No meat, No wheat

Posts tagged ‘vegitarian’

Irish Soda Bread

Irish soda bread

Gluten Free Vegan Irish Soda Bread

I adapted this delicious gluten free recipe from elanaspantry.com, one of my favorite websites.  Emily suggested substituting 1/2 cup of unsweetened applesauce for the two large eggs the recipe called for, and that worked perfectly to make the recipe vegan. It baked up yummy, and the addition of the raisins made this quick bread sweet; while the caraway seed made it savory. Ummm, such a wonderful combination! Betayavon! Enjoy!

Ingredients

  • 2  3/4 cups blanched almond flour (not almond meal)
  • 1/4 teaspoon sea salt
  • 1  1/2 teaspoon baking soda
  • 1/2 cup raisins
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • pinch of caraway seeds, if desired
  • no stick spray

 

Irish soda bread

Easy to make Irish Soda Bread

Supplies

  • large bowl, spoon for mixing
  • small bowl
  • measuring spoons and cups
  • parchment paper
  • 8″ round or square baking pan
  • serrated knife

Instructions

  1. Preheat oven 350 degrees.
  2. In a large bowl combine almond flour, salt, baking soda, and raisins.
  3.  In a small bowl combine applesauce, honey, and apple cider vinegar.
  4. Mix wet ingredients into dry.
  5. Place dough on parchment paper that was first sprayed with no stick spray.
  6. Form into a large, flat circle or square (depending on the shape of the pan you will cook soda bread in), about 8″ across. Transfer into your sprayed baking pan, and with wet hands, pat down and quickly smooth out.
  7. Use the serrated knife to score top of dough about 1/2″ deep in the shape of a plus sign.
  8. Sprinkle with caraway seeds, if desired.
  9. Bake at 350 for 20 minutes, then turn off oven and leave the bread in the oven for another 15 minutes. Remove from the oven and cool for an hour.
  10. Makes 8 Servings

 

Irish soda bread batter

Batter for Irish Soda Bread

irish soda bread baked

Gluten Free Vegan Irish Soda Bread

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Shepherd’s Pie

 

Shepherd's pie

 

This is a dish my children really enjoy. The original with meat and potatoes, that is. They’d be happy to eat mashed potatoes any day!  Who wouldn’t?!  As I was preparing the family’s meal before our recent Yom Kippur fast, my husband asked his usual question: “what are you going to eat?” I blurted out the answer-Shepherd’s Pie before I even stopped to consider that I had no idea how to make a vegan version nor had I ever seen or eaten one. I just imagined it would be hearty and satisfying. Turns out I was right. Searching online, I found several varieties, but nothing I wanted to make.  Rather than rely on lentils-which seemed to be fairly standard in the recipes I surveyed, I decided to use mashed beans-a variety of them-to form the typical meat layer. I also combined the beans with veggie broth, seasonings, chopped sautéed portobello mushrooms, and a bag of thawed mixed veggies, making the bottom layer especially hearty.  You only need one can of beans per pie, but since I decided to use a mixture of beans, I wound up with enough filling for three delicious shepherd’s pies. The top layer, the mashed potatoes are made all the more yummy with the addition of sautéed onions and thinly sliced garlic cloves, but if you’re not a fan of these, feel free to leave them out. Your pie will be delicious anyway. My kids loved this dish. I’m very glad I made and froze extra for Sukkot. I made it happily through 25 hours of fasting, and credit the fact that I ate half of one of these very delicious, very filling and nutritious shepherd’s pies for not being starved.  Looking forward to eating this again for Sukkot! Have a good Yuntif! Betayavon!

Ingredients

  • canned beans, drained, rinsed and mashed -I used a can of pinto beans, a can of light red kidney beans, and a can of black eyed peas, which is why I wound up with three of these beauties!
  • mushrooms, portobello or regular button mushrooms, chopped small
  • olive oil, 1 teaspoon
  • veggie broth, 1/8 to 1/4 cup, depending on how thick the mixture is
  • no stick spray
  • salt and pepper to taste
  • bag of frozen mixed veggies, thawed
  • other seasonings of your choice-a dash of thyme, chili powder, whatever you like
  • potatoes-five medium, peeled, cubed, boiled, drained, and mashed
  • Smart Balance Margarine, 1 Tablespoon, optional
  • Coconut, almond, or cashew milk, 1-2 Tablespoons, optional
  • 6 cloves garlic, sliced thin
  • 1 onion, chopped fine

Shepherd's pie

Supplies

  • pie plate, square, or oval glass or ceramic pan
  • potato peeler
  • pot and lid for boiling potatoes
  • pan for sautéing mushrooms, beans, and veggie combo
  • knife and cutting board
  • colander for draining and rinsing beans and for draining boiled potatoes
  • measuring cup
  • potato masher for beans and potatoes
  • spoon for stirring
  • bowls for potatoes and beans

Instructions

Peel potatoes, cube and place in a pot with a tight fitting lid. Cover potatoes halfway with water, cover pot and bring to a boil. Lower light and simmer until fork pierces the potatoes easily. Remove from heat and drain in colander. Mash them immediately, adding salt and pepper to taste. You may add some vegan margarine-I used a tablespoon of Smart Balance to make them a little creamier. You can opt to add some coconut, almond, or cashew milk if you want, but I didn’t bother. If you like mashed potatoes with something extra, try sautéing onions and garlic and adding them to the potatoes as you mash them.                                                                                                                                     Time now to spray your glass or ceramic pie plates, open the can of beans, drain and rinse beans with cold water. Mash the beans, mixing them all together with any seasonings you’d like, whether using one type or using multiple varieties of beans, as I did. Place a teaspoon of olive oil in a pan. Add the chopped mushrooms and stir. Add the bag of thawed mixed vegetables. Finally, when the mushrooms have released their liquid, add the mashed beans into the pan with the mushrooms and mixed veggies. Add the veggie broth. If this mixture seems too stiff to stir, thin with a bit more veggie broth, but add that slowly, so you don’t thin the bean layer too much. No need for cooking here, as you will place in the oven later, you just want to combine the mushrooms, veggies, beans, seasonings you want, and veggie broth. Time to press the bean mixture into the bottom of your sprayed pie plate or pan. Top with the mashed potatoes. Bake in 350 degree oven 25-35 mins, just until potatoes start to brown. Looks and smells wonderful

shep pie bean veggie layer

Press the beans, veggies, and mushrooms into the pie plate

shep pie, mashed pot

Top with mashed potatoes

shep pie

A real winner

sheps pie

Enjoy!

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

Tempeh Cacciatore

 

tempeh-cacciatore-plated

Tempeh simmered with the traditional taste of cacciatore is delicious.                                                                 Lots of fresh orange peppers, garlic, and onions make this new creation yummy. Betayavon!

Ingredients

  • tempeh-cacciatore-ingredients2 pkgs. tempeh
  • 1 cup veggie broth
  • 4 peppers, quartered
  • 2 large onions, quartered
  • 6 cloves garlic- or as much as you want
  • 3 T. olive oil
  • several sprinkles of turmeric
  • salt and pepper to taste
  • 1/8 cup vinegar
  • 2 T. oregano
  • 3 bay leaves
  • 5 drops liquid stevia
  • 28 oz. can crushed tomatoes

Supplies

  • Heavy pot, slotted spoon                             tempehcacciatore
  • Separate skillet for soaking and sautéing tempeh
  • cutting board and knives
  • measuring cups and spoons

Instructions

In heavy pot, with burner on high, heat 2T. olive oil, add onions, salt, peppers, and garlic, and turmeric. Saute until onions and peppers are soft, stirring often. Meanwhile, half each pkg of tempeh and place in pot or pan with veggie broth, with broth coming half way up pot so that the tempeh is immersed halfway in the liquid. Bring to a boil and lower heat so that the tempeh just simmers for 10 minutes; turn tempeh over and simmer another 10 mins. You can replace broth as it evaporates or cover the pan.Now spill off the veggie broth, rinse and dry the pan and now it’s time to heat the remaining 1 T. olive oil. Cut your tempeh into cubes and add when the oil is hot. Cook and flip so that both sides get coated in the oil. The tempeh will be golden because of the broth it simmered in.

tempeh-for-cacciatore

Combine tempeh cubes with the soft sautéed veggies and add crushed tomatoes, oregano, bay leaves, vinegar, salt, pepper, and liquid stevia drops. Stir and allow the flavors to blend by cooking on a very low light for 25 minutes. Do not add the lid so that the sauce thickens. Remove bay leaves before serving.

tempeh-cacciatore

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.

 

Roasted Cauliflower

Califlower, roasted

This is the best way to enjoy cauliflower.  We had it first at our friend Dawne’s house for lunch one Shabbat. I never loved cauliflower until then, and she was nice enough to share her recipe with me, and I am, in turn, passing it on to you.  When you find out how easy it is, and then you taste how good it is, you might have the same reaction       I did, and make it all the time. It helps that my husband found beautiful fresh cauliflower that was marked kosher at Costco, and it was half the price of what I had previously paid for something similar in another store.  I hope you will enjoy. Betayavon!

Ingredients

Cauliflower, cut into florets

Olive oil

Any spices you like: suggested- salt, onion powder, garlic powder or minced garlic, turmeric to give it that wonderful brownish gold color

Supplies

Baking pan

Califlower, roasted

Instructions

Cut cauliflower into florets. Coat with oil and any spices you like, such as salt, onion and garlic powder or minced garlic, and turmeric-which will give turn your florets a gorgeous golden brown. Add any other seasoning you can think of that you like. Then roast at 400 until browned. You may want to flip them once or twice, but I don’t.            I like the florets to be thoroughly cooked, but you may prefer them a bit firmer, so cooking time will vary, but at least 10-12 minutes, and then check often, until desired tenderness. Keeps well in the fridge, but doesn’t last long enough in my house to tell you how long it will last. This one doesn’t stick around for long!

 

 

CAPONATA

CAPONATA

Caponata 3

This sweet, spicy, mildly fiery eggplant dish is fabulous because it both delicious and versatile.  Made from fresh ingredients like eggplant, garlic, onions, peppers, tomatoes, and spices, Caponata is a crowd pleaser that can be enjoyed either hot or cold, and therefore natural for Passover gatherings. I make this dish year round; it’s a favorite at barbecues, on Shabbos, and for snacks, and I always make a lot because if I’m lucky, we’ll have leftovers. People seem to love this one. This caponata is so good; you can spread onto gluten free matzo or gluten free crackers;  enjoy with cut up veggies; it’s great warm with a salad or as an appetizer course.  Because eggplant chunks are usually bursting with flavor,  Caponata is a wonderful choice as a main course or can serve as a side dish on your holiday table.  This always goes over well in my house.  Ingredients

  • One large, or two small eggplants, (peeled, if desired) cut into two-three inch chunks and salted
  • One large onion
  • One large pepper or two small peppers
  • Four-six garlic cloves, depending on your preference for garlic
  • Olive oil to sauté vegetables, 6 Tablespoons
  • One cup Pomi strained tomatoes (or any brand of strained tomatoes or small can of tomatato paste will do)
  • Salt and pepper, to taste
  • Vinegar, 2 Tablespoons
  • Oregano, 2 Tablespoons
  • Crushed Red Pepper Flakes, pinch
  • Brown Sugar, 2 Tablespoons
  • Olives, black or green ( optional )
  • Capers (optional)

Supplies

  • Colander
  • Cast iron pot with lid
  • Wooden spoon

Instructions Cut eggplant into chunks and peel, if desired. The eggplant will become very soft as it cooks, but some people don’t like the skins left on, so whether or not you’ll peel your eggplant is a matter of personal preference. Begin by placing the cut up eggplant chunks in a colander, and sprinkle with salt. This step helps draw out any bitterness in the seeds. Leave the eggplant and salt for at least 20 minutes, and assemble the rest of your ingredients. Peel and chop your onion and garlic. De-seed and chop your pepper. None of the vegetables have to be minced or even chopped finely. Small chunks are fine. Get the oil hot in your cast iron pot and add the garlic, onion, and pepper and sauté for five minutes.  Rinse the eggplant thoroughly and pat dry with a paper towel and add to the pot. Eggplant really soaks up oil, so don’t be surprised if you think you should add oil, just do it slowly, about 1-2 Tablespoons at a time. Stir and cook eggplant along with your other vegetables until they begin to soften, about 10 minutes. Add the strained tomatoes or paste, then  1/8 cup hot water and stir that in along with the vinegar, sugar, and oregano. Stir it all together with your wooden spoon.  Keeping the lid on, simmer gently for another 20 minutes, until the eggplant is extremely tender, and all of the flavors are combined. Remove the lid and check that the chunks of eggplant are soft enough to eat, and when they are, add a pinch of crushed red pepper flakes and stir to distribute them evenly through your pot.  If using olives and capers, they can be added in when the rest of the vegetables are fully cooked. Taste and adjust seasoning to your liking. Enjoy and  Please write and tell me what you think!

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