Being dairy-free, I love when Passover comes around because the desserts are among my favorites. I created this gluten-free vegan Matzo Bark as an alternative to all the cakes and macaroons that I make this time of year. If you want to make it Kosher for Passover, then make sure to get Shmurah matzo. You can top this with any type of nut or even cherries or cranberries. Let me know what you think.
Preparation Time: 20 minutes
Cooking Time: 1 hour
5-6 gluten-free SALTED MATZO-Style boards If making for Passover use Shmurah matzo 1 cup DARK BROWN SUGAR, packed 1 stick VEGAN BUTTER (Soy-free Earth Balance) 2 cups VEGAN CHOCOLATE CHIPS (Enjoy Life) 1/2 teaspoon pure VANILLA Pinch of SEA SALT 1/2 cup SALTED PEANUTS, smashed/finely chopped 1/2 cup ROASTED ALMONDS, chopped Non-stick COOKING SPRAY PARCHMENT paper
PREHEAT oven to 350 degrees F
LINE rimmed baking dish with parchment and SPRAY with non-stick spray
COVER the bottom of the baking dish with a single layer of matzo. Break the pieces if you need to make them fit.
In a saucepan over medium heat, COMBINE sugar and butter, STIR frequently until it bubbles and boils. Be careful not to burn the syrup. BOIL for 1-minute stirring constantly.
ADD a big pinch of salt and the vanilla to the syrup
POUR the syrup over the matzo and SPREAD evenly with a heat-proof spatula
BAKE 7-10 minutes until toffee syrup is bubbling. Make sure to check frequently so that it does not burn.
REMOVE from the oven and immediately SPRINKLE the chocolate chips over the toffee and let it MELT for 1-3 minute from the heat of the syrup
SPREAD the melted chocolate chips evenly with a heat-proof spatula
SPRINKLE the nuts over the chocolate and PRESS gently so that they stick well
REFRIGERATE the sheet for 30 minutes to 1 hour until hard
BREAK the matzo boards into pieces and store in an air-tight container until ready to serve
Here’s a savory vegan alternative to the usual sweet sweet potato side dish that you find at many holiday meals. This 30-minute mash is vegan, vegetarian, gluten-free, dairy-free and generally allergy free but it is well spiced and creamy, with coconut milk, vegan butter, nutmeg, cinnamon, and sage. Give it a try next time you are planning on serving potatoes.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
2 large SWEET POTATOES 4 tablespoons Vegan BUTTER, melted 1/2 cup COCONUT MILK, warmed 1/2 teaspoon CINNAMON 1/2 teaspoon SAGE 1/4 teaspoon NUTMEG 1/4 cup BROWN SUGAR SALT and PEPPER to taste Sprinkle of PARSLEY
SCRUB, PEEL, and CUT potatoes into big even sized chunks. Chunks of similar size will cook at a more consistent rate.
PLACE potatoes in a medium pot and cover with COLD water enough to cover potatoes by about 1 or 2 inches
ADD a pinch of salt and bring to a BOIL
When the water is boiling, REDUCE heat to a SIMMER for 15 minutes until potatoes are fork tender (soft)
While the potatoes are cooking, in a medium saucepan on medium heat, MELT the butter
ADD sage and saute
WARM the coconut milk
DRAIN the potatoes in a calendar and then RETURN to the still warm potato pot
ADD the sage, butter, milk, spices and brown sugar mixture to the potato pot
MASH gently. I like to leave my potatoes chunky. Don’t over mash or the potatoes can become pasty.
If you like flavor, this 30-minute easy to prepare gluten and dairy free restaurant-style dinner is my new go-to favorite. If you want to impress someone but don’t have much time, this is the perfect seafood dinner to do it with. The secret for the swordfish is my dairy-free seasoned compound butter which was inspired by Chef Dennis. Paired with garlic spinach and rosemary potatoes, you can’t get much more flavorful in 30 minutes. Let me know what you think.
Preparation time: 15 minutes
Cooking time: 15 minutes
SWORDFISH 1 tablespoon EXTRA VIRGIN OLIVE OIL 2 6-ounce SWORDFISH fillets Pinch SEA SALT 2 tablespoons VEGAN BUTTER, room temperature 1 1/2 teaspoons dried PARSLEY 1 clove GARLIC, minced 1/2 teaspoon GINGER, ground 1/8 teaspoon crushed RED PEPPER 1/4 teaspoon LEMON JUICE POTATOES 4 cups RED POTATOES, cubed 1 tablespoon VEGAN BUTTER, melted 1 clove GARLIC, minced 1 teaspoon dried ROSEMARY SALT & PEPPER to taste SPINACH 1 10-ounce bag of SPINACH (4 cups fresh) 1 tablespoon EXTRA VIRGIN OLIVE OIL 1/2 teaspoon GARLIC SALT Sprinkle of VEGAN PARMESAN CHEESE
PREHEAT over to 400 degrees F
SEASON the swordfish with sea salt to taste
HEAT the oil in an ovenproof frying pan over medium-high heat
PLACE the swordfish in the frying pan and COOK for 3 minutes, until browned
FLIP the swordfish over and MOVE the frying pan to the oven
BAKE for 10 minutes until swordfish is done.
In a small bowl, prepare the compound butter by mashing the room temperature butter with the parsley, garlic, ginger, crushed red pepper, and the lemon juice until well blended. Set aside.
While fish is in the oven prepare the spinach and the potatoes
When fish is cooked, CAREFULLY REMOVE the frying pan from the oven (use oven mitt because the handle will be very hot) and RETURN to the stove on medium-high heat
ADD the compound butter to the frying pan and MELT until bubbling, SPOONING butter on top of fish to flavor both sides
SERVE swordfish on a plate and SPOON more butter on top
HEAT oil in a frying pan or wok
ADD spinach and COVER tightly for 5 minutes to steam spinach
SPRINKLE garlic salt on spinach, COVER and continue to COOK for 5 more minutes, or until spinach has wilted to the desired level
SERVE with a SPRINKLE of vegan parmesan cheese, if desired
In a medium (8-inch) microwave-safe baking dish, MELT the butter (1 minute at 50% power usually works for me, but microwaves vary)
MIX to combine the garlic and rosemary into the melted butter
ADD the potatoes and TOSS well with butter mixture
COVER and MICROWAVE for 8 minutes or until the potatoes are fork-tender (it really depends on how small you cut them)
SERVE swordfish, spinach, and potatoes together and enjoy
It has been snowing for the last 24 hours and it’s really accumulating out there (already about 8 inches). I needed something hearty and warm for when the shovelers came inside. My answer was a large pot of colorful, aromatic French vegetable stew over hearty quinoa. I make my Ratatouille in one pot on the stove and it is naturally gluten-free and vegan. For bread eaters, this might pair really well with some crusty French bread.
Preparation time: 30 minutes
Cook time: 25-30 minutes
1 EGGPLANT, peeled and cut into bitesize cubes 1 tablespoon EXTRA VIRGIN OLIVE OIL 1 large ONION, diced 4 cloves GARLIC, minced 1/4 cup dry RED WINE 28 ounce can diced TOMATOES, with juice 1/2 cup WATER 1 BAY LEAF 1 teaspoon dried BASIL 1/2 teaspoon dried THYME 1/2 teaspoon dried OREGANO 1/2 teaspoon crushed RED PEPPER FLAKES 1/4 teaspoon ROSEMARY, ground 1 teaspoon SEA SALT, divided 1/2 teaspoon BLACK PEPPER, ground 2 medium ZUCCHINI, peeled and cut bitesize 1 YELLOW SQUASH, peeled and cut bitesize 1 RED BELL PEPPER, cut bitesize 1 YELLOW BELL PEPPER, cut bitesize 2 cups QUINOA, rinsed (plus 4 cups water to cook) Pinch of PARSLEY
CUT off both ends and CUT the eggplant into bitesize cubes
PLACE the eggplant cubes into a colander and TOSS with 1/2 teaspoon of sea salt to express excess water. SET ASIDE for about 20 minutes while preparing the other ingredients.
RINSE before using
RINSE 2 cups of quinoa in a mesh strainer under cold water
ADD rinsed quinoa to 4 cups water in a saucepan and bring to a boil.
REDUCE heat and simmer for 15-20 minutes until there is no more water
Fluff before serving
HEAT olive oil in a large saucepan over medium-high heat
SAUTE onion and garlic until onion is translucent, about 5 minutes
ADD red wine, can of tomatoes with all its juice, and the bay leaf. STIR until well blended.
ADD the basil, oregano, rosemary, thyme, red pepper flakes, 1/2 teaspoon salt, black pepper, and eggplant. MIX well and COVER tightly for 10 minutes over medium-low heat until eggplant is tender.
ADD zucchini, squash, bell peppers and STIR well. COVER again and simmer for another 8-10 minutes. Having a tight cover on your saucepan allows the liquid to recirculate back into the stew instead of getting lost through evaporation.
REDUCE HEAT and cook until vegetables are fork-tender. SEASON with additional salt to taste and STIR occasionally
The flavor will improve over time so you can REMOVE it from heat and let it sit for up to 3 hours on the counter
SERVE over quinoa with a pinch of parsley
STORE in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months
If winter had a taste, this quick, easy, and delicious side dish would be it. Who can resist maple syrup, brown sugar, and spices? Don’t be afraid of the acorn squash’s rugged exterior. With a sharp knife and a cutting board, you will master this veggie in no time. Leave the skin on, it’s soft and edible when roasted.
Preparation time: 10 minutes
Cooking time: 30 minutes
2 ACORN SQUASH, cut in 1-inch slices 2 tablespoons VEGAN BUTTER, melted 1 tablespoon OLIVE OIL 1/4 cup pure MAPLE SYRUP 1/4 teaspoon CINNAMON, ground 1/8 teaspoon CLOVES, ground 1/2 teaspoon KOSHER SALT 1 tablespoons BROWN SUGAR, more to taste
PREHEAT oven to 400 degrees F
WASH squash and pat dry
With a sharp knife, SLICE 1/4 inch off the stem and base ends of the squash
SET the squash down on the flat sliced stem end and CUT the squash in half from top to bottom
Using a large spoon, REMOVE the seeds and pulp from each half and discard/compost.
Lay each piece on its flat side and CUT 1-inch slices
In a medium-size microwave-safe bowl, COMBINE the butter, maple syrup, oil, cinnamon, salt and cloves and heat for 30-45 seconds, until the butter melts. STIR well.
On a rimmed baking sheet, ARRANGE the slices in a single layer.
BRUSH the maple mixture over all the slices
TURN the slices with a fork and BRUSH the other side
SPRINKLE brown sugar on each slice
BAKE for 15 minutes and then flip each slice and bake another 15 minutes. You know they are done when they are well carmelized and tender.
STORE in an air-tight container in the refrigerator for 2-3 days
I am always looking for ways to add kale to things. In general, I find kale a hard vegetable to eat, so I need to “dice it and spice it” to make it work for me. This casserole works with or without vegan cheese and I add different vegetables depending on what I have available. I’ve made this in less than 30-minutes with a 20-ounce package of frozen veggies (broccoli, cauliflower, and carrots) and a 10-ounce package of chopped kale. I eat this as my dinner entree but it would work great as a healthy side dish for meat eaters too.
Preparation time: 10 minutes
Cook time: 40 minutes (20 minutes if using frozen veggies)
4 SWEET POTATOES, peeled and chopped small* 4 CARROTS, peeled and chopped small* 1 head BROCCOLI, chopped small* 2 teapoons of EXTRA VIRGIN OLIVE OIL, divided SALT and PEPPER to taste 1 cup QUINOA 2-1/4 cups WATER or VEGETABLE STOCK 4 cloves GARLIC, minced 1 ONION, chopped small 10 ounces KALE, ribbed and chopped 1 teaspoon CUMIN 2 teaspoons CHILI POWDER 1 cup VEGAN CHEDDAR CHEESE (optional)
*Or replace the vegetables to be roasted with a 20-ounce bag of mixed frozen vegetables (like broccoli, cauliflower, and carrots).
ROAST FRESH vegetables
PREHEAT oven to 400 degrees F
LINE a baking sheet with aluminum foil
CHOP sweet potatoes, carrots, and broccoli into bitesize pieces
PLACE chopped veggies on the baking sheet and COAT with 1 teaspoon of the olive oil and salt and pepper to taste. MIX well. (I use my hands to MIX the oil with the veggies to make sure they are well coated.)
COOK for 30 minutes or until vegetables are tender and golden
REMOVE vegetables from the oven but KEEP THE OVEN ON
If using FROZEN vegetables, ignore the roasting instructions above and cook them according to the package then set aside until later.
Follow the package directions.
If you don’t have directions, here is how I cook quinoa: I rinse it well in a mesh strainer then COMBINE 2 cups of vegetable stock or water in a medium saucepan with 1 cup of quinoa.
ADD another 1/4 cup of liquid to keep the quinoa moist for when you bake it.
Bring to a BOIL then reduce heat for 15 – 20 minutes. You want some liquid left for moisture.
When quinoa is done, turn off heat and set aside.
PREPARE KALE MIX
CHOP onions, MINCE garlic, and CHOP kale
HEAT a large skillet on medium heat
ADD 1 teaspoon olive oil
ADD onions and SAUTE for 3 minutes
ADD garlic and SAUTE for another 2 minutes
ADD kale in batches, as much as your pan will hold
ADD a tablespoon of water for STEAM
COOK down kale and keep adding more kale and water until the kale has wilted to about 1/2 its original size. SAUTE as you go.
In a large bowl, COMBINE kale mixture, cooked mushy quinoa, and roasted (or cooked frozen) vegetables. Add cumin, chili powder, and salt and pepper to taste. STIR well.
SPRAY a large baking dish with cooking spray
NOTE on baking dishes: I use an 11 X 7 X 1-1/2 inch baking dish which holds 10 cups. Different size baking dishes require different amounts of time to cook. For example, if you use a 9 X 9 X 2, which is the same 10 cups as my 11 X7 X 1-1/2″, you should decrease the oven temperature to 325 degrees F and increase the time to complete cooking to 40 or 45 minutes, This is because the set up in the 9 X 9 X 2″ is thicker so it will take longer. (This hint came from the simpleveganblog.com)
ADD the total mixture into the baking dish and spread evenly across
If you opt to use vegan cheese as a topping, sprinkle the vegan cheese across the whole mixture evenly
BAKE for 10 minutes minimum (until cheese has melted).
This is my daughter’s all-time favorite and it disappears quickly. Nutritional yeast makes all the difference and you can get that at most health food stores (I get mine at the Amish Market). Don’t overfill the dish with too much sauce or it will be soupy. I undersize the casserole dish so that it sets up nicely.
Cook time: 20 minutes
1/4 cup (1/2 stick) vegan BUTTER 1/4 cup gluten-free FLOUR 1 1/2 cup vegetable BROTH 1 tablespoon gluten-free TAMARI (Soy Sauce) 1/2 teaspoon GARLIC POWDER 2 tablespoons Vegetable OIL 1/4 cup NUTRITIONAL YEAST SALT and PEPPER, to taste 2 14.5-ounce cans French-style or Cut GREEN BEANS, drained 1 2.8-ounce can of gluten-free FRENCH FRIED ONIONS (hard to find but they do exist)
PREHEAT the oven to 350 degrees F
In a medium saucepan, MELT the butter over low heat
ADD the flour and WHISK continuously until gluey
ADD the broth, tamari, and garlic powder, whisking continuously for 1 or 2 minutes, until thick and bubbly
ADD the vegetable oil and nutritional yeast. Whisk until smooth
In a small casserole dish mix the GREEN BEANS and the SAUCE so that the beans are coated. Don’t use too much sauce or it won’t set nicely
BAKE for 10 minutes
Remove from oven and SPRINKLE the French-fried onions on top
Every year I try some different veggies (this year it was purple turnips and yellow beets) depending on what looks good in the market. The natural sweetness of beets, carrots, and sweet potatoes makes this an annual Thanksgiving favorite. This dish is a great alternative to the ever-present sugar and fat-laden sweet potato casserole topped with marshmallows.
Cook Time: 50 minutes
Servings: About 12
2 cups CARROTS, peeled & sliced 1 pound BEETS, cut into 1" pieces 2 medium SWEET POTATOES, cut into 1" pieces 3 medium PARSNIPS, peeled & sliced 1 medium TURNIP, cut into 1" pieces 3 medium RED POTATOES, cut into 1" pieces 2 medium RED ONIONS, cut into wedges 5 cloves GARLIC, whole 1 tablespoon OLIVE OIL 1 tablespoon fresh ROSEMARY LEAVES, chopped 1 tablespoon fresh THYME LEAVES 1 cup VEGETABLE BROTH
HEAT the over to 425 degrees F
LINE a shallow roasting pan with aluminum foil. The size of the pan should match how many veggies you are using. I suggest a 17X11-inch
PLACE the veggies in the pan and mix with the herbs and the oil
ROAST the veggies for 30 minutes
POUR broth over the veggies and stir
ROAST another 20 minutes or until everything is tender