MOZZARELLA CHEESE

Ingredients:

• Milk ( ex. 1 gallon),
• Vinegar, or Lemon Juice (ex. 2 tablespoons),
• Salt and/or Nutritional Yeast (ex. 1 tablespoon, Optional)

Directions:

1. Heat the Milk to a near boiling point or boiling point whilst stirring. I, personally, add salt into the milk at this point. Turn off the heat.
2. Stir in the vinegar to create curds and whey. 
3. Let stand for ten to fifteen minutes.
4. Drain curds from whey with a fine strainer, and feel free to use a cheese cloth to further remove excess liquid. Stretch and/or spin mozzarella if desired.
5. Heat the mozzarella in a pan, and add and/or add extra salt and/or Nutritional Yeast to taste (optional).  Knead and fold the cheese dough; into a sphere(s). Turn off heat if needed. Cool in the freezer before serving or storage.  Feel free to utilize freezer paper and/or a storage container.

* I personally use fat free milk to make  fat free mozzarella and fat free paneer.

* Alternative Processing: Instead boil spoiled milk to create a different type of white cheese or blue cheese. Be aware: This method is not necessarily condoned by me.

 

MATZO OR MATZAH

Ingredients:

• 2 cups Spelt Flour, or Blend 2 Types of All-Purpose Flour, 
• 1 teaspoon Salt,
• 2/3 cup Water,
• Flour for dusting and rolling,
• 2 Teaspoons Olive Oil (optional), and/or Vegetable Oil (optional),
• Flaky Sea Salt for Garnish (Optional),
• Olive Oil Cooking Spray,

Directions:

1. Lightly dust a  clean surface with flour for rolling/kneading.
2. In a large bowl, sift together the dry ingredients.
3. Add the water and olive oil (optional), and stir into a soft dough; and cast more water on the dough mixture if it is too dry. 
4. Transfer dough onto the prepared and floured surface; and knead into a firm and smooth ball.
5. Cut or separate dough into 8 equal pieces, and cut each piece into haves to get 16 pieces of dough.  Roll each piece of dough into a ball.  
6. Use a rolling pin to compress each ball into a thin and flatten circler piece of approximately 6 to 8 inches in diameter.  Be sure to lightly dust the dough as needed to make each circular piece 
7. Pierce each side, of each matzo/matzah approximately 20 to 25 times with a fork, and cover with flaky sea salt.
8. Place rounds onto a baking shet and cook for 3 to 5 minutes, or until golden brown. Flip each piece, and cook for an additional 3 to 5 minutes.
9. Transfer to a wire rack to cool.
10. Lightly spray with olive oil cooking spray (optional)
11. Serve.

Makes 16 Servings

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

SMOTHERED TOMATOES

Ingredients:

4 large tomatoes, halved,

2-3 tablespoons vegetable oil, or cooking spray,

Pinch of salt,

Pinch of pepper,

1/2 teaspoon chopped oregano,

1/2 teaspoon chopped parsley,

1/2 teaspoon speramint leaves,

Directions:

1. Places halved tomatoes in a large greased skillet, with flat and cut side up.
2. Dash with vegetable oil, parsley, oregano, mint, and cook for approximately 8 to 10 minutes 
3. Cover the skillet with a lid, and cook for an additional 5 minutes.
4. Serve.

KASHA VARNISHKAS

Ingredients:

• 1 cup dried farfalle pasta,
• 1 cup roasted buckwheat,
• 3 1/3 boiling water if pareve, 3 1/3 cups boiling chicken broth if meat,
• 2 teaspoon salt,
• Extra salt for boiling water (optional),
• 2 tablespoons vegetable shortening or vegetable based margarine, or 2 tablespoons chicken fat if meat,
• Brown gravy,

Directions:

1. Cook the pasta in a large saucepan of lightly salted boiling water, until tender and still firm. Drain and set the pasta aside.
2. Separately toast, over low heat, the buckwheat in a heavy saucepan for 3 to 4 minutes, while stirring occasionally. When the grain is nicely browned, gradually add 3 1/3 cups of boiling chicken broth, while continuously stirring. Cover the buckwheat and cook over low heat for 10 to 15 minutes.
3. Remove the tender buckwheat from the heated surface, and mix it with salt, margarine or a pareve oil substitute or a meat oil substitute. Drain if needed.
4. Drain the pasta again, and add it to the buckwheat. Serve hot, and with brown gravy if desired as an appetizer.

Basic Brown Gravy Ingredients:

• 2 tablespoons margarine or oil or cooking spray,  2 tablespoons chicken fat if meat,
• 3 tablespoons arrowroot,
• 1 1/4 cups water,
• 2 tablespoons tamari, or Bragg's,
• Pepper to taste (optional),
• Salt to taste (optional),
• Fresh chopped herbs to taste (optional),

Directions:

1. Melt the margarine in a saucepan over medium heat  Stir in the arrowroot and whisk in the water, while stirring into a lump free sauce. 
2. Bring the mixture to a simmer, and cook until the gravy sauce is thick. 
3. Add the tamari and pepper.  Add salt, pepper, and fresh chopped herbs, if desired.

ONION RINGS

Ingredients:

• 2 medium onions,
• 1 cup flour, extra flour if needed,
• 1 cup olive oil or other vegetable oil, if frying,
• Salt to taste,

Directions:

1. Peel skin of onions and slice, separate into rings, and place in boiling water for 5 minutes.
2.  Safely remove onions and let cool in ice water for approximately 3 minutes.
3. Completely drain water from onions, roll the rings in flour, and fry in hot olive oil or an air fryer until golden brown .
4. Sprinkle the crisp rings with salt, and serve.

Read more »

BABA GANOUSH

Ingredients:

• 4 small eggplants, Fairy Tale or Italian, approximately 1/2 pound each, halved lengthwise,
• 4 tablespoons tahini,
• 4 tablespoons olive oil (optional), if too dry,
• Vegan kosher parmesan, or a vegetarian casein parmesan if dairy,
• Paprika,
• Juice of 1 large lemon,
• Salt and pepper to taste, and/or GOYA Adobo all purpose seasoning,
• 1/4 cup olive oil or other vegetable oil for frying,
• 6 kosher pita, quartered into appropriately sized wedges, and toasted,

Directions:

1. Preheat oven to 400 degrees F. Prick the eggplant to prevent skin bursting. Heat oil for frying in a large skillet over medium high heat, and place eggplant in the skillet, cut side  down, for approximately 5 minutes or until golden brown.

2. Flip the eggplant, add salt and pepper or Adobo all purpose seasoning, and  place in a baking dish for 15 to 20 minutes, until tender.

3. Leave eggplant to cool or place on a cooling rack, and then peel it to remove the skin.  Mash the eggplant, and drain excess liquid in a strainer.  Then, transfer the strained eggplant "puree", to large bowl. 

4. Thoroughly beat together in the large bowl, or puree in a food processor, the: eggplant, tahini, lemon juice, and extra olive oil (optional). Season with salt and pepper to taste.

5. Sprinkle with Freshly grated parmesan (if dairy) and paprika.

6. Serve immediately, and with pita wedges if serving as a dip.

SEASONED RICE

Ingredients: 

• 1 1/2 cup white jasmine rice, or short grain white rice, or basmati white rice, or other white rice,
• 2 1/2 cups hot water or vegetable stock,
• 3 tablespoons ghee if dairy or refined coconut oil if pareve,
• 1 teaspoon cumin seeds,
• 1/2 teaspoon coriander,
• 1/2 teaspoon turmeric,
• 1 teaspoon GOYA Adobo or other all purpose seasoning, may season to taste, 

Directions:

1. Rinse the rice and soak in cold water for 15 to 20 minutes, and drain.
2. Heat the ghee or oil in a heavy 2 quart saucepan over low heat, until melted.
3. Increase the heat to medium. Quickly add the Adobo,  cumin, turmeric, coriander, and rice; and stir fry for 1 to 2 minutes.
4. Increase the heat to high, and add the hot water. Bring water to a boil, then reduce the heat to a simmer, cover, and cook at a simmering temperature for 10 to 15 minutes; until all of the water is absorbed and the rice is tender. 
5. Remove from heat and serve at once.

* Yields 4 to 6 servings*

FALAFEL, KOSHER & FLUFFY,

Kosher for Passover Version:

Ingredients:

• 1 pound dry Chickpeas, soaked for 12 hours and/or overnight,
• 1 1/2 tablespoons Chickpea flour,
• 1 small Spanish onion, chopped,
• 3 springs of cilantro, chopped,
• 1/4 cup parsley, chopped,
• 2 teaspoons cumin,
• 1 teaspoon cardamom, 
• 3 cloves garlic,
• 1 teaspoon vinegar,
• Salt and pepper to taste,
• Vegetable oil for frying,

Directions:

1. In a large bowl, combine ingredients, in a food processor.

2. Let stand for 10 minutes in a refrigerator.

3. Shape into 1 inch balls.

4. Pour oil into a skillet, and heat to 350 degrees. Add falafel balls, and fry for 2 minutes or until golden brown.

5. Remove from heated skillet, and drain on paper towels.

Makes approximately 30 balls

Fluffy Version:

Ingredients:

• 1 pound dry Chickpeas, soaked for 12 hours and/or overnight,
• 1 1/2 tablespoons Chickpea flour,
• 1 small Spanish onion, chopped,
• 3 springs of cilantro, chopped,
• 1/4 cup parsley, chopped,
• 2 teaspoons cumin,
• 1 teaspoon cardamom, 
• 3 cloves garlic,
• 1 teaspoon baking soda,
• 1 teaspoon vinegar,
• Salt and pepper to taste,
• Vegetable oil for frying,

Directions:

1. In a large bowl, combine ingredients, while lastly pouring vinegar over baking soda, in a food processor.

2. Let stand for 10 minutes in a refrigerator.

3. Shape into 1 inch balls.

4. Pour oil into a skillet, and heat to 350 degrees. Add falafel balls, and fry for 2 minutes or until golden brown.

5. Remove from heated skillet, and drain on paper towels.

*Makes approximately 30 balls*

COUSCOUS SHABBAT

Ingredients:

1 cup cous cous, 

1 1/2 cups vegetable broth, 

salt and pepper to taste,

1 cup chopped fresh grape tomatoes,

1 to 2 tablespoons fresh lemon juice,

2  tablespoon olive oil or other vegetable oil,

Directions:

1. Combine 1 cup couscous with 2 tablespoons olive oil, and salt and pepper to taste.

2. Pour 1.5 cups boiling vegetable broth over couscous..

3. Stir the mixture well, cover, and let stand for 5 minutes.

4. Add and stir in 1 cup chopped fresh grape tomatoes, 1 tablespoon fresh lemon juice or 2 tablespoons to a tartar taste; mix well.

*Pareve, serves 4

ROASTED BRUSSELS SPROUTS WITH AGAVE NECTAR

Ingredients:

3 tablespoons olive oil,

1 pound brussels sprouts, trimmed and halved,

1 clove garlic, minced,

2 tablespoons agave nectar, and/or sugar free simple syrup,

1/2 cup olive oil, for dressing,

4 tablespoons fresh lemon juice, for dressing,

1 teaspoon sea salt, for dressing,

Directions:

In a large skillet, heat 3 tablespoons of the olive oil over medium heat, and add: brussel sprouts with cut side down, salt, and pepper.  Cook sprouts, stirring often for approximately 5 minutes, until golden. Cover and cook Brussels sprouts for ten minutes, shaking the skillet a few times, until the sprouts are tender. 

2. Lower heat to medium-low, stir in garlic before evenly drizzling agave nectar, and cook for 2 more minutes.

3.  Use the three last 3 ingredients, displayed above, to create the dressing.  Place olive oil, fresh lemon juice, and sea salt in a bowl, and whisk together until well blended. Set aside.

4.  Remove Brussels sprouts from the burner, and drizzle with dressing, as much as desired.

ROASTED ROOT VEGETABLES AND APPLES

Ingredients:

• 1 bunch carrots, halved lengthwise,
• 2 large sweet potatoes, peeled and cut into 1 inch wedges,
• 6 medium parsnips, halved lengthwise,
• 3 tablespoons extra virgin olive oil,
• 4 shallots, thinly sliced,
• 1/4 cup fresh thyme,
• kosher fine sea salt to taste,
• fresh parsley, chopped, for garnish,

Directions:

1. Preheat oven to 400 degrees F.
2. Combine the root vegetables in a baking pan.  Drizzle the olive oil generously over the vegetables.  Sprinkle with kosher salt, pepper and only 1/2 cup of the thyme.
3. In a small bowl, toss apples with shallots, remaining 1/2 cup thyme, a drizzle of olive oil, salt, and pepper. Place mixture on a separate rimmed baking sheet.
4. Roast vegetables for approximately 45 minutes, and apples for approximately 25 minutes, until soft.
5. Combine all on a serving plate, garnish with parsley, and season with kosher sea salt and pepper.

* Makes 6 servings*