Here are the recipes for all these lovely dishes:
Leek Potato with Crispy Leeks Soup (recipe below)
Roasted Carrots and Dates (recipe below)
Pomegranate Ice Pops (recipe below)
Leek Potato with Crispy Leeks Soup (recipe adapted from ChefCindy)
2 teaspoons olive oil
1/2 large onion (1 cup), diced
2 leeks (1 leek set aside for frying)
1 garlic clove (optional), chopped
5 medium russet potatoes (5 cups)
1 teaspoon salt
1 bay leaf (optional)
1 tbsp dried oregano
6 cups vegetable broth (or water)
1 cup almond milk
3 tablespoons (high heat) olive oil
red chili pepper flakes (optional, for added color and heat)
Pre-heat oven to 350f/ 180c. Peel, clean & cube the potatoes. Dice onion. Trim off the root end of the leek and most of the green end. Cut the leek in half lengthwise. remove the outer layer and slice. Rinse well.
Heat 2 tablespoons olive oil, in aa large pot. Cook onions for 5 minutes, then add leeks and garlic. Cook for an additional 5 minutes.
Add the potatoes, salt, bay leaf, oregano, and vegetable broth or water. Partially cover and cook for 30 minutes.
While the soup is cooking, cut and roast the leeks - Clean and trim the leek the same as in Step 1. Cut the leek into ½ in half circles. Line a baking sheet with baking paper. Layout leeks flat with room between each. Drizzle with olive oil and sprinkle with sauce. Roast in the oven for 10 min and check on them. Roast until browned and crispy (time depends on the oven, careful not to over roast, they will burn quickly). Set the roasted leeks aside when done,
When potatoes are done, remove the bay leaf. Use a hand immersion blender or a blender to puree the soup. Stir in the milk. Heat on low until the desired temperature is reached. Season with salt and pepper to taste.
Ladle into bowls and top with roasted leeks and red chili pepper flakes (for color and heat).
Roasted Dates and Carrots (recipe roughly adapted from Yellow Kite Books)
16 small carrots peeled or 8 large carrots peeled and sliced the long way in half or fourth, if thick
1 tablespoon maple syrup or date honey
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon paprika
4 Medjool dates pitted and roughly chopped
Preheat the oven to 220°C (fan 200°C).
Place the carrots on a baking tray, drizzle with a generous amount of olive oil, the maple syrup, cumin, cinnamon, the paprika, and salt. Toss the carrots in the mix, to make sure they’re evenly coated.
Roast for about 30 minutes, giving the carrots a shake halfway through.
Take the tray out of the oven, add the dates and mix gently, then return to the oven for a final 10 minutes, after which the carrots should be golden, sweet, and delicious… and a tad wrinkly.
Pomegranate Ice Pops:
1 tsp of date honey, warmed in the microwave (optional, not needed if pomegranates are sweet, can use strawberries instead to naturally sweeten)
Remove pomegranate seeds and any white pith.
Transfer seeds to a food processor. (Add strawberries now if using). Process until all the juice is removed from the seeds.
Strain out the juice from the seeds using a fine strainer or cheesecloth. Taste and decide if you like flavor as is. Sweeten now if desired.
Pour the juice into ice pop molds or ice molds. Enjoy!
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**If you are looking to join a group of others that keep kosher and are on a journey to get back in touch with plants and veggies join us in my new Facebook group VEG OUT KOSHER.