• Talma Gotteiner

Foods for Vegans and for Meat Lovers

Hi there,


As you can see I'm a gluten-free omnivore so I'll write about any food that will make people happy even if I abstain. The foods in my review include the following:

  • 'Freekeh Wheat' by Tvuot

  • 'Schnitzel Coating' Bread Crumb Series by Neptune

  • 'Sesame and Coconut Spread' by Achva

  • 'Vegan Labaneh Cheese' by Mashu Mashu

  • Yehiam Delicatessen's recipes for Sandwich Day


'Freekeh Wheat' by Tvuot

Tvuot (2007), an Israeli company that engages in import, production, packaging and marketing of organic and natural food products, is offering an Israeli "Freekeh Wheat". The high quality and natural wheat has the eco friendly green marking and contributes to satiety, health and digestion. The Freekeh is made from 100% wheat that has been harvested before ripening when the grains are green, and is suitable for preparing a variety of dishes, including salads, soups, stews and toppings.


In recent years, the world has also re-discovered Middle Eastern Freekeh wheat, a grain that is mentioned in the Bible under the name 'Carmel' (Leviticus 2:14 and 23:14, ; Kings 2, 4:42). Since it is harvested before it ripens, it contains more protein, dietary fiber, vitamins and minerals than most grains. In addition, its glycemic value is low and it contains lower levels of gluten although it is NOT gluten-free.


KOSHER CERTIFICATE: Parve, under the supervision of the Chief Rabbinate of Israel and and Belz - Badatz, the holders of religion in Israel.

PRICE: 14.90 NIS for a packaging weighing 500 grams.


Available at retail chains, health food stores and select stores around the country.

Credit: Eyal Granit

Tvuot's Freekeh & Beet Salad


Ingredients:

  • 1 cup Freekeh grains

  • 2 tablespoons olive oil

  • 1 tablespoon vegetable oil (canola / sunflower)

  • 1 heaping teaspoon of smoked paprika

  • 1/2 teaspoon crystalline garlic

  • 1 + 1/3 teaspoons salt

  • 1/3 teaspoon black pepper

  • 2 glasses of water

  • 1 cup boiled beets, cut into cubes

  • 3/4 cup feta cheese (or salted cheese), cut into cubes

  • 1/4 cup pine nuts and almond slices, lightly roasted in a hot pan (without oil)

  • A handful of chopped coriander

Dressing Ingredients:

  • 2 tablespoons olive oil

  • Coarse salt

  • Ground black pepper

  • 1 tablespoon vinegar


Preparation:

  • Place the Freekeh in a bowl with water, mix in a little with your hand and pour everything that floats. Repeat the operation 3 times. Rinse and filter. Transfer the Freekeh to a bowl with clean water and soak in water for about 20 minutes.

  • Heat the 3 tablespoons of oil in a suitable pot. Add the Freekeh and fry it for 1-2 minutes. Add the water and spices. Mix and bring to a boil.

  • Cover and cook over low heat for 25 minutes. Turn off and leave the pot covered for another 10 minutes. Remove the lid to ventilate and cool off the grains.

  • Meanwhile, mix the dressing and pour over the beets.

  • Assemble the dish. Place the Freekeh at the bottom of a suitable serving bowl or cup. Layer over sequentially beets and dressing, cheese and cilantro. Add another layer of Freekeh, beets, cheese and cilantro. Sprinkle over roasted almond slices and pine nuts and serve.


'Schnitzel Coating' Bread Crumb Series by Neptune

Neptune Company (1980), that specializes in the development, production and marketing of spices, seasonings, spreads and sauces, is introducing a new series of 'Schnitzel Coating' bread crumbs in six flavors and styles. The new bread crumbs include: classic with sesame, Italian, Mediterranean, Viennese, panko and golden. Each flavor comes in a new packaging that is both color coded for ease of identification and contains a zip lock for and maintaining freshness.

  • Classic with sesame: bread crumbs, sesame seeds, sweet paprika, salt, black pepper, garlic, spices, herbs. 400 g. Yellow packaging.

  • Italian: bread crumbs, sweet paprika, salt, garlic, spices, herbs (parsley and more). 400 g. Green packaging

  • Mediterranean: bread crumbs, herbs (coriander, basil and more), garlic, sweet paprika, turmeric, spices, salt. 400 g. Red packaging

  • Viennese: bread crumbs, sweet paprika, garlic, onions, herbs (coriander and more), spices, salt. 400 g. Light blue packaging

  • Panko: Large and airy bread crumbs, sugar and salt. 260 g. Lilac color packaging

  • Golden: Golden bread crumbs and salt. 400 g. Purple packaging

The bread crumbs in the series are suitable for seasoning and preparing a variety of delicious dishes aside from schnitzel such as beef, turkey, fish, vegetables, casseroles, quiches and more. The coating is free of monosodium glutamate or preservatives.


KOSHER CERTIFICATE: Parve under the supervision of the Badatz Edah HaChareidis and the chief rabbinate of Be'er Sheva.

PRICE: 7.90 - 10.90 NIS per 400g packaging except the panko crumbs that weigh 260g.


You are welcome to enjoy a recipe for classic schnitzel sticks with sesame seeds, and a recipe of Mediterranean style coated mushrooms.


Classic Schnitzel Sticks with Sesame Seeds

Ingredients:

  • 8 thick schnitzels

  • 1/2 cup flour

  • 2 beaten eggs

  • 3/4 - 1 cup Classic with Sesame Schnitzel Coating by Neptune

  • Frying oil

Preparation:

Flour each schnitzel, dip in the beaten egg and coat with the bread crumbs. Heat oil in a pan, and fry the schnitzels until golden. Cut each schnitzel into sticks about 2 cm wide and serve with your favorite sauces.

Credit: Michael Katz

Mediterranean Style Coated Mushrooms

Ingredients:

  • 2-3 baskets of champignon mushroom - fresh, small and solid (about 30 units), wiped clean with absorbent paper / kitchen (do not rinse with water).

  • 2 cups Mediterranean Schnitzel Coating by Neptune

  • For the batter:

  • 1 cup water or plain soda

  • 3/4 cup flour

  • 1/2 cup corn starch

  • Frying oil

Preparation:

  • Pour the water / soda into a bowl, and add the flour and corn starch. Whisk together until there are no lumps. The batter comes out thick.

  • Place the bread crumbs in a separate bowl.

  • Dip each mushroom first into the batter and then into the bread crumbs. Make sure to cover the mushroom on all sides with both the batter and bread crumbs.

  • Heat oil in a wide pan (about 5 cm high) and fry the mushrooms until golden brown, in several rounds. Place the mushrooms at the end of each round in a suitable, flat dish, with absorbent paper.

  • The mushrooms are very hot after frying. Therefore, it is recommended to wait a few minutes before serving.

'Sesame and Coconut Spread' by Achva

Achva, the leading manufacturer in Israel of chalva, tahini and pastries, is launching a new spread in its series of sweet sesame spreads flavored with sesame and coconut. The new spread contains 32% coconut and 27% raw tahini and is a good source of dietary fiber. The spread is free of palm fat or soy, is very low in sodium, does not contain food coloring and is suitable for vegans. The sesame and coconut spread is incredibly delicious, with a rich and refreshing taste of coconut in a balanced sweetness, wonderful for use on a slice of bread, in sandwiches and for baking.


Achva's sesame based spread series includes four highly successful spreads, including:

  • Sesame spread with chocolate

  • Sesame spread with date syrup

  • Sesame spread with honey

  • Sesame spread with chocolate without added sugar

The spreads are made from whole tahini, rich in calcium and iron, without cholesterol, very low in sodium, without preservatives, without food coloring and without trans fat. Now a new flavor joins the series - sesame and coconut spread.


According to Yuval Malach, Achva's VP of marketing and sales, "as part of the rise in awareness of a healthy lifestyle and proper nutrition, we understand that the consumer prefers healthier spreads, over sugar-rich spreads that contain palm oil and soy. A few years ago we launched a series of sweet spreads based on raw tahini, each time adding a new flavor to the series. The new coconut flavor is unique. It is the first time coconut has been used in the form of a spread with raw tahini and its excellent taste is outstanding."


KOSHER CERTIFICATE: Parve under the supervision of the Badatz Edah HaChareidis Jerusalem.

PRICE: 8-10 NIS per 400g packaging.

Available at select retail chain stores along with it's regular tahini spread products.

Credit: Yael Han

'Vegan Labaneh Cheese' by Mashu Mashu

The "Mashu Mashu" vegan cheese brand is launching a new vegan cheese-like spread that is the first development of its kind: vegan labaneh based on coconut ingredients with only 9% fat. The new spread is made from only plant ingredients, is 100% vegan, contains calcium and dietary fiber, is lactose free, cholesterol free, soy free, trans fat free and preservative free.


Labaneh is great for use in sandwiches, toasts, for breakfast, dinner or as a snack and now you can have some without fear of dairy allergens. The recommended oriental-style serving is to spread some on a plate, drizzle some olive oil on top, sprinkle a bit of hyssop seasoning and enjoy with pita bread or other bread of your choice.


The new vegan labaneh cheese spread is joining a series of Mashu Mashu vegan cream cheeses that are also based on coconut ingredients that includes:

  • Natural flavored vegan cream cheese spread, 9% fat

  • Olive flavored vegan cream cheese spread, 9% fat

  • Garlic and dill vegan cream cheese spread, 9% fat

  • Classic style vegan cream cheese spread, 25% fat

Mashu Mashu also markets a series of vegan yellow cheeses: grated for pizza and baking, salted, salted with herbs, vegan parmesan and more. All products contain high-levels of calcium and are preservative free. According to Yael Dror, clinical and physiological dietitian M.Sc, vegan cheeses provide a very important solution in terms of health and nutrition, especially for those who can not consume dairy products and have difficulty providing their body with the daily amount of calcium.


Mashu Mashu products are manufactured at the company's factory in Kibbutz Gan-Shmuel. The company produces vegan cheeses and meat substitutes for the institutional and retail market, with all products being soy-free, gluten-free and lactose-free.

Credit: Sell360pro

Yehiam Delicatessen's Recipes for Sandwich Day

'Yehiam's Delicatessen', the manufacturer of sausage products, pastramas and sausages from Kibbutz Yehiam has provided a few recipes for 'Sandwich Day' that took place this month and since the kids are slowly going back to school I thought I'd share them with you. You can read about their latest shawarma seasoned pastrami here.


A Salami Omelet Sandwich

Ingredients:

  • 2 slices of bread

  • 1/2 pack of Yehiam's French salami sausage (100 g package)

  • 1 large egg

  • Salt and pepper to taste

  • 1 scallion

  • Homemade tahini or hummus

  • Vegetables to choose from

  • A little olive oil for frying or oil spray

  • Halved chopsticks / mini skewers without a sharp edge (for fancy serving to older children and not for the little ones!)

Preparation:

  • To make the omelet: whisk the egg in a bowl. Add the chopped scallion, a few circle slices of sausage and seasoning. Fry the omelet in a hot pan, absorb the oil in a paper towel and cut into 4 parts.

  • To assemble the sandwich: spread hummus/tahini, place a piece of the salami omelet, vegetables (optional) and again a layer of omelet. Finish the sandwich with a layer of bread spread with tahini/hummus. For fancy serving, cut lengthwise and hold together with a halved chopstick or mini-skewer.

Healthy Sandwich Triangles

Ingredients:

  • 2 square slices of whole wheat or rye bread

  • 150 grams of Yehiam's turkey pastrami

  • 1 small tomato sliced

  • 1 sliced ​​cucumber

  • 2-3 slices of red bell pepper

  • 2-3 leaves of lettuce

For a homemade Moroccan carrot spread:

  • 3-4 peeled and cooked carrots

  • 1 tablespoon olive oil

  • 1 clove chopped garlic

  • 1/2 teaspoon sweet paprika

  • Pinch of salt

  • Optional: a handful of chopped parsley

Preparation:

  • Start by making the Moroccan carrot spread. Cut the cooked carrots into thin circles. Heat a pan with olive oil over medium heat, add the garlic and carrots and sauté for a minute. Add the spices and leave to cool. Grind the mixture in a food processor until smooth. The spread can hold for about a week if stored in a glass jar.

  • To assemble the sandwich: spread a layer of the carrot spread, arrange over layers of folded pastrami and garnish with vegetables. Cut each sandwich diagonally to form a triangle and serve.

A Hamburger Style Pastrami Sandwich

Ingredients:

  • 1 hamburger bun

  • 1/2 pack of Yehiam's thinly sliced ​​barbecue pastrami (140 g package)

  • 1 small tomato sliced

  • 1 sliced ​​cucumber

  • 1 sliced ​​pickle

  • 2-3 slices of purple onion

  • 2-3 lettuce leaves

  • Your kids' favorite sauces: ketchup, mayonnaise etc.

Preparation:

In a hamburger bun, spread your kids' favorite sauces. Arrange layers of lettuce, onion, barbecue pastrami, additional vegetables and sauce on top.

Credit: Yula Zubritsky

Bon Appétit or in Hebrew, Beteavon!


Best,

Talma


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Disclaimer: The blog may contain affiliate links. If you purchase something through these links, I will receive a small percentage of the profits at no extra cost to you. Thank you for supporting Israel-Best-Trips.com







Disclaimer: This blog may contain affiliate links. If you purchase something through these links, I will receive a small percentage of the profits at no extra cost to you. Thank you for supporting Israel-Best-Trips.com

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