No meat, No wheat

Archive for the ‘Dessert’ Category

Pears Helene

pears helene

My husband enjoys pears, but can only eat them cooked due to allergy issues. I’ve found some really great ways to add pears to kugels, cakes, muffins, and recently, adapted this recipe for Pears Helene from my mother in law, a wonderful cook and baker. This dessert is not only dairy free and delicious, but quite easy, using only three or four ingredients.  Betayavon!

Supplies

  • Pot and whisk
  • measuring cups
  • four dessert cups, glasses, parfait glasses

Pears Helene IngredientsJPG

Ingredients

  •   1 box vanilla pudding (2.75 oz)
  •   2 cups coconut or almond milk
  •   1 pear poached, then remove skin and seeds and slice
  •  dab of chocolate syrup or cocoa powder (optional)

Directions

Place pear in a small pot and cover at least 3/4 full of water. Turn on the stove and when the water comes to a boil, lower light and simmer until a sharp knife or fork or toothpick inserts easily into the pear. Turn off the stove, remove pear, place in cold water, and remove skin and seeds when cooled. Slice the pear into about eight pieces, and don’t worry if the pieces of pear are not the same size or shape.

Prepare pudding mix according to the directions on the box. I didn’t buy an instant pudding mix, so this is what I did: I added two cups of almond coconut milk to the pudding (in that same pot I poached the pear in) over a medium flame, whisking constantly to keep the pudding smooth. After the pudding came to a boil, I took the pot off the stove. The pudding thickened as it cooled. When it was thicker and cooler, I spooned some into the four dessert cups, layered with a few pears, and then repeated, so each cup had two layers. I added one teaspoon of dark cocoa to a tablespoon of the cooled pudding to top each dessert cup with a chocolate swirl for a little accent! Yummy…

Pears and Pudding

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The Latest and Greatest Seder Menus

 

Quinoa and Mushroom stuffed peppers

 

PASSOVER IS COMING!!!!!!!! In case you didn’t know, I LOVE THIS HOLIDAY.          We’re all in high gear and there’s still so much to be done. Even as I take a break from cleaning to write this blog post, (justified of course by my sore back and the need to sit down for a few minutes), my mind is preoccupied by the millions of small (some are really minuscule yet I always intend to do them all) interlocking tasks that must be accomplished before I can cook anything for yuntif.   My daughter Emily just reminded me to put on my list the two chores we’ve typically  forgotten and then scrambled to do at the last minute. (Just in case you’re dying of curiosity, they are clean out the vacuum canister and boil the scissors that we use to cut open food packages.)

My dear friend Susan recently asked what to make for her family member who is a vegan. Remember, questions such as this are why I have The Kosher Vegan blog, and I am so grateful I continue to get questions like this all the time. If case this is an issue for anyone else, the menu I am about to share with you is a totally non-gebrochts menu.

I know there are so many vegan and vegetarian Kosher for Passover recipes out there that attempt to dress up already perfect ingredients and I find they are just as likely to detract from the natural appeal of the wonderful fresh vegetables you’re workings with. You don’t have to work that hard to come up with amazing vegan food. After thinking of all the ways that I’ve seen vegetables and grains dressed up to look special, I have concluded that usually, the less done to enhance the perfection of what we eat, the better. And the Sedar menus are perfect examples.

Here then, are my latest and greatest Passover Menus. Feel free to use and pass them on. Please send me your ideas and feedback. Wishing everyone a happy and kosher Pesach, a joyous and meaningful Seder, a wonderful Passover Holiday. Betayavon!

Seder Menu for Friday and Saturday Night

Appetizer: Roasted Beets (just wash and roast medium sized beets in double wrapped tin foil in hot oven, cool, peel and slice) and combine with Sliced Roasted Mushrooms, dash of balsamic vinegar, optional but not necessary. Beets are sweeter when roasted in the oven.

Salad: Green lettuce and minced purple onion (optional) topped with roasted spicy  sweet potato wedges (black pepper and paprika makes them spicy); dressed with balsamic vinegar, olive oil, and freshly squeezed lemon juice that you prepare in a cruet in advance.

Soup:  Vegetable Soup (broth made from sautéed onions), with diced carrots and asparagus.

Pot, Zuc, Tom

Side Vegetable Dish: Zucchini, Tomato, and Potato Casserole ( Spray casserole dish, layer 2 large zucchini, cut into 1″ slices in bottom of pan. Top with a layer of potatoes, about 2 large cut into 1″ slices, and a layer of tomatoes, about 2 large, cut into 1″ slices. Season with salt, pepper, garlic and onion powder, dried basil and oregano. Bake 350 about an hour until edges start to brown. Cut into squares).

Crunchy veggies: Marinated cucumbers and onions (thinly sliced in glass mason jar with  white vinegar, pinch of salt and sugar, pinch of dried dill-optional)                           Lettuce Wraps filled with mashed avocado, diced cucumber and mango, tiny squeeze of lime to moisten filling. Use the lettuce you like with this one.

Main Course Friday Night: Eggplant Cutlets with sautéed onions, garlic, mushrooms, and peppers.  Red sauce is optional here, but I personally don’t add any. Don’t bother to coat the eggplant, just use thick slices, peeled or unpeeled as you prefer,  as the “meat” (slice eggplant, salt, rinse, pat dry, bake approx 15 mins and top with sauce if you’re using, add a layer of sautéed veggies, season as desired-salt, pepper, oregano, basil, etc, bake additional 15 mins)

 

Main Course Saturday Night: Peppers stuffed with quinoa and mushrooms (don’t bother roasting the peppers first, just wash and clean their insides, stuff with cooked cold quinoa to which you’ve added some chopped and roasted mushrooms. Season as you like, top with sauce if you desire, but I don’t think it needs sauce since the peppers get soft and release liquid keeping it all moist. Bake 35 minutes til tender.)                       I love these quinoa stuffed peppers, and am always very happy with this main course.

Dessert: Fresh Melons Balls and Red Grapes topped with dollop of Mango Pudding,       recipe below, adapted from EAT TO LIVE, by Joel Fuhrman, M. D.   

  • 1/2 cup raw almonds
  • 4 ripe mangoes, peeled and cut into pieces
  • 2 banana
  • 6 dates, pitted
  • 1/4 cup unsweetened, shredded coconut
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon

Grind almonds in food processor. Add mangoes, banana, dates, coconut, and vanilla and blend until smooth and creamy. Transfer to bowl or container and sprinkle cinnamon on top. Chill for several hours before serving.

 

Have a great Pesach everybody.

 

Rice Pudding-Comfort Food

rice pudding 4

 

Everyone has comfort foods. Mine are all carbohydrates: pizza, bread, oatmeal, mashed potatoes, mac and cheese, rice pudding. Here is a vegan rice pudding that really is delicious, especially when you eat it warm. Feel free to use almond, flax, oat, cashew, or hemp milk if you prefer any of these to coconut milk. Start with the minimum amount of sweetener and add more if you want your rice pudding sweeter. Enjoy! Betayavon!

Rice Pudding, Ingredients

 

Ingredients

1 cup coconut or almond milk

1-3 T. Honey (could use brown sugar or date spread instead)

1 T. Maple Syrup

1 cup cooked cold rice-white or brown, up to you

1 t. vanilla extract

1/8 t. cinnamon, plus a sprinkling on top

1/4 cup fresh apple, peach, pear, plum, or mango cubes, raisins or craisins, optional                                                          Rice Pudding, creamyRice Pudding

 

rice pudding 4

Supplies

Sauce Pan spoon for stirring

measuring spoons and cups

Instructions

Combine cold rice, vanilla extract, cinnamon, and half a cup of the milk of your choice in a sauce pan over medium heat, and stir to mix everything together. Add the honey and maple syrup, or use brown sugar as an alternate to the honey. If using brown sugar, your rice pudding will be a darker color, but still delicious. Slowly bring to a bubbling boil, and lower the light, stirring continuously as you add the other half cup of the milk. Keep stirring and simmer about 10 minutes. Taste and adjust cinnamon and sweetener you’re using. Add fresh mango, apple, peach, or plum pieces or the dried raisins or craisins. Turn off the light and let the mixture sit. This is when the final thickening will occur. This rice pudding is best served warm, preferably right after making, but if you will store in the fridge, please reheat before serving and sprinkle with cinnamon.

rice pudding 4

 

Pumpkin Bread

Pumpkin Bread

Pumpkin bread, slice

I love the smell of pumpkin desserts when they’re baking. I also love the taste of them when they come out of the oven. So I am always on the lookout for new ideas, and I adapted this recipe for pumpkin bread from the Detoxinista’s Grain Free Pumpkin Bars that my daughter Emily makes.  Easy, one bowl cake, moist and delicious. You don’t have to be a vegan or gluten free to enjoy it. Betayavon! Enjoy!

Ingredients

1 cup pumpkin puree

1 cup almond butter

1/2 cup honey

2 flax eggs= 2 tablespoons of flax seed meal and 6 tablespoons of water

1/2 teaspoon cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

1 teaspoon vanilla

1/8 teaspoon sea salt

1/2 teaspoon baking powder

Supplies

Large bowl and spoon for mixing ingredients

Small bowl for making flax eggs

measuring cups and spoons

baking pan-8X8″ square or I used my 8″ circular cast iron pan

 

Pumpkin Break Ingredients and before cooked

Instructions

Preheat oven to 350 and grease pan. In the small bowl, make flax eggs by combining ground flax meal and water. Stir and allow to sit so it will begin to gel as you combine the remaining ingredients in a large bowl.  Add the “egg” to the larger bowl, and allow the entire mixture to sit for another 10 minutes. Meanwhile, grease your pan, and when the entire mixture firms up, pour it into the greased pan. Bake approximately 30 minutes, until a toothpick comes out clean and the cake starts to come away from the edge of the pan. You’ll love the way your house smells, and I hope you’ll love the way this cake tastes as much as my family does.

Pumpkin bread

Carrot Cake that you can’t stop Eating!

carrot cake with ricemellow creme

Carrot Cake

You can’t stop eating this cake, and I’m not sure that’s a good thing. But it happens to be one of the very best gluten free vegan cakes I’ve ever tasted. Moist, chewy, dense, and filling. And it goes together quickly, thanks to the food processor.  Definitely worth making.  I like the shredded organic carrots I buy at the supermarket, to save time. I adapted this recipe from Gimme Some Oven,  and only made a few changes. My family couldn’t believe this was a vegan gluten free cake, and really ate it up!  Since the recipe as listed below makes a large volume,  this time, I’m going to try to put some aside and see if it freezes well.

Ingredients

  • 2 1/2 Cups gluten free all purpose flour blend
  • Gluten free flour to dust the pan
  • 1 1/4 Teaspoon baking powder
  • 1 1/4 Teaspoon baking powder
  • 1 Teaspoon sea salt
  • 1 Tablespoon organic ground cinnamon
  • 1 Teaspoon plus one pinch organic ground ginger
  • Pinch cloves
  • 5 Cups Shredded organic carrots, packed tightly, which s approximately 18 ozs. of shredded carrots
  • 2 Cups pure unrefined coconut sugar (makes a very sweet cake so you can probably use less)
  • 1/4 Cup ground flaxseed meal and 3/4 cup water to make “4 flax eggs”
  • 3/4 Cup light vegetable oil (olive oil, walnut oil)
  • Optional: 1 Cup chopped walnuts, pareve chocolate chips, raisins, or craisins

Carrot Cake, gluten free, vegan, amazing

Supplies

  • Baking pan- 13×9″
  • large bowl for mixing dry ingredients and carrots
  • food processor
  • rubber spatula
  • small bowl for flax eggs

Instructions

Prepare your “flax eggs” in a small bowl by combining 1/4 cup flax seed meal and 1/4 cup lukewarm water. Refrigerate to thicken. Spray pan or pans with no stick and dust with gluten free flour until the pan is covered. In a large bowl, mix the gluten free flour, baking powder, baking soda, cinnamon, salt, cloves, and ginger. Add the shredded carrots.   Measure the coconut sugar into your food processor with the bottom blade only, and add the refrigerated “flax egg” that has become thick and begun to gel. Pulse with the processor until combined, and add the oil through the top, all at once. Process for about one minute, and add this to the flour and carrot mixture. Stir until everything is combined, and if using nuts, chocolate chips, or raisins, add them and work through with a rubber spatula. Pour batter into the pan or pans and bake until toothpick inserted into the middle of the cake comes out clean. My 13×9″ cake took 36 minutes. The round cakes require less baking time since they’re smaller and thinner. The original recipe I read online suggested a vegan “cheesecake frosting”, and I thought I might like to try that. While making the cake for Shabbos, I realized the cake was already so sweet and moist that it probably didn’t need to be iced. The original frosting called for a lot of sugar and also a lot of fat, so I knew I did the right thing by avoiding it.  Then I found the brown rice mello cream that I’d been dreaming of and that was a delicious topper for this incredible cake. Enjoy!

carrot cake

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