• Can be prepared in advance,  Dairy,  Dairy Free,  Desserts and mousses,  Gluten Free,  Kosher,  Parve,  Pre-preparation required,  Vegan,  Vegetarian

    Whisked Gânache Chocolate Truffles

    May 25, 2013

    Ingredients ½ cup heavy cream (for a vegan version, use coconut cream) 280 gr. semi-sweet chocolate (I use 64% Belgian chocolate) 15 gr. butter (for a vegan version, use cold-pressed coconut oil) 2-3 tbsp favorite liqueur (e.g., Irish Cream, Brandy or Triple-Sec) or culinary-paste (e.g, raspberry or pistachio) Preparation In a small saucepan, bring cream to a boil. Remove from heat and add chocolate. Wait 1 minute and mix until chocolate is completely melted. Add butter and mix to fully incorporate. Pour into a bowl and cover with plastic wrap, so that it is touching the entire surface of the chocolate mixture. Refrigerate for an hour. Put the now-solid chocolate…

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  • Buns and Rolls,  Can be prepared in advance,  Dairy Free,  Dressed to Impress,  Gluten Free,  Kosher,  Other,  Parve,  Pre-preparation required,  Vegan,  Vegetarian

    Sweet Gluten-Free Bun and Challah Dough

    April 27, 2013

    Friday, morning, three weeks into my diet. Three weeks where I see a variety of breads, Challahs, buns a cakes galore daily in various online forums… So I reached a breaking point and got in the kitchen to improvise a sweetish dough, which I made into a braided Challah, a round Challah and some stuffed buns. Sometimes an improv turns out nice, sometimes it goes straight to the bin, and sometime, like this time, all the stars align and a new recipe joins my standard-recipe family. So here it is, my first made-up yeast dough recipe – Gluten*, and dairy free. For a plain-flour version: Sweet Bun and Challah Dough…

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  • Dairy,  Dairy Free,  Gluten Free,  Kosher,  Main courses,  Other,  Parve,  Shavu'ot,  Soy Free,  Vegan,  Vegetarian

    Cheese Lasgna

    April 23, 2013

    This cheese lasagna is really easy to make and hard to stop eating. Last year I made it with milk and Gluten substitutes, and to my surprise it turned out excpetionally well, so I am including those substitutes. You can also replace the milk and cheese with goat or sheeps’ milk products. I personally think the mushrooms make it even better, but if you don’t like them you (or like me, are not allowed to have them), you can skip them, or replace them with grilled vegetables like Zucchini, red peppers, eggplant or yams, or a mixture of them. You can even add a thin layer of great tomato sauce.   Ingredients 1 package Lasagna…

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  • Can be prepared in advance,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Quickies,  Salads,  Soy Free,  Vegan,  Vegetarian

    Couscous Salad

    April 15, 2013

    A tangy salad we always serve with our Couscous… Ingredients 4 carrots, sliced lengthwise 2 red bell-peppers, cut into strips 1 small cauliflower, separtated into small florets Optional additions: 1 kohlrabi, cut into strips 1 fennel bulb, quartered and cut to strips lengthwise 1-2 turnips, cut into strips 2 unpeeled cucumbers, cut into strips For the dressing: 1/2 cup freshly-squeezed lemon juice 1 tbsp vegetable oil 1/2 tsp. sweet paprika sprinkle of salt (to taste) Preparation Place all vegetables in a bowl, add all dressing ingredients and toss until all vegetables are covered. I recommend making it at least 2 hours before serving, so that the vegetables soak in some of the…

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  • Can be prepared in advance,  Dairy Free,  Dietary restrictions,  Gluten Free,  Kosher,  Main courses,  Meal suggestions,  Parve,  Pre-preparation required,  Side Dishes,  Soy Free,  Vegan,  Vegetarian

    Couscous

    April 15, 2013

    Couscous has many versions according to country of origin (Tunisia, Morocco, Tripolן), like many other dishes. Like most regional recipes, evert household thinks it makes the most authentic and best-tasting version. Tunisians make a light-colored, fluffy, soft version (or at least at that’s how my mama always made it). One of the hardest things after I found out I was Gluten-intolerant (in the dead of winter) was not being able to eat Couscous. A year later I met my friend Mari in a Gluten-free forum. When I visited her, she told me how she makes Couscous from ground rice! She even gave me her recipe. As I don’t like changing childhood…

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