Rice & Lentil Salad

This dish is wonderful option of a vegan Sabbath meal during the summer. It tastes best when allowed to sit for 24 hours before serving.

Rice & Lentil Salad

2 cups basmati rice
6 cups water
1 teaspoon sea salt
1 tablespoon olive oil
1 cup brown lentils
1/2 cup raisins
6 medjool dates, pitted and finely diced
1/2 cup sliced scallions
1/2 a bell pepper, seeded and finely diced
1 cup chopped flat-leaf parsley

Dressing

2 cloves garlic, finely minced
1/2 cup lime juice
1/4 teaspoon each of cayenne pepper and ground cardamom
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
1/8 teaspoon each of ground nutmeg, ground allspice and ground cloves
1/2 cup olive oil
Black Pepper and Salt to taste

Rinse the rice twice then place the washed rice, 3 cups of water, 1 tablespoon olive oil and 1/2 teaspoon sea salt in medium saucepan and bring to a boil over medium heat. Stir once then cover and cook over medium heat for 20 minutes until all the water evaporated. Remove from heat, fluff with a fork and set aside to cool.

Sort through and wash the lentils. Combine the lentils with 3 cups of water and 1/2 teaspoon sea salt in a medium saucepan and bring to a boil. Simmer for 15 to 20 minutes until tender. Drain and set aside to cool.

For the dressing – put all the dressing ingredients into a jar with a tight fitting lid. Shake the jar vigorously to fully combine all the ingredients.

In a large bowl, combine the rice, lentils, dates, raisins, scallions, bell pepper, parsley and dressing. Mix well to fully incorporate all the ingredients. Refrigerate for at least 1 hour before serving. Serve on a bed of salad greens or spinach if desired. Refrigerate any leftovers. Serves 4.

Cucumber & Mint Soup

This chilled soup is perfect for a summer Sabbath. With nondairy yogurt, this dish can be made vegan & parve.

Cucumber & Mint Soup

1 1/2 cups nonfat plain yogurt
1/2 cup low-fat sour cream (or 1/2 cup nonfat yogurt and 1 tablespoon lemon or lime juice)
1/3 cup mint leaves, plus a few extra sprigs for garnish
1/4 cup flat-leaf parsley leaves
3 green onions, trimmed and roughly chopped
2 English cucumbers, peeled, and seeded and roughly chopped
1 clove garlic, roughly chopped
Salt and white pepper to taste

Put all of the ingredients into a blender and purée until smooth. Transfer to a bowl, cover and chill for at least 2 hours. Ladle into bowls and serve, garnished with sprigs of mint.

Pickled Slaw

Pickled Slaw

1 head green and/or red cabbage, very thinly sliced
1/2 red onion, very finely sliced
1/2 English cucumber, halved lengthwise and thinly sliced in matchsticks
1 tablespoon celery seed
1 tablespoon agave nectar or 4 drops liquid stevia/1 packet powdered stevia
1/3 cup apple cider vinegar
Salt and pepper

Mix all ingredients very well. Cover and refrigerate for at least 3 hours, stirring occasionally. Best if allowed to marinate overnight before serving.

Spiced Yogurt

This multipurpose sauce is fantastic over rice & lentils, eggs and bean burgers or as a dipping sauce for fresh vegetables and chips.

Spiced Yogurt Sauce

1 cup plain yogurt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 cup finely crumbled feta cheese (optional but a fantastic addition)

Mix all the ingredients together and let sit for at least 2 hours in the refrigerator before serving.

Chocolate Coconut Fudge

A very chocolaty and rich snack. Very small bite-sized squares of this fudge are perfect for a chocolate fix.

Chocolate Coconut 'Fudge'

1/2 cup water
1/4 of a vanilla bean, split
3/4 cup honey or agave nectar
1 cup cocoa powder
1 stick unsalted butter or margarine
1 1/2 cup finely chopped nuts
3 1/2 cups unsweetened finely shredded coconut


Heat the water with the vanilla bean. Bring to a light boil and turn off heat. Let sit for 15 minutes then remove the vanilla bean.

Melt together the water, honey, cocoa and butter. Stir in the nuts & coconut. Press mixture into a parchment-lined 8x8 pan. Be careful when pressing the mixture because it will be very hot. Having oiled hands helps with pressing the mixture flat. Chill overnight then cut into small squares. Store in an airtight container in the refrigerator.

Sour Cream Sugar Cookies

Fantastic, light and slightly creamy. This recipe even works well with nondairy sour cream. 1/2 cup applesauce, 1/4 teaspoon xanthan gum and 1/2 teaspoon baking powder can be used in place of the eggs if desired.

Sour Cream “Sugar” Cookies

3/4 cup agave nectar or honey
1 cup butter or margarine, softened
2 eggs
1 cup sour cream or sour milk*
2 1/2 cups amaranth flour
1 1/4 cup tapioca starch
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract

Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.

Mix together the amaranth flour, tapioca starch, xanthan gum, baking powder and baking soda. Cream the butter together with 1/2 cup of the flour mixture. Add the eggs and beat well. Add the sour cream/milk, agave nectar, the remaining flour mixture and vanilla. Mix well. Drop by the teaspoonful onto the prepared cookie sheets. Bake for 8 to 10 minutes. Let rest on the cookie sheets for 5 minutes before transferring to a cooling rack. Cool completely before storing in an airtight container. Keeps for 3 days at room temperature. For longer storage, freeze in an airtight container. Thaw for 10 minutes before eating.

*Sour milk is 1 cup milk of choice and 1 tablespoon lemon juice. Let sit for 5 minutes before using.

Cucumber & Dill Salad

Cucumber & Dill Salad

2 English cucumbers, very thinly sliced
1 small white onion, very thinly sliced
2 teaspoons sea salt, more to taste
2 tablespoons white or red wine vinegar
1 tablespoon finely chopped fresh (or 1 teaspoon dried) dill

Toss cucumber and onion slices in a large colander with 2 teaspoons sea salt. Place colander over a bowl to catch draining liquid and refrigerate for 1 to 2 hours. The cucumbers will shrink considerably as the salt releases their moisture.

Rinse cucumbers and onions under cold running water to rinse off salt. Set aside to drain thoroughly, about 20 minutes.

Toss drained cucumber and onion with wine vinegar, dill and a pinch of salt, if desired. Cover and refrigerate 1 to 2 hours more until ready to serve.

Cucumber Pistachio Sauce

Cucumber Pistachio Sauce

1 cup unsalted pistachios
1 cup walnuts
1/2 cup fresh basil leaves
1/2 cup fresh mint
1/4 cup fresh tarragon
1 English Cucumber, peeled and finely diced
2 cloves garlic
1 cup water
Black Pepper and Salt to taste

In a blender, combine the pistachios, walnuts and garlic. Blend until a paste begins to form. Add in the cucumber. Blend then add in the water. Blend and add in the remaining ingredients until well mixed.

Serve over eggs, rice, pasta, beans or other protein of choice.