Healthy and hearty: Summer dishes that keep kids smiling and thriving!

Schnitzel-style tofu patties

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• 1 package of tofu
• 1/3 cup of oats
• 1/4 cup of tahini
• 1/2 teaspoon of salt
• 1/2 teaspoon of cumin
• 1/4 teaspoon of black pepper
• 1/2 teaspoon of garlic powder
• A dash of olive oil
• 1/2 cup of whole wheat bread crumbs

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Schnitzel-style tofu patties

(Photo: Daniel Layla; style: Noa Kanarek)

1. Place all ingredients, excluding the bread crumbs, in a food processor and process until the mixture is nearly uniform.
2. Form the mixture into small patties, coat them in the bread crumbs, and place them on a baking tray lined with baking paper, then spray with olive oil.
3. Bake in a preheated oven at 200 degrees Celsius (about 392 degrees Fahrenheit) for 20-25 minutes, or until the bread crumbs turn golden.

Cauliflower Alfredo Spaghetti

• 1 package of spaghetti

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Cauliflower Alfredo Spaghetti

(Photo: Daniel Layla; style: Noa Kanarek)

• 1 large head of cauliflower, separated into florets
• 4 tablespoons of olive oil
• 50g Parmesan cheese
• 1/2 cup of milk or almond milk
• 2 packs of thinly sliced mushrooms
• 3 crushed garlic cloves
• 1 teaspoon of salt
• 1/2 teaspoon of coarsely ground black pepper (or less)
• Zest from one lemon

1. Cook the spaghetti according to the package instructions, drain and set aside about half a cup of the cooking water.
2. Boil water in a large pot and cook the cauliflower for about 35 minutes until softened.
3. Transfer the cauliflower to a blender or a bowl (if using an immersion blender) and start to grind.
4. Add 2 tablespoons of olive oil, the grated Parmesan, and milk to the bowl and blend until completely smooth. If needed, add an additional 1/2 cup of the pasta cooking water or more milk (the texture should be completely smooth).
5. Heat the remaining 2 tablespoons of olive oil in a large pan and sauté the mushrooms until slightly charred. Add the garlic and sauté for another 2 minutes, stirring occasionally.
6. Add the cauliflower sauce, salt, and pepper to the pan and cook for another minute. Taste and adjust seasoning.
7. Add the spaghetti and lemon zest to the pan, cook together for 2 minutes, and serve.

Israeli couscous in tomato and lentil sauce

• 1/2 cup of red lentils
• 2 tablespoons of olive oil
• 1 chopped onion
• 2 cups of whole wheat couscous
• 3 cups of boiling water
• 200g high-quality tomato paste
• 1/2 teaspoon of salt
• 1 tablespoon of sweet paprika

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Israeli couscous in tomato and lentil sauce

(Photo: Daniel Layla; style: Noa Kanarek)

1. Soak the lentils in boiling water for half an hour.
2. Heat the olive oil in a pot and sauté the onion until golden.
3. Add the couscous to the pot and sauté for another 2 minutes.
4. Add all the remaining ingredients to the pot, including the lentils (drained from the soaking water), and bring to a boil. Reduce the heat, cover, and cook on low heat for 10 minutes.

Homemade fruit ice cream in three flavors | serves 3

1. Place all the ingredients in a food processor and grind until smooth. Serve immediately.

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Homemade fruit ice cream in three flavors

(Photo: Daniel Layla; style: Noa Kanarek)

Beet pancakes

• 1 cup of cooked beet cubes
• 1/2 cup of milk or plant-based milk (soy, almond, etc.)
• 1 cup of whole wheat flour
• 1 teaspoon of baking powder
• 1 egg
• 2 tablespoons of natural maple syrup

5 View gallery

Beet pancakes

(Photo: Daniel Layla; style: Noa Kanarek)

1. Grind all the ingredients until smooth. If the texture is too thick, you can add an additional 1/4 cup of milk or water if needed.
2. Pour from the mixture into a pancake pan or non-stick pan using a ladle, and fry until bubbles appear. Flip for a few more seconds and serve.