Post 339: Climbing the Walls at Ammunition Hill non meat burger recipes for the nine days

Kids Climbing the Walls; Suggest a rope course!

Omega at Ammunition Hill (incredible views) Ropes Courses are available for private groups of tourists or locals.

Ropes Course take place in Ammunition Hill or can be set up privately in Park Gilo or San Simon. If you are only a few people contact Yaakov the Ropes Course guide to see if he can add you to one of his existing groups. The owners recommend reserving your own private group for a truly memorable experience (minimum 900 NIS for 1 hour and 1200 NIS for 2 hours).

Activities can be done by young kids, teens and adults.

Email or call 052-893-8921

Spicy faux (kosher ) Shrimp and Quinoa Salasa


1/4 cup fresh lime juice, divided

10 teaspoon olive oil, divided
2 teaspoons chili powder
1 teaspoon ground cumin, divided
1/4 teaspoon black pepper
1/4 teaspoon hot pepper sauce
1/8 teaspoon Spanish smoked paprika
4 garlic cloves, chopped and divided
24 large shrimp, peeled and deveined (about 1 pound)
3/4 cup uncooked quinoa
1/2 cup chopped onion
1 cup water
1/2 teaspoon kosher salt, divided
1/2 teaspoon honey
1 cup cherry tomatoes, halved
1/2 cup canned organic chickpeas, rinsed and drained
1/2 cup diced peeled avocado
1 ounce feta cheese, crumbled or imitation soy based cheese.

 Cooking spray

1/4 cup chopped fresh cilantro


1. Preheat grill to high heat.

2. Combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, black pepper, hot sauce, paprika, and 2 garlic cloves in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 30 minutes.

3. Rinse and drain quinoa. Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add onion to pan; sauté 3 minutes. Add remaining 2 garlic cloves and quinoa; cook 2 minutes, stirring constantly. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Cool. Combine remaining 2 tablespoons lime juice, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and honey in a large bowl; stir with a whisk. Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese; toss gently.

4. Remove shrimp from bowl; discard marinade. Sprinkle shrimp with remaining 1/4 teaspoon salt. Thread 3 shrimp onto each of 8 (6-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done.

5. Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro.

Shoshanh Shinar’s 9 day veggie burger ( to be eaten during the 9 days)

2 hard boiled eggs mashed fine

½ cup fine chop ( I use dehydrated minced onion)

½ tsp garlic powder

½ cup wheat germ

½ cup ground walnuts

1/3 bread crumbs

2 raw eggs

1 tsp salt

I make three times of the recipe and it fits into my food processor. They freeze well.

Shoshana Shinnar

Climbing the Walls at Ammunition Hill, non meat burger recipes for the nine days


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