Light and very almond-y with a surprising snap, crackle and pop from the puffed rice.
Ease:
average
Type:
breakfast, snack, dessert
Prep Time:
20
Total Time:
35 minutes
Yield:
About 16 large cookies
Cook's notes
For Passover, Ashkenazim can omit the rice puffs and use quinoa or chestnut flour instead of amaranth.
Ingredients
1 c rounded amaranth flour
1/4 c chopped pecans
1/2 c date pieces
1/3 c light colored honey
1 1/2 t almond extract
2 T canola or safflower oil
4 large egg whites
1 1/2 c puffed rice (no additives, flavorings or sugar)
Steps
Preheat oven to 350° F convection or regular. Have ready two nonstick cookie sheets.
In a large mixing bowl, combine honey, almond extract, and oil. Stir in flour and blend well. Stir in dates and pecans and blend well.
In a very large mixing bowl, beat egg whites on medium speed, increasing to high speed as eggs expand, until you have firm peaks. Do not over beat, you want the peaks firm but not dry.
Give the flour mixture one more stir and then gently, one third at a time, fold the egg whites into the flour mixture. Fold in the puffed rice.
Quickly drop spoonfuls of batter onto the cookie sheets and start baking. The faster you can do this, the more crisp the puffed rice will remain. Bake 12-15 minutes until golden.
The best cocoa powder I have ever had is made by Frontier. (KSA certified kosher.) Be sure to get the non-alkalized cocoa which is, unfortunately, not organic. You can buy it directly from Frontier or save money by special ordering 1 lb. bags from Whole Foods.
Ingredients
1/2 c milk or soy milk
1 4 c cocoa powder ( not Dutch and no additives)
1/4 c safflower oil
1/2 t vanilla
1/3 c light colored honey
1/4 c yogurt
6 extra large eggs, separated
1/4 t cream of tartar
1 1/4 c quinoa flour
Steps
Preheat oven to 350° F, or convection 325° F. Line the bottom of a nonstick tube pan with parchment paper. A tube pan with a removable center is preferable.
Boil milk, remove from heat and stir in cocoa until smooth. In a very large mixing bowl combine oil, vanilla, honey. yogurt and egg yolks with cocoa mixture. Mix on high speed for three minutes. Gently sift over the mixture, quinoa flour but do not mix in. Set aside.
On medium speed, beat egg whites and cream of tartar. When peaks are almost soft, increase mixing speed to high. Beat until the peaks are firm but not dry.
Gently, one third at a time, fold the egg whites into the flour mixture just until blended.
Scrape the batter into the pan and bake for about 20 - 35 minutes until top springs back when pressed and toothpick inserted into center comes out clean.
Remove from oven and cool upside down on a rack to prevent the cake from sinking.
Serve when cool alone, with fresh fruit or with a dollop of yogurt.
This mildly sweet sponge cake made from chestnut flour is meant to be topped with either Berries or Dates in Carob Syrup.
Ease:
average
Type:
dessert, snack
Prep Time:
20 minutes
Total Time:
50 minutes
Yield:
6 - 8 servings
Cook's notes
Top this cake with either Fresh Berries and Custard Sauce or Dates in Carob Syrup and yogurt.
Sucanat is pure crystalized, unrefined, cane juice made by Wholesome Sweeteners. It contains all of the original molasses and, therefore, all of the vitamins and minerals.
Ingredients
6 large egg separated
1 t vanilla
1 c +2 T chestnut flour
1/4 t cream of tartar
1/4 c Sucanat
Steps
Preheat oven to 325° F regular or convection, and grease and flour a 9" x13" pan. Instead of greasing and oiling, you can line the bottom with parchment paper.
In a large bowl , beat egg yolks and vanilla together, on high speed for three minutes until very thick. Sift flour evenly over the top of the yolk mixture and do not mix. Set aside.
In another large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add Sucanat, one tablespoonful at a time and now beating now on high speed. Beat until peaks are stiff but not dry.
Use a spatula to gently fold the egg whites into the yolk/flour mixture, one third at a time, just until blended.
Scrape the batter into the pan and bake for about 30 minutes until top springs back when pressed and toothpick inserted into center comes out clean. Invert and let cake cool upside down.
Serve with topped with Berries and Custard Sauce or topped with Dates in Carob Syrup and a dollop of plain yogurt. (Whole milk yogurt is very delicious on this.)
When chopping the chocolate, make sure to pulse the food processor, not whirl constantly.
Use only pure, unsweetened baking chocolate. Ghirardelli makes a "Premium Baking Bar" (Chaff K certified Kosher) that is very fine.
The best cocoa powder I have ever had is made by Frontier. (KSA certified kosher.) Be sure to get the non-alkalized cocoa which is, unfortunately, not organic. You can buy it directly from Frontier or save money by special ordering 1 lb. bags from Whole Foods.
Ingredients
9 large eggs, separated
1/4 c honey
1 c sweet Jewish red wine
1 T cinnamon
1/4 c cocoa powder
2 apples, unpeeled and grated (use an eating apple like Fuji, not a baking apple like pippin.)
4 oz. pure, unsweetened, baking chocolate, chopped to the size of coarse bread crumbs
1/2 c date pieces
1 c chopped walnuts
3/4 c quinoa flour (you can also use wheat or brown rice flour with equal success.)
1/4 t cream of tartar
Steps
Preheat oven to 350° F convection or regular. Oil a nonstick,10" nonstick tube pan (angel cake pan.)
In a very large mixing bowl, beat egg yolks and honey for 3 minutes on a high speed until yolks are light yellow and thick.
Beat in on medium speed, one at a time and in this order: wine, cinnamon, cocoa powder, apples, chocolate, date pieces and walnuts. Sift flour over the top but do not mix in. Set aside.
In a large mixing bowl, beat egg whites and cream of tartar on medium speed, increasing to high speed as eggs expand, until you have firm peaks. Do not over beat, you want the peaks firm but not dry.
Gently, one third at a time, fold the egg whites into the flour mixture just until blended. Scrape into tube pan and bake for about 60 minutes or 1 1/4 hours until the center springs back when touched. When finished, a skewer or knife inserted all the way to the center will have some cake smeared on it, but it will not be the thin, runny texture of batter.
Invert the cake and cool upside down to prevent it from collapsing. In other words, turn upside down on a wire rack. Serve when completely cooled.
Pitted medjoool dates are soaked in a thick carob syrup laced with cardamom and cinnamon.
Ease:
super quick
Type:
dessert, snack
Prep Time:
15 minutes, quicker if you can find pitted medjoool dates.
Total Time:
24 hours
Yield:
6 - 8 servings
Cook's notes
Use Dates in Carob Syrup to top cakes or plain yogurt. It would also be very good over Belgian Waffles or pancakes. This is so sweet that a dollop plain yogurt really enhances the flavor. If a vegan dish is desired, just use less dates to reduce the sweetness and eliminate the need for yogurt. You can also try using Wildwood's unsweetened soy yogurt.
Ingredients
2 1/2 c water
1/2 c carob powder
3 t cinnamon
1 t cardamom
1 t vanilla
1 lb. medjoool dates, pitted and halved
dollop of plain, unsweetened yogurt for every serving
Steps
Bring water, carob, cinnamon, cardamom and vanilla to a boil in covered saucepan. Reduce heat and simmer, stirring occasionally for 10 minutes until the syrup is thick.
Meanwhile, pit and halve the dates if not already done.
Stir dates into the hot carob syrup, recover saucepan and let cool. Let dates soak in syrup for a day in refrigerator.
Lots of veggies and warm brown rice in a balsamic vinaigrette.
Ease:
super quick
Type:
salad, entree, lunch
Prep Time:
15 minutes
Total Time:
15 minutes
Yield:
6 servings
Ingredients
4 c cooked brown rice
1 red bell pepper
1 yellow or orange bell pepper
1/4 c finely chopped onion ( use less if the onion is very sharp)
3 ribs celery, leaves removed
3 carrots
1 c thawed frozen corn
1 c thawed frozen peas
1 1/2 T dried basil
3 T balsamic vinegar
3 T olive oil
Steps
In a food processor, finely chop peppers, onion, celery and carrots. Remove to a large mixing bowl.
Add remainder of the ingredients and stir until well mixed.
Serve warm or room temperature.
The salad keeps well in the refrigerator. When warming, be careful not to heat it too long as you want the vegetables to remain raw.
Olives, oregano, lemon and feta cheese season this highly flavorful salad.
Ease:
super quick
Type:
salad, entree, lunch
Prep Time:
10 minutes
Total Time:
50 minutes, including time to cook barley
Yield:
4 servings
Cook's notes
My personal favorite is buckwheat with a lot amount of romaine.
Ingredients
4 c cooked buckwheat, barley or whole grain pasta
1/3 c olives, chopped
1 1/2 T oregano
1/2 c parsley, minced
2 ribs celery, leaves removed, finely chopped
4 T scallions, finely chopped (less if they are very sharp)
1/4 c fresh lemon juice
3 T olive oil
3 oz. feta cheese crumbled or chopped in food processor
12 - 24 oz. romaine lettuce, cut into 2" pieces
Steps
Stir all of the ingredients together, except lettuce, in a large mixing bowl. Toss in lettuce.
Seitan is wheat gluten, has a meaty consistency, and can be found in most natural food stores.
Ingredients
4 c whole wheat couscous, coked according to package directions
12 oz. seitan, cut into 3/4" cubes
3 celery ribs, finely chopped
2 orange, yellow or red bell peppers
2 1/2 T (about .6 oz.) fresh ginger, minced
2 garlic cloves, minced
1/3 c parsley, minced
2 1/2 T date sugar
1/2 c fresh lemon juice
3 T olive oil
1 T turmeric
2 t curry
12 oz. romaine lettuce torn into 1" pieces
Steps
Stir all of the ingredients together, except lettuce, in a large mixing bowl. Toss in lettuce.
4 c cooked brown rice
1/4 c scallions, finely chopped (less if they are very sharp)
2 carrots finely shredded
2 ribs celery, leaves removed, finely chopped
1/2 c bean sprouts
1 c thawed frozen peas
1/2 c cashews
1/3 c tamari
1 1/2 T sesame oil
8 oz. super firm tofu, cubed
Steps
Mix all of the ingredients together in a large mixing bowl.
4 c whole wheat couscous, coked according to package directions
2 celery ribs, finely chopped
2 carrots, finely chopped
1 red bell pepper, finely chopped
1/2 c frozen thawed frozen peas
2 T minced scallions
1 garlic clove, minced
1c raisins
1 1/2 T cinnamon
2 t curry
1T + 1 t turmeric
1/3 c olive oil
1/3 c fresh lemon juice
Steps
Stir all of the ingredients together in a large mixing bowl.
In spite of the orange, this is not a sweet dish. Asparagus and whole wheat pasta are orange flavored and tossed with cashews.
Ease:
super quick
Type:
entree
Prep Time:
15 minutes
Total Time:
15 minutes
Yield:
4 servings
Cook's notes
Instead of grating the zest off of an orange, I get from Sun Organic dried orange zest in powdered form. It saves me a huge amount of time. It works particularly well in this recipe.
Ingredients
10 oz. whole grain pasta
1 1/2 lb. asparagus
1/4 c water
1 T canola or safflower oil
1 T dried or 1 1/2 T fresh orange zest
1/3 c cashews
1/3 c orange juice
Steps
Prepare pasta according to package instructions.
Wash and break asparagus into 1" pieces. Discard woody ends.
In a large sauté pan, cook asparagus in 1/4 c water over medium-high heat for 7 minutes.
Add oil, zest, cashews and orange juice to asparagus and cook over medium heat, stirring constantly, for 2 minutes until juice begins to thicken and is heated through. Toss in pasta until it is well coated, heated through and all ingredients are well combined.
Wine sautéed mushrooms are cooked with quinoa and topped with asparagus and pine nuts
Ease:
super quick
Type:
entree
Prep Time:
10 minutes
Total Time:
25 minutes
Yield:
About 3 servings, can be easily doubled
Cook's notes
Roasting will give the asparagus a milder flavor. Toss asparagus in 1 T canola or safflower oil and spread evenly onto jelly roll pan. Roast in preheated 500° F oven for 7 -10 minutes until crisp tender. Personally, I still prefer steaming.
Ingredients
1 1/2 lb. asparagus
3/4 lb. sliced mushrooms
1/4 c dry white wine
1 1/2 c quinoa
2 1/4 c water
1/2 c pine nuts
1 T olive oil (optional)
salt and pepper totaste
Steps
Wash asparagus and break off any woody ends. Steam or roast asparagus until crisp tender.
Cook mushrooms in wine in large covered saucepan over medium heat for 5 minutes until soft and the mushrooms have released their juice into the pot. Meanwhile, rinse quinoa well.
Add quinoa and water to mushrooms and bring to a boil. Reduce heat to simmer and cook for 15 - 20 minutes until quinoa is fluffy and water absorbed.
Mix into quinoa 1/4 c pine nuts and optional olive oil. Serve topped with asparagus and garnish with remainder of pine nuts.
Paper thin pancakes surround asparagus in a creamy sesame tahina sauce.
Ease:
super quick
Type:
breakfast, entree, brunch
Prep Time:
30 minutes
Total Time:
1 hour including time for the batter to rest.
Yield:
4 - 6 servings, 12 crepes
Cook's notes
To make this recipe "Quick and Easy," and vegan, simply serve the Creamed Asparagus over whole grain pasta, rice or millet.
Ingredients
Crepes:
1/2 c whole wheat pastry flour
1/2 c +2 T soy milk or milk
2 T warm water
2 large eggs
2 T safflower oil
1/4 t salt
Creamed Asparagus Filling
1 1/2 lb. asparagus
3/4 c water
1/4 c +2 T Sesame Tahini
1/4 t rounded minced dried garlic or garlic powder
1/2 t miso or 1/2 vegetable bouillon cube
Steps
Prepare Crepe Batter Whisk or blend in food processor or blender all of the ingredients for the crepes. Cover and let stand in refrigerator for 30 minutes.
Prepare Creamed Asparagus Snap off the bottoms of the asparagus and cut into 1 " pieces. Steam asparagus in microwave or saucepan over medium heat until crisp but slightly tender.
Place cooking water in a small bowl and whisk in tahini, garlic and miso or bouillon. Stir in asparagus.
Cook and Assemble Crepes Have the asparagus, a soupspoon, serving plates, a 1/4 c measuring cup, the pancake batter and a small spatula ready near the cook top.
Place a nonstick, 6” crepe or omelet pan over medium heat. If it is not a nonstick pan, brush it lightly with oil before each new crepe. Heat the pan until a few sprayed drops of water sizzle. Stir the batter before starting each crepe. Fill the 1/4 cup half way with pancake batter and pour into the pan. As you pour, cover the bottom surface of the entire pan by tilting the pan in all directions.
Cook over medium heat until the pancake is set and golden on the bottom. Gently turn the pancake with the small spatula or fingers, cook the other side until golden. Remove to serving plate.
Pour batter into pan for next pancake as in step number 2.
While the next pancake is cooking fill the one that is the plate. Place several tablespoons of filing in a line down the center of the crepe. Fold each side of the crepe over the filling, creating a cylinder, open on each end. By now the next pancake will be ready to turn.
Place two or three crepes on each plate. To keep warm, place in a 200° F oven.
Lots of mint and lemon flavor chopped pistachios. This relish is great over pasta, potatoes or any grain. This is delicious served with baked Yukon Gold potatoes and steamed asparagus sprinkled with sesame seeds.
Instead of grating the zest off of a lemon, I get dried lemon peel in granulated form. It saves me a huge amount of time. You can get it at natural food stores or at Frontier Co-op
Ingredients
1 large garlic clove
2 c shelled unsalted pistachios
1 t heaping lemon zest
6 T fresh lemon juice
3 T olive oil
1/3 c + 1 T packed fresh mint leaves
Steps
Mince garlic in food processor. Place remainder of ingredients in food processor and pulse until coarsely chopped. Serve cold or room temperature.
As delicious as the classic chocolate chip cookies yet incredibly healthy. The soy flour imparts a surprisingly buttery flavor.
Ease:
average
Type:
breakfast, snack, dessert
Prep Time:
15 minutes
Total Time:
20 minutes
Yield:
50 - 1" cookies
Cook's notes
Beware that most carob chips use hydrogenated oils. Sun Organic has organic, barley malt sweetened, non-hydrogenated carob chips if you cannot find them at the health food stores.
Agave syrup is a sweetener found at most health food stores. It is metabolized more slowly in the body so you do not get a "sugar rush." If you cannot find it, use light honey.
Ingredients
1 1/3c soy flour
2 c whole wheat pastry flour
1T baking powder
1/2 T vanilla
1/2 c safflower or canola oil
1/2 c agave syrup
3 eggs
1 1/3 c finely chopped pecans
1/2 c carob chips
Steps
Preheat oven to 375° F convection or regular bake. Lightly oil 2 cookie sheets. Nonstick no need to oil.
Mix flours and baking powder together and set aside. Beat vanilla, oil, agave, and eggs together.
Gently combine the wet ingredients with the dry. Fold in the carob chips and the pecans.
Drop by teaspoonful onto cookie sheets. Bake about 6 minutes until turning golden on edges.
Delicious and super chocolatey yet incredibly healthy.
Ease:
super quick
Type:
breakfast, snack, dessert
Prep Time:
15 minutes
Total Time:
20 minutes
Yield:
40 - 1" cookies
Cook's notes
Beware that most carob chips use hydrogenated oils. Sun Organic has organic, barley malt sweetened, non-hydrogenated carob chips if you cannot find them at the health food stores.
Agave syrup is a sweetener found at most health food stores. It is metabolized more slowly in the body so you do not get a "sugar rush." If you cannot find it, use light colored honey.
The best cocoa powder I have ever had is made by Frontier. (KSA certified kosher.) Be sure to get the non-alkalized cocoa which is, unfortunately, not organic. You can buy it directly from Frontier or save money by special ordering 1 lb. bags from Whole Foods.
Ingredients
1 c soy flour
1 1/2 c whole wheat pastry flour
1T baking powder
1/3c + 1/4 c non-alkalized (not Dutch) cocoa powder
1/2 c agave syrup
1T honey
3 eggs
1/2 c chopped walnuts
3/4 c carob chips (optional)
Steps
Preheat oven to 375° F convection or regular bake. Lightly oil 2 cookie sheets. Nonstick no need to oil.
Mix flours and baking powder and cocoa together and set aside. Beat agave, honey, and eggs together.
Gently combine the wet ingredients with the dry. Fold in the walnuts and optional carob chips..
Drop by teaspoonful onto cookie sheets. Bake about 6 minutes.
Subtle peanut butter taste is blended with carob chips in a fluffy, light cookie.
Ease:
super quick
Type:
breakfast, snack, dessert
Prep Time:
15 minutes
Total Time:
25 minutes
Yield:
About 16, large cookies
Cook's notes
Beware that most carob chips use hydrogenated oils. Sun Organic has organic, barley malt sweetened, non-hydrogenated carob chips if you cannot find them at the health food stores.
Ingredients
3/4 c peanut butter (no additives or sugar)
1 large egg
1/2 c applesauce
2 1/2 T maple syrup
1/2 c milk, rice milk or soy milk
1 c whole wheat pastry flour
1 1/2 T baking powder
1/2 c carob chips
1/2 c peanuts (optional)
Steps
Preheat oven to 350° convection or regular. Have ready two nonstick cookie sheets.
In a large mixing bowl, whisk until smooth, peanut butter, egg, applesauce, maple syrup, milk.
Combine flour and baking powder with wet ingredients. Add carob chips and optional peanuts.
Drop about 3 T of batter for each cookie onto cookie sheets. Bake for 10 - 13 minutes until the top is beginning to brown.
Let cool and then serve, These cookies taste great frozen.
Creamy vanilla custard so delicious you would never guess that it is low in fat and sugar.
Ease:
super quick
Type:
dessert, snack
Prep Time:
10 minutes
Total Time:
45 minutes
Yield:
4 - 6 servings
Cook's notes
In the processing of evaporated cane juice molasses is separated from the sugar. The evaporated cane juice from Wholesome Sweeteners is the best I found. It is organic, is minimally processed, and has no chemicals.
Sucanat is pure crystallized, unrefined, cane juice made by Wholesome Sweeteners. It contains all of the original molasses and, therefore, all of the vitamins and minerals.
Ingredients
3 large eggs
2 1/2 T evaporated cane juice or Sucanat
2 c milk (low fat okay)
1 t vanilla
few dashes of nutmeg
Steps
Preheat oven to 325° F, no convection. Prepare a water bath: line the sides and bottom of the roasting pan with dish towels. The bottom needs to have two layers of towels. Place 4 -6 oz. custard cups or 4 - 5 oz. custard cups in the roasting pan. Carefully pour water into the roasting pan until the lower half of the cups are submerged.
Whisk until blended, eggs and sweetener. Heat milk until just steaming, not boiling. Gradually add the hot milk to the eggs mixture, whisking constantly. Stir until the sugar is dissolved. stir in vanilla
Pour into prepared custard cups and sprinkle with nutmeg.
Place the custards, in the water bath, in the oven on a middle rack. Be careful not to splash water into them. Bake for 30 -40 minutes until the center is set but still jiggles. Do not overcook or the eggs will curdle. Remove from heat and let cool and then refrigerate until cold.
Delicious kishke gets it flavor from lots of vegetables instead of meat.
Ease:
super quick
Type:
side dish, entree
Prep Time:
10 minutes
Total Time:
55 minutes
Yield:
serves 8 - 10
Cook's notes
No need to use white flour matzo meal sold in the stores. You can easily make your own using whole wheat matzos.
Ingredients
About half a box of whole wheat matzo
2 carrots
4 celery stalks
1 large onion
5 garlic cloves
1 handful of parsley, stems removed
1/4 c safflower or canola oil
1/4 c water
Steps
Whirl matzos in a food processor until they turn into a meal the texture of fine bread crumbs. Measure out 2 cups and place in large mixing bowl. Reserve the remainder for other recipes.
Whirl all of the vegetables in the food processor until finely chopped. Add vegetables, water and oil to the matzo meal. Mix well.
Form into logs and wrap in parchment or wax paper and then wrap again and seal with aluminum foil. Bake on cookie sheet for 45 minutes.
