I love using Napa Cabbage when I’m making this Cole Slaw with Lime Juice. The ruffled edges and pale green color of the cabbage looks so inviting. Of course, you can use regular green cabbage with no problem. This Cole Slaw with Lime Juice has no mayo. It’s crunchy with […]
I should really call this recipe Mock Sour Cherry Persian Rice. I definitely did not create this recipe. I did do a good bit of recipe research and melded all the ideas that worked for me into one. For instance, I added roasted onions because my grandson loves roasted onions. […]
My family isn’t vegan; but every once in awhile, we have guests who are. Applesauce replaces the egg and you have Vegan Double Chocolate Cookies. The combination of chopped sweet chocolate and semi-sweet chocolate chips is a chocolate knock out. Vegan Double Chocolate Cookies are a chocoholic’s dream! Hint: For […]
Pico de Gallo is a spicy Mexican sauce that can be used on everything: eggs, meat, chicken, fish, tacos -even just vegetables. It differs from salsa, in that Pico de Gallo (also called Salsa Cruda-raw salsa) is consumed raw and chunky; while Salsa is generally based on cooked ingredients and […]
This Strawberry Blueberry Tart is a delicious and beautiful way to celebrate the summer. The contrasting textures and taste of cooked and raw blueberries combined with the sweetness of fresh, juicy strawberries is irresistible. This recipe may appear complicated; but if you do it in steps, it’s much easier. You […]
FOOD YOU WANT FOR THE LIFE YOU CRAVE by Nealy Fischer is organized in sections devoted to pantry staples, equipment, substitutions, hints, and recipes by subject. Throughout, Nealy injects her narrative of being flexible and she encourages the reader to “single task” rather than multi task in order to achieve […]
Matzarella en Carrozza is a Passover take on one of my favorite Italian appetizers, Mozzarella en Carrozza. I simply replace the bread with matzah that I’ve pre-soaked in egg and add sliced mozzarella and Pesto on two pieces of matzah and mozzarella. Next step is to close the two halves […]
Pesto with Basil is a traditional Italian sauce made with garlic, pine nuts, olive oil and Parmesan. It lends itself to numerous variations. You can replace the basil with spinach or parsley. You can use walnuts or pistachios instead of pine nuts. For my family, I often use toasted sunflower […]
Vegetables Bourguignon (a riff on Boeuf Bourguignon), is a flavorful vegan entrée all year round and perfect for Passover as well. I’m always looking for a delicious and filling vegetarian/vegan entree for my daughter. During the year, tofu and seitan work fine; but not on Passover for those who don’t […]
A whole Roasted Cauliflower is a thing of beauty! Can anyone resist digging into that crisp outside and discovering the soft mellow flavors within? Don’t be surprised if you only get 2-3 intact slices from a large cauliflower. You can arrange the pieces that separate into a slice or serve […]