vegetarian bolognese |

vegetarian bolognese

Vegetarian bolognese…you mean meatless bolognese? Yes, that is very possible — and it happens to be so incredibly delicious! This pasta sauce is loaded with vegetables and protein from chickpeas. It gets its meaty flavor from all the mushrooms and its chunky texture from the processed vegetables. The vegetables are first processed in the food processor and then simmered until browned and tender in a tomato sauce. Use this sauce to top your favourite pasta or to serve over zucchini noodles or spaghetti squash. Meat lovers will love it just as much as traditional bolognese, and if your kids refuse to eat vegetables, trust me they’ll gobble it down and won’t even notice how many vegetables are in this!

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beef and green bean stew |

beef and green bean stew

Besides ground beef, I have to admit that meat is not really my thing. I’m not a steak person at all and at barbecues I stick to grilled chicken, kebabs and vegetables. But given that I’m married to a real carnivore, I had to start cooking more meat dishes at home so I’ve created many recipes that we both love! This beef stew is one of my favorite meat meals to make, because the meat becomes so tender when cooked in tomato sauce.

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apricot coconut cake |

apricot coconut cake

The apricots this year have been extra-juicy and sweet, making them the perfect fruits to turn into a sweet cake for brunch or dessert. I’ve been buying buckets and buckets of apricots since they are one of Gabriel’s favorite fruits and have been turning them into compotes all summer long, but one day I wanted to bake with them instead. The apricots go deliciously well with shredded coconut in this recipe, but you can also try it with other stone fruits like peaches or nectarines — most would taste just as good!

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cooked mushroom and caramelized onion salad |

cooked mushroom and caramelized onion salad

If there’s one thing all Jewish families have in common no matter their origin, it’s our love for food. We always tend to overcook and have leftovers for days, which is not a bad thing, since we end up having lots of meals in the freezer for the nights we are too lazy to cook. Ever since I got married in 2014, I follow my husband’s Moroccan traditions when it comes to Shabat and holiday meals at home. Moroccan Jews tend to serve lots of salads at the beginning of a meal, followed by fish and then the main course. Their salads come in all varieties, from raw to cooked vegetables and from sweet to savory ingredients. This cooked mushroom salad is one of my new favorites — it’s both sweet and savory, goes deliciously well with warm challah bread or pita and can be served no matter the occasion!

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coriander fish balls in tomato sauce |

coriander fish balls in tomato sauce

Fish balls are such a great alternative to meatballs — they’re just as easy to make, but are much lighter. Although I’ve already shared two recipes on the blog for fish balls (these lemon cod cakes and these za’atar spiced cod patties), here’s one more to add to my repertoire. Cooked in tomato sauce and stuffed with fresh coriander, these fish balls are packed with flavor and are so quick to put together. We never get bored of having them!

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lemon pudding cakes |

lemon pudding cakes

It feels like I haven’t shared a dessert recipe on the blog in a while; not that I haven’t indulged in anything sweet since my last cake recipe, but I just haven’t photographed any of the desserts I’ve made lately. I wanted to make something special for Valentine’s Day, a dessert that would be sweet, yet light and not too fattening. I stumbled upon these lemon pudding cakes on Once Upon A Chef‘s blog. They looked quick and easy to make, making them the perfect desserts to whip up together in no time — especially when you have a baby with you in the kitchen!

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