Something about watching the BF's expression go from "Vegan, really?" to "Yes I would like forty more of these, thank you" does my heart good. [Ed. note: These kind of surprises are the best.]

Actually made these for the first time last August, and wondered why I'd waited so long to try them. Cinco de Mayo provides a perfect excuse to bring them out again, and will hopefully give you a healthy, vegan, gluten-free option should you be hosting family and friends for the holiday, or any day!

PS: A year ago we were watching the Golden State Warriors in the middle of a playoff run (tonight they're headed into Houston for a game against the Rockets) [Ed. note and game recap 5/5: DAMMIT], and we had a bit of fun with some coconut curry shrimp dedicated to one Wardell Stephen Curry II. www.moveablefeast.me/blog/three-point-coconut-curry-shrimp

Adapted from: Jessica Seinfeld (jessicaseinfeld.com/)
Number of servings: 2-4 depending on how hungry you are

Ingredients
Pickled onion and Jalapeños

• 1 cup white vinegar
• ¼ cup sugar
• Pinch kosher salt
• 8 stems fresh cilantro, smashed
• 1 medium red onion, thinly sliced
• 2 jalapeños, thinly sliced

Tostadas

• 4 corn tortillas
• Canola oil for frying
• 16 cherry tomatoes, quartered
• 1 ear corn
• 1 cup guacamole or 1 sliced avocado
• Fresh cilantro leaves

Directions
Pickled Onion & Jalapeños

1. In a small saucepan, combine vinegar, sugar, and salt over medium-high heat. Gently smash the cilantro stems with your measuring cup and add to saucepan. Bring to a boil then stir until sugar is dissolved, about 30 seconds.
2. Thinly slice the onion and jalapeños and put into a medium glass bowl (separating the onion rings). Pour liquid over onion and jalapeños, use tongs to toss. Let cool to room temperature [Ed. note: ROOM TEMPERATURE], tossing every so often. Transfer to a container to refrigerate until ready to use (up to one week).

Tostadas

1. In a small skillet, pour in about ¼ inch of oil and warm over medium heat. One at a time, cook the tortillas, turning half way through, until golden brown and crisp, about 2 minutes. Transfer to a paper-towel-lined plate.
2. Quarter the tomatoes. Hold the ear of corn upright in a large bowl. Use serrated knife to shave off the kernels.
3. Dividing evenly, spread guacamole over tortillas. Top with tomatoes, corn, and as much of the pickled onion and jalapeño as you like. Scatter the cilantro leaves over the tops and serve.

This Russian cabbage borscht is another winter warm-up secret weapon. Not to be confused with borscht made with beets or various meats and winter vegetables; while that is good, this soup is pure Jewish comfort food. Just a handful of simple ingredients, mainly cabbage.

When I was a kid, momala made a cabbage borsht flavored with short ribs or brisket. Once the meat finished cooking, she would shred and add it back into the soup. After pouting, I would pick out all the meat and leave the cabbage. Then I would complain. A lot. (Cabbage: not a favorite.) My childhood best friend loved the soup, so much so that momala would joke that she was the rightful daughter, not me. Today, I would never dream of doing that. Cabbage is actually my favorite part.

However, this version is different from my mom's soup, but an homage all the same. Kept her addition of golden raisins for the sweetness, but I made this version more brothy and added caraway seeds, V8 juice and cayenne for a little kick. Also, everything is finely chopped or minced rather than chunky. Always have to mention, the BF absolutely loves this soup. [Ed. note: Can confirm.]

You can even make this vegan by using vegetable instead of chicken broth.

Healthy, flavorful, delicious, inexpensive and it freezes very well. Makes a delightful lunch or perfect dinner paired with Russian rye or black bread. [Ed. note: HOW ABOUT VODKA OKAY JUST KIDDING]

​What's not to love? Momala would be proud!

Number of Servings: 10-12 cups

Instructions

• 1 teaspoon grapeseed or canola oil
• 1 cup yellow onion, finely chopped
• ½ teaspoon kosher salt
• 1 ¼ pounds cabbage, cored and finely chopped or shredded
• 3 garlic cloves, minced
• 1 14.5-ounce can diced tomatoes
• 1  11.5-ounce can original or spicy V8 tomato juice
• 1 cup golden raisins
• 8 cups chicken or vegetable broth
• 1 tablespoon caraway seeds (optional, but highly recommended)
• ¼ teaspoon cayenne pepper (optional)
• 1 tablespoon sugar (optional)

Directions

1. Heat oil on medium setting. Add onion, salt and sauté until soft. Do not brown the onions.
2. Add garlic and cook for 1 minute.
3. Add tomatoes, V8 juice, broth and bring to a boil.
4. Turn down to a simmer and skim. Take as much foam and impurities off as you can.
5. Add cabbage, cayenne and caraway seeds, if using.
6. Cover and simmer for 30 minutes.
7. Add golden raisins and 1 tablespoon sugar, if using.
8. Simmer 10 minutes.
9. Taste and adjust for seasoning.

Happy Hanukkah! One of my favorite holidays to celebrate with my BF and family. It's also latke time!

I love this method for making latkes, mainly because it's baked and not fried. You use oil, but it won't splatter all over the stove.

And yes, it's parsnips instead of potatoes. Parsnips taste nutty and sweet, so to complement that sweetness you can top the latkes with tangy creme fraiche or sour cream, hot pepper jelly and chives (as shown in the photos above and below). Smoked fish or poached eggs are also delicious as a topper. The BF and I love them with mashed avocado and a poached egg, drizzled with chimichurri sauce (bottom photo). 

If you don't have a Spiralizer, don't worry, the large grate on your hand grater will work fine. The bones of the original recipe are from Inspiralized, I just changed the quantities to my liking.

Closing on a different note, my cousins in Chicago recently sent me this amazing "Bohemian Chanukah" by Six 13 (see below), and this, along with the fact the BF and I loved the film Bohemian Rhapsody [Ed. note: if Rami Malek doesn't get a best-actor Oscar nomination for his portrayal of Freddie Mercury, the offending non-voters should be studied in a lab], reminded me that Queen is one of my favorite bands of all time.

How favorite? I actually "gave" a Queen documentary DVD to the BF as a Hanukkah gift, and he kindly reminded me that he'd actually received a press-review copy of the same film years ago when he was working as a music journalist. He offered it to me, and for some reason at the time I said no.

Sometimes you need to be reminded.

​Reminding you that we hope you are enjoying a wonderful holiday with family and friends.

Shalom.

Adapted from: Inspiralized
Number of servings: makes 5-6 large latkes or 10-12 mini latkes
​
Ingredients

• 3 large eggs, beaten
• 4 tablespoons matzo meal
• Salt and pepper, to taste
• 3 large parsnips, peeled, Blade C, noodles roughly trimmed (or use large grate on hand grater)
• 1 onion, peeled, Blade A, noodles roughly trimmed (or use large grate on hand grater)
• 4 tablespoons (divided) extra virgin olive oil

Optional Toppings

• sour cream, creme fraiche​, chives or scallions
• applesauce, hot pepper jelly
• smoked trout, sturgeon or salmon, poached egg

Directions

1. Preheat the oven to 425 °F. Line one rimmed baking sheet with foil.
2. In a large mixing bowl, combine the eggs, matzoh meal, and season generously with salt and pepper. Add in the parsnip and onion. and combine.
3. Pour 2 tablespoons of olive oil onto the baking sheet and place in the oven for 5-7 minutes to heat the oil. Remove from the oven and place parsnip mixture in handfuls onto the oil. Flatten mixture with a spatula.
4. Bake for 15 minutes or until the bottoms are golden and crisp. Remove from oven, flip latkes over and bake for another 10 minutes or until crisp and golden on both sides.
5. When done, transfer latkes to a paper-towel-lined baking rack to drain. 
6. Wipe off baking sheet with a paper towel to remove old oil and bits and pieces. Repeat 2-5.

We're getting deeper and deeper into October (don't know about you, but did this past week feel like a month or what?), which doesn't just bring us closer to my favorite holiday, Halloween, but all the signs are pointing to another very busy Thanksgiving-to-Christmas season. Meaning, with all of the impending insanity, it's always a good idea to have a few "make-ahead meals" on hand to save time on the off nights. Off nights that are better spent curled up with the BF watching a favorite show like Better Call Saul, or the World Series where his team the San Francisc—oh. Sorry. [Ed. note: Twist the knife, why don't you.]

This Moroccan stew is delicous the night it's made, and reheats well for lunches or make-ahead dinners, without losing any of its vibrant cumin, cinnamon and saffron flavors. Colorful and brothy, light and healthy, it's filling without being heavy. 

It's also vegetarian, but can easily be made vegan by replacing butter with olive oil and skipping the yogurt (see note).

Changes made to the original Smitten Kitchen recipe: substituted yams for the plain potatoes (I recommend the dark red Garnet yam variety), and left out the preserved lemon. 
​
The BF loves it over couscous, but I love it on its own. My dinner guests love all the toppings. A supremely versatile dish you can whip out while you prepare for the costumed kids soon to run amok. Amok! Amok! Amok!

Adapted from: Smitten Kitchen
Number of servings: 6-8

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, small dice
• 4 medium cloves garlic, thinly sliced
• 2 teaspoons ground cumin
• 1 (3-inch) cinnamon stick
• Salt and freshly ground black pepper
• 1 pound butternut squash, peeled, seeded, large dice
• ¾ pound Garnet yam, peeled, large dice
• 2-3 cups low-sodium chicken or vegetable broth (I like it brothy)
• 2 cups cooked chickpeas, rinsed and drained
• 1 (14-ounce) can diced tomatoes with juices
• 2 pinches saffron threads (don't skip this!)
• 1 cup brined pitted green olives (recommend Cerignola)

Optional Sides & Toppings

• Steamed couscous or quinoa, for serving
• Fresh cilantro leaves, roughly chopped, for garnish
• Toasted slivered almonds, for garnish
• Plain yogurt, for garnish
• Hot sauce of your choice, for serving

Directions

1. Heat (medium heat) butter and olive oil in a 3-4 quart Dutch oven or heavy-bottomed saucepan with a tight-fitting lid. When oil shimmers, add onion, garlic, cumin, and cinnamon. Season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
2. Add squash and yams. Season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes.
3. Add broth, chickpeas, tomatoes and their juices, and saffron. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10-15 minutes.
4. Remove from heat and stir in olives. Serve alone or over couscous, quinoa or rice. Garnish with cilantro, almonds, and yogurt if desired.

NOTE: To veganize this, replace the butter with additional olive oil, use vegetable broth and skip the yogurt.

PS: Sweet tooth? Did you miss a year ago when I whipped out the caramel apple cheesecake that destroyed the BF? [Ed. note: And no, she's not kidding.]​ (www.moveablefeast.me/blog/caramel-apple-cheesecake)

PPS:  Amok! Amok! Amok!

Tonight at sundown begins Yom Kippur. For 25 hours we will fast. [Ed. note: A WHOLE DAY AND AN HOUR DEATH WHERE IS THY STING?] This “Day of Atonement” (English translation) isn't Hanukkah, but it's the holiest day of the year, and a day to begin the new year with a fresh start.

When I was young, my mamala used to make her famous roast chicken before the fast and another one to break fast. We lived in a small town about 200 miles (round trip) from the nearest synagogue in Portland, Oregon. By the time services were over, and it was past sundown, we made it home around 8:00pm and started roasting a chicken we didn't actually eat until 10:00pm. It was a long day and we were all pretty hangry [Ed. note: A technical term.] by that point! 

​Although hardly traditional Jewish fare, this Mexican-marinated roast chicken is the perfect way to start the fast and it will be an easy and equally delicious meal to break fast. Best of all, I prepared everything ahead of time, so I didn't have to start the process after work.

A word about the marinade: you're probably thinking mayonnaise is an odd choice, but it's not. It works. The Best of Fine Cooking explains, "Mayonnaise is the perfect base for marinade as it takes the place of oil and keeps the marinade ingredients suspended. The lime juice cuts through the richness of the smoky chipotle and the beer adds depth of flavor."

The spice level is relatively mild, for my taste. If you like a bit more kick, like the BF and I do, add an additional ¼ - ⅓  cup of purée to the mayo.

Serve this chicken with anything! We made burrito bowls, but it's perfect served in a tortilla as a burrito or taco. Our side dishes included saffron rice, black beans, pickled red onions, avocados and a delectable cilantro vinaigrette that was so good, it will have its own blog entry very soon.

To all of my tribe, wishing you a meaningful Yom Kippur and an easy fast.

Adapted from: The Best of Fine Cooking, Mexican, 2018
Number of servings: 4-6

​Ingredients

• One 7-oz. can chipotles in adobo
• ½ medium white onion, coarsely chopped
• ¼ cup dark beer (such as Negra Modelo)
• ¼ cup packed fresh cilantro
• 2 tablespoons fresh lime juice (from 1 medium lime)
• Fine sea salt
• 1 cup mayonnaise; more as needed
• 2 pounds boneless, skinless chicken thighs

Directions

1. In a blender, purée the chipotles with adobo sauce until smooth. Add onion, beer, cilantro, lime juice and large pinch of salt to chipotles. Purée until smooth. 
2. Transfer mixture to a large nonreactive baking dish. Fold in the mayonnaise and ⅓ cup of the chipotle purée. If you like more of a spicy kick, add ¼ - ⅓ cup more purée. 
3. Refrigerate remaining purée for another use. It will keep in an airtight container for at least one month. 
4. Add the chicken to the marinade. Cover dish with plastic wrap and refrigerate for at least 2 and up to 4 hours.
5. Heat a gas grill to high or use a stove-top grill pan (as I did). Remove chicken from marinade and grill unil they have grill marks, about 4-6 minutes on each side. 
6. Let rest for 5 minutes, slice and serve.

NOTE: You can make the marinade ahead of time. Tightly covered, the marinade (with mayo) will keep in the refrigerator for up to two days.