The Jewish Vegetarians of North America believe author Edith Rothschild's Nutrilicious is not just a cookbook, but a multi-faceted experience. Rothschild feels that her work is not just a vegetarian cookbook, but a passionate call to healthier living.
The book is filled with more than 170 easy-to-do recipes for everyday, as well as upgraded ones for Shabbat, holidays and entertaining.
The Miniature Yam Puffs below are delectable and nutritious immune-boosting morsels that go with any kind of menu.
They also make delicious party fare and after-school snacks, and they freeze well.
Miniature Yam Puffs
2 Tbsps. tahini sauce
3 Tbsps. organic soy sauce
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup finely chopped sweet red pepper
11/2 Tbsps. extra-virgin olive oil
1/4 tsp. sea salt
3/4 tsp. garlic powder
1/4 to 1/2 tsp. ginger powder
4 medium yams, peeled, boiled or steamed, and mashed
1/2 cup cooked millet
1/3 to 1/2 cup oat bran
unhulled sesame seeds for garnish
Preheat oven to 350°.
Cover a large baking pan with parchment paper, and reserve.
In a small bowl, whisk the tahini with the soy sauce.
In a large skillet, heat the oil and sauté the onions, celery and peppers for 7 to 8 minutes.
Add the salt, garlic powder and ginger; mix well.
Place the yams, millet and oat bran into a large bowl.
Add the sautéed vegetables and tahini/soy-sauce mixture. Mix well and adjust seasoning.
With a tablespoon, drop the yam mixture onto the baking pan to form puffs. Do not flatten the puffs!
Sprinkle puffs with sesame seeds and bake for 30 minutes.
For extra crispness, broil the puffs for a few minutes.
Serve immediately, or let sit and serve at room temperature.
Makes about 30 puffs.