Meatballs in Tamarind Sauce

Meatballs in Tamarind Sauce

These Syrian Meatballs in Tamarind Sauce are a fruity, tangy crowd pleaser. We have our son, daughter-in-law Frances and granddaughter visiting us this week. Originally scheduled to come for New Year’s and our son’s birthday, when my husband contracted Covid and the trip was postponed. Airlines were cancelling flights right and left as well. It had been so long since we had had them for a visit to Chicago that I had begun to feel that this day would never come. Thankfully, my husband recovered and because we both had been vaccinated and boostered, I managed to remain negative!

I had been dreaming of their visit forever and all of the things that we would do and meals that I would cook. Well, unfortunately the weather has been quite cold and they are used to California temperatures. So between that and Covid restrictions, a trip to the grocery store and one walk along the river is as exciting as it got. However, Nana and Grandpa made sure that we had lots of stories to read and toys to play with and Juliana helped Nana cook. Our granddaughter is only two so she has not yet been vaccinated and we wanted to be careful.

Well, I may not be able to control very much these days, but I could at least feed everyone well. As soon as I came across this recipe for Meatballs in Tamarind Sauce, I knew that I had a winner. I did make a few changes to quantities and method, but there is no one way to make these and every family has their own version.

These delicious meatballs are often served for Jewish Holidays, including Passover. Mine were made using breadcrumbs, but equal amounts of matzah meal could easily be swapped out to make them Kosher for Passover. Of course, you don’t have to Jewish to enjoy these yummy and satisfying meatballs and they likely are also made in non-Jewish Syrian communities. Traditionally served with rice, I used whole wheat couscous when I served them.

The meatballs call for a fairly large quantity of pine nuts, which are not inexpensive. A reasonable substitute would be blanched slivered almonds. However, if pine nuts are within your budget, I would encourage you to use them. Their unique flavor, especially when lightly toasted, just makes this dish truly celebratory.

The seasonings are warming baharat , Aleppo pepper and allspice with loads of chopped fresh herbs. And tamarind, which can be found in Indian and Middle Eastern stores is readily available online or in many spice stores these days.

The recipe I made called for ground beef, but ground lamb could be used instead. Meat has become quite expensive and normally my husband and I only eat it once a week, if that. However, the recipe does make 40 meatballs and will feed a crowd, especially with the usual array of salads and dips that are a part of every Middle Eastern/North African meal. Everyone, including my 2-year old granddaughter loved this dish!

Meatballs in Tamarind Sauce

Recipe

Yield: 40 golf-size meatballs

Ingredients

For the Meatballs

About 1 Tablespoon EVOO, Grapeseed or other oil

3 pounds of ground beef

5 large eggs

1.5 cups of pan-toasted pine nuts

3/4 cup fine dried bread crumbs (or matza meal)

About 2 cups of bread crumbs or matza meal for lightly coating the meatballs (I used a mix of Panko and regular fine dry bread crumbs.)

1.5 teaspoon kosher salt

1 heaping Tablespoon of baharat or allspice

1.5 teaspoons Aleppo pepper

2 large handfuls of fresh herbs, finely chopped. (Parsley, cilantro, dill and mint are wonderful)

For the sauce

2 teaspoons EVOO

1/2 teaspoon Aleppo pepper

1/2 teaspoon ground allspice

4 cups water

10 Tablespoons (1/2 cup plus 2 Tablespoons) good quality tamarind paste in concentrated form

6 ounces tomato paste

Juice of 1 lemon

1 teaspoon kosher salt or to taste

Directions

Preheat the oven to 425 degrees F. Oil two sheet pans with about 1/2 Tablespoon on each pan.

Combine all of the meatball ingredients in a large bowl except for the oil. I like to use glass or stainless steel when working with raw meat. Wearing disposable gloves or with your hands moistened with cold water, roll the meatballs into golf-sized balls. You should get about 40 meatballs.

Place the 2 cups of bread crumbs in a shallow dish. Roll each meatball in the crumbs for a light coating. Add breadcrumbs as necessary. Place 20 meatballs on each sheet pan, with about 1 inch in between.

Place the pans in the oven and cook for 20 to 25 minutes or until well-browned.

Meanwhile in one or two large skillets, mix the ingredients for the sauce. Stir and simmer while the meatballs cook.

When the meatballs are browned and the sauce has simmered, add the meatballs to the sauce. Simmer for about 30 minutes, The sauce should have thickened enough to coat the back of a spoon. Spoon some of the sauce over the meatballs and serve over rice or couscous.

Poppy Seed Window Cookies

Poppy Seed Window Cookies

Poppy Seed Window Cookies are a buttery delight with the zing of blood orange marmalade. Some people think that Christmas marks the beginning of an end to cookie season. But Christmas has always been a non-event for me. I am happily and proudly Jewish and have never felt a longing for a Christmas tree or waited for Santa to come down the chimney. So I think any season is cookie season!

This type of cookie has many different names. Sometimes called “lunette” cookies by the French because they resemble eyeglasses or Occhio di Bue Biscotti in Italian which means bulls’ eye. Also similar to a linzer cookie. What they all have in common is a buttery, eggy rich cookie dough with some kind of filling. They are a wonderful cookie to gift because they hold up beautifully. Fillings are only limited by your imagination, but blood orange marmalade, which was used here, is a wonderful foil for the rich dough. I had never seen these made with poppy seed before reading a piece on cookies by Susan Spungen in the New York Times.

After reading comments and making a couple of batches, I have made a few small changes to the directions. Normally, I tend to like things well-done. I always buy the darkest, crustiest bread I can find! But despite the instructions, I found that I liked these best when they were fully baked but not yet golden. I think that it preserved the clean buttery taste and prevents them from drying out too quickly. The only change to the ingredients that I made was to add 3/4 teaspoon of pure almond extract to the dough in addition to the vanilla. Almonds, poppy seed and orange are simply a match made in heaven.

A nice thing about these cookies is that you can make the different parts over a couple of days. The dough, itself will last up to 5 days in the refrigerator if tightly wrapped. And straining the marmalade isn’t difficult, but it is slightly tedious. That can also be done separately.

Chilling the raw cookies before baking is really important. It helps keep the cookies from puffing up and spreading during baking. Since I certainly don’t have room in my fridge or freezer for a half-sheet cookie sheet, I improvised. While it is still unseasonably warm for a Chicago winter, it is cold enough on my terrace to place my cookie trays outside covered in the step before baking. Worked like a charm.

Ovens vary tremendously as will the size and thickness of your cookie. I am giving a suggested size for the cookies as well as a thickness, but you can make these with any set or shape of cookie cutters that you wish.

When making a recipe with multiple parts, I find it easiest to read it through first several times. Then I carefully measure and prep each section so that when I am ready to bake or assemble, I am not suddenly scrambling or forgetting something. Sometimes it means washing one or two extra bowls, but in the long-run it makes things much simpler to accomplish the desired results.

While the blood orange marmalade is a wonderful filling, I did play around with some extra dough that I had. Skipped the window and used Nutella (chocolate hazelnut spread) as the filling. Then dipped the cookies in a chocolate glaze flavored with a bit of Cointreau. AMAZING! I do need to work on my glaze a bit for it to be perfectly glossy, and my dipping technique, but it was definitely a winner. So have fun making these. And if blood orange isn’t your jam, raspberry jam would be equally delish.

Purim begins at sundown on March 16. Normally I make my delicious Queen Esther poppy seed cookies along with hamantaschen, but I think this year I might just make these instead.

Recipe

Yield: About 2 dozen sandwich cookies depending on size

Ingredients

2 ½ cups/320 grams all-purpose flour, plus more for dusting

1 ½ tablespoons poppy seeds, plus more for sprinkling

½ teaspoon kosher salt

¼ teaspoon baking soda

1 cup/225 grams unsalted butter (2 sticks), softened

⅔ cup/135 grams granulated sugar

2 large egg yolks, at room temperature (The whites can be saved and used in an omelet or another cookie.)

1 teaspoon pure vanilla extract

3/4 teaspoon pure almond extract

2 tablespoons buttermilk (or 1 tablespoon plus 2 teaspoons milk
mixed with 1 teaspoon lemon juice or 2 T kefir)

1 cup blood orange marmalade, with the solids strained out

Confectioners’ sugar, for dusting

Directions

In a medium bowl, sift your flour and baking soda. Add the poppy seeds and salt and whisk to combine. Set aside.

Using a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 minutes – until light and fluffy. Add the egg yolks, vanilla and almond extracts and beat well on medium speed, scraping the bowl down as needed.

With the beater on low speed, add half of the flour mixture and just mix until barely combined. Add all of the buttermilk and the remaining flour. Beat on low speed just until combined. Then turn the speed up to medium and beat until the dough begins to clump, scraping down the sides a couple of times.

Divide the dough into 2 balls that have been flattened into disks. Wrap them in plastic wrap and chill until firm, at least one hour or up until 5 days.

At any point before assembling the cookies, you can prepare the marmalade. Place spoonfuls of a good quality blood orange or other marmalade in a fine mesh strainer over a bowl. Push the clear liquid part through the strainer. The solids are still edible and can be reserved or you can discard them. Cover the strained jam and set it aside until you are ready to use it.

When you are ready to bake the cookies, remove one of the disks from the fridge. It will need to warm up for about 15 minutes before you can roll it out. Flour a sheet of parchment that fits a half-sheet baking pan or a silicone mat. Roll the slightly softened dough out, adding flour as necessary until it is between 1/8 and 1/4 inches thick. If your kitchen is very warm and the dough starts to get sticky, you can always pop it in the fridge for a few minutes. Using a cookie cutter or glass that is about 2 to 2.75 inches in diameter cut out the shapes. Take half of the cut-out dough and using a cutter that is about 1.5 to 1.75 inches, cut out the centers. The cut-outs can be re-rolled along with any excess dough to make more cookies. Keep doing this until you use up the dough. The cookies will not spread much. I was able to easily get 12 cookies on a half sheet pan. When the pan is filled, lightly cover it with a towel and chill for about 15 minutes.

While the cookies are chilling, preheat your oven to 350 degrees F. with the rack in the middle. Bake the chilled cookies for 12 to 16 minutes or until they look done but are not yet golden. If the bottom or edges just are starting to get a bit golden, they are done! Remove the pan to a wire rack and after 2 minutes, carefully take the cookies off of the pan and place them directly on the rack to cool completely.

Continue this process until all of the dough is used or do some now and some another day. When the cookie parts are baked and fully cooled, separate your top sections (the ones with the cut-out) onto a single cooling rack or piece of parchment. Generously rain powdered (confectioner’s or icing sugar) down over them through a strainer.

Spread a generous teaspoonful of jam over the bottoms. Carefully lay a top cookie over the jam. If desired, you can sprinkle some poppy seeds over part of the visible jam in the window.

Now enjoy!

Easy Peasy Vegan Shawarma

Easy Peasy Vegan Shawarma

This Easy Peasy Vegan Shawarma is a great weeknight meal with lots of bold flavor. And it’s ready in under an hour. It is a feel-good meal that even meat lovers can enjoy. The thick-cut Portobello mushrooms can be purchased pre-sliced in most stores these days to speed up the process even further. And their meaty texture and taste have just the right mouthfeel for a satisfying dinner.

Easy Peasy Vegan Shawarma is wonderful stuffed into a pita with all the toppings. It would also be equally delicious on a bed of steamed Basmati rice or couscous with the salad on the side. And let’s talk about those sides. You are only limited by your time and imagination. Some things are easily bought if you are really short on time or inclination and others are quickly made while the shawarma cooks.

I always like to have a number of salads and dips on hand. With pre-cooked beets (canned or from the produce section) you can easily have Moroccan Beet Salad ready in minutes. And while nothing beats my homemade hummus, there are a number of respectable options available in grocery stores. Persian cucumbers diced with cut-up tomatoes, olives and lots of mint, dill and fresh cilantro is another easy option.

If you have lentil or chickpea salad on hand, these are also great accompaniments.

Below you will see that this recipe includes a quickly pickled cabbage to put on top of the shawarma. Fresh arugula would also be delicious or pickled onion instead or in addition. The salads and sides lend bright colors and textures and we do eat with our eyes as well as our mouths. So if you think going meatless has to be dull, think again! This is a great Meatless Monday option, but also great any day of the week.

Salatim

Recipe

Easy Peasy Vegan Shawarma

Yield: 4 Servings

Ingredients

12 ounces Portobello mushrooms, sliced 1/2-inch thick

1 medium red onion, halved and cut into 1/3-inch wedges

3 Tablespoons EVOO

1 teaspoon kosher salt

1/4 to 1/2 teaspoon cracked black pepper (to taste)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground allspice

1/2 teaspoon ground paprika (sweet or smoked)

1/4 teaspoon ground cinnamon

1/4 teaspoon garlic powder

For Serving

4 pitas (I like whole wheat) or cooked basmati rice or couscous

Easy yogurt (dairy or non-dairy) topping mixed with turmeric, salt and pepper OR tahini mixed with lemon juice, garlic, salt and ice water

Pickled cabbage (See below)

Directions

Preheat the oven to 425 degrees F. Raise the oven rack to the next to highest level so that it is about 6 to 8 inches from the heat element.

Place the mushroom slices and the onion wedges on a rimmed half sheet pan. Mix all of the spices, salt and pepper together in a small bowl. Using clean hands (or tongs), toss the mushrooms and onion with 3 Tablespoons of EVOO and the spice mixture. Arrange in a single layer.

Easy Peasy Vegan Mushroom Shawarma

Roast until tender and browned. About 20 minutes. However, ovens vary so check it at 18 minutes.

Warm the pita for serving.

Pickled Cabbage

Thinly slice about 3 cups of cabbage. Red or green cabbage works and you can usually purchase these pre-sliced if you prefer. Place in a bowl and toss with 2 teaspoons of EVOO, juice of 1/2 a lemon and 1 teaspoon kosher salt. If you have it, sprinkle with ground sumac and some freshly chopped cilantro. This can be made earlier in the day or while the mushrooms cook.

Pickled Cabbage

Garnish with freshly chopped herbs – whatever you have on hand works. Now eat!

Easy Peasy Vegan Shawarma

Chocolate Marble Cake

Chocolate Marble Cake

Growing up I had a very Manichean approach to dessert. My favorite cookie was a Black & White. My favorite ice cream was a soft-serve twist of chocolate and vanilla from Carvel. And my favorite cake was Chocolate Marble Cake from our local bakery. In New York, where I lived until I was fourteen, these desserts were ubiquitous. Every good deli and bakery carried the cookie and cake of my dreams. And in those days, a Carvel sign could be seen at most off-ramps all over New York. The truth is, I have never outgrown these loves, although finding really good versions of them in the Midwest is more challenging. So I was VERY excited when I came across this recipe for Black & White Pound Cake using black cocoa powder.

Black Cocoa Powder is what gives Oreos (or Hydrox Cookies, which is what I ate growing up and believe to be superior) their color and unique almost dry chocolate flavor. I had only used Dutch cocoa before. That will work here but the look and flavor will be different. The recipe comes from Sohla El-Waylly, a Food 52 star baker. She is very fun to watch and has several YouTube offerings. Sohla has a slightly funky vibe and a natural charm. I’ve made a few things of hers and the results have always been successful.

Now the one part of this recipe that caused a lot of debate in the comments section was the so-called streusel, which is used in both the middle of the cake and on top. I say so-called because it isn’t really like any other streusel I’ve eaten. It’s quite dry and the whole cake when it comes out of the pan, kind of looks as if it had been rescued from a fire and was covered in coal dust. I know, I know – this doesn’t sound as if I am making a case for the topping. But the funny thing is that as I ate the cake, the not-very-sweet topping grew on me. The part that went in the middle just melted into the cake and was delicious. The stuff on top crumbled off these dark, deep Oreo-like bits which were not overly sweet, but had a certain somethin/somethin.

It would be completely understandable if you chose to leave it off of the top and the cake would be AMAZING. But if you are open to giving it a chance, I would encourage you to do so. Either way, I would definitely use it in the middle of the cake as given in the recipe.

The finished cake when cut is an ever-changing work of art. Each slice is unique in it’s design and all are beautiful. It’s edible modern art, with dark beautiful veins of deliciousness. And while it may appear to be difficult to achieve, it really isn’t. I won’t lie. The cake is a bit fussy, takes a little time and uses several bowls, but there are no special techniques to making this. Just REALLY, REALLY, REALLY read the directions through several times before starting. And I also found that by measuring everything out before I began actually making the cake made things much easier. Yes, it does create more bowls and dishes to wash, but it also means that there is no scrambling to measure and possibly mis-reading things. Directions are crucial here.

I have mentioned it in other posts, but it’s worth saying again. I have become a BIG fan of weighing most of my ingredients when baking. It really is so much more accurate than simply measuring. Kitchen scales are readily available and cost around $25 – money well spent. I have included both measurements and weights where appropriate.

The other thing I learned when making this cake is how transformative long creaming of your butter and sugar can be. Until Sohla, I had never, ever creamed butter and sugar this long. However, I will now never, ever cream butter and sugar anything but this long again! Who knew how light and fluffy the mixture could become? And it is essential that ALL of your ingredients are at room temperature for best results.

Recipe

Chocolate Marble Cake

Yield: One 9 X 5-inch loaf

Ingredients

For the Streusel (Optional)

1 1/4 cup (156 grams) all-purpose flour
1/2 cup (100 grams) light brown sugar
1/4 cup (20 grams) black cocoa powder (or Dutched or natural cocoa powder)
3/4 teaspoons kosher salt
6 tablespoons (82 grams) cold butter, cut into cubes

For the Cake

14 tablespoons (196 grams) unsalted butter, at room temperature, plus more for the pan
1 1/4 cup (250 grams) granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3 large eggs, at room temperature
1 large egg yolk, at room temperature
1/2 cup (120 grams) sour cream, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cup (187 grams) all-purpose flour
3 tablespoons (15 grams) black cocoa powder (or Dutched or natural cocoa powder)
1 tablespoon milk or water

Chocolate Marble Cake

Directions

For the Streusel

In a medium bowl, whisk together the flour, brown sugar, cocoa, and salt. Add the cubed
butter and rub the mixture together with your fingers until it comes together into clumps; set aside. [Mine never quite formed clumps and I tend to agree with most of the comments that felt it needed more butter for this to happen. However, it did surprisingly stay together on the cake and when eaten was the texture of a thick Oreo dust. Not especially sweet.]

For the Cake

Set a rack in the lower-middle position and heat the oven to 350°F. Grease a 9×5-inch metal loaf pan with butter or cooking spray. Line the bottom of the pan with parchment and grease that as well.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar,
baking powder, and kosher salt on medium-high speed until pale and very fluffy, stopping once during
mixing to scrape down the paddle and bowl, 6 to 8 minutes total. (You might think it’s done before that
time, but keep going all the way.)

Scrape down the paddle and sides of the bowl. On medium-high speed, beat in the eggs and yolk one at a
time, scraping down the paddle and the bowl after each addition. The batter should look very fluffy,
creamy, and emulsified (if not, your eggs or butter may have been not at room temperature—let the
mixture come to room temperature then try mixing it again).

Scrape down the paddle and sides of the bowl. In a small bowl, stir together the sour cream and vanilla
until lump-free and totally smooth.

Add half of the sour cream and mix on low until just incorporated, about 15 seconds. Add half of the flour
and mix until just incorporated, about 15 seconds. Repeat with the remaining sour cream and flour. Using
a flexible rubber spatula, scrape down the paddle and the bowl and mix the batter a few times to make sure
everything is evenly combined.

Transfer about half the batter to a medium bowl. Sift over the cocoa powder and stir into the batter along
with the milk or water.

Sifting Black Cocoa

Add half the cocoa batter and half the vanilla batter to the pan in alternating dollops. Top with half the streusel and repeat dolloping the remaining batter.

With a butter knife or offset spatula, swirl the knife through the batter to make sure it is evenly distributed
into the pan with no big air pockets and give the pan a few swift taps against the counter. Wet a butter
knife and use it to slice down the center of the loaf cake (this ensures an even crack right down the middle
of the cake). Top with remaining streusel, lightly pressing it into the batter.

Chocolate Marble Cake

Bake until the crust is deeply browned, the loaf rises and splits, and the cake feels firm and set when you
gently press the top, 65 to 75 minutes. (This is a very moist cake and it is better to overbake rather than
underbake. If the crust is looking very dark partway through, set a wire rack just above the loaf pan and
place a rimmed baking sheet on it to provide a shield.)

Cool the cake in the pan for 10 minutes, then run an offset spatula or butter knife around the sides to
loosen. Tip the cake into your hand, then place on a wire rack to fully cool before slicing.

Vegan Mushroom Walnut Pâté

Vegan Mushroom Walnut Pâté

Vegan Mushroom Walnut Pâté makes a delicious addition to your holiday table. Once upon a time I used to make a vegetarian mushroom pâté. It wasn’t beautiful, but it was delicious. Frankly, it was a bit of a pain to make in the pre-food processor days. However, it went very well with roast turkey or chicken and was worth the extra effort for holidays and special occasions. And it was especially yummy in sandwiches the following day. But those of you who follow my blog know that I am trying to prepare more vegan dishes. I initially got interested in vegan cooking because my godson was deathly allergic to eggs AND his family keeps kosher, which means they won’t mix milk and meat – among other things. So finding – or developing – great vegan recipes became an imperative.

Now, though, I try to cook vegetarian and vegan meals for me and my husband several times a week. While my reasons are for better health as well as the welfare of the planet, I wouldn’t do it if I couldn’t make meals that were delicious and satisfying. It doesn’t hurt that my favorite cuisines are Mediterranean/Middle Eastern and South Asian, both of which have a rich heritage of vegetarian and vegan dishes.

You certainly don’t have to be vegan to enjoy this Vegan Mushroom Walnut Pâté. It’s a wonderful make-ahead side or appetizer that can be enjoyed by anyone – unless allergic to mushrooms or walnuts that is. So if you are looking for something a bit different to try for the holidays, give this Vegan Mushroom Walnut Pâté a go. It still isn’t pretty (but what pâté is?) and it still is delicious! Spread it on crackers or some Melba toast and enjoy it with a Crackling Vermentino or other sparkling wine. Mmmmmmmmm!

For an alternative Vegan Mushroom Pâté that is not baked try:

Mushroom Walnut Pâté

You can’t go wrong with either one.

Recipe

Vegan Mushroom Walnut Pâté

Yield: About 10 servings

Ingredients

2 Tablespoons EVOO

1 pound of mushrooms, white, cremini or baby bellas, quartered

1/2 cup chopped walnuts, lightly toasted in a dry pan

1 shallot, peeled and chopped

1 cup chopped fresh fennel or celery

Handful of flat-leaf parsley, chopped

1.25 cups fine, dried bread crumbs – plain or seasoned

1 pound silken tofu

1 Tablespoon nutritional yeast

1 teaspoon each: dried thyme, basil and oregano

1.5 teaspoons kosher salt

generous pinch of cayenne (Optional)

Directions

Oil or use a cooking spray to coat an 8 X 4-inch loaf pan. Line the pan with cooking parchment and oil that as well. Cut a piece of parchment large enough to sit on the top of the pâté mixture in the pan. Set the pan aside.

Preheat the oven to 400 degrees F.

Heat the EVOO in a large sauté pan and add the chopped shallot and fennel or celery. Sprinkle with about 1/2 teaspoon of kosher salt. Sauté until the mixture begins to soften. Then add the chopped parsley and bread crumbs. Stir through to moisten everything. Turn off the heat.

While the vegetables were sautéing, place the mushrooms and silken tofu in the bowl of a food processor. Pulse the mixture until everything begins to break down. Add in the nutritional yeast, dried herbs and the veggie/breadcrumb mixture. Pulse until smooth.

Add in the walnuts and just pulse 3 or 4 times quickly. If you prefer not to have bits of walnut in the finished product, you can pulse the mixture a few more times, until it is smooth throughout.

Pour the mixture into the prepared pan and smooth the top. Add the oiled parchment on top of the mixture so that it is right against it. Give the pan a tap on the counter to make sure that everything is even and there are no air bubbles. Place in the hot oven and bake for 1.5 hours. Allow to cool completely.

Vegan Mushroom Walnut Pâté

If you are not going to serve it as soon as it is cool, refrigerate it in the pan. Remove the pan from the fridge about an hour before you are ready to serve. Carefully remove the piece of parchment that is on top and invert the pan onto your serving plate or board. Peel off the remaining parchment paper. Garnish as desired.

Delicious Nutritious Veg Quesadillas

Delicious Nutritious Veg Quesadillas

Delicious Nutritious Veg Quesadillas are a weeknight meal sure to please. With protein from rich, dark kidney beans, these satisfying quesadillas can be on the table in less than an hour. Served up with a quick, fresh guacamole, it’s the answer to “What’s for dinner?”

This is casual dining in the best tradition. Just as a great falafel sandwich will ooze down your hand as you eat all of its yummy goodness, so too do these quesadillas. Do NOT eat this wearing your favorite silk blouse or shirt!

I came across this recipe while watching a lovely Australian vlogger living in Tuscany. While we may not have been able to travel during the pandemic, I get my “fix” watching this lyrical vlog. As soon as I saw Kylie Flavell make these Delicious Nutritious Veg Quesadillas, I knew that I had to try them. And because most of the ingredients are pantry staples, it didn’t require a major excursion to the market. It’s a pretty forgiving recipe so if you need to swap out one ingredient for another, your results will likely still be delicious.

This recipe easily would feed four people, but it could also be doubled or halved. While I did use cheese, making my quesadillas vegetarian, it is vegan-friendly. Just leave the cheese out or use a vegan cheese as an alternative. The cheese does act as a kind of binder, holding everything together, so I personally recommend it. I have successfully made this with goat cheese and with a “Mexican” blend of cheeses.

And though you could use any kind of tortilla, by choosing a whole-grain option, you are increasing the nutrition quotient, while adding some additional flavor. My tortillas were 7.5-inches in diameter, but smaller or bigger ones can be used. Simply adjust how much filling you put inside. While tempting to overstuff these – don’t. The final quesadilla is surprisingly filling and too much filling will completely ooze out.

Now you could use a different bean, but dark red kidney beans are readily available, very nutritious, flavorful, inexpensive and have just the right amount of heft to give these a great mouthfeel.

Almost any cheese would work as long as it is one that gets melty. And while I used a sweet potato for added color, flavor, heft and nutrition, you could easily use butternut or other winter squash in its place. So the next time you are looking for something quick, delicious and nutritious to make in about 45 minutes or less, consider these great quesadillas.

Recipe

Delicious Nutritious Veg Quesadillas

Yield: 4 servings

Ingredients

1 medium red onion, peeled and coarsely chopped

3/4 teaspoon each: salt, cumin, turmeric, chili powder, paprika (preferably smoked Spanish paprika)

Generous pinch of ground cinnamon

About 3 Tablespoons of EVOO or Canola

1 large bell pepper – red, orange or yellow, diced (You could use green – I just am not partial to them)

2 large garlic cloves, peeled and minced

1 large sweet potato, peeled and diced

15 oz. can of dark red kidney beans, drained and rinsed

14.5 oz. can of diced tomatoes with their liquid, preferably fire roasted

2 Tablespoons tomato paste

About 4 to 6 ounces of shredded or cut up cheese or to taste, if using

For fresh guacamole or avocado smush

2 large ripe avocados, with the flesh placed in a bowl and mashed with a fork

Juice of 1/2 to 1 fresh lime, depending on taste

kosher or sea salt to taste

freshly cracked black pepper

8 whole wheat or other type of tortillas

Directions

Heat the oven to 420 degrees F. and place the oven rack about 6 inches from the top. Drizzle about 1.5 to 2 Tablespoons of oil across the bottom of a sheet pan. (I only needed a quarter sheet pan this time. It should be large enough to hold all of the diced sweet potato in a single layer without crowding.)

Place the diced sweet potato on the pan and sprinkle generously with salt and pepper. Then sprinkle on the cinnamon and using your clean hands, mix together the sweet potato, oil and seasonings. Place in the oven and roast for 20 to 25 minutes. The sweet potato should be cooked, with some browning, but not dried out.

Meanwhile, place 1 Tablespoon of oil in a large sauté pan over medium high heat. Add the onion and salt and sauté until the onion begins to soften and turn translucent. Add the remaining spices and mix through, blooming the spices, for about 30 seconds.

While the onion cooks, lightly mash the drained kidney beans. You don’t want a puree. Some beans can even be left whole. Add the beans, minced garlic, diced tomatoes, tomato paste, diced bell pepper and about 3/4 cup of water to the onion mixture. Stir well and allow to cook on simmer while the sweet potato roasts. This can be done ahead if you wish. Just gently heat it through when you are ready to assemble the quesadillas.

When you are ready to assemble, heat the oven to 350 degrees F. In a clean frying pan, place either a little neutral oil like Canola or spray with a cooking spray. Heat the pan and add the tortillas one at a time. Heat until both sides have become warm and speckled with brown spots. Turn once. Place the tortilla onto a baking sheet lined with parchment. Spoon 1/4 of the bean mixture over one tortilla. Then place 1/4 of the sweet potato chunks on top of that and add your desired cheese. I tend to use a light hand with the cheese, but it’s personal preference. Place a second tortilla on the top of everything and gently press down with the flat of your hand. Drizzle lightly with EVOO.

After you make all of the tortillas, place the pan in the oven for about 8 minutes or until the cheese has melted. Carefully remove the tortilla to a cutting board and using a large knife, cut each tortilla into 4 pieces. Don’t worry if a little filling oozes out. Just shove it back in!

Serve with the guacamole and have a napkin on hand! Enjoy!

Sweet and Sour Cabbage Soup

Sweet and Sour Cabbage Soup

Cabbage often gets a bad rap, but this luscious soup just might change your mind. And best of all is that it keeps getting better, so go on and make it ahead for the week! The mercury is down and the winds have picked up here in Chicago. So what is more delicious on these cold darker days than a nourishing bowl of soup and some good bread. And the smell of this cabbage will lure you in – not have you heading for the hills.

I have made this soup for decades, but never actually wrote down the recipe before. So this blog is giving me the opportunity to not only save it for myself, but to pass it on. The origins of the soup are Eastern European, where my family came from. Since they were poor and living in a shtetl, it is doubtful that there would have been much meat in this soup. Therefore, it was not the star, but rather a flavoring. And it is likely that water was used instead of stock. I look on my version as a salute to my grandparents, but not a slavish rendition.

Sweet and Sour Cabbage Soup

This is not one of my vegan recipes. But the meat could be left out and vegetable stock could sub for beef stock. It won’t be quite the same, but because of the many layers of flavors built in, a vegan version would still be delicious. While I rarely eat meat these days, small amounts are welcome occasionally in these colder months along with a little extra fat – in my food, not on me! I have not tried making Sweet and Sour Cabbage Soup with one of the newer meat substitutes available, but if someone out there would like to try it, I’d love to hear how it turns out.

Sweet and Sour Cabbage Soup

Below is my recipe, but it should be seen as a guide rather than as an absolute. Measurements in these things are a suggestion and can be adjusted to suit individual tastes. You will notice that rather than using a roux or other thickeners, I use ginger snaps. The snappier the better! Not only do they thicken the soup as they dissolve but they also add that warmth and spiciness that cuts through the richness of the beef, if used, and makes this soup interesting. So when looking for ginger snaps, please don’t go for really sweet cookies.

Some recipes use apple cider vinegar or sour salt (citric acid) to achieve the sour part of the taste profile. I tried the apple cider vinegar but found that I needed fresh lemon juice to gain the punch and proper balance to suit my palate. I have also successfully used sour salt.

This soup of humble origins will warm your soul – guaranteed. And the intoxicating aroma will make your house smell like fall. Thoughts of cuddling on a couch or in front of a fire won’t be far behind.

If I am feeling especially ambitious, I will bake a pumpkin, apple or pecan pie for dessert. But a lovely fruit crumble, Brown Betty or baked apple with zabaglione also would raise this to another level as a special dinner. And don’t forget the bread!

Recipe

Yield: About 10 servings

Ingredients

1 medium head of green cabbage – about 2.5 pounds that has been quartered, cored and thinly sliced

4 to 5 medium carrots, peeled and cut into medium chunks or thick circles

2 Tablespoons neutral oil like canola or sunflower

About 2 pounds of short ribs of beef, chuck roast or beef shank, if using

1 large onion, peeled, halved and thinly sliced

14.5 oz. can of diced tomatoes

2 Tablespoons tomato paste

1 large bay leaf or 2 smaller

About 10 whole cloves plus optional additional ground cloves

kosher salt and freshly cracked black pepper to taste

1.5 teaspoons ground allspice

1 to 1.5 cups of raisins

3 Tablespoons of dark or light brown sugar

Juice of 1 to 3 juicy lemons or a mixture of apple cider vinegar and lemon juice

About 12 cups of stock/water/bouillon or some mixture thereof. (I used 4 cups of unsalted beef stock, 2 bouillon cubes and the remaining 8 cups were water.)

12 to 20 ginger snaps – 2-inch diameter, depending on how thick you like your soup

Directions

If you are using meat and are making this ahead: generously salt and pepper the meat and place in a glass or stainless container or a heavy duty plastic bag. Allow to sit in the fridge ideally overnight but for at least 4 hours. Remove from the fridge about 30 minutes to an hour before cooking. (Okay, so that is the ideal and I did do it this time, but plenty of times I have made this and simply took my meat out about 30 minutes before cooking, salted it and then cooked. You will have delicious soup either way, but the meat that is salted overnight remains moister and more tender when cooked.)

In a large stockpot, add the 2 Tablespoons of oil and heat to a shimmer. If using meat, add it now. Do not move the meat around, but allow it to sear and brown well on each side. The first side takes about 5 minutes. Then using tongs, turn the pieces of meat over. The subsequent sides will take about 2 to 3 minutes each. When the meat is crusty and well-browned, remove the meat to a plate or bowl. If there is a lot of excess fat in the pan, drain it off, leaving the brown bits and about 1 Tablespoon of the oil.

Now add in the onions and 1 teaspoon of salt. Allow the onions to soften and begin to lightly brown. This should take about 8 minutes.

You will now add the bay leaf, whole cloves and 1 teaspoon of ground allspice and tomato paste. Stir through the onions.

Add in the sliced cabbage and carrots and the canned tomatoes. It will look like a huge amount but the cabbage cooks down. As well as you can (tongs probably are easiest for this task), mix everything through with the spices, onions, tomatoes and tomato paste. You can add the stock to make it a bit easier to mix things. Layer in the meat if using and the remaining water with bouillon or additional stock.

Bring to a boil with the pot uncovered. Give a good stir, cover the pot and reduce the heat to a simmer. Cook for 2 hours or until the meat, if using, is starting to fall off of the bone.

Open the pot and give it a stir. Now add in your raisins and ginger snaps and mix through. Re-cover the pot and cook for another 15 minutes.

You are ready to add in the brown sugar and lemon juice to achieve that perfect sweet and sour balance. Start slowly. You can always add more but you cannot take it away once added. Taste and adjust your seasonings to your personal palate, adding more salt, pepper and allspice as required. Because I add raisins and ginger snaps, which do have some sugar, my brown sugar to lemon juice ratio is less than other recipes which tend to do 1 to 1. You decide for yourself how sweet or sour to make it.

Now enjoy!

This soup keeps well for several days and only gets richer with gentle reheating. It should also freeze well.

Bourbon Pecan Bread

Bourbon Pecan Bread

This fragrant quick bread is easy to make and even easier to eat. While flipping through one of my old hand-written books of favorite recipes, I came across this Bourbon Pecan Bread. I hadn’t made it in years and the recipe said that it made three mini-loaves. Clearly this was a recipe that I used to make as gifts to friends and teachers. However, I wanted to only make a single larger loaf this time around. Like most quick breads, this one comes together quickly and bakes for about an hour. These breads are really not breads at all but are simple cakes that are perfect with tea or coffee pretty much anytime of day. They all have the traditional crack down the middle that you see in cakes made with baking soda.

Bourbon Pecan Bread doesn’t need any glaze or embellishments. With holidays and maybe even some friends or family visiting, it’s great to have this absolutely wonderful quick bread in your back pocket. The most difficult part will be not jumping in to eat it before its cool. These make wonderful “host/hostess” gifts. And wrap it in some cellophane and tie a pretty bow on for a gift that anyone would be happy to receive.

Now I’m sure that the recipe comes from somewhere. Unfortunately, several decades ago when I was writing it down, I wasn’t concerned with provenance. So, that said, my apologies to whoever conceived the original, wonderful recipe. Though uncredited, it is truly appreciated. I did make a few tweaks, but nothing substantial.

This recipe was made using a food processor. However, it could also be made by hand, or using a hand or stand mixer. There are just a few things to remember: don’t over mix the batter once you start adding the flour and make sure that all of your ingredients are at room temperature.

You could swap out walnuts for the pecans and some sort of cognac or Armagnac for the Bourbon. But there is just some wonderful alchemy that happens when pecans and Bourbon are in the same recipe. Bourbon is an American whiskey made from distilled corn mash. And pecans are the only indigenous American nut. So perhaps, that is why something so magical happens when they are paired in things like Bourbon Pecan Pie or this Bourbon Pecan Bread.

Bourbon Pecan Bread

While there is alcohol in this recipe, it cooks away in the baking process, leaving only its flavorful depth and essence behind. There is no non-alcoholic substitute that would work here.

Tightly wrapped once it has fully cooled, this Bourbon Pecan Bread will last for several days and can be frozen for later enjoyment. However, when this intoxicating smell wafts out of your oven, you will have to be of a stronger will than I have to not eat it right away.

Recipe

Yield: 3 mini-loaves or one 9 x 5-ince loaf

Bourbon Pecan Bread

Ingredients

2 cups unbleached all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

2 large eggs

1/2 cup (one stick) unsalted butter at room temperature

1/2 cup real maple syrup

1/3 cup firmly packed dark brown sugar

1/2 cup buttermilk or plain kefir

1 cup coarsely chopped pecans, lightly pan toasted

3 Tablespoons Bourbon

1 teaspoon pure vanilla extract

About 2+ Tablespoons Demerara or other coarse sugar (optional, but a nice touch)

Directions

Preheat the oven to 350 degrees F. Generously grease (I used cooking spray) a loaf pan. Line the bottom and sides with parchment with a 2-inch overhang. Grease the paper as well. Sprinkle the Demerara sugar un the bottom of the pan, if using. Then carefully turning the pan, coat the bottom and sides with the sugar. Set aside.

In a medium bowl, sift the flour, baking powder, baking soda and then add the salt.

Using a food processor or mixer (or by hand), cream the butter, brown sugar and maple syrup until fluffy. This should take about 3 minutes if you are using a machine. Add the eggs and mix well. Then add the Bourbon and vanilla.

Starting with the flour, add one third to the butter mixture and process in pulses just until barely combined. Then add half of the buttermilk and lightly pulse or mix it through. Repeat with the next third of the flout and the remaining buttermilk. Add the toasted pecans to the final bit of flour and toss them together. This will help prevent the nuts from all sinking to the bottom. Now add this last amount of flour/pecan mixture and pulse it through the batter or mix with a spatula until just combined. Do not overmix the batter once you have begun adding the flour or the final cake will be gummy and tough.

Pour or spoon the thick batter into the prepared pan. Tap it lightly on the counter to even things out. Lightly sprinkle with the coarse sugar if using and bake for about an hour or until a toothpick inserted comes out clean. For mini-loaves, bake these beauties for about 45 minutes. If your oven bakes as unevenly as mine, turn the bread about half way through. Don’t worry about the top cracking down the middle. That is classic for this kind of bread. Allow the cake to cool for 10 minutes in the pan. Then carefully lift out the Bourbon Pecan Bread, using the parchment sling. Remove the parchment and place on a wire rack to cool completely. Now enjoy!

Winter Squash Lentil Soup

Winter Squash and Lentil Soup

This nutrient dense soup is packed with umami and has a gorgeous color for a delicious, satisfying vegan meal. I could just as easily have called it a stew – it is that thick and hearty! While I might be a bit sad to see the days getting shorter, I always look forward to wearing my fall clothes and eating the wonderful variety of winter squashes and root vegetables. And unlike summer squashes, having winter squashes is like having money in the bank. Kept in a cool, dry place, they will last for weeks or even months. They really were a saving grace during the worst of the pandemic when we tried to only shop once every few weeks.

It’s true that it can often be dreary outside at this time of year, but our food can still be filled with color and flavor. This Winter Squash Lentil Soup has everything going for it in a one-pot meal. Add some bread and maybe a nice glass of wine or some herbal tea and happily call it dinner. Though I would never eschew a nice green salad, it isn’t actually necessary. The kale, chard or spinach that is added at the end will give you more than enough greens and is a beautiful contrast to the bright orange of the squash, carrots and turmeric.

I came across a recipe that looked appealing when I was surfing for ways to use up some lovely squashes I had picked up at the farmers’ market.

Winter Squash Lentil Soup

Nowadays, of course, many large supermarkets also have a good variety of winter squashes available. And I make a delicious curried butternut squash soup every Thanksgiving. But I had never thought about adding lentils before. As I have mentioned in several posts, my husband and I are eating a largely vegetarian diet these days, although we have no plans to give up meat altogether. It does mean, though, that I try to be very conscious of adding in plant protein whenever I can.

The original recipe looked good to me but I wanted to make some changes – as is my wont. So below is the recipe as I made it and it’s wonderful. However, while I used Red Kuri Squash, just about any other orange-fleshed squash would work here. Butternut, carnival or pumpkin squashes all would be delicious. I also chose to go with a chana dal or yellow split pea rather than the green or brown lentils called for in the original. Part of the reason was to maintain that gorgeous color, but I also love that the chana dal maintains its bite even with a long cooking. I always use it 50/50 in my green split pea soup for that reason. If you don’t have them, pretty much any lentil will do.

Not only can you control or adapt the soup to what you have on hand, but you can also decide if you are going for a mellow curried flavor or one that is more spicy. And if you don’t like peanut butter, you can substitute cashew butter or even almond butter. Fall and winter not only bring out the beautiful squashes but also the heartier greens. Dino or lacinato kale, Swiss chard in all of its varieties, collards, mustard or turnip greens. I happen to love beet greens, but it is difficult to come across really nice ones where I live and many grocery stores actually throw them out before they are ever seen by customers.

This hearty soup comes together pretty quickly, making it a nice anytime soup. And while it is rare for me to buy pre-chopped squash, if you are really in a pinch for time, many grocery stores do offer that option. Winter Squash and Lentil Soup can be made ahead and refrigerated. Just gently warm it and add the greens before serving, allowing them to just wilt.

This is a soup to enjoy throughout the fall and winter. It will banish the drears away.

Recipe

Winter Squash and Lentil Soup

Yield: About 6 servings

Ingredients

Winter Squash Soup

1 Tablespoon oil (Canola, coconut or EVOO)

3 cloves of garlic, peeled and minced

1 Tablespoon of freshly grated ginger

1 yellow onion, peeled and chopped – about 2 cups

1 large carrot, thinly sliced or diced

1 winter squash, about 2 pounds, peeled and cubed (about 6 cups)

1 Tablespoon yellow curry powder (hot or not or a mix)

1 teaspoon ground turmeric

1 15 ounce can of coconut milk – full fat, preferably

4 cups of vegetable broth

1 cup of chana dal or yellow split peas (green or brown lentils will work but the color won’t be as lovely), rinsed well and sorted. If your lentils are older, give them an overnight soak. Drain them before using.

3 Tablespoons natural peanut butter without any sugar – smooth or chunky

1 teaspoon kosher or sea salt

Freshly cracked black pepper to taste

2 good handfuls of baby spinach or kale

Optional Garnishes

Chopped fresh cilantro or parsley

Chopped roasted peanuts or cashews

Sing Bhujia Masala Peanuts

Chakri

Fresh lime

Directions

Add the oil of choice to a largish pot or Dutch oven. Heat to medium high and add the chopped onions and salt. Sauté for 3 to 5 minutes or until they begin to soften. Add the turmeric powder and curry powder and stir through for 30 seconds to bloom the spices.

Now add the squash, carrot, lentils, garlic and ginger and stir everything well, coating all of the veg with the spices.

Stir in the coconut milk, peanut butter and vegetable broth. Mix well and add in the cracked black pepper.

Bring the soup to a boil, then partially cover the pot, reduce the heat to a simmer and cook for 45 minutes to an hour.

If you are making this ahead, allow the soup to cool a bit. Using an immersion blender, partially blend the soup. You want to still see some of the chunks of squash. This can also be done in a standing blender. In that case, only blend about 3 cups. Be VERY careful if the soup is hot. Cover the top of the blender with a kitchen towel and do not overfill the blender. Start on a low speed to prevent the hot liquid exploding out the top.

Just before you are ready to serve, make sure that the soup is hot and add in your greens of choice. Depending on the kind of greens you are using, they may take as little as 3 minutes to wilt (spinach) to more like 20 minutes (collards). I used a Dino kale (lacinato kale) and gave it about 8 minutes. Garnish and enjoy! Leftovers can be refrigerated and will last about a week.

Lasagna Soup

Lasagna Soup

Lasagna Soup is the cure for the autumn drears that I need NOW! Easy comfort food in a single pot. Fall can be the most beautiful season. The trees are sporting their colorful adornment before the leaves dance off until the spring. The days can be beautifully crisp and clear, making walks in forest preserves a delight. OR, it can be grey, dreary and damp like it has been this whole week, making getting out of bed a major achievement.

These are the days that make me hunker down, burying my head in a good book with a pot of delicious soup bubbling on the stove. This easy Lasagna Soup gives me everything I need to conquer the drears. And it can be vegan or beefy and cheesy or something in between, made with ground turkey. With just a few swaps (included below) this comforting soup can make anyone happy. I mean, who doesn’t love a good lasagna – in a fraction of the time?!

I love a good lasagna and my mother made one of the best. But even with the no-boil lasagna pasta now available, it’s still a bit of a production. This soup won’t replace lasagna when I have the time and inclination to make it, but it definitely gives me a lot of that satisfaction in a much easier, quicker format.

When deciding to make this soup, I checked out a bunch of different recipes. It’s one of those things that wasn’t there a week ago and now is EVERYWHERE. Since most of the ingredients are pantry staples, it’s the kind of thing that can be made without a run to the grocery store. And thanks to the pandemic, don’t most of us have great pantries and a few things like ground beef, turkey or vegan crumbles in our freezers?

So if you are ready to rise above the autumn drears or simply just want a bowl of warming comfort, give this a try.

Recipe

Lasagna Soup

Servings: 4 to 6

Ingredients

Lasagna Soup

1 Tablespoon of EVOO

1 large yellow onion, peeled and medium diced

2 to 4 garlic cloves (I use 4), peeled and minced

4 cups of broth (Vegan, chicken or beef)

2 Tablespoons tomato paste

24-ish ounces of marinara sauce OR 24 to 28 ounces of diced tomatoes (preferably fire-roasted)

1.5 teaspoons each: dried oregano, basil, onion powder

1 teaspoon dried thyme

1 teaspoon kosher salt or to taste

1/4 teaspoon freshly cracked black pepper or to taste

1 Tablespoon balsamic vinegar)

13 ounces (390 g) soy veggie crumbles or vegan ground “meat” or 1 pound of ground beef or turkey

About 3 cups of roughly diced fresh mushrooms (button, baby bellas or cremini (They lend umami and great mouthfeel, especially if you are going with the vegan version.)

8 to 10 ounces of dried lasagna or Gigli pasta

About 2 big handfuls of fresh spinach (Optional but recommended) or thawed frozen spinach with extra liquid squeezed out

Lasagna Soup

Optional Garnishes

If you are not making this vegan, you can add a dollop of ricotta cheese or parmigiana before serving.

Ribbons or torn fresh basil leaves or chopped flat-leaf parsley

A few chili flakes if you want this spicier

Directions

Heat the oil in a large, heavy pot over medium high heat. Add the onion and sauté until just becoming golden, about 7 minutes. If the onion seems to be sticking you can add a splash of water or red wine to deglaze.

Once the onion is golden, add the garlic, tomato paste and spices and cook for 1 to 2 minutes more. (If using, you could also add the chili flakes here instead of as a garnish.)

Next add the ground meat or meat substitute along with the mushrooms, if using and cook for about 5 minutes or until much of the mushroom moisture evaporates. The mushrooms add a “meatiness” of their own. My mushrooms were very fresh and actually had almost no additional moisture, so I cooked them down enough to just begin to soften.

Lasagna Soup

Add the marinara sauce or canned tomatoes, vinegar and the broth. Bring everything to a boil and then add the noodles. Cook for 8 to 10 minutes or until the noodles are al dente. Stir in the spinach until wilted, if using. Remove from the heat, garnish and enjoy! A great crusty garlic bread or focaccia and some nice red wine wouldn’t go amiss.

NOTES:

This recipe will produce a wonderful cross between a thick soup and a saucy pasta. If you have left-overs, you likely will need to add some liquid when you go to reheat it. We are not vegan so I did serve the soup with some real cheese. However, I have been googling and there are a number of pretty simple recipes for all kinds of vegan cheeses should you wish to go that route and they are not readily available in your local stores. Some are made with cashews and others with soy milk. Some day, simply out of curiosity, I may try one or two.