Tag archive for "vegan"

Egg, Nut, and Dairy Free (Vegan) Hammentashen for Purim

purim recipes, baskets, and decor

Egg, Nut, and Dairy Free (Vegan) Hammentashen for Purim

3 Comments 03 March 2015

Meet my favorite Mom with a Mission- Rachel Orenstein Packer. Last year Rachel and I met somehow via the web, and Rachel graciously offered to write up some recipes for adults and kids that have egg, nut, and dairy allergies, which oddly seem so prevalent nowadays. Rachel was so passionate about the topic, she then started her own blog, Life is Good, Lick the Bowl and her recipes and valuable advice have been featured in many magazines, newspapers and blogs. Try this Hammentashen recipe which uses moist tofu as a useful substitute for eggs. 

 

Egg, Nut, and Dairy Free (Vegan) Hammentashen

By: Rachel Ornstein Packer

As you may know, my youngest, Ari, was diagnosed with food allergies to eggs and nuts three years ago.  At the time, Purim was just around the corner and it painfully dawned on me that he wasn’t going to be able to eat any of the hamantashen. Ari usually begins asking for hamantashen in September. Clearly, this was going to be difficult.

My attempts to distract him by focusing on Purim’s non-food related activities such as the costume and the carnival, ultimately failed.  After all, food is the cornerstone of every Jewish holiday and the iconic hamantash is the defining food of Purim.  I hated the fact that food allergies had so quickly dampened Ari’s joy of Purim, and I was very determined to change that.

It has been three years since that fateful day at the allergist’s office, and while there have been plenty of adjustments, mistakes, questions, and frustrations along the way, one thing is certain…Jewish holidays feel joyful again.

This recipe for Chocolate Hamantashen is my family’s favorite creation thus far.  It’s a kosher recipe thats egg, nut and dairy free, and if you have any vegan friends or relatives on your mishloach manot list…these are perfect.  For those who are faint of heart when they hear the word “tofu”, please don’t be.  These hamantashen are so filled with chocolaty goodness, honestly, you can’t even taste it…really.

If you are baking for a nut allergic individual, make sure that your ingredients (especially the chocolate) are truly nut free.  Please be aware that not all chocolate is the same.  Some people are highly sensitive to chocolate products even if they don’t contain nuts because they are made on the same product line as nut candy.  To play it safe, always check your products carefully and ask questions. If you would like to know more, check out www.foodallergy.org.

Rice Dream Semi Sweet Baking Chips, (these aren’t made in a nut free facility, but they use very good manufacturing processes to avoid contamination). They are also completely gluten free but do contain soy.  They pack a nice chocolate punch. They work better as a filling for larger hamantashen. OU Pareve.

Enjoy Life Chocolate Chips. These chips are manufactured in a nut, gluten, egg, and dairy and soy free facility.  Can’t go wrong with these and they are great for a chocolate ganache.  They melt very well and taste amazing.  They only come in mini form.

HASHAHAR H’AOLE Cocoa Parve Spread.  This is my go to for filling hamantashen.  The container specifically states that they are nut free.  Their website indicates that there are no nuts in any of their products.    Again, if you aren’t sure, ASK!  Chag Sameach.

Cocoa Powder- I use Hershey’s without any problems, but again…some people may be sensitive. Always check the labels.

 

Chocolate Hamantashen- Makes approx. 3 dozen small hamantashen

  • ½ block Soft Silken Tofu (I use Mori-nu brand)
  • 1 cup sugar (I use Florida Crystals)
  • 1/3 cup canola oil
  • 2 tsp. vanilla
  • 1 ¾ cups flour
  • ½ cup cocoa powder
  • ½ tsp. baking soda
  • 1 tsp. baking powder

A Word about Tofu

Tofu is very easy and versatile.  In fact, I use it in many baking recipes for various holidays. Below are a few tofu pointers.

  • It comes in different consistencies.  For this recipe, soft, silken tofu is best.  Drain the tofu for a few minutes to remove any excess water.
  • Tofu comes in a vacuum-packed box in the refrigerator section of your grocery store (usually in the produce section).
  • Cut along the dotted lines at the top and the tofu will easily slide out, just gently guide it into the strainer.
  • After draining, cut the block in half.
  • Before placing it in the food processor, cut the ½-block piece into smaller pieces to distribute it more thoroughly in the food processor.

Directions

  1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
  2. In a food processor, blend the tofu, oil and sugar until ingredients are smooth and creamy.  Make sure to scrape down the sides in order to get all the little bits of tofu blended.
  3. Add the vanilla and blend again.
  4. In a separate bowl, sift the flour, cocoa, baking powder, baking soda, and salt.
  5. Combine the liquid ingredients with the dry and mix.  You will have to switch to using your hands until it becomes dough.  The dough will be sticky.  If it is too sticky, just sprinkle with some more flour while you work it into smooth dough.
  6. Place the dough into a Ziploc bag, or wrap in saran wrap and chill in the freezer for an hour.
  7. When you are ready to roll out the dough, work with what you need and keep the rest in the freezer.  The dough softens rather quickly and is delicate so you have to keep it cold and work fast.
  8. Place the dough on a floured surface (I usually cut a gallon size Ziploc bag in half and place the dough between the two sheets with a little flour, I find that the dough doesn’t stick to the bags as much.
  9. Roll the dough to ¼-inch thickness and use a round cookie cutter to make rounds.  I actually use a small juice glass that is 2 ½ inches round.  You can make them bigger if you so desire.
  10. Fill the hamantashen with a ¼  to ½ tsp. of filling.  You can use fruit preserves, jellies, chocolate ganache, plain old chocolate chips (use mini chips for mini hamantashen because they don’t tear the dough), or my favorite…Israeli chocolate spread.
  11. Bring the sides up over the filling and press into a triangular shape. Pinch the seams closed so the filling doesn’t ooze out.
  12. Space the hamantashen out about an inch apart on your baking sheet and bake for 15-17 minutes.  Remember, if you want them crunchy like a cookie; keep them in longer than 15 minutes.  If you are a cakey hamantashen lover, then begin checking them at around 13 minutes to see how well cooked they are.
  13. Remove and cool for about 1 minute on baking tray, then transfer to a cookie rack.

 

 

 

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Fruity Breakfast Quinoa

breakfast recipes, kosher pareve recipes, kosher recipes

Fruity Breakfast Quinoa

No Comments 15 March 2012

This recipe was given to me by my nutritionist as a Passover alternative to having my morning bowl of hot oatmeal. Quinoa is a highly nutritious grain; It has a delicious flavor, and a light, fluffy texture.  After the seders you will want a light option for breakfast.

Raisins

Recipe Ingredients

1/2 cup dry quinoa, well rinsed

1  1/2 cups vanilla rice milk

2 tablespoons raisins

1 cup chopped fresh apricots, or dried apricots

1/4 teaspoon vanilla extract

Combine quinoa and rice milk in a medium saucepan. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender. Stir in raisins, apricots, and vanilla, and transfer about 1 & 1/2 cups to a blender and puree. Return pureed mixture to the pan and stir to mix. Serve warm or chilled.

Healthy Details

Per 1/2 cup serving

Calories 106

Fat 1.4

Carbohydrates 21.4

Fiber 1.5

Protein 2.4

Sugar 8.3

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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

Spaghetti Squash Marinara

kosher recipes

Spaghetti Squash Marinara

1 Comment 09 April 2010

Spaghetti Squash is a great alternative to eating pasta. Top it with this quick and easy marinara sauce and enjoy it guilt free!

Ingredients for this Kosher Recipe:

1 Spaghetti Squash cut lengthwise

Sauce ingredients

  • 1 jar of your favorite Marinara sauce
  • 1 Pint Grape or cherry tomatoes sliced lengthwise
  • 1 can black olives sliced
  • 1 onion chopped
  • 3-5 garlic cloves crushed
  • Dried Oregano
  • Red Pepper Flakes if you wish to make sauce spicy

Preparation for Squash

Preheat oven to 350

Cut spaghetti squash lengthwise and scoop out seeds. Roast on tray face down for 30-45 min.  Using heat-proof gloves, scoop out the “spaghetti” with a fork.

 

For Sauce

Saute onion and garlic in a little olive oil. Add grape tomatoes and olives and saute for about 1-2 minutes. Add sauce and bring to a boil. Cover and simmer for about 15 minutes checking frequently. Season with dried oregano. Pour over squash and serve.

Recipe Courtesy of Frieda Shama

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