The trick to these apple tarts is thinly and evenly slicing the apples. That and the judicious use of cinnamon sugar above and below the apple slices. And using cooking spray on the apple slices before baking to seal in moisture. And brushing honey over the tarts when they are warm from the oven to make the tarts shiny. Ok, so there are a few tricks.
Posts Tagged ‘pareve’
Many years ago, I had a recipe for pareve ice cream that was perfect, except for one thing: it called for raw eggs. I revised the recipe a while back by heating the eggs with sugar until they reached a safe temperature. But, that was kind of a pain to do.
Now, I have veganized that recipe, replacing the eggs with something that has recently been dubbed aquafaba, a neologism for the liquid left over from cooking beans. It seems that this liquid can be whipped into something very much like meringue. It can be turned into meringue cookies, topping for lemon meringue pie, marshmallows, marshmallow fluff, Italian meringue buttercream and more . . .
In the last several months, there has been a flurry of experimentation with this in the vegan community. It seems to have started with Jöel Roessel, who discovered that the liquid from cooked chickpeas could be whipped into meringue and then posted about it on his blog, Revolution Vegetale. It really took off, though, when Goose Wohlt shared his experimentation with this technique via Facebook (full story here and here and here). There is much more information on this Facebook page.
Theoretically, all you need to do for aquafaba mousse is whip the liquid from a can of chickpeas until it forms a dense white foam and then fold into the foam some melted chocolate (3.5 ounces). I think that the mousse has better texture when sugar is whipped into the aquafaba foam. The added sugar makes for a dense, stable meringue instead of a delicate foam. To balance the added sugar, I add in some cocoa powder and oil.
I have tried this mousse various ways. I am giving you two versions I especially liked. The first version has more sugar/cocoa/oil. The meringue is especially stable, but the resulting mousse is very light and delicate instead of dense and firm. If you like a denser, firmer mousse, try the second version, which adds in more chocolate and reduces the cocoa/sugar/oil.
I looked at quite a few copycat recipes and and decided to simplify the ingredient list and cooking method. Most recipes call for cooking quinoa and brown rice in separate pots. I cooked the grains in one pot. Instead of adding lots of different seeds, I used just poppy seeds and sesame seeds (two seeds I almost always have on hand for challah baking).
I added in a little twist that has nothing to do with the original cracker. My grandmother, A”H, used to make onion poppy seeds crackers. I added in some minced shallot because I love the flavor combination of onion or shallot with poppy seeds.
The flavor of these pretzels remind me of the sesame sticks that come in some bags of mixed nuts. Of course, these are more nutritious.
Wholesome, tasty and easy to make–these addictive sesame sticks have got it all.
This is more of an idea than a recipe: creamed spinach tastes very good made with coconut milk, seasoned with a little cardamom. In retrospect, I should have added a little lemon, and sauteed fresh onion and garlic, but it was right before Shabbos and I was in kind of a rush. Presumably, it would taste better made with fresh spinach, but I went with the Bodek frozen.
I used coconut milk because I had a carton of coconut milk that I needed to use up and I needed the spinach to be pareve. The cardamon idea came from a friend who used to make pareve creamed spinach with slivered almonds and cardamom pods.
I was flipping through the wonderful New England Soup Factory Cookbook, when I came across this vegan recipe for Tomato, Butternut Squash and Herb Soup. According to the headnote, butternut squash puree is ideal for tempering the acidity of tomato soup and giving it dairy-free rich body. Even though my husband has always professed a deep distrust for anything butternut, he is a huge fan of cream of tomato soup.
The final result was more butternut soup with a hint of tomato than the dairy-free creamy tomato soup I was expecting. Even so, this soup was such a huge hit that butternut squash has moved from the banned vegetables list to the “must make frequently” list. I would like to try this soup again with the proportions slanted more towards tomato, just to see whether I could get something that more closely resembles cream of tomato soup.
I didn’t have the fresh basil the recipe called for, so I used a Tbl. of pesto. I cut the recipe in half because the full recipe makes a huge pot of soup.
Three layers of flourless pecan cake, two layers of chocolate mousse, a chocolate frosting, and praline crunch (Marzipan plaque with “Happy 8oth Birthday Daddy!”). This would be great for Passover (scaled back down, of course!).
Kabocha . . . ka-bow-chah. A pretty green-skinned orange-fleshed winter squash. Tastes delicious sliced and roasted with warm fall spices and a little brown sugar. The only hard part is slicing the squash–use a sharp knife and be careful! (next time I may roast it whole for 15 minutes to soften it for slicing) The skin is edible–no need to peel.
This is my holiday pumpkin pie, but with a new crust made with coconut oil and orange juice. The filling, too, has orange juice. You can swap out rice milk or soy milk or even coconut milk.
For the above crust I used 1 cup of flour, 4 Tbl. coconut oil, and 3 Tbl. orange juice. The crust was a bit skimpy–I had to roll it very thinly and even then didn’t really have enough dough to make a nice fluted edge. So, the below recipe adjusts upward to use 1 1/2 cups flour, 6 Tbl. oil and 4 Tbl. liquid.