Here is a recipe for the traditional Purim goodies made with a cookie dough and an unusual mixed fruit filling. It's originally from my grandmother, who we called Buboo, a variation on the more usual Bubbie. My Aunt Lee Tobias taught me how to make them.
This was inspired by a recent trip to New Orleans. I wanted something vegetarian, but with Cajun taste & this is what I came up with. It's easy enough for a weeknight dinner, but tastes like you've been cooking a while. You can serve it over rice, pasta or, if you want to be really southern, grits.
Everyone in our family loves this casserole. It appeals equally to those who are finicky and others with more sophisticated tastes. We like a nonsweet filling, but you can replace the salt with a couple tablespoons of sugar if you prefer.
This recipe can be doubled. Then bake it in a larger casserole for about an hour. Depending on the size of your blender, you may need to make the batter for the double recipe in two batches. Serve hot with sour creme.
This is a traditional Italian tiramisu with the coffee replaced by hot chocolate. The first time I saw tiramisu was at a bakery in Italy. It looked tempting and I assumed it was chocolate. I was so disappointed when I tasted it & realized it was coffee flavored. I have now created a version that tastes as good as it looks. Note - the preparation takes a while, but is not difficult.
Lower fat, nondairy brownies that still taste good. I've been experimenting with Z trim. Some recipes work better than others, but this came out great. The kids ate it and didn't even notice.
UPDATE - Z trim is no longer available to the public - only to food manufacturers. I have changed the recipe to use chia seed gel instead, but I can't change the name without messing up the entry.
This is a modification of the classic Italian wine pudding, but updated and simplified by using the microwave instead of a double boiler. It can be served warm or refrigerated. Tastes great alone, but even better over strawberries or other fresh fruit.
This is a vegetarian version of chicken pot pie. Easy to make comfort food. I looked at lots of recipes and then experimented to get it right. You can substitute seitan instead of Quorn and it will be more like beef pot pie. You could probably use soy milk to make it vegan, but I haven't tried that.
This is a variation of Swiss Steak using hamburger. I made a Swiss steak recipe with both chuck steak and hamburger since that's what was in the freezer. The hamburger part actually turned out better. Give it a try.
This is a quick, delicious frosting recipe that is vegan, pareve and has no trans fats. I have been experimenting for a while trying to come up with a tasty nondairy recipe for frosting & this is the result. It goes great on relatively plain cake. I first used it on Recipe #1322.
These quick and easy cookies are chewy and yummy. Though kosher for Passover, they contain no matzo meal, so they're also suitable for someone who's allergic to wheat. It's my modification of a recipe from The Gourmet Jewish Cook by Judy Zeidler.
This is a combination/variation on several posted recipes for Coq Au Vin to make it simpler, kosher (no bacon or butter) and with less carbohydrates. It got 4 thumbs up when I made it for my family. This makes lots of sauce, so be sure to serve it with rice, noodles or boiled potatoes.
This is my mom's recipe for a traditional Eastern European nonsweet kugel - or "kigel" which is how my her side of the family pronounced it. (I didn't know kugels could be sweet until I was a teen.) It's easy comfort food.