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Archive for the ‘vegan dessert’ Category

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.


Strawberry and Rhubarb Cobbler

Strawb Rhub Cobbler, putting it all together


I did quite a bit of research into today’s dessert recipe to come up with just the right ingredients and cooking methods. Strawberry rhubarb compote was one of my father’s favorites, and my mother cooked a huge potful for him each summer and froze it in small containers. I was never a fan.

But I was determined to find a way to link these two seasonal pretty red fruits in a way that I would enjoy; something sweet and tangy; and then I became overwhelmed trying out four different versions of strawberry rhubarb fillings with crunch toppings. For various reasons, I couldn’t get it right in my early attempts, but luckily it was still early enough in the season to find the ingredients easily.   The ingredients on the website, Pinch of Yum,  a grain free paleo dessert recipe, were closest to what I like, so that is the recipe I adapted and will share below.

After making several modifications, I still didn’t have the consistency and blend of flavors quite right. My daughters kept asking how I was doing with the rhubarb dessert, and when they’d see it posted, but the great dessert I sought was elusive.   For example, my first attempt yielded a soupy runny fruit filling,  and that wasn’t the consistency I was after.  Adding a little bit of arrowroot thickened the fruit and solved that problem. I’d decided to add orange zest (rind) and orange juice to the fruit filling to make it interesting, instead of lemon as my mom used to, but overdid it with the orange peel, so I’ve scaled back on these amounts. If you love orange zest and juice, you may want to increase the amounts I’ve listed.

I used a cast iron skillet and am still so grateful my sister told me about how wonderful and healthy cast iron is to cook with, both on the stove and in the oven. But I think that next time, and there will definitely be a next time since we really loved this dessert, I will try to make individual portions in small ramekins, and just not cook them as long.  By the way, this recipe works just as well if you use frozen fruit. This recipe will easily serve eight, and you might want to top with vanilla or chocolate coconut ice cream. Betayavon! Enjoy!

              Strawbs and Rhub, diced                                         

For The Filling:
• 2 cups rhubarb, diced
• 3 cups strawberries, diced
• zest from 1/2 orange, finely shredded orange peel
• 1-2 teaspoons orange juice
• 6 Tablespoons honey
• a pinch of salt
• 1½ Tablespoons arrowroot powder* (acts just like cornstarch)

Strawb Rhub, dry ingredients

For the crumbly cobbler topping:
• ½ cup chopped hazlenuts, almonds, walnuts, or pecans (I used hazelnuts since they were already chopped and it was delicious)
• ¾ cups almond flour
• 2 Tablespoons coconut flour
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup honey
• 4 Tablespoons coconut oil


  • Two large bowls and two spoons to stir with
  • Measuring cups and measuring spoons
  • Cast Iron Skillet
  • Grater for zesting orange
  • Pastry cutter; your hands or two forks will also work

Strawb Rhub fruit with arrowroot


Preheat the oven to 350 degrees. Put the strawberries and rhubarb in a large mixing bow. Sprinkle with the arrowroot powder and mix well. Add the orange zest, orange juice, honey, pinch of salt, and mix well.
Mix the nuts, flours, cinnamon, salt and honey together in a medium mixing bowl. Cut in the coconut oil with your hands, two forks, or a pastry cutter, until the mixture begins to form crumbs. Grease a cast iron skillet, pyrex or other oven proof casserole, and spoon in the fruit filling.

Strawb Rhub mixture in pan

Crumble the topping evenly over the top. Bake for 30 minutes, checking occasionally. When the topping is browned and the fruit is bubbling, remove from oven and allow to cool for a few minutes before serving. Top with coconut ice cream, if desired. Strawb Rhub Cobbler, putting it all together

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