White Bean, Avocado and Tomato Salad (Parve)

Found on All Recipes this is a quick and nutritious salad which can be used as a main course.

Ingredients:
1 can 14 ounce cannelloni beans drained and rinsed
1 pint grape tomatoes cut in half
1 large avocado cut in chunks
4 green onions sliced thin
2 Tablespoon olive oil
2 Tablepsoon lemon juice
salt and pepper to taste

Preparation
Place the beans, tomatoes, avocado, and green onions into a mixing bowl. Drizzle with the olive oil and lemon juice; season with salt and pepper to taste. Gently toss until combined. Serve immediately or chill overnight.

Spicy Black Bean Soup (Parve)

Adapted from a recipe online, we loved this soup!  Winter is such a perfect time for soup. It makes a large quantity and is so filling. We are able to eat much of the week, and my husband never tires of it! I use my food processor to chop the onions, celery, garlic and jalapeño.

Ingredients:

  • 2 tablespoons olive oil
  • 2 medium yellow onions, chopped
  • 3 celery ribs, chopped fine
  • 1 large carrot, peeled and sliced into thin rounds
  • 6 garlic cloves
  • 4½ teaspoons ground cumin
  • 1 jalapeño chopped (or can use 1/2 teaspoon red pepper flakes)
  • 4 (15-ounce) cans of black beans, rinsed and drained
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: diced avocado, tortilla chips, salsa

Preparation

  1. Heat the olive oil in a soup pot over medium and add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
  2. Stir in the garlic, cumin and jalapeño and cook  about 30 seconds. Pour in the beans and broth and bring to a simmer. Cook beans are very tender, about 30 minutes.
  3. Using a stick blender blend most of the soup, leaving some whole beans and carrots (don’t worry about amounts, and you will know when you see it!) Stir in lime juice and salt and pepper, to taste. Serve with tortilla chips, diced avocado, salsa.. and if you want to be dairy, use some sour cream or grated sharp cheddar.

Cornbread (Parve) (Vegan)

cornbread 2
Thanksgiving 2014: working on cornbread recipe to use in my stuffing and to eat!  It had to be dairy free and I didn’t want to use a dairy substitute..so..I found this recipe on Food.com and tweaked..here it is! It is a moist cornbread, but crumbly to eat.

Combine well, these dry ingredients in a  bowl:
1 cup flour
1 cup yellow cornmeal
5 teaspoons baking powder
1/4 cup natural turbino sugar (the large granule brown)
1/2 teaspoon salt

Add the following to the dry ingredients until just mixed:
1 cup plus 2 Tablespoons watercornbread1
1/3 cup oil (I use olive)

Preparation

Place mixture in 8 inch square pan. Bake 425 for 20-25 minutes until lightly brown. .

 

 

 

Spicy Stir-Fried Broccoli & Peanuts (Parve)

I actually end up using whatever veggies I have on hand; you can include your favorites as well. 

Ingredients:
1/3 Cup natural peanut butter
1/2 Cup  water divided
2 Tablespoons brown sugar
2 Tablespoons soy sauce
1 Tablespoon oil (canola, olive, grape seed..you choose)
1 Tablespoons rice vinegar
1.5 pounds broccoli crowns cut into small pieces
1 large red bell pepper sliced thin
2 cloves garlic minced
1/4-1/2 teaspoon crushed red pepper to taste
1/4 cup chopped unsalted peanuts

Preparation

  1. Mix peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy and vinegar until smooth.
  2. Heat oil in a large skillet or wok. Add broccoli and cooke until beginning to soften and brown in spots, 5-6 minutes.
  3. Add the remaining 1/4 cup water and 1 Tablespoon soy to the pan along with the bell pepper and garlic. Cook, stirring until the liquid has evaporated. Remove from heat.
  4. Stir in peanut sauce, season with crushed pepper and garnish with peanuts.
  5. Serve with brown rice if desired.

Challah (p)

I  used to make this Challah when my children were younger. I found the recipe in my recipe files and very excited to have done so!  This challah recipe to me is the best! Makes to loaves.

IMG_1955

Ingredients:
3 tablespoons dry active yeast
1.5 cups warm water
2 Tablespoons sugar
1/2 Cup honey
1/3 cup olive oil

4 large eggs
3 large egg yolks

7 or 8 cups all purpose or white whole wheat flour
1 Tablespoon kosher salt

Preparation
Combine first 5 ingredients in a bowl with a pour lip and let sit for about 15 minutes for the yeast to start working.

Mix eggs well.

After proofing the yeast mixture, add the eggs to the yeast mixture.

In a food processor combine 7 cups of all purpose or white whole wheat flour with kosher salt. While running in liquid and process until dough leaves the sides and is completely mixed. Add 1/4 cup additional flour as needed.

Place dough a a large bowl, cover with a damp towel, let rest 60 minutes  or until doubled.

Divide dough in half. Make three 12-14 inch ropes and braid.

Line baking sheets with parchment paper. Transfer loaves to sheet. Brush with egg glare (1 large egg beaten with 1 T water. Sprinkle with seeds (poppy or other) as desired. Let rise until puffy, about another 60 minutes.

Heat oven to 400 degrees. Bake 10 mites, reduce heat to 250 and bake until golden 20-25 minutes.

IMG_1954

Banana Walnut Chocolate Chip Muffins (Parve)

photo 2-3The key to  great banana flavor is to wait until your bananas are over ripe. Peel and put in a zip lock bag and freeze. Before baking, remove frozen bananas from freezer and thaw. 3-4 bananas will make 2 cups liquid. Chocolate chips may be replaced with raisins if preferred. I reduced the sugar even more in these since the bananas are naturally sweet.    Makes 14 muffins.

Combine well, these dry ingredients in a large bowl:
3.5  cups white whole wheat flour
1 teaspoon salt
4 teaspoons baking powder
3 Tablespoons Stevia
1 cup crushed walnuts
1 cup chocolate chips (non dairy, if making muffins parve)

Combine the following in a large cover container and shake well:
2 eggs
2 teaspoons vanilla extract
1/4 cup grape seed or olive oil
1/4 unsweetened applesauce
1/3 cup brown sugar
8 ounces rice milk (or other milk as you prefer)
2 cups though mashed bananas (complete with liquid)

Preparation

Combine dry ingredients well in a large bowl

Combine wet ingredients by shaking together in a covered container.

Pour the wet ingredients into the dry ingredients and gently fold over until combined. (Don’t over mix.)

Spoon mixture into fourteen standard size muffin tins. (I use silicone muffin molds.) Fill to the top of each. Sprinkle turbino sugar and additional crushed walnuts on the top of each muffin.

Bake 425 for 5 minutes. Reduce heat to 375 and bake for another 22 minutes.

Cool before removing from molds. Eat or freeze and reheat in microwave.

photo 1

 

 

Zucchini Muffins: low fat; low sugar (Parve)

Based on the Blueberry Muffin recipe.  Low sugar and fat and healthier with white whole wheat flour. For milk, I use rice milk (the little 8 ounce containers) which is handy in my pantry at all times.  If you wish you can use any non dairy milk or make these dairy with regular milk or buttermilk. Makes 12 muffinszuke

Combine well, these dry ingredients in a large bowl:
3 cups white whole wheat flour
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon cinnamon
3 Tablespoons Stevia
2 cups grated zucchini
1 cup golden raisins
1 cup chopped walnuts

Combine the following in a 2 cup cover container and shake well:
2 eggs
1 teaspoon vanilla extract
1/4 cup grape seed or olive oil
1/4 unsweetened applesauce
1/2 cup brown sugar
8 ounces rice milk (or other milk as you prefer)

Preparation

Combine dry ingredients well in a large bowl

Combine wet ingredients by shaking together in a covered container.

Pour the wet ingredients into the dry ingredients and gently fold over until combined. (Don’t over mix.)

Spoon mixture into twelve standard size muffin tins. (I use silicone muffin molds.) zuke 2Fill to the top of each. Sprinkle turbino sugar on the top of each muffin.

Bake 425 for 5 minutes. Reduce heat to 375 and bake for another 22 minutes.

Cool before removing from molds. Eat or freeze and reheat in microwave.