SICILIAN MEAT LOAF

Ingredients:

1 1/2 pounds lean ground beef,

1 cup thinly chopped mushrooms,

1/2 cup thinly chopped onion,

1/2 cup thinly chopped green bell pepper,

1/2 cup oat bran,

1/4 cup grated vegan Parmesan cheese or other meat kosher cheese,

3 egg whites,

1 1/2 teaspoons minced garlic,

1 1/2 teaspoons dried Italian seasoning,

1/2 teaspoon ground black pepper,

Topping Ingredients:

1 cup Marinara sauce,

1 tablespoon vegan Parmesan cheese,

Directions:

1. Combine all of the ingredients for the loaf in a large bowl, and mix well. Press mixture into a nonstick 9x5 inch meat loaf pan, while allowing the mixture to maintain a loaf shape. 
2. Bake for 350 degrees Fahrenheit for 35 minutes. Pour the Marinara sauce over the loaf, and sprinkle the kosher Parmesan cheese on top.  Bake the meat loaf for an additional 30 minutes or until the meat is no longer pink inside.
3. Let cool for ten minutes.  Slice, and serve.

* Yields 8 servings.

SPICED COOKIES

 

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Ingredients: I

5 eggs, beaten,

2 1/4 cups Splenda, or other sugar substitute,

1 cup zero sugar simple syrup, or more to make a moist cookie crumble mixture,

2 teaspoons cinnamon,

1/2 teaspoon cloves,

1/2 teaspoon nutmeg,

1 teaspoon ginger,

1 teaspoon vanilla extract,

1 teaspoon baking soda,

3 cups of whole wheat pastry flour,

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Combine all of the above ingredients into a mixing bowl as follows: eggs, sugar substitute, spices, vanilla extract, baking soda, and flour.
3. Drop teaspoon mounds of the mixture onto nonstick and/or lightly greased cookie sheets.
4. Bake for 10 to 12 minutes, or until the cookies are cooked in a kosher manner. 
5. Carefully transfer the cookies to wire racks to cool completely, before serving.

* Approximately yields 4 dozen

* Yields 4 dozen

SICILIAN STUFFED PEPPERS

Ingredients:

6 large green bell peppers,

2 1/4 cups Marinara sauce,

3/4 cup beef broth or vegetable broth,

Filling Ingredients:

3/4 pound Italian Turkey Sausage,

1 cup chopped mushrooms,

3 cups cooked brown rice,

1/4 to 1/2 cup grated vegan Parmesan cheese,

Directions:

1. In a large skillet with a light coating of cooking spray, over medium heat, cook the filling ingredients.  First, add the sausage, and cook until the meat is no longer pink. Second, add the mushrooms, and cook for a couple of minutes.  Add a little broth if the mixture becomes too dry.  Remove the skillet from the heat.  Add and stir in the rice, and subsequently the kosher Parmesan cheese. Set aside.
2. Cut the tops off the peppers, and remove the seeds and whiteish membranes. Add, while evenly dividing, the filling into each green pepper, and replace the pepper tops.
3. Place the peppers upright, with tops up, in a 2 1/2 quart casserole dish.  Mix the Marinara sauce and broth in a small bowl, and pour the mixture around the peppers.  Cover the dish with aluminum foil, and bake for an hour, or until the stuffed peppers are tender. 

* Yields 6 servings

COCONUT CAKE

 

Ingredients:

1 cup Vegetable Shortening,

2 cups Splenda,

1 teaspoon vanilla extract,

3 cups sifted cake flour for a light cake and/or whole wheat pastry flour for a dense cake,

3 teaspoons baking powder,

1 teaspoon salt,

1/2 cup milk, or almond milk or other appropriate milk substitute for a parve dessert,

1/2 cup coconut milk,

1 cup freshly grated coconut,

6 egg whites, stiffly beaten,

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Use 2 nonstick 9-inch cake pans with removable bottoms; and/or grease two 9-inch cake pans with removable bottoms, and dust with flour.
3. In a large bowl, cream together  the shortening and Splenda; and add vanilla extract immediately after.
4. Sift together dry ingredients in a separate bowl, as follows: flour, baking soda, and salt.
5. Combine the milk and coconut milk in a separate bowl. Alternatively add the milk mixture and flour mixture to the creamed shortening mixture. Beat the ingredients until well mixed, after each addition.  Stir in coconut, and gently add or fold in egg whites 
6. Evenly pour the cake batter into the prepared pans; and bake for approximately 30 minutes.  Let cool, and remove from pans once completely cooled.  Frost.

* Yields 12 servings.

GERMAN CHOCO-ALMOND COOKIES

Ingredients:

• 2 eggs,
• 1 cup Sucanat or brown sugar substitute,
• 1 cup sifted flour,
• 1 teaspoon baking soda,
• 1/2 teaspoon salt,
• 1/4 teaspoon cinnamon,
• 2 tablespoons grated orange rind,
• 1 1/2 cup blanched almonds,
• 6 oz carob chips if not caffeinated, or 6 oz semisweet chocolate chips if caffeinated; chopped.

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. In a bowl, mix the eggs with the sugar substitute or sugar, and beat until thick.
3. Sift flour, baking powder, salt or sea salt, and cinnamon together; in a separate mixing bowl.  Add, while blending well, ingredients as follows: orange rind, almonds, and carob or chocolate chips.
4. Drop cookie dough by teaspoons onto a nonstick cookie sheet or greased cookie sheet.  Bake for ten to twelve minutes.

*Yields 4 dozen.

PARMESAN & HERB PITA CHIPS

Ingredients:

• 6 Pita Pockets,
• Olive oil cooking spray or other cooking spray (optional),
• 1/4 cup to 1/2 cup grated vegan parmesan cheese (parve/pareve dish ingredient) or other kosher parmesan cheese,
• 1 1/2 teaspoons dried Sicilian or Italian seasoning,

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Cut pita rounds along each edge with a sharp knife, and separate into two separate round pieces.
3. Individually arrange the pita rounds on a flat surface with the inside of each pita facing up. Lightly spray each round with cooking spray (optional). Sprinkle each pita rounds with 1.5 teaspoons of vegan parmesan cheese and 1/8 teaspoon of Italian seasoning.
4. Cut each pita rounds into 6 wedges. Place each round on a baking sheet, and bake for 4 to 6 minutes, or until golden brown.  Serve with dips, spreads, antipasto, or with soups and salads.

* Yields 12 servings