Asian Tofu Salad

2 boxes extra firm tofu, drained on paper towels for 30 minutes, sliced horizontally into 4 rectangles
½ bottle sesame garlic sauce, or other Asian marinade
1 can garbanzo beans
½ bag frozen baby green peas
¼ cup scallions, sliced
¼ cup cilantro, chopped
4 tablespoons tahini
3 tablespoons lime juice
1 tablespoon soy sauce

Line a jelly roll pan with aluminum foil. Preheat the oven to 400 degrees. Generously cover the tofu with the sesame garlic sauce. Flip the tofu over so that all sides have some sauce on it. Bake in the oven for about 35 minutes or until the tofu is still soft but dry. Chop it in bite size pieces. Add the garbanzo beans, green peas, scallions, and cilantro and toss together. Separately whisk the tahini, lime juice and soy sauce together. Pour over the tofu mixture. It is best to make this a day in advance so that the flavors blend well together. Serve at room temperature, warm, or cold.

Challah Kugel

2 cups vanilla soymilk
1 challah, hard crust removed, cut in 1-inch pieces
4 eggs
1 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
½ package powdered instant vanilla pudding mix
½ cup melted margarine
Cinnamon and sugar

Mix challah with vanilla soymilk. Let it soak up the liquid for about 15 minutes.
Whisk together the eggs, sugar, salt, vanilla extract, pudding mix, and margarine. Pour over the challah mixture.
Put the mixture in an oval or square oven to table dish coated with nonstick cooking spray (about a 9 x 13 size). Sprinkle cinnamon and sugar on top.
Bake in a 375-degree oven for 25 minutes.

Tiramisu Brownies


Espresso Brownie Base

3 oz. bittersweet chocolate, roughly chopped
1 stick unsalted margarine, cut into tablespoon pats
1 tablespoon instant espresso powder
1/2 cup sugar
2 eggs
1/2 cup flour
Pinch salt
1/2 teaspoon vanilla extract

Mascarpone Filling

8 oz. tofutti cream cheese
1/2 cup marsala wine
1/4 cup sugar
1 cup Pareve whipping cream


Dark chocolate shavings and cinnamon

Make the brownie:

Preheat the oven to 350ºF and line a 8 x 8 baking pan with a sheet of foil to make the brownies easy to lift out. Spray the foil with non stick cooking spray.

Melt the margarine and chocolate in a large bowl over a low flame, stirring constantly so you do not burn the chocolate.

Whisk in the espresso powder to the warm chocolate. Then whisk in the sugar, salt, vanilla, and eggs. Finally add the flour and mix until just incorporated (do not overmix).

Spread the batter into the baking pan and bake for about 17 to 22 minutes. Start checking the brownies early. A toothpick inserted into the center of the brownies should come out with moist crumbs.

After the brownies are done, set them aside to cool while you make the filling.

Make the filling:

In a large bowl, whisk together the tofutti sour cream, sugar, and marsala until smooth.

Meanwhile in the bowl of a stand mixer, beat the whipping cream until stiff peaks form.

Fold in about 1/3 of the cream into smooth tofutti mixture to lighten it. Then fold the rest of the whipped cream into the tofutti to make a pareve mascarpone. Chill the mixture until the brownies have cooled to room temp. Chill the mixture until the brownies have cooled to room temp.

To serve:

It's easiest to make each serving individually since the filling will ooze out if you cut the brownie. This recipe will make 8 2in x 4in servings.

Cut the brownies into 2 x 4 rectangles. Then cut each rectangle in half horizontally so you get two layers of the brownie (top and bottom).

Add a dollop of the filling to the bottom layer, add the top layer, then add more filling on top. Smooth off the top and sides then top with shaved chocolate and cinnamon.

Very Rich Challah

This recipe is adapted from A Blessing of Bread. It even calls for icing on the challah but I thought that was gilding the lily.

7 teaspoons yeast
3-1/3 cups warm water
1-2/3 cups sugar
9 large eggs
5 large egg yolks
2 tablespoons salt
1 cup oil
1 5-lb. bag bread flour

Proof yeast in warm water. Pour in sugar. After yeast has bubbled, add eggs and yolks, salt and oil. Whisk well. Stir in flour, starting with 4 cups at a time and gradually decreasing the amount as the challah starts to lose its stickiness. Continue to knead in flour until dough is smooth and elastic. Roll in about 1 teaspoon oil and cover with a damp cloth. Allow to rise for about 2 hours. Divide into 6, braid and place on greased baking sheets or in loaf pans. Cover and let rise for another hour. Bake at 350 degrees for 30-40 minutes.

Turkey Strips with Mushroom and Wine

2 pounds turkey schnitzel, cut into 1-inch strips

Bread crumbs to cover

½ lbs. mushrooms, sliced

¾ cup white wine

Canola oil for sautéing

Heat oil in large frying pan. Dredge schnitzel with bread crumbs and when oil is hot, begin to fry. Fry until both sides are brown, about 2 minutes per side. You will need to proceed in batches, adding more oil as necessary. As each batch finishes remove to baking pan. When all the turkey is done, lightly sauté the mushrooms in the remaining oil and pour over the turkey. Cover with white wine. Can be served immediately or can be covered and reheated for about ½ hour before serving. Serves 12.

Carrot Kugel


4 jars baby food carrots
½ cup canola oil
2 cups sugar
4 eggs
2 cups flour
3 teaspoons baking powder
2 teaspoons vanilla

Preheat oven to 350 degrees. Combine all ingredients, mixing well to make sure there are no lumps. Pour into 9x13-inch pan and bake for 1 hour. Can also be made into muffins (makes about 24). Cool on rack. This is delicious warm or at room temperature.

Mango Gazpacho

4 mangoes, peeled and chopped
4 tomatoes, chopped
1 cucumber, peeled and chopped
1 red pepper, chopped
3 heaping teaspoons minced garlic
1 jalapeno pepper, chopped
¼ cup chopped cilantro
2 cups orange juice
¼ cup lime juice

Combine all ingredients in a large bowl or container. Puree with an immersion blender for a few minutes, leaving lots of chunks. Refrigerate until ready to serve. Serves 12 – 16.

Greek Couscous Salad


1-cup quick cooking couscous
2 cups water
1-tablespoon olive oil
3 ounces feta cheese, crumbled
5 tablespoons minced green onion
6 tablespoons olive oil
3 tablespoons fresh lemon juice
salt and pepper to taste
green olives
toasted pine nuts


Bring water and butter to a boil. Stir in couscous. Cover and remove from heat. Let sit for 5 minutes, then fluff with a fork. Cool. When cool, stir in the feta cheese and green onion. Toss with the olive oil, lemon juice, salt and pepper. Garnish with green olives and toasted pine nuts. Serves 6.

Spicy Peanut Slaw with Ramen Noodles

4 packages ramen noodles, cooked without the spice packets and drained
4 bags shredded purple cabbage (1 small head)
¼ cup crunchy peanut butter
2 teaspoons minced garlic
1 teaspoon freshly grated ginger
1 tablespoon brown sugar
1 tablespoon rice vinegar
¼ teaspoon hot chili pepper flakes
¼ cup hot water
¼ cup roasted peanuts, if desired

Whisk or puree dressing ingredients. Pour over cabbage and mix. Place cabbage atop ramen noodles and gently toss. Garnish with roasted peanuts.

Jerk Chicken

Zesty and delicious

2 chickens, cut up in 1/8’s
4 scallions, sliced
4 garlic cloves, chopped
3 jalapeno peppers, chopped (take out seeds and membranes to avoid making this too spicy – use gloves when you are cutting the jalapeno)
¼ cup lime juice
3 tablespoons soy sauce
3 tablespoons olive oil
1 ½ teaspoons salt
1 tablespoon brown sugar
2 tablespoons dried thyme leaves
2 teaspoons allspice
2 teaspoons black pepper
2 teaspoons nutmeg
¾ teaspoons cinnamon
1 tablespoon molasses
2 tablespoons white vinegar

Mix all ingredients together and then massage into the chicken. Marinate overnight. Preheat the oven to 400. Bake uncovered for 1 hour or grill until cooked through.

Carbonata Vegetables

My personal favorite. Make it in a pareve pot and use in omelettes Sunday morning


2 tablespoons olive oil
1 medium eggplant, peeled and diced in chunks
1 red pepper, diced in chunks
1 yellow pepper, diced in chunks
1 green pepper, diced in chunks
3 zucchini, sliced
3 yellow squash, sliced
1 onion, cut in chunks
4 cloves garlic, chopped
1 28-ounce can whole tomatoes
1/3 cup red wine vinegar
2 tablespoons sugar
2 tablespoons tomato paste
2 teaspoons salt
½ cup fresh chopped parsley
½ teaspoon pepper
2 teaspoons dried basil
½ cup pine nuts, toasted (optional)


In large pot heat olive oil (use a little more if needed) and then add vegetables. Cook approximately 15 minutes until the vegetables begin to soften, stirring occasionally. Add garlic and canned tomatoes and cook about 10 more minutes. Add rest of ingredients except pine nuts. Cover and simmer 15 minutes.

Add pine nuts and serve. This can be served warm or at room temperature, but should not be piping hot. Best if made a day or two ahead and stays well for about 1 week.

Flowered Roasted Potatoes

(different version of a roasted potato)

30 small red potatoes
6 tablespoons canola oil
Salt and pepper
Onion powder
Garlic powder

Preheat oven to 400 degrees. Make small slits in the potatoes across the entire potato so that it has small slices, close together, but the cuts do not go all the way through. Toss with oil and a generous amount of salt, onion powder, garlic powder, and a smaller amount of pepper. Roast for about 1 ½ hours. The potatoes should fan open and be crisp on the outside and soft on the inside. Make sure all potatoes are covered in some oil and generously seasoned.

Mexican Chocolate Pudding



2 cup flour
4 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 teaspoons cinnamon
½ teaspoon chili powder
2 cups superfine sugar
1 cup cocoa
1 cup non-dairy creamer or pareve equivalent
2 teaspoons vanilla
½ cup oil
1 cup dark brown sugar
¼ cup dark rum or kahlua or other liqueur
¾ cup water, boiled


350 degree oven
Grease a soufflé dish
Combine flour, baking powder, baking soda, salt, cinnamon, chili powder, sugar and ½ cup cocoa. Separately combine vanilla, non-dairy creamer, and oil. Mix into dry ingredients. Mix together and put in soufflé dish. Smooth top.

Combine ½ cup cocoa with brown sugar. Put on top of cake. Boil ¾ cup water and pour over top of cake. Next pour rum or other liqueur on top. Bake 30 minutes. Keep warm but do not continue to cook. Will be cake/soufflé like on top and gooey pudding inside.

Serve warm with whipped cream or ice cream

Citrus Tapenade on Garlic Toasts with Smoked Salmon, and Herring

Citrus Tapenade

1 cup Kalamata olives, pitted
2 ½ tablespoons drained capers, rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons fresh orange juice
1 ½ tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 anchovy fillet
½ teaspoon finely grated orange peel
½ teaspoon (scant) finely grated lemon peel
¼ teaspoon finely grated lime peel

Blend olives, capers, oil, all citrus juices, anchovy, and citrus peels in processor to coarse puree. Season tapenade with salt and pepper.

Garlic Toasts with Smoked Salmon and Herring:

15 pieces sliced french bread, sliced 1/4 inch thick on an angle
2 garlic cloves, minced
2 Tablespoons margarine, melted
10 pieces smoked salmon
5 pieces herring
capers (optional)
fresh chives, chopped (optional)

Combine the margarine and the garlic. Brush on to the bread slices. Preheat the oven to 400 degrees. Put bread in a single layer on a jelly roll pan or on a pan with low sides. Toast bread until crisp and light brown. Cool and store in a ziplock until ready to use.

To Assemble: Spread tapenade on top of garlic bread. In center, decoratively place the smoked salmon OR the herring. Sprinkle with capers and chopped chives.

Sweet Corned Beef



1 (4-to 6-pound) corned beef
1 teaspoon pickling spice
1 orange, sliced
1 stalk celery, sliced
1 carrot, peeled and sliced
1 onion, peeled
1 bay leaf
5-6 black peppercorns
3 cloves garlic, peeled
Tangy Mustard Glaze,
Sweet and Sour Glaze,
or Cranberry-Horseradish Glaze

Sweet glaze:

¼ cup oil
2 tablespoons Dijon mustard
2/3 cup ketchup
¼ cup white vinegar
1 ½ cups brown sugar


Place the meat in a large pot of cold water. make sure there is enough water to cover the meat by at least 2 inches. Bring to a boil and then discard the water. Repeat 3 times.

Cover with cold water again. Add pickling spice, celery, carrot, onion, bay leaf, peppercorns, and garlic. Bring to a boil. Turn the heat down so the cooking liquid is at low simmer and cook covered, for about 3 hours or until fork tender.

Preheat oven to 350°. Drain the water, reserving ½ cup liquid to prepare glaze if necessary. Place the corned beef in a deep 13-x9-inch roasting pan. Pour the glaze over the meat and bake, covered, for 35 to 40 minutes. Recipe may be made ahead. Using a very sharp knife, slice meat when cool; reheat slices.

Zesty Bean Salad

2 cans northern white beans, rinsed and drained
1 jalapeno, seeded and deveined, chopped
1 red pepper, chopped
¼ cup cilantro, chopped
¼ cup red onion, chopped

3 tablespoons olive oil
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon paprika
2 tablespoons fresh lemon juice

Mix all salad ingredients together. Mix dressing ingredients together. Toss to combine. Refrigerate to let the flavors blend together for about 1 hour or more. Serve room temperature or chilled.

Pareve Cheese Cake


2 cups graham crackers, crushed
¼ cup sugar
½ cup margarine
Mix crust ingredients together and place on the bottom of spring form pan

2 cups Tofutti sour cream
2 8-ounce Tofutti cream cheese
5 eggs, separated
1 teaspoon vanilla
1 teaspoon lemon juice
1 cup sugar

Mix egg yolks, cream cheese, sugar, lemon juice & vanilla together. Then add sour cream.
Beat egg whites until they for high peaks. Add to egg yolk mixture. Pour over graham crackers and bake in water bath for approximately 1 hour at 350°. Turn off oven and leave cake in oven for an additional 20 minutes to set.

Roast Chicken



Simple but oh so good.


2 chickens, cut in 1/8ths
1 onion, sliced
½ teaspoon pepper
1 teaspoon granulated garlic
2 tablespoons paprika
½ cup oil


Preheat oven to 350 degrees. Arrange chicken in a single layer in a baking pan. Spread onion slices over chicken. Sprinkle on spices. Drizzle oil over everything. Bake for 1-1/2 to 2 hours, basting along the way.

Green Beans Almondine



2 pounds fresh green beans or 2 large bags frozen
¼ cup slivered almonds, toasted
1 teaspoon salt
1 teaspoon garlic
½ cup margarine, cut into pieces


Preheat oven to 350 degrees. Mix together beans, almonds, salt and garlic. Scatter margarine pieces over the top. Cover and cook for 1 hour, until beans are soft.