“My Mother’s Ultimate Chocolate Babka” | The Nosher FOR THE DOUGH 1 1/2 cups warm whole milk, approx. 110 degrees 1/2 ounce yeast (gold) 3/4 cup white sugar + a pinch for the yeast 3 large eggs, room temperature (save 1 egg for egg wash) 1 tablespoon heavy cream (for egg wash…you can substitute […]
Posts with the Vegetarian tag
Jane’s Kitchen: Chocolate Zucchini Cake
Servings: 24 2 cups flour 2 cups sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 4 eggs 1 1/2 cups oil 3 cups grated zucchini 3/4 cup walnuts, chopped Preheat oven to 350 degrees F. Grease and flour 9″ x 13″ […]
Jane’s Kitchen: Ukrainian Kamish Brot -Joan Nathan Jewish Biscotti
A great lower fat crispy treat instead of high fat cookies. 1/4 cup vegetable oil 1/4 cup orange juice 1 cup sugar 3 large eggs 1 tsp pure vanilla extract 1 1/2 cups all purpose unbleached flour 1 tsp baking powder 1/2 tsp salt 1 cup semi-sweet mini chocolate chips (you can sub chopped […]
Jane’s Kitchen: Watermelon Rind Curry
Servings: 4 4 cups watermelon rind,, tough green skin removed and cut into ½ inch pieces 2 tablespoons ghee 5 cloves garlic, minced 1 inch ginger, minced 1/2 serrano pepper, seeded and minced 1/2 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon paprika 1/4 teaspoon turmeric 1/2 teaspoon salt 1/4 cup water 1 teaspoon […]
Jane’s Kitchen: Cherry Tomato Cobbler
Servings: 8 Olive oil 2 tablespoons cold butter 1 egg 3/4 cup flour 3/4 cup finely ground cornmeal 3/4 teaspoon baking powder 1/4 teaspoon baking soda Salt and pepper 1/2 cup buttermilk 2 quarts cherry tomatoes 3 garlic cloves 1 large red onion 1/2 cup grated Parmesan Several sprigs fresh basil or dried, for […]
Jane’s Kitchen: Mock Mock Turtle Soup
Servings: 10 A vegetarian version, of a beef and veal version, of the turtle meat original, that was really popular with the founding fathers dining at the City Tavern in Philadelphia in 1776. 2 teaspoons unsalted butter 12 ounces Plant-based burger (I like Impossible brand) 2/3 cup carrots, chopped 2/3 cup onions, chopped 2/3 cup […]
Jane’s Kitchen: Honeydew or Cantaloupe Loaf Cake
A great use for leftover fruit tray honeydew or cantaloupe! Servings: 20 2 cups honeydew puree (or use cantaloupe instead) 3 eggs 2 teaspoons vanilla 1 cup vegetable oil 2 cups sugar 3 cups flour 1 teaspoon baking soda 1 dash salt 3/4 teaspoon baking powder optional glaze: some puree honeydew mixed with powdered […]
Jane’s Kitchen: Vegetarian Chili
Vegetarian Chili by Jane Levine Recipe modified from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch Servings: 8 2 tablespoons canola oil 1 1/2 cups chopped yellow onions 1 cup chopped red bell peppers 2 tablespoons minced garlic 2-3 poblano peppers, stemmed, seeded, and minced, depending upon taste 1 medium zucchini, stem […]
Jane’s Kitchen: Vegetarian Mushroom Holubchis (Stuffed Cabbage)
Servings: 10 Both mushroom gravy versions (without the tomato sauce) are traditional for the Ukrainian meatless Christmas Eve meal. Omit sour cream for vegan. 1 cabbage head 1 recipe Mushroom Filling, See below 2 cups white rice 4 cups water 1 large onion, chopped 2 tablespoons vegetable oil 1 large can (29 oz.) tomato sauce […]