Gourmet Green Beans

2 1/2- 3 lbs green beans, trimmed
1 lb cremini mushrooms, sliced
6 cloves garlic, minced
3 T soy sauce
1 T agave
black pepper, to taste
1/3 cup chopped walnuts, or dry-toasted slivered almonds
juice and zest of 1 small lemon or 2 T lemon juice

• Boil green beans for 15 minutes, drain, and set aside
• Saute mushrooms in soy sauce, until little liquid is left
• Add garlic, agave, and black pepper and continue to heat
• When there is almost no liquid left, add nuts
• Continue to heat for about three minutes, stirring constantly
• Add green beans and lemon juice, mixing until evenly coated

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)

Healthy Coleslaw

1 14 oz bag classic coleslaw mix
1 red pepper, diced
1/2 cup thinly sliced green onion
1/2 cup cashew mayo
1/4 tsp black pepper
3/4 tsp salt
1 tsp onion powder
2 T apple cider vinegar
1 T agave

• Combine coleslaw, pepper, and green onion in a large bowl
• Mix the remaining ingredients in a separate bowl, until smooth
• Pour dressing over coleslaw mixture and toss to coat

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

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

Fat-free, Gluten-free, Vegetarian Shabbos Cholent

2 onions, chopped
6 cloves garlic, minced
1/2 cup dry, soaked pinto beans (or one 15 oz can)
1/2 cup dry, soaked kidney beans (or one 15 oz can)
1/2 cup dry, soaked navy beans (or one 15 oz can)
1 cup brown rice
6 medium potatoes, cut into chunks
2 tsp salt
2 tsp chili powder
2 tsp paprika
black pepper, to taste
4 T ketchup
2 T BBQ sauce
4 T homemade onion soup mix
water to cover (about 5-6 cups)

• Combine all ingredients and mix well
• Cook in crockpot on high for 6 hours, then turn to low
• Continue to cook on low overnight (or at least 6 more hours)

Simple & Sweet Shabbos Challah (Low-fat, Egg and Oil-Free)

1 cup non-dairy milk
4 T applesauce
3 flaxeggs
2 1/2 cups white whole wheat flour
1 1/2 cups reg flour
4 heaping T sugar
1 tsp salt
2 1/4 tsp yeast
1 tsp non-dairy milk
1 T honey

• Place first 8 ingredients in bread machine on dough-cycle
• Combine milk and honey, mix well, and set aside
• Braid, brush with milk and honey and let rise for 1/2 hr- 40 min
• Re-brush and preheat oven to 375
• Turn down to 350 and Bake for 30 minutes, 15-18 minutes for rolls

                                   

Miso Soup

6 carrots, sliced diagonally

6 celery, sliced diaganally

8-12 oz shitake mushrooms, sliced

1 medium sized rutabaga or turnip, cubed
6 cups vegetable broth

4 cups water

2  T soy sauce
8 oz tofu, cubed
6 scallions, chopped

1 cup miso paste

• Place first 7 ingredients in a large stock pot, and bring to a boil
• Simmer for 20-30 min, until vegetables are soft
• Take out one cup of the broth and in a separate bowl, mix with the miso paste and set aside
• Add tofu and scallions to the stock pot and simmer for 5 more minutes
• Add miso paste mixture, stir well, and remove from heat

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

BBQ Tofu

30 oz tofu (2 Packs)
1/4 cup soy sauce
1/4 cup vegetable broth
1 T maple syrup
2 T BBQ sauce
1 tsp liquid smoke
1 tsp onion powder
1 tsp garlic powder
1/4 tsp smoked paprika

• Cut tofu into strips about 1 inch thick
• Combine the remaining ingredients and mix well
• Pour over tofu
• Marinate overnight
• set aside the marinade mixture
• bake the tofu at 375 
• after 45 min, flip the the tofu and pour some of the marinade to cover
• continue to bake for about an hour, until well-browned 

"Meat" Loaf

3/4 cup dry lentils
2 cups cooked brown rice
1/2 cup ground walnuts (try 1/4 cup, and 1/4 cup oats)
1/4 cup ground flax seeds
1 1/2 tsp no-salt seasoning
1 carrot, finely chopped
1 large onion, chopped
1/2 cup tomato sauce
2 T soy sauce
2 T apple cider vinegar
1/4 cup unsweetened ketchup
2 T mustard
2 T unsweetened ketchup
1 tsp maple syrup
1 T balsamic vinegar

• Place the lentils, onion, and carrot in a pot, and cover with vegetable broth
• Bring to a boil and then simmer until lentils are completely cooked
• Mash lentils and mix with walnuts, flax seeds and spices
• Mix the rice with tomato sauce, soy sauce, 1/4 cup ketchup, vinegar and mustard
• Combine the lentil mixture with the rice mixture and spread into a 2 qrt casserole dish
• Refrigerate for a few hours
• Before baking, mix the 2 T ketchup with maple syrup and balsamic vinegar
• Pour over the "meat" loaf and bake at 325 for 1 hour
• Cover and let it cool off before cutting

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

Gluten Free Rolls (Hamotzi)

1 cup rice flour, or any gluten-free flour
2 1/2 cups oat flour
1 cup oats
1/4 cup ground flax seeds
1 1/2 tsp salt
1/4 cup maple syrup
4 T apple sauce
2 cups water (warm)
2 tsp yeast
2 tsp sugar

• combine warm water, 2 tsp sugar, and yeast and set aside
• Place remaining ingredients in mixer and mix until well-combined
• add yeast mixture and stir well
• let dough rise for an hour
• spoon into muffin pan
• Preheat oven to 200, then shut off.
• Place pan in oven and let it sit for 30 minutes
• Remove pan from oven and preheat oven to 350
• bake for 25 minutes

Deviled Potatoes

8-10 red potatoes, cut in half lengthwise
4 T cashew mayo
1 T mustard
1 T minced onion
1/2 tsp garlic powder
2-3 dashes hot sauce
dash turmeric
black salt, to taste (optional)
salt and pepper to taste
paprika

• Cut potatoes in half and place face down on a non-stick or lightly greased pan
• Bake at 350 for 45 minutes, until soft
• When potatoes have cooled off slightly, scoop out some of the inside of each potato, and place in a medium size bowl
• Mash the potatoes well and add the remaining ingredients except paprika
• Mix well, until smooth
• Fill each potato with some of the mixture 
• Sprinkle with paprika and serve warm

Strawberries and Cream

2 lbs frozen or fresh strawberries
2 T balsamic vinegar
2 T maple syrup
1 28 oz cans pear halves, juices drained
1/3 cup raw cashews
1 tsp corn starch or potato starch
1  T vanilla
1 T confectioners sugar (optional)

• Defrost strawberries, and place in a container with balsamic vinegar and maple syrup
• Mix well and store in the fridge
• Place pears, cashews, corn starch, and vanilla in blender, blend for about 3 min, and refrigerate
• Spoon cashew cream sauce into small bowls, and top with strawberries.

Cranberry-Apple Crisp

 4-6 Gala apples, peeled and thinly sliced
1 cup cranberry sauce
1 T brown sugar
1 T maple syrup
1/4 cup nut butter
1 1/4 cup oats
2 T potato or corn starch or flour
1 tsp cinnamon

• Slice apples, place in large bowl
• Pour cranberry sauce over apples and mix until coated
• Place cranberry apple mixture in 8x8 square dish, press down to fit into the pan
• mix remaining ingredients well
• Add non-dairy milk or water until topping is a good consistency 
• Spread mixture over apples evenly
• bake uncovered at 350 for 45 min