Posts

Easy Homemade Bread

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I love delicious bread. The problem is, because I am the only gluten eater in the house, if I buy or bake a loaf, I end up eating all of it myself! Time to share with friends who can tolerate their gluten. I adapted a few recipes I found online to make this loaf just the way I like it.  It is easy, doesn't require any expertise and most of the time is spent letting the dough rise on its own.

Sweet Noodle Kugel

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For every Jewish Holiday there is at least one (or maybe two!) good kugels (casseroles). For Passover, I like to make spinach kugel and potato kugel. For Rosh Hashanah, a sweet kugel is definitely called for to ring in a sweet new year! This recipe is adapted from a few different online sources and reminds me of the kugel my mom would make for Rosh Hashanah lunch. It is sweet, crunchy, and even more flavorful warmed up the next day. The hardest thing for me to find every year are appropriate noodles that are both gluten free and vegan. The easiest thing to use are lasagna noodles by Tinkyada broken up into pieces. I have also found gluten free Manischewitz egg-less noodles made from potato starch. In a pinch any noodle will do!

Dal Makani

Traditionalas cream and ghee, so its not a vegan dish. However, I recently found a good recipe online that I have adapted to suit our own tastes. This dish goes really well over some basmati rice and a side of naan. Top it with some coconut based sour cream as well for a cooling effect.

Black Eyed Peas and Collard Greens

It is a southern tradition to eat black eyed peas and collard greens on New Years. I decided to go the easy route and used canned beans and greens. If I was going to use dry beans, I would have used the slow cooker and let it work on the beans all day. 1 tablespoon olive oil  2 cloves of garlic, crushed  2 cans of black eyed peas  1 teaspoon salt  1 teaspoon Texas Pete hot sauce (or your favorite hot sauce + more to taste)  1 teaspoon dried parsley  3/4 teaspoon paprika  1/2 teaspoon dried thyme  1/2 teaspoon dried oregano  1/2 teaspoon black pepper  1 can of collard greens, drained 

Vegan Picatta Sauce

This is one of Anne's favorite sauces--she likes it over Gardein chicken, tofu, or just on its own! I have come up with the best combination of flavors to make a delicious sauce that can store well in the freezer too.

Quinoa Pilaf with Apricots and Pistachios

Quinoa, while seemingly a grain is actually a seed. It makes a great protein source during Passover and year round. This pilaf is a simple and tasty addition with Sephardic roots as it incorporates apricots and pistachios.

Vegan Passover

This will be the fourth year we do a vegan Seder. I have honed our menu over the years and have taken great joy in veganizing many of the main dishes I grew up eating at Passover. Passover can be a challenging holiday for vegans. Many recipes call for an inordinate amount of eggs. Additionally, many Jews of Ashkenazic decent forego the eating of kinyot (items like beans, rice and other legumes that "rise.") There are three key components to a Passover Seder food-wise. The Seder plate contains the various symbols that are used to tell the story of our liberation from Egypt. Additionally, there are foods you eat during the course of the Seder before the sulchan orech or "festive meal."