We are so thrilled to share with you Part II of a joyous celebratory dinner for the upcoming High Holidays, featuring delicious recipes from Elana’s Pantry. Perfect for the first night of Rosh Hashanah, as well as many weeks to follow. All gluten-free and guaranteed to be the talk of your dinner table. Don’t forget the apples and honey! Find more recipes at ElanasPantry.com

 

 

 

 

Sunflower Sprout Saladelanas sunflower sprout salad

Makes 6 servings

Photo and recipe provided courtesy of Elana’s Pantry

 

Ingredients

4 cups mesclun greens

1 (3 ounce) package sunflower sprouts

1 cup sugar plum tomatoes, sliced in half

2 tablespoons olive oil

2 teaspoons lemon juice, fresh squeezed

 

1. Immerse mesclun greens in a bowl of water, then spin greens dry in a salad spinner.

2. Immerse sprouts in a bowl of water, pick out any remaining seed shells from the sprouts, then spin dry.

3. Place greens, sprouts, and tomatoes in a large salad bowl.

4. Drizzle with olive oil, then lemon juice.

5. Toss and serve.

 

 

 

elanas peach chickenPeach Chicken

Makes 6 servings

Photo and recipe provided courtesy of Elana’s Pantry

 

Ingredients

1 whole chicken (2-3 pounds)

1/4 cup grapeseed oil

1 tablespoon celtic sea salt

6 peaches, quartered

4 shallots, halved

6 sprigs fresh thyme

 

1. Rinse off the chicken, pat dry, then place in a large baking dish.

2. Rub with oil, season with salt, then scatter peaches, shallots, and thyme around the chicken.

3. Roast at 400° for 60 minutes.

4. Serve with peaches and pan sauce.

 

 

elanas spinach cakeSpinach Cake

Makes 12 spinach cakes

Photo and recipe provided courtesy of Elana’s Pantry

 

Ingredients

1 1/2 pounds spinach, thoroughly washed, leave stems on if they are not tough

3 tablespoons grapeseed oil or olive oil

1 cup pine nuts

2 cloves garlic, minced

2 large eggs, whisked

1/2 cup zante currants

1 teaspoon celtic sea salt

 

1. Wilt spinach in a large covered saucepan, over low heat (do not add water) 5 minutes, until tender.

2. Drain and cool, then gently squeeze moisture out of spinach.

3. Place spinach in a food processor and pulse until coarsely blended, then set aside.

4. In a small skillet, warm 3 tablespoons oil, add pine nuts and sauté until golden brown.

5. Add garlic to pan of pine nuts and sauté together an additional minute.

6. In a large bowl, combine pine nuts mixture, blended spinach, eggs, currants, and salt.

7. Spread mixture into a greased 7 X 11-inch baking dish.

8. Bake at 350° for 30-40 minutes.

9. Serve.

 

Tzimmeselanas tzimmes

Makes 6-8 servings

Photo and recipe provided courtesy of Elana’s Pantry

 

Ingredients

2 pounds carrots, cut into ½-inch pieces

1/2 cup prunes, cut in half

1/2 cup dried apricots, cut in half

2 cups freshly squeezed orange juice

1 teaspoon ground cinnamon

1/4 teaspoon celtic sea salt

 

1. Place carrots, prunes, apricots, and orange juice in a 9 X 13-inch baking dish.

2. Sprinkle with cinnamon and salt.

3. Cover dish with tinfoil.

4. Bake at 350° for 60-80 minutes.

5. Serve.

 

 

elanas paleo apple tartCinnamon Apple Tart with Pecan Crust

Makes 6 servings

Photo and recipe provided courtesy of Elana’s Pantry

 

 

 

 

Ingredients

4-5 medium Jonagold apples, peeled, cored and sliced ⅛-inch thick

1 tablespoon fresh lemon juice

1 tablespoon arrowroot powder

1 tablespoon honey

1 tablespoon ground cinnamon

1 Pecan Tart Crust *see recipe below

 

1. In a large bowl, toss apple slices, lemon juice, arrowroot, honey, and cinnamon.

2. Fan apples out on top of uncooked crust, forming a circle.

3. Layer more apples over circle and in its center.

4. Cover tart with foil, and bake at 350° for 45 to 70 minutes, or until juices are bubbling.

5. Remove foil and cook uncovered for 5-10 more minutes.

6. Serve with vegan whipped cream.

*or pick up Elana’s book Gluten-Free Cupcakes and find the recipe for Vegan Coconut Whip on page 94

 

 

Paleo Pecan Tart Crustelanas paleo pecan tart crust 2

Makes 1 crust

Photo and recipe provided courtesy of Elana’s Pantry

 

Ingredients

1  1/2 cups pecans

1 large egg

1 tablespoon coconut flour

1/8 teaspoon celtic sea salt

 

1. Place pecans in a food processor and pulse until the texture of coarse gravel.

2. Pulse in egg, coconut flour, and salt until mixture forms a ball.

3. Grease a 9-inch tart pan.

4. Using your hands, press crust onto bottom and up sides of tart pan.

5. Top off crust with your favorite filling.

6. Bake until filling is done (length of time dependent upon filling recipe).

7. Serve.

Share

About Author

WWadmin

(0) Readers Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>