3/26/15

Portobello Mushroom Steak


10 Portobello mushrooms, sliced into thick strips
1/2 cup vegetable broth
2 T BBQ sauce
1 T soy sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp liquid smoke
Steak seasoning to taste

  • Wash and cut mushrooms, removing the fans
  • Combine remaining ingredients, and mix well
  • Pour over mushrooms and set aside to marinate for at least 30 minutes
  • In a large skillet, saute the mushrooms in the marinade until little or no liquid remains

3/25/15

Chocolate Chip Pesach Cookies (Egg and Oil-Free)


1/4 cup applesauce
1/4 cup cashew butter
6 T sugar
3 cups ground nuts
1/2 cup potato starch
1/8 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
2/3 cup chocolate chips
  • Mix applesauce, nut-butter, and sugar until smooth
  • Add remaining ingredients and mix well, using wet hands if necessary (dough will be very stiff)
  • Form round balls, flatten a bit (22-24), and place on lightly greased cookie sheet
  • Bake at 350 for 10 minutes
  • Allow to cool for a few minutes before removing from pan

Chocolate Mousse (Egg-Free)



16 oz silken tofu 
1 bag of chocolate chips, melted
3 T agave 
1 tsp vanilla extract

  • Blend all ingredients until smooth
  • Freeze
  • Allow to thaw out a bit before serving
  • Optional: Top with whipped cream, chocolate shavings, coconut shavings or mini-chocolate chips

Morning Glory Muffins


3 flaxseed eggs
1/4 cup cashew butter
2/3 cup mashed ripe banana
6 T maple syrup

3/4 cup applesauce
3/4 cup brown sugar
1 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 cup almond milk
2 packed, heaping cups of grated carrots

1 1/3 cup oats
1 cup ground almonds
2 cups white whole wheat flour
1/3 cup chopped walnuts
1/3 cup chocolate chips (optional)

  • Mix first 4 ingredients well, until smooth
  • Add next 7 ingredients and mix until well-combined
  • Add last 5 ingredients and mix well
  • Divide into 2 muffin pans (makes about 18-20 muffins)
  • Bake at 375 for 25 minutes




3/19/15

Sliced Potato Bake


8 yukon gold potatoes, peeled and sliced
3 T onion soup mix or chicken broth powder or a combo of both
1 tsp sugar
1/2 cup vegetable broth
salt and pepper


  • Place potatoes slices together vertically to fit in a 9 inch square pan
  • Season potatoes with salt and pepper, to taste
  • Mix powder or soup mix with vegetable broth
  • Pour mixture over potatoes covering them evenly
  • Bake covered at 375 for 45 minutes 
  • Uncover and bake for another 40 minutes or until there is little or no liquid left


3/13/15

"Egg" Salad


1 pack tofu, drained and pressed
2 stalks celery, chopped very fine
4 T cashew mayo
1 T white wine vinegar
1 tsp mustard
1 tsp black salt
1 tsp dill
1 tsp garlic powder
11/2 tsp onion powder
1 1/2 tsp celery seed
1/2 tsp turmeric
1/2 tsp sugar
black pepper, to taste
a few dashes of paprika

  • Mash tofu very well
  • Mix with all ingredients until well-combined
  • Chill and serve

3/12/15

Mushroom Pate



20 oz mushrooms
6 cloves garlic, minced
1/4 cup scallions (white part only), chopped
2/3 cups vegetable broth

salt and pepper, to taste 
  • Shred mushrooms in food processor 
  • In a large skillet saute garlic and scallions in vegetable broth for 5 minutes 
  • Add mushrooms, salt and pepper 
  • Continue to cook, stirring frequently, until no liquid is left 
  • Refrigerate for a few hours before serving