Cookie Dough Dip – healthy, gluten-free, vegan, safe to eat, and awesomely yummy!

chocolate chip cookie dough dip

cookie dough dipThe original person to think up the idea of making edible healthy cookie dough is Chocolate Covered Katie — a blogger who specializes in healthy vegan desserts and who makes amazing recipes!

I have simplified her recipe and made it even healthier. This recipe takes five minutes to mix up. You need a good food processor or blender. And then you can eat (safe) raw cookie dough! Yum!!!!!

The dough that this makes does not taste exactly the same as cookie dough. But the color is right, it’s sweet, and it has chocolate chips, so as far as I’m concerned it’s good! My kids and I really love this recipe.

chocolate chip cookie dough dipThis afternoon, after I took the photos for this recipe, I asked my kids, “Who wants to eat the photo models?” They knew I was making cookie dough dip, so they came running.  :)

Cookie Dough Dip - healthy, gluten-free, vegan, safe to eat, and awesomely yummy!
 
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Healthy, vegan, gluten-free cookie dough that you can eat raw -- in five minutes! Awesomely delicious!!
Author:
Recipe type: dessert
Cuisine: American
Serves: 4 servings
Ingredients
  • 1/4 cup dates (about six), no pits, and check for (and remove) any dried bits of stem on them
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 15-ounce can white beans, such as cannellini beans, great northern beans, or navy beans
  • 1/3 cup of chocolate chips (I like Equal Exchange organic semi-sweet chocolate chips)
Instructions
  1. Put all ingredients except for the chocolate chips into a food processor or blender. Blend until a smooth dough forms, which will take several minutes. Depending on your blender, you may need to add extra water to get everything to blend evenly.
  2. Stir in the chocolate chips, and serve!
  3. For serving, you can eat it with a spoon like a pudding, or dip in graham crackers to eat it with.

 

Knishes – cute packets of potatoes in dough – gluten-free and vegetarian – warm and delicious!

Knishes
a rolled-out knish

A rolled-out knish, with filling on it,
ready for crimping.
I adore this little rolling pin —
it is very easy to use.

Here’s a family favorite recipe that I’ve been meaning to post for years: Knishes! A knish is a dough-wrapped packet of filling. The filling is often potatoes, though my kids prefer them filled with vegan cheese, instead, or even gluten-free pasta.

Knishes are a Jewish food, but even though I am Jewish and grew up in New York City, I never encountered them until I was an adult.

A potful of the potato filling

The potato filling

This recipe was originally developed by the author of Gluten-Free By The Bay. I have simplified the recipe, changed it around a bit, and multiplied it to make more food.

My family and I really love this recipe, even including my picky kids! I hope you will like it too! Also, it’s a great recipe to make for guests.

 

Another knish underway

Another knish underway.
There is a crimped knish on the right, ready for baking. You can see that I rolled the dough a little too thin and so it has holes.  You can click on the photo to zoom in and see the details of how the crimping looks.  Also, that one is a bit long — they should be shaped more like a semicircle.

 

 

 

 

 

 

 

 

 

 

 

Knishes - cute packets of potatoes in dough - gluten-free and vegetarian - warm and delicious!
 
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Knishes are beautiful packets of dough filled with your choice of mashed potatoes, cheesy filling, or anything else. People are always impressed when they see these. And, they are gluten-free!
Author:
Recipe type: dinner
Cuisine: Jewish
Serves: 12 knishes
Ingredients
Dough:
  • 4 1/2 cups (3 packets) All-Purpose Chebe Mix
  • 6 eggs
  • 6 tablespoons oil (I use canola and/or olive oil)
  • 1/2 cup water, milk, or vegan milk
Potato Filling: (I like to make lots of extra to eat as a side dish for days afterward)
  • 3 cups fresh red chard or spinach, washed, stems removed, and chopped, OR 1 cup defrosted frozen kale
  • 3 large baking potatoes
  • 1/4 cup oil (canola and/or olive)
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper (optional -- I leave it out)
Cheesy Vegan Filling:
  • 3/4 pound firm tofu OR a combination of 3/4 cup cashews, 3/4 cup sunflower seeds, and 6 tablespoons of water
  • 1/4 cup olive oil
  • 1 1/2 teaspoons dried herbs, such as basil and oregano
  • 3 tablespoons apple cider vinegar
  • 1/2 box frozen spinach, defrosted
Instructions
  1. Preheat oven to 375 degrees.
  2. If you are making the potato filling, cut the potatoes into one-inch cubes and put them in a pot. Add enough cold water to cover them. Heat to a boil, then lower the heat to medium and boil for 10-12 minutes, until the potatoes are easy to pierce with a fork. Drain and return them to the pot. Add all the other ingredients for the potato filling except for the greens. Mash the potatoes. Then stir in the greens.
  3. If you are making the cheesy vegan filling, mix all ingredients in a food processor or a big blender.
  4. To make the dough, mix all of the dough ingredients and knead them together into a soft dough. If the dough is dry and not cohesive, you may need to add water -- just a teaspoon at a time, because it can go from too dry to too sticky very quickly. I use the dough kneading attachment on my food processor to do the kneading -- it works well for this.
  5. Divide the dough into twelve equal pieces. (I like to roll it into a log, then cut the log into quarters, then cut each quarter into thirds. But you can divide it any way that works for you.) Pick up each piece to check its size, and pinch small blobs off the biggest pieces and add them to the smallest pieces, to even out the sizes.
  6. Use a rolling pin on a nonstick surface to roll out the dough into a 6 or 7 inch circle. Avoid making the circle bigger than that, because the dough will get holes in the middle. Check that the circle can be lifted off the surface, then add 2-4 tablespoons of filling in the middle. When in doubt about how much filling to put in, use less filling, so that it doesn't squirt out the sides. Fold the circle in half, with the filling inside. Use a fork to crimp around the edges and make evenly spaced fork-lines that go about from the edge about 1/4 inch inward. Gently press on the top of the knish to distribute the filling inside the sealed-in area. Repeat for the remaining pieces of dough.
  7. Place each knish on a baking sheet, leaving some space between them for expansion during baking.
  8. Bake at 375 degrees for 15-20 minutes.
  9. Eat them carefully -- the filling gets incredibly hot.

 

Egg Pinwheels – no gluten or dairy, and super cute!

Egg Pinwheels
The egg mixture

The egg mixture, after whipping and stirring in all ingredients.

This adorable recipe is fairly easy to make. You do need a food processor or mixer that can whip eggs, and a very non-stick cookie sheet. Then you are good to go!

I originally found this recipe on a site that does not exist anymore. I’ve adapted it to be gluten-free and healthier, and made it much simpler.

Ready to roll

The egg mixture, with Filling Option 1 spread on it, ready for rolling up.

My kids really like this recipe.

 

 

 

 

 

Slicing with dental floss

After baking, slicing with dental floss

 

 

 

 

 

 

 

 

After slicing

After slicing

 

 

 

 

 

 

 

Ready to serve!

Ready to serve!

 

 

 

 

 

Egg Pinwheels - no gluten or dairy, and super cute!
 
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This super-cute recipe is fairly easy to make if you have a way to whip egg whites and a very nonstick cookie sheet. Yum!
Author:
Recipe type: Dinner
Cuisine: American
Serves: serves 3-4
Ingredients
  • 12 eggs
  • 1/4 cup of gluten-free flour mix (I use 2 tablespoons potato starch + 2 tablespoons of garbanzo flour or quinoa flour or brown rice flour) -- or if you are not gluten-free, then use regular flour
  • 1/4 teaspoon salt
  • 3 cups of filling - see three options below
Filling Option One:
  • 1 cup "lasagna cheese" (or real cheese)
  • 1 package defrosted frozen spinach
  • 1 red bell pepper, cut into small cubes
Filling Option Two:
Filling Option Three:
  • I haven't tried it, but I think a mixture of greens, pesto, and tiny cubes of potatoes would be amazing in these.
Instructions
  1. Preheat oven to 350 degrees. Spread a thin coating of oil all over the inside of a very non-stick cookie sheet that is about 11 by 15 inches.
  2. Separate the eggs. Put all twelve egg whites into a food processor or the bowl of a mixer, and use the whipping attachment to whip them until they are stiff.
  3. Discard eight egg yolks (I know, that's hard to do, but a dozen of the really nice eggs costs about $4, so it won't break the bank). Add the remaining four egg yolks to the egg whites, along with the flour mixture and salt. Gently mix everything together with a spatula.
  4. Pour the egg mixture onto a cookie sheet, and use a spatula to spread it all the way to each edge and smooth it out so that it is about the same depth everywhere.
  5. Bake in the preheated oven for 10 minutes, until the eggs start to brown.
  6. While it bakes, mix up your choice of filling ingredients.
  7. Remove from the oven, but leave the oven on.
  8. Gently use a spatula to loosen the egg rectangle from the cookie sheet. Be careful -- it is hot!
  9. Once the egg rectangle is detached, carefully flip it upside down.
  10. Spread the filling mixture evenly over the egg rectangle, leaving about an inch bare along one of the long edges.
  11. Carefully roll up the rectangle, rolling toward the bare edge. Keep rolling until the edge is underneath the roll. I find it convenient to put the roll on a diagonal on the cookie sheet, so that if filling comes out the ends it lands on the cookie sheet.
  12. Bake for another 10 minutes.
  13. Cut through the roll to make it into eight spiral pinwheels, and serve. You can do the cutting with a knife or a sharp spatula -- or by looping dental floss around it and pulling the loop shut, to cut through the log. Fun!

 

 

 

 

Dessert Nachos – healthy, vegan, gluten-free, and awesomely yummy!

Dessert Nachos

Dessert NachosHappy Birthday to this blog! Today it is three years old!

Recently I was flipping through cookbooks and I spotted a recipe for “dessert nachos” — where you thinly slice up an apple as the chips, then add caramel as the sauce and sprinkle on toppings.

That got me to thinking about trying it with the healthy vegan caramel sauce from the recipe for Banana Claw ice cream.

I tried making some, and my daughter and I liked it so much that I have been making it again every morning lately. It is a little addictive.

The best part is that it is so healthy that you can eat it for breakfast.

YUM!

I thought about saving this recipe to post in the autumn, since apples are not in season right now. But it is too good to wait.

For recipes that are in season now, I long all year for Chocolate Chip Fresh Cherry Bread. There’s also Zucchini Brownies. Also, Fresh Fruit Pie With Chocolate Brownie Crust is in season now and totally awesome!!! Yum!!!!!

Dessert Nachos - healthy, vegan, gluten-free, and awesomely yummy!
 
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Great as a dessert -- and healthy enough to be breakfast! Thinly slice up an apple as the chips, then add healthy vegan caramel as the sauce and sprinkle on toppings. YUM!!!
Author:
Recipe type: Dessert or Breakfast
Cuisine: American
Serves: 4 small servings or 2 medium ones
Ingredients
  • 1 apple
  • 5-6 dates (with no pits or hard bits of stem)
  • 2 1/4 teaspoons almond butter (for a nut-free version, try sunflower seed butter or soybutter instead)
  • 2 teaspoons canola oil
  • 3 tablespoons water
  • 3/8 teaspoon salt (optional but really good!)
  • Toppings such as 2 tablespoons chocolate chips, coconut bits, pomegranate seeds, etc.
Instructions
  1. In the smallest jar of a reliable blender, using a nut-butter blade if you have one, put the dates, almond butter, oil, water, and salt. Blend until very smooth. If the mixture isn't getting smooth easily, add a couple of teaspoons of water and blend again.
  2. Slice the apple into many thin slices.
  3. Divide the apple among four plates (for small servings) or two plates (for bigger servings). Add the caramel sauce on top, then sprinkle on the toppings.

 

Tiramisu in 14 minutes – healthy, gluten-free, dairy-free, and can be vegan

Tiramisu
cake slices

Chocolate chip pumpkin bread, cut into twelve “ladyfinger” sticks for this recipe.

Last August my kids and I visited Toronto.

Usually when we travel, I am fanatical about planning ahead so that we will always have gluten-free food available. But this one time my teens talked me into winging it. We had the impression that every street corner in Toronto had one of those restaurants where you order a bowl of plain rice and then pick three toppings from one column and four toppings from the next column, and many of this type of restaurant can make safe gluten-free food. So in the morning we went to the Royal Ontario

cake after dipping

Cake after dipping

Museum. In the afternoon we planned to go see Castle Loma. Our map made it look like these places were about three blocks apart, so we decided to walk from the museum to the castle, eating lunch at a bowl-type restaurant along the way. Alas, our map was not to scale. It was far more than three blocks from one place to the other. We walked for a really long time through an endless residential neighborhood that had no stores or restaurants of any kind. Finally we found a tiny grocery store. Hungry and tired, we bought mainstream GMO-filled potato chips and ate those for lunch sitting on the sidewalk outside the store, occasionally interrupted by people

Cake with cashew cream added

Cake with cashew cream added

who needed us to move out of the way so that they could get in or out of the building. Definitely not our best meal ever!

When we started walking again, we almost immediately found an organic gluten-free mostly-raw restaurant called Live Organic Food Bar. It looked intriguing, so my kids and I went in. Having just gorged on potato chips, we weren’t very hungry, but I really wanted to try the food there, so we ordered desserts. I ordered an expensive little tiramisu that was AMAZING!!!! It had been maybe fifteen years since I last ate tiramisu, and

Finished tiramisu

Finished tiramisu

getting to have it again was a real treat.

Weeks later, at home again, I kept thinking about that amazing tiramisu. It wouldn’t be easy to go back to Toronto for more, so I decided to create my own. I had a tiramisu recipe that I had loved many years ago, so I used that as a starting point.

To my surprise, the tiramisu that I invented is very fast to make, over-the-top healthy, and over-the-top delicious!!!

Tiramisu in refrigerator

Tiramisu in refrigerator – these glass containers are great for making tiramisu. You can pop on the lid and store it easily in the refrigerator.

Traditional tiramisu is made with ladyfingers — long, thin cakelike cookies that are shaped like very large fingers. In this recipe you can use a wide variety of baked desserts cut into finger shapes, as the ladyfingers. I think cookies would work well too. I suggest using something that is not all-chocolate — though actually that too might be interesting. I have done this with Corbin’s muffin bread, and with chocolate chip pumpkin bread, but you could also use storebought cookies or cake or banana bread. Also I have seen gluten-free ladyfingers available at the store, though they don’t look at all healthy. The finished tiramisu will taste like whatever baked good you choose, so you should choose a baked item that you think would taste good inside tiramisu.

TiramisuIn the pictures, I used the super-healthy version of chocolate chip pumpkin bread — the second recipe on that page. That version has no refined sugar, and I add a lot of veggies, so in the pictures you may notice that the cake part looks a little green. That’s kale. It made an awesomely healthy tiramisu that tasted fantastic to me, but if you or your eaters are at all skeptical about kale in tiramisu, you can totally make this with some other baked item. Not everybody is as crazy about kale as me, and I completely respect that. You can make a very excellent tiramisu with this recipe without any kale, if that’s what you prefer.

Anyway, I hope you will try this recipe.  It makes an amazing tiramisu!

Tiramisu in 14 minutes - healthy, gluten-free, dairy-free, and can be vegan
 
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This tiramisu takes only 14 minutes to make. It is delicious, and can be healthy, vegan, and gluten-free. Yum!!! Warning: Addictive!
Author:
Recipe type: Dessert
Cuisine: gluten-free
Serves: 3 servings
Ingredients
  • 4 slices of baked goods, such as cookies, banana bread, Corbin's muffin bread, or chocolate chip pumpkin bread, or about 3 cups of cookies
  • 3/4 cup cashews
  • 3/4 cup water
  • 5 dates, pits and any bits of stem removed
  • 1 teaspoon vanilla extract
  • 1 mug of coffee or espresso (optional)
  • 1 tablespoon brandy or cognac (optional - I leave it out)
  • 1 tablespoon baking cocoa powder
Instructions
  1. Brew a mug of coffee. (I have an ancient one-cup-at-a-time coffeemaker that makes it easy to brew just the right amount.)
  2. In a good blender, mix the cashews, water, dates, vanilla extract, and optional brandy or cognac. Blend until creamy-smooth. When the coffee is ready, add 1/2 tablespoon of coffee and blend until mixed.
  3. If you are using baked goods from a loaf, cut each of the four slices crosswise into three sticks, so that you end up with twelve finger-shaped sticks of baked goods. If you are using cookies you can skip this step.
  4. Pour the coffee into a small bowl, such as a cereal bowl. Have a fork and a loaf pan handy.
  5. A few at a time, put half of the baked goods into the coffee (that would be six "ladyfingers" or half of the cookies), then immediately use the fork to scoop them out again and put them crosswise into the loaf pan.
  6. Evenly pour half of the cashew mixture on top.
  7. Sprinkle 1/2 tablespoon of baking cocoa evenly everywhere on top.
  8. Make a second layer: Dip the other half of the baked goods in the coffee, put them into the loaf pan, spread on the rest of the cashew cream and sprinkle on the rest of the baking cocoa powder.
  9. In theory you should refrigerate this for a few hours at this point, but it is really hard not to just dive in and start eating. It firms up a bit in the refrigerator, but even when it is liquidy from being freshly made it is still good.

 

Matzo Ball Soup – gluten-free and dairy-free for Passover or anytime!

Matzo Ball Soup - gluten-free!

Matzo Ball Soup - gluten-free!When my family went gluten-free, I thought that for sure we would never have matzo ball soup again. But I found a dumpling soup recipe that reminded me of matzo ball soup and from there I invented this recipe. Yum!!!

If you are cooking for Passover, you may want to also see my recipe for a gluten-free, vegan Matzo Mina — my favorite main dish for Passover. It is a bit like a spinach artichoke lasagna, but with the noodles replaced with gluten-free matzo. Yum!!!

Happy Passover!

matzo ball dough

Matzo ball dough, so you can see the consistency. When it’s perfect, it should be like toothpaste or cookie dough.

 

 

 

 

matzo ball soup

 

Matzo Ball Soup - gluten-free and dairy-free for Passover or anytime!
 
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Gluten-free dairy-free matzo ball soup! Yum! Lightning-quick and made from scratch! Happy Passover!!!
Author:
Recipe type: dinner
Cuisine: Jewish
Serves: serves 4-6
Ingredients
Soup:
  • 6 cups water
  • 2 tablespoons olive oil
  • optional but good: 2 cans white beans (navy beans, cannellini beans, or great northern beans, etc.), rinsed (15-ounce cans)
  • 1 cup sliced carrot circles
  • 2-3 stalks celery, sliced thinly
  • 2 tablespoons dried parsley
  • 1/4 teaspoon dried rosemary, rubbed between your fingers and broken into bits
  • 1/4 teaspoon dried thyme
  • 1 teaspoon salt
  • pepper to taste
Dumplings:
  • 7 tablespoons flour or gluten-free flour (I use 2 tablespoons of brown rice flour, 2 tablespoons of potato starch, and 3 tablespoons of garbanzo bean flour)
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder (or 1/6 teaspoon baking soda plus 1/6 teaspoon cream of tartar; I don't have a measuring spoon for 1/6 teaspoon, but this recipe works fine if you estimate the amount)
Instructions
  1. Put all ingredients listed under "Soup" into a big pot that is at least ten inches wide, so that there is enough space for the matzo balls to cook. You don't need to measure any of the soup ingredients -- just estimating is fine. Heat to boiling, then lower to a simmer.
  2. Mix all of the dumpling ingredients in a small bowl, such as a cereal bowl. The consistency of the dumpling dough matters a lot to the success of the recipe; the mixture should be the consistency of toothpaste, or wet-ish cookie dough. If it is too wet, add more flour -- I usually add garbanzo flour. If it is too dry, add some water. Keep adjusting the consistency until it is perfectly like toothpaste.
  3. When you are satisfied with the dough, drop marble-sized blobs of it into the soup. They will expand as they cook. The matzo balls will cook on one side, then stir to flip them to the other side so that both sides get a chance to cook.
  4. Serve hot.

 

Zucchini Brownies “Zeebies” – gluten-free, dairy-free, and healthy!

Zucchini Brownies


tower of zucchini browniesHappy Zucchini Season!!!

I have been making this recipe for years: Brownies that are full of zucchini!!! My kids clamor for more! All four of us love them, zucchini and all!

I love zucchini. All three of my kids hate zucchini, but all three kids love these brownies!

If you use the version of the recipe that is sweetened with dates instead of refined sugar, then this is one healthy recipe. I even ate it for breakfast this morning. Yum!

The initials for Zucchini Brownies are ZB, so my family calls these “Zeebies.”

The original recipe that this is based on is Cassie’s Zucchini Brownies from allrecipes.com, though my version is fairly different. I big pan of zucchini browniesmade it gluten-free, added lots more zucchini, replaced the walnuts with chocolate chips, removed the salt, and added an option to sweeten it with dates instead of refined sugar.

Tip: These brownies look much better if you use a classic green-colored zucchini in them. Yellow summer squash tastes fine too, but looks a little alarming.

Here is the recipe!

Zucchini Brownies "Zeebies" - gluten-free, dairy-free, healthy, and can be vegan!
 
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My zucchini-hating kids adore these brownies. They are healthy and delicious, gluten-free, and can be vegan. YUM!!!
Author:
Recipe type: dessert
Cuisine: American
Serves: 24 brownies
Ingredients
  • EITHER 2 cups of all-purpose flour, or 2 cups of gluten-free flour mix (I use 1/2 cup each of: teff flour, quinoa flour, potato starch, and garbanzo bean flour -- but any flour mix should work)
  • 1 1/2 teaspoons baking soda
  • 1/3 cup unsweetened cocoa powder
  • 1 cup chocolate chips
  • EITHER 1 cup of white sugar OR 1 cup of dates, pits removed
  • EITHER 2 eggs OR 2 flax eggs
  • 2 to 6 cups grated zucchini -- don't salt it or drain it or anything, just grate it. A food processor is perfect for speedy grating.
  • 1/2 cup vegetable oil, such as canola
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees.
  2. If you are using flax eggs, mix those up first, and let them sit for a couple of minutes.
  3. Oil the bottom and the bottom inch of the sides of a 9x13 inch baking pan -- a "lasagna pan".
  4. If you are using dates as the sweetener, put them into a food processor together with the eggs or flax eggs. Blend for several minutes, until it looks like a creamy and smooth mixture with some bits of date-skin in it. Then add the oil and blend just until mixed.
  5. Now put all of the ingredients, including the dates (if you are using them) and eggs or flax eggs, into a large mixing bowl. Stir until everything is mixed thoroughly. Check for pockets of unmixed flour, and stir those in too.
  6. The wetness of the mixture should be someplace between a dough and a batter. If it seems too stiff, stir in some water, a couple of tablespoons at a time, until it has the wetness of a dough.
  7. Put the mixture in the greased pan. Smooth it out with a spatula, so that the surface is flat and the mixture evenly covers the whole bottom of the pan.
  8. Bake for 35 minutes.
  9. Let cool, or serve hot -- just beware that when it comes out of the oven it is really molten hot, so I suggest letting it cool for at least a few minutes to stay safe.
  10. Cut into squares or bars.
  11. Tastes great either warm or at refrigerator temperature.

 

Pasta, Beans and Greens – a lightning-fast, yummy, healthy, vegan dinner

Pasta, Beans, and Greens

My family is finishing two very busy weeks. My eighth grader, Kendra, was in a national Quiz Bowl tournament in Atlanta, and then she played the role of Audrey in the Shakespeare play “As You Like It” — so the last two weeks have had long, daily rehearsals, followed by a weekend of performances. But the final performance was this afternoon, and now Kendra is free! — Well, free except for assorted daily homework, two term papers, an amazing week-long field trip, and graduation — followed immediately by a week of gluten-free summer camp. Whew!!!

So, in celebration of our crazy-busy two weeks, I am posting a recipe for a dinner that takes about fifteen minutes to cook — depending on how fast your stove can boil a pot of water — and is nutritious and delicious: Pasta, Beans and Greens. This is my go-to recipe for anytime I need a healthy dinner to be on the table quickly.

This recipe is adapted from the cookbook Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals — a family favorite cookbook of ours.

My kids range from “somewhat picky” to “world-class picky.” This recipe is unique because it is one of only two dinners that all of my kids will eat. (The other one is Potato Pancakes — yum!)

A variation: Consumer Reports found that there is arsenic in rice, so I am always looking for ways to reduce the amount of rice-based pasta in our diet. My kids won’t eat this variation, but I have found that I can replace the pasta in this recipe with tofu cut into long thin rectangles that are about 1/4 inch wide, 1/4 inch tall, and 3/4 inch long. Prepared this way, it is an even faster and healthier version of this recipe.

Pasta, Beans and Greens - a lightning-fast yummy healthy vegan dinner
 
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This dinner recipe is quick, fast, yummy, gluten-free, and vegan! And, all of my kids will eat it!
Author:
Recipe type: Dinner
Cuisine: American
Serves: serves 5
Ingredients
  • 1 pound short chunky pasta, such as elbows, tubes, or fusilli - gluten-free if you like
  • 2 15-ounce cans of cooked beans, such as kidney and pinto beans
  • either 1 bunch of fresh kale or other greens -- or 2-3 cups of frozen, chopped kale, defrosted
  • 1 lemon
  • a few tablespoons of olive oil
  • 1 teaspoon dried basil (optional)
  • salt and/or gluten-free soy sauce to taste
Instructions
  1. Start boiling water for the pasta. When the water boils, cook the pasta in it.
  2. Get out a big mixing bowl for serving the food in.
  3. While the pasta cooks, if you are using fresh greens, shred the greens into small pieces (a bread-slicing knife works well for this), then add them to the pot where the pasta is cooking for the last couple of minutes of cooking. Or, if you are using frozen greens, defrost them by microwaving them in the big mixing bowl. This takes 5 minutes in my microwave, but microwaves vary so be alert.
  4. Rinse the beans (I like to put them in a strainer and run cold water through), then add them to the big mixing bowl.
  5. Juice the lemon, and add the lemon juice to the bowl.
  6. Add the oil and basil to the bowl.
  7. When the pasta is cooked, drain it and add it to the bowl.
  8. Stir everything together thoroughly.
  9. Serve, with salt and soy sauce available for each person to stir in to their food. If you are using soy sauce, about 2 teaspoons per serving is a good amount to start with.
  10. Yum! Warm and quick!

 

Hamentaschen – gluten-free and can be vegan!

Hamentashen

Hamentashen are a traditional Jewish cookie, served at the holiday Purim. They are shaped like the three-cornered hat of Hamen, the villain in the Purim story.

Oh today we’ll merry, merry be.
Oh today we’ll merry, merry be.
Oh today we’ll merry, merry be.
And nosh some Hamentaschen.  :)

How to shape the dough

How to shape the dough

Years ago, I wanted to try making gluten-free Hamentaschen. So I searched the web and found a recipe by someone named Ellen Switkes. It works great! I have been making this recipe for years. The Hamentashen come out tasting a bit more like cookies and a bit less like bread dough than traditional Hamentashen — they are very yummy.

This year my daughter and I tried making this recipe vegan. The Hamentashen came out great that way too!

Hamentashen

Hamentashen after baking

The one thing that I will do differently next year is that this year I used some teff flour in my flour mix, and teff makes dough look brown and whole-wheat-y. So next year I plan to use a flour mix next year that doesn’t have any teff in it, so that the Hamentashen come out looking more of the color of traditional Hamentashen.

 

 

Twice I have made Rainbow Hamentashen. Someday I will post the recipe! The batch in the picture below was particularly neat because all of the coloring was done with food: beets, cocoa powder, and spinach. Yum!

 

 

Ellen Switkes says: Don’t wait until Purim.

rainbow hamentashen

Hamentaschen - gluten-free and can be vegan!
 
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Hamentashen are a yummy traditional dessert food for the Jewish holiday Purim. These are gluten-free, and optionally vegan. Happy Purim!
Author:
Recipe type: dessert
Cuisine: Jewish
Serves: 29 Hamentaschens
Ingredients
Dough
  • 2 eggs or 2 flax eggs
  • 2 1/4 cups flour mixture (for example 3/4 cup each quinoa flour, garbanzo flour & potato starch - or whatever flour mix you prefer)
  • 3/4 cup sugar
  • 1 teaspoon xanthan or guar gum (only if you used gluten-free flour, and only if it doesn't already contain this)
  • 2 teaspoons baking powder (or 2/3 teaspoon baking soda + 2/3 teaspoon cream of tartar)
  • 1/2 cup oil (eg. organic canola oil)
  • 1/2 teaspoon gluten-free vanilla extract
Filling
  • chocolate chips, or other traditional Hamentashen filling such as jelly or stewed dried apricots
Instructions
  1. Preheat oven to 350 degrees.
  2. If you are using flax eggs, mix them up and let them sit while you mix the rest of the ingredients.
  3. In a mixing bowl, mix all dry ingredients, to prevent lumps.
  4. Add the wet ingredients, including the eggs or flax eggs. Stir well.
  5. The dough should have the consistency of fabulous fresh playdough, straight from the can. If it is wetter or dryer than that, add some flour mix or a tablespoon of water and stir again, and repeat until you have a dough with the perfect consistency.
  6. Break off a blob of dough that is about 1 inch in diameter. Roll it into a ball, then pat it into a flat circle on a fabulously non-stick cookie sheet. The circle should be about 2 1/2 inches wide. Carefully pat any raggedy edges together, so that you end up with edges that are perfectly smooth and round.
  7. Put 1-2 teaspoonfuls of filling in the middle of the circle. Less filling works better than more -- you can always add another dab of filling after the cookie is shaped if you want to. Then carefully fold each of the three sides upward, forming a triangle. Pinch the corners together, so that it will hold its shape. If it cracks, just pat it back into shape, seal the crack, and it should be fine.
  8. Bake for 10 minutes.
  9. Yum!
  10. Ellen Switkes says: Don't wait until Purim.

 

Chocolate Mousse – gluten-free, vegan, raw, awesomely healthy, quick, and my kids love it!

Chocolate Mousse

When I first tried this recipe, I wrote in the cookbook, “Drop-dead FABULOUS mousse!!!!!

Because it is!!!!!

It is also easy to make, healthy, vegan, and my kids and I love it. What more could you ask of a recipe? :)

The pictures show the mousse with fruit. I like to use the mousse as a topping for fruit. My kids like plain mousse without fruit added. That’s perfectly fine — the mousse itself is made of fruit, so it is healthy even if you don’t add more fruit to it.

In addition to fruit, my favorite way to serve it is with a pinch of cardamom on top. I love cardamom — it is a magical addition to this mousse.

The original version of this recipe came from the cookbook “Raw Food Made Easy for 1 or 2 People” by Jennifer Cornbleet. (I have linked to a newer edition of the book than the one that I have — an edition that I have never seen.) I changed the recipe by replacing maple syrup with more dates, and by increasing the quantities in the recipe so that it uses two avocados instead oChocolate Moussef one and a half.

A food processor works much better than a blender for this recipe. And you need a good sturdy food processor for this. I have a Braun Multiquick food processor that I really adore. I am convinced that Braun makes the best food processors, much better than any other brand, because theirs are sturdy and have a lot of attention to important details. Like for example, I used to have a KitchenAid food processor where the edges of the lid fit onto the outside of the bowl, which meant that splatters all ran down the outside of the bowl. The Braun has a lid that fits inside the bowl — which means that any splatters run down inside the bowl, which is where I want them. Best of all, the bowl on the Braun has no hole where the blade connects to it, so you can put easily twice as much food into the Braun compared to the KitchenAid. Anyway, I can go on and on about why I like Braun food processors, but I won’t ask you to wade through any more about it. The link from this blog to Amazon will send me a tiny percentage of the purchase price if you buy what I linked to, but other than that I have no relationship with Braun except as a satisfied customer. But so far my total income from Amazon for this blog has been exactly zero, so this is not exactly a get-rich-quick undertaking. :-P

This recipe uses dates. Dates vary a lot, from tougher dry ones to wetter soft ones, but any dates should work fine in this recipe. Make sure to remove the pits, if yours have pits, and check every date for bits of stem to remove, because sometimes a date will still have a collar of hard stem attached to it. Also, even pitted dates sometimes still have a pit, so it’s helpful to check for that, too.

Too much chocolate can keep me awake at night, so I often replace half of the cocoa powder in this recipe with carob.  I like Foods Alive organic carob powder. This recipe tastes almost exactly the same when it is made with half carob and half cocoa powder — and it is much less likely to keep me awake at night.

The most important ingredient in this mousse is perfectly ripe avocados. If you have never tried a recipe like this, using avocados in this way may sound very strange to you. But it works really well in this recipe. There is no green color or avocado-y flavor. The finished mousse tastes like a rich, chocolate dessert.

To check the ripeness of an avocado, do not poke it with your finger. That will leave black spots inside the avocado. Instead, hold it in your hand and see what the avocado’s skin feels like. If it feels hard, the avocado is not ripe. If it feels soft and smooth, like touching human skin, then the avocado is ripe. Also the skin of most avocados turns black when it is ripe, so that is another way to recognize one.

Avocados go quickly from ripe to overripe, so once you have ripe avocados it’s necessary to use them within about a day, or you will lose them to overripeness. You can put ripe avocados in the refrigerator to delay this process — they can last for up to a week there.

Variation: To make this recipe chocolate-free, I have replaced the cocoa powder with a little ground cardamom — maybe 1/4 or 3/8 teaspoon. This makes a bright green mousse that my kids won’t touch, because of the color. But I love it that way. And if the kids won’t touch it, there is more for me!  :)

Chocolate Mousse - gluten-free, vegan, raw, awesomely healthy, and my kids love it!
 
Prep time
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A rich, fabulous chocolate mousse, made from entirely healthy, raw, vegan ingredients -- mostly fruit! And only four ingredients! Even my picky eater kids adore this recipe.
Author:
Recipe type: dessert
Cuisine: French
Ingredients
  • 2/3 cup dates, with pits removed -- also check each date for any hard stem pieces and remove them
  • 2/3 cup water
  • 2/3 teaspoon vanilla extract
  • 2 perfectly ripe avocadoes -- remove pits, skin, and any black spots
  • 1/2 cup unsweetened cocoa powder -- or 1/4 cup cocoa powder and 1/4 cup carob powder
  • optional: fruit or berries, such as cherries, blueberries, or strawberries
  • optional: a pinch of ground cardamom for each serving
Instructions
  1. Put the dates and water into a sturdy food processor. Blend for several minutes, until they form a smooth syrup. You will still be able to see bits of the skins from the dates, but the syrup itself should be smooth. Depending on your food processor and your dates, you may need to add a little extra water to get this to blend. Tip: I start blending this at slow speed, then raise the speed to high, to cut down on splashing and noise inside the food processor. The most important step to getting the mousse to come out really smooth is to blend this mixture until it is really smooth, even if it takes several minutes.
  2. Add all other ingredients to the food processor -- except for the optional ones.
  3. Blend until smooth.
  4. Serve plain, or with fruit, and/or with a pinch of ground cardamom on top.