Peach Bran Muffins


1-1/2 cups oat bran
½ cup flour
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
¾ cup non-dairy creamer
1 egg, beaten
¼ cup oil
1 (15 ounce) can sliced peaches, drained and chopped

Preheat oven to 425 degrees. Combine bran, flour, brown sugar, baking powder and cinnamon. Mix well. Beat together milk, egg and oil. Add to dry ingredients, stirring just enough to blend. Do not over mix. Fold in peaches. Fill greased muffin cups with batter. Bake for 20 to 25 minutes, until golden brown.

Butter Pecan Banana Cake

Another cake mix bonanza.

1 package Butter Recipe Golden cake mix
4 eggs
1 cup mashed bananas (about 3 medium bananas)
¾ cup oil
½ cup sugar
¼ cup non-dairy creamer
1 teaspoon vanilla

1 cup chopped toasted pecans
1 (8 ounce) container vanilla frosting

Preheat oven to 325 degrees. Grease a 10-inch bundt pan. Combine cake mix, eggs, bananas, oil, sugar, non-dairy creamer and vanilla in a large bowl. Beat until well combined. Pour into pan and bake for 50 to 60 minutes. Cool completely. Combine nuts and frosting and spread over cake.

Salmon and Onion Mini Pizza

1 package pizza dough, Trader Joe’s or a large pizza size from the pizza store
2 Vidalia onions, sliced
3 tablespoons plus 2 tablespoons olive oil
½ pound smoked salmon, sliced
½ cup pitted kalamata olives (or green olives)
3 tomatoes, chopped

Heat 3 tablespoons olive oil in a large skillet. Cook onions until soft and caramelized. Divide pizza dough into 8 small balls. Roll each ball into a mini pizza. Press fingertips into the dough to make dots all over. Brush dough with a little olive oil. Top with caramelized onions, sliced smoked salmon, kalamata olives, and chopped tomatoes. Preheat oven to 375 degrees. Drizzle each pizza with additional olive oil. Bake for 12 to 17 minutes. Serve warm.

Tarragon Chicken

1 cup tofutti sour cream
1/2 cup dry Sherry
1/4 cup Dijon mustard
4 teaspoons dried tarragon, crumbled
freshly ground black pepper to taste
8 boneless skinless chicken breast halves

Preheat oven to 350°F.
In a 13 x 9-inch baking dish stir together all ingredients except chicken. Add chicken to mixture, turning it to coat well, and arrange in one layer. Bake chicken in middle of oven 30 minutes, or until cooked through.

Serve with yellow rice or mashed potatoes.

Maple Sweet Potatoes with Caramelized Onions

Maple sweet potatoes with caramelized onions
4 large sweet potatoes, peeled and chopped into rough chunks
1/4 cup grade B maple syrup, plus 2 tablespoons
1/4 cup extra-virgin olive oil, divided in 1/2
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons margarine
1 large Vidalia or other sweet onion, thinly sliced
Hot water

Preheat oven to 375 degrees F.
Place sweet potatoes, 1/4 cup of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper in a large mixing bowl. Toss to evenly coat and place on sheet tray. Roast in the preheated oven for 35 to 40 minutes or until sweet potatoes are soft. Be sure to check on them after 15 minutes and stir, if needed.
Meanwhile, in a medium saucepan over medium-high heat, melt margarine and add remaining 2 tablespoons of olive oil. Add the sliced onion, 2 tablespoons of maple syrup and season with salt and pepper, to taste. Saute until deep golden brown, about 2 minutes. Remove from the heat and set aside. Add water, 1 tablespoon at a time, if the pan becomes dry.
Transfer sweet potato mixture to a food processor, (may need to be done in batches) and add about a tablespoon of hot water. Pulse until just blended and then add half the caramelized onions. Pulse just a few times until desired consistency, adding more hot water for a smoother puree. Fold in remaining caramelized onions, reserving some for garnish.
Serve in a warm dish and garnish with the reserved caramelized onions.

Roasted Root Vegetables

roasted root vegetables
2 sweet potatoes (about 1 pound), scrubbed and cut into wedges
1 pound turnips, peeled cut into 1 inch pieces
1 pound parsnips, peeled and cut into 1 inch pieces
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preheat oven to 425 degrees F and position a rack in the center of the oven.
On a baking sheet, toss the sweet potatoes, turnips, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.

Citrus Salad

citrus salad
2 grapefruits, peeled and cut into slices
2 oranges, peeled and cut into slices
1 avocado, peeled and sliced
6 cups Romaine lettuce
½ cup toasted almonds

Spread romaine lettuce on platter. Down the center of the lettuce (the long way), alternate the grapefruit, orange, and avocado slices. Top with the almonds. Drizzle the dressing over the top of the salad.


1 tablespoon mayonnaise
1 tablespoon Dijon mustard
¾ cup extra virgin olive oil
2 cloves garlic, minced
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon orange juice
1 ½ teaspoons kosher salt
½ teaspoon cumin
1 teaspoon pepper

Combine all ingredients. Shake vigorously.

Pecan Chicken

Pecan crusted chicken
8 (8-ounce) boneless, skinless chicken breasts, flattened
2 cups pareve vanilla soy milk
4 tablespoons white vinegar
2 cups toasted pecans
1 1/2 cup panko bread crumbs
2/3 cup vegetable oil
Kosher salt and freshly ground black pepper

In a shallow bowl add the chicken and the soy milk and the vinegar. Cover and marinate for 1 hour in the refrigerator.
In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.
Remove marinated chicken breasts from soy milk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.
In a large nonstick skillet, heat ½ the oil. Add ½ of the breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper. Repeat with the remaining oil and chicken breasts.

Artichoke Pesto

Artichoke pesto
1 (14-ounce) can water-packed artichoke hearts, drained
1 packed cup basil leaves
2 cloves garlic, peeled
1/2 cup reduced-sodium chicken broth, or more as needed
2 tablespoons olive oil

In a blender, combine artichoke hearts, basil, garlic, 1/2 cup chicken broth, oil, and salt and pepper to taste. Process until smooth, adding more broth, if necessary, to create a thick sauce.

Serve with grilled chicken or pecan chicken.

Savory Challah Kugel

1 large challah, crust removed and cut into chunks
1-½ cups soymilk, or pareve milk
¼ cup margarine, melted
4 eggs
¼ cup sugar
¼ cup brandy (optional)
1 red pepper, sliced thin
1 onion, sliced thin
1 zucchini, sliced thin
2 cloves garlic, minced
¼ cup olive oil
1 teaspoon cinnamon
1 teaspoon dried thyme

Cover challah with soymilk and mix together and set aside. In another bowl, beat eggs with a fork. Add sugar, melted margarine, brandy, cinnamon, and dried thyme. In a large skillet, heat olive oil; add onion, zucchini, and peppers. Cook until soft and fragrant. Add garlic. Add vegetables to the challah mixture. Now add the egg mixture to the vegetables and the challah. Pour into an ovenproof 9 x 13-inch or other decorative ovenproof dish. Drizzle with a little extra margarine. Bake in a 375 degree oven for 25 to 30 minutes.

Chili Chocolate-Covered Strawberries

chili chocolate covered strawberries
6 ounces bittersweet chocolate, chopped
3 tablespoons pareve whipping cream
1 tablespoon margarine
1/8 teaspoon ground ancho chili powder
10 large strawberries

In a heatproof mixing bowl, add the chocolate, pareve cream, and margarine. Place over a smaller pot of simmering water. Be sure the water does not touch the bottom of the bowl. Stir until chocolate is melted, add cream and margarine and stir until smooth. Stir in the chili powder and mix until fully incorporated.
Hold each strawberry by the top or use a toothpick dipped into the top for easier handling and dip into the chocolate allowing excess to drizzle back into the pan. Place chocolate covered strawberries on a parchment or waxed paper lined sheet tray. Once chocolate is cool, chill until fully set, about 30 minutes.

Asparagus Soup

asparagus soup
4 pounds asparagus, stalks only (can use froze)
1 onion, chopped
1 leek, chopped
2 teaspoons minced garlic
2 potatoes, peeled and chopped
3 (32 ounce) boxes pareve chicken broth
1 cup non-dairy creamer
1 teaspoon pepper

Combine all ingredients in a medium-sized stockpot and bring to boil. Reduce heat and simmer for 20 to 30 minutes. Purée with hand blender until smooth.

Stuffed Veal Breast

1 (4-5 pound) veal breast with pocket
1 tablespoon oil
1 pound mushrooms, sliced
1 onion, diced
1 teaspoon minced garlic
1½ cups cooked wild rice
2 teaspoons paprika
1 teaspoon granulated garlic
½ teaspoon pepper
1- 1½ cups chicken stock
½ cup white wine

Preheat oven to 375 degrees. Sauté mushrooms, onion and garlic in oil for 3 to 5 minutes, until soft. Mix with rice and ½ cup chicken stock. Stuff in pocket. (you can always bake leftover stuffing separately) Place veal in roasting pan and season with paprika, garlic and pepper. Pour ½ cup stock and ½ cup wine over veal. Cover and bake for about 4 hours, basting occasionally. Add more stock if necessary. Remove foil for last 15 minutes if top has not browned.

Potato Spinach Casserole

potato and spinach casserole
2 pounds potatoes, peeled and cut into slices
2 onions, thinly sliced
2 tablespoons olive oil
1 (10 ounce) package frozen spinach, thawed and drained well
2 teaspoons minced garlic
¼ teaspoon nutmeg
1 cup tofutti sour cream
½ cup non-dairy creamer
¼ teaspoon pepper
1 cup pareve or real chicken stock
1 teaspoon paprika

Preheat oven to 350 degrees. Cover potatoes with water and bring to a boil. Reduce heat and simmer until tender, 20 to 30 minutes. Drain and let cool.
In a large skillet, sauté onions in oil over medium heat until soft – 5 to 10 minutes. Add spinach, garlic and nutmeg and continue to sauté for about another 10 minutes. Remove from heat and stir in tofutti sour cream, non-dairy creamer and pepper.
In a 9 x 13-inch greased baking dish, layer half the potato slices, then half the onion-spinach mixture. Repeat. Pour chicken stock over all and sprinkle with paprika. Bake for 45 minutes.

Lightly Sautéed Green and Yellow Beans

This is a simple dish that highlights the flavor of the beans. Grapeseed or peanut oil are best for sautéing at a high heat.

2 teaspoons grapeseed or peanut oil
2 teaspoons minced garlic
1 pound green beans, trimmed
1 pound yellow (wax) beans, trimmed
1 teaspoon kosher salt

In a wok, sauté garlic in oil over high heat. Add beans and salt and continue to sauté until beans are crisp tender – 5 to 10 minutes.

Fudge Ripple Cake

A little easier than usual but still delicious.


1 (18.25 ounce) package yellow cake mix
1-1/3 cups water
1/3 cup oil
3 eggs
3 ounces tofutti cream cheese
2 tablespoons cocoa powder


1 (1 ounce) square semisweet chocolate, melted
1 cup powdered sugar
1/3 cup cocoa powder
3 tablespoons non-dairy creamer
½ teaspoon vanilla

Preheat oven to 350 degrees. Beat together cake mix, water, oil and eggs until no lumps remain. In a small bowl, beat together 1-1/2 cups batter, tofutti cream cheese and cocoa powder. Pour half of yellow batter into greased bundt pan. Drop spoonfuls of chocolate batter over yellow. Top with remaining yellow batter. Bake for about 45 minutes and cool on wire rack. Remove cake from pan. Glaze when completely cool. Beat together all ingredients for glaze. Spread over top and partially down the sides of cake.

Salmon in Puff Pastry

salmon in puff pastry
1 package puff pastry (2 large sheets)
1 whole salmon, filleted
2 cups white wine
1 cup tofutti sour cream
1 onion, diced and sautéed in 1 teaspoon oil
1 tablespoon dill
Preheat oven to 350 degrees. Place salmon in large baking pan. Pour white wine over salmon. Cover and bake for 1 hour. Remove from pan and cool. Break salmon into small pieces and combine with tofutti sour cream, onion and dill. Mix well. Lay one sheet of puff pastry on greased baking sheet. Spread salmon mixture over pastry leaving 1/2 inch border along all sides. Top with remaining puff pastry sheet. Crimp and seal edges – wet your fingers and the edge of the pastry if necessary. Brush with egg wash (1 egg white mixed with 1 teaspoon water) and bake for approximately 1 hour until brown. If you have extra puff pastry, you can make decorative shapes on the top

Turkey Roulades

turkey roulades
1 tablespoon olive oil
1 granny smith apple, diced
½ pound mushrooms, diced
1 onion, diced
5 ounces (1/2 package) frozen spinach, thawed and drained WELL
2 tablespoons lemon juice
½ teaspoon salt
8 turkey cutlets
1 egg, beaten
½ cup seasoned bread crumbs

Preheat oven to 375 degrees. Sauté apple, mushroom and onion in oil until soft. Remove from heat and mix with spinach, lemon juice and salt. Lie turkey cutlets flat and spread spinach mixture over, leaving a 1 inch edge. Roll up jelly-roll style and tie with kitchen string. Dip in egg, then roll in crumbs. Place in greased baking pan and bake for 45 minutes. Let stand for 5 to 10 minutes; then slice.

Artichoke and Olive Salad


2 heads romaine, torn or cut into small pieces
2 carrots, finely diced
2 (14 ounce) cans artichoke hearts, drained and chopped
1 cup pitted kalamata olives


1-1/2 cups canola oil
2/3 cup rice vinegar
1 tablespoon sugar
1 teaspoon oregano
1 teaspoon granulated garlic
½ teaspoon salt
½ teaspoon pepper

Mix together vinaigrette ingredients and shake well. Pour over salad and toss.

Cranberry and Rice Salad

cranberry and rice salad
4 cups parve or real chicken broth
2 cups long grain rice
2 scallions (green parts only), chopped
2 stalks celery, finely chopped
1 cup dried cranberries
1 (4 ounce) can mandarin oranges, drained
½ cup toasted pecans
½ cup toasted pine nuts
½ cup olive oil
1/3 cup red wine vinegar
Salt and pepper to taste

In a small to medium-sized saucepan, bring chicken broth to a boil. Stir in rice and lower heat. Simmer until broth is absorbed and rice is tender – about 20 minutes. Cool and toss with remaining ingredients.

Banana Bundt Cake

3-1/2 cups flour
3 cups sugar
1 cup shortening
1 cup non-dairy creamer plus 1 tablespoon vinegar
2 teaspoons vanilla
1-1/2 teaspoons baking soda
1 teaspoon baking powder
4 eggs
2-1/2 cups mashed bananas
1 cup chopped walnuts, if desired (know your audience!)
Powdered sugar for dusting

Preheat oven to 375 degrees. Beat together all ingredients except nuts and powdered sugar. Stir in nuts, if using. Pour into greased bundt pan and bake for 50 to 60 minutes. Cool for 15 minutes; remove from pan and finish cooling. Dust with powdered sugar.

Chocolate Petit-Fours

½ cup (1 stick) margarine
½ cup water
3 tablespoons cocoa
1 cup flour
1 cup sugar
½ teaspoon baking soda
1 egg
1/3 cup tofutti sour cream

½ cup water
¼ cup (1/2 stick) margarine
½ cup cocoa
3 cups powdered sugar
2 teaspoons vanilla

Preheat oven to 350 degrees. Combine margarine, water and cocoa in a small saucepan. Cook over medium heat, stirring constantly until mixture boils: remove from heat. Stir together flour, sugar and baking soda. Add hot cocoa mixture and stir until well combined. Beat in egg and tofutti sour cream. Pour batter into greased 9 x 13-inch pan, lined with parchment paper. Bake for 20 minutes. Cool and remove from pan. When completely cool, cut cake into 2 x 1-inch pieces. Prepare glaze and spoon over each piece of cake. Garnish with decorating icing of the color and design of your choice. This is your chance to use your new decorating pen!


Bring water and margarine to boil in a small pan. Stir in cocoa and remove from heat. Cool slightly and whisk in powdered sugar and vanilla.


Shabbos Night

Two Tone Swirled Soup
Veal Cutlets with Mushroom, Mustard and Wine Sauce
Roasted Baby Carrots, Red onions and Beets
Corn Muffins in Pepper or Poblano Cups
Lemon Blosssoms

wine suggestion:
The Rothberg Sauvignon Blanc

Shabbos Day

Boston Lettuce and Arugula Salad with Tangerines and Croutons
Olive Crusted Chicken
Shredded Napa Cabbage Salad
Chickpea Panzanella with Capers
Simple Squash pie
Any Berry Sour Cream Pie

wine suggestion:
Goose Bay Chardonnay, Gamla White Reisling