The Kosher Cupcake

tag:blogger.com,1999:blog-41856130487931260452010-06-12T04:21:22.115-06:00The Kosher CupcakeGluten-Free with a TwistThe Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.comBlogger148125tag:blogger.com,1999:blog-4185613048793126045.post-58915006435903059362010-06-05T20:00:00.000-06:002010-06-05T20:00:01.439-06:00Rice & 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 Salad2 cups basmati rice6 cups water1 teaspoon sea salt1 tablespoon olive oil1 cup brown lentils1/2 cup raisins6 medjool dates, pitted and finely diced1/2 cup sliced scallions1/2 a bell pepper, seeded and finely diced1 cup chopped flat-leaf

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-69222602920362821262010-05-29T20:00:00.001-06:002010-05-29T20:00:00.940-06:00Cucumber & Mint Soup

This chilled soup is perfect for a summer Sabbath. With nondairy yogurt, this dish can be made vegan & parve.Cucumber & Mint Soup1 1/2 cups nonfat plain yogurt1/2 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 garnish1/4 cup flat-leaf parsley leaves3 green onions, trimmed and roughly chopped2 English

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-67495413228262289542010-05-22T20:00:00.002-06:002010-05-29T10:39:44.510-06:00Pickled Slaw

Pickled Slaw1 head green and/or red cabbage, very thinly sliced1/2 red onion, very finely sliced1/2 English cucumber, halved lengthwise and thinly sliced in matchsticks1 tablespoon celery seed1 tablespoon agave nectar or 4 drops liquid stevia/1 packet powdered stevia1/3 cup apple cider vinegarSalt and pepper Mix all ingredients very well. Cover and refrigerate for at least 3 hours,

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-2749719293420927442010-05-15T20:00:00.000-06:002010-05-29T11:03:54.082-06:00Spiced 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 Sauce1 cup plain yogurt1/2 teaspoon black pepper1/2 teaspoon paprika1/2 teaspoon ground cumin1/4 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

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-21190019135970059332010-05-08T20:00:00.000-06:002010-05-29T10:56:24.619-06:00Chocolate 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 water1/4 of a vanilla bean, split3/4 cup honey or agave nectar1 cup cocoa powder1 stick unsalted butter or margarine1 1/2 cup finely chopped nuts3 1/2 cups unsweetened finely shredded coconutHeat the water with the vanilla bean. Bring to a light boil and

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-51872251656954703952010-05-01T20:00:00.000-06:002010-05-29T10:49:19.190-06:00Sour 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” Cookies3/4 cup agave nectar or honey1 cup butter or margarine, softened2 eggs1 cup sour cream or sour milk*2 1/2 cups amaranth flour1 1/4 cup tapioca starch1 teaspoon

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com2tag:blogger.com,1999:blog-4185613048793126045.post-18950925206287449222010-04-24T20:00:00.001-06:002010-05-29T10:39:17.759-06:00Cucumber & Dill Salad

Cucumber & Dill Salad2 English cucumbers, very thinly sliced1 small white onion, very thinly sliced2 teaspoons sea salt, more to taste2 tablespoons white or red wine vinegar1 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

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-76134562729773968472010-04-17T20:00:00.000-06:002010-04-17T20:00:00.652-06:00Cucumber Pistachio Sauce

Cucumber Pistachio Sauce1 cup unsalted pistachios1 cup walnuts1/2 cup fresh basil leaves1/2 cup fresh mint1/4 cup fresh tarragon1 English Cucumber, peeled and finely diced2 cloves garlic1 cup waterBlack Pepper and Salt to tasteIn 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

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-69969264963653327052010-04-10T20:00:00.001-06:002010-04-10T20:00:03.781-06:00Garlic Pistachio Sauce

Garlic Pistachio Sauce6 cloves garlic1/2 cup unsalted pistachios2 1/2 cup spinach leaves1/4 cup olive oil1 teaspoon ground cumin1/2 teaspoon cayenne pepper1/4 cup Parmesan cheeseBlack Pepper and Salt to tasteIn a blender, combine the garlic and pistachios. Blend until a paste begins to form. Drizzle in the olive oil while the blender is running. Add in the remaining ingredients and blend until

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-32218734616113056422010-04-03T20:00:00.002-06:002010-04-03T20:00:01.966-06:00Chocolate Coconut Squares

This a very decadent Passover-friendly candy that is best served in very small squares.Chocolate Coconut Squares1/2 cup water1/4 of a vanilla bean, split3/4 cup honey3/4 cup cocoa1 stick unsalted butter1 1/2 cup finely chopped pecans, walnuts or almonds3 1/2 cups unsweetened finely shredded coconutHeat the water with the vanilla bean. Bring to a light boil and turn off heat. Let sit for 15

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-21529047988360759302010-03-27T20:00:00.002-06:002010-03-27T20:53:03.552-06:00Cupcakes for Passover

Chocolate CupcakesMakes 181/3 cup water1/2 cup honey16 ounces bittersweet chocolate, chopped into small pieces1 cup unsalted butter or margarine at room temperature, cut into pieces3 eggs3 egg whitesPreheat oven to 300 degrees and line 18 muffin tins with cupcake liners or lightly grease with oil.Combine the water and honey in a small saucepan over medium heat. Stir until completely incorporated

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-36926034066878424042010-03-20T20:00:00.002-06:002010-03-20T20:00:00.150-06:00Passover 2010

Passover starts on the evening of March 29th.Currently, The Kosher Cupcake has 22 Passover-friendly recipes in the Recipe Box. These recipes encompass beverages, desserts, snacks, main dishes and side dishes.All the recipes can be found here: http://www.thekoshercupcake.com/search/label/passoverAdditional Passover-friendly recipes [not all are vegetarian] can be found over at The Diet Kosher

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com1tag:blogger.com,1999:blog-4185613048793126045.post-8477160982591074662010-03-13T20:00:00.001-07:002010-03-27T20:53:51.101-06:00Oatmeal Cookies

Oatmeal Cookies1/2 cup pecan halves1 cup shortening3/4 cup agave nectar2 eggs1 teaspoon vanilla3/4 cup oat flour1/2 cup tapioca flour1 teaspoon salt1 teaspoon baking soda3 cups rolled gluten-free oatsFinely chopped the pecans and set aside.Cream the butter with 1/2 cup oat flour. Add in the agave nectar, eggs and vanilla. Mix well.Add in the remaining oat flour, tapioca flour, salt and baking

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-78921690115911769232010-03-06T20:00:00.001-07:002010-03-13T14:50:46.094-07:00Mousse

Ricotta Mousse1 1/2 cups ricotta cheese2 tablespoons honey or agave nectar3 eggs, separated1 teaspoon vanilla extract1 cup chopped berriesPut the ricotta into a sieve over a a heat-proof bowl [or top of double boiler]. Press the ricotta through the sieve with a spatula or back of a ladle. Whisk the cheese until smooth. Whisk in the egg yolks, honey/agave nectar and vanilla extract. Place the bowl

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-65359003324868109442010-02-27T20:00:00.000-07:002010-02-27T20:00:02.401-07:00Chai Smoothie

Chai Smoothie1 cup of strong chai tea [sweetened to your preference]1 medium banana, peeled and sliced1 pinch ground nutmeg1 pinch ground cinnamon1 tablespoon protein powder of choice2 tablespoons milk of choiceCombine all ingredients in a blender and blend until smooth.

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-31888541719598901082010-02-20T20:00:00.000-07:002010-02-27T11:17:12.301-07:00Chile Rellenos Casserole

Chile Rellenos Casserole6 ounces canned whole green chilies2 cups shredded cheddar, pepper jack and/or colby jack cheese6 eggs1/4 plus 2 tablespoons half and half2 tablespoons rice or amaranth flour1/2 tablespoon chili powderA dash of ground black pepper3/4 teaspoon baking powderPreheat oven to 375 degrees F and lightly grease an 8” square glass baking dish with cooking spray.Cut each green chile

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-55228440812802388742010-02-13T20:00:00.000-07:002010-02-27T11:09:46.257-07:00Lemon Pie

Lemon Pie1/2 cup agave nectar or honey2 tablespoons butter or margarine3 eggs, separated1 1/2 tablespoons amaranth flour1 1/2 tablespoons tapioca flour1/4 teaspoon xanthan gum1/4 cup lemon juicezest of one lemon1 1/2 cups water or milk of choice1 9-inch unbaked pie shellPreheat oven to 325 degrees F. Beat the egg whites until stiff peaks form and set aside. Cream the butter with the amaranth

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-24972830178357063912010-02-06T20:00:00.000-07:002010-03-13T14:52:03.285-07:00Baked Eggs

Baked Eggs4 eggs1/3 cup cream1/2 cup shredded cheddar cheeseCayenne or Black PepperPreheat oven to 350 degrees F. Lightly grease 2 1-cup oven safe ramekins or bowls with cooking spray.In a small bowl, whisk together 2 eggs with the cream. Set aside.Place 2 tablespoons of cheese at the bottom of each ramekin. Crack 1 whole egg into the middle of each ramekin, taking care not to break the yolks.

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-73028669369274834002010-01-30T20:00:00.000-07:002010-02-27T10:59:58.765-07:00Crock Pot Rice

Crock Pot Rice1 can black beans, drained and rinsed1 cup long grain brown rice1 1/2 cups boiling water1 cup frozen corn kernels1/2 cup salsa1 jalapeno pepper, finely diced4 cloves garlic, minced1/4 teaspoon salt1/4 teaspoon ground black pepper2 tablespoons lime juiceIn a 3 to 4 quart stock pot, combine everything except for the lime juice. Stir well, cover and cook on low for 3 hour until rice is

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-29113244475532209202010-01-23T20:00:00.000-07:002010-03-13T14:52:03.287-07:00Spicy Pecans

Spicy Pecans3 cups whole pecan halves1/2 cup butter or margarine3 tablespoons chili powder1/2 teaspoon salt1 teaspoon ground cumin1/4 teaspoon cayenne powder1/4 teaspoon ground black pepper1 teaspoon ground cinnamonPreheat oven to 300 degrees F. Place the pecan halves in a large mixing bowl.In a small saucepan, melt the butter/margarine and add the remaining ingredients. Stir until well blended.

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-38651914226408036662010-01-16T20:00:00.000-07:002010-02-27T10:49:53.977-07:00Shortcake

Cornmeal Shortcake1/2 cup agave nectar or honey1/2 cup butter or shortening2 eggs1 1/2 cups cornmeal3/4 cup amaranth flour1/2 cup tapioca flour1 teaspoon xanthan gum3 teaspoons baking powder1 1/2 cups milk of choice mixed with 1 teaspoon lemon juice1 teaspoon vanilla extractPreheat the oven to 350 degrees F and lightly grease a 9x13 pan with cooking spray.Cream the butter together with a 1/2 cup

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-86618436497542951202010-01-09T20:00:00.000-07:002010-02-27T10:44:16.544-07:00Breakfast Bars

Breakfast BarsDry Ingredients2 cups gluten-free rolled oats1 cup gluten-free oat flour1 tablespoon flax seeds1 tablespoon hemp seeds1 tablespoon sesame seeds1 teaspoon baking powder2 cups sunflower seeds, chopped pecans, chopped almonds and/or cashew pieces1 cup unsweetened coconut flakes2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground cardamom1/2 teaspoon ground gingerWet

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-47844810766602978582010-01-02T20:00:00.001-07:002010-02-27T10:40:57.128-07:00Cinnamon Bread

Cinnamon Bread1/2 cup agave nectar1 1/4 cup amaranth flour3/4 cup tapioca flour1/2 teaspoon ground cinnamon1 teaspoon xanthan gum2 teaspoons baking powder1 tablespoon melted butter, margarine or shortening1 cup milk of choiceTapioca flour for dustingGround cinnamon4 tablespoons cold butter, margarine or shortening, cut into small chunksLightly grease 2 9-inch pie pans with cooking spray. Preheat

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-26151487089334859662009-12-26T20:00:00.001-07:002010-02-27T10:33:45.346-07:00Baked Oatmeal

Baked Oatmeal1/4 cup canola or olive oil1/4 cup agave nectar or maple syrup1 egg1 teaspoon baking powder1 teaspoon cinnamon1 1/2 cups gluten-free rolled oats2 cup chopped pecans1 1/4 cup milk of choiceLightly coat a 9x13 pan with cooking spray. Preheat oven to 275 degrees F. Mix together all the ingredients and pour into the prepared pan. Bake for 30 minutes. Serve with additional milk poured

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0tag:blogger.com,1999:blog-4185613048793126045.post-87305110976957093162009-12-19T20:00:00.001-07:002010-02-27T10:07:26.368-07:00Corn Chowder

Corn Chowder6 medium potatoes1 tablespoon olive oil1 small onion, finely diced2 cloves garlic, finely chopped2 cups milk1 1/2 cup corn kernels1 teaspoon ground black or white pepper2 teaspoons chopped fresh parsley or dried parsley flakesPeel and cut the potatoes into bite-sized pieces. Boil until soft then drain, reserving 2 cups of the cooking water. In a soup pot, heat the olive oil over

The Kosher Cupcakehttp://www.blogger.com/profile/10594060321587200028noreply@blogger.com0