Tag archive for "Candle Cafe"

Very Vanilla Vegan French Toast

kosher pareve recipes, kosher recipes

Very Vanilla Vegan French Toast

No Comments 05 June 2010

My mother concocted this recipe from one of her favorite cookbooks from the  Candle Cafe. I was in shock when she told me there was tofu in the recipe! And I know what you’re thinking, tofu????? Yes, there is tofu and the recipe is great, so just try it for a healthy change. Summer is coming!!!!!!

This recipe is also great because its dairy free.

Parve

1 pound vanilla silken tofu
1 1/4 cup rice milk
3 tsp ground cinnamon
1 tsp vanilla extract
6-8 slices of  spelt bread (or bread of your choice)

In a blender, combine the tofu , rice milk, cinnamon, and vanilla, and blend until smooth.
The consistency should be fairly liquid
Pour the mixture into shallow bowl.
Add bread slices and immerse both sides of the bread in the batter until soaked through.
You can add more rice milk if necessary.
optional: either bake whole platter in the oven on 350 for 40 minutes uncovered, or you can cook each slice in a large skillet over medium heat using coconut butter or safflower oil.
The toast should feel slightly crispy before removing from the skillet.
Serve with fresh fruit and confectioners’ sugar if desired. Serve Organic 100 % Pure Maple Syrup on the side

Candle Cafe’s Last Call for Winter

kosher pareve recipes, kosher recipes, kosher soup recipes, kosher vegetable recipes

Candle Cafe’s Last Call for Winter

1 Comment 10 March 2010

image by MarthaStewart.com

BUTTERNUT SQUASH SOUP,

Courtesy of Candle Cafe

Serves 6-8

Recipe Ingredients

3 medium butternut squashes, peeled, seeded, and cut into 3-inch pieces

1 large onion, peeled and coarsely chopped

1 1/2 stalks celery, coarsely chopped

6 cups water

2 tablespoons chopped fresh parsley

1/2 teaspoon sea salt

2-3 tablespoons maple syrup (optional)

Parsley leaves, for garnish

3/4 cup toasted pumpkin seeds, for garnish (see Note)

Kosher Recipe

Directions Cont’d

1.  Put the squash, onions and celery in a large soup pot. Add the water and stir in the parsley and salt. Bring to a boil, cover and reduce heat. Simmer for 20 minutes, until vegetables are very tender. Remove from the heat and set aside to cool.

3.  Transfer the soup (in bathces) to a food processor or blender and blend until smooth, or use an immersion blender. After blended, reheat gently. Taste and adjust seasonings, adding maple syrup if you prefer a sweeter-tasting soup. Garnish with parsley and toasted pumpkin seeds and serve at once.

Note: To toast pumpkin seeds, place the seeds in a dry skillet and sauté over medium heat until the seeds begin to brown and pop, about 3 minutes.

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