5 carrots, peeled and cut into chunks
2 cups flour
2 cups sugar
4 tablespoons orange juice
2 tablespoons vanilla sugar
1 cup oil
2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
Preheat oven to 350 degrees. Grate carrots in food processor and then combine with all other ingredients. Pour into a greased 10-inch springform pan and bake for 45 to 50 minutes. (You can also make these as muffins if you like)
1 cup fresh corn kernels
2 pounds potatoes, peeled and chopped
1 cup diced zucchini
1 tablespoon olive oil
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
½ teaspoon hot pepper sauce
1 teaspoon salt
½ teaspoon pepper
1-½ tablespoons olive oil
Preheat oven to 425 degrees. Place corn, potatoes and zucchini in a single layer in a large shallow pan. Drizzle with olive oil and toss to coat. Bake for 30 minutes. Whisk together dressing ingredients, adding olive oil last. Toss with vegetables. Serve warm, at room temperature or cold from the refrigerator.
4 packages (12 each) frozen tart shells
⅓ cup semisweet chocolate chips
1 tablespoon margarine
¼ cup pareve whip
1 teaspoon corn syrup
4 cups strawberries
⅔ cup water
⅔ cup sugar
2 tablespoons cornstarch
Prepare and bake tart shells according to package directions. Cool on wire racks. In a small saucepan or the microwave, melt the chocolate chips, margarine, pareve whip and corn syrup. Stir until smooth. Cool to room temperature and brush along bottoms and up sides of tart shells.
Place 3 cups sliced strawberries in a saucepan with water, sugar and cornstarch. Bring to a boil and then reduce heat and simmer and until strawberries are very soft. Cool and purée with handheld immersion blender.
Place 1 small raw strawberry in each tart and cover with cooked mixture. Cool and store in refrigerator.
1/4 cup white wine vinegar or champagne vinegar
1 tablespoon honey
2 teaspoons minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/2 cup extra-virgin olive oil
Salt and fresh ground black pepper
1/2 pound mixed greens
1 cup diced ripe mangos or peaches
1/2 avocado, diced
¼ cup pine nuts, toasted
In a blender, combine the champagne vinegar, honey, shallots, mustard and garlic. Purée until smooth, 10 to 15 seconds. While continuing to blend, slowly drizzle the olive oil into the blender through the opening in the lid until the dressing is smooth and emulsified. Season with salt and pepper to taste. Set aside until ready to use, or store in the refrigerator for up to 1 week.
To make the salad, combine the mixed greens, peaches, avocado, and pine nuts. Drizzle about 1/2 cup of the vinaigrette into the bowl and season with salt and pepper. Toss the salad and serve.
8 chicken breasts, boneless and skinless, pounded thin
2 ½ cups tofutti sour cream
2 tablespoons white vinegar
2 ½ teaspoons cumin
2 teaspoons fresh lemon juice
1 ½ teaspoon kosher salt
½ - 1 teaspoon red chile flakes
½ teaspoon ground turmeric
2 tablespoons vegetable oil
2 English cucumbers, cut into a ¼ inch die
4 tablespoons minced shallot
¼ - ¼ cup chopped fresh mint leaves
Freshly ground black pepper
Prepare the barbeque or grill pan for direct heat cooking (high temperature). Combine tofutti sour cream, vinegar, cumin, lemon juice, salt, chile flakes and turmeric. Set aside 1 cup mixture for cucumber salad. Add chicken to remaining to mixture and coat chicken thoroughly. Let chicken sit for 10 minutes.
Remove chicken from marinade and shake off excess liquid. Drizzle the chicken lightly with some oil and grill chicken, covered 3-4 minutes. Turn over, cover, and cook 2 more minutes. Remove from grill and season with salt.
In a serving bowl, combine, cucumber, shallot, mint, reserve tofutti mixture, and salt and pepper to taste. Serve chicken with cucumber salad.
2 red bell peppers (or ¾ cup roasted red peppers from the jar)
2 (15-ounce) cans cannellini beans, drained
4 large heads Belgian endive (red or green or a combination), trimmed and thinly sliced
2 lemons, zested and juiced
4 tablespoons garlic-flavored olive oil (or regular olive oil and 1 teaspoon chopped garlic)
Kosher salt and freshly ground black pepper
Roast the bell peppers until charred (either over a gas flame, grill or broiler). Peel, stem, seed and chop into a bean-size dice.
Put the beans, red peppers, endive and lemon zest into a serving bowl. Add the lemon zest and juice and drizzle with the garlic oil. Season with salt and pepper, to taste, and toss the ingredients until well-combined and coated in dressing.
5 large beefsteak tomatoes, seeded and diced
5 cups V8 juice
16 fresh basil leaves, whole
¼ cup finely minced onion
2 cloves garlic, crushed
½ teaspoon Italian seasoning
1 ¼ cups pareve soymilk
8 tablespoons (1 stick) margarine, melted
Salt and pepper to taste
Croutons, for garnish
Place the tomatoes and the juice in a large stockpot over medium heat and simmer for 30 minutes.
Add the basil leaves, onion, garlic, and Italian seasoning, and then puree the tomato mixture with a hand blender. Pour into a slow cooker and set on low. Slowly add the soymilk and then the margarine. Season with salt and pepper. Let simmer on low for 1 ½ hours to 2 hours or until the soup has thickened. Do not let the soup boil. Garnish with croutons.
This soup can be made two days ahead of time.
4 tablespoons peppercorn mélange (or mix red, pink, and black peppercorns together)
8 (4-ounce) boneless steaks (boneless prime rib or other center cut)
2 tablespoon olive oil
2 cups orange marmalade
2 cup finely chopped Vidalia onion
4 tablespoons Worcestershire sauce (non-fish brand)
Place peppercorns in a plastic bag and mash them with the flat side of a meat mallet or rolling pin until finely crushed. Season both sides of steaks with salt and add to bag with crushed peppercorn mélange. Refrigerate up to 48 hours. When ready to cook, heat oil in a large skillet over medium heat. Add steaks and cook 2 minutes per side, until browned. In a small bowl, mix together orange marmalade, onions and Worcestershire sauce. Add mixture to steaks and bring to a simmer. Simmer 5 minutes, until sauce thickens and steaks are cooked through.
2 pounds Sugar Snap peas
3 teaspoons peanut oil
1 ½ teaspoons chopped garlic
1 teaspoon kosher salt
2 tablespoons sesame seeds
1 tablespoon black sesame seeds
Heat oil in a large skillet. Add garlic and cook for 30 seconds. Add sugar snap peas and sauté until just cooked through (they should still be crisp) about 3 minutes. Add kosher salt and sesame seeds. Serve warm or at room temperature.
¾ cup unsweetened cocoa powder, plus more for pans
1 ½ cups flour
1 ½ cups sugar
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 large eggs
¾ cup pareve non-dairy milk (like mocha mix, coffee rich or vanilla soy milk)
1 tablespoon white vinegar
¾ cup warm water
3 tablespoons neutral oil (safflower, canola or corn)
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Spray or grease two 8 inch round cake pans, and dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder and salt into the bowl of a mixer. Beat on low speed until combined. Reduce speed to medium and add eggs, pareve milk, vinegar, water, oil and vanilla. Beat until smooth, about 3 minutes.
Divide batter between pans and bake until set about 35 minutes. Let cool for 15 minutes.
Frost with chocolate frosting. Spread 1 cup frosting on top of 1 layer. Top with remaining layer and frost top and sides of cake. ***Frosting tip: freeze cake for about 1 hour then remove cake from freezer and frost. This makes the cake easier to frost and prevents the crumbs from tearing away from the cake and mixing with the frosting.
3 cups confectioners' sugar
3/4 cup unsweetened cocoa
1 stick margarine, softened
3 - 4 tablespoons pareve whipping cream
1 teaspoon vanilla
Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with margarine and 1 tablespoon pareve whipping cream, beating until smooth. Add another cup of sugar and another tablespoon of pareve cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of one round. Top with second round and cover top and sides completely with frosting.
2 cups warm water
4 packages dry yeast
1 tablespoon sugar
Mix these ingredients and let the yeast grow.
1 cup honey
2/3 cup melted margarine
4 teaspoons vanilla extract
2 vanilla beans (seeds scraped, skin discarded)
2 teaspoons salt
8 eggs, lightly beaten
12 cups bread flour
Mix ingredients together. Add yeast mixture. Knead for 10 -1 5 minutes. Put in warm dry place and let the dough rise for at least 45 minutes. Punch down the dough and braid. Let the dough rise again for 45 minutes.
Glaze with an egg wash (1 egg mixed with 1 T water) and sprinkle with pearl sugar (coarse sugar)
Bake for 25-30 minutes on 375, convection or 30-35 minutes on 350.
Friday Night Dinner
2 tablespoons olive oil
1 onion, diced
2 celery ribs, diced
4 carrots, diced
2 pounds mushrooms, sliced
2 yellow bell peppers, chopped
2 cups yellow split peas
2 pounds smoked turkey breast, coarsely chopped
12 cups chicken stock
1 teaspoon freshly ground black pepper
2 cups cooked wild rice (optional)
In a large soup pot, sauté the onion, celery and carrots until softened. Add mushrooms and yellow pepper. Saute for 5 more minutes. Add the split peas, ½ the smoked turkey and the chicken stock. Bring to boil, lower heat and simmer for about an hour. Cool and purée. Add remaining smoked turkey and wild rice if using.
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
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.
3 pounds butternut squash, peeled, seeded, and cut into 2-inch pieces
1 stick plus 2 tablespoons margarine, melted
¾ cup pareve vanilla soy milk
2 tablespoon flour
½ tablespoon cinnamon
½ tablespoon ground cloves
½ tablespoon freshly grated nutmeg
1 cup sugar
3 large eggs
½ tsp coconut flavoring
½ cup vanilla wafer crumbs, or graham cracker crumbs, or other pareve cookie crumb
¼ cup firmly packed brown sugar
Cook Squash in boiling water (to cover) until very tender, aout 20 minutes and drain well.
Preheat oven to 350 degrees.
In a bowl with an electric mixer mix squash, 1 stick margarine, soy milk, flour, spices, sugar, eggs and coconut extract until smooth. Transfer mixture to an 8 inch baking dish, or other similar oven to table cookware that has been coated with non-stick cooking spray and bake in the middle of the oven for 50 minutes.
In a small bowl combine wafer crumbs with brown sugar and remaining margarine until the mixture resembles coarse meal. Sprinkle mixture over casserole and bake until just set, 15 to 25 minutes more. Serves 8
Sunflower-Crusted Salmon Pinwheels Stuffed with Watercress Pesto
This elegant dish looks challenging but is actually quite simple to prepare. With their even thickness, pinwheels bake beautifully on a succulent bed of sauteed leeks.
You may have some pesto left over, and it is delicious to dollop on pasta, potatoes, and bread. Since you need 1 cup of sunflower seeds in total, toast all the seeds at once and divide them.
Get a center cut piece of salmon so that the pieces are of even thickness.
½ cup sunflower seeds
4 cup watercress, heavy stems removed (from 2 large bunches), washed and dried
6 tablespoons extra virgin olive oil
¾ teaspoon salt
2 garlic cloves
2 tablespoons fresh lemon juice
½ cup sunflower seeds
1 tablespoon extra virgin olive oil
3 cups chopped leeks, white and light green part only
1 ½ pound piece salmon fillet, skinned
salt and black pepper
1 bunch fresh watercress, heavy stems removed, leave torn off
1. Preheat the oven to 450ºF. Dry toast the sunflower seeds in a heave-bottomed skillet until golden, about 3 minutes. Remove from the heat and add to a bowl of a food processor.
2. Make the pesto: Add the watercress, the olive oil, salt, a sprinkling of black pepper, the garlic and the lemon juice to the seeds. Process until smooth, scraping the sides down as necesarry. Store refrigerated and covered for up to 4 days.
3. Make the dish: Dry toast the sunflower seeds in a heavy-bottomed skillet until golden, about 3 minutes. Remove from the heat and add to food processor and pulse just to coarsely chop. Place the sunflower seeds on a small plate.
4. Warm the oil in a medium skillet. Add the leeks and sauce over medium heat until softened, about 5 minutes. Transfer to a baking dish (8 by 1 is ideal) and spread out evenly. Cut the salmon into six 1-inch pieces (they should be about 1 inch wide) and butterfly open to make a long piece. Spread with a thin layer of pesto and roll into a pinwheel shape. Dredge the salmon on both sides in the sunflower seeds. Place the medallions on the leeks.
5. Bake for 12 minutes, until light pink in the middle. Serve the medallions with the leeks on a bed of watercress leaves.
2 pounds cholent meat or flanken
1 onion, chopped
2 tablespoons oil
1 cup dried beans, soaked in water for 12 hours or more
½ cup red wine
1 package onion soup mix
½ cup whole berry cranberry sauce
½ cup barley
2 potatoes, peeled and cut in chunks
water to cover
Heat oil in a sauté pan and onion and cook it until it is soft and brown. Turn crockpot on high setting. Add a little oil, meat and onion. Cook in crockpot for about 30 minutes. Add beans, barley, and potatoes. Mix red wine, cranberry sauce, and onion soup mix together. Pour over the meat mixture. Add water to cover. Cook on high for two hours. Turn down to low and cook for 6 -7 hours. Turn to warm and serve when ready (it may be left on warm setting for the entire evening).
This is a nice, refreshing dessert and looks quite beautiful when you remove the sides of the pan and also when cut.
1-1/2 cups graham cracker crumbs
6 tablespoons margarine, melted
1 pint mango sorbet
1 pint strawberry sorbet
1 pint lemon sorbet
1 pint raspberry sorbet
toasted flaked coconut (optional)
Sprinkle graham crackers over the bottom of a spring-form pan. Mix in the melted margarine and pat down. Refrigerate for 15 minutes. Slightly melt mango sorbet and using a wooden spoon or with a plastic bag over your hand push it down on top of the crust. Repeat with remaining flavors. Sprinkle with toasted coconut if desired. Cover and freeze until ready to serve.
½ cup margarine
1 onion, chopped
1 large cabbage, chopped
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
8 cups non-dairy creamer
1 pound hot Italian sausage, sliced
1 tablespoon caraway seeds
½ teaspoon pepper
In a large stockpot, heat margarine over medium heat. Add onion and cabbage and sauté for about 5 minutes. Add carrots, potatoes and non-dairy creamer. Bring to a boil; reduce heat and simmer for about 1 hour. Stir in sausage, caraway seeds and pepper. Simmer for another 10 minutes to blend flavors.
This is really good; a great way to serve veal.
1 (5 pound) veal roast (tied)
8 baby carrots, washed and ends removed
4 – 6 potatoes, peeled and chopped
2 (8 ounce) packages sliced mushrooms
2 teaspoons paprika
1 teaspoon granulated garlic
½ teaspoon pepper
1/3 jar duck sauce
Preheat oven to 350 degrees. Set veal in a large roasting pan surrounded by vegetables. Sprinkle with spices. Cook, uncovered, for ½ hour. Remove from oven and pour duck sauce over meat. Cover with heavy duty foil and cook for an additional 3-1/2 to 4 hours. Let rest briefly before slicing.
2 (15 ounce) cans stir-fry vegetables, drained
2 cups cooked white or brown rice
½ cup chopped toasted cashews
½ cup chow mein noodles
½ cup oil
½ cup sugar
¼ cup vinegar
2 tablespoons soy sauce
Mix together vegetables and rice. Combine dressing ingredients and shake well. Toss with vegetable-rice mixture. Top with cashews and chow mein noodles.
1-1/2 – 2 cups graham cracker crumbs
½ cup margarine, melted
3 (8 ounce) packages tofutti cream cheese
1-1/2 cups sguar
1 cup tofutti sour cream
1-1/2 teaspoons vanilla
¾ cup semisweet chocolate chips, divided
Preheat oven to 350 degrees. For crust, combine graham cracker crumbs and melted margarine. Press into the bottom of a 10-inch springform pan. Refrigerate while you make the filling.
Place tofutti cream cheese in a large mixing bowl. Beat at low speed, gradually adding the sugar. Beat in the sour cream and vanilla. Beat in the eggs, one at a time. Stir in ½ cup chocolate chips and pour into crust. Sprinkle with remaining chocolate chips. Bake for 45 to 50 minutes, or until top has set.
From my friend Tziporah – thanks.
1 whole salmon, butterflied, skin removed
1 teaspoon kosher salt
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon fish spices
½ cup chopped pistachios
Combine salt, honey, olive oil and spices. Pour spices over salmon in a plastic container or a Ziploc bag. Marinate for at least 4 hours. Preheat oven to 350 degrees. Sprinkle chopped pistachios over salmon. Bake, covered, for 20 minutes. Remove foil and bake for an additional 10 minutes. Perfect!