Tag: pesach recipe

Nutella Crepes with Sweet Plantain Tortillas

In continuation from yesterday’s post for savory plantain tortillas, I bring you some sweet ones! You can read the previous post on more about what plantains are, and to see more step by step pics of the tortilla making process!

These sweet tortilla crepes are made with plantains, and the addition of coconut oil, maple syrup and vanilla. They’re great for breakfast or dessert, and best of all, they’re egg-free!

If you’re eating these over Passover, chances are, you’ve had eggs for breakfast, or you plan to have it for lunch or dinner. So having an egg-free meal option is a must-have! Of course you can make these a tad healthier by filling with nut butter and fresh fruit, but homemade nutella is nut butter too. It’s just chocolate hazelnut nut butter ;)

If you’re not into the tortilla crepe idea, use your own potato starch + egg variation, but you must try my homemade nutella and other fillings, especially the maple candied pecans. Happy Passover!


Related Recipes:

sweet nut omelette
nutella banana ice cream
chocolate ganache tart with macaroon crust
fish tacos with savory plantain tortillas

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Fish Tacos with Savory Plantain Tortillas

Last year was my first time venturing into the world of plantains. It’s definitely a lesser known fruit, so I’m here to tell you more about it!

Plantains are a tropical fruit, and are best known for their use in tostones – a twice fried chip. You’ll find them on the menu in many Latin restaurants, like 26 Sushi & Tapas, in Miami, Florida. I love them topped with ceviche and avocado!

A plantain looks like a banana, but it’s slightly larger with angular sides. It’s taste and texture are determined by it’s stage of ripeness – firm and starchy when it’s green, and softer and sweeter when it’s yellow to black. Plantains cannot be eaten raw, but they make great (baked or fried!) chips when firm, delicious mash when ripe and great egg-free tortillas at any stage. Plantains are a resistant starch, which means that they pass through the digestive system sort of like soluble fiber and don’t spike blood sugar, making them popular among Paleo enthusiasts.

My interest in plantain tortillas was purely a Passover thing, since most kosher for Passover crepes are made using potato starch and eggs. I’m not a big fan of potato starch, and since my son is allergic to eggs, I was looking for an egg-free alternative.

I created two versions of the tortilla – a savory one, made with avocado oil, lime juice and a bit of chili powder, and a sweet one, made with coconut oil, maple syrup and vanilla (recipe coming tomorrow!). Plantains don’t have much flavor on their own, so adding these ingredients was essential. I was pleasantly surprised that the tortillas were soft and pliable and really make a great substitute for Passover crepes and wraps. It’s great to have a recipe that doesn’t call for potato starch and eggs for a change, am I right?!

Now for the fillings! I’m a big fan of fish tacos so I definitely went that route with coconut crusted fish fillets which you can bake or fry (if you’re not a fan of coconut, I would recommend frying). Mango salsa is the perfect accompaniment to this tropical dish and curried mayo, one of my favorite condiments, rounds it out. This makes a great lunch or light dinner after all the heavy meat and potato dishes that we’re used to!

Looking for other potato alternatives for Pesach? Check out this article that I put together for OU kosher. It’s got lots of amazing recipes, suggestions and ideas for replacing the spud. You can thank me later!


Related Recipes:

plantain nachos
fish tacos with broccoli slaw
tropical guacamole
nutella crepes with sweet plantain tortillas

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Sugared Almonds

Growing up, one of our family’s Passover customs was to use liquid sugar, or simple syrup, in place of regular sugar in our recipes. It was a stringency brought back from Europe by our great-grandparents, and we continue to keep it, year after year.

The night before Passover, my mother boils up a vat of water and sugar until thickened and pours it through layers of cheesecloth into mason jars. Not being able to use regular sugar on Pesach has it’s challenges. Like when you want to bake cookies, or cake. But it sure has it’s advantages too. Like when we want to make easy sorbet, quick lemonade, or a mix up a pitcher of sangria. These classic sugared almonds are another advantage.

Sugared nuts are different from candied or glazed nuts, which are oftened tossed with egg white and butter for a sticky coating. Simple 2-ingrediented sugar coated nuts are cooked down until the sugar crystallizes and forms a crunchy crust on the nuts. You may have seen (or smelled) them on the streets of New York, in those  Nuts 4 Nuts street carts.

The great part about making sugared nuts is that they’re a blank canvas for all flavors and combos. You can toss in some cinnamon (my favorite!) add a hint of sea salt (‘cuz I love sweet and salty!) or throw in a pinch of  cayenne for a little kick.

My favorite part about this kosher for Passover recipe is the great feeling I get from making them entirely from scratch. Cracking the nuts brings me back to the days of old, imagining what Pesach was like for my ancestors, as they prepared simple foods made from scratch, a custom we we have carried on for generations.

 

Other Passover recipes:

chicken pot pie Passover croquettes
rainbow pommes anna
mock chopped liver

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