Ingredients 1 large Pomelit/Oroblanco (a hybrid of Pomelo and Grapefruit – if you cannot get one, use a Pomelo, and add 1 tbsp. freshly-squeezed lemon) 1 cup pomegranate seeds ½ cup chives, chopped (only the green parts) 2 tbsp. vegetable oil salt for seasoning Preparation Peel and take the Pomelit apart into its individual segments. Peel each segment, and break the “meat” into 1″ pieces. Gently stir in the pomegranate seeds and green onions. Add the oil and season with salt to taste. Garnish with a few leaves of spearmint.
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- Dairy Free, Gluten Free, Kosher, Parve, Passover, Quickies, Rosh Ha'Shana, Shavu'ot, Side Dishes, Soy Free, Vegan, Vegetarian
Festive Rice
Ingredients ½ tbsp. oil 1 medium onion, finely chopped 1 cup white rice 2 minced cloves of garlic (1 tsp.) ¼ cup pine nuts or bleached almonds ¼ cup black raisins ¼ cup pitted prunes, chopped into small cubes handful of parsley leaves 2¼ cups water ½ Tbsp. brown sugar ½ tbp. turmeric ¼ tbp. cinnamon salt and pepper for seasoning Preparation In a pot, fry the onions in the oil until lightly golden-brown. Add the pine nuts and roast for about 1 minute, while stirring. Add the rice and minced garlic and sauté lightly. Add the raisins, prunes and parsley leaves, and stir. Season with salt and pepper to…
- Breads, Can be prepared in advance, Dairy Free, Gluten Free, Kosher, Parve, Soy Free, Vegan, Vegetarian
“Whole-Wheat” Gluten-Free Bread
Ingredients 1¾ cups lukewarm water 1 tbsp. salt 2 tbsp. olive oil 260 gr. (2 cups) Tagmish Gluten-free flour (or another suitable all-purpose GF flour) 1 cup freshly-ground flax seeds. 2 tbsp. Demerara sugar 8 gr. dry yeast Optional enhancements: dried pumpkin seeds, sunflower seeds, chopped nuts (or any other dry ingredient you want to add) Preparation In a bowl, mix the GF flour and ground flax seeds. Put the water, oil and salt into the breadmaker pan or a bowl (if oven baking). Add the flour and flax-seed mix, and on top of it the sugar and yeast. Set your breadmaker to basic mode (~3 hours depending on breadmaker model),…
- Can be prepared in advance, Dairy Free, Gluten Free, Kosher, Parve, Pasta Sauces, Soy Free, Vegan, Vegetarian
Thick Tomato Sauce
A thick sauce that is great with pasta, in lasagna and on pizza… Just between you and me: Add ½ cup heavy cream and you get a lovely Rosé pasta sauce. Ingredients 2 large cans of peeled tomatoes, minus the fluids (or 8-10 large plum tomatoe, peeled) 6-10 garlic cloves, crushed 1 large onion, finely chopped Handful fresh basil leaves ½ cup water 2 tbsp. extra-virgin olive oil For pizza sauce: 2-3 Tbsp. dried Oregano salt and sugar for seasoning Preparation In large saucepan, sauté onion and garlic in olive oil, until lightly golden. Chop the tomatoes and add to the pan. Add basil leaves and water and stir well.…
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Rose’s Pancakes
Ingredients 250 gr. sour cream or thick goats-milk yogurt (For a non-dairy/vegan version: Tofutui dairy-free sour cream) 1 egg (For those allergic to eggs/vegans: 1 soft banana, mashed) 1 cup flour (for a gluten-free version use “Tami” or another all-purpose gluten-free flour) 1 full tsp. baking powder ½ tsp. baking soda ½ cup sugar 1 cup milk/goats-milk (For a non-dairy/vegan version: soy/rice/hazelnut/oat milk – whichever type you enjoy the flavor of) oil/butter for frying Preparation In a bowl, mix sour cream/yogurt, sugar and egg/banana well. Add the flour, baking powder, baking soda and milk, and whisk until smooth. Cover the bowl in plastic wrap and refrigerate for ½ an hour. Heat a non-stick…
