Herbed Yukon Gold Potato Latkes

Adapted from Sunset Magazine (December 2006). We had to modify this a little to get the latkes to stay together since we decided to try a deep fryer to facilitate the batch cooking (follow instructions for your deep fryer to determine how much oil to use)!

We also ground down some matzo crackers to make the matzo meal.

Ingredients

• 3 1/2 lbs. Yukon gold potatoes, scrubbed and eyes removed
• egg replacer equivalent to 5 eggs
• about 1/2 c. matzo meal
• 1 tbsp. coarsely ground salt
• 3/4 c. finely chopped fresh chives
• 1/2 c. chopped fresh parsley
• 2 tbsp. each chopped fresh thyme leaves and chopped fresh rosemary leaves
• 1 tsp. freshly ground black pepper

Using the coarse grating disk for a food processor, grate sweet potato, parsnips, and shallots in a food processor.

Add egg replacer, matzo meal, salt and pepper to potato mixture.

Use 1/3 cup of potato mixture, packed firmly down into the measuring cup, to form each latke. If mixture is too loosely packed together, it will break apart in the deep fryer!

Place molded potato mixture into deep fryer basket.

Fill a large mixing bowl 3/4 full with cold water.

Grate potatoes in a food processor using the coarse grating disk and transfer potatoes to the bowl of cold water.

Let potatoes stand in water for about 15 minutes.

Pour potato mixture into a fine-mesh colander and rinse well with water.

Take a large handful of potato-onion mixture and squeeze to remove some of the water.

Pile mixture onto a clean kitchen towel, gather up the edges and wring out as much water as you possibly can. Repeat with the rest of the mixture, getting a new towel if/when needed.

Add egg replacer, herbs, matzo meal, salt and pepper to potato mixture. If mixture looks too wet, or if you notice liquid pooling at the bottom of the bowl, add matzo meal 2 tbsp. at a time.

Use 1/4 cup of potato mixture, packed firmly down into the measuring cup, to form each latke. If mixture is too loosely packed together, it will break apart in the deep fryer!

Place molded potato mixture into deep fryer basket.

Deep fry each batch for 3 1/2 minutes at 350F.

Serve hot, with vegan sour cream and chives and capers (optional).

Note: If making these in advance, let latkes cool on a paper towel, then arrange in a single layer in a ziplock bag and refrigerate up to 3 days. Reheat in a 300F oven until crispy and hot (approx. 15 minutes).

If making more than one kind of latke to be served the same evening, you can drain the latkes on a paper towel and then keep them warm in 200F oven while you make the other latkes.

If you are using a pan to prepare your latkes, pour 3/4 in. oil into a 10- to 12-inch frying pan over medium-high heat. When oil reaches 350F, scoop 1/4 cup potato mixture from bowl and turn onto a wide spatula. Press into a patty about 1/3" thick, then gently slide the patty into the oil. Cook 3 or 4 pancakes at a time until edges are crispy and well-browned and undersides are golden (about 2-3 minutes), then gently turn them over and cook until the other sides are golden brown (about 2-3 minutes more).

Classic Potato Latkes

Adapted from Sunset Magazine (December 2006). Veganized, of course....

We also ground down some matzo crackers to make the matzo meal. Also modified because we're using a deep fryer these days (follow instructions for your deep fryer to determine how much oil to use)!

Ingredients

• 3 lbs. russet potatoes, rinsed and peeled.
• 2 large yellow onions, peeled and quartered lengthwise
• egg replacer equivalent to 4 eggs
• about 1/2 c. matzo meal
• 1 tbsp. coarsely ground salt
• 1 tsp. freshly ground pepper

Fill a large mixing bowl 3/4 full with cold water.

Grate potatoes in a food processor using the coarse grating disk and transfer potatoes to the bowl of cold water.

Let potatoes stand in water for about 20 minutes.

While potatoes are soaking in water, grate onion with the same coarse grating disk.

Pour potato mixture into a fine-mesh colander and rinse well with water.

Add onions to potatoes.

Take a large handful of potato-onion mixture and squeeze to remove some of the water.

Pile mixture onto a clean kitchen towel, gather up the edges and wring out as much water as you possibly can. Repeat with the rest of the mixture, getting a new towel if/when needed.

Add egg replacer, matzo meal, salt and pepper to potato mixture. If mixture looks too wet, or if you notice liquid pooling at the bottom of the bowl, add matzo meal 2 tbsp. at a time.

Use 1/4 cup of potato mixture, packed firmly down into the measuring cup, to form each latke. If mixture is too loosely packed together, it will break apart in the deep fryer!

Place molded potato mixture into deep fryer basket.

Deep fry each batch for 3 1/2 minutes at 350F.

Serve hot, with vegan sour cream and applesauce.

Note: If making these in advance, let latkes cool on a paper towel, then arrange in a single layer in a ziplock bag and refrigerate up to 3 days. Reheat in a 300F oven until crispy and hot (approx. 15 minutes).

If making more than one kind of latke to be served the same evening, you can drain the latkes on a paper towel and then keep them warm in 200F oven while you make the other latkes.

If you are using a pan to prepare your latkes, pour 3/4 in. oil into a 10- to 12-inch frying pan over medium-high heat. When oil reaches 350F, scoop 1/4 cup potato mixture from bowl and turn onto a wide spatula. Press into a patty about 1/3" thick, then gently slide the patty into the oil. Cook 3 or 4 pancakes at a time until edges are crispy and well-browned and undersides are golden (about 2-3 minutes), then gently turn them over and cook until the other sides are golden brown (about 2-3 minutes more).

Sweet Potato-Parsnip Latkes

Adapted from Sunset Magazine (December 2006). We had to modify this a little to get the latkes to stay together since we decided to try a deep fryer to facilitate the batch cooking (follow instructions for your deep fryer to determine how much oil to use)!

We also ground down some matzo crackers to make the matzo meal.

Ingredients

• 2 lbs. garnet sweet potatoes, rinsed and peeled.
• 1 lb. parsnips, peeled
• 10 shallots, peeled
• egg replacer equivalent to 6 eggs
• 3/4 c. plus 2 tbsp. matzo meal
• 1 tbsp. coarsely ground salt
• 1 tsp.freshly ground pepper
• 1/2 c. flour
• 1/2 c. water
• Gingered Sour Cream

Using the coarse grating disk for a food processor, grate sweet potato, parsnips, and shallots in a food processor.

Add egg replacer, matzo meal, salt and pepper to potato mixture.

Use 1/3 cup of potato mixture, packed firmly down into the measuring cup, to form each latke. If mixture is too loosely packed together, it will break apart in the deep fryer!

Place molded potato mixture into deep fryer basket.

Deep fry each batch for 3 1/2 minutes at 350F.

Serve hot, with Gingered Sour Cream.

Note: If making these in advance, let latkes cool on a paper towel, then arrange in a single layer in a ziplock bag and refrigerate up to 3 days. Reheat in a 300F oven until crispy and hot (approx. 15 minutes).

If you are using a pan to prepare your latkes, pour 3/4 in. oil into a 10- to 12-inch frying pan over medium-high heat. When oil reaches 350F, scoop 1/3 cup potato mixture from bowl and turn onto a wide spatula. Press into a patty about 1/3" thick, then gently slide the patty into the oil. Cook 3 or 4 pancakes at a time until edges are crispy and well-browned and undersides are golden (about 2-3 minutes), then gently turn them over and cook until the other sides are golden brown (about 2-3 minutes more).

Gingered Sour Cream

Adapted from Sunset Magazine (December 2006).

Ingredients

• 1 c. vegan sour cream
• 2 tsp. freshly grated ginger
• 2 tbsp. apple cider

Combine all ingredients in a small bowl.

Serve with Sweet Potato-Parsnip Latkes.

Soy Nog

Adapted from Veg News (December 2006). We served this at the latke party. It doesn't taste much like egg nog, but it was still well-liked!

Ingredients

• 6 oz. extra firm silken tofu
• 1/4 c. amaretto (or alcohol of your choice)
• 2 tsp. vanilla
• 1 quart soymilk (we used vanilla soymilk)
• 6 tbsp. maple syrup
• 1/2 tsp. cardamom
• 1 1/2 tsp. cinnamon
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg

Combine all ingredients in a blender and serve chilled.

Makes 5 cups

Chocolate Decadence Fudge

Very quick and easy fudge for the holidays!

Ingredients

• 8 oz. vegan cream cheese
• 3 c. powdered sugar
• 1 tsp. vanilla
• 12 oz. good chocolate

Blend cream cheese in a food processor until smooth.

Add powdered sugar and vanilla and blend until smooth.

Melt chocolate in a microwave (low heat setting)

Add melted chocolate to cream cheese mixture.

Pour into an 8x8 pan lined with wax paper and refrigerate until firm.

Coconut Pudding Triangles

Adapted from Sunset Magazine (November 2006). It is a traditional Hawaiian sweet, also very much loved in the Philippines where it is called maja blanca. We served this at Tom's bday/soup party. Very quick and very easy. The only deviation from the Sunset recipe is that we did not add salt and we toasted the coconut in a pan rather than in the oven. Everyone really loved it.

Ingredients

• 1/2 c. sweetened flaked coconut
• vegetable oil for baking dish
• 1-14oz. can of coconut milk
• 6 tbsp. cornstarch
• 1/3 c. sugar
• 1/2 tsp. vanilla
• 1/8 tsp. salt (which we did not use)

Brown coconut in a saucepan over medium heat, stirring constantly.

Oil an 8" square baking dish.

Stir 1/2 cup coconut milk and cornstarch together until smooth.

Combine 1 1/2 c. coconut milk (if there isn't enough left, augment with water) and sugar in a medium saucepan over medium heat.

Stir over medium heat until sugar is dissolved.

Slowly drizzle cornstarch mixture into the saucepan, whisking it in.

Whisk in vanilla.

Whisk vigorously (do not allow to boil) until mixture is very thick, pulling away from pan and no longer tastes floury (about 4 to 6 minutes).

Pour into prepared dish and spread evenly.

Let cool briefly, then cover with plastic wrap and chill until set (about 1 hour).

Cut into 22-24 triangles and sprinkle each with a pinch of the toasted coconut.

Basmati Rice with Dried Fruit, Toasted Almonds and Coconut

Mom passed along this yummy, yummy rice dish that she brought to Mike's bday celebration this past weekend! Thanks, mom!

Ingredients

• 2 c. brown basmati rice, cooked as directed
• 2 c. dried apricots, cut in quarters
• 1 c. dried cranberries
• 1 c. unsweetened flaked coconut (if you can't find this, get a package of shredded coconut at Marina or any Asian market
• 2 c. slivered almonds, toasted
• 3/4 c. Smart Balance vegan margarine
• 2 c. chopped onion
• 1/2 c. each red and green bell pepper
• 2 tsp. fresh grated ginger
• 2 tsp. minced garlic
• 2 tsp. cumin
• 2 tsp. curry powder
• 1 tsp. cardamom
• 1/2 tsp. cinnamon
• salt and pepper to taste
• 1 tsp. grated orange peel
• 1 tsp. grated lime peel

Cook rice

Preheat oven to 350 (to brown the coconut and almonds)

In a bowl, combine apricots and cranberries, cover with boiling water, let stand until plump (15 minutes). Drain well.

Place coconut and almonds in separate pans (like pie pans). Bake, stirring occasionally, 4-5 minutes for coconut, 8-10 minutes for almonds.

In a pan heat, margarine, saute onion and peppers until onion is limp.

Reduce heat, add ginger, garlic, curry powder, cumin, salt and pepper, orange and lime peel, cinnamon and cardamom. Stir until aromatic (30 seconds).

Stir in rice and dried fruits.

Add the coconut and almonds when ready to serve so they stay crunchy.

Note: If you are carrying it to another house, and it needs to be reheated, put the almonds and coconut in plastic bags and add them after reheating.

Baked Polenta with Tomato-Pepper Sauce

Adapted from Sunset Magazine (November 2006).

Tom and I made this for Heather's bday celebration last night. It was relatively quick to make -- I was even able to do some prep with Dylan in tow -- and it got quite a positive response. You can do a lot of the prep in advance and then just save the final broiling to just before mealtime....

We doubled the recipe and had more than enough for 5 big adult eaters (well, 4 big eaters and one small eater).

Ingredients

• 5 1/2 tbsp. olive oil
• 1-28 oz. can of Fire Roasted crushed tomatoes (or just crushed tomatoes)
• 1 tbsp. chopped fresh oregano (or Italian herbs)
• 1 medium yellow onion, halved lengthwise and then cut into thin wedges
• 1 medium bell pepper, cut lengthwise into thin slices
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• one small head of broccoli cut into small bite-size pieces
• 1/2 tsp. chili flakes
• 2 tubes of prepared polenta sliced into 1/2 inch rounds
• 8 oz. Follow Your Heart vegan mozarella, cut into 1/4 inch slices.

Pre-heat broiler to high.

Heat 3 tbsp. oil in a 2- to 3-quart saucepan set over medium heat.

Add tomatoes and oregano and simmer uncovered for 15 minutes.

While tomatoes are simmering, heat 1 tbsp. of oil in a large frying pan over medium-high heat.

Add onion, bell pepper, garlic, salt, pepper, chili flakes, and broccoli and stir to combine.

Cover pan and lower heat to medium and cook until broccoli is done, about 5-8 minutes.

Add in tomato sauce and simmer for 10 minutes.

While sauce is cooking, pour remaining 1 1/2 tbsp. oil into a 9x13 baking pan and tilt to coat the bottom of the pan.

Add polenta slices to pan and turn to coat them in oil.

Arrange polenta slices in slightly overlapping rows.

Broil polenta about 4 inches from heating element until golden brown and crispy (about 10-15 minutes).

Pour sauce over broiled polenta, then arrange mozarella slices over the top.

Broil until cheese is melted and beginning to brown (about 2 minutes).

Let cool slightly before serving.

Tapioca Pudding

Adapted from the recipe on the back of Bob's Red Mill Small Pearl Tapioca package.

We eliminated the salt and eggs and reduced the sweetener by 1/3 of the original amount and used a combination of maple syrup and sugar. We also used a combination of almond and vanilla extract instead of using only vanilla extract.

Ingredients

• 2/3 c. small pearl tapioca
• 1.5 c. water
• 4.5 c. Silk Vanilla soy milk
• 1/3 c. sugar
• 1/3 c. maple syrup
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract

In a 1.5 quart saucepan, soak small pearl tapioca in water for 30 minutes.

Add soymilk and stir over medium heat until boiling.

Simmer over very low heat for 10-15 minutes. Stir often to prevent tapioca from sticking to the bottom of the pan.

Stir in sugar and maple syrup.

Let sit for 15 minutes, then stir in almond and vanilla extracts.

Serve either warm or chilled!

For chocolate tapioca, stir in 4 tbsp. unsweetened cocoa powder when adding sugar and maple syrup.

Banana Bread

Heather's recipe modified from the New Joy of Cooking.

Ingredients

• 1 1/3 c. all purpose flour
• 3/4 tsp. salt
• 1/2 tsp.bbaking soda
• 1/4 tsp. baking powder
• 5 1/3 tbsp. unsalted margarine
• 2/3 c. sugar
• 2 egg-equivalent of egg replacer
• 1 c. mashed very ripe bananas
• 1/2 c. coarsely chopped walnuts

Begin by having all ingredients at room temperature....

Position rack in lower of 1/3 oven and preheat oven to 350F.

Grease 8.5" x 4.5" loaf pan.

Thoroughly whisk together all dry ingredients, except the sugar.

In a large bowl, combine sugar and margarine and beat on high speed with until lightened in color and texture, about 3 minutes.

Beat in flour mixture until blended and is the consistency of brown sugar.

Gradually beat in egg replacer.

Fold in mashed bananas and walnuts until combined.

Bake until toothpick comes clean, about 50-60 minutes.

Let cool for 5-10 minutes before unmolding. Cool on rack.

Butternut Squash and Corn Risotto

Tom made this for our first wedding anniversary dinner. We served it with sliced francese, David's salad and some sauteed brussels sprouts. Delicious!

To save prep time while our guests were here, we stirred in most of the stock and let it absorb into the risotto, then put it in the refrigerator while we played a game of Puerto Rico with Heather, David, and Assaf. Right before dinner, we reheated the remaining stock, ladled it in, and served it immediately.

Ingredients

• 1 pound butternut squash
• 4 c. vegetable stock
• 4 c. corn chowder
• 4 oz. fresh or frozen corn
• 2 tbsp. minced Italian parsley
• olive oil for sauteeing
• 1 tsp. dried thyme or 2 tsp. fresh thyme
• 1/4 tsp. ground nutmeg
• 1 yellow onion, diced
• 1/2 c. dry white wine
• salt and pepper to taste
• 1.5 c. arborio rice

Cut the butternut squash in half, lengthwise and bake it face down on a lined cookie sheet for 30 minutes at 375F.

Scoop the squash out of the skin and place it in a food processor.

Add a 1/4 c. of the stock, nutmeg, and parsley.

Salt and pepper to taste.

Puree until smooth.

Put the butternut squash sauce on a burner on low and cover to keep warm.

Meanwhile, bring the remaining vegetable stock and corn chowder to a simmer.

In a large wok or saute pan, saute the onions until soft (about 5 minutes).

Add the arborio rice. Saute another 3 minutes until rice is translucent, stirring constantly to keep rice from sticking.

Add the wine and stir until absorbed.

Add vegetable stock one ladle-ful at a time. Stir until liquid is absorbed before adding the next.

After about 1/3 of the stock has been absorbed, add the corn and thyme and stir in.

Continue adding stock per previous instructions.

When all of the stock has been added, stir in 1/4 c. of the butternut squash sauce.

Divide the remaining sauce onto 6 plates and scoop about 1 c. of arborio rice onto the sauce.

If desired, add a sprig of parsley to the top and serve.

Gallo Pinto

We discovered this dish when we traveled to Costa Rica. It was a reliably tasty dish practically everywhere we went. It's traditionally a breakfast dish, but we also like to eat it for dinner.

Ingredients

• 2 c. cooked long grain rice
• 1 c. red or black beans
• 1/2 c. finely diced white onions
• 3 tsp. vegetable oil
• 2 tbsp. chopped cilantro
• Salt to taste
• Lizano Sauce (a sauce similiar to Tabasco but milder -- you can substitute with Tabasco or, better yet, fresh salsa)

more...

Heat oil in a frying pan for approximately 1 minute. Saute onions until caramelized. Add beans and to the sautéed onions and stir over medium-low heat for a minute. Combine cooked rice to sautéed onion and beans. Mix well and simmer for 5 minutes. Add salt to taste. Add cilantro. Serve immediately and add the Lizano Sauce (or salsa) to taste.

Chickpea and Tomato Salad

(modified from Sunset Magazine, July 2006)

This was a big hit at Heather and Assaf's the other night.

Ingredients

• 2 lbs. tomatoes, rinsed, cored, and chopped
• 2 15 oz. cans of unsalted chickpeas, drained and rinsed
• 2 c. chopped sweet onion
• 1/3 c. extra-virgin olive oil
• 6 tbsp. sherry vinegar
• freshly ground pepper
• 1 tsp. coarse salt
• chopped fresh parsley (optional)

Mix chickpeas, tomatoes and onion in a large bowl.

In a medium bowl or jar, combine olive oil, vinegar and salt.

Shortly before serving, whisk or shake oil mixture well and pour over chickpea mixture.

Stir. Add salt and pepper to taste and garnish with parsley, if desired.

Iced Herb Gazpacho

(from Natural Home and Garden)

Thusfar untried! If you try this recipe, please leave comments on how well you liked it...!

Ingredients

• 6 large tomatoes
• 4 cloves fresh garlic, pressed
• 1/2 cucumber
• 1/2 tsp. red pepper flakes
• 1/2 c. red wine vinegar
• 1/2 c. olive oil
• 2 scallions, chopped
• 3 sprigs basil leaves
• 3 sprigs cilantro leaves
• 3 sprigs parsley leaves
• salt and pepper

Roughly puree tomatoes, garlic, cucumber, red pepper flakes, vinegar and oil. Add scallions and herbs and pulse until just chopped, being careful not to over-do it! Add salt and pepper to taste. If possible, chill overnight to allow flavors to blend.

Heather's Prize-Winning Cornbread

Heather won an award for this when she was in 4th grade!

Ingredients

• 1/2 cup soy margarine
• 1/2 cup sugar
• equivaleant of 2 large eggs (using egg replacer)
• 1 1/2 cups cornmeal
• 1 1/2 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup soymilk (substituted for buttermilk)

Preheat oven to 350F. Grease and flour 8" square pan. Cream margarine and sugar. Add egg replacer, beating in well. Sift dry ingredients. Alternate adding dry ingredients and soymilk. Bake 25 minutes.

Curried Cauliflower over Basmati Rice Pilaf

(adapted from Yamuna's Table by Yamuna Devi)

For this recipe, the tomatoes and the curry powder are the make-or-break ingredients. Use high quality fresh tomatoes (acidic heirlooms and dry-farmed tomatoes are great) or a good canned tomato like Muir Glen. If you use canned tomatoes, you will get a chunky sauce rather than a creamy glaze, but the recipe tastes great that way, too. As for curry powder, the best I have found is from Penzeys, but Indian markets are bound to sell great curry powder, too.

Ingredients

• 1 Tbs mustard seeds
• 1.5 tsp coriander powder
• 2 to 3 tsp (really good) hot curry powder
• 2 Tbs margarine (optional, for a richer taste)
• 1 medium cauliflower, chopped into bite-sized pieces
• 2 to 3 cups of (really good) chopped tomatoes
• salt and ground black pepper to taste
• chopped cilantro

Steam the chopped cauliflower in a steamer for about five minutes and toast the mustard seeds over a medium heat until they begin to pop.

Meanwhile, combine the coriander and curry powders in a small cup, add a quarter cup of water, and stir.

When the mustard seeds have reached the popping point, add the powder mixture and 1 Tbs of margarine (if you're using it). Stir.

When the liquid has almost completely cooked away, add the chopped tomatoes. Stir to blend in the powder mixture.

Cook the tomatoes and spices over a medium heat for 10 to 12 minutes, stirring occasionally, until the tomatoes have broken down and most of the liquid has cooked away.

Stir in the salt and pepper, and then mix in the cauliflower.

Stir until the cauliflower is completely coated with the tomatoes mixture.

Partially cover and cook over medium-low for another 10 to 12 minutes, stirring occasionally, until the cauliflower is soft.

Stir in the second tablespoon of margarine (if you're using it) and chopped cilantro.

Serve next to the rice.

Variation 1: Substitute a combination of any of the following for up to half the cauliflower on an equal volume basis:

• cooked chickpeas
• sweet corn kernels
• waxy potatoes (cut into small cubes and steamed for about 10 minutes)

Variation 2: If you are worried about the damage caused by boring tomatoes, add 1/4 tsp each of cinnamon, cardamom, and ginger (fresh or powdered) to the tomatoes along with the salt and pepper.

Skordalia (Greek Potato Dip)

This yummy dip can be used in vegetable or grain dishes or as a dip for pita bread and raw veggies...

Ingredients

• 2 large potatoes
• 4-6 garlic cloves
• 1 cup chopped walnuts
• salt
• juice from 1 lemon
• 1/4 c. red wine vinegar
• 1/4 c. olive oil

Peel potatoes, bring them to a boil and allow them to simmer for 30 minutes (or until they're soft).

While the potatoes are simmering, puree the garlic cloves, walnuts, olive oil and lemon juice in a food processor.

Once the potatoes are done, drain them and begin mashing them one at a time, adding garlic-walnut puree before adding another potato.

Mash until smooth and thick. Refrigerate before serving.

Makes about 3 cups.

Spanakorizo (Greek Rice and Spinach)

(adapted from VegNews)

Simple and delicious rice dish....

Ingredients

• 1 tbsp. olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• ~ 1 lb. of fresh spinach
• 1 1/2 c. uncooked long grain white rice
• 3 c. hot water or vegetable broth
• 1 tsp. fresh dill or 1/2 tsp. dried dill
• Salt and freshly ground black pepper
• juice from 1 lemon
• kalamata olives
• 1 tomato
• vegan "feta" (optional)

Heat oil in large pot or skillet over medium heat. Add onion and garlic, cover and cook until softened (about 5 minutes).

Chop spinach and add to the pot. Cook until wilted (about 1 minute).

Stir in the rice, water or broth, dill, and salt and pepper. Bring to a boil.

Cover and simmer until the rice is cooked (about 20 minutes).

Add desired amount of chopped kalamata olives, diced tomato, and vegan feta.

Drizzle with lemon juice just before serving.

Vanilla Buttercream Frosting

Goes well with Vegan Chocolate Cake!

Ingredients

• 1/2 cup soy margarine, softened
• 1/4 cup soy milk, rice milk, or other non-dairy milk of choice
• 3 cups Powdered Sugar
• 1 1/2 tsp vanilla

Using an electric mixer or in a large bowl with a hand held mixer, place the soy margarine and soy milk, and cream them together.

Add half of the sugar, and beat well to combine.

Add the remaining ingredients and continue to beat the mixture until light and fluffy.

For a Chocolate Frosting, add 1/2 cups cocoa powder.

For a Coffee Frosting, substitute cold coffee or espresso for the soy milk in the recipe.

For a Mocha Frosting, substitute cold coffee or espresso for the soy milk in the recipe and add 1/4-1/3 cup cocoa powder.

Vegan Chocolate Cake

Delicious chocolate cake that fizzes and foams while you're making it! (Thanks to Cindy for the recipe!)

Prep time: 10 minutes Serves 12 or 24 cupcakes

Ingredients

• 3 cups flour
• 2 cups sugar (we reduced the sugar to 1.5 c. with no ill effects)
• 2 tsp baking soda
• 1 tsp salt
• 4 tbsp cocoa
• 3/4 cup veg. oil
• 2 tbsp white vinegar
• 2 tsp vanilla
• 2 cups cold water

Mix: flour, sugar, baking soda, salt and cocoa

Add: oil, vinegar and vanilla

Watch the fizz!

Add: cold water

Note: The batter will seem runny, but it's actually just fine! Proceed with confidence....

Pre-heat oven to 350 degrees F grease/flour 9"x13" baking pan.

Bake 1/2 hour (longer if needed) or about 20 minutes for cupcakes.

Frost with Vanilla Buttercream Frosting.

Vegan "Feta"

Marinated tofu that tastes good in salads and in Spanakorizo, but doesn't taste at all like feta....(from VegNews)

Ingredients

• 1/3 c. olive oil
• 3 tbsp. lemon juice
• 2 tbsp. white wine vinegar
• 1 tsp. sea salt
• 8 oz. extra firm tofu, drained

Combine olive oil, lemon juice, vinegar and salt. Mix well.

Cut tofu into small cubes and add to the marinade.

Marinate for 1 hour at room temperature. Refrigerate until needed.

Basmati Rice Pilaf

Goes well with Curried Cauliflower.

Ingredients

• 1 1/2 c. Basmati rice
• 2 1/2 c. water
• 1 tbsp. olive oil

Soak 1.5 cups of basmati rice in 2.5 cups of water for about 10 minutes. Drain the rice completely and set aside the water.

In a nonstick pot, saute the rice over medium heat in about 1 tbsp. of olive oil until the rice seems pearly in color (about 3 or 4 minutes).

Stir constantly to avoid burning and sticking.

Add the rice water, salt to taste, and 3 or 4 of the following:
* 1 tsp of toasted cumin seeds (recommended). Note: If your cumin seeds are untoasted, add them to the rice in the last minute of sauteing.
* A pinch of saffron
* Chopped cilantro
* A cinnamon stick (recommended)
* 10 to 12 black peppercorns
* A couple of cardamom pods, just cracked open (recommended)

After the water comes to a boil, reduce heat to a simmer, cover, and cook for 15 to 20 minutes until the water is absorbed.

Turn off the heat and let the rice stand for five minutes.

Take out the cinnamon stick (if you put on in), crack open the cardamom pods completely (if you used them) and scrape the seeds into the rice, fluff the rice with a fork, and serve.

Apple and Date Haroset

This is our version of haroset recipes from vegsource.com and vegkitchen.com, with some additional modifications added by Heather.

Well-liked by everyone!

Makes a small side-dish for 6-8 people.

We served this at last year's seder along with Turkish Eggplant Stew, Sabbath Rice Pilav with Saffron, Orange and Olive Salad, and Sauteed Carrots with Almonds.

Ingredients

• 1 cup pitted dates
• 1/2 cup minced dried apricots
• 1/3 cup walnuts
• 1/3 cup almonds
• 1/2 cup minced dried apple
• 1 tsp. cinnamon
• 1/4 tsp. ground ginger
• 3 tbsp. orange juice
• 3 tbsp. sweet red passover wine

Combine all ingredients, except for liquid, in a food processor and process until finely chopped. Stir in orange juice and wine. Serve with matzo.