vegan

Everything But the Kitchen Sink Vegetable Soup

~ lisaandfrancescook ~ Leave a comment

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

My Everything But the Kitchen Sink Vegetable Soup is a one-pot wonder, that only improves with reheating. When it comes to food, nothing makes me happier than a big pot of soup on my stove and fresh bread in the oven. It spells comfort, security and deliciousness. In a world that has seemingly gone crazy, I think that many of us could do with some of that.

While I will tell you how this version was made, it will easily adapt to what you have on hand or that is easy to find in your local market. Don’t let a big pot put you off. This soup freezes well and keeps in the fridge for at least 5 days. I often don’t ever get to refrigerate it. I just heat it through in the morning and the evening and always have a delicious and healthy lunch or afternoon snack ready to eat.

Because my husband and I often eat soup and delicious fresh bread as a dinner, I always try to be cognizant of the protein content. The Everything But the Kitchen Sink Vegetable Soup gets its protein from the two types of beans that I use as well as the vegan sausage that I add. While I did not use a high protein (lentil) pasta this time, that would also raise the protein level. If eating a vegetarian or vegan meal isn’t important to you, feel free to add any kind of sausage that you happen to like, but do cook it first.

There is nothing difficult about making this soup and I happen to find chopping veggies a very Zen experience. If you don’t, many grocery stores sell pre-chopped veggies in their produce sections. But doing it yourself is cheaper as well as there being less chance of contamination. If you are really short of time, you can used drained and rinsed canned beans, but cooking beans from dried is so much better. This soup is perfect to make the night before you intend on serving it and on a slow weekend. The prep time is well under an hour and then it just simmers while you go do whatever you want.

Don’t be scared off by the length of the ingredients or directions. I just try to give you alternatives and to walk you through the process so that ANYONE could make this.

The version below has an Italian Minestrone-ish flavor profile and I used a vegan Italian sausage. However, by switching up the herbs and sausage, if used, you can instantly change it to be more Cajun or Middle Eastern or South Asian. And if you are not into pasta (who isn’t into pasta?!) you could use farro, barley, wheat berries, rice etc. The cook times for the grains will change somewhat but they all work.

Now because I am not dogmatic about veganism, I will admit that I like to add parmesan rinds to my soups. It is not in the ingredients list, but if you are not bothered by using this ingredient, I recommend adding along with the beans. If you do not wish to add the cheese rinds or if you don’t have any on hand, I would suggest adding a 3-inch strip of lemon zest to the pot with the beans.

Serve this with any good bread. If you have the time and inclination, make my breadsticks. Other than a nice glass of red wine, you are set. Enjoy!

Recipe

Yield: About 8 to 10 servings

Ingredients

2 to 3 Tablespoons of a buttery EVOO or Avocado oil

1.5 cups of dried beans soaked for at least 5 hours or overnight (I used a combination of cannellini and cranberry beans but navy or Great Northern or any runner bean would work.)

1 large or two smaller leeks (About 2 cups) white and light green parts, thinly sliced (You can use onion or shallots or a combination.)

5 to 6 cloves of garlic, peeled and finely chopped

3 large carrots, peeled and cut into a large dice

3 to 4 smallish potatoes, peeled and cut into a large dice (Yukon Gold or Red Bliss Potatoes are great here.)

2 medium zucchini, cut into half moons about 1/2-inch thick

About 2 cups of fresh green beans (preferably French Haricots Verts because they hold up better, but any crisp green bean will work) trimmed and cut into approx. 3-inch pieces

1/2 cup small pasta of choice (I used a tubetti but a small shell, macaroni or orecchiette etc. would work.)

28 ounce can of Italian plum tomatoes

2 Tablespoons tomato paste

1.5 teaspoons kosher salt and freshly cracked black pepper or to taste

2 rounded teaspoons dried Oregano, rubbed between your fingers

1 rounded teaspoon dried Basil

1.5 teaspoons dried Parsley or 1 Tablespoon of fresh, chopped flat-leaf parsley

1 or 2 bay laurel leaves

3-inch strip of lemon zest

1 bunch of Dino (Lacinato) Kale, stems removed and coarsely chopped (Baby spinach or chard would work as well)

4 cups vegetable stock

8 cups water or more, as needed

Vegan Italian Sausage (Optional, but recommended) (I like Field Roast brand – a 4-pack is 13 ounces, but there are other brands out there that are also good.)

Directions

Drain and rinse the beans well

In a 6 quart or larger stock pot or Dutch oven with a tight lid, heat the oil. Add the sliced leeks and sauté over medium heat for about 8 minutes or until just beginning to turn golden. Add the garlic and sauté for one minute more.

Add the carrots and potatoes and mix through. Cook for about 3 more minutes or until they just begin to soften. Add the tomato paste and canned tomatoes. If you are using whole tomatoes, break them up with a wooden spoon or your hands (BEFORE adding to the pot!).

Add the drained beans and give everything a good stir. Add the vegetable stock and water and bring the pot to a boil. Some scum from the beans will likely rise to the top. Just spoon most of it off and throw it away. Add the herbs, lemon zest, salt and pepper. Once you have done this, cover the pot, reduce the heat to a simmer and cook for about 2 hours.

A trick I learned from watching Sohla El-Waylly is to place the dried pasta in a bowl and just barely cover it with the hot soup liquid. Allow the pasta to sit in this liquid for about 30 minutes before adding it to the pot. This seems to prevent the pasta from swelling to ridiculous heights and retains more of the texture and pasta integrity.

After the soup has cooked for at least 2 hours (although 3 or even 4 hours is fine on a low light, if this fits in better with your schedule.) then add all of the other ingredients. Cover the pot and cook on simmer for at least 30 minutes. If you are not planning on serving the soup the same day, cover the pot and just bring it back to a boil after adding the remaining ingredients. Then turn off the heat. The next day, slowly bring the soup to a simmer. If I’m at home all day, I sometimes keep the soup on a very low light all day.

Moroccan Beet Greens – Selka

~ lisaandfrancescook ~ 1 Comment

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

I first tasted Moroccan Beet Greens – Selka in Israel back in the 1970’s. It was heavy like immediately. And yet, I’ve only actually made them a few times, whereas I make Barba or Moroccan Beet Salad every week for Shabbat. Unfortunately, where I shop (and I usually go back and forth between 4 stores) either the greens are missing entirely from the whole fresh beets or they are so wilted that they are only good for compost.

However, when my husband stopped at the market on our way back from one of our long walks, I was excited to see fresh, beautiful beet greens attached to the beets that I wanted to buy for roasting. Like other greens – Swiss Chard, Spinach, Collards, Kale – they are best sautĂ©ed in a little oil and with lots of garlic.

Moroccan Beet Greens kick things up just a notch, as you will find with most Moroccan food. I like my greens just ever so slightly crunchy and on the tart side. However, if you prefer a softer green, just sauté them a bit longer.

Do these greens make the most beautiful presentation? Probably not. However, they are delicious and are higher in iron than spinach, while also being rich in Vitamins C and K, anti-oxidants, magnesium and potassium.

So if you are fortunate enough to shop where beet greens are fresh, buy them and make this delightful and easy salad. Just a quick note: beets are grown in sandy soil, so wash the greens very well and spin them dry.

Moroccan Beet Greens – Selka

Yield: About 2 cups of salad (Can be doubled)

Recipe

Ingredients

1 large bunch of fresh beet greens, washed very well, dried and cut into about 3″ pieces (A salad spinner is great for drying, if you have one.)

1 to 2 Tablespoons EVOO, Avocado or other neutral oil

3 large cloves of garlic, minced

1/2 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon Aleppo or freshly cracked black pepper

1/4 teaspoon ground sumac

lemon wedges

Directions

Mix the cumin, paprika, salt, sumac and pepper together in a small dish

Heat oil in a large sauté pan with a tight-fitting lid. Add the garlic and watching carefully, sauté just until it barely begins to brown.

Add half of the beet greens and half of the spice mixture and mix through with the garlic. Then add the remainder of the greens and spice mixture. Cover the pan tightly and simmer for about 10 minutes, giving it a stir through once. If the pan seems dry add a tablespoon of water. However, if your pan lid is tightly fitting, you most likely will not need this.

After stirring everything through, re-cover the pan and cook for about 10 minutes more. Again giving it a stir about halfway through. Check if the stems are a desired softness.

Place in a serving dish and garnish with lemon wedges which can be squeezed over the top just before serving.

Tofu Butter “Chicken” with Spinach

~ lisaandfrancescook ~ Leave a comment

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

Pesach begins in just a few days. So very soon we will be eating only foods that are kosher for Passover. But tonight, I craved some Indian-style food. I went to one of my favorite vegan blogs, Pick Up Limes, to look for a recipe that would stave off my craving and didn’t require a trip to the grocery store. The Tofu Butter “Chicken” with Spinach, with a few tweaks by me is the VERY delicious result.

Tofu Butter “Chicken” with Spinach does use quite a lot of spices, but since I use most of them quite frequently either for Middle Eastern cooking or South Asian, I had everything on hand. Wherever – and whenever – possible, I like to grind my own spices. The whole spices keep better than store-bought ground and the flavor is soooooooooo much better. With an inexpensive coffee grinder, this adds only a couple of minutes to my prep time. However, you do you and there is no judgment if you use pre-ground spices and spice mixes.

I say that this recipe is Indian-style. I am not Indian and I make no claims that this is absolutely authentic. However, I do claim that it is super delicious and will be at least Indian adjacent.

In fact, the sauce is so delicious, that even if you don’t like tofu, you could use the sauce with real chicken or vegan “chicken” chunks.

One of the beauties of home cooking over ordering in is that you are in control – to say nothing of how much money it saves. So if you don’t love a lot of heat or if you crave a LOT of heat, you get to prepare things exactly as you like it.

One Indian food blogger that I have recently started watching talks to Westerners with “Baby Mouth.” Well my husband and I have graduated a bit past that, but let’s just say we have “Toddler Mouth” when it comes to spicy food. So this recipe has some heat but won’t blow your head off. The spices in the sauce just sing. It’s more Aida than Parsley Sage Rosemary and Time!

We ate this Tofu Butter “Chicken” with Spinach over Basmati rice and with naan. While spinach is not traditional in Butter Chicken, I added it both for its color and nutrients. You can, of course, leave it out. It would be lovely to eat this alongside a nice IPA but this close to Passover I don’t have any beer in the house.

But as my husband and I age, I am even more determined that as much as possible, I will make what goes in our mouths be as healthy to us and the planet – without sacrificing flavor or our great pleasure in eating. And yes, we eat dessert all the time. Often, like tonight, our dessert is melon with mango and some good dark chocolate. I am no killjoy when it comes to food. We also often have a glass of wine with dinner. And yes, I love a great cake or cookie as well as ice cream!

So I hope that you will give this Tofu Butter “Chicken” a try.

Recipe

Yield: 4 servings with rice or naan (or both!)

Ingredients

Tofu

16 oz. (450 g) extra or super firm tofu, dried and cut into 1 cm cubes 

½ cup (120 mL) unsweetened vegan yogurt 

2 tsp (3 g) garam masala

1 tsp (2 g) ground cumin

1 tsp (2 g) ground coriander

½ tsp ground turmeric

1 pinch salt

Sauce

¼ cup (32 g) raw cashews

1 Tablespoons (15 mL) neutral vegetable oil (I like avocado for its high smoke point and health properties)

5 cloves garlic, minced

1 large onion, chopped

1 jalapeño or Serrano pepper, seeds removed, minced

2 tsp (4 g) freshly grated ginger

1½ Tablespoons (8 g) garam masala

1½ Tablespoons (8 g) ground coriander

1½ Tablespoons (9 g) ground cumin

1 tsp (6 g) salt

¼ tsp cayenne pepper (I prefer Rajasthan chili)

1⅔ cups (400 g) canned diced tomatoes

¼ cup (66 g) tomato paste

½ Tablespoons (7 mL) agave syrup (I didn’t have any on hand so used maple syrup)

1⅔ cups (399 mL) canned full-fat coconut milk 

2 large handfuls of baby spinach, coarsely chopped

Directions

Soak the raw cashews in boiling water to soften. Set aside for 10 minutes. Preheat the oven to 400°F (205°C).

In a bowl, combine the tofu, yogurt, garam masala, cumin, coriander, turmeric, and salt.

Transfer the tofu to a lined baking tray and bake for 15 – 20 minutes, stirring once or twice. Keep an eye on it to prevent burning.

To a large pot on medium-high heat, sauté the oil, garlic, onion, jalapeño, and ginger for 5 minutes. Add splashes of water as needed to deglaze the pan.

Add in the garam masala, coriander, cumin, salt, and cayenne pepper and cook for 1 more minute, stirring throughout to toast the spices.

Then add the drained cashews, diced tomatoes, tomato paste, agave syrup, and coconut milk.

Blend everything using an immersion blender or transfer to a standing blender to blend until smooth. Let simmer on low, and cover with a lid for about 20 minutes. Then add the spinach, if using. Re-cover the pot and cook for 5 more minutes.

Once the tofu is golden, remove it from the oven and add it to the pot. Give it a gentle stir.

Serve with naan or rice or both. Enjoy!

    Storage

    Keep in an airtight container in the fridge for up to 3 days.

    Chocolate Orange Vegan Passover Cake

    ~ lisaandfrancescook ~ 4 Comments

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

    It’s almost Passover. In the past, I hosted Seders for friends and family, but most everyone has moved away. So this year, it will be just me and my husband at home and a shared Seder hosted by someone else.

    Pesach has always been my favorite holiday on the Jewish calendar. I never tire of reading the dramatic narrative of the Maggid that tells the story of how the Jewish People were freed from slavery. And then there is the Seder itself. Who doesn’t love a holiday that is centered around sharing food, telling stories and singing songs with friends and loved ones? Dayenu!

    But because this Pesach we are simply two at home, there are only so many desserts that we can consume. (I will link below to some wonderful Passover desserts that I encourage you to try rather than simply eating store-bought from a can.) However, when I came across this dessert, I needed to try it. And, of course, I needed to make it my own with a few tweaks. If, however, you are not a fan of orange and chocolate, just leave out the orange zest and liqueur.

    While Chocolate Orange Vegan Passover Cake is clearly vegan, it’s good enough to serve to non-vegans. Unless fudgy dark chocolate that melts in your mouth doesn’t appeal to you. Wait, what? How is that even possible?

    When it comes time to serve the cake, you can go as simple as dusting the top with confectioner’s sugar or you can be as utterly decadent as adding non-dairy ice cream or whipped cream. That is between you and you!

    Depending on your level of observance, you will either buy all of your ingredients labeled Kosher L’Pesach or will use what you have on hand. That’s between you and your rabbi.

    For other Passover Dessert ideas:

    Lemon Ricotta Almond Cake for Passover

    Death by Chocolate Vegan Passover Cake

    Passover Sephardic Wine Cookies

    Chocolate Chip Vegan Meringue Buttons for Passover

    Passover Almond Coconut Macaroons

    Passover Florentine Cookies

    Passover Orange Ginger Spice Cookies

    Iraqi Almond Cardamom Cookies

    Tarte Citron Mama (Just replace the 1 Tablespoon of flour with Matzah Cake Meal.)

    Recipe

    Yield: About 10 to 12 servings (It’s rich.)

    Ingredients

    3 ounces unsweetened vegan dark chocolate bars, broken into smallish pieces (Go for the highest percentage of cocoa solids that you can find. This one is 50% – I would have preferred 70% but it worked fine and it was what I had available.)

    â…“ cup coconut oil

    1 (15-ounce) can unseasoned pumpkin puree

    Âľ cup almond flour (I like to use the “super fine” blanched almond flour for a somewhat lighter finished cake.)

    Âľ cup pure maple syrup

    ½ cup unsweetened Dutch-process or natural cocoa powder

    ½ cup packed light brown sugar

    1 tablespoon instant espresso granules

    1 Tablespoon Orange Liqueur such as Sabra

    Grated zest of one medium orange (preferably navel)

    2 teaspoons vanilla extract

    ÂĽ teaspoon salt

    1 tablespoon Kosher for Passover confectioners’ sugar*

    Possible Garnishes

    1 ÂĽ cups fresh blueberries (Optional)

    1 ÂĽ cups fresh raspberries (Optional)

    Chocolate covered orange slices or strips (Optional)

    Directions

    1. Preheat oven to 375°F. Line bottom of an 8-inch springform pan with parchment paper; lightly coat bottom and sides of pan with cooking spray. Place the pan on a parchment paper-lined rimmed baking sheet. [NOTE: If you are using a springform pan with its own built-in tray, like mine, it is unnecessary to place another pan underneath.]
    2. Combine chopped chocolate and coconut oil in a small saucepan. Cook over medium-low heat, stirring constantly, until the chocolate is completely melted. Remove from heat and let cool slightly, about 5 minutes. (This can also be done in the microwave. Start at 30 seconds and then give it a stir. If the chocolate isn’t all melted add another 10 seconds, then stir. Do this until you have a smooth, glossy chocolate.) You must watch this. If the chocolate seizes up, you will need to start over.
    3. Meanwhile, whisk pumpkin, almond flour, maple syrup, cocoa, brown sugar, espresso granules, vanilla, orange zest, liqueur and salt together in a medium bowl until well combined.
    4. Whisk the melted chocolate mixture into the pumpkin mixture until well combined. Pour the batter into the prepared springform pan; smooth the top with a spatula. Bake until a crust has formed on the top and sides, about 50 to 60 minutes. Remove from oven and let cool in the pan for 15 minutes. Remove the pan sides and let the cake cool completely, about 1 hour. Cover and refrigerate until firm, 8 hours or overnight. [NOTE: The cake can be made one day ahead. If you will be doing that, leave the cake rim on the pan until you are ready to serve.]
    5. To serve, lightly dust the top of the cake with confectioners’ sugar and serve with berries. (Use a sharp knife dipped into hot water to slice this dense, chocolaty cake right out of the refrigerator. Carefully wipe the knife with a wet paper towel between slices to get clean, crisp-looking slices.)

    To Make your own Kosher for Passover Confectioner’s Sugar

    Combine 1/2 cup sugar with 1/2 tablespoon potato starch in a food processor and process until very finely ground and powdery. Store leftovers in a dry container in the pantry.

    Vegan Mac & Cheese

    ~ lisaandfrancescook ~ Leave a comment

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

    Support Humanitarian Efforts in Israel and Ukraine

    My father was in the candy-making business for his entire adult life. And every year he would attend what the family called The Candyman’s Ball. He would return home from this evening laden with goodies from candy makers around the world. Yes, our house was always a favorite stop for Trick or Treating.

    As part of his job, my father purchased huge quantities of sugar, cocoa, milk and other ingredients. Over the years, our family became good friends with his contact for dairy products from Fond Du Lac, Wisconsin. In fact, even after my father had died, we kept in touch and Toni knitted a beautiful sweater for my son when he was born. I have saved the sweater for my grandchildren, but sadly, we did finally lose track of one another. However, the fond memories of visits to their home remain.

    Every year John would send us a 5-pound wheel of a delicious Pippen Cheese – a kind of cheddar. I always loved when the cheese arrived because it meant that my mother would make her wonderful Mac & Cheese. We’re not talking boxed Mac & Cheese, although that does have its place in the world of food, as most parents of young children can attest. Her Mac & Cheese was a thing of beauty, covered with thick slices of tomato, bread crumbs and cheese on top that would get bubbly and toasty brown.

    My Vegan Mac and Cheese is more of an homage to my mother’s wonderful recipe rather an attempt at exact duplication. Like her deep-dish apple pie, it is something best left to my memories.

    If you follow my blog, you will know that my husband and I try to eat more and more vegan and vegetarian meals. We do it for both health and personal ethical reasons. With the advent of so many new and really excellent vegan products, you no longer only need to eat beans, tofu and veggies – much as I love them.

    While I rarely crave much meat (never did), I do desire a creamy, comforting Mac & Cheese now and then. But it’s really just too rich to be eating much of it at our age. I don’t want to merely live a long life, but a healthy one. So I challenged myself to come up with a delicious vegan version of Mac & Cheese. Of course, I did the usual thing of going online first and checking out available vegan recipes. Then I like to pick and choose things I like from several and ultimately include my own touches.

    If you are looking to feed a hungry bunch, you can’t miss with this Vegan Mac & Cheese. All it needs is some good bread and a green salad. A nice glass of wine for the adults wouldn’t be bad either! And while this appears very rich, it is all plant-based fat. So when you crave that silky, creamy Mac & Cheese but worry that maybe your cholesterol says “uh uh” try this version instead.

    Recipe

    Yield: 6 portions

    Ingredients

    16 ounces pasta of choice, cooked according to package instruction (Use the shortest time given since this will also bake in the oven. Reserve 1/3 cup of the pasta water for use in the sauce!)

    2 cups plain soy milk

    2 cups plant-based cream

    1/2 cup nutritional yeast flakes

    1.5 teaspoons ground mustard powder (You could add 2 teaspoons of Dijon mustard if you don’t have mustard powder.)

    1 teaspoon kosher salt

    1/4 teaspoon white pepper or to taste

    2 rounded teaspoons vegan cream cheese

    12 ounces vegan cheese, of choice – shredded (I used a combination of cheeses but you could use all cheddar-style)

    5 to 6 Roma tomatoes, thickly sliced

    Seasoned dried breadcrumbs (About 1/2 cup, although I didn’t really measure. You’ll scatter as much as you like.)

    1/3 cup reserved pasta water

    EVOO or melted plant-based butter for drizzling

    Directions

    Preheat oven to 375 degrees F.

    In a medium-sized pot, on medium high heat, add all of the sauce ingredients and stir to melt. When the mixture is creamy, remove from the heat and pour over the cooked, drained pasta.

    Place in a large, rectangular baking dish which is at least 2-inches deep. Cover the top with slices of tomato. Generously sprinkle the bread crumbs over the tomatoes and drizzle EVOO or melted vegan butter over the top.

    Put the pan in the oven and bake for 30 minutes or until the top is bubbly and toasted. (I actually had to place mine under the broiler for a couple of minutes since the oven I am working with in my rental is not the greatest.)

    Allow the Mac & Cheese to rest for 15 minutes before serving. This will help everything to come together and will make serving easier. Now enjoy!

    Baked Apples

    ~ lisaandfrancescook ~ Leave a comment

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

    Support Humanitarian Efforts in Israel and Ukraine

    Growing up, my grandmother and my mother always made baked apples as soon as autumn began. My father loved eating these fragrant, dense treats with a bit of heavy cream poured on top while the apples were still warm from the oven. Even if you grew up poor in a shtetl or later a tenement, apples were affordable. So every Ashkenazi Jewish home ate wonderful apple cake in one form or another, strudel and baked apples. There are many examples on this blog of delicious apple cakes.

    For me, autumn and winter smell like apples and cinnamon. There is nothing more wonderful than walking in from the cold to a house redolent of these aromas. You could taste the deliciousness in the air we would breathe.

    So when I was grocery shopping and saw some beautiful, large Cortland apples, I told my husband that I was going to treat us to baked apples for Shabbat dessert. These juicy apples are known for being sweet with a hint of tartness and are perfect for baking. But, of course, apples are regional so if you don’t have Cortland apples where you live, ask the grocer or local orchard what apples will make great baked apples. Rome Beauties were also available growing up in New York and were another good option.

    Baked Apples are neither difficult nor fancy. They likely won’t win a prize for the most beautiful dessert. And there isn’t a sprinkle in sight. But if you are looking for a dessert where you close your eyes for that first bite and then have a sigh of contentment escape you – well look no further.

    The recipe here can be easily adjusted to suit your tastes. If you don’t like or have dates, you could use raisins or dried cranberries or just leave them out and add additional nuts. If you don’t like nuts, add more dried fruit. I used sweet hawaij which we love, but you could use all cinnamon or a mixture of cinnamon and nutmeg. If you have apple juice (I did not) you could use that instead of water. These are not precious – just simple and delicious. So just make them and enjoy. They are especially great while sitting around a fire.

    Try them on their own or with some good vanilla ice cream or cream (dairy or vegan). How soft you like your apples is personal taste. You don’t want apple sauce but you also don’t want crunchy apples. Depending on your oven, 40 to 45 minutes for large apples is about right for me. However, ovens vary as do apples. So start checking them after 35 minutes. You want to be able to eat the apples with a spoon – not a knife and fork.

    We enjoy them warm, but they will keep for a day or two covered in the fridge. You can always warm them up a bit in the microwave before eating.

    Recipe

    Yield: 4 servings

    Ingredients

    4 large baking apples

    3/4 teaspoon sweet hawaij or ground cinnamon or cinnamon and ground nutmeg

    pinch of salt

    3 Tablespoons softened unsalted butter or vegan “butter”

    1 Tablespoon chopped walnuts

    1 Tablespoon dried fruit of choice cut into small pieces

    1/4 cup whole rolled oats (Not instant)

    1/4 brown sugar

    juice of 1/2 a small lemon

    1 stick cinnamon

    4 to 5 whole cloves

    3 strips of lemon zest

    3/4 cup warm water or apple juice

    Directions

    Preheat the oven to 400 degrees F.

    Wash, dry and carefully core the apples. I found it easiest to use a sharp paring knife and a metal measuring teaspoon. You want to cut down about 3/4 of the way until you reach and remove the seeds. While I have an apple corer, I found this method to be easier. As soon as you have cleaned out the core, squeeze a bit of lemon juice into the opening to prevent browning and because lemon and apples are a great combination!

    Place the ground spices, brown sugar, butter or vegan “butter”, oats, salt, dried fruit and nuts into a bowl. Using your fingers or a fork, smush everything together until the mixture is soft and the elements are well distributed.

    Using a teaspoon or your fingers, evenly divide the filling into the opening you created when you cored the apples. Go all of the way to the top. Place the apples in an 8 or 9-inch square pan or baking dish. They should be able to stand up in the dish without assistance. Pour in the water or apple juice and add the whole cloves, cinnamon stick and lemon zest. This will prevent the apples from drying out while baking and makes a delicious liquid to spoon over the top when serving.

    Place the baking dish into the hot oven and bake uncovered for 40 minutes. Take a look and see if the apples have just barely begun to split and give a poke with your finger. If the skin gives easily, they are done. If not, put them back for another 5 minutes. They will continue to cook a bit even when removed from the oven. As they cool, the skin will begin to contract and wrinkle. THAT is how they should be. Spoon some of the delicious pan liquid over each of the apples before serving. Now enjoy!

    Roasted Cauliflower Lentil Curry

    ~ lisaandfrancescook ~ Leave a comment

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    My grocery store had some gorgeous organic cauliflower on sale this week. I knew that if I bought it, a meal featuring this brassica was in the offing. So I went to my favorite vegan blog, Pick Up Limes and came across a recipe for a delicious Roasted Cauliflower Lentil Curry. I have had very good luck with their recipes. But as a reasonably experienced cook, I am not afraid to make some changes to better suit our tastes. While I present the recipes with my changes, the blog is a wonderful source of clear, comforting and non-preachy information on everything vegan.

    I love to cook and have the time to go the extra mile of doing certain things that can be purchased ready-made. Not only does it tend to be more cost-effective to make things myself, but it allows me to season things to my taste or cut them exactly the way I want. But if you don’t have the time or inclination, you can buy pre-cut cauliflower. You can also use canned or vacuum-sealed pre-cooked lentils. I do still remember what it was like to have a young family while attending graduate school full-time, so there is no judgment here.

    On the other hand, lentils can be cooked ahead and refrigerated. And if you are going to the trouble of making them (honestly, they don’t involve much and there is no soaking necessary), you might as well make extra and you can use it throughout the week in salads or in pilaf. I’m just sayin’!

    Don’t get scared off by the list of ingredients. If you love South Asian and Middle Eastern food, these should always be in your pantry. And don’t be afraid to tweak amounts. If you want more lentils or spinach, add it. And if you can’t be bothered to cook rice, buy some Naan, which seems to be carried everywhere these days.

    Roasted Cauliflower and Lentil Curry tastes rich, creamy, with a bit of heat. It is oh so delicious while also being comforting. And when you can eat something that is this delicious AND healthy, well what are you waiting for? Make it this week!

    A bit of wisdom shared. It took me MANY (too many) years to realize that a bit more time at the front end saved a lot of stress and mistakes at the back end. So have everything ready and set up BEFORE you start cooking or baking. You will thank me later.

    Yield: 4 to 6 generous servings

    Ingredients

    Roasted cauliflower

    1 medium to large head cauliflower, cut into bite-sized pieces (I like the variety of textures that a mix of some bigger and smaller pieces gives when roasted.)

    2.5 Tablespoons neutral vegetable oil (I like Avocado Oil, but you could use canola or safflower, if you prefer.)

    1 teaspoon garlic powder

    2 Tablespoons tomato paste

    1 teaspoon ground turmeric

    1/2 to 1 scant teaspoon salt

    3/4 teaspoon chili powder (I LOVE Rajasthan chili which has some mellow heat and an earthy flavor. I use it with so many things.)

    Curry

    2 cups uncooked brown or Basmati rice (Cook according to package instructions, which vary by brand and which rice you choose to use.)

    1 Tablespoon neutral vegetable oil

    1 medium onion, coarsely chopped

    3 large cloves garlic, crushed

    1 Tablespoon curry powder (I like Madras curry powder)

    ½ Tablespoon garam masala

    ½ Tablespoon ground turmeric

    1 teaspoon ground cumin

    1 teaspoon ground coriander

    1 teaspoon ground cinnamon

    1 teaspoon salt

    1⅔ cups (400 g or 14.5 oz. can) canned diced tomatoes

    12 cherry or large grape tomatoes, halved

    399 mL or 13.5 oz. can) of full-fat coconut milk 

    2.5 cups cooked brown lentils (If making yourself, I like to use Spanish Pardina lentils which are readily available. They cook up nicely in about 18 to 20 minutes and they retain their shape.)

    About 4 cups (60 g) fresh spinach, thicker stems removed

    Directions

    Preheat the oven to 400 degrees F. Place the cauliflower pieces on a large baking sheet in a single layer. In a small bowl, mix up all of the ingredients under “Cauliflower.” Pour the mixture over the cauliflower and use your hands to mix things through. Be sure to get some of the seasoning mixture on each of the pieces.

    Place the pan in the oven and roast for about 40 to 45 minutes, turning the pan half-way through. If you like your veg roasted more, go for it, but it will be ready at this point.

    If you are cooking brown rice, you should probably start it now.

    Add the oil to a large pot on medium-high heat. When hot, add the onion and cook until golden. Add splashes of water if needed to deglaze the pot.

    Then add the garlic and all of the spices. Stir continuously to toast for 30 – 60 seconds.

    Add the canned tomatoes and cherry tomatoes. Allow to simmer for 5 minutes.

    Finally, add the coconut milk, lentils, spinach, and roasted cauliflower. Cook until everything is heated through, about 5 minutes. Serve over the rice or with Naan.

    Delicious Bean Stew

    ~ lisaandfrancescook ~ Leave a comment

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

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    Delicious Bean Stew is creamy, vibrant, budget-friendly and incredibly satisfying. It is vegan comfort in a pot. Easy to make in under an hour, this deceptively rich vegan stew is incredibly satisfying without leaving you feeling as if you over-indulged.

    Since the Pandemic, I have been following a vlog out of Amsterdam called Pick Up Limes. They now also have a really terrific app and a website. If you are looking either to add some vegan meals to your repertoire or are choosing to go whole-hog vegan (pun intended) this is a great place to start. It is accessible, non-judgmental and best of all – the recipes really work. Yes, I do make some tweaks, but they would also be great as written.

    This Delicious Bean Stew has a few changes from the original, in part because my store and pantry were out of some items. But this only proves how good the recipe is. I went to three separate grocery stores and no one had either Butter Beans or Dried Rosemary. As it happens, I really love to cook up my own beans as I have mentioned many times before. Not only do dried beans store well, with no worries of exploding or leaking cans, but I control the aromatics. In addition, I use the resulting cooking liquids to replace or augment the liquids in soups and stews.

    Would canned beans work? Of course. And if that is your preference or all you have time for, please use them. While the original recipe called for Butter Beans, I used Royal Corona. We absolutely love these beans, which are easily available online. These large European runner beans cook up to be meaty and creamy and can replace pretty much any white bean called for in a recipe. If you have never tried them, you are in for a real treat. I cook them with a sprig of rosemary, a bay leaf and some confited garlic in olive oil. Even without the aromatics, they are delicious.

    Maybe there is a run on dried rosemary, but every store was out of it and mine was packed away for our move. However, there was fresh rosemary available. I know! When using fresh herbs, just essentially double the amount of dried herbs suggested in the recipe. I tend to be very generous in my measurements for herbs so don’t get to precise here. I did use dried thyme.

    Delicious Bean Stew needed nothing more than some good bread (I used my Breadsticks in an Hour, but any good bread will do.) If you want to make a salad or serve some grapefruit with pomegranate seeds as I did – go for it. Leftovers can gently be reheated.

    So whether you made any New Year’s resolutions or are just looking for some healthy, delicious vegan meals to add to your repertoire, Delicious Bean Stew is a great option.

    Recipe

    Yield: 4 servings with bread

    Ingredients

    1.5 Tablespoons neutral vegetable oil (I like Avocado)

    1 large or 2 smaller leeks, white and light green parts only, washed well and thinly sliced

    4 large cloves of garlic, minced

    1 teaspoon dried thyme

    1 Tablespoon fresh rosemary, chopped or 1.5 teaspoons dried rosemary, crumbled

    1/2 cup sun-dried tomatoes in oil, drained and coarsely chopped

    1 rounded Tablespoon all-purpose flour

    1.5 cups water or cooking liquid if preparing your own beans

    1 vegetable bouillon cube, crumbled

    4 cups of large white beans (Royal Corona, Butter Beans, Lima’s)

    3/4 cup plant-based heavy cream (I like soy, but any will do)

    About 5 cups of coarsely chopped fresh spinach

    2.5 Tablespoons white wine or Champagne vinegar

    Cracked black pepper, to taste

    Optional but Recommended Garnish

    Red pepper chili flakes

    chopped, flat-leaf parsley

    Directions

    Place oil in 5 quart pot, preferably with a heavy bottom, over medium-high heat. Add the sliced leek and cook for 3 to 4 minutes, stirring occasionally.

    Then add the garlic, thyme and rosemary and cook for an additional 2 minutes, or until fragrant.

    Now add in the sun-dried tomatoes and flour and continue cooking, while stirring for 1 more minute.

    The liquid and bouillon cube are added next. Bring the mixture to a boil, then reduce to a simmer and cook uncovered until thickened. This only takes a minute or two.

    Stir in the beans and cooking “cream” and continue cooking for another 2 minutes.

    Add in your spinach, the vinegar and pepper and mix through just until the spinach wilts. Again, only another minute or two.

    Garnish and enjoy!

    Avocado Pistachio Pesto

    ~ lisaandfrancescook ~ Leave a comment

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

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    What is a dip for vegetables, a spread for burgers and sandwiches and a sauce for pasta? Avocado Pistachio Pesto – that’s what! I could even see using it on top of grilled fish or chicken. This simple-to-make, beautifully vibrant pesto is delicious in so many ways. So make a bunch and use it liberally. And the added bonus of many vegan meals is that they are extremely budget-friendly. And who wouldn’t want a delicious meal that doesn’t break the bank?

    When making a dish with a few ingredients, always choose the best quality that you can find and afford. And that is especially true when using olive oil. I use a few trusted brands and I especially love the flavored olive oils. Baking cakes with olive oil not only makes them taste rich and flavorful, but they hold up beautifully as well. And there is no tedious creaming of butter and sugar or remembering to leave the butter out so it is malleable.

    Don’t misunderstand. I love a really good unsalted butter slathered on freshly baked bread. And there are some cakes and cookies that just would not be the same without it. But if you haven’t tried a top quality olive oil, you don’t know what you are missing.

    When ripe, avocados are creamy and rich tasting, while also being a healthy fat that packs a punch of anti-oxidants and vitamins. When combined with pistachios, lemon, basil, EVOO and mint, you have a party going on. This Avocado Pistachio Pesto will keep for a few days in the fridge if covered with a layer of EVOO. Anytime you take some pesto, fill in the gap with EVOO and the pesto will stay a beautiful green and will retain its vibrancy.

    I paired my Avocado Pistachio Pesto with a red lentil pasta and some frozen, thawed baby peas. But any kind of pasta that you like will work. Throw together a quick, colorful salad and you have a great meal. So don’t wait. Make this today!

    Recipe

    Yield: About 4 cups

    Ingredients

    1 cup of raw pistachios, lightly pan-toasted

    2.5 large, very ripe avocados

    2 ounces of fresh basil leaves, thick stems removed

    5 large garlic cloves

    Juice of half of a lemon or more to taste

    3/4 teaspoon kosher or fine sea salt

    About 1/4 teaspoon white pepper

    2 Tablespoons fresh or frozen mint leaves

    Lemon EVOO or other quality EVOO that is bright and with a bit of an edge (I actually used two different olive oils in making this.)

    Directions

    Place all of the ingredients in a strong blender or food processor. While the machine is running, drizzle in the olive oil until you get a consistency you like. Don’t be afraid to use the EVOO. The sauce will thicken some over time. How thick you make it is personal taste. When using it with pasta, I also add about a cup of the pasta water to the sauce when ready to serve.

    Breadsticks in an Hour

    ~ lisaandfrancescook ~ 4 Comments

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

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    Crispy on the outside, chewy/soft on the inside and ready to eat straight from the oven. Breadsticks in an Hour is the perfect accompaniment to soup, salad and pasta.

    I am in the midst of packing up our apartment for a long overdue renovation. We will be in temporary digs for about 6 months. So, as a result, I am keeping things simple. But we are bread people. There, I’ve said it. I never understood the fad of not eating carbs. We eat them daily and both my husband and I are slim.

    Since we are under a severe freeze warning this week, following a snow and ice storm, all I want for dinner is some good hot soup and bread for dinner. Although, honestly, I’m in the mood for homemade soup and bread anytime of the year. And you will find many wonderful examples on my blog.

    Not only do I want to keep things simple after a day of packing and lugging boxes, but many of my things are already packed up. So I have to come up with things that are still available to me until we actually move in about 10 days. And between the weather and moving, we are not rushing out to the store when I am out of something.

    One day last week, it was 4:00 and we were having pasta for dinner and I realized that I didn’t have any bread. I know that for many people this is not a serious problem. However, I REALLY wanted bread with my dinner. So I went online looking for a quick recipe that didn’t require either a long rising or baking time. I came across a recipe here. It looked easy enough and I had all of the ingredients. I thought how bad could it be? I have made it twice now, tweaking it some, and I am sharing the results with you.

    The way that I made the Breadsticks in an Hour yielded about 18 to 20 breadsticks. I used different flours each time and both versions had their merits, although the one I am showing here was the favorite. They freeze well and add just the right accompaniment to pasta, soup and salads. This is a recipe that will be made on repeat throughout the year.

    In addition, the Breadsticks are fun to make and would be a great small project to do with kids. While I made this using a stand mixer, you could make them entirely by hand. The kneading would take a bit longer. I added rosemary and garlic powder to the dough, but you can make them with just some flaky salt on top, sesame seeds or any other dried herb or grated cheese. As they are shown here, the Breadsticks in an Hour are vegan and Kosher.

    So if you are new to bread baking or an old hand at it, these are a great addition to your repertoire. Give them a try! You won’t be disappointed.

    Recipe

    Yield: 18 to 20 long breadsticks

    Ingredients

    1.5 cups of warm water (warm to your finger tips)

    1 Tablespoon active dried yeast or instant yeast

    1 Tablespoon sugar

    1 teaspoon kosher salt

    1 teaspoon dried, crumbled rosemary (or 2 teaspoons fresh, chopped rosemary)

    3/4 to 1 teaspoon garlic powder

    3+ cups of flour (I love Bob’s Mill Artisan Flour. I also used about 2 Tablespoons of Janie’s Whole Kernel Bread Flour. The first time I made these, I used only the Whole Kernel Bread Flour.)

    EVOO (About 1/4 cup in total) (Try to use a good, flavorful EVOO. I like Mediterranean Blend or the oil left from making Garlic Confit.)

    Flaky Salt for sprinkling

    Directions

    Preheat your oven to 400 degrees F. I like my oven to be good and hot when I bake bread.

    If you are using Active Dried Yeast (as I do), then place the yeast and sugar into the warm water. Stir it through and allow to stand until bubbly. My house has so many yeast spores around that this only took about 5 minutes. If you are using Instant Yeast, you can skip this step.

    In a stand mixer fitted with the dough hook, add 3 cups of the flour, the salt, dried herbs and seasonings, if used. Give it a quick mix with a spoon or spatula to distribute everything. Add your Instant yeast, sugar and water OR the yeast/water/sugar mixture once proofed.

    On the lowest setting, start to mix everything together. Once the flour won’t fly out of the bowl, turn the mixer up to the second level and keep it going until a soft dough just clears the sides of the bowl and is only very slightly sticky. If necessary, add another one to 2 Tablespoons more of flour. This only took about 4 minutes.

    Allow the dough to rest in the bowl, covered with a towel, for 10 minutes.

    Spread EVOO in a half-sheet pan and a quarter-sheet pan. (I use a silicone brush).

    After the dough has rested, add a little EVOO to your counter surface or silicone mat. Press the dough out with your hands into a rectangle that is about 16-inches by 7-inches. You don’t have to be perfect! I use a silicone mat with a ruler on it, to make it simple for me.

    Since I am using a silicone mat, I use a large plastic knife to cut my dough into strips about 1 to 1.5 inches in width. I do the cuts vertically along the short end. The dough is stretchy so your breadsticks will end up longer then the 7-inches.

    Then give each strip a few twists. Again – we are not going for perfectly even. Some bits will be a little thinner and some fatter. Place the twisted strips onto the baking sheets about 1/2-inch apart. If an end is too thin, I just tucked it under a bit. I love the knobs and twists that get a great crisp on the outside, with a lovely chewy, soft inside.

    Brush the breadsticks with EVOO and sprinkle with Maldon Flaky Salt (widely available) or sesame seeds. Allow to rest for about 20 minutes. They will poof up some.

    Place the breadsticks in the oven and bake for about 18 minutes or until golden brown. As soon as you remove the breadsticks from the oven, brush with a little more EVOO and sprinkle on a few more flakes of salt.

    My current oven can only accommodate one pan, so the other pan got an additional 18-minute rest. I didn’t notice any difference in the two pans after baking.

    To freeze: Just place in a freezer bag. Re-warm, thawed breadsticks in a 350 degree F. oven for about 3 minutes.