Fried Onion Pancakes

I love onion rings! Whenever I was eating in a diner, I had trouble deciding between fries and onion rings – so I’d get both. It's easier to do that when you are with someone else so you can order the fries and the other person can order the rings and you split them.

Trying to cut back on fat and calories, I have tried many baked onion rings recipes but none of them compare to fried. I mean, they are ok but nothing tastes like a deep fried onion ring.

I wanted to make Tom onion rings on his birthday to go with his seitan steak but I was already juggling a million things. I didn't want to make another thing that had to be cooked in batches. Instead I cut the onions in half and cut the halves into very thin slices. I whipped up a quick batter and then pan-fried the slices in a small skillet. I ended up with a fried onion pancake that could be eaten by just picking it up and biting into it or ripping it apart. It was delicious, much faster and easier than onion rings and a lot less oil.

The next time I made them I used a large skillet and made small, latke-like pancakes. Those were good too but it did require making four at a time in batches. Doing the pancakes in an 8-inch omelet size pan goes much faster. You could even make these, fill them with veggies and eat them like an omelet or a crepe. YUM! Hey, that's a great idea (if I do say so myself) - I'm going to do that next time!

Either way, these are a fun and yummy side dish or snack. I didn't measure anything when I made them but I guesstimated the amounts so use your judgment. You just want a thin batter. Add whatever spices you like. Move over onion rings - my Fried Onion Pancakes might just become your new favorite side dish. Enjoy!

Fried Onion Pancakes 

2 large Spanish or yellow onions 
1/3 cup arrowroot powder (or corn starch) 
½ - ¾ cup chickpea flour 
Kosher salt and black ground pepper 
1 tsp. garlic powder 
1 tsp. paprika 
1 tsp. dried thyme 
¼ - ½ cup cold water or seltzer 
Canola oil for frying 

Cut the onions in half and cut each half into thin slices. Put the arrowroot powder in a bowl. In another large bowl, add the chickpea flour. Mix salt and pepper into the flours in both bowls. Add the garlic powder, paprika and thyme to the chickpea flour and mix well. Add cold water or seltzer to the chickpea flour and whisk until you have a smooth, thin batter.

Heat 1-2 Tbs. of oil in a skillet. If you are making large pancakes, use an 8 or 9-inch skillet. If you are making lots of smaller pancakes, use a larger skillet. Toss the onion slices in the arrowroot to lightly coat them. Shake off the excess arrowroot powder and mix the onion slices into the batter. When the oil is hot, use tongs to shake off the excess batter and place a bunch of onion slices into the skillet. You want them to be in a single layer so the pancake will be flat.

If you are making large pancakes, fill the smaller skillet with battered onions. If you are making smaller pancakes, add the onions in the large skillet in 3 or 4 small circles at a time. Let the onions cook until the bottoms are browned and crispy, about 4 minutes. Flip and cook until the other side is browned and crispy, about another 3 minutes. Transfer to a paper-towel lined plate to drain. Sprinkle with salt while they are hot.

Continue making pancakes until you have used all the battered onions. Serve while hot. If you can’t serve immediately, keep the pancakes in a single layer on a wire cooling rack atop a baking sheet in a 200 degree oven.

The "V" Word: Say it. Eat it. Live it. 

Product Review: Treeline Cheese

The search for delicious vegan cheese feels like it’s never-ending, especially if you want one that isn't filled with chemicals, palm oil, xanthan gum or carrageenan. Well, now the search is over because there is a new brand that meets all those needs.

Treeline Cheese is artisan-made in the Catskill region of upstate New York and luckily, very close to me.  The cheeses contain no lactose, soy or palm oil and are also gluten-free. They also contain probiotics and have no cholesterol. What else could you want? Oh yeah, great taste!

I was lucky enough to get some samples from Treeline and they were all amazing. The Hard Cheeses are smoky and tangy, firm but creamy. You can grate them so they make a delicious topping for pasta and soups. You can crumble them into salads or present them on a cheese plate with fruit. There is the Classic Hard Cheese and the Cracked Pepper Hard Cheese that has a bit of spice added to it.

The Soft Cheeses are my favorite. They are soft, creamy and spreadable. Delicious as dips for chips or crudites or spread on a bagel, these are a dream come true.  Choose from Scallion or Herb-Garlic French-Style Soft Cheese. They are both made from fine Brazilian cashews and are cultured with non-dairy Lactobacillus Acidophilus.

Personally, I have been waiting for a soft, spreadable cheese that is not only delicious but that doesn't contain carrageenan, xanthan gum or nutritional yeast and now I have one! Treeline Cheeses contain nuts, probiotics, sea salt,  lemon juice, herbs and spices - that's it!

Treeline Cheeses are artisan cheeses so they are sophisticated and wonderful for entertaining. But they are also perfect for casual noshing. Serve them on a cheese plate at your next party or next to a bowl of chips and crackers and I bet even the non-vegans rave about the taste.

Treeline Cheese is becoming increasingly available at more retailers. You can check their web site and/or their Facebook page for the most current list of stores that carry them. Treeline Cheese is also available online from Lagusta’s Luscious and Vegan Essentials.

Treeline Cheese:
Website: http://treelinecheese.com/index.php

Facebook: https://www.facebook.com/pages/Treeline-Cheese/384724614928099?fref=ts

The "V" Word: Say it. Eat it. Live it. 

Spinach, Tomato and Cheddar Mini-Quiches with Lemon Cashew Cream

I used to love eggs. Not all kinds of eggs. In fact, hardly any kind. I liked scrambled eggs and omelets. That's pretty much it. Not a lot of variety but I really loved eggs in those 2 ways. Eggs were the last animal food I eliminated when I became vegan. For me, cheese was easy. Eggs were hard.

Of course after learing about the horrors of the egg industry, I had to stop supporting the cruelty. Even after almost 5 years, I still miss eggs but just one thought of the baby male chicks being killed is enough to keep me away.

So I create lots of egg-like recipes. I have a bunch of different tofu scrambles: Herbed, Southwestern, Italian, Mexican and even a Chinese scramble. My Spinach, Artichoke and Mozzarella Frittata is not only delicious, it's beautiful for a brunch table.

But I don't always want to use tofu as my egg substitute and I can't eat nutritional yeast. Luckily I've discovered I can get that egg flavor and texture without either one. Chickpea flour, which is my go-to flour, is perfect for this. Adding black salt will further bring out that eggy smell and flavor. These quiches use a chickpea/fava bean flour blend though you can use just chickpea flour. They are vegan, gluten-free and soy-free.

These are so adorable. Little quiches that hold a lot of flavor. I filled these with spinach, tomato and cheddar cheese. They taste kind of like a sophisticated grilled cheese sandwich. You can fill them with whatever you like. For a great party idea, make this using mini-muffin tins and you have a cute and classy finger food. The Lemon Cashew Cream adds a bright and light touch.

Depending on how much filling you use, this recipe can make between 12 and 15 mini-quiches. My Spinach, Tomato and Cheddar Mini-Quiches with Lemon Cashew Cream would make a lovely addition to a Mother's Day Brunch. Enjoy!

Spinach, Tomato and Cheddar Mini-Quiches with Lemon Cashew Cream

Lemon Cashew Cream

1 cup cashews, raw, soaked for several hours
3/4 cup water
Zest of one lemon
Juice of half a lemon
Salt and pepper to taste

Combine all ingredients in a food processor. Mix until the cream is thickened and smooth. Set aside.

Mini-Quiches

Cooking spray

16 oz. frozen spinach, thawed and drained

2 tsp. + 3 Tbs. extra-virgin olive oil, divided

2 cloves garlic, minced

Salt, to taste

1 large or 2 medium plum tomatoes, diced

¾-1 cup vegan cheddar cheese, shredded or diced

2 cups garbanzo/fava bean flour

3 cups cold water

2 tsp. sea salt

1 tsp. garlic powder

1 tsp. dried thyme

½ tsp. turmeric

¼ tsp. ground nutmeg

Preheat the oven to 450 degrees. Spray a muffin tin with the cooking spray and place it on a cookie sheet. Prepare the fillings so they are ready to use. Make sure all the moisture is squeezed out of the thawed spinach. Heat 2 tsp. of oil in a skillet over medium heat. Add the spinach to the skillet, separating the strands well. Add the garlic and salt. Cook until warmed through. Set aside to cool.
Dice the tomato and the cheese.

In a large bowl, mix the flour and the water with a whisk. Add the oil and the seasonings. Whisk until it is a smooth batter.

Add some spinach, tomatoes and cheddar to each muffin tin cup. You can either transfer the batter into a large glass measuring cup with a spout or use a measuring cup to fill the muffin tins. Fill them almost to the top but not all the way. Using a teaspoon, mix it carefully just to ensure the filling is all the way through the quiche. Add a bit more filling on top.

Bake for 25 minutes or until the quiches look browned and crispy on top. Remove them from the oven and let the muffin tin cool on a baking sheet for at least 10 minutes. Letting them cool will help them be removed from the tin more easily. Carefully remove the mini-quiches from the muffin tin and serve with the Lemon Cashew Cream.

The "V" Word: Say it. Eat it. Live it.

Homemade Baked Potato Chips

When the potato chip commercial says "Bet you can't eat just one," they are definitely talking to me. And by "one," they mean one BAG, not one chip. Potato chips are one of my weaknesses. Salty, greasy, crunchy and fried - all my favorite food groups.

In the old days whenever Tom and I sat down to a battle of Scrabble, we would have snacks. A lot of snacks - pretzels, chips, Doritos, cheese doodles. If it was salty and crunchy, it was in the bowl. And let's not forget the 2-liter bottle of soda. Diet soda, of course. We would nosh until the game was over and I had won. Well, I won the Scrabble game but my stomach ache, bloat and blood pressure headache only won me the Booby Prize.

I gave up soda long before I became vegan. Really, it's pure poison - sugar, artificial sweetners, artificial colors, sodium and caffeine. When I became vegan, the Doritos and cheese doodles were out. But potato chips are vegan. I almost wished they weren't because I have tons of self-control when it comes to foods that hurt animals but not so much when it comes to foods that hurt me. So I gave up chips altogether.

Missing them, I decided to make my own chips. These are much healthier. First of all, they are baked so the oil is under my control. Second of all, I decide how many I'm making so I can't have endless amounts. I also get to choose my own seasonings: onion and garlic, salt and vinegar or just plain salt.

They are crunchy, salty and delicious. Try my Homemade Baked Potato Chips. I bet you can't eat just one. Enjoy!

Homemade Baked Potato Chips

3 russet potatoes, scrubbed
2 Tbs. extra-virgin olive oil or cooking spray
1 tsp. sea salt
Optional seasonings: onion powder, garlic powder, curry powder, vinegar, chili powder

Preheat the oven to 400 degrees. Using a mandolin, slice the potatoes into thin slices, about 1/8 inch thick. Soak the potato slices in a bowl of warm water for 10-15 minutes. Drain the potatoes and pat them dry. It's important they be completely dry or they won't get crunchy. I actually put them in a salad spinner and then pat them dry with a dishtowel.

Lay the potato slices on 2 large baking sheets. Make sure they are in a single layer. Drizzle with oil or spray with the cooking oil spray on both sides. Bake for 20 minutes, flipping them halfway through. The chips should be golden brown and still soft in the center.

Sprinkle the chips with salt and any other seasonings you're using and serve.

The "V" Word: Say it. Eat it. Live it.

Jennifer's Way Bakery: Gluten-Free Goodness in NYC

Now I have yet another reason to miss the city. Last October I wrote a post about actress Jennifer Esposito and her mission to bring awareness and education about celiac disease and gluten-free living to the public. Through her organization, The Jennifer’s Way Foundation for Celiac Education (JWF), Jennifer is a tireless advocate for people battling celiac disease.

In that post, I also showed you some of the delicious vegan and gluten-free recipes that Jennifer shares on her blog, Jennifer’s Way. Now Jennifer is sharing more than just her recipes. You can actually experience her delicious baking for yourself because Jennifer has opened a gluten-free bakery in NYC.

Why is this such a big deal? Can’t you get gluten-free baked goods everywhere nowadays? No, you can’t. You see, if you go into a bakery or restaurant, they might offer “gluten-free” food items but that doesn't necessarily mean it’s really gluten-free. Is the food prepared on separate equipment? Are you sure there is no cross-contamination from the gluten-filled foods they offer? In a time when being gluten-free has become trendy, you can’t. For someone with celiac disease and food allergies, that’s too big a risk to take.

In an article by The Hollywood Reporter, Jennifer stated “It’s a real thing that is becoming, unfortunately, very trendy. Look, I believe, across the board, people should eat like that because the amount of genetically modified food is really harming all of us. But to make gluten-free food, you have to realize first and foremost, it’s for the Celiac community. .. There’s still an amount of gluten that’s FDA-OK to be in a product, and that’s not OK because it’s one-eighth of a teaspoon that can destroy the [intestinal] villi, which is important to take in the nutrients into the body. That’s not OK for a Celiac. And now that it’s a fad, people are just making so much money off of it and we’re getting sicker and sicker."

So Jennifer, who suffers from celiac disease and multiple severe allergies, opened her own bakery, Jennifer’s Way Bakery, located at 263 E. 10^th Street in NYC. The bakery is a strict gluten-free facility – NO ONE can bring any food into the bakery for fear of contamination. Word has it that Jennifer's own boyfriend was made to leave when he walked in with a sandwich from another store. This is truly a safe haven for those who live in fear of the food they eat.

Jennifer wants her food to become the Celiac Standard. She uses only the purest, healthiest, organic, non-GMO ingredients she can purchase. All of her treats are Gluten-Free, Dairy-Free, Soy-Free, Peanut-Free and Refined Sugar-Free. Many of the products are Yeast-Free (YF) and Nut-Free (NF) and most of them are Vegan (V). Everything is handmade from Jennifer’s personal recipes!

The menu includes artisan breads, bagels, soft pretzels, cupcakes, muffins, cookies, and even vegan Pop-Tarts. You can also purchase Jennifer’s own gluten-free Old-Fashioned Pancake Mix and Celiac Blend Tea. Many of the products are available for ordering at the bakery and there are plans for making shipping an option as well (I’m counting on that!). The bakery is getting great reviews from customers.

In addition to food, there are t-shirts for sale with slogans like “Team Celiac,” the packaged goodies are covered with informational stickers (“Did you know gluten is found in most cold cuts?”) and there are articles available for reading. Jennifer wants the bakery to also function as an information center.

Along with the launch of her bakery, Jennifer will appear on a few episodes of “Playing With Fire,” a restaurant-industry reality show on E!, and she is working on her own reality show as well. You can also watch the 2-part episode of Jennifer on Taste Makers (Part One and Part Two).

After years of continuous struggles, Jennifer Esposito is turning her battle with celiac disease into a gluten-free revolution. And she is doing it one delicious bite at a time. Make sure to stop in, visit and show your support at Jennifer’sWay Bakery the next time you’re downtown. As Jennifer says, “Food should be ENJOYED, not feared!”

Jennifer’s Way Bakery is located at: 263 E. 10^th St., NYC (Bet. 1^st Ave. & Ave. A)

Hours: Wed – Fri: 10am – 8pm, Sat 10am – 9:30pm, Sun 10am – 7pm

Phone: (646) 682-9501

The "V" Word: Say it. Eat it. Live it. 

Moroccan Tofu in a Lemon-Olive Sauce over Spaghetti

 

This is our new favorite dish. I only came up with it a couple of weeks ago and we've already had it 3 times! To me, that's a good judge of how good it is.

I love Moroccan flavors: the heat of cumin, the brightness of coriander, the spice of cinnamon and the tangy salt of olives. This sauce only takes minutes to cook but the flavors are rich and deep.

We like it over pasta but this would also taste great over rice or cous cous. This dish is gluten-free but if that's not an issue for you, it can also be made with seitan.

When you're eating this, don't set those lemon slices that have been cooking in the sauce to the side. Take them and suck them. Trust me on this. They are delicious!

 

My Moroccan Tofu in a Lemon-Olive Sauce over Spaghetti is a beautiful dish for Spring. It's colorful, it's light (this is low in calories), and it's decadent. Enjoy!

Moroccan Tofu in a Lemon-Olive Sauce over Spaghetti

 

1 lb. brown rice spaghetti
1 block extra-firm tofu, pressed and drained
¼ cup chickpea flour
½ tsp. Kosher salt
¼ tsp. black pepper
1 tsp. garlic powder
1 tsp. dried thyme
2 Tbs. extra-virgin olive oil, divided
1 large onion, thinly sliced
4 cloves garlic, minced
2 lemons
2 fresh bay leaves
2 tsp. turmeric
2 tsp. ground cumin
2 tsp. ground coriander
1 cinnamon stick
3 cups low-sodium vegetable broth
½ cup pitted green olives
2 Tbs. fresh parsley, chopped

In a large pot of salted boiling water, cook the spaghetti according to the package directions until al dente.

Cut the tofu into bite-sized chunks or slices. In a shallow bowl, combine the flour, salt, pepper, garlic powder and thyme. Add the tofu to the flour mix and toss to coat.

Heat 1 Tbs. of the oil in a large skillet or saute pan over medium-high heat. Shake off any excess flour and cook the tofu until browned on all sides, about 3 minutes each side.

Add the onions and garlic to the pan and stir to mix with the tofu. Cut one of the lemons into slices and add them, along with the bay leaves, to the pan. Add the spices, vegetable stock and olives to the pan. Stir often while letting the liquid reduce by half. You want to have enough sauce to cover the pasta. If you need more sauce, add more broth.

When the sauce has reduced and thickened, turn off the heat. Remove the bay leaves and cinnamon stick. Add the juice of the 2^nd lemon and stir in the parsley.

Divide the spaghetti into serving bowls. Top with the tofu and sauce. Make sure everyone gets some lemon slices from the sauce in their bowl.

The "V" Word: Say it. Eat it. Live it.

 

Seitan Pot Roast

 

Let me start with my apologies to my gluten-free followers. This dish is not gluten-free since it contains seitan. However, it can totally be made gluten-free by swapping out the seitan for tofu, tempeh, mushrooms or if you're really lucky, Beyond Meat. And if you have access to Beyond Meat, then I don't feel bad at all because I don't have access to it and therefore, you should be apologizing to me. Or sending me some.

Anyway, pot roast is something my mother made all the time. It's the ultimate comfort meal and my dad loved it. I wanted to make it for Tom so I cheated and used seitan. Yum! I forgot how much I like seitan.

Unlike traditional pot roast, this doesn't take long to make at all. It doesn't have to sit and simmer all day. This meal is ready in less than an hour!

This stew is incredible. The seitan is tender and delicious. Potatoes, carrots, mushrooms and onions are all swimming in a thick, rich gravy. Tom took one bite and said it was "love on a plate."

 

My Seitan Pot Roast is a Sunday dinner you can make any night of the week.  Enjoy! I'll be waiting for my Beyond Meat care packages. I'm serious...really, I'm serious.

 

Seitan Pot Roast

 

1 lb. seitan, cut into chunks
½ cup + 3 Tbs. chickpea flour, divided
1 tsp. salt
½ tsp. pepper
1 tsp. garlic powder
2 Tbs. canola oil
8 oz. cremini mushrooms, sliced
1 medium onion, chopped
3 cloves garlic, minced
3 carrots, cut into chunks
4 large red or Yukon potatoes, cut into chunks
1 bay leaf
1 tsp. dried thyme
½ cup fresh parsley, chopped
½ cup red wine (optional)
3-4 cups low-sodium vegetable broth
2 Tbs. vegan Worcestershire sauce
2 tsp. Dijon mustard
Kosher salt and black pepper to taste
Fresh parsley, for garnish

Pat the seitan chunks dry with a paper towel. In a shallow bowl, combine ½ cup of chickpea flour with the salt, pepper and garlic powder. Mix well. Toss the seitan into the flour so that it’s well coated. Heat the oil in a Dutch oven under medium-high heat. Place the flour-coated seitan chunks into the pot. Don’t crowd the bottom of the pot. Let the seitan cook without moving them until they get browned, about 4-5 minutes. When they are browned, turn the seitan over to brown on the other side, about 3 minutes. You will probably have to cook all the seitan in two batches. Transfer the browned seitan to a dish and set aside. Try not to munch on too many!

When all the seitan is cooked, add the mushrooms to the pot. If the pot is dry, you can add more oil. Let the mushrooms cook until they brown, about 6 minutes. Add the onion, garlic, and carrots to the pot. Cook until they start to soften, about 4 minutes. Add the potatoes to the pot.

Add the bay leaf, thyme and parsley to the pot. Mix the spices and the vegetables well. Add the red wine to the pot and cook until it reduces by half, about 5 minutes. Add the broth to the pot, enough so that the liquid measures about 2 inches higher than the vegetables. You can also use water to supplement the broth. Bring the liquid to a boil, then reduce the heat to medium-low and simmer for 20 minutes or until the potatoes are fork-tender.

Return the seitan chunks (if you haven’t eaten them all) to the pot and mix them in with the vegetables. Clearing a spot in the liquid, mix in 3 Tbs. of flour. This will thicken the sauce. Add the Worcestershire sauce and mustard and mix well. Let cook until the sauce thickens, about 5 minutes. Add salt and pepper to taste. Serve in a bowl garnished with fresh parsley.

To make gluten-free pot roast: substitute tofu or Beyond Meat for the seitan. Make sure to use gluten-free flour and gluten-free Worcestershire sauce.

 

 The "V" Word: Say it. Eat it. Live it.

 

Chile-Rubbed Tofu and Onions over Spanish Rice

Rice and spice. Those two words describe my favorite foods. It doesn't matter if it's Indian, Spanish or Asian, any dish with rice and spice is a winner with me.

I love all types of rice - well, ok, not all types. I don't like risotto. Even though I made a yummy one (recipe here), I don't like my rice wet and mushy. Spanish rice is my favorite. Whenever I make it, I tend to do it a bit differently. Sometimes I add green olives, sometimes I add vegetables and sometimes, vegan sausage. Mmmm. 

This recipe is for my quick Spanish rice that works as a side dish for a flavor-packed entree. Since the tofu has so much flavor, the rice just needs to be tasty. It shouldn't compete with the tofu for top billing. 

I always use short-grain brown rice. It takes longer to cook but it's healthier than white rice. And if you start the rice first, it will be done by the time you finish the main dish. Turmeric turns brown rice into pretty yellow rice. 

The chile paste for the tofu is quick and easy to make. You can decide how spicy you want it. One tablespoon of chile powder will give you a bit of heat but not be too spicy. If you want it less spicy, use 2 tsp. and if you want it more spicy, go for it. The onions add a great texture and depth of flavor but if onions are not your thing, you can skip them.

When the tofu cooks, the paste gives it a beautiful crispy, caramelized, mouthwatering coating. I'm getting hungry again just writing about it.

My Chile-Rubbed Tofu and Onions over Spanish Rice is a delicious meal. It's got rice, it's got spice. It's vegan and gluten-free. It's perfect. Enjoy!

Chile-Rubbed Tofu and Onions over Spanish Rice

For the Spanish Rice:

2 cups short-grain brown rice

4 cups water

1 tsp. salt

½ tsp. black pepper

1 tsp. ground cumin

½ tsp. turmeric

2 Tbs. fresh parsley or cilantro, chopped

2 Tbs. green bell pepper, chopped

For the Chile-Rubbed Tofu with Onions

1 extra-firm block tofu, pressed and drained

1 ½  large onions

4 cloves garlic

1 Tbs. chile powder, more or less to taste

1 tsp. ground cumin

1 tsp. ground oregano

½ tsp. Kosher salt

¼ tsp. ground cloves

1/3 cup water

2 Tbs. canola oil

2 Tbs. fresh parsley or cilantro, chopped

Lime slices, optional

Rinse the rice and add it to a medium-sized saucepan. Add 4 cups of water, salt, pepper, cumin and turmeric. Heat it over medium-high heat until it comes to a boil. Cover the saucepan, lower the heat and let the rice simmer for 30-35 minutes until the liquid is absorbed. Remove from the heat and let sit for 10 minutes. Add the parsley or cilantro and the bell pepper. Fluff with a fork and taste for seasoning adjustments.

While the rice is cooking, prepare the tofu. Cut the tofu into 8 slices. In a food processor, add ½ an onion that is chopped into large pieces. Add the garlic to the food processor. Add the chile powder, cumin, oregano, salt and cloves. Add 1/3 cup of water and process into a smooth paste.

Cut the remaining onion into thin slices. Place the tofu in a shallow bowl and brush both sides with the chile paste. Add the sliced onions to the bowl and toss to coat with the chile paste. Make sure the tofu and onions are well coated. Let the tofu sit until the rice is ready. If you are not making the rice (or not making brown rice), let the tofu marinate for at least 20 minutes.

When the rice is ready, heat 2 Tbs. of oil in a large skillet. Cook the tofu and the onions until they are well-browned on all sides, about 4-5 minutes per side. You may have to do this in batches depending on the size of your skillet.

To serve: spoon the rice into bowls. Top with slices of tofu and onions. Garnish with fresh parsley or cilantro. Serve with lime slices, if desired.

The "V" Word: Say it. Eat it. Live it.

Matzoh Brei over Steamed Kale

How do you spell "matzoh?" Everytime I write the word, I think I spell it differently. Matzo. Matzoh. Matza. Matzah. Hmmm...

Two years ago I posted a recipe for Fried Matzoh. I said then that the same recipe would work for Matzoh Brei which is true. But because I love fried matzoh and not matzoh brei, that's what I focused on.

The problem with matzoh brei, for me, is that it's not as crunchy as fried matzoh and I like crunchy. My father loved matzoh brei but I always wanted the extra- eggy fried matzoh. This year I wanted to make a matzoh brei but I didn't want all the flour and starches in it. So I left them out. And I wanted to be sure the matzoh brei was as crispy as I could get it so I let it cook a long time.

If you use gluten-free matzoh, the rest of the recipe is gluten-free as well. Use your favorite spices. I love garlic and cumin so I put it in almost everything. Add whatever vegetables you like to the dish. Mushrooms would be delicious.

I served My Matzoh Brei over steamed kale and it made for a hearty bowl of Passover yumminess. It was fast, easy and changed my mind about matzoh brei. But I'm still not sure which way to spell it. Enjoy!

Matzoh Brei over Steamed Kale

6 sheets of matzoh
1/2 block of extra-firm tofu, drained
2 Tbs. vegan butter
1/2 cup non-dairy milk
1 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. Kosher salt (or black salt)
1/2 tsp. black pepper
1 tsp. ground thyme
1 tsp. ground cumin
1/2 tsp. turmeric
2 Tbs. canola oil, divided
1 medium onion, diced
1 bell pepper, diced
1/2 cup vegan mozzarella, shredded
1 bunch kale, stemmed and chopped

Fill a shallow bowl with lukewarm water. Break the matzoh into quarters and let them soak in the water for about 3 or 4 minutes. Don't let them soak too long or they will get really soggy. Drain the matzoh and pat dry with paper towels.

In a food processor or blender, combine the tofu, butter, milk and spices. Process until you have a smooth batter.

Heat 1 Tbs. of the oil in a large skillet or sautepan (that has a lid) over medium-high heat. Saute the onions and bell pepper until they are tender, about 6 minutes. Add the matzoh to the pan and toss with the vegetables. Pour the batter over the matzoh and toss to coat. Let the matzoh cook until it browns and the batter fully cooks. This could take up to 10 minutes. Toss the matzoh brei so that it can brown on both sides. If the pan gets dry, add the remaining Tbs. of oil.

Add the vegan cheese to the pan and mix it into the matzoh brei. Let it cook until you have the desired browness and crispiness you want. Add the kale to the pan, cover with the lid and decrease the heat to low. Cook until the kale gets bright green and tender.

Serve by layering bowls or plates with the kale and topping with matzoh brei. Serve hot or cold. Reheat any leftovers in a skillet if you want to maintain the crispiness.

The "V" Word: Say it. Eat it. Live it.

Gluten-Free Carrot Cake with Walnuts and Cream Cheese Frosting

Carrot cake has always been my favorite cake. I could live the rest of my life and never have another thing for dessert so long as I can have carrot cake. But it has to be good. I have a very high standard. Carrot cake has a place in many of my memories.

When I was a kid, my mother and I would make carrot cake. I got the "fun" job of grating the carrots and trying not to add my knuckle flesh to the mix. My mother didn't make any frosting for it. We just ate the cake as it was: moist and delicious.

At 15 years old, I had a huge crush on a guy who worked at the hospital where I volunteered. When I learned carrot cake was his favorite also, my mother helped me make one for him. The way to a man's heart and all....swoon!

When Tom and I eloped to North Carolina, we called dozens of places trying to order 2 carrot cakes. Since we were doing everything for the ceremony ourselves including making the chuppah, decorating, etc., we thought we would also decorate our own wedding cake. We even make our own cake topper: 2 Westies standing under a chuppah.

But either no place would make us the 2 round cakes at such short notice or they wouldn't make them without adding fruit to the cake. I'm a purist. I like my carrot cake plain.

Finally, we found a place, Sweet N' Savory, who said, "No problem." They made us 2 round carrot cakes in less than 24 hours. Then I set about decorating the cake with craft supplies and our special topper. Our theme was Westies (for Poochie, my flower girl in spirit) and autumn leaves.

The cake was delicious. And one year later, the piece we put aside for good luck was still delicious (though honestly I was worried about eating something that was a year old).

When Tom and I became vegan, we tried carrot cake from natural food stores and from vegan restaurants (even the famous ones) but none tasted right. We did find one place that made delicious vegan carrot cake, an Ital restaurant in the Bronx, but sadly they closed.

I have been unable to find a vegan carrot cake I love, let alone a gluten-free vegan carrot cake. So one day when I was bored, I went into the kitchen and attempted my own. To my surprise, it was amazing. Better than any of the ones I've tried. Tom said it's the most delicious carrot cake he has had since our wedding!

Usually when I make a dessert, I try it and then it's up to Tom to finish it. But this time, I had a piece of carrot cake every single night until Tom and I had finished the whole thing! That's what is keeping me from making it again right away - I'll eat it!!

The walnuts are optional but they add a nice texture. The gluten-free all-purpose flour mix I used (Bob's Red Mill) does not contain xanthan gum and I didn't add any. It doesn't need it. It also has only unrefined ingredients - sorghum, fava and chickpea flours with potato and tapioca starches. If you don't need it to be gluten-free, just use your favorite flour.

My Gluten-Free Carrot Cake with Walnuts and Cream Cheese Frosting would make a wonderful dessert for Easter. Or for after Passover. Or for a wedding. Or for any day. Enjoy!

Gluten-Free Carrot Cake with Walnuts and Cream Cheese Frosting

2 ¼ cups gluten-free all-purpose flour mix
1 tsp. baking powder
1 ¼ tsp. baking soda
½ tsp. Kosher salt
2 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground ginger
¼ cup ground flaxseed
¾ cup warm water
¾ cup organic sugar
½ cup brown sugar
1 cup canola oil
2 tsp. vanilla extract, divided
Zest of one orange
1/4 cup of fresh orange juice
3 cups carrots, grated
1 ½ cups walnuts, chopped, divided (optional)
12 oz. vegan cream cheese, softened
½ cup vegan butter, softened
3 Tbs. maple syrup, or more to taste
1 ½ - 2 cups powdered sugar, or more to taste

Preheat oven to 350 degrees. Grease 2-9 inch cake pans with butter, oil or cooking spray. Line them with parchment paper and then grease the parchment paper. The parchment paper will help you lift the cakes out of the pans. Set aside until ready to use.

In a small bowl, sift together the flour, baking powder, baking soda and salt. Add the cinnamon, nutmeg and ginger and whisk it well so all the dry ingredients are well-combined.

In a large mixing bowl, combine the flaxseed and warm water. Let it sit for 5 minutes until it thickens a bit. To this bowl, add the sugar and brown sugar. Using an electric hand mixer (or your own well-toned muscled arms), start on a low speed and mix the sugar with the flaxseed/water. Add the oil and 1 tsp. of vanilla and mix, starting on low speed and moving up to medium. Next add the orange zest and juice and mix again.

Now slowly add the dry ingredients to the large mixing bowl. I do it in thirds. Add 1/3 of the dry ingredients and beat with the mixer, starting on low speed and building up to high. When the batter is fully mixed, repeat with the second 1/3 and the last 1/3 of the dry ingredients.

Fold in the carrots and ½ cup of the chopped walnuts (if using). You could also add raisins here. I like it best plain or with some walnuts.

Divide the batter between the 2 cake pans and using a spoon, smooth out the top surface. Bake for 35-45 minutes, depending on your oven. Check the cakes at 30 or 35 minutes and see if a toothpick inserted into the middle of the cakes comes out clean. If the toothpick is still wet, bake for another 5 minutes at a time until the cakes are done. It took me 45 minutes total but everyone’s oven is different. Gluten-free cakes take longer to bake than gluten cakes (we made a gluten version and it took 30 minutes).

While the cakes are baking, make the frosting. In a large bowl, combine the cream cheese and softened butter and beat with an electric hand mixer. Don’t beat it too long because vegan cream cheese tends to get watery. Add the maple syrup and the remaining tsp. of vanilla extract. Add the powdered sugar a little at a time, beating it with the mixer on low and then high speed.

When the sugar has been fully incorporated, taste the frosting. This is important. You’re looking for 2 things here: you want the frosting to be as thick as you can get it while also keeping track of how sweet it’s getting. I don’t like my frosting too sweet so what I used was enough to give me a frosting that was sweet enough and thick enough. For me. You may want it thicker and/or sweeter. Some recipes use up to 6 cups of powdered sugar. Yuck!

When you have the frosting to your liking, cover it with plastic wrap and refrigerate it until you are ready to frost the cake.

When the toothpick comes out clean, remove the cakes from the oven and set the cake pans on a cooling rack. Let them completely cool. When they are completely cool, lift them carefully by the parchment paper and rest them on cooling racks until you are ready to frost them.

When you are ready to frost them, transfer one cake to a cake stand or platter. Frost the top of the cake. Carefully stack the second cake on top of the first. Frost the top of the 2^nd layer and the sides of the cake. If there is extra frosting, enjoy!

Decorate with chopped walnuts on the side of the cake. Place a small amount of chopped walnuts in your hand and gently pat your open hand along the sides of the cake – the walnuts should stick to the frosting.

Keep the cake refrigerated so the frosting stays firm. It tastes even better after it's been in the fridge.

The "V" Word: Say it. Eat it. Live it.