Here in Highland Park, New Jersey

Beet Sweet Potato Sauce

Ever want an alternative to tomato sauce for your spaghetti? Here’s an easy recipe if like me you often have a leftover cooked beet and a leftover sweet potato or yam.

Ingredients:

• 1 cooked beet
• 1/2 cooked sweet potato or yam

Put the sweet potato or yam in a bowl with the beet. Mash with a fork. If you don’t mind cleaning your food processor and prefer a creamier sauce, throw both in the food processor.

Mash until you get a lovely orange and pink sauce.

Meanwhile, cook your noodles. I used Eden mugwort soba noodles, which are a lovely shade of green, nutritious and delicious. When ready, mix immediately with your beet and yam sauce so the sauce warms up.

I topped mine with grated parmesan cheese and fresh chopped parsley. Get creative. Basil would be a great topper, too. You could also mix in a few drips of cold-pressed olive oil or some organic butter.

Serves 1-2.

Inspiration: Klara has a beet – carrot – onion sauce that she used to make as a tomato sauce alternative. See her comment on this post for the recipe. Since I often have a leftover beet and some leftover sweet potato, this recipe was a natural for me.

What could be more delicious than sourdough bread topped with homemade hummus? To learn how to make sourdough starter, visit Mother in Israel’s post. And to find out more about hummus and what makes an authentic chickpea dip (as opposed to some wannabes), visit the Occidental Israeli’s post.

Why sourdough starter?

• Taste
• Health: More in this article on fermented bread. Easier to digest seems to be a top feature. Also, some people have reactions to commercial yeast (my father may have this) and find they don’t have the same reaction with the sourdough.

I’m thinking of doing this in July, as Mother in Israel says it works better in the hot humidity. See also read Mimi’s Oatmeal Sourdough Bread.

Why hummus?

Why not?

Here’s the Occidental Israeli’s comments on common hummus errors:

Another mistake I saw on TV that day, was the host opening a can of chickpeas and simply pouring them into the food processor. When making hummus, you must, MUST, wash the chickpeas numerous times, to make the “hummus” even edible. Moreover, if you want your hummus to be good, even if you use canned chickpeas, you have to boil them and remove most the skins, from most of the individual beans.

The biggest mistake, however, was the lack of tehina (sometimes called tahini). For hummus to be really good it must include tehina. Apparently there are other authentic versions that replace tehina with ful or with labaneh, but simply mashing chickpeas (with other vegetables, no less) does not result in hummus.

It is customary for observant Jews to eat something warm on Shabbat; this is because even though we have the prohibition not to cook or to light a fire, we should still show don’t need to eat cold food. Or sit in the dark. The traditional warm Shabbat food that Ashkenazi Jews eat is chulent (see Ilana-Davita’s and Lion of Zion’s posts); Sephardim (Jews that were originally in Spain) eat dafina or chamin.

I prefer not to eat chulent, as I find it too heavy a food. So I have a tendency to make lots of salads, and I greatly enjoy those. However, in the middle of this winter I noticed that the food that we had warm on Shabbat was mostly chulent and potato kugel, neither of which are my favorite food. I do sometimes eat a bit of chicken warm. So I started warming up beans cooked with turmeric and other curried flavors. But I really wasn’t in the mood for the beans.

Back to my discussion with Klara: Klara felt that in keeping with macrobiotic teaching, food on Shabbat should be warm. I think there is a conflict here, as macrobiotics seem to suggest food should be eaten warm AND right away (not left on a blech or warming tray for 4 hours). And I wonder how many nutrients a salad-like food such as kale has after 4 hours of re-warming.

My conversation with Klara did spur me on to find this one dish that I liked re-warmed on Shabbat. It is simply mushrooms, onions and something green sauteed in a bit of olive oil.

Ingredients:

• 1 tsp. olive oil
• 1 onion
• 2 boxes of mushrooms, preferably baby bella because they are “meaty”
• a green: parsley, basil, kale, collards, thyme, sage – I used a bit of broccoli rabe

Warm a bit of olive oil. Chop the onion, mushrooms (into slices) and greens (into bits). Saute the onion until translucent. Add the mushrooms. When the mushrooms begin to soften, add your chopped greens. If you don’t add the chopped greens, the recipe will be fine without it. Put it in a small casserole dish (covered) so it can be reheated on Shabbat.

Alternative: use Ilana-Davita’s mushroom recipe. She suggests serving it cold, but if you are in the mood for a warm mushroom dish for your Shabbat meal, this one might work.

Ingredients:

• 1 cup bulghur wheat
• 1 cup boiling water
• 1/2 tsp. salt
• 2 Tbsp. olive oil (or enough to coat)
• fresh parsley and/or fresh mint
• 1 orange
• 1 tsp. chopped ginger root
• optional but highly recommended: chopped fresh tomato, chopped fresh cucumber
• optional if you like: chopped radish, chopped sweet onion, chopped carrot

Put the bulghur wheat in a bowl. Add a pinch of salt (not too much). Boil water in a kettle. When the water boils, pour 1 cup over the bulghur wheat. Cover the bowl with a pot lid. Leave it for about twenty minutes. Then add the olive oil, enough to coat the grains but not too much. Add the chopped ginger root. Squeeze the orange juice into the bowl. Stir. I tried adding the orange rind, too, but that was too bitter. Not a good part of this experiment. You can add the chopped parsley now, or wait until serving time. Add all the other vegetables before serving time. I didn’t have a fresh tomato, so I didn’t add other vegetables, but tabouli is so delicious when you do have the fresh vegetables, too. If not yet tomato season, add lots of parsley or mint. Refrigerate before serving. One usually has to wait a day for the bulghur wheat to soften. Enjoy! Serve at room temperature.

Klara gave me this simple recipe two months ago. Since then, I have made it at least 5 times. There are only two ingredients: red radishes and umeboshi paste. Since many of you are going to say, What’s umeboshi paste? Where can I get it? I did a little research. In Highland Park, Anna’s Health Food Store sells this delicious condiment. Others in the U.S. can buy it at your local health food store. Eden makes umeboshi paste with an O-K kosher supervision. Here are some store locations in France that may sell umeboshi paste. Klara tells me there is a health food store in Ma’aleh Adumim (Israel), and the owner delivers in Jerusalem once a week. Feel free to add other locations in the comments.

Why use umeboshi paste? Not only does it taste good, it is also healing. Here’s one site on umeboshi: “Modern day diets tend to create acid conditions within the blood which is more likely to cause illnesses. The strong alkalising effect of umeboshi can help to counteract modern day excesses, including alcohol. ” More here.

Ingredients

• a bunch of radishes, nice red round ones
• 1-2 cups of water (depends on how many radishes)
• 3 Tbsp. umeboshi paste

Slice all the radishes. Bring water to boil with ume paste. Turn down flame, add radishes, simmer covered for 20 minutes or until radishes are tender.

Another version: After boiling the ume paste in water for ten minutes, pour over radishes and let sit for about an hour. (Note: this is the more “proper” version, which is the pickling method. My cooking version is OK, but not as healthful as leaving the radishes in the ume paste broth. I’ll try pickling method tomorrow).

All the radishes get nice and pink and have a lovely flavor, lose sharpness.

You may drain when pickles ready(optional). When they are room temperature, put them in the refrigerator.

The idea for this recipe was to create a tasty food that had no meat, no dairy, no egg and would be filling. And I could eat it on Passover.

Ingredients:

• 1 acorn squash
• 1 box of mushrooms (I used shiitake)
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 piece whole wheat matza, crumbled into farfel (bite size pieces)
• salt and some herb spice (I used thyme)
• a bit of olive oil for sauteeing

Bake the squash in the oven for at least an hour or until tender. Cut it in half. Take out the seeds. Scoop pieces of the squash to mix with the stuffing (I didn’t do this, but I wish I did). Saute the onion until translucent. Add chopped mushroom and celery; continue cooking until soft. Mix in matza, thyme and bits of squash. Stuff it in the squash. At this point, you can bake it in the oven. However, what I did was put it on the warming tray for 3 hours. Serves two.

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In other news, please enjoy this week’s edition of Haveil Havalim, brought to you by the Real Shaliach. Mother in Israel will be hosting the Kosher Cooking Carnival on her blog this coming Wednesday, April 22. That is why I am taking out the time late on Sunday night to type all this up instead of relaxing downstairs with my husband. When I hit Publish, that’s where I am headed. Have a good night!