No-bake Peanut butter Cookies

1 cup oats
1 cup dates
1/2 cup unsweetened peanut or sunflower seed butter
a few shakes of sea salt
2 T water
1/2 (heaping) cup chocolate chips, melted

• Place all ingredients except for the melted chocolate in food processor
• Add a little bit of water, if needed, to form a dough that is sticking together and not crumbly
• Roll dough into balls, and flatten into cookies
• Place cookies on a cookie sheet and freeze for at least 30 minutes
• Dip each cookie into melted chocolate and place on parchment paper
• Freeze for about 15 minutes. Store cookies in the freezer.

Melted Mozzarella!!

1/2 cup cashews 

1 cup mostly defrosted frozen cauliflower florets

1 1/2 cups water 

2 T nutritional yeast 

2 T green olive juice 

2 T tapioca starch/flour 

1/2 tsp garlic powder 

1/2 tsp salt 

• Blend everything in vitamix (if using a regular, not high-speed blender, soak cashews for a few hours first) 
• Pour into a medium sized pot and bring to a low boil over medium heat, stirring constantly. Clumps will form and then it will turn smooth and thicken (about 5 min) 
• Keep stirring! 
• Heat while mixing for another minute or two after it becomes smooth  
• Remove from heat

Easy Homemade Tomato Sauce

1 onion, chopped 

1 head garlic, minced 

2 28oz cans whole, peeled tomatoes 

2 15 oz cans diced tomatoes 

1 T sugar 

2 tsp dried basil 

2 tsp dried oregano 

1 tsp salt, or to taste 

1/4 tsp black pepper 

• Using a large large pot or skillet, saute onions and garlic in some vegetable broth
• Add whole tomatoes, and using a masher, mash well 
• Add the remaining ingredients and simmer for 30 min, uncovered, stirring occasionally 

Coconut Whipped Cream

2 cans coconut milk
1/3 cup powdered sugar
1 tsp vanilla extract

• Place cans of coconut milk in fridge for (at least) 2 days
• Place mixer bowl and whisk in freezer for 20-30 min
• Open cans and scrape off the solidified coconut milk into mixer bowl
• Mix on high speed until whipped and thickened
• Add vanillla and then powdered sugar a bit at a time while mixing on low
• Whip on high speed again for a few minutes
• Store in fridge

Amazingly "cheesy" healthy Pizza!

(makes 2 large crusts)

2 cups whole wheat flour

11/4 cup white flour
1/2 cup almond flour
1/4 cup ground flax seeds
2 tsp salt
2 tsp sugar
1 tsp rapid rise yeast
1 1/2 cups water

• Place all ingredients in bread machine
• Set to "quick dough" or dough cycle
• Preheat oven to 425
• When dough is ready, use your hands to spread onto the pans 
• Bake crusts for 8 minutes
• Remove crusts from oven and allow to cool off a bit 
• Turn oven down to 425 
• Add tomato sauce, mozzarella "cheese"and toppings to crusts
• Sprinkle with oregano or any other spices you like 
• Bake at 425 for 15 min 
• Turn oven off and leave in the oven for another 15 minutes until cheese looks slightly browned.

Oven-baked Low-fat Latkes

4-6 lbs russet potatoes, peeled and grated
2 large onions, grated
4 flax seed eggs
2 tsp baking powder
6 T flour
1 tsp salt
black pepper to taste

• Preheat oven to 400
• Combine potatoes and onions into a strainer to drain out excess liquid
• Mix all ingredients in a large bowl
• Form latkes (squeeze out excess liquid)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 30-35 min
• Turn oven up to 425
• Flip latkes and return to oven
• Bake for additional 20-25 min

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 cups whole wheat flour
1/2 cup almond flour
3 tsp baking powder
2-4 T coconut sugar
1/2 tsp salt
1 4 oz jar pureed carrots
2 1/2 cups unsweetened 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

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

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

1 cup cashew butter
1/2 cup applesauce
2/3 cup brown sugar
2/3 cup sugar
1 tsp vanilla
1 1/2 tsp baking powder
1 tsp baking soda

1/4 tsp salt
1 cup cup almond flour 
1 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
• Dough in fridge for 1 hour
• 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 tsp. sugar

1/4 cup applesauce

1/4 cup cashew butter

1-2 TB. water, as needed

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

1 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 2 8 inch round pans
• Bake at 350 for 10 min
• Remove pie crusts 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 tops
• Bake at 375 for about an hour, until top is slightly browned

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

Super Healthy and Super Easy Vegetarian Chili

2 large onions, diced
4 celery stalks, chopped
2 cups chopped collard greens or kale
1/2 cup quinoa
1 15 oz can chickpeas, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 28 oz can diced tomatoes
2  4oz cans diced green chile peppers
1-2 T chili powder
2 tsp garlic powder
1 tsp cumin
hot mexican chili powder, to taste
salt and pepper, to taste
water, as needed

• In a large stock pot, saute onions, celery, tomatoes, and chiles in some vegetable broth
• Add spices and heat while stirring occasionally for 10 min
• Add quinoa, beans, and kale
• Simmer for at least an hour

Melted (dairy-free) Cheese Sauce

1/2 cup cashews
2 cups defrosted frozen cauliflower (optional)
1 cup hot water
1 cup almond milk
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
2 tsp lemon juice
2 tsp mustard
2 T nutritional yeast
Dash of nutmeg

• Blend all ingredients in high power blender for 2 minutes (if blender is not high powered, soak cashews first for a few hours)
• Pour into saucepan and heat over a medium-low flame until thickened, stirring frequently
• Serve over pasta, in grilled "cheese" sandwiches, quesadillas, etc.

Creamy Dairy-Free Ranch Dressing 2

1 cup cashews
3/4 cup water
1 T apple cider vinegar
1 T lemon juice
1 T agave
1/2 tsp garlic powder
1/2 tsp onion powder
1.5 tsp herbamare
1 T dried parsley
1 T dried chives
1 tsp dried dill weed

• Blend first 8 ingredients in blender (if not high power, soak cashews first) for 2 minutes
• Add last 3 ingredients and blend on low speed for an additional 30 seconds
• Chill and serve

Parve "Chicken" Vegetable Soup

2 onions, chopped
6 stalk celery, sliced
6 carrots, sliced
1 red pepper, diced
2 turnips, cubed
8 oz shiitake mushrooms, sliced

4 cups vegetable broth

6 T chicken soup mix

salt, pepper to taste
water, to cover

• Combine all ingredients except seasonings in a large pot
• Bring to a boil
• Add seasonings, reduce to a simmer
• Cook for at least an hour

Chewy Granola Bars

1/2 cup sunbutter (or peanut butter, or any nut-butter) plus 2T
1/4 cup (packed) brown sugar
1/4 cup agave, plus 2T
1 1/2 tsp vanilla
1/8 tsp salt
2 cups oats 
2 cups crisped rice cereal 
1/4 cup flaxmeal
1/3 cup mini chocolate chips (or chocolate chips or chunks)

• Over a medium-low flame, heat while stirring first 5 ingredients until smooth
• Mix in the oats, cereal, and flaxmeal
• Spread onto a 9x13 pan
• Sprinkle chocolate chips on top, and press down firmly
• Freeze for a few hours and then cut into bars

Chickpea Cutlets

2 cans chickpeas, drained and rinsed
1/2 cup walnuts
1 T ground flax seeds, mixed with 3 T warm water
2 T tehina
2 T lemon juice
2 cups cooked rice
1/2 cup flour
1 tsp garlic powder
1 tsp salt
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp rubbed sage
cornflake crumbs to coat (about 1 cup)

• Process chickpeas and walnuts in food processor 
• Mix well with remaining ingredients
• Refrigerate batter for a few hours or overnight
• Preheat oven to 375
• Roll batter into about 22 balls and flatten into cutlet-shaped patties
• Place crumbs on a plate and press cutlets into cornflake crumbs, coating both sides.
• Bake on large baking sheet for 25 minutes
• Flip and bake for 10 more minutes

Healthy Chocolate Fudge!

1/2 cup mini choc chips
1/2 cup cocoa powder
1/2 cup nutbutter
1/2 packed cup madjool dates (8-10)
1/4 cup applesauce
1/4 cup almond milk
1 T vanilla
1/4 tsp salt
2 T maple syrup
1/2 cup chopped walnuts + more for topping

• Place all ingredients except walnuts in blender
• Blend until as smooth as possible
• Mix in walnuts
• Pour into an 8x8 square pan and smooth out the top
• Sprinkle chopped walnuts on top (optional)
• Freeze or refrigerate overnight and cut into squares

Low Fat Cornbread (egg-free, oil-free, gluten-free)

2 cups finely ground cornmeal
2 tsp baking powder
1/8 tsp salt
1 1/2 cups non-dairy milk
1/4 cup applesauce
2 T agave
1 Flaxseed egg

• Preheat oven to 375
• Combine all ingredients
• Mix well
• Pour into 8x8 or 9x9 square pan
• Bake 35-40 minutes, until toothpick comes out clean