Sunday, September 22, 2013

Roasted Pumpkin Soup with Caramelized Walnut garnish (Vegan)

Make a huge pot of soup, have some now, freeze some for later. 

Recipe serves 8-10 people 

Recipe details on 

This soup makes use of produce that scream autumn:  cheese pumpkin for those of us who live in the North East (you can use calabaza or other assertive winter squash), rutabaga, tart apples and the last of the fresh sage and thyme (before the frost hits). 

Peel and slice the pumpkin
Peel and dice onions, apples, rutabaga 
Dice sage leaves
Grill (or oven roast) the pumpkin
Saute the remaining vegetables
Add all of the ingredients to a stock pot with vegetable stock and simmer for 15 minutes. 
Puree with a stick blender or transfer small batches to a blender. 

Caramelize chopped walnuts. 

Ladle into bowls, top with sour cream or vegan sour cream substitute and sprinkle with caramelized nuts. 

See the detailed instructions on

Saturday, September 21, 2013

Vegetable Pate (Mock Chopped Liver)

OK, so although the recipe isn't flour based or a yeast mixture, but it is a perfect accompaniment to challah or rye bread. So here it is on Breadnbabka.

This recipe is a favorite of Adam's (well......not necessarily all of vegetables accompanying the pate). We call is fake chopped liver at home. It's a mixture of canned peas (you can try fresh or frozen, but it doesn't work well), sauteed onion, walnuts and hard boiled eggs.

The pate is made in a food processor, but you can use ground walnuts rather than pieces and mash it by hand.

The full recipe is listed on Food52. Click on the link below.

Friday, September 13, 2013

Almond-Citrus Cookies (Gluten Free)

(Slightly modified from "Almond and Orange Florentines," found in Ottolenghi, The Cookbook, Yotam Ottolenghi and Sami Tamimi, 2013)

Ottolenghi and Tamimi call this cookie a Florentine; they are lacy and thin like traditional Florentines, but are flour-free, making them a fabulous gluten free cookie that can also be made for Passover. I'm planning to serve them with a dairy-free frozen dessert.

The cookie is VERY easy to make. The only change I made from the original recipe was to change the citrus flavoring a bit.  The original recipe calls for orange zest, I used a combination of zest and extract.

Choreography: the entire process takes about an hour or so

  • Measure and mix the ingredients by hand in a large bowl
  • Spray a parchment paper lined baking pan (yes, spray it even though it's lined)
  • Drop about a large tablespoon of mixture on the sheet, flatten to spread the mixture around
  • Bake until browned a bit on the bottom (this is a must, you won't be able to move an under-baked cookie)
  • Move to a cooling rack; after they are cooled, store in a covered container in the fridge
  • Large mixing bowl
  • Wooden spoon or other large cooking spoon
  • Baking sheet
  • Parchment Paper 
  • Spray oil
  • 2 egg whites (I used extra large eggs, but I do not think this will matter) 
  • 3/4 c confectioners sugar 
  • 1 Tsp orange zest (fresh is better, prepared will work) 
  • 1 tsp lemon extract 
  • 2 3/4 c sliced almonds
1. Line the baking pan with parchment paper and lightly spray the paper, preheat your oven to 325 degrees  
2. Mix the egg whites, sugar, zest and extract 
3. Add the almonds, making sure the mixture coats the almonds (the egg white will bind the nut slices when you bake them) 
4. Drop the cookies by the heaping spoonful onto the pan, flatten them to form a very thin sheet of nut mixture. They will not spread further.  I found that baking too many cookies at once slowed the baking process, so my recommendation is that you bake no more than 8-10 cookies at once
5. Bake the cookies for 12-14 minutes.  For the first batch, check after 10 minutes to see how they are doing. They aren't rising, so don't worry about changes in oven temperature. The cookies must be browned a bit at the bottom or the egg whites will not set enough to create a crisp cookie 
6. SLIDE the cookies onto a cooling rack, if you have browned them and sprayed the parchment they will move easily.  Allow to fully cool before storage
7. The cookie stores well for several days in a closed container in the refrigerator.