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Israeli-Style Pizza Rolls

Crispy, savory, cheesy, and perfect, the pizza roll takes one of my favorite foods and transforms it into a portable, snack-sized treat. I've been known to grab a handful of these and a few pieces of fresh fruit from the shuk and call it lunch.
1 package of puff pastry sheets (usually 2 per package)
½ cup of your favorite marinara or pizza sauce
3 cups of shredded cheese (mozzarella or Italian blend works best)
Any pizza toppings of your choice, finely chopped
Olive oil and seasoning for the crust (optional)

Ethiopian Spiced Black Beans

Hot peppers and spice make this dish a crowd pleaser!

12 ounces (approximately 2 cups) dried black beans, rinsed
1/2 teaspoon kosher salt to taste
1/4 cup coconut oil, dairy-free margarine or unsalted butter
1 medium-large red onion, finely chopped
1 1/2 tablespoons peeled ginger, finely chopped
3 large garlic cloves, finely chopped
1 habanero or serrano pepper, seeded and finely chopped
2 teaspoons berbere seasoning or 1/2 teaspoon cayenne, 1/2 teaspoon chipotle pepper, 1/2 teaspoon ginger, 1/2 teaspoon ground coriander
1 teaspoon ground turmeric
2 medium tomatoes, chopped
1 cup canned coconut milk, stirred in can to combine coconut solids with liquid
1 cup vegetable or chicken broth
1/3 cup chopped cilantro leaves
2 scallions, finely sliced crosswise
3 cups cooked rice, optional (see Tidbit below)

Carnatzlach

Carnatzlach are meatballs that look like little sausages without casing.

1 tablespoon finely minced garlic (about 2 large cloves)
1 teaspoon kosher salt, or to taste
15 grindings of fresh black pepper or ¼ teaspoon
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/8 teaspoon allspice, optional
1/4 cup club soda
2 tablespoons finely minced fresh parsley
1 pound ground beef (or ½ beef and ½ veal), not too lean