1½ cups jasmine rice or long-grain white rice (10 to 11 ounces)
¾ cup orange juice
3 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons finely grated orange peel
2 tablespoons vegetable oil
1 small red onion, halved, thinly sliced
Pinch of dried crushed red pepper
1½ pounds chicken cutlets cut crosswise into ²/7-inch-wide strips
1 (8 ounces) package stringless sugar snap peas
Cook rice according to package directions. Cover to keep warm, set aside. Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl, until cornstarch dissolves. Mix in orange peel.
Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.
1 cup chopped pecans
1/3 cup brown sugar
1 teaspoon cinnamon
1/3 cup flour
¼ cup margarine
2 medium pears, sliced
2 teaspoons lemon juice
½ cup margarine, softened
1 cup sugar
1 teaspoon vanilla
1-3/4 cups flour
¾ teaspoon baking powder
½ teaspoon baking soda
1 cup tofutti sour cream
In a small bowl, combine pecans, brown sugar, cinnamon and flour. Cut in margarine until mixture resembles coarse crumbs. Toss pears with lemon juice and set aside.
Preheat oven to 350 degrees. Cream together the margarine and sugar until light and fluffy. Add eggs and vanilla and beat well. Combine the dry ingredients and add alternately with tofutti sour cream. Spread two-thirds of the batter in a greased 9-inch springform pan. Top with pears and ½ the streusel mixture. Cover with remaining batter and sprinkle on remaining streusel. Bake for 50-55 minutes. Cool on wire rack for 10 minutes.
3 tablespoons extra virgin olive oil
2 pounds lean boneless beef, preferably chuck, cut into 2-inch smaller cubes
Salt and black pepper to taste
1 onion, chopped
3 plum tomatoes, stemmed and chopped (canned are fine)
1 teaspoon sweet paprika, or more to taste
1 cinnamon stick
1 bay leaf
1 cup chicken stock
1 cup dry red wine
2 tablespoons sugar
1 cup pitted prunes
1 tablespoon sherry or other vinegar, or to taste
Chopped fresh parsley leaves for garnish
Place a deep skillet or flameproof casserole with a lid over medium-high heat and add the oil. Brown the meat well on all sides, seasoning it and adjusting the heat as necessary, about 10 minutes; remove with a slotted spoon.
In the same pot over medium-high heat, sauté the onion and tomatoes with a large pinch of salt and some pepper. When they soften, after about 5 minutes, stir in the paprika, cinnamon, and bay leaf. Return the meat to the pan and add the stock and wine; bring to a boil, then lower the heat, cover, and simmer for 30 minutes, adjusting the heat so the mixture simmers steadily. (It’s unlikely but not impossible that you’ll need to add a little water or stock during the simmering check every 20 minutes or so.)
Remove the cinnamon stick and bay leaf and stir in the sugar and prunes. Simmer until the prunes and meat are soft, another 30 to 45 minutes or so. (You can prepare the dish to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.) When the meat is very tender, uncover the pot and, if necessary, raise the heat a bit so the sauce thickens and becomes glossy. Stir in the vinegar, then taste and adjust the seasoning as necessary. Serve hot, garnished with parsley.
2 cups all purpose flour
1 cup margarine, room temperature
½ cup sugar
2 tablespoons vinegar
Preheat oven to 350. Combine ingredients in mixer. Press into 10” tart pan. Bake until golden. (Alternatively, use 2 cups graham cracker crumbs, ½ cup melted margarine, ½ cup sugar. Mix together and press into a tart pan.)
Sour cream custard layer:
1½ cups tofutti sour cream
½ cup sugar
1½ tablespoons vanilla extract
Pinch of salt
Preheat oven to 325. Whisk together the sour cream, sugar, eggs, vanilla and salt until smooth. Pour into cooled pie shell and bake for 35 – 40 minutes, until it doesn’t jiggle. Cook to room temperature.
2 cups Pomegranate seeds
2 tablespoons unflavored kosher gelatin
½ cup hot water
Gently place the pomegranate seeds on top of the sweet custard cream. Dissolve gelatin in hot water and brush the gelatin over the pomegranate seeds. Refrigerate and serve (Alternatively, melt ½ cup apricot preserves in the microwave and brush the melted preserves over the pomegranate seeds. Refrigerate and serve.)
1 cup firmly packed brown sugar
¼ cup raspberry liqueur
2 cups fresh raspberries
1 pound bittersweet chocolate, chopped
½ cup unsalted margarine
¼ cup granulated sugar
1 ½ cups ground toasted almonds
1 cup all-purpose flour
5 eggs, separated
2 cups pareve whipping cream
To prepare the cake, line the bottom and sides of a 10-inch spring form pan with aluminum foil. Put the brown sugar and liqueur in a medium sauté pan and cook until melted. Whisk to make a smooth sauce. Pour the sauce in the bottom of the prepared pan and distribute the raspberries over the bottom of the pan. Set aside.
Preheat the oven to 350°. Melt the chocolate and unsalted margarine in the top of a metal bowl set over gently simmering water. Remove the pan from the heat and stir in the sugar, almonds, and flour. Mix well. Add the egg yolks and mix well.
Put the egg whites in the bowl of a heavy –duty mixer and whip until soft peaks form. Gently fold the egg whites into the chocolate batter, using broad strokes.
Put 1 cup of the pareve cream in the mixer bowl and whip on high speed until soft peaks form. Gently fold the pareve whipped cream into the chocolate batter. Pour the batter over the raspberries in the pan.
Place the pan in the oven and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Remove the cake from the oven and let cool for 30 minutes. Invert the cake onto serving platter.
Whip the remaining cup of pareve whipped cream to soft peaks. Slice the cake, top each piece with a dollop of the pareve whipped cream, and serve warm.
This can be made in the summer with fresh strawberries or in the winter with frozen ones. It is best served warm or at room temperature with some pareve vanilla ice cream.
2 (10 ounce) packages frozen rhubarb, thawed and drained
2 (10 ounce) packages frozen strawberries, thawed and drained (or the equivalent fresh)
1 cup sugar
2 tablespoons cornstarch
2 teaspoons cinnamon
10 tablespoons margarine, room temperature
2 egg whites
2 teaspoons vanilla
2 cups flour
1-1/2 cups old-fashioned oats
1 teaspoon cinnamon
Preheat oven to 350 degrees. Mix together rhubarb, strawberries, sugar, cornstarch and cinnamon and spread in 9 x 13-inch pan. Beat together all remaining ingredients and crumble over top, pressing down slightly. Bake for 45 minutes to 1 hour.
¼ cup margarine, left out on the counter for approximately 1 hour to soften
¼ cup sugar
¾ cup honey
½ cup soy milk
½ teaspoon vanilla
2 cups flour
1 tablespoon baking powder
¼ teaspoon salt
2 cups powdered sugar
½ cup honey
3 tablespoons lemon juice
For the cupcakes:
Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners.
In the bowl of an electric stand mixer on high speed, cream the butter and sugar until light and fluffy. On medium speed, mix in the honey, eggs, soy milk and vanilla until blended.
In a separate bowl, sift together the flour, baking powder and salt. On medium speed, mix into the batter until just blended. Scoop the batter evenly into the lined muffin cups.
Bake about 20 minutes; cupcakes are done when the tops spring back lightly to the touch or a toothpick inserted in the center comes out clean.
For the icing:
Place the icing ingredients in a small saucepan. Over medium heat, whisk the ingredients until the sugar and honey dissolve together; keep whisking to avoid clumps.
Using a spoon, drizzle over the tops of the cupcakes, or carefully pour over the cupcakes.