Vegan Challah Bread

This recipe is kid approved every single Shabbat!  The second I start to mix the yeast and the water, the kids begin smiling and it is the motivation they need to finish their chores and homework.  By the time my husband says the blessing over the bread the kids are practically swooning for a piece of the challah.  Try this on your family...just maybe it will become a family favorite in your home too!

Vegan Challah Bread

1 package of Red Star Yeast

1 cup of warm water

1 small pinch of Florida Crystals

• Whisk together till foamy on the top, I mix this bread recipe in my Kitchen Aid Mixer using the dough hook.
• Add:

8 TBS. Bob's Red Mill Organic Whole Flax Seed,Ground + 12 TBS. water mixed together.

3 TBS. Pompeian Extra Virgin Olive Oil

6 TBS. Florida Crystals

1 tsp. Spice Hunter Sea Salt

• Mix together till blended.
• Add, 1 cup at a time:

3 Cups King Arthur Whole Wheat Flour

2 Cups King Arthur Unbleached All Purpose Flour

• Knead for about 5 minutes, give or take.  If the dough is too dry add a tablespoon of olive oil.  You are going to want the dough elastic, but not too dry.
• Transfer to an oiled bowl and cover for 60-90 minutes depending on the temperature of your home.
• Knead the dough and separate into two sections.  Separate each of those sections into three equal parts and roll into three ropes.  Braid them together and then tuck the ends under.
• Place on a baking sheet and brush more olive oil over the top.  Let sit for 60 minutes for the dough to raise again.  Preheat oven to 375 degrees.
• Before putting the loaves into the oven, brush the loaf again with olive oil.
• Bake for 30 minutes, then brush with olive oil one more time.
• Pop back into the oven for about 20 more minutes.  Transfer to your bread board or bowl and serve hot and fresh!

Adapted from Holy Cow Vegan.

Sparrow's Birthday Cake

Cake Ingredients

 2 1/2 Cups King Arthur's Unbleached All-Purpose Flour

2 Cups Florida Crystals
2/3 Cup Navitas Naturals-Cacao Chocolate Powder
2 tsp Arm & Hammer Baking Soda
1/2 tsp Spice Hunter Sea Salt
2 Cups Warm Water

 2 tsp Pure Madagascar Vanilla Extract

2/3 Cup Pompeian Extra Virgin Olive Oil
2 tsp Osem Vinegar

 Chocolate Glaze

1 Cup Florida Crystals

8 TBS. Earth Balance

4 TBS. So Delicious Coconut Milk

4 TBS. Navitas Naturals-Cacao Chocolate Powder

4 tsp Pure Madagascar Vanilla Extract

• Preheat the oven to 350(F) degrees. In a KitchenAid Mixer, mix together flour, Florida Crystals, cocoa, baking soda, and salt with the whisk attachment on low, making sure it is really blended together. Add the water, vanilla, olive oil, and vinegar, and again, mix together so that it's really blended together. Use a spatula to scrape down the sides of the bowl if necessary.
• Pour into a 9x13 cake pan and bake for 35 minutes or until a toothpick comes out clean.  Cool completely.
• Glaze: In a small saucepan, bring Florida Crystals, Earth Balance, coconut milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. It'll look gloppy, but it's just the bubbles! Remove from heat and stir for another 5 minutes.  Add vanilla, stir and then pour immediately over the cooled cake.   
• Add sprinkles right away as the glaze does cool quickly.  Let set for at least 1 hour before serving.

 Adapted from Instructables.

Spock's Okra Stew

Spock's Okra Stew

1 lb. Okra, chopped

3 Serrano Peppers

10 Roma Tomatoes

10 Cloves Garlic

2 Medium Onions, chopped

3/4 Cup Water

1/2 TBS. Huy Fong Hot Chili Sauce

1 TBS. Spice Hunter Chili Powder

Spice Hunter Sea Salt

Pompeian Extra Virgin Olive Oil

1. In a large pot saute onions in olive oil over medium heat.

 

2. In food processor puree seven tomatoes, the garlic, and Serrano peppers.

 

3. When onions are tender and translucent add the pureed tomato mixture, chili sauce, ground chili powder, and salt.

 

4. Reduce heat to medium low, and simmer for about 10 minutes.

 

5. Add three chopped tomatoes and okra.

 

6. Simmer for another 15 minutes, stirring a few times, and add water if a thinner sauce is desired.

 

7. Serve over RiceSelect Basmati Rice.



"Tootsie-Roll" Fudge

Yes, my husband and my children said that this "fake fudge" tastes just like Tootsie Rolls.  We all remember them from childhood, right?  If you loved it then, you will love this now!  Warning:  this is extremely filling, you only need one piece, it will fill you up!

As this recipe does contain honey, this is a rare treat.  I believe in using raw, local honey from kind beekeepers as it does have medicinal purposes and our family is prone to some environmental allergies.

"Tootsie-Roll" Fudge

1 1/3 Cups Local Raw Honey
1-15 oz. Container Joyva Sesame Tahini, stirred well to get the natural oil and lumps mixed.
1 Cup Enjoy Life Mini Semi-Sweet Chocolate Chips

• Heat honey in a sauce pan on low heat until it is a watery liquid.
• Add the tahini and stir well for 5-10 minutes.
• Add in the chocolate chips and mix until well blended and until the mixture is a bit tougher to stir.
• Pour into an 8x4 loaf pan with parchment paper on the bottom.
• Refrigerate for at least 24 hours.
• Carefully remove from the pan onto a cutting board.
• Makes 12-16 pieces.

Baked Black Bean Burgers With Roasted Potatoes and Onions

Baked Black Bean Burgers

2 Cups Goya Dry Black Beans

1 Cup Bob's Red Mill Gluten-Free Cornmeal

3 TBS. Spice Hunter Chili Powder

3 TBS. Spice Hunter Ground Cumin

1 small onion, diced

4 garlic cloves, minced

Pompeian Extra Virgin Olive Oil

• Preparation:  Soak the beans overnight, drain and rinse in the morning.  Cook in a large pot with water 1 inch from the top for 90 minutes.  You can store the beans in the refrigerator until you are ready to use them.

• Mix all ingredients together in a large bowl.  Puree with an immersion blender (we have a KitchenAid) or a food processor (we have an Oster).

• The mixture should be the consistency of dough and hold together well.  If it is too wet, add more cornmeal as needed.

• Form into six burgers and place on a baking sheet.  Brush olive oil over the top so they do not dry out too much while baking.

• Bake for 20 minutes at 350(F) degrees.
• Optional...top with Daiya Cheddar Cheese!

Roasted Potatoes and Onions

6 small potatoes, scrubbed and diced.
1 large onion, peeled and diced.
1 TBS. Spice Hunter Italian Seasoning
1 tsp. Spice Hunter Sea Salt
2 TBS. Pompeian Extra Virgin Olive Oil

• Mix all ingredients together in a large bowl.  Place into a glass baking dish and bake for 45 minutes at 375(F) degrees.

Happy Purple Salad

Happy Purple Salad

1/4 Head of Red Cabbage, washed and chopped.

1 Beet, washed and shredded.

2 Large Tomatoes,  washed and diced.

1 Large Zucchini, washed and diced.

3 Carrots, peeled and finely sliced.

1 Medium Onion, peeled and finely diced.

4 Cloves of Garlic, finely minced.

1 -4 oz. Jar Mezzetta Non-Pareil Capers, drained and rinsed.

1 package Good Seasons Italian Salad Dressing, prepared as directions show on package.

• Mix all ingredients together in a bowl, chill for at least two hours and serve to happy guests!



Couscous Stuffed Eggplant

This was my first ever stuffed anything.  My mother made stuffed green peppers a few times when we were growing up, but they never were my favorite.  This however I had to try...I love eggplant and I love couscous...I thought it could be a win, win situation and it was!  This is a fabulous main dish recipe for Shabbat!

Couscous Stuffed Eggplant

2 Cups Rice Select Couscous
2 Medium Eggplants
3 TBS. Pompeian Extra Virgin Olive Oil
6 Garlic Cloves, minced
2 Yellow Onions, chopped
3 Tomatoes, chopped
2 TBS. Lemon Juice
1/4 Cup Fresh Parsley
1/2 tsp. Spice Hunter Turmeric

1.  Prepare couscous as directions show on the container, add turmeric and set aside.

2.  Preheat Oven to 375F.

3.  Cut stems off the eggplants, cut in half and cut away the pulp leaving about 1cm of the shell (see video below).  Dice the pulp.  Heat olive oil and 2 Tbs. of water in a skillet.  When hot, add eggplant, garlic, and onions.

4.  Add tomatoes and cook till they have softened, add parsley, lemon juice and couscous.  Stir and remove from heat. 

5.  Fill each eggplant shell with the mixture and bake for 35-40 minutes.

Fall Fruit Crisp

I love fresh fruit, but every once in awhile I am reminded of my Mama's apple crisp...the topping was my favorite!  Here is a new take on a childhood favorite!

Fall Fruit Crisp

5 Nectarines, halved and finely sliced
5 Plums, halved and finely sliced
3/4 lbs. Strawberries, pureed
1 Cup King Arthur Whole Wheat Flour
1 Cup Quaker Oats
1/3 Cup Florida Crystals Sugar
6 TBS. melted Earth Balance

1.  Mix sliced nectarines, plums and strawberries into a bowl, cover and set in the fridge for at least 4 hours or over night.

2. Preheat oven to 375F.

3. Spread fruit mixture into the bottom of a 9x13 glass baking dish, place in oven for 20 minutes.

4. Meanwhile, in a bowl, combine flour, oats, sugar and melted butter.  Blend with a fork till topping is crumbly, add butter if too dry.

5. Sprinkle topping over fruit and bake for 15-20 minutes, topping should be golden brown and fruit should be bubbling.  Serve warm with So Delicious Vanilla Coconut Ice Cream!

Recipe adapted from Joy of Kosher.

Cornmeal Casserole With Black Beans

This is one of those recipes that I adapted on the fly based on what ingredients we had available.  It has since become a family favorite and is a great source of protein.  I serve this in the main course for a Shabbat meal with a side of sauteed zucchini with garlic and olive oil.  This is excellent when followed with a vegetable salad and of course what is a Shabbat meal without Challah?

Cornmeal Casserole With Black Beans

1 1/2 Cups Bob's Red Mill Gluten-Free Cornmeal
Spice Hunter Sea Salt
3 Cups Yellow Onion, chopped
6 Cloves of fresh garlic, minced
2 TBS. Pompeian Olive Oil
3 Cups Water
1/2 lb. Goya Dry Black Beans (about 1 Cup)
2 TBS. Spice Hunter Ground Cumin
2 TBS. Spice Hunter Chili Powder Blend
1 Cup Daiya Pepperjack Cheese

Preparation:  Soak the black beans overnight.  In the morning, bring a small kettle of water to boiling.  Add the beans and cook for 2 hours.  Scrape off the foam on the top, do not let it boil over...especially if the top of your stove is white.  Drain and rinse the beans and they are ready for your recipe.

1. Preheat the oven to 400 degrees, racks in the middle.  Oil the bottom of a 9x13 glass baking dish.  In a medium bowl, combine the corn meal with 1 1/2 Cups water and 1/2 teaspoon salt.  Add cumin and chili powder, stir and set aside.

2.  To caramelize the onions, heat a splash of olive oil in a large skillet with a pinch or two of salt.  Cook over high heat, stirring occasionally, more often as the onions begin to get increasingly brown.  Continues cooking until the onions collapse and turn deep brown in color.  Remove from skillet and set aside.

3.  Bring 1 1/2 Cups water to a boil in a medium saucepan, add the cornmeal mixture, stir until the consistency feels heavy and thick.  If it gets too thick...just add more water (should remain moist for baking). 

4. Combine cornmeal mixture, onions, garlic, cheese and black beans together and pour into the prepared pan.  Drizzle a few tablespoons of olive oil on the top and then bake for 45-60 minutes (depending on your oven).  The bottom should be crisp and the edges should be pulling away from the sides of the pan.

Recipe adapted from Marcus Samuelsson, click here.