vegetarian eats in this little sister of a city (80,000) in the high desert along the snow-capped Cascade mountains. But I was yearning for clear, dry days and cool nights so we set aside 10 days to explore the landscape, both natural and culinary. Continue reading

A Fresh Spin on Summer Salads

multi colored beets

As the season heats up and farmers’ markets everywhere suddenly have heaping piles of crisp, rainbow hued salad ingredients to offer, I needed a little jump start to get me thinking about new combinations and uses for all those spicy greens and plump beans. So when I ran across an article about Haven’s Kitchen in the NY TIMES a few weeks back, I promptly registered for a class there,  called  ”All Sorts of Salad”. Continue reading