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egan recipe collection

Desserts, breads, and beverages
Page 4

The origins of mincemeat are just what they sound like they might be: all sorts of stuff that vegetarians do not include in our diets. Pies of mincemeat were hearty, savoury dishes, served as part of a supper or high tea (which we all know is not the same as the elegant afternoon snack of light dishes like scones and pastries, correctly called afternoon tea or low tea). Eventually the pies evolved into a dessert, and although some mixtures still contain lard and/or other animal parts, most are more like highly spiced (and spiked!) compotes of fresh and dried fruits, with some nuts tossed in if you like. Mincemeat pie has become a traditional Thanksgiving dessert. If you're having a large group, you'll also want to serve some other desserts along with the Mincemeat pie. If you don't use alcohol we've included a Variation at the bottom of the recipe. We suggest Pumpkin Pie or Pumpkin Nut Cookies, Cranberry-Apple Crisp, and for those who prefer a lighter finish to their meal, try Pomegranate Ice. Happy Thanksgiving!

Mincemeat pie
About 8 servings

3-1/2 pounds baking apples (Macs, Empires, Granny Smith, or your favourite)
1/2 cup raisins, regular or golden
1/2 cup dried currants
1/2 cup pitted prunes, chopped
1/4 fresh or refrigerated orange juice
1/4 cup brandy
2 Tablespoons dark rum
1/4 cup light molasses
1/2 cup Sucanat® or light brown sugar
1/4 cup Soy Garden® Buttery Spread or vegan margarine
1 Tablespoon grated orange zest, orange part only
1 Tablespoon grated lemon zest, yellow part only
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 9" baked pie shell, purchased (try Oronoque Farms®) or homemade

Peel, core, and chop the apples. Place them into a large, heavy pot or Dutch oven. Add dried fruits and liquid ingredients; stir lightly. Add remaining ingredients (except the pie shell) and stir again. Cook the apple mixture over low heat, stirring occasionally, until the apples are very tender and the mixture is thick. This should take about 1-1/2 hours. Remove from heat and allow to cool to room temperature, then transfer into the baked pie shell. Can be served immediately, or chill in an airtight container or plastic wrap, and serve chilled or warm for a few minutes in a low oven. The apple mixture can also be made ahead of time and chilled for two or three days before filling the pie crust; or freeze for up to a month, then defrost before filling the pie crust.

Variation:

> If you don't use alcohol, replace the brandy and rum with 1/4 cup apple cider and a teaspoon of alcohol-free rum flavouring.
> If you like a crunchier texture, add 1/2 cup unsalted chopped walnuts, pecans, or mixed nuts to the apple mixture with the dried fruits.

List of recipes: Desserts, breads, and beverages

At Chanukah we recall the miracle of a small amount of oil burning for eight days by using more oil than usual in our cooking. In other words, fried foods are the order of the day(s)! Of course you must prepare Potato pancakes (latkes) at least once during the eight days of the holiday. Other traditional Chanukah foods include Date cakes, Fried Banana cakes, and battered fried fruits, like these apple rings. Choose any type of liqueur you prefer; our favourite is Sabra, the Israeli chocolate liqueur with a hint of orange. (If you don't use alcohol, try apple cider or strained fresh orange juice in place of the liqueur.) If you do not use commercial sugar, mix your own cinnamon sugar, blending Sucanat® or other natural, granulated sweetener with ground cinnamon. Similarly you can make your own confectioner's sugar by whirling your chosen granulated sweetener in a blender until powdered; place into an airtight container with a piece of vanilla bean and store in a dark cabinet for a week and you'll have vanilla-flavoured confectioner's sugar. Choose a firm, semi-tart cooking apple -- such as Granny Smith or Macintosh -- so the rings don't get mealy or fall apart. Try serving these with a peachy Formosa Oolong, a lemony Ceylon, or your favourite flavoured fruit tea. This recipe can easily be doubled or tripled for a larger group. Be sure to make plenty, as these will disappear quickly :-). Happy Chanukah 5764!

Fried Apple rings
About 6 servings

6 large cooking apples, pared and cored
cinnamon sugar (about 1/4 cup)
4 cups fruit liqueur of your choice
1 cup unbleached flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons fresh lemon zest (yellow part only), grated or finely minced
2 Tablespoons extra virgin olive oil
water as needed
1 cup sunflower or other light oil, plus additional as needed
vanilla flavoured confectioner's sugar

Cut the apples horizontally into slices about one inch thick. Place a layer of the slices into a large bowl or baking pan. Sprinkle the apples evenly with cinnamon sugar. Repeat the layers of apples and cinnamon sugar until all the apples are used. Pour the liqueur over the apples, cover lightly with a tea towel, and set aside at room temperature to marinate for one to two hours. Drain the apples, reserving the marinade liquid. In a large mixing bowl blend together the flour, baking powder, salt, and zest. Add the olive oil and reserved marinade; whisk together until smooth, adding cold water a few Tablespoons at a time if necessary to produce a batter similar in consistency to pancake batter. Heat the oil in a deep, heavy skillet over medium-high heat. Dip the rings into the batter, covering each one completely. Place the battered apples into the hot oil and fry until golden on the bottom, then turn with a slotted spatula or spoon and fry until completely golden. Remove from the heat with the slotted utensil and transfer to paper towels to drain. Sprinkle lightly with vanilla confectioner's sugar while still hot. Repeat with remaining apples in batches, adding additional oil to the pan if necessary. Serve hot.

Variation:

> Deep-fry the battered rings using a deep-fry pan or a Dutch oven. Use as much oil as necessary. Fry the apple rings until golden on both sides, then remove to paper towels to drain and sprinkle with the sugar.

List of recipes: Desserts, breads, and beverages

Just when you think you've got someone all figured out ... My dear husband loves bananas. Normally he consumes more bananas in a week than a gorilla eats in a year. So when I go grocery shopping, I load up on these fruits year 'round, knowing that they'll disappear within a few days. But maybe he needed a change of pace, because this morning I looked at the fruit bowl and saw about a half-dozen bananas that were almost all black. Not being a big fan of throwing out good food, I knew I had to do something with them, and fast. When they're in this overripe state their texture isn't so good for eating -- but they're perfect for baking. The result was these biscuits, which are just sweet enough for dessert. I may bake up another batch tonight and freeze 'em for a weekend brunch or teatime. And surprise! DH finished up most of them. I guess this was just the change of pace he needed :-). These would make a terrific after-school snack for the kids, too. For an extra-special dessert or teatime sweet, serve these with Chocolate gravy (recipe follows) -- a tasty twist on the traditional biscuits 'n' gravy that's a staple in households in the American South.

Banana biscuits
About 24 biscuits

3 small or 2 large very ripe bananas (with lots of dark speckling)
1 cup plain (unflavoured) soy milk
2 Tablespoons sunflower or other light oil
4-1/4 cups unbleached or whole wheat pastry flour (or a combination of the two)
1 Tablespoon baking powder

Preheat oven to 425 deg F. Peel and mash the bananas well, by hand or in a food processor. Stir or process in the milk and oil until well mixed. If using a food processor, transfer the mixture to a large mixing bowl. Mix the flour and baking powder together and add to the banana mixture, again blending in well. Turn the dough onto a lightly floured surface, flour your hands, and knead the dough for three to four minutes until smooth, using additional flour if necessary to keep from sticking. With a rolling pin dipped in flour, roll the dough out to a half-inch thickness. Cut into two-inch circles using a biscuit cutter or the top of a drinking glass. (Dipping the cutter or glass edge in cold water keeps it from sticking to the dough.) Place the individual biscuits on a lightly oiled baking sheet at least one inch apart. Bake until lightly browned, about twenty minutes. Split in half crosswise, and serve warm topped with Chocolate gravy (recipe follows)..

List of recipes: Desserts, breads, and beverages

I firmly believe that you can make just about anything better if you make it with chocolate! You've probably seen dessert "pizzas" made of chocolate. And chocolate break-apart apples and oranges, and all kinds of other shapes. If you're as much of a chocolate lover as I am, you'll like this next recipe. It's made in the traditional "gravy" method of thickening liquids with flour, but it's based on -- you guessed it! -- chocolate. Actually cocoa, and you can use pretty much any type you prefer (my own favourite is the German Schmidt's cocoa that we bring home from our trips to Romania). The recipe calls for granulated sweetener, but if you prefer to use a liquid sweetener (rice syrup or light maple syrup, for example) you will need to add an additional teaspoon or so of flour. I imagine you'll find all kinds of ways to use this "gravy," but may we suggest you start by pouring some over the Banana biscuits in the previous recipe? Serve in your prettiest dessert dishes for a delightful and delicious teatime treat. This sauce stores well in the 'fridge for a week or so in an airtight container; if it gets too thick, stir in a spoonful or two of milk when you reheat it.  

Chocolate gravy
About 2 cups

3/4 cup Sucanat® or other granulated sweetener
1/4 cup unsweetened cocoa powder
2 Tablespoons unbleached or whole wheat pastry flour
pinch of salt
1-1/2 cups plain (unflavoured) soy, rice, or almond milk
2 Tablespoons Soy Garden Buttery Spread® or vegan margarine
2 teaspoons vanilla extract

Place the sweetener, cocoa, flour, and salt into a dry, unheated saucepan and stir well to mix. Whisk in one-half cup milk until blended, then whisk in the remaining milk one-half cup at a time, blending well after each addition. Turn the heat on under the pan to medium-low and cook, stirring frequently with the whisk or a wooden spoon, until the mixture is thick and smooth. Remove from the heat and add the spread or margarine, stirring until melted and blended. Stir in the vanilla until blended. Serve warm over Banana biscuits or your favourite dessert.

List of recipes: Desserts, breads, and beverages

At one point I was thinking of breaking the three components of this section -- breads, desserts, and beverages -- into separate categories. It's just as well that I didn't because this next recipe qualifies for two out of three :-). Marinade left over from this recipe makes a delightful spritzer when mixed with seltzer or sparkling water. Remember that the zest is the yellow part only; the white part is very  bitter. Serve these grapes to a loved one -- and to make it an extra-special treat, add a small, exquisite piece of chocolate on the side of each individual serving plate. Happy Valentine's Day 2004!

Grapes marinated in wine
About 6 to 8 servings, plus spritzer

1 bottle (750ml) dry white wine
1/4 cup plus 3 Tablespoons Sucanat® or sugar, divided
2 pounds seedless grapes (red, white, or a combination)
1 Tablespoon fresh lemon zest

Use a non-reactive (non-aluminum) large, shallow mixing bowl or plastic container. Pour the wine and 1/4 cup sweetener into the bowl, stirring until the sweetener is dissolved. Cut the grapes into small clusters (eight or fewer grapes per cluster); add to the wine mixture, along with any loose grapes and the lemon zest. Mix gently or spoon the marinade over the grapes to bathe completely. Cover tightly and chill for several hours or overnight. Turn the container or open and bathe the grapes several times if they are not completely submerged in the marinade. When ready to serve, remove the grapes with a slotted spoon to a separate dish or shallow bowl. Sprinkle with the remaining sweetener and serve immediately. 

List of recipes: Desserts, breads, and beverages

Here's a fun project for the family: a delicious, healthful treat that everyone can get their fingers into (and I mean that literally ;-). Who says pretzels are limited to some particular shape? Get creative! As long as you don't make them so thick that the inside doesn't cook, why not twist the dough to represent rounds, letters, numbers, daisies, your little brother's face ;-), or any other fanciful design you can come up with. Everyone loves treats, and because you make these yourself you can decide what type of flour, sweetener, and shortening to use. And of course kids love to eat whatever they've helped prepare. Coarse salt can be found in gourmet cooking shops and in the gourmet section of a well-stocked supermarket. This recipe produces a soft, chewy pretzel, like the kind you get from street vendors. Choose a chilly, rainy afternoon -- there will still be a few of those left this spring -- when everyone can gather in the kitchen around a warm, dry oven, and start mixing, kneading, and shaping. And eating! 

Pretzels
About a dozen

1-1/2 teaspoons (or one envelope) active dry yeast
1-1/4 cup lukewarm (105 to 115 deg F) water, divided
1 teaspoon Sucanat® or granulated sugar
2 teaspoons salt
4 cups unbleached flour (or half unbleached, half whole wheat pastry) plus additional flour for kneading
1 or 2 Tablespoons sunflower or other light oil, or vegan margarine
4 teaspoons baking soda
Coarse salt

In a large mixing bowl, dissolve the yeast completely in one-fourth cup of the warm water. Stir in the remaining cup of water along with the sugar. Mix in the salt. Beat in the flour, mixing well to form a stiff dough that holds together. (Try adding the first cup of flour a half-cup at a time and it will go more smoothly.) On a floured board, knead until the dough is elastic and smooth, about ten minutes, using additional flour for the board and your hands as needed. Place the dough in a large, lightly oiled bowl, brush or spread all exposed areas with a light coating of oil or margarine, and cover lightly with a tea towel. Allow to rest at room temperature until the dough has doubled in size, about 45 minutes. Place four cups of water in a large, heavy saucepan or Dutch oven. Stir in the baking soda and bring to a boil. While the water is heating, start shaping the dough into pretzels (traditional sticks and twists, or any shape you like). The dough shapes should be between one-half and three-quarters of an inch thick, depending on how thick you want the finished pretzels to be. When the water reaches boiling, carefully drop in two or three of the pretzels and let boil until they float to the top, about one minute. Remove with a slotted pancake turner and to a cooling rack and let drain. Repeat with remaining pretzel shapes. Preheat oven to 475 deg F. Lightly coat a baking sheet with oil or margarine, and place the boiled pretzels onto the sheet. Sprinkle with coarse salt. Bake until golden brown, about 12 to 14 minutes. Remove to the cooling rack and serve warm. Store pretzels for a few days at room temperature, or they can be frozen once they've cooled. Keep them in an airtight container to preserve the texture. Frozen pretzels can be thawed at room temperature or in a low (300 deg F) oven for a few minutes until soft.

List of recipes: Desserts, breads, and beverages

This recipe and the one that follows are for what I call "summer cookies." Although they require some stovetop cooking, they are not baked, so you don't have to turn the oven on during these sultry summer days. These cookies got their name because they resemble ... well, haystacks! Be sure to use a granulated sweetener, not a syrup, or the result will be too sticky. And make plenty because they'll go quickly :-). Unsweetened coconut is available at natural food stores. Try pairing these cookies with a nutty Fancy Formosa oolong.

Haystacks
About 4 dozen

2 cups Sucanat®, sugar, or other granulated sweetener
1/3 cup unsweetened cocoa powder, preferably Dutch processed (like Drostë or Schmidt's)
1/2 cup unflavoured soy or almond milk
1/2 cup Soy Garden Buttery Spread® or vegan margarine, softened to room temperature
3-1/2 cups quick cooking oats (not instant oatmeal)
1/2 cup macadamia nuts, chopped coarsely
pinch of salt

Line one or more baking sheets or large plates with wax paper; set aside. In a saucepan, mix together the sugar and cocoa powder. Whisk in the milk, blending smoothly. Add the Spread or margarine, then turn on the heat to medium-high. As the Spread or margarine melts, blend it into the cocoa mixture. Bring to a boil, then remove from heat. Stir in the remaining ingredients, mixing with a wooden spoon until all ingredients are evenly distributed. Drop quickly while still warm by rounded teaspoonsful onto the wax paper. Allow to cool before serving. Store in an airtight container.

Variation:

> Substitute other kinds of nuts for the macadamias: pecans, hazelnuts, almonds, even peanuts.

List of recipes: Desserts, breads, and beverages

This recipe, like the one above, produces what I call "summer cookies." They require some stovetop cooking but are not baked, sparing you the heat from the oven on during those sultry summer days. And they're pretty simple so the kids can help out making them. Their name derives from the speed and ease of preparing them. These cookies are similar to the preceding recipes but use a few different ingredients and result in a slightly chewier cookie thanks to the peanut butter. A well-oxidized oolong, like Fancy Formosa or Ti Kuan Yin, makes an excellent accompaniment.

1-2-3 Cookies
About 2 dozen

2 cups Sucanat®, sugar, or other granulated sweetener
1/4 cup unsweetened cocoa powder, preferably Dutch processed (like Drostë or Schmidt's)
1/2 cup unflavoured soy or almond milk
1/2 cup Soy Garden Buttery Spread® or vegan margarine, softened to room temperature
1/2 cup smooth peanut butter, unsalted and unsweetened
1/2 teaspoon vanilla
3 cups quick cooking oats (not instant oatmeal)

Line one or more baking sheets or large plates with wax paper; set aside. In a saucepan, mix together the sugar and cocoa powder. Whisk in the milk, blending smoothly. Add the Spread or margarine, then turn on the heat to medium-high. As the Spread or margarine melts, blend it into the cocoa mixture. Bring to a boil and allow to boil for exactly 1-1/2 minutes (90 seconds). Remove from heat. Stir in the peanut butter and vanilla, blending well. Stir in the oats, mixing with a wooden spoon until all ingredients are evenly distributed. Drop quickly while still warm by rounded Tablespoonsful onto the wax paper. Let cool, then peel from the wax paper and turn over to finish drying. Store in an airtight container.

Variation:

> Try different types of nut butter in place of the peanut butter: cashew, almond, sunflower, etc. 

List of recipes: Desserts, breads, and beverages

Just in time for Hallowe'en, this sweet treat is just the thing to serve to hungry little (or big ;-) goblins! And they'll be "gobblin" it up because it really does have a fudgy texture. If you don't use "regular" sugar, good news! You can now find a vegan confectioners' sugar in your natural food store. If it's not available, make your own by whizzing Sucanat© or other sugar crystals in a blender until powdered. Use smooth or crunchy peanut butter, depending on the texture you prefer, but be sure to use an unsweetened, unsalted variety. 

Peanut butter fudge
About 16 pieces

3/4 cup vegan margarine
1 cup peanut butter
3-2/3 cups confectioners' sugar

Melt the margarine over low heat, then turn off the heat but leave the pan on the stovetop. Stir in the peanut butter and blend until smooth. Stir in the sugar, about 1/2 cup at a time, and blend each addition in well. Transfer the mixture to a lightly oiled (oil spray works well here) 8" x 8" square baking dish. Pat down into the dish with the back of a wooden spoon until the top is even. Cover and chill until firm. Cut into two-inch squares using a knife dipped in hot water. 

Variation:

> Top with one or more of the following before chilling: chocolate chips, raisins, or broken nuts pressed into the top; or melted chocolate drizzled over the top. 

List of recipes: Desserts, breads, and beverages

If you love pistachios as much as we do, you'll love these cookies too. The first time I made them someone asked me why they weren't bright green like pistachio ice cream. So I made up a batch for this person and put a few drops of green food colouring into the dough. Probably most people won't want their cookies to be this colour, but keep it in mind because St. Patrick's Day is coming up ;-). Be sure to use pistachios that are roasted, unsalted, and a natural colour (not the ones that are dyed red). And don't substitute imitations for the real maple syrup and real vanilla extract. Enjoy these with a nutty/spicy Fancy Formosa Oolong, or with a rich Nepal tea. 

Pistachio cookies
About 2 dozen

3 cups flour -- unbleached, whole wheat pastry, or a combination
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup sunflower or other light oil
2/3 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup (shelled) roasted unsalted pistachios, coarsely chopped

Preheat oven to 375 deg F. In a large mixing bowl sift together the flour, baking soda, cinnamon, and salt. In a separate bowl whisk together the oil, syrup, and extracts. Add the wet ingredients to the flour mixture and mix together until smooth. Add the pistachios, mixing well to distribute evenly. Shape the dough into one-inch balls (dampening your hands makes this easier). Place the dough balls onto a lightly oiled baking sheet and flatten each one lightly. Bake for ten to twelve minutes or until the bottoms are lightly browned. Remove from the oven and allow to rest on the baking sheet for five minutes, then use a spatula to transfer to a rack or plate to cool. 

List of recipes: Desserts, breads, and beverages

The spring holiday of Purim brings with it many kinds of yummy sweets, but these "Haman's hats" are everyone's favourite treats. They're good any time of year, but are particularly welcome at Purim, symbolic of the hat worn by the evil Haman in the Megillah, the story of Esther. Traditionally the filling is comprised of prune jam or poppy seed jam, but you can fill the dough with almost any jam, preserves, or marmalade you like. Or any sweet with a jam-like consistency. One year we used a PB&J filling, and everybody loved them. Another idea is Sweet potato butter, rich and almondy. Chestnut purée, chocolate spread, puréed dates or raisins, or mixtures of fruits and nuts -- even coconut -- are all delicious. We provide a few suggestions, but use your imagination and come up with something delicious of your own :-). Remember to plan ahead because the dough must be chilled overnight. We recommend you use an electric mixer, as the dough gets somewhat thick to beat by hand. What tea goes with these cookies? Depends on the filling you choose. Or visit Artisan's Cup to create your own personally-designed tea in flavours to complement your baked creations. And have a Happy Purim!

Hamantaschen (Haman's hats)
About 2 dozen

1 cup Soy Garden® Natural Buttery Spread or vegan margarine, at room temperature
1-3/4 cups Sucanat®, sugar, or other granulated sweetener
1/2 to 3/4 cup strained orange juice (no pulp), or water
2 teaspoons vanilla extract
4 cups flour -- unbleached, whole wheat pastry, or a combination
scant 5 teaspoons baking powder
1/4 teaspoon salt
Filling (your choice of purchased jams etc, or one of the fillings below)

In a large mixing bowl, using an electric mixer at medium speed, cream together the spread or margarine with the sweetener, 1/2 cup juice or water, and the vanilla. Add the dry ingredients and continue to mix until all ingredients are well blended and the dough is smooth, adding additional juice or water as necessary. Place the dough in an airtight container, or cover bowl tightly with plastic wrap or aluminum foil, and chill overnight (or at least eight hours) in the refrigerator. Preheat oven to 375 deg F. Roll the chilled dough out to one-quarter inch thickness, and cut into three-inch circles using a cookie cutter, biscuit cutter, or an inverted cup or glass of the right size. Place a generous teaspoonful of filling onto the centre of each round. Fold up three sides as shown into a triangular shape, partially covering the filling; some of the filling should be visible in the middle of the cookie. Place the triangles on a lightly oiled baking sheet about an inch or two apart, and bake about ten minutes or until just lightly browned around the edges. Transfer from the baking sheet to a wire rack to cool.

Prune filling (Lekvar)

1 cup pitted prunes
1/2 cup strained orange juice (no pulp)
1/4 cup Sucanat®, sugar, or alternative granulated sweetener
1/2 teaspoon vanilla extract or 1/4 teaspoon ground cinnamon

Purée all ingredients together in a food processor or blender until smooth.

Apricot filling

3/4 cup dried apricots
1/4 cup fresh pineapple, chopped, or unsweetened canned pineapple chunks, drained
1/4 cup Sucanat®, sugar, or alternative granulated sweetener
1/2 cup strained orange juice (no pulp)

Purée all ingredients together in a food processor or blender until smooth.

Chocolate nut filling

1 10-ounce package dark chocolate chips, preferable Tropical Source® (or use three 3.5 ounce dark chocolate bars, chopped)
2 Tablespoons Soy Garden® Natural Buttery Spread or vegan margarine
3/4 cup roasted unsalted shelled natural pistachios (not the red ones)
1 Tablespoon orange zest (orange part only)
1 teaspoon almond extract
1/4 cup strained orange juice (no pulp)

Melt the chocolate in the top of a double boiler. Add the spread or margarine and stir to blend. Place the pistachios into a food processor or blender with the zest and extract and process until the nuts are finely chopped. Stir into the chocolate mixture. Slowly whisk in the juice until the mixture is thick and smooth. Turn off the heat but keep the pan with the chocolate mixture over the hot water, covered, while you fill the hamantaschen.

Variation: Substitute Sabra, a chocolate and orange liqueur from Israel, for the orange juice; omit the almond extract. These are for "adults only" hamantaschen! 

List of recipes: Desserts, breads, and beverages

One of my favourite breakfasts is muesli, a refreshing Swiss-style raw cereal. There's no real recipe involved: you just put some raw oatmeal (but not the instant kind) into a bowl, top with the fresh or dried fruits of your choice, add some chopped nuts or peanuts, sweeten to taste (or not) and soak nicely with soy milk or juice. During Passover I'll sometimes have a bowl of muesli with matzo farfel in place of the oats. Farfel is made from matzos crushed into small pieces about the size of rolled oats. This year I even found whole wheat farfel, making this dish even more nutritious. Recently someone asked me if there's a granola that's kosher for Passover. Well if there's a muesli there must be a granola, since they're pretty much the same thing (muesli is like raw granola, and granola is like baked muesli)! A jelly roll pan is simply a baking or cookie sheet with sides; this prevents the granola from migrating onto your oven or floor when you lift it. This recipe will make enough to get one person through eight days' worth of breakfasts and then some; double or triple for a bigger family. It's also good as an out-of-hand crunchy-munchy snack. If you drink chai -- a spiced tea originating in India -- you'll find it goes nicely with this granola that's delicious year 'round.

Passover granola
About 12 servings

3 cups matzo farfel, regular or whole wheat
1/2 cup unsweetened shredded coconut
1/2 cup unsalted mixed nuts, chopped
1/4 cup sunflower or other light oil
1/3 cup Sucanat® or alternative sweetener of your choice
1/4 teaspoon salt
1 teaspoon ground cinnamon or 1 teaspoon vanilla extract
1 teaspoon orange zest (from orange part of the rind only; no white parts!)
1 cup raisins, currants, or chopped dried fruit of your choice (or a mixture)

Preheat oven to 350 deg F. Combine the farfel, coconut, and chopped nuts in a large mixing bowl. Spread onto one large or two small jelly roll pans, lightly oiled (or use non-stick pans). Bake for twenty minutes; toss lightly with a fork three or four times during the baking. While this is baking, combine the oil, sweetener, and salt in a large saucepan over low heat. Simmer, stirring constantly, until the sweetener is completely dissolved. Turn off the heat but leave on the stove. Stir in the cinnamon or vanilla and the orange zest. Add the hot farfel mixture, stirring to coat evenly. Spread onto the same jelly roll pan (lightly oiled or use non-stick pans). Bake for another twenty minutes, tossing lightly and breaking up any clumps every few minutes as it bakes. Remove from oven and allow to cool completely, then break up any large clumps with a wooden spoon. Transfer to an airtight container and mix in the dried fruit. Store in the refrigerator for up to ten days. Serve cold or at room temperature with soy, rice, or almond milk (for Passover use almond milk), or with fruit juice.

Variation:

> Mix in whatever else makes your taste buds happy: chocolate mini-chips, peanuts, dates, pumpkin or sunflower seeds, candied ginger, pumpkin pie spice -- if you like it, give it a try!
> Serve topped with banana slices, berries, or other fresh fruits.
> Blend with applesauce or soy yoghurt for a yummy dessert!

List of recipes: Desserts, breads, and beverages

A friend recently sent me a recipe for a dessert she described as "really yummy!" So I cooked it up ... and you know what? She was right! She also mentioned that it might be a dish from Thailand, and given the list of ingredients (coconut milk, arrowroot, rice flour) I tend to agree with her. But my first thought when I read the recipe was "This sounds like a Mounds bar without the chocolate." So, being the chocoholic that I am ;-), I added a garnish of shaved chocolate. And yes, it does taste something like a warm Mounds bar! Rice flour and arrowroot powder are available in natural food stores; you may also find coconut milk there, but if not try your supermarket -- look in the Spanish foods section. A light and flavourful First Flush Darjeeling went nicely with this dessert -- as did a cup of chocolate flavoured tea, which increased its "Mounds-iness" ;-). 

Sweet rice dumplings in coconut milk
About 4 servings

1 cup rice flour, white or brown
1/2 cup arrowroot powder
1/4 cup cold water, plus additional as needed
3 cups coconut milk, fresh or canned
1 cup Sucanat® or sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup semi-sweet vegan chocolate, grated, shaved, or finely chopped, optional

Heat a large pot or Dutch oven half-full of water and bring to a boil. In a bowl, mix together the rice flour, arrowroot, and 1/4 cup cold water. Place the mixture onto a flat surface, and knead to a dough, adding small amounts of additional water as needed. (If you have a large bowl with a flat bottom, like a pasta serving bowl, you can knead it right in the bowl.) When the dough is smooth and holds together well, pinch off pieces and shape them into small balls about 1-1/2 inches in diameter. When the water in the pot is boiling, drop five or six balls at a time into the water. Boil until the balls float to the top, about five minutes. Remove to a serving bowl with a slotted spoon. Repeat with the remaining rice balls. Pour out the remaining water, and in the same pot add the coconut milk, sweetener, salt, and vanilla, mixing well with a wooden spoon. Cook over medium heat, stirring frequently, until the sweetener dissolves -- about five to eight minutes. Gently add the rice balls, a few at a time, to the coconut milk mixture. Continue cooking, stirring constantly, until the milk just begins to boil. Remove from heat and divide amongst smaller serving bowls. If you're using it, top each serving with about two Tablespoons of chocolate, allowing it to melt into the hot dessert.  

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