12/13/17

Oven-baked Low-fat Latkes



4-6 lbs russet potatoes, peeled and grated
2 large onions, grated
flax seed eggs
2 tsp baking powder
6 T flour
1 tsp salt
black pepper to taste
  • Preheat oven to 375
  • Combine potatoes and onions into a strainer to drain out excess liquid
  • Mix all ingredients in a large bowl
  • Form latkes and place on a greased (using cooking spray) baking sheet
  • Press down on each latke to thin it out a bit
  • Lightly spray the tops of each latke with cooking spray 
  • Bake for 25 min
  • Turn oven up to 400
  • Flip latkes and return to oven
  • Bake for additional 20-25 min

11/29/17

Chanukah Sugar Cookies


1 cup sugar
2 tsp vanilla
6 T almond milk
1 cup cashew butter
2 cups flour
1 cup almond flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda

  • Place first 4 ingredients in stand-up mixer, and mix until creamy
  • Add remaining ingredients and mix well
  • Refrigerate dough for an hour or two
  • Preheat oven to 325
  • Roll out dough about 1/2 an inch thick, and use cutters to cut out shapes
  • Bake for 15 minutes for soft cookies, or for hard cookies for about 20 minutes until golden and slightly browned around the edges

Healthy Pancakes (egg-free, oil-free)


2 1/2 cups flour
2-4 T sugar
3 tsp baking powder
1/2 tsp salt
1 4 oz jar pureed carrots
2 1/2 cups non-dairy milk

  • Mix dry ingredients well
  • Add wet ingredients and stir until combined
  • Drop about 1/3 cup of batter for each pancake on preheated griddle 
  • Cook over low-medium heat for until bubbles begin to form
  • Flip and cook for an additional 3 minutes
  • Makes about 18-20 pancakes


11/13/17

Classic Chocolate Chunk Cookies (egg-free, oil-free, quick and easy!)


1/3 cup cashew butter
1 cup brown sugar
2 tsp vanilla
1/4 cup almond milk
1/4 cup applesauce
1 cup regular, whole wheat, or gluten free flour
1 1/4 cup almond flour
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chunks


  • Preheat oven to 375
  • Using a stand-up mixer, mix cashew butter, sugar, vanilla, milk, and applesauce until completely blended and creamy
  • Add remaining ingredients and mix well
  • Refrigerate dough for at least 30 min
  • Drop spoonfuls (no more than a tablespoon full) of dough onto cookie sheet
  • Bake for 10 minutes
  • Remove from oven, and allow to cool completely before removing from tray


11/12/17

Tehilla's Double Chocolate Brownie Cookies (gluten-free, egg-free, oil-free!)


1 cup cashew butter
1/2 cup applesauce
1 cup brown sugar
2/3 cup sugar
1 tsp vanilla
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup almond flour
1 1/4 cup cocoa powder
1/3 cup Chocolate chips
  • Preheat oven to 365
  • Combine first 5 ingredients and mix until smooth
  • Add remaining ingredients, and mix well
  • Drop rounded spoonfuls onto cookie sheet (makes approximately 30)
  • Bake for 12-15 minutes
  • Allow to cool off completely before removing from sheet


Spinach Mushroom Quiche (egg-free, oil-free)


Crust:
1 cup almond flour
1/2 cup regular flour
1 tsp. salt
2 TB. sugar
1/4 cup applesauce
1/4 cup cashew butter
2 TB. water
Filling:
Vegetable Broth
2 onions, diced
2 - 8oz. Mushrooms,diced
1 box- 5 oz fresh spinach or 6 frozen Bodek spinach balls
1 cup cashews
1/2 package (7oz) of tofu
2 TB. nutritional yeast
6 TB. non-dairy milk
1/2 cup water
1/2 cup cornflake crumbs
1/2 cup flour
2 TB. minced onion
1/2 tsp. baking powder
1 1/2 tsp. salt
1/4 tsp. black pepper
  • Preheat oven to 350
  • Combine crust ingredients in standing mixer, and mix until dough is formed
  • Press dough firmly into an 8x8, or deep pie dish
  • Bake at 350 for 15 min
  • Remove pie crust from oven and set aside
  • Preheat oven to 375
  • Saute onions, mushrooms, and spinach in some vegetable broth until little or no liquid is left
  • Place tofu, cashews, nutritional yeast, milk, and water in a high-power blender (if using a regular blender, soak cashews first) and blend until smooth
  • Pour blended mixture into a large mixing bowl, and add remaining ingredients.
  • Mix until well-combined
  • Add in the veggies and mix well
  • Pour mixture into crust and use a spatula to smooth down the top
  • Bake at 375 for about an hour, until top is slightly browned


11/1/17

No-Bake Brownies with Chocolate Ganache


2 cups dates (If not soft, soak in warm water for a few hours)
1 cup walnuts- ground, plus 1/2 cup chopped
3/4 cup cocoa powder
1/2 cup almond meal
1/4 cup maple syrup
1/4 tsp sea salt
1 cup chocolate chips
1/4 cup almond milk
1/4 tsp salt


  • Chop dates in food processor, until a sticky ball is formed
  • Using a stand-up mixer, combine dates, walnuts, cocoa powder, almond meal, maple syrup, and salt.
  • Press mixture down firmly into an 8x8 pan
  • In a small saucepan, heat milk on a low flame just until it begins to bubble around the edges
  • Turn flame off and add chocolate chips and salt, making sure the chips are completely covered by the hot milk.
  • Cover the pot and let it sit for about 5 minutes
  • Uncover, and stir quickly until smooth
  • Pour over brownies, spreading evenly and freeze for a few hours
  • Cut into squares and store in fridge or freezer