Quinoa Salad with Edamame

by my friend Adele Dubin

1 cup quinoa, rinsed well
1 package frozen shelled edamame
1/2 cup pinenuts, toasted
1 red and 1 yellow pepper, diced
1 red onion diced
1/2 cup dried cranberries

1/2 cup olive oil
1/4 cup white wine vinegar
2 tablespoons Dijon mustard
2-3 tablespoons sugar
1 teaspoon salt
pepper to taste

Cook quinoa in 2 cups of boiling water for 13-15 minutes. Cook edamame in 6 cups of boiling slightly salted water for 5-6 minutes. Add edamame, pinenuts, peppers, onions and dried cranberries. Pour in dressing. Toss and serve at room temperature.

Cranberry Harvest Muffins


3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 ¼ cups pareve milk or soy milk
2 extra-large eggs
½ pound unsalted margarine, melted and cooled
1 ½ cups coarsely chopped fresh cranberries
½ cup medium-diced Calimyma figs
¾ cup coarsely chopped hazelnuts, toasted and skinned or other nuts
¾ cups brown sugar, packed
¾ cup granulated sugar

Preheat the oven to 375 degrees F.
Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the pareve milk, eggs, and melted margarine. Stir quickly just to combine. Add the cranberries, figs, hazenuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.

Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

Tiramisu Trifle

Tiramisu Trifle

Cookie Layer:
2 packages Ladyfingers
4 heaping teaspoons instant espresso
Hot water to dissolve the espresso in about ¼ cup
½ cup Coffee Liqueur, Kahlua, or Godiva Chocolate Liqueur

Mix together espresso, water and liqueur.

Center Layers:
1 8-ounce pareve chocolate bar, in shavings
3 Tablespoons cinnamon

Cream Layer:
5 eggs, separated
5 tablespoons sugar
1 package tofutti cream cheese
1 tablespoon vanilla sugar
½ teaspoon vanilla extract
1 small container pareve whipping cream, whipped
Extra whipping cream for the top

Beat the egg whites until stiff peaks form. Separately beat the yolks with both sugars until pale yellow. Add the tofutti cream cheese and the vanilla extract to combine. Fold in the egg whites. Fold in the whipped cream and chill until using.

To assemble:

Dip ladyfinger cookies in the coffee mixture (do this individually and quickly otherwise the cookies will be too mushy). Layer the bottom of the trifle bowl decoratively with the soaked cookies. Spoon 1/4 of the cream mixture over the ladyfingers. Sprinkle generously with chocolate then cinnamon. Repeat with more ladyfingers on top of the cinnamon layer, then cream, chocolate and cinnamon. Repeat 4 times. Top with the extra whipped cream and more chocolate and cinnamon. Chill until serving

*This can be made in individual dishes or a low dish. Keep in the refrigerator to cut out pieces.

Warm Bananas Praline with Pareve Vanilla Ice Cream

4 tablespoons unsalted margarine
1 cup packed brown sugar
3 tablespoons bourbon (optional)
1/3 cup chopped pecans, plus 2 tablespoons for garnish
4 ripe bananas, halved lengthwise then halved again
1 pint premium pareve vanilla ice cream

Melt the butter in a large sauté pan. Whisk in the sugar and cook until melted and smooth. Standing back, carefully add the bourbon and cook for 2 minutes. Add 1/3 cup pecans and cook for 30 seconds. Add the bananas and spoon the sauce over the bananas constantly until softened, about 4 to 5 minutes. Keep warm on a warming tray.

Scoop the ice cream into bowls and top with the bananas and sauce. Garnish with the remaining chopped pecans and serve.

Split Pea Soup with Smoked Turkey


¼ cup olive oil
2 onions, chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 teaspoons minced garlic
3 (32 ounce) boxes Imagine No-Chicken Broth or Regular Chicken Broth
2 cups green split peas
1 (1-1/2 pound) piece of smoked turkey, cut into small chunks
1 teaspoon pepper

In a large stockpot heat oil and add the onions, carrots, celery and garlic. Sauté for about 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer until soup thickens, about 1-1/2 hours.

Variation: Add 2 more cups of broth and 1 cup of barley before simmering.

Curried Coconut Chicken


2 chickens, cut in 1/8th’s
1 teaspoons granulated garlic
1 teaspoons cumin
1 teaspoons curry
1 (14 ounce) jar Peri-Peri Cooking Sauce, Curry Coconut
1 (13-1/2 ounces) can coconut milk

Preheat oven to 350 degrees. Place chicken pieces in a baking pan and sprinkle with spices. Bake for ½ hour. Remove from oven. Pour Curry Coconut Sauce and coconut milk over chicken and return to oven. Bake for another 1 – 1-1/2 hours.

Stir-Fried Cauliflower


2 tablespoons peanut oil
1 (32 ounce) bag frozen cauliflower, slightly thawed or 1 head fresh cauliflower, broken into florets
2 teaspoons minced garlic
1 teaspoon salt
1 tablespoon garam marsala
1 handful cashews, raw or roasted

In a wok or large frying pan heat oil over a high flame. Add cauliflower and garlic and sauté, turning frequently. Add salt and garam marsala and keep stirring. When cauliflower starts to brown, toss in cashews and sauté an additional five minutes.

Coffee and Chocolate Cake


It doesn’t get any better than this – especially when you can start with a cake mix!

1 devil's food cake mix
1 pkg. (4-1/2 ounces) instant chocolate pudding
1/2 cup brewed coffee
4 eggs
1 cup tofutti sour cream (to make it pareve)
1/2 cup canola oil
1/2 cup dark rum or coffee liqueur
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Greased a 10-12 cup bundt pan. Mix all ingredients together and pour into prepared pan. Bake for 55-60 minutes. Allow to cool into pan for 10 minutes, then turn out onto rack to finish cooling. When completely cool, glaze.

1 box (1 pound) powdered sugar
1/3 cup unsweetened cocoa
1 teaspoon vanilla
3 tablespoons margarine
1/3 cup hot brewed coffee

Cream together all ingredients and pour over cake.

Caesar Salad

3 tablespoons red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon dry mustard
2 cans ( 4 ounces each) anchovies, drained
4 cloves garlic, crushed
2 teaspoons pepper
1 teaspoon Tabasco sauce
2 egg yolks
1 cup olive oil
2 heads of romaine lettuce, torn into small pieces
2 cups garlic croutons or garlic bagel chips, broken into small bits

In a food processor or using a hand blender combine all dressing ingredients except olive oil. Mix well. Blend in olive oil until emulsified. Keep refrigerated until ready to use. At serving time toss lettuce with dressing and croutons.

Eggplant Dip


This recipe came via Amanda Kaufman at whose home I enjoyed it, via Mishpacha magazine. I have made one crucial addition.
2 large eggplants, thinly sliced
2/3 cup vinegar
1/3 cup water
2/3 cup sugar
2 teaspoons minced garlic
oil for frying

Wash the eggplants well and slice thin. Place slices in a large bowl and salt well. Let them sweat a minimum of 20 minutes to overnight (removes most of the bitter juices). Wash well and pat dry.
Fry eggplant slices on medium flame on both sides for 6-9 minutes until the slices are brown/black. (At this point they will resemble dark brown potato chips). Drain VERY well on paper towels; otherwise there will be too much oil.
Mix well with remaining ingredients. The eggplant will fall apart as you mix – use a fork to help you. Refrigerate.

Spinach Kugel

1 (16 ounce) package chopped spinach, drained well
3 tablespoons margarine
2 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
½ cup non-dairy creamer, warmed up
3 eggs, well-beaten

Preheat oven to 350 degrees. Sauté spinach in 2 tablespoons margarine until there is NO liquid left. Whisk in flour, salt and pepper. Slowly whisk in warm non-dairy creamer and cook until thickened – 2 to 4 minutes. Remove from heat and add remaining 1 tablespoon margarine and eggs. Pour into greased 9 x 9-inch pan and bake for about 40 minutes.

Corn Kugel

6 cups canned corn, thoroughly drained
1 (4 ounce) can roasted and diced green chiles
6 eggs, well-beaten
1 teaspoon salt
½ cup (1 stick) margarine, melted

Preheat oven to 350 degrees. Mix all ingredients together and pour into 9 x 13-inch baking dish. Bake for about 40 minutes until top is crispy.

Brownie Sundaes

Brownie recipe or your choice or Duncan Hines brownies
Pareve Vanilla Ice Cream
Pareve Chocolate Syrup
Pareve Whipped Cream
Maraschino Cherries

Cut brownies into squares or for a more elegant presentation, use a biscuit cutter to cut them into circles. Top each brownie with a scoop of ice cream. Drizzle chocolate syrup over ice cream. Spray on whipped cream and top with a cherry. Easy, attractive and best of all – yummy!

Thai Squash Soup


3 lbs. winter squash, cubed
3 cloves garlic, minced
1 jalapeno chili, chopped, (seeds and membranes removed if you prefer it less spicy)
2 teaspoons fresh ginger, chopped
2 cups coconut milk
4 cups chicken stock or vegetable stock
Salt and pepper to taste
¼ cup chopped cilantro
2 tablespoons fresh lime juice
Zest from 1 lime
¼ cup peanuts, chopped

Simmer squash with minced garlic, jalapeno, and ginger in the coconut milk. Add the stock just to cover (you may not need all of it). Simmer until squash is soft about 25 minutes. Add salt and pepper to taste. Puree with a hand blender. Before serving add cilantro, lime juice, zest, and top with peanuts.

Chicken Marsala


8 pieces of chicken cutlet, pounded flat
All-purpose flour
3 tablespoons olive oil
6 tablespoons margarine
3 onions, sliced in rings
2 pounds of mushrooms, sliced thin
¼ pound shiitake mushrooms, sliced thin
¾ cup Marsala wine
1 ½ cup chicken stock
1 ½ tablespoon tomato paste

Season flour with salt and pepper. Dredge chicken in flour and shake off the excess flour.

Heat the olive oil and the margarine in a large skillet over medium heat. Brown the chicken on both sides and then take out chicken (you may have to do this in batches, so save a little oil and margarine for the second batch).

Add the onions and mushrooms to the skillet. Cook over medium-high heat for about 6 minutes or until all the liquid has evaporated. Add Marsala wine and sauté until most of the liquid evaporates, about 4 minutes.

Add the chicken stock and tomato paste and stir. Return the chicken to the pan and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes or until the chicken is cooked through. Transfer to a serving platter and top with all the onions, mushrooms and reduced sauce.

Stuffed Heirloom Tomatoes


Makes 8
8 slightly firm medium heirloom tomatoes
3 tablespoons vegetable oil, divided
3 cups white corn kernels (out of 3 to 4 cans)
2 cups chopped onions
2 garlic cloves, peeled
1 cup chopped tomatoes
3 cup ¼-inch cubes zucchini (from about 12 ounces)
2 tablespoons chopped cilantro
1 teaspoon dried oregano

Core whole tomatoes, creating 2 ½ -inch opening at top. Using melon baller, scoop out tomato, transferring juices and pulp to small bowl (for filling). Turn tomatoes, cut side down, onto paper towels to drain.

Heat 1 tablespoon oil in a large deep skillet over medium-high heat 1 to 2 minutes. Add corn and toss until tender and beginning to color, 2 to 3 minutes. Using slotted spoon, transfer corn to medium bowl. Add remaining 2 tablespoons oil to same skillet. Add onion and sauté until translucent, about 4 minutes. Using garlic press, squeeze in garlic; stir 30 seconds. Add chopped tomatoes and reserved tomato pulp and juices. Sauté until tomatoes are soft, about 5 minutes. Mix in zucchini, cilantro, oregano, and corn. Sauté until sauce thickens and zucchini is just tender, about 8 minutes. Season generously with salt and pepper.

Arrange tomato shells, cut side up, on small baking sheet. Spoon in filling, mounding high.

Preheat oven to 350°F. Bake tomatoes until filling is heated through and tomato shells are just tender, about 25 minutes.

Caramel Applesauce with Cumin (optional)

2 Granny smith apples, peeled, cored and sliced
2 McIntosh apples, peeled, cored and sliced
Juice of 1 lemon
3 tablespoons unsalted margarine
1/3 cup sugar
1 teaspoon ground cinnamon
Pinch of salt
¼ teaspoon cumin (optional)

In a large bowl, toss all the apples with lemon juice and set aside. Melt margarine in a large skillet over medium heat. Add the sugar and cook until the sugar begins to brown. Add apples, and cook until they are soft enough to mash about 8 minutes. Stir in cinnamon, cumin and salt. Remove from heat.
Mash with food processor or by hand. Serve warm or at room temperature

Pareve Oreo Stuffed Doughnuts

Another Decadent Doughnut For Hanukkah!

My friend and chef Naomi Nachman gave me this recipe. At first I was frightened by the potential caloric intake and lack of heart health in making this but after trying it, I decided that for Hanukkah happiness and just sheer indulgence I was willing to forgo these issues for a few more days or a few bites. They are worth it. They have all the fun and sweetness of a doughnut but added chocolate decadence in each bite.

Oreo Stuffed Doughnuts
by Naomi Nachman

Doughnut dough (or buy pizza dough)
(store bought pizza dough or homemade dough)
15 pareve chocolate sandwich cookies
Vegetable oil for frying
Powdered sugar

Wrap dough around the oreo cookies individually. Heat oil in large stock pot or in deeper fryer (link to store) to about 375 degrees. Fry doughnuts for about 1-2 minutes each side. Drain on paper towels and sprinkle with powdered sugar. Serve immediately.

Grilled Lamb Kebobs with Roasted Garlic

For the marinade:

1 cup olive oil
1/4 teaspoon red pepper flakes
1/3 cup fresh oregano leaves, chopped
2 teaspoons finely chopped garlic
1/2 teaspoon grated lemon zest

For the lamb skewers:
1 1/2 pounds (trimmed weight) boneless lamb loin, boned, fat and membranes removed
1/2 cup Roasted Garlic Paste, recipe follows
Salt and freshly ground black pepper
4 metal or wooden skewers, soaked in water 30 to 60 minutes
2 tablespoons extra-virgin olive oil

For the marinade:
In a small skillet, heat the olive oil and chili flakes over low heat for 1 minute. Turn off the heat and add the oregano, garlic and lemon zest. Pour mixture out of the pan and into a bowl. Allow to cool.

For the lamb skewers:
Slice lamb loin lengthwise (as if filleting) into 2 pieces about 1/2-inch thick, or have the butcher do this. Using a mallet or the heel of your palm, lightly pound meat to about 1/4-inch thickness then cut each piece into two inch wide strips. Place meat in a non-metallic dish and pour reserved oregano marinade over the meat. Turn several times to coat, cover, and refrigerate at least 1 hour or overnight.

When ready to cook, prepare grill or preheat broiler.

Remove lamb from marinade and discard marinade. Spread about 1 tablespoon garlic paste on each of the lamb pieces. Season with salt and pepper. Roll meat lengthwise end to end and place on skewers. Put two pieces on each skewer. It should be rolled up like a pinwheel with the garlic inside. Brush with olive oil. Grill or broil to desired doneness, 10 to 15 minutes for medium-rare meat, depending on heat of grill. Turn meat occasionally to ensure even cooking.

Roasted Garlic Paste:
1 pound whole garlic heads
1/2 cup pure olive oil
Salt and freshly ground black pepper
Preheat the oven to 350 degrees F.

Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper. Cover tightly, place in the oven, and roast until about 3/4 cooked, about 45 minutes. Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes. Let cool.

When garlic is cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press against the skins very well to get out all the sweet roasted garlic you can. Add the oil from the baking dish and mix well until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.

Yield: about 1 cup

Thai Sesame Noodles

2 teaspoons sesame seeds
1 tablespoon sesame oil

1 tablespoon vegetable oil
9 medium size scallions, white and green parts minced separately
9 garlic cloves, minced
1 ½ tablespoons fresh ginger, minced
½ teaspoon red pepper flakes (or to your taste)
1 ½ cups chicken stock
3 ½ tablespoons sugar
3 tablespoons rice vinegar
3 Tablespoons soy sauce
2 Tablespoons sesame paste (tahini)
1 pound linguini or spaghetti, cooked
1 large cucumber, peeled, and thinly sliced
2 carrots, shredded
¼ cup cilantro, chopped

In a non-stick skillet, toast sesame seeds for 1-2 minutes, stirring often until golden brown. Remove from pan and set aside. Add oils and cook scallion whites, garlic, ginger and red pepper flakes, and sauté 2-3 minutes until garlic is soft but not brown. Add chicken stock, sugar, vinegar, soy sauce and sesame paste. Bring to a boil and cook for 5 minutes, stirring constantly or until the tahini has dissolved.

Pour the sesame paste sauce over the pasta and toss to coat. Add carrots, cucumbers and cilantro. Toss together and mound in the center of a serving platter. Sprinkle top with scallion greens. Serve at room temperature.

Corn and Tomato Salad with Cilantro Dressing

(You can substitute basil for cilantro in the dressing or use red peppers instead of tomatoes)

3 cups fresh or canned corn kernels
5 medium tomatoes, halved, seeded, chopped
2/3 cup red onion, chopped

¼ cup olive oil
¼ cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
2 teaspoons packed light brown sugar
1 garlic clove,

Salt and pepper to taste

Puree with a hand blender or food processor. Pour dressing over corn mixture and toss.

Red Velvet Cake with Pareve Tofutti Cream Cheese Frosting


1 tablespoon unsalted margarine
3 ½ cups cake flour
½ cup unsweetened cocoa (not Dutch process)
1 ½ teaspoons salt
2 cups canola oil
2 ¼ cups granulated sugar
3 large eggs
6 tablespoons (3 ounces) red food coloring
1 ½ teaspoons vanilla
1 ¼ cups pareve milk
2 teaspoons baking soda
1/4 cup white vinegar

Preheat oven to 350 degrees. Place 1 teaspoon of margarine on each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until it melts. Remove pans from oven, brush interior bottom and sides of each with margarine and line bottom with parchment.

Whisk cake flour, cocoa, and salt in a bowl.

Place oil and sugar in a bowl of an electric mixer and beat at medium speed unitl well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring (be careful, the color may splatter). Add vanilla. Add flour mixture alternately with pareve milk in two batches. Add 2 Tablespoons of the vinegar. Scrape down bowl and beat just long enough to combine.

Place baking soda in a small dish, stir in the other 2 Tablespoons of vinegar and add to batter with machine running. Beat for 10 seconds.

Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove pans, flip layers over and peel off parchment. Cool completely before frosting.

Yield: 3 cake layers

Tofutti Cream Cheese Frosting
1 lb. tofutti cream cheese (room temperature)
3 teaspoons vanilla extract
1 cup (2 sticks) Fleischman’s margarine (cut into pieces, room temperature)
2 lbs. confectioners sugar (sifted)

In a bowl, with electric mixer, beat tofutti cream cheese and vanilla until light and creamy for 2 minutes.
Add margarine on medium speed until incorporated. Reduce speed to low. Gradually add sugar. Apply immediately.