Sorbet Tart

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.

Creamy Cabbage and Caraway Soup


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.

Veal Roast with Potatoes, Carrots and Mushrooms


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.

Chinese Vegetables Salad


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.

Tofutti Chocolate Chip Cheesecake


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
4 eggs
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.

Salmon with Chopped Pistachios


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!

Soy-Garlic Green Beans


Another recipe from a friend – Thanks Tali.

2 pounds green beans, ends removed
1/3 cup soy sauce
¼ cup oil
2 teaspoons minced garlic
1 teaspoon salt
¼ teaspoon pepper.

Bring a medium pot of water to a boil. Immerse green beans in boiling water for 5 minutes. Drain and immediately immerse in cold water. Drain. Mix together soy sauce, oil, garlic, salt and pepper. Toss with green beans and marinate in the refrigerator for at least 4 hours. Serve at room temperature.

Raspberry-Apple Kugel


This is also from my friend Tziporah and is adapted from a recipe in Kosher by Design Entertains by Susie Fishbein

3 cups flour
1-1/4 cups sugar
1 teaspoon vanilla
¾ cup oil
1 egg
1 teaspoon baking powder
3 Granny Smith apples, cut into small cubes (you can peel if you like but I can never be bothered!)
2 (12 ounce) cans raspberry pie filling

Preheat oven to 350 degrees. For crumbs, combine the flour, sugar, vanilla, oil, egg and baking powder. Combine well. Sprinkle 1/3 of this crumb mixture along the bottom of a 9 x 13-inch pan. Pat down. Top with all of the cubed apples. Top with another 1/3 of the crumbs. Pour the cans of raspberry pie filling over this and top with remaining crumbs. Press down slightly. Bake, uncovered, for 1 hour.

Terra Chip Cole Slaw

1-1/2 packages cole slaw
¼ cup toasted slivered almonds
¼ cup toasted sesame seeds
¼ cup toasted sunflower seeds
¼ cup dried cranberries
1 bag Terra Chips, crushed

½ cup oil
½ cup sugar
1/3 cup red wine vinegar
2 tablespoons soy sauce
¼ teaspoon red chili flakes

Whisk together dressing ingredients. Toss with cole slaw ingredients and serve.

Chocolate Caramel Torte


2 (19.8 ounce) packages brownie mix
½ cup instant coffee crystals
1 tablespoon cinnamon
1/3 cup pareve whip
½ cup brown sugar
6 tablespoons margarine
2 tablespoons corn syrup
½ teaspoon vanilla
1 (13 ounce) jar chocolate or chocolate-nut spread
Pecan Halves for garnish, if desired

Preheat oven to 350 degrees. Lightly grease two 9-inch round cake pans. Prepare each brownie mix according to package direction adding the coffee crystals and cinnamon. Spoon batter into prepared pans and bake for 35 to 40 minutes. Cool completely and remove from pans.
In a medium saucepan, combine pareve whip, brown sugar, margarine and corn syrup. Bring to a boil and reduce heat to simmer. Simmer for 3 minutes. Remove from heat and stir in vanilla. Transfer to a bowl and cool COMPLETELY.
Place one brownie layer on a cake plate. Top with chocolate spread, spreading evenly. Spoon 1/3 cup caramel over chocolate spread. Top with second brownie layer and then remaining caramel. Garnish with pecan halves, if desired.
Let stand 30 minutes before serving.

Asian Cream of Corn Soup


4 tablespoons canola oil
4 cloves garlic, sliced
6 shallots, sliced
6 cups chicken stock
½ pound diced, boneless, skinless chicken breast
2 tablespoons soy sauce
2 tablespoons dry sherry or other dry red wine
2 (15-ounce) cans of cream style corn (this is pareve)
4 eggs, lightly beaten
1 cup chopped fresh cilantro leaves or scallion, optional

Heat the oil in a large saucepan over medium heat. Add the garlic and shallots and cook, stirring occasionally, until softened about 3-5 minutes. Add the chicken stock and bring to a boil. Then add the chicken breast. Lower the heat to medium and cook for about 12 minutes or until chicken is cooked through.

Stir in the soy sauce, wine and corn. While stirring, pour in the eggs in a slow stream so they cook in think strands. Garnish with cilantro or scallions and serve.

Sweet Potato Salad with Red Bell Pepper

Serves 8

Nonstick vegetable oil spray
3 ¼ pounds red-skinned sweet potatoes (yams), peeled, cut into ¾-inch cubes
5 tablespoons extra-virgin olive oil, divided
2/3 cup thinly sliced shallots (3 large)
1 red bell pepper, very thinly sliced
1 jalapeno chili, seeded, thinly sliced
1 ½ tablespoons mirin (sweet Japanese rice wine)
4 large green onions, chopped
2/3 cup chopped fresh cilantro

Preheat oven to 400° F. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 3 tablespoons oil in large bowl; divide between sheets. Sprinkle with salt and pepper. Roast 10 minutes. Reverse sheets and roast until potatoes are tender and browned, stirring occasionally, about 15 minutes longer. Transfer to large bowl.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add shallots and sauté 3 minutes. Add bell pepper and chili; sauté until beginning to soften, about 3 minutes. Add mirin; simmer 1 minute. Mix in green onions and stir 15 seconds. Scrape mixture over potatoes. Mix in cilantro. Season to taste with salt and pepper. Serve warm or at room temperature.

Blackberry Slump

8 servings

2 1/4 cups flour
1 ½ cups sugar
2 tablespoons unsalted margarine, cut into ½ inch cubes, chilled
8 tablespoons unsalted margarine, melted and more for greasing
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup dry white wine
1 teaspoon vanilla extract
2 eggs
1 pound fresh or frozen thawed blackberries
Pareve vanilla ice cream

To make crumb topping, combine ¼ cup flour, ¼ cup sugar, and 2 tablespoon chilled and cubed margarine in the bowl of a food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.

Heat oven to 350 degrees. Grease 8 ramekins with margarine and dust with flour and set aside. In a medium bowl, whisk remaining flour, baking powder, and salt. And set aside. In a large measuring cup, whisk together melted margarine and wine and set aside. In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture and mix until just combined. Divide batter between ramekins and top each with berries. Sprinkle reserved crumb topping evenly over berries. Put ramekins on a baking sheet and bake until golden brown and bubbly, about 1 hour. Transfer to a rack and let cook for 20 minutes. Serve with scoops of ice cream on top.

Green Beans with Sesame Sauce


Serves 6

½ cup sesame seeds, toasted
¼ cup soy sauce
2 tablespoons sugar
Kosher salt to taste
1 pound green beans
2 tablespoons rice vinegar
2 tablespoons finely chopped scallions
2 teaspoons minced fresh ginger

Finely grind the sesame seeds (in a mortar or a spice grinder if you have one, otherwise just use a food processor). Transfer to a food processor and add remaining sesame seeds, soy sauce, and sugar and process into a paste. Set aside.

Bring an 8-quart stockpot of salted water to a boil. Add green beans and cook until crisp tender about 4 minutes. Transfer beans to a large bowl of ice water to stop them from cooking further. Chill. Drain and dry green beans. Whisk vinegar, scallions, and ginger with reserved sesame paste in a bowl. Add beans and toss. Can be made ahead. Serve at room temperature.

Chicken Soup

Sometimes traditional is best.

2 packages (about 5 each) chicken thighs
1 onion, peeled and cut in half
6 carrots, peeled and cut in quarters
6 stalks celery, peeled and cut in quarters
2 parsnips, peeled and chopped
2 turnips, peeled and chopped
1 large sweet potato, peeled and sliced
2 tablespoons salt
1 tablespoon dill
1 tablespoon pareve chicken consommé powder

Place chicken and onion in bottom of a 20 cup stock pot. Fill pot with water, leaving room to add the vegetables. Bring to a boil and remove the scum the floats to the surface. Reduce heat to a simmer and add the vegetables, the salt and the dill. Simmer for about 2 hours. Remove chicken and strain out impurities with hand-held strainer. Leave vegetables. Stir in chicken consommé powder. Add cooked matza balls, if using. If using noodles, stir in just before serving.

Lemon Chicken Piccata


8 chicken cutlets, pounded thin
Flour for dredging
1 (8 ounce) package, sliced mushrooms
½ cup white wine
¼ cup lemon juice
Oil for frying

Place oil in large frying pan and turn flame on high. Dredge chicken in flour and add to pan. Sauté until lightly browned, 5 to 7 minutes per side. Remove to baking pan. Sauté mushrooms in the same oil until soft. Add the wine and lemon juice and simmer for about 10 minutes. Pour over chicken in the pan. If not serving immediately, can be reheated, covered, in a 350 degree oven.

Mushroom Strudel


¼ cup margarine
¼ cup olive oil
1 onion, finely chopped
¼ cup lemon juice
Dash nutmeg
Salt and pepper to taste
2 tablespoons tofutti sour cream
8 sheets phyllo dough
4 (8 ounce) packages sliced mushrooms
Sesame seeds (optional)

Melt margarine with olive oil in a large skillet. Remove half and reserve. Add the onions and mushrooms to the skillet and simmer until liquid from mushrooms has evaporated, about 20 minutes. Remove from heat and stir in lemon juice, nutmeg, salt, pepper and sour cream. Mix well.
Preheat oven to 350 degrees. Brush a thin layer of the reserved margarine-olive oil mixture along the bottom of a 9 x 13-inch pan. Add two sheets of phyllo and brush again. Add 2 more sheets and repeat. Spread mushroom mixture across phyllo. Top with two more sheets, brush with margarine, two more and brush again. Sprinkle with sesame seeds if desired. Bake until top is golden brown, 30 to 45 minutes. (Can also be made like a jelly roll – after 4 sheets of phyllo, spread half the mushroom mixture along the outer edge and roll up. Repeat with the remaining dough and mushrooms)

Sweet Potato Casserole with Coconut and Pecans


1 (29 ounce) can sweet potatoes, drained and mashed
1/3 cup non-dairy creamer
2 tablespoons margarine, softened
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ cup chopped toasted pecans
¼ cp coconut
2 tablespoons brown sugar
2 tablespoons margarine, melted

Preheat oven to 350 degrees. Beat together sweet potatoes, non-dairy creamer, margarine, cinnamon and nutmeg until smooth. Pour into 9 x 13-inch pan or 1-quart casserole. Combine pecans, coconut, brown sugar and melted margarine in a small bowl. Sprinkle over sweet potatoes. Bake for about 40 minutes

Strawberry Cream Pie

strawberry cream pie

1-1/2 cups vanilla wafer crumbs (about 30 wafers)
¼ cup margarine, melted
1 (3 ounce) package tofutti cream cheese, softened
1 (10 ounce) package frozen sliced strawberries in syrup, thawed
1 (3.4 ounce) box vanilla instant pudding
¼ cup non-dairy creamer
2 cups frozen whipped topping, thawed and whipped

Preheat oven to 375 degrees. Combine wafer crumbs and melted margarine and press onto the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes. Cool completely.
Beat tofutti cream cheese until smooth. Add strawberries, vanilla pudding and non-dairy creamer. Continue beating until well-blended and slightly thickened. Fold 1-3/4 cups of whipped topping into strawberry mixture. Spread over cooled crust. Chill until firm, about 3 hours. Garnish with remaining whipped topping.

Stuffed Mushrooms


20 medium mushrooms
2 tablespoons finely chopped onion
2 tablespoons finely chopped red pepper
3 tablespoons margarine
1/3 cup seasoned bread crumbs

Preheat oven to 400 degrees. Remove stems from mushrooms and finely chop. Melt margarine in skillet over medium heat and sauté mushroom stems, onions and pepper until soft. Remove from heat and stir in bread crumbs. Spoon mixture into mushroom caps and place on baking sheet. Bake for 15 minutes.

Chuck Roast with Pearl Onions


1 (3 pound) boneless chuck roast
1 (10 ounce) package frozen pearl onions
4 carrots, peeled and sliced in rounds
1 cup beef broth
½ to 1 cup red wine
¼ cup flour
1 tablespoon onion soup powder

Place onions and carrots in bottom of crock pot with roast on top. Whisk together the beef broth, wine, flour and onion soup powder until smooth. Pour over roast. Cover and cook on low heat, about 300 degrees. Cook for 2 1/2 hours.

Black-Eyed Pea Salad


1 (15-19 ounce) can black-eyed peas, drained
1 small red onion, chopped
1 red pepper, chopped
1 jalapeno pepper, chopped
1 teaspoon minced garlic

1/3 cup red wine vinegar
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard
¼ cup oil
¼ cup olive oil

Toss all salad ingredients together. Whisk together vinegar and mustards. Gradually whisk in oils until emulsified (or use a hand blender). Toss with salad and serve.