Showing posts from September, 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).  Choreography: 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

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.

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 b