GRILLED CHICKEN PANINIS

Ingredients:

• 1 loaf Kosher and pareve focaccia,
• 1 cup cooked, shredded, and skinned chicken breast,
• 1 cup roasted red pepper strips,
• 40 basil leaves,
• 8 slices vegan mozzarella cheese, or any vegan cheese,

Directions:

1. Preheat panini press or large nonstick skillet, over medium heat.
2. Cut focaccia horizontally in half,  on a work surface. Top the bottom half of the focaccia with the peppers, chicken, cheese, and basil leaves, while layering evenly. Brush sandwich lightly with oil, evenly.
3. Cook the sandwich on a panini press, or panini grill, until the focaccia is golden brown, this will take 2 to 3 minutes.  Alternatively, cook the sandwich on a large nonstick skillet over medium high heat. Weigh down with a spatula or small plate for a pani panini effect. Cook each side for 4 minutes, only once and until cheese melts, and until focaccia is toasted.
4. Cut into wedges and serve.

GLUTEN-FREE MEAT PEROGIES

Ingredients:

A. Dough:

1 cup sorghum flour,

1 cup chickpea flour, or chana flour,

1/2 cup tapioca starch,

1/2 cup corn starch,

1 large fresh lemon juiced,

1/4 teaspoon salt or sea salt,

1 cup nutritional yeast,

B. Filling:

4 medium potatoes, peeled and cubed,

1/4 cup textured vegetable protein, or ground beef if meat dish,

1/4 cup water,

1/2 teaspoon sea salt or salt,

2 onions, minced,

1/2 cup vegetable shortening or vegetable based margarine,

Directions:

1. First make the dough! Sift all dry dough ingredients together in a large bowl. Add non-dry dough ingredients, and mix well.  Knead on a floured surface for 2 to 3 minutes. Place in a clean large bowl. Cover with a damp towel and let rest while preparing filling.

2. Then, make the filling! Boil the potatoes until tender, and mash throughout.  Meanwhile, heat the margarine in a skillet over medium heat.  Add diced onion and texturized vegetable protein or ground beef if making a meat dish.  Saute until the onion until soft.  Add mixture to the mashed potatoes.  Add water and salt.  Stir well in a food processor.  Let cool so that you can handle the filling with your hands.

3. Next, assemble the perogies.  Lightly rice flour or gluten free flour a flat clean surface. Cut rested dough into four portions.  Take one portion at a rime, and lightly dust with rice flour.  Flour a rolling pin and roll out dough to approximately 1/8". Lightly moisten top of dough with a light spray of water. Use a drinking glass or cookie cutter, to cut out circles from the dough for a perogie shell. Place 1 teaspoon of the filling in the center of the circle (shell). Fold over and pinch the edges together to seal. Use a little water to help seal the shell if needed.  Place rest if perogies on a parchment lined baking sheet.  Bring a large pot of water to boil with a pinch of salt or sea salt. Reduce heat to medium. Gently place a few perogies at a time in the boiling water.  Let them cook for 6 to 8 minutes.  Add salt or sea salt and pepper to taste (optional).  The perogies are finished once they completely float.

4. Serve, or fry in a skillet until golden brown before serving.

PINEAPPLE TOFU

Ingredients:

18 oz. pineapple, chunks and/or tidbits,

1/4 cup fresh lemon juice, or light pineapple juice, or lime juice,

1 tablespoon sugar free simple syrup,

5 tablespoons Braggs Liquid Aminos,

1 tablespoon vegetable broth,

2 teaspoons ground mustard powder,

10.5 ounces extra firm tofu, drained & rinsed,

1 teaspoon cornstarch,

2 tablespoons canola oil,

1 teaspoon olive oil,

1 large clove garlic, minced,

2 tablespoons ginger minced,

1 large red bell pepper, cut into 1/2 by 1 inch strips,

Directions:

1. Whisk lemon juice, sugar free simple syrup, Braggs, broth, cornstarch, and mustard powder in a small bowl until smooth. Place firm tofu in a medium bowl; and toss with sauce. Let marinate for two hours.

2. Heat canola oil in a large skillet or wok over medium-high heat. Transfer the tofu to the skillet while leaving extra sauce. The remaining marinade will be for later use.  Cook the tofu, stirring every 1 to 2 minutes, until golden brown, for approximately 8-10 minutes.

3. Add 1 teaspoon olive oil to the skillet; along with garlic, ginger, and bell pepper to cook for 3 to 5 minutes.minutes.  Pour in the remaining marinade sauce and cook while stirring occasionally for about 30 seconds. Add pineapple chunks and cook for approximately 5 minutes.

BERRY FRUIT PARFAIT WITH HONEYED YOGURT

Ingredients:

• 1 1/4 cup blueberries,
• 1 1/4 cup strawberries,
• 1 1/4 cup raspberries,
• 1 tablespoon fresh lemon juice,
• 2 cups plain yogurt,
• 4 teaspoons sugar free simple syrup if diabetic friendly, or honey,
• 4 tablespoons granola,
• 4 Parfait glasses,

Directions:

1. Mix together the strawberries, raspberries, and blueberries; with lemon juice in a medium bowl.

2. Meanwhile, stir together the honey and yogurt in a separate medium bowl.

3. Spoon a quarter cup of yogurt into each of the four parfait glasses. Top each parfait spooned of yogurt with a half cup of the berry  mixture. Repeat the two aforementioned layers only once.

4. Garnish each glassed parfait mixture evenly with granola.

PB&J GRILLED CHEESE SANDWICH

Ingredients:

Any kosher savory bread, 4 slices,

Any natural peanut butter, 2 tablespoons,

Any cheese , 4 slices,

Any sugar free jam or sugar free preserves, 1/4 cup,

1-2 tablespoons of olive oil or vegetable based margarine or butter or ghee for frying, or use cooking spray,

Directions:

1. Lightly toast 4 slices of bread, without browning.

2. Place the toasted slices of bread on a work surface. Equally divide and spread the peanut butter on two slices of bread.  Equally divide and spread the jam on two slices of bread.  Top each slice of bread sculpture with a slice of cheese. Combine the jelly top with the peanut butter top, to form a complete sandwich.

3. Place 2 tablespoons of olive oil, or use cooking spray lightly, in a grill pan or skillet over medium heat. Place separately and fry the sandwiches in the pan, while pressing down lightly with a spatula or weigh down with a small plate, for two to four minutes on each side or until golden brown.

4. Drain on paper towels.

5. Enjoy.