A Vegetarian GF Rosh Hashana

I pulled together some recipes that make a delicious vegetarian and gluten free holiday dinner. Tomorrow evening marks the beginning of Rosh Hashana, the Jewish New Year. Traditionally, we start out our meal by dipping apples in honey to usher in a sweet new year.

When I first became a vegetarian and then later gluten free, I was overwhelmed with the thought of what I would cook for the holidays. Since my home had always been a hub for relatives to get together during the holidays, I wondered if they ( and I) would miss the traditional  foods I used to make.  It turns out they were ok about it , and I learned to make some really wonderful meals. I even get requests for the recipes. This year for the Jewish New Year, I am making dinner for 15 people and will be serving some of my previously posted  recipes. I gathered them on this page to put them together for a meal.

My menu for lunch could look like this: 
Carrot Ginger Soup with gluten free matzo balls..
Vegetarian Chopped Liver with ripe tomato wedges
Arugula Cashew Raisin  Salad
Asparagus Quiche and Mushroom Quiche
Baked Sweet Potato Fries
Chocolate and ground hazelnuts Dipped  figs and Strawberries
Crock Pot Apple Cake ( can be made in oven as well)
Scroll down for the recipes

Vegetarian Chopped Liver -
This is so good, even meat eaters beg for it.
( the rolls were for company and not gluten free)

Carrot Ginger Soup-
A wonderful broth to eat with the matzo balls.


How To Make Matzo Balls


Quiches  I double the recipe and cook them in a pie type pan

Baked Sweet Potato Fries

Arugala Cashew Salad

Zucchini Biscuit Quiche

Wendy's Crunchy Vegetable Balls



Chocolate Dipped Figs in ground hazelnuts

Apple Cake in the Crock Pot

Crock Pot Apple Cake GF

You can bake a cake in the crock pot!
Can you imagine?
I just did it ,and it came out moist and extra delicious.


It started yesterday when I noticed a few crock pot cake recipes online. I was intrigued and said , " Judee you have to get out that crock pot and give this a try." This was a first for me, and I have to say the results were great!

It was right up my alley because I love making anything and everything in the crock pot. I use crock pots, not just for cooking , but also for serving.  When I am having company, I use my crock pot to heat up the soup, keep it warm , and I serve right from it..


The crock pot I used today is unusual. It is a two sided crock pot.

 I can actually make two things at once, and that is exactly what I did. I made two gluten free cakes at once. On one side, I made an apple cake using almond flour and oats. On the other side I made an applesauce spice cake with coconut flour. (Now if you are not gluten free and don't want to use the extra healthy ingredients, you can make this with regular flour and regular sugar. See my variations at the bottom of the post/


I used organic palm sugar for the extra nutrition and low glycemic effect.. It was also my first time trying palm sugar

 I bought the palm sugar at the health food store. I've read about palm sugar on other blogs, but I never actually tried it. The packaging says, " palm sugar is a healthy alternative sweetener that has a lower glycemic index than agave, honey, or cane sugar."  It goes on to explain that it also is a good source of minerals and B vitamins. The original recipe called for brown sugar.


This is my recipe for Crock Pot Apple Cake adapted from a great blog,  Finding Joy In My Kitchen


Ingredients:
3-4 large organic apples, sliced ( I used delicious)
1 and 1/3 cup almond meal ( you can use GF flour or regular flour if you are not gluten free)
2/3 cup gluten free oats ( oatmeal)
3/4 cup palm sugar  + 1 TSBP for the apples ( if you don't care, you can use sugar)
2 tsp baking powder ( I use aluminum free)
1 + 1 tsp of cinnamon
1/2 cup unsweetened apple sauce
2 eggs
2 tsp vanilla


DirectionsPeel and cut up apples. Toss with 1 TBSP palm sugar, 3 TBSP almond meal, 1 tsp cinnamon. Set aside.


In a large bowl, mix almond meal, oats, baking powder, 1 tsp cinnamon.
In a small bowl, beat eggs, vanilla, applesauce.


Mix wet ingredients into the dry ingredients until the batter is smooth and blended. Pour the mixture over the apples and mix completely.


Pour batter into a well greased crock pot.
Cover and turn onto high and bake for about 2 hours. ( check after 1 and half hours that it is not too dry.)


Turn of the heat and remove lid. Take a rubber spatula and pry sides loose. Allow to cool off . When cool turn over and release cake.

Step by Step

Assemble Ingredients

Cut up apples and then toss with 1 TBSP palm sugar, 3 TBSP almond meal, 1 tsp cinnamon

Mix wet ingredients in a small bowl ( forgot to take a pic)
Mix dry ingredients in a larger bowl. Mix dry into the wet and pour over the
apple mixture until well blended.

Pour into a well greased crock pot. ( I sprayed with cooking oil)  Turn on high and bake for about 1 hour and 45 minutes.
check it with a toothpick. Turn off heat and allow to sit with lid off. Take a knife and cut around
the sides to loosen. Remove the container from the heat and allow to cool and then remove the cake.

http://bizzybakesb.blogspot.com/  

Why would you use a crock pot? To free up your oven if you have a lot of things to make. Since a cake usually has to go in alone, it creates oven time. Also, in the summer, if you don't turn on the oven, you don't need to heat up your kitchen. I'm sure you can think of lots of reasons making the cake in the slow cooker could work out well. Personally, it just looked like fun, and I wanted to try it. I have to say, both cakes were moist and delicious.

If anyone is interested in the coconut flour recipe, it is egg and dairy free.

Leave the request in the comments by scrolling down to the green box at the end of this post. I you are reading this in your email, click the top of the post where it says click her to go to the blog. Leave a request and  I'll send it to you.

 This recipe is shared on the following sites:

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How to Make Matzo Balls GF



Matzo balls were always one of my favorite foods, so I really missed them when I stopped eating gluten.
Until now, I couldn't find a recipe that reminded me of the old days when I could dive into a nice hot bowl of piping hot broth boasting one of two of  these tasty plump over sized  dumplings.

If you have never had matzo balls, you are really missing something. They are very popular on the east coast in a bowl of chicken soup. Kids of all ages love them, and they are really easy to make.

For years, my friend Paula ,who cooks for two gluten free family members ( her husband and son) , has been telling me about how good her gluten free matzo balls are. I never thought much about them until I was invited to her house for dinner and actually tasted them. Her gluten free matzo balls tasted amazing: totally authentic and delicious. I'm hooked.

This is Paula's recipe, and I'm sharing it just in time for Rosh Hashana ( The Jewish New Year ).

For those celebrating the holiday- I say: "L'shana Tova" ( which means to a good year) and for those who are not I still wish everyone everyone the blessings of health, peace, and happiness.

Enjoy these matzo balls in your favorite soup. They are fabulous!!

Ingredients.
2 T oil
2 large eggs
1/2 cup gluten free breadcrumbs ( or for Passover use 1/2 -3/4 cup almond flour see below)
1 tsp salt
2 T seltzer ( optional)
 ** If you do not have to make them gluten free, substitute regular breadcrumbs or ground matzo meal instead of the gluten free breadcrumbs.
Directions
Put up an 8qt pot of water and bring it to a boil with a little salt if you like

In the meantime
In a small bowl beat eggs and oil and set aside
In a separate bowl mix bread crumbs and salt.
Add wet ingredients to dry ingredients and blend well with fork.
Add seltzer
Cover the bowl and refrigerate for at least 15 minutes ( this step is important)

Remove batter from refrigerator. Divide batter into just slightly smaller than golf ball size balls ( should make about 8-10 .
When water comes to a boil, drop in balls one at a time into the boiling water
Reduce to a simmer and cook for 30-40 minutes.
Add to warm soup and serve.

Step by Step

Assemble Ingredients

Beat eggs and oil

Mix in bread crumbs and salt . When mixed add seltzer.
Refrigerate for at least 15 minutes ( don't skip this)

Wet your hands and form into golf size balls ( makes about 12-13)

Drop  in boiling water

Boil for about 35 minutes until center is soft

Use a slotted spoon to remove from water. Add to soup and serve.

Almond flour : make your own- ground almonds in your food processor to a powder

Matzo balls also freeze well, so you can make them in advance.
You  do have to put them on a cookie sheet and allow to become very firm, then add to a baggie and freeze

I shared this recipe on the following sites: Just another Meatless Monday,
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Quinoa and Black Bean Stuffed Peppers

                          

These beautiful red peppers are stuffed with quinoa, black beans, and sauteed vegetables. They not only look pretty, but they are filling, satisfying, and nutritious. Did I mention that they tate really good? Served with soup or salad, they are a meal.
I like to eat the pepper raw to preserve the vitamins and antioxidants, but I also provided a variation where you cook the pepper, if you prefer. Either way they are delicious, hearty, gluten free and vegan.

                           
Ingredients

6 large red peppers
2 cups of cooked quinoa
1 can of black beans, drained well
1 large onion , chopped
4 cloves of fresh garlic, chopped
1 large can of diced tomatoes
1 more large can of diced tomatoes ( optional for cooking peppers)
2 carrots, diced
1 small zucchini, diced
1 bag of frozen spinach, thawed and water squeezed out
Juice of 1 fresh lemon
Olive Oil Spray
1/2 tsp cumin
salt and pepper to taste

In a large skillet, saute onion and garlic in olive oil spray for about 2 minutes. Add can of diced tomatoes and cook for about 2 more minutes. Add  diced carrots and zucchini and cook for about 5 minutes. Add lemon juice and continue cooking for about another minute. Add spinach and cook until all is tender but not mushy.Stir frequently. Add quinoa and beans and stir until everything is blended well. Season and set aside .

Cut the top off of the washed peppers and clean out the insides. If you like the pepper raw, stuff it and it's ready to eat.

If you prefer the pepper cooked, then stuff the peppers and arrange them in a dutch oven pan. Add another can of diced tomatoes and some more lemon juice around the peppers. Cover and cook until peppers are soft, basting the peppers with the tomato sauce as they cook. Serve immediately.

These peppers can also be frozen .

This recipe is shared on :

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How to Cook and Eat an Artichoke



Fresh whole artichokes

This is artichoke season and those big beautiful globes are in all of the supermarkets. You may have looked at them and wondered how you cook and eat them. Since, my husband's family is Mediterranean and artichokes are a big part of their diet, they have the method down pat. Last night we ate dinner at my mother in laws house, and we had a simple, but delicious treat--- Her whole artichokes and lemon.

Now, I can't say its really a recipe, but it is an experience. My mother in law brought a bowl of steamed artichokes to the table whole . Each person took one and put it on his/her plate, and then the fun began.

Steamed artichokes ready to eat!

We all sat for about a full 5-10 minutes peeling and eating layer after layer of our artichoke. Artichokes have about 20 or more layers! You have to peel each petal, leaf by leaf , and only eat the tip after its been dipped in fresh squeezed lemon or lime juice! I shouldn't have made these pretty petal arrangements because in reality we just eat each petal tip, on by one, and toss it onto a plate and then discard. The pretty arrangement is just for affect. When it comes to eating an artichoke , each eater is on their own.

                            
When you are all finished taking off the layers, you get to the artichoke heart which is the prize. ( first you have to dig out the little hairs from the center ( don;t eat the hair, you won't like it) A fresh artichoke heart  is so delicious and nutritious , it is worth all the peeling and trouble to get to it!

Yum! The middle is the best part; it's the heart of the artichoke

A whole unpeeled steamed artichoke is fun to eat, tastes good, and is nutritious too. 

I like them because they are very low in calories, very low in fat, high in fiber, and nutrient dense.
They are the perfect diet food. They take a long time to eat, taste great, and help you not overeat.

What could be faster to make and more fun to eat?
Just steam up a batch and everyone is on their own to dissect and eat their own artichoke. Even kids love them!
It's Fast, simple, fun, delicious nutritious, and low calorie! Now, we are talking!

How to steam the artichokes.
Place artichokes on a simple vegetable steamer rack ( available in  any kitchenware dept of stores lke TJ Max, Homegoods, maybe even the dollar store.) Put water in a pot , place steamer at the bottom fill with artichokes and add about 2 cups of water. Cover with lid, bring to a boil, simmer for about 20 minutes( check that water doesn't evaporate) until artichokes feel limp. Test by pulling out 1 or 1 petals which should come out without tugging.
 

I use a small steamer in a large pot and steam about 6 at a time.

This recipe is shared on : Lisa's Health Carnival ,  Feature Yourself Friday, Frugal FrolliesFriday Potluck, Get Healthy Cheap, Feature Yourself Friday,  Food on Fridays  Family Food Fridays,  Home Savy,     On The Menu Monday, My Sweet and Savory , Mouthwatering Monday,  Monday Mania,   Saavy Homemade Monday  Made From Scratch Tuesday, Tasty Tuesday (FTLOB), Show Me What Ya Got, Hearth and Soul Hop, Delectable Tuesday, Tuesdays At The Table, Traditional Tuesdays, Gluten Free Wednesday, Pennywise Platter Thursday, Full Plate Thursday  Simple Lives Thursday, We are that family Kelly the Kitchen Kop,  Feature Yourself Friday Fat Tuesday, slightly indulgent Tuesday   Food on Fridays Family Food Fridays, Friday Feasts, Home Savy,  Slightly  Indulgent Tuesday  Gooseberry Patch Wednesday, .Real Food WednesdayRecipes   I Can't Wait to Try, What's Cooking Wednesday,  What's on Your Plate?, What's on the Menu Wednesday, Let's Do Brunch, Works for me Wednesday ,Gold Star Wednesday, These Chicks Cooked, Foodie Wednesday, Let's do Lunch It's a Keeper Thursday Inaugural Party Fat Camp Friday

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Black Bean Portabella Mushroom Burgers

There is something really tasty and meaty about Portabella mushrooms.
Coupled with black beans, these filling mushrooms make a fabulous vegetarian burger that is of course gluten free.I made this for dinner yesterday and boy was it good!

You can be as creative as you like with the burger by adding toppings as well. Try sliced red onion, caramelized onions, corn salsa, sour cream ,  a thick slice of summer tomato , etc. Any of them will make this burger extra sensational.

                                                                
This recipe is adapted from the blog,  A Fit and Spicy Life , my September Secret Recipe Club assignment
What a great blog! I really enjoyed looking through it. Melissa, the blog's author, says she is " A food loving, wine drinker, weight lifting, traveling yogi living in Minneapolis" Her blog covers Fitness, Food, Travel, and Wine.
It was easy for me to find a recipe that I wanted to try because so many of her recipes looked healthy, delicious, and could be easily converted to gluten free. I decided to try her black bean burgers because I've been craving something a little heartier with the change of season.

I made a few personal preferences changes ( and gluten free changes) in the recipe.
I used Portabella mushrooms instead of a variety of mushroom types
I used Bragg's amino acids instead of the Worcestershire sauce
I substituted gluten free breadcrumbs for the Panko bread crumbs.
I left out the hot stuff
I marinated my mushrooms in balsamic vinegar and grilled them before chopping.

Ingredients

10 ounces of Portabella mushrooms, cleaned and chopped in chunks
2 cups of cooked black beans ( about 1 large can), drained and slightly mashed
1 jalapeno pepper, seeded and chopped ( optional)
1 egg ( optional) I left it out and the burgers were great
1 TBSP cumin
3/4 cup gluten free breadcrumbs
1/4 cup each chopped red onion and parsley,
salt and pepper to taste ( or I used Mrs. Dash salt free seasoning mix)

Directions

Marinate sliced portabella mushrooms in balsamic vinegar for about 10 minutes. Grill mushrooms on a Forman Grill if desired. Otherwise, just chop and add to mixture.

Mix cooked black beans, 1 egg if desired,  jalapeno,cumin and salt/pepper, Add breadcrumbs and eggs and mix. add chopped portobello mushrooms, parsley and red onion until combined.Form mixture into 4-6 patties.
Spray a non stick pan with olive oil spray and cook for 5 minutes on each side over medium high heat.



Assemble Ingredients




Mix drained black beans with seasoning and gluten free breadcrumbs



marinate mushrooms in Balsamic Vinegar for 10 minutes and grill on Forman grill if desired ( or don't)



Form into patties, and sautee burgers for 5 minutes on each side



Serve immediately on gluten free buns or on a plate; freezes well too.

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  If you would like to participate in the Secret Recipe Club, or find out more information about it , click here The Secret Recipe Club.

I also shared this recipe on the following blog hops.
   On The Menu Monday, My Sweet and Savory , Mouthwatering Monday,  Monday Mania,   Saavy Homemade Monday Made From Scratch Tuesday, Tasty Tuesday (FTLOB), Show Me What Ya Got, Hearth and Soul Hop, Delectable Tuesday, Tuesdays At The Table, Traditional Tuesdays, Gluten Free Wednesday, Pennywise Platter Thursday, Full Plate Thursday  Simple Lives Thursday, We are that family Kelly the Kitchen Kop, LaBella Vita, , Feature Yourself Friday, Frugal FrolliesFriday Potluck, Get Healthy Cheap, Feature Yourself Friday,  Food on Fridays Family Food Fridays, Friday Feasts, Home Savy,  Slightly  Indulgent Tuesday  Gooseberry Patch Wednesday, .Real Food WednesdayRecipes I Can't Wait to Try, What's Cooking Wednesday,  What's on Your Plate?, What's on the Menu Wednesday, Let's Do Brunch, Works for me Wednesday,Gold Star Wednesday, These Chicks Cooked, Foodie Wednesday, Cast Party Wednesday, Fat Tuesday  Veggie Converter Tempt my Tummy Tuesday,  Delectable Tuesday, lisa's Health Carnival