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

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

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

Amazing, Cholestrol-free, Low-Fat Potato Kugel

6-8 medium-sized yukon gold potatoes, peeled and grated with shredding blade
4 potatoes, peeled and pulsed very fine with the chopping (s) blade
2 onions, grated
4-6 flax seed eggs- (golden flax seeds work better than the dark ones in this recipe)
1 tsp salt
1/2 tsp black pepper
1 tsp baking powder

• Preheat oven to 375 
• Using a strainer, allow potatoes to drain as much liquid as possible
• Combine all ingredients and mix well
• Pour into a 9x13 (coated with cooking spray) pan, or divide into two 8x8 pans
• Smooth out the top and coat lightly with cooking spray
• Bake for 1 hour and 15 minutes
• Broil for another 5 minutes to crisp the top (optional)

Spinach Potato Bites

10 medium-sized yukon gold potatoes, peeled and cut into chunks
1 cup non-dairy milk
Seasoned-salt, to taste
Pepper, to taste
1/2 cup potato starch
1/2 cup flour
2 onions, diced
1 lb frozen spinach, defrosted

• Boil potatoes in a large pot for about 15 min, until soft
• Add milk, salt and pepper
• Mash well
• Add the potato starch and flour and mix well
• Saute onion and garlic in vegetable broth or water
• Add spinach and continue to heat until little or no liquid is left
• Combine spinach mixture and mashed potato mixture
• Refrigerate for an hour or two or overnight
• Form into balls- about 2 T in size, and place on a slightly greased cookie sheet (about 15 per sheet)
• Bake at 375 for 25-30 min until slightly brown
• Let them cool off completely before removing from the pans

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 10-15 minutes
• Allow to cool for a few minutes before removing from pan

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 1 hour
• Uncover and bake for another 25 minutes or until there is little or no liquid left

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

Homemade Onion Soup Mix

1 1/2 cups minced dried onion

2 tablespoons dried parsley
2 tablespoons onion powder
1 tablespoon turmeric
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons sugar
2 teaspoons celery salt
1 teaspoon ground pepper

• Combine all ingredients and mix well
• Store in an airtight container
• Shake before using

Fat Free Cajun Sweet Potato Fries

3-4 large sweet potatoes, cut into fries - with skin on (not too thin)
1 tsp salt (optional)
3 tsp garlic powder
3 tsp paprika
3 tsp oregano
1/4 tsp black pepper
1/4 tsp cayenne pepper, or to taste

• Place sweet potato fries on a cookie sheet lined with parchment paper, or on a large pan sprayed lightly with cooking spray
• Mix spices together and sprinkle generously over fries, using about half the mixture
• Bake at 425 for 20 minutes
• Flip the fries, sprinkle more spice, and bake for an additional 15 minutes
• If there is leftover spice mixture, it could be mixed with mayo or ketchup for a delicious dipping sauce

Dairy-free Ranch Dressing

1 cup raw cashews
1/2 cup non-dairy milk
3 T white wine vinegar
1/2 tsp garlic powder
1 T dried parsley
1 T dried chives
salt, to taste

• Blend cashews, milk, vinegar, and garlic powder until very smooth adding more milk or water if needed
• Add parsley, chives, and salt and blend on low, for 30 seconds

Super Quick and Easy Vegetable Soup

1 onion, diced
3 cloves garlic, minced
1 large zucchini, cubed
2 cups of any frozen veggie mix (peas, corn, green beans, carrots, edamame...)
2 cups vegetable broth
1 T tomato sauce
1 tsp lemon juice
Salt and pepper, to taste
Adobo seasoning (Frontier contains no msg), to taste

• Saute onions and garlic in vegetable broth with a sprinkle of salt
• Add remaining ingredients and bring to a boil
• Simmer with the lid on tightly for 30 minutes
• Serve over pasta, rice or quinoa
• NOTE: serves only 2-4, but can easily be doubled, or tripled

Roasted Red Pepper Dip

1 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
2 T hot water
1/2 cup walnuts
1 cup roasted red peppers
1 T unsweetened ketchup
2 T lemon juice

• Combine spices and hot water, stirring until smooth
• Blend remaining ingredients in a blender or food processor
• For a chunkier version, use the food processor
• While the blender is running, slowly pour in the spice mix
• Refrigerate and serve with bread, crackers, chips or veggies

Low-Fat Cream of Broccoli Soup

1 24 oz bag frozen broccoli, defrosted
2 onions, chopped
3 cloves garlic, minced
2 medium potatoes, cubed

3 celery stalks, chopped (optional)

1 Zucchini, chopped (optional)
1 T parsley
2 tsp dill
Salt and pepper, to taste
4 cups vegetable broth
1 cup water
4 T cashews
2 T flour
1 cup non-dairy milk

• In a large stock pot, saute onions and garlic in some vegetable broth or water
• Add parsley, dill, salt, pepper and potatoes
• Continue to saute for 5 more minutes
• Using 1/2 the bag at a time, chop the broccoli in a blender or food processor
• Add the broccoli to the stock pot, along with the vegetable broth and water
• Bring to a boil, and simmer for 20 minutes until potatoes are very soft
• Blend cashews, milk, and flour for 1-2 minutes, until very smooth
• Pour slowly into soup and stir well
• Continue to heat for another few minutes, stirring constantly. 

Easy Low-Fat Potato Knishes

10-12 medium-sized yukon gold potatoes, peeled and cut into chunks
1 cup non-dairy milk
Seasoned-salt, to taste
Pepper, to taste
1/2 cup potato starch
1/2 cup flour

• Boil potatoes in a large pot for about 15 min, until soft
• Add milk, salt and pepper
• Mash well
• Add the potato starch and flour and mix well
• Refrigerate mixture for an hour or two or overnight
• Form into balls- about 2 T in size, and place on a cookie sheet (about 15 knishes per sheet)
• Gently flatten the top of each ball
• Bake at 375 for 30 min until slightly brown
• Let them cool off completely before removing from the pans

Creamy Zucchini Soup

10 medium zucchini
4 celery
1 large onion
1 T "chicken broth powder"
1 tsp oregano
1 tsp basil
salt and pepper
4 cups veg broth
1 cup collards
1/3 cup cashews

• Cook zucchini, celery, onions, vegetable broth and spices in a large pot until soft
• Blend in batches, leaving it slightly chunky
• Add collards into the last batch before blending
• Pour about a 1/2 cup of the soup back into the blender and blend with cashews until smooth
• Add to soup and stir 

Pineapple-Sweet Potato Souffle

 4 medium sweet potatoes, peeled and cut into chunks
1 T ground flax seeds
4 T almond  milk
1 T maple syrup
1 tsp vanilla
3/4 tsp cinnamon
1/2 cup crushed pineapple
1/4 cup potato starch, corn starch, or flour
3/4 cup chopped pecans
1 T brown sugar
1-2 T maple syrup
a few dashes of cinnamon

• Bake sweet potatoes, covered, at 375, for about an hour
• Mash sweet potatoes and combine with the first 7 ingredients
• Spoon into a 8x8 pyrex dish, or deep dish pie pan
• Combine the remaining ingredients and sprinkle over sweet potato mixture
• Bake at 350 for 45 minutes

Orange Cinnamon Sweet Potatoes and Apples

4 apples, cut into chunks
4 sweet potatoes, cut into chunks
1/4 cup OJ
1 T potato starch
2  tsp cinnamon
2 tsp brown sugar

• Preheat oven to 350
• Mix cinnamon, sugar and potato starch together
• Pour mixtures over apples and sweet potatoes
• Mix well, until completely coated
• In a 9x13 pan, bake covered for 2 hours

Quinoa Tabbouleh

3-4 cups cooked quinoa *
juice of 2 lemons
zest of one lemon
1-2 large english cucumbers, peeled and diced
5 roma tomatoes, diced
8 scallions, finely chopped
1 1/2 cups cooked chickpeas
1 T dried parsley or 1/2 cup chopped fresh
salt and pepper to taste

• Combine all ingredients and mix well
• refrigerate,  serve chilled

* (2 1/4 rice cooker cups)
* for Pesach, leave out chickpeas