This is an excellent cookbook for both the Kosher and non-Kosher cook. Everything is laid out in a clear, concise way, including the ingredients, the steps in the recipe and the time that it will take to prepare the food. Categories include No-Cook with Strawberry Feta Salad and Strawberry Basis recipes for example; 30 Minutes including Pumpkin Pie Pancakes and Barbecue Pastrami-Wrapped Asparagus as well as Perfectly Creamy Mac and Cheese, among others. There are also chapters on 5 Ingredient Meals such as Sausage Stuffed Sweet Potatoes and Lazy Meatballs, among with others and then sections on One Pot Meals and Slow Cooker & Pressure Cooker meals, again with each chapter including many recipes. Further, there are chapters on Bakery items, Staples, Holiday Menus and more. There are over 100 recipes in all. Beginning cooks will feel success with the recipes and experienced cooks will also enjoy their ease. The book is nicely illustrated throughout. I feel inspired to get in the kitchen!
Many thanks to NetGalley and the publisher for this title in exchange for an honest review.
From the publisher:
Pareve, Easy Prep, Grain-Free, Vegan
Hummus is super simple to make from scratch, and the homemade version always tastes better than any store-bought container. You can easily create your own flavor variations, too. I love this creamy, rich hummus slathered on crunchy toasted bread, or as a dip with sliced carrot or roasted cauliflower—but my favorite way to eat it is on a fresh pita, one big bite at a time.
1. In the bowl of a food processor, combine the tahini, garlic cloves, lemon juice, water, olive oil, sea salt, and ground cumin; process until smooth.
2. Add the chickpeas and purée until they are completely broken down and the hummus reaches your desired consistency.
3. Serve drizzled with olive oil and sprinkled with the za’atar and sesame seeds.
You can easily create flavored hummus by adding ingredients to the hummus base—try chopped roasted beets, roasted red peppers, extra garlic cloves, or hot sauce. For spinach-artichoke hummus, add ¼ cup baby spinach leaves and ¼ cup jarred marinated artichokes. Additionally, you can top hummus with savory toppings such as spiced ground beef, thinly sliced grilled chicken, or even Shakshuka.
- 2 tablespoons tahini
- 2 garlic cloves, peeled
- Juice of 1 lemon and 2 tablespoons cold water
- 1/4 cup olive oil (plus additional for serving)
- 1/2 teaspoon ground cumin
- 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
- 1 teaspoon za’atar spice blend, for serving
- 1 teaspoon sesame seeds, for serving