Vegetarian Black Bean Chili (Parve)

A great way to eat veggies, and a won’t miss meat entree.


  • 2 tablespoons olive oil
  • 1 1/2 cups chopped sweet yellow onions
  • 1 cup chopped red bell peppers
  • 2 tablespoons minced garlic
  • 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
  • 1 medium zucchini, stem ends trimmed and cut into small dice
  • 2 cups fresh or frozen corn kernels
  • 1 1/2 pounds portobello mushrooms stemmed, wiped clean and cubed
  • 2 tablespoons chili powder
  • 1 tablespooon ground cumin
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon cayenne
  •  28 ounce can San Marzano chopped tomatoes
  • 3 cups (2 cans)  black beans rinsed and drained
  • 1 cup vegetable stock, or water
  • 1/4 cup chopped fresh cilantro leaves


In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds.  Add the beans, canned tomato, and vegetable stock (or water), stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

Serve, with brown rice, sour cream, avocado, green onions, choose! Even spaghetti for a Cincinnati taste.

Graham Crackers (Dairy)

 Seriously, what could be better than homemade graham crackers? I know, s’mores made with homemade grahams!


¾ cup                    wheat bran
2 tablespoons      wheat germ
1½ cups                organic all-purpose flour
½ cups                  dark brown sugar
¾ teaspoon         baking powder
½ teaspoon         baking soda
¾ teaspoon         sea salt

4 ounces              unsalted butter – cut into 1/2-inch cubes and chilled
2 tablespoons    honey
1 teaspoon          vanilla extract
1 large                 egg

3 tablespoons sugar
1 tsp cinnamon


Put bran, germ, flour, sugar, baking powder, baking soda, and salt into the bowl of a food processor fitted with a blade and pulse several times until combined.  Add the butter and pulse for 5-10 seconds, or until the butter is evenly disbursed and resembles oatmeal flakes.

Mix together honey, vanilla, and egg.  Pour into the processor and process until the dough forms a ball, approximately 1 minute.  Shape into 2 squares measuring 6”x6.”  Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 325 degrees F.

Mix together sugar and cinnamon.  Unwrap dough and place silpat on the baking pan.   Sprinkle 1/3 of the cinnamon sugar over one of the dough squares and roll the dough out to approximately 11” x 11”.  Repeat with the second square of dough.    Sprinkle the remaining cinnamon sugar evenly over the doughs.

With a pizza cutter or a knife, cut the rough edges to make a perfect rectangle as large as possible.  Leave the scraps where they are.  Make 3 cuts in each direction to create 16 even squares in each dough.  Pierce each square with a fork in 3 times in a line so it looks like a domino.

Bake on the middle rack of the oven for 10 minutes then turn the pan around.  Bake for 10 more minutes, turn the oven off, recut the cuts made before baking and then put back in the turned off oven for 10 more minutes to finish crisping.    When cool store in an airtight container for up to 1 week.

Dough may be frozen with equal results.

My daughter wants to try to make chocolate chip grahams..will experiment!

Bagels (Parve)

 I discovered this recipe while trying for the perfect bagel. I tweaked from the original to make it my own. I know I have it right when people ask me where I buy my delicious bagels. I usually make two batches so I will end up with 16 bagels.

Mix together in food processor:

  • 5 tablespoons sugar
  • 1 (8 g) package dry yeast (2 and 1/4 teaspoon)
  • 4 1/2 cups unbleached white bread flour (you may need more)
  • 2 teaspoon kosher salt


  • 1 1/2 cups warm water
  • 3 tablespoons olive  oil
  • 1 tablespoon beaten egg
  • 1 tablespoon malt syrup (Wholefoods carries this)


  1. In a food processor mix salt, sugar, yeast and 4 1/2 cups flour.
  2. Combine oil, egg, malt syrup and warm water.
  3. While the processor is running pour in combined liquid.
  4. Process until the dough pulls away from the edge of the processor bowl.
  5.  Remove dough and cover with inverted bowl and let sit 10 minutes.
  6. Next, divide up the dough into 8 equal pieces (or 16 for small bagels). Roll each piece into a ball. With your fingers pull a hole about 2 inches across to form the bagel.IMG_2016
  7. Cover with a tea towel and let bagels rise for 30 minutes.
  8. When ready, fill a large pot with the 6 quarts of water and then stir 1/3 cup honey; bring that up to a boil.


  1. Meanwhile, preheat your oven to 450 degrees F and line 2 baking sheets with parchment paper or Silpat mats, or non stick foil.
  2. When the honey-water has come up to the boil, drop in bagels and boil for about 90 seconds (1 1/2 minutes), turning only once. Drain your bagels quickly on a tea towel and place on baking sheets.IMG_2022
  3. Sprinkle both sides of bagels with seeds (poppy or sesame) or dried onions and a bit of kosher salt. (or see “everything recipe following) Be generous!
  4. Place your bagels in preheated oven and bake until golden in appearance, about 20 minutes total; after ten minutes, turn the bagels over and continue baking.
  5. I usually cut in half when cool and put in a plastic bag to freeze, bagels ready when needed.IMG_2023

Everything seasoning
Mix the following:
1 Tablespoons each: poppy seeds, sesame seeds, dried minced garlic, dred minced onion