Tzatziki Dip with Toasted Pita


6 pieces of pita bread, cut in half, toasted until crisp

Tzatziki Sauce:
2 cups tofutti sour cream
1/2 cucumber, seeded and chopped
1 garlic clove
2 1/2 teaspoons hot sauce
1 teaspoon lemon juice
Salt and freshly ground black pepper

In a food processor, blend the tofutti sour cream, cucumber, garlic, hot sauce, lemon juice and zest in a food processor until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

Yield: 2 1/2 cups

Lemony Green Beans

1 pound fresh green beans
5 pieces garlic chopped
2 shallots chopped
2 teaspoons oil
1 ½ tablespoons lemon juice

Trim green beans. Bring pot of water to boil and add green beans. Boil 4 minutes only. Drain and rinse with cold water.
Sauté garlic and shallots in oil. Add green beans and stir. Add lemon juice and stir. Cook for 1 minute and remove from fire. Add salt and pepper to taste. Serve warm or cold.

Frozen Chocolate Rosemarie Torte

2 Rosemarie chocolate bars (found in your kosher market)
7 eggs
1 stick unsalted margarine
1 cup sugar (divided)
1 container pareve whipping cream

Melt the chocolate and the margarine in a small saucepan.
Separate eggs. Whip egg whites with ½ cup sugar until stiff peaks form. Whip yolks with the other half of the sugar. Mix the melted chocolate into the yolks. Fold in the egg whites.

Pour 1/3 in a spring form pan and bake for 30 minutes in a 325-degree oven. Pour the rest of the chocolate on the top after it is baked and freeze for at least 6 hours.

Whip the pareve whipping cream and spread on the top (You may freeze it with the whipped topping on). Take out of the freezer 10 minutes before serving. It should be just starting to melt and be a little soft to cut.

Carrot Ginger Soup

This is from my friend Laura Weinman who just keeps sending me great recipes – thanks!
5 pounds carrots, chopped
2 cans coconut milk
½ cup minced ginger
2 (about 15 ounces each) cans chicken stock or pareve imagine chicken broth

Place all ingredients in a large soup pot and bring to a boil. Lower the heat and cook for 30 minutes. When the carrots are tender, turn off the heat and allow the soup to cool slightly. Purée with immersion blender.

Barbecued Beef Back Ribs

This is courtesy my friend Joleen – really delicious!

Enough ribs for each person to have two
Sliced onions to Cover
Char-B-Que barbecue sauce to cover

Preheat oven to 350 degrees. Place ribs in a large baking pan (or two depending on the size of your family). Top with sliced onions. Cover with foil and bake for 2 hours. Remove onions and drain fat from pan. Cover for with barbecue sauce and return, uncovered, to the oven. Bake for another hour.

Zucchini Crisp


8 cups chopped zucchini (about 6 large zucchini)
2/3 cup lemon juice
1 cup sugar
1 teaspoon cinnamon

½ teaspoon nutmeg

4 cups flour
2 cups sugar
1-1/2 cups margarine
1 teaspoon cinnamon

In a large saucepan over a medium heat, cook zucchini and lemon juice, stirring constantly, until tender – 15 to 20 minutes. Add sugar, cinnamon and nutmeg and simmer for 1 more minute. Remove from heat and set aside.

Combine flour and sugar in a large bowl. Cut in margarine until mixture resembles coarse crumbs. Stir ½ cup of this mixture into the zucchini.

Preheat oven to 375 degrees. Press ½ of the remaining crust into the bottom of a 9 x 13-inch pan. Cover with all the zucchini. Sprinkle remaining crust mixture over the zucchini and then sprinkle with cinnamon.

Bake for about 50 minutes, until golden.

Gingerbread Bundt Cake


2 eggs
1 cup molasses
2 cups oil
1 cup water
2 cups flour
1 cup sugar
¼ cup cocoa
1 teaspoon baking powder
2 teaspoons ground ginger
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves

Preheat oven to 350 degrees. Mix together eggs, molasses and oil. Stir in water, then all dry ingredients. Beat until just combine; do not overmix. Pour batter into greased bundt pan and bake for 50 to 60 minutes. Cook in pan for 15 minutes before inverting onto wire rack. After cake is cooled, can be frosted with your favorite tofutti cream cheese icing or just sprinkled with confectioner’s sugar.

Sweet and Sour Fish

This recipe is adapted from The Spice and Spirit Cookbook.

2-1/2 pounds sole, cod or pollock fillets
½ teaspoon salt
½ teaspoon pepper
2 eggs, beaten
2 tablespoons flour
Oil for frying

½ cup vinegar
1 cup water
1 large onion, sliced
2 bay leaves
1 tablespoon curry powder
2 tablespoons sugar

Cut fish into 4-inch squares. Combine remaining ingredients. Dip fish into mixture and fry in hot oil until golden. Drain on paper towels.
Combine all sauce ingredients and bring to a boil. Reduce heat and simmer for about 10 minutes. Place fish in a plastic or other non-reactive container. Pour sauce on top and cool. Refrigerate for 1 to 2 days.

Cheese Tortellini Salad


1 (approximately 9 ounces) package cheese tortellini, cooked and drained
2 cups shredded red cabbage
6 cups shredded fresh spinach
2 cups cherry tomatoes, halved
½ cup sliced scallions
1 (8 ounce) bottle Ranch salad dressing
¼ cup imitation bacon bits, if desired

In a large glass bowl (or trifle bowl), layer cabbage, spinach, tortellini, tomatoes and scallions. Pour dressing over top and sprinkle with imitation bacon bits, if desired. Cover and refrigerate for 1 hour.

Roasted Vegetables

1 red pepper, cut in strips
1 orange pepper, cut in strips
1 yellow pepper, cut in strips
1 red onion, sliced
2 zucchini, cut lengthwise
1 (8 ounce) box sliced mushrooms
2 teaspoons kosher salt
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Preheat oven to 400 degrees. Place vegetables in a pan – the more you can spread them out, the better. Sprinkle with salt and olive oil. Bake for 1– 1-1/2 hours, turning in the middle. Remove from oven and toss with balsamic vinegar. Cool. Refrigerate until ready to serve. Serve at room temperature.

Spinach Noodle Kugel


1-1/2 packages (about 15 ounces) egg noodles, cooked and drained
2 tablespoons onion soup mix
1(10 ounce) package frozen spinach, thawed and drained
1 cup tofutti sour cream
3 eggs
French fried onions

Preheat oven to 350 degrees. Combine all ingredients except the French fried onions and pour into greased 9 x 13-inch pan. Bake for 45 minutes. Remove from oven, top with French fried onions and return to oven for 5 additional minutes.

Chocolate Oat Squares


This recipe is very rich – and worth it!

1 cup plus 2 tablespoons margarine
2 cups brown sugar
2 eggs
4 teaspoons vanilla
3 cups oats
2-1/2 cups flour
1 teaspoon baking soda
1 (14 ounces) can sweetened condensed milk
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Cream together 1 cup margarine and the brown sugar. Beat in eggs and 2 teaspoons vanilla. Stir in the oats, flour and baking soda. Press 2/3 mixture onto the bottom of a greased 9 x 13-inch pan. In a saucepan, combine condensed milk, chocolate chips and remaining 2 tablespoons margarine. Cook, stirring constantly, over low heat until chocolate is melted. Remove from heat and stir in vanilla.
Spread over crust. Sprinkle with remaining oat mixture. Bake for 25 minutes.

Roasted Baby Vegetables

20 baby zucchini
20 baby yellow squash
½ red onion, chopped in large chunks
4 tablespoons olive oil
2 teaspoons garlic, chopped
Kosher salt and pepper

Line a jelly roll pan with aluminum foil. Preheat the oven to 400 degrees. Toss vegetables with oil, garlic, salt, and pepper. Spread in a single layer on the pan. Roast for approximately 15 minutes or until cooked through but still crisp.

Hummingbird Cake


This is a show stopper and people ask me for the recipe everytime I serve it. For a short cut, dried Pineapple can be purchased in many grocery stores.


3 cups flour
1 teaspoon baking soda
1 cup vegetable oil
2 cups sugar
2 cups (about 3 large) mashed ripe bananas
1 cup chopped walnuts/pecans
1 teaspoon ground cinnamon
½ teaspoon salt
2 teaspoons vanilla extract
3 large eggs
1 can (8 oz.) crushed pineapple (drained)
1 cup unsweetened coconut

Preheat oven to 350° with rack in the center. Grease 2 (9” x 12”) round cake pans. Line the pan with parchment paper. Grease paper and dust the pan with flour, tapping out any excess.

In medium bowl, sift together flour, baking soda, cinnamon, and salt.
In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined. Add eggs one at a time. Beat at medium speed until mixture is pale yellow and fluffy (3 minutes). Mix together banana, pineapple, walnuts and coconut.

Add to egg mixture, stir until combined. Add flour, blend well. Divide the batter between pans. Bake rotating pans halfway through about 30-40 minutes.

Transfer pans to greased wire rack. Let cool 15 minutes. Invert onto wire racks. Turn back upside down. Cool completely. With a serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Spread top of layer with ¼” of frosting. Frost sides and top of cake. Decorate with pineapple flowers.

Cream Cheese Frosting
1 lb. cream cheese (room temperature) or tofutti cream cheese
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 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.

Dried Pineapple Flowers
2 large or 4 small pineapples
Preheat oven 225°. Line 2 baking sheets with parchment paper. Peel pineapples using a small melon baller, remove and discard eyes.
Slice pineapple very thinly, place slices on baking sheet. Cook till they look dried. At least 30 minutes on each side or put in warming drawer on high and forget about it all day till dry cool on wire rack and place on cake.

Beef and Horseradish Sauce Sandwich

Serves 6
Serves 6 - 8
2 to 3 pounds fillet of beef, trimmed and tied
1 tablespoon unsalted margarine, at room temperature
1 teaspoon Dijon mustard
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper


Preheat the oven to 500 degrees F

Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.

Mustard Horseradish Sauce:
¾ cup good mayonnaise
1 ½ tablespoons Dijon mustard
1 tablespoon whole-grain mustard
½ tablespoon prepared horseradish
2 tablespoons tofutti sour cream
Kosher salt

Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.

Yield: 1 cup

Sesame Noddles

1 (16-ounce) package linguine
6 cloves garlic, minced
6 tablespoons sugar
6 tablespoons safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
1-2tablespoons hot Chinese chili sauce or crushed red pepper flakes
6 scallion, sliced
1 tablespoon sesame seeds, toasted

Cook linguine according to package directions, drain and transfer to a large serving bowl.

Combine garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce in a saucepan over medium-high heat. Bring mixture to a boil, stirring constantly, until sugar dissolves.

Pour over linguine, tossing to coat. Sprinkle with scallions and sesame seeds.

Yield 6 to 8 servings.

Chocolate Mousse Cake with Cinnamon Cream


The coffee in this recipe may be replaced with a sweet fruit liqueur or with orange juice.

For cake
1/3 cup water
1/3 cup sugar
1 stick (1/2 cup) unsalted margarine, cut into pieces
12 ounces semisweet or bittersweet chocolate (not unsweetened), chopped coarse
6 large eggs
1/3 cup strong brewed coffee
2 tablespoons dark rum if desired
½ teaspoon cinnamon

For cream
1 cup pareve whipping cream
2 tablespoons sugar
1 teaspoon cinnamon

Make cake:
Preheat oven to 325° F. Grease an 8-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.

In a medium saucepan bring water and sugar to a simmer over moderate heat, stirring occasionally. Add margarine and simmer, stirring occasionally, until melted., Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 3 minutes and whisk until smooth.

In a large bowl whisk together eggs, coffee, rum, and cinnamon. Add chocolate mixture, whisking until well combined, and pour into cake pan.

Put cake pan in a larger baking pan and add enough water to larger pan to reach halfway up side of cake pan. Bake cake in middle of oven 45 minutes, or until slightly firm to the touch. Cool cake completely in cake pan on rack.

Cake may be kept in pan, wrapped in plastic wrap, and chilled 1 week or frozen 1 month. Thaw cake completely before proceeding.

Run a thin knife around edge of pan to loosen cake and put pan on a hot stove burner 3 to 4 seconds. Invert cake onto a plate and remove parchment or foil. Bring cake to room temperature.

Make cream:
In a bowl with an electric mixer or a whisk, beat cream with sugar and cinnamon until it just holds stiff peaks.

Just before serving, spread cream over top of cake or spoon onto plates alongside individual pieces.

Vegetable Crepes


4 eggs
1 cup flour
1 cup water
½ teaspoon salt
½ teaspoon sugar

Mix eggs and flour well. Stir in all the other ingredients. Spray a pan (preferably non-stick) with Pam (or other cooking spray) and place over medium-high heat. Cover bottom of pan with 1/8th to ¼ cup batter. Flip when bubbles form on surface. Cook until golden, a few minutes per side. Fill with vegetables and cover with mushroom sauce.

8 ounces sliced mushrooms
2 medium zucchini, diced and sliced
1 red pepper, sliced,
1 onion, halved and sliced

Mushroom Sauce
4 tablespoons margarine
¼ onion, chopped fine
8 ounces sliced mushrooms
4 tablespoons flour
2 cups chicken stock or Imagine chicken broth (pareve or fleischig)
Dash pepper

Sauté onion and mushrooms in margarine over medium to low heat. Whisk in flour until smooth. Slowly whisk in chicken stock, stirring continuously until sauce thickens.

Cornish Hens

1 cup margarine, melted
1 cup lemon juice
8 teaspoons minced garlic
4 teaspoons rosemary (fresh or dried)
2 teaspoons pepper
1 teaspoon paprika
8 small Cornish hens

Preheat oven to 425 degrees. Combine all ingredients and spoon half over the hens. Bake uncovered for about 1 hour, basting with remaining sauce as you go. Skin should be crispy.

Spinach with Pine Nuts


2 teaspoons olive oil
1 teaspoon minced garlic
3 pounds spinach
2 tablespoons toasted pine nuts
½ teaspoon nutmeg
freshly ground black pepper
¼ cup raisins (optional)

Sauté garlic in oil. Add spinach and pepper and continue to sauté over low heat until spinach is wilted. Toss briefly with pine nuts and nutmeg and pepper. Add raisins, if using and remove from heat.

Spice Cake with Tofutti Cream Cheese Icing

This is a good use of any leftover canned pumpkin from the challah. But don’t worry; it tastes completely different!

1 package spice cake mix
3 eggs
1 cup canned pumpkin
½ cup water
½ cup oil
1 package instant vanilla pudding mix
1 teaspoon cinnamon

8 ounces tofutti cream cheese, at room temperature
½ cup margarine, at room temperature
1 teaspoon vanilla
2 tablespoons lemon juice
3 cups powdered sugar
Beat all ingredients together until smooth.

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into greased bundt pan and bake for 45 to 55 minutes. Cool 10 to 20 minutes in pan before removing to wire rack to finish cooling. When completely cool, frost with tofutti cream cheese icing. Can be frozen before frosting. After frosting, must be stored in refrigerator.