This recipe is another example of treating my vegetarian guests to flavors similar to what I’m serving my carnivores. I use the same combination of ingredients to bake and glaze the tofu as I do my Roast Duck in Orange Sauce. Once you press all the moisture out of the […]
Several years ago, quinoa started popping up on Passover tables. It is now a staple. There is kosher for Passover quinoa, quinoa flakes, quinoa flour…I’ve seen this amazing supergrain used as a replacement for rice in sushi and as a satisying side dish to meat and fish. Quinoa, itself has […]
You can make these Puff Pastry Straws out of store bought puff pastry made with butter or the non-dairy variety made with margarine. I usually make them non-dairy so that I can serve them with a meat meal. It doesn’t get easier than slightly rolling out the defrosted pastry, sprinkling […]
This recipe goes under the heading of comfort food. My adult son had about two cups of it for lunch and asked for more. He was out of luck! The family had gotten there before him and eaten most of it. Zucchini and onions add richness to the rice; while […]
This was such a sweet post from my daughter (Jessica Kobrin Bernstein- @Peek a baby blog)- that I had to repost it here: “These are the latkes that I grew up eating…and I still haven’t tasted any that come close!” The ultimate latke, in our family, is crispy on the […]
Color, texture, flavor- this Turkish salad has it all. Sumac adds an intriguing fruity sour note; the cumin and thyme add earthiness and the mint adds freshness to this light and unusual salad. It’s great for a crowd because the hearty ingredients lend themselves to pre-plating. Prep time: 20 minutes […]
You’ll know you’re not eating real pasta, but you won’t mind a bit! This delectable Spaghetti Squash Primavera is a refreshing alternative to heavy pasta dishes. Toss the spaghetti like strings of squash with vegetables. Add Tomato Sauce and/or cheese or not and you’ll have a healthy filling meal- perfect […]
Beaten eggs and tomato purée form the dairy free custard that cradles the sautéed eggplant and onions in a pie crust. Serve this as a vegetable side dish, a vegetarian entrée or add grated parmesan on top for a dairy meal. Use my All-Purpose Dough for an easy to roll […]
This is the vegetarian version of a chicken recipe I learned in Tuscany. Make it at least one day in advance so that the tofu has a chance to soak up the flavors of the sauce. Prep time: 45 minutes
Many years ago, when my children were still in school, we traveled to Paris for Winter vacation. Naturally, we visited the Louvre. After several hours of actually seeing the amazing art and sculpture that we had just read about; we had to feed the troops. A close friend of mine […]