Month: March 2026

Passover Brownies

~ lisaandfrancescook ~ Leave a comment

Over nearly 5 decades of preparing Pesach meals, I have made many wonderful desserts. You will find most of them on my blog and I will also link to them below. For several years I tried to make these brownies from Joan Nathan’s Jewish Cooking in America. This doyenne of Jewish cooking tells the best stories, but I have always found her recipes to be problematic. And the recipe for these Passover Brownies created by the Capsouto Frères NEVER worked. I finally figured out that there was a mistake in the recipe.

I have fixed the mistake and made a couple of small tweaks to the recipe. These Passover Brownies are just delicious and for those who must avoid gluten, they are good enough to enjoy all year. Rich with dark chocolate, dense and yet light because of the eggs and almond flour, they are a wonderful addition to any Passover meal.

And perhaps best of all, these brownies get EVEN better as they age which makes them a perfect make-ahead dessert. The flavors intensify and the brownies themselves become a bit denser while maintaining their lightness.

This recipe is a more old fashioned Passover recipe that does not take advantage of Kosher for Passover baking soda and baking powder which was unavailable decades ago. Our only leavening was lots of eggs that we separated into the yolks and whites. The whites had to be beaten into stiff peaks and gently folded into the rest of the mixture which included the yolks. While a bit of a tedious process, it still works.

When eggs were scarce during the pandemic, it was certainly nice to have other options. But recreating some of these older recipes brings me closer to my parents and grandparents, may they all rest in peace. I especially wanted to make some of these older recipes this year when my family is far away and it is just me and my husband. It reminds me of a happier time when our family was bigger and lived close by one another.

If you have a hand or standing mixer, this recipe is not too onerous to make. But it will take a little more effort than a standard brownie recipe to achieve the delightful result. And if we can’t take a little more effort during the holiday, well when can we?

For More Passover Desserts

Turkish Walnut Cookies for Passover (Mustacudos de Muez)

Fudgy Passover Brownies – Gluten-Free

Chocolate Orange Vegan Passover Cake

Vegan Dark Chocolate Mousse

Lemon Ricotta Almond Cake for Passover

Iraqi Almond Cardamom Cookies

Passover Sephardic Wine Cookies

Passover Almond Coconut Macaroons

Passover Florentine Cookies

Passover Orange Ginger Spice Cookies

Chocolate Chip Vegan Meringue Buttons for Passover

Vegan Almond Coconut Macaroons

RECIPE

Yield: One 9″ square pan (You decide how big or small to cut them. I got 16 pieces)

INGREDIENTS

1.5 sticks of unsalted vegan or dairy butter, at room temperature

3/4 cup granulated sugar

5 large eggs, separated

6 ounces best quality bittersweet chocolate (try for 70 to 72% cacao)

6 ounces finely ground natural almond meal or flour

pinch of salt

1 teaspoon pure vanilla extract

A good splash of dark coffee (about 1 Tablespoon)

DIRECTION

Preheat your oven to 350 degrees F. Line a 9-inch square metal baking pan with parchment and lightly spray it with avocado oil or other kosher for Passover neutral spray.

Melt the chocolate in a double boiler. I just use an oven-safe bowl that I place over a pot with hot water. You can melt chocolate in the microwave but it’s a fussier process. Just heat the water and have the bowl sit in the pot just ABOVE the water. Stir occasionally with a spatula. Once melted, remove the chocolate from the heat and allow it to cool slightly.

While the chocolate melts, cream the better and sugar, scraping down the bowl periodically. You should cream the butter and sugar for at least 3 minutes in either a standing mixture or with a hand mixture. Slowly add the egg yolks one at a time. You want this to be light and fluffy.

Then add the slightly cooled chocolate, the vanilla extract, coffee and the ground almonds. Mix through.

In a separate clean bowl, beat the egg whites until stiff peaks form. Take about 1/4 of the whipped egg whites and thoroughly mix it into the chocolate batter to loosen it up. Then in 3 other portions, gently but thoroughly fold in the remaining egg whites just until no whites are showing. Use a rubber spatula for this and make figure eights through the batter to incorporate the whites without deflating them too much.

Pour the batter into the prepared pan and bake for about 40 minutes. The top should look baked and just slightly cracked.

Allow the brownies to cool completely before cutting. Don’t worry if the center sinks a little as it cools. Now enjoy!

Turkish Walnut Cookies for Passover (Mustacudos de Muez)

~ lisaandfrancescook ~ 1 Comment

Mustacudos de Muez are a Passover specialty of the Jews of Turkey. These unprepossessing cookies are simple to make and quite delicious. Unlike the many varieties of almond and coconut cookies that are ubiquitous during Passover, the Mustacudos de Muez are not as chewy or as sweet. The walnuts have a unique depth of flavor and the orange zest and cinnamon will transport you to the Bosporus.

These cookies are great with tea or coffee, but also would be wonderful with a sweet dessert wine. When you bite into one, there is a bit of crunch to the outer shell of the cookie and then you experience just a slight chewiness as you inhale the orange, walnut and cinnamon goodness.

I found the recipe in Claudia Roden’s The Book of Jewish Food.

If you looking to arm chair travel this Pesach holiday, you can’t go wrong with these delightful and simple cookie. They are fairly sturdy so also make a good treat to bring if you are lucky enough to be invited to someone else’s Seder.

There are many wonderful desserts on my blog that are Kosher for Passover and I’ve just added another. Tomorrow I will post my Passover Brownies recipe. After all, you can’t have too many great desserts.

RECIPE

Yield: Between 16 -20

INGREDIENTS

2 cups (250g) English walnuts

1/2 cup (90g) granulated sugar

1 large egg

Zest of 3/4 of a large orange (navel or Cara Cara)

3/4 teaspoon of ground cinnamon

1/4 teaspoon of Kosher salt

DIRECTIONS

Preheat your oven to 350 degrees F. or 325 degrees F if using a convection oven.

Line rimmed cookie sheets with parchment paper or use a Silpat.

Place all of the ingredients in a food processor and blend until the mixture forms a firm paste with the walnuts still retaining some coarseness.

Moisten your hands with a bit of water or a thin coating of a neutral oil so that the paste does not stick.

Form the mixture into balls the size of walnuts in their shell. Arrange them on the prepared cookie sheets leaving about an 1.5 inches between. Bake for 20 to 25 minutes. Remove them from the oven and allow them to cool before storing the cookies in a tin or airtight container.

Triple Chocolate Banana Protein Muffins

~ lisaandfrancescook ~ Leave a comment

Triple Chocolate Banana Protein Muffins are one of my go to breakfast muffins. They taste like a great chocolate banana bread but with an ooey, gooey chocolate center and a hit of Dutch-processed cocoa to up the chocolate game. And did I mention that they happen to be gluten free? I mean, come on!

These Triple Chocolate Banana Protein Muffins will keep you going all morning long or for a healthy afternoon snack when dinner is hours away. When making these delicious muffins, it is essential to use VERY ripe, even black, bananas. These add lots of natural sweetness without adding a lot more sugar.

If you want to make these muffins a bit more tropical add 2 Tablespoons of unsweetened, finely shredded coconut to the mix before baking. These muffins can be frozen or refrigerated. I usually take out four muffins at a time which we go through in 2 days. Do zap the muffins before eating to re-gooify the chocolate centers. Sooooooo good!

RECIPE

YIELD: 12 standard size muffins

INGREDIENTS

3 medium bananas – VERY ripe, peeled and mushed leaving just a few whole bits of banana visible. If your bananas are really black, there will even be liquid.

1/3 cup dark chocolate vegan chips

1.75 cups of superfine almond flour (I like to mix blanched (without the skins) almond flour and natural (with the skins) almond flour for the best texture)

1/3 cup coarsely chopped walnuts

1/4 dark or light brown sugar

1/2 cup of your favorite protein powder (I like a Grass-fed vanilla protein powder)

2 Tablespoons peanut butter powder

2 Tablespoons Unsweetened Dutch Process Cocoa Powder (I like Valrhona but any good brand will work.)

2 Tablespoons finely shredded unsweetened coconut (Optional)

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher or sea salt

3 large eggs

1/4 cup of Refined Coconut Oil, melted and cooled slightly

Chocolate peanut butter or chocolate almond butter

DIRECTIONS

Preheat your oven to 400 degrees F. with a rack in the middle.

Line a muffin tin with parchment muffin cups (You could spray a non-stick pan instead of using the parchment, but I like the liners.)

In a large bowl, add the almond flour(s), nuts, chocolate chips, baking soda, baking powder, cocoa, salt, peanut butter powder and protein powder. Mix thoroughly.

In a separate medium bowl, add the eggs, brown sugar, mushed bananas and melted coconut oil. Whisk together to incorporate everything. Then add the wet ingredients to the dry ingredients. Mix until you no longer see bits of almond flour but don’t continue mixing after that. Allow the mixture to rest for 12 minutes to allow the almond flour to absorb all of the wet ingredients.

Using a 2 tablespoon scoop or measure, add this amount of batter to each muffin cup. It should fill about 1/2 of the muffin cup. Then add about 1 teaspoon of the chocolate almond or peanut butter to the center of each muffin. Fill the muffin cups to the top of the tin with the remaining batter.

Place the tin in the 400 degree oven for 6 minutes. Then turn the heat down to 375 degrees and continue baking for about 11 more minutes. Ovens vary so just watch it until you see how your oven does.

Remove the pan to a wire rack and allow the muffins to cool in the tin for 12 minutes. Then remove the muffins from the tin and place directly on the cooling rack to completely cool.

Once the muffins are cool, they can be store in plastic bags or stasher-type bags depending on how you plan on keeping them. I use three bags and refrigerate 2. We go through these every 2 to 3 days. Unless your house is very warm, the muffins can remain unrefigerated for 2 to 3 days without spoiling. Now enjoy!

Butter Bean Stew with Kale and Pasta

~ lisaandfrancescook ~ Leave a comment

You don’t have to be vegan to enjoy this rich, gently spicy Butter Bean Stew with Kale and Pasta. Rose harissa, thyme, rosemary and garlic will take this otherwise humble dish to the next level. The beans are dense and creamy, the pasta is slurpy and the sauce simply cries out to be slathered on a piece of crusty bread.

Rose harissa is a fragrant and mildly spicy North African chili paste featuring chili peppers, garlic, olive oil and rose petals. In addition to its slightly floral spiciness, rose harissa adds a glorious color to the sauce. These days, it can frequently be found in better grocery stores and is readily available online.

Butter Bean Stew with Kale and Pasta is perfect for these still chilly and damp winter days. And as if it weren’t enough to be hearty, delicious and healthy, the dish is made entirely in just one pot! Now who doesn’t like that!?

Butter Beans, which are also called lima beans can be found frozen and in jars. I’ve tried the ones in cans and thought that they were just awful. You could use any large white runner bean in this recipe. If you can find butter beans in jars, I strongly recommend that you keep a few jars in your pantry for a quick dinner.

Since the stew contains pasta, you don’t really need a carb, but we bake our own bread and I have rarely ever said no to a great piece of bread. This stew has everything, including an entire bunch of Dino kale (also called lacinato or cavolo nero) so no salad or side veg is necessary. This one-pot wonder comes together in about 35 minutes, which makes it perfect for weeknights. Be sure to keep a little of the water/bouillon mixture aside to add if you will have left-overs. The sauce does thicken even more as it sits.

RECIPE

YIELD: 4 generous servings

INGREDIENTS

1 Tablespoon avocado or Olive oil (I used some of the oil from the jar of sundried tomatoes)

1 large leek, washed and thinly sliced (White and light green parts)

4 cloves of garlic, peeled and minced

1 rounded teaspoon dried thyme

1 rounded teaspoon dried rosemary

1 teaspoon of kosher salt

1/3 to 1/2 cup of oil-packed sundried tomatoes, drained and chopped

1 Tablespoon all-purpose flour (If you are GF you could use cornstarch or potato starch)

About 2.5 cups of hot water (Keep about 1/2 cup aside to add as needed)

1 vegan bouillon cube, crumbled and dissolved in the hot water (You could use Better than Bouillon if you prefer.)

1/2 Tablespoon (1.5 teaspoons) Rose harissa

400 to 500g. cooked butter beans with their liquid, preferably from a jar (About 3 cups)

1/2 cup unsweetened vegan heavy cream (I like soy cream, but other plant-based cream should work.)

1 bunch of Dino kale (Also known as lacinato or cavolo nero) with the thick stems removed. Just tear or coarsely chop the kale.

1/4 cup nutritional yeast

2.5 sheets of fresh lasagna, torn into slurpable pieces (I have seen GF fresh lasagna in my store but have never tried it so I cannot vouch for it. But if you do use a GF pasta, and sub out the flour as suggested, this dish could be GF as well as vegan.)

DIRECTIONS

Heat the oil in a 5 quart pot or Dutch Oven over medium high heat. Add the leeks and 1 teaspoon of salt. Cook for about 4 minutes or until the leek has softened and just begun to brown around the edges.

Add the garlic, thyme and rosemary. I like to rub the dried spice between my hands to activate the oils. Stir through and cook for about 2 minutes or until fragrant.

The sundried tomatoes and flour go in next. Give everything a good stir and cook for 1 minute.

Stir in the water with the bouillon and bring everything to a boil. With the pot uncovered, reduce the heat to a simmer and cook for a couple of minutes until the sauce begins to thicken.

Then add the beans with their liquid, the rose harissa and the cooking cream. Stir through and cook for another couple of minutes.

Add in the chopped or torn kale and stir through for a couple of minutes. Once the kale has slightly softened, add the nutritional yeast and stir that through.

Now tear the lasagna into slurpable pieces and throw them into the pot.

Stir through. As soon as they soften, which only takes a couple of minutes, you are ready to enjoy!

Bucatini with Creamy Cabbage and Walnut Sauce

~ lisaandfrancescook ~ Leave a comment

I know. Cabbage and pasta?? But stay with me here because this vegan sauce is actually quite wonderful. It’s creamy, dense, full of silky, caramelized cabbage and thickened with ground walnuts, cashew milk and nutritional yeast for just the right nutty, cheesy finish. The thick bucatini is the perfect pasta to slurp up this delicious Creamy Cabbage and Walnut Sauce.

When we watched Nisha Vora make it, my husband, who is quite open to vegan dishes, said thanks but no thanks. I was quite certain that I could make this and he would love it. With a few tweaks from the original recipe, he gobbled it down and even had seconds. I served it with a crisp arugula salad and my homemade seeded whole grain sourdough bread. So, so good!

Creamy Cabbage and Walnut Sauce of course can be used with other pasta shapes. And because this dish is not super protein dense on its own, you might want to serve it with a lentil rigatoni or high protein pasta to up your protein intake.

Not only is this dish delicious, it is budget friendly. Once again, the humble, ubiquitous green cabbage is transformed into star material – just like the girl with glasses in the old Hollywood musicals. All of the ingredients are easily available in any good supermarket.

Unlike the original recipe, I did not use fresh thyme or basil. I have found that fresh basil especially goes bad so quickly that it is not something I try to keep on hand. Freeze dried herbs, however, are flavorful and last well in either the fridge or in the pantry for the shelf stable versions. I also find that the flavor of the thyme and basil is much more reliable than for the fresh herbs.

RECIPE

YIELD: 4 to 6 servings

INGREDIENTS

1 small green cabbage (About 1.5 pounds)

5 Tablespoons Extra Virgin Olive Oil, divided

kosher salt and fresh cracked black pepper

4 fat garlic cloves, peeled and very thinly sliced

1/2 Tablespoon (1.5 teaspoons) of dried thyme

1/2 teaspoon red pepper flakes

1.25 cups of full-fat unsweetened oat milk or cashew milk (I used cashew milk)

1/2 cup of nutritional yeast

3/4 cup (3 ounces) lightly pan-toasted walnuts, pulsed or crushed into a coarse powder

1 Tablespoon fresh lemon juice (1/2 of a juicy lemon)

1.5 teaspoons dried basil or a handful of fresh

Coarsely chopped flat-leaf parsley for garnish

DIRECTIONS

Slice the cabbage into quarters. Then cut out the thick core. Using a sharp knife, slice or shred the cabbage. You should have about 10 cups. Thinly slice the garlic cloves.

Heat a 12-inch non-stick or seasoned cast iron skillet with high sides over medium high heat. Add 3 Tablespoons of the EVOO and heat until shimmering.

Add the cabbage, 1 teaspoon of the salt and about 8 to 10 cracks of black pepper.

Use tongs to coat the cabbage in the oil. Cook for about 10 minutes, stirring occasionally. Cook the cabbage until it is silky and starting to brown. If it seems to be sticking or browning too quickly, add a splash of water to deglaze the pan.

While the cabbage is cooking, lightly pan toast the walnuts and process them into a coarse powder. I found that a mini food processor worked great by pulsing the nuts. You don’t want a paste, which is why pulsing the nuts is important. If you don’t have a processor, you can crush the nuts with a rolling pin or bottle.

Add the garlic, thyme and red pepper flakes and stir frequently for 2 minutes. Remove the pan from the heat. Cover it and set aside.

Cook the pasta according to the package but for the least amount of time shown. Just before the pasta is finished cooking, ladle off 1 cup of starchy pasta water.

Meanwhile prepare the sauce. Using a large measuring cup or a bowl, whisk together the cashew milk, nutritional yeast, 1/2 teaspoon salt and 2 Tablespoons of EVOO.

Once you have drained the pasta, add it back to the pot and add in the sauce and crushed walnuts. Toss it well using tongs over medium heat to coat all of the pasta. I added in a ladle or two of the pasta water to loosen the sauce and to give extra creaminess. Fold in the cabbage.

Remove from the heat and add the lemon juice, dried or fresh basil and a few extra cracks of black pepper if desired. Garnish with the parsley and dig in!

I added the remaining reserved pasta water to the left-over pasta for storage in the fridge. Sauces almost always thicken as they sit and this will give the sauce the right consistency when reheating.