#pareve

[sialiaskitchen]

Answer to the question: can sourdough discard be used as a vegan / pareve substitute for buttermilk in baking, the answer is yes.

You may need to adjust the fat, but mixed with baking soda, it will make things rise and not taste sour .

Texturtally, it brings some gluten to the party, so expect a little chew, reminiscent of cake donuts. Still very pleasant, but not birthday cake fluffy.

Very tasty.

[secular-jew]

Personally, not a fan. My strategy in terms of getting g through this part of the Passover meal, is to smother Gefilte fish with heaps of horseradish sauce. That usually does the trick.

[girlactionfigure]

[sialiasnest]

Perfect Passover Brownies (best for Second Seder)

This is it: the perfect Passover brownie recipe. I have done it, at last!! Mad cackling and gloating. So, so good.

And really, pretty easy.

Beat 2 eggs with

1 cup ultra fine sugar

1/2 cup light flavored olive oil

1 tsp real vanilla

6 Tbs dutched cocoa

1/2 cup Passover cake meal

2 Tbs potato starch

1/4 tsp salt

1/2 tsp baking powder

4 to 6 oz semisweet chocolate (chips, or a smashed or melted candy bar)

Pour into a prepared pan, let rest in fridge for several hours. Bake 350F until top is shiny and crackled. (between 180F and 195F interior, if you have a probe thermometer.)

Cool thoroughly. (Yeah, right) No really, get your fingers out of there. Let them cool. If possible, overnight. It will be good first day, but truly amazing second day.

No one will say "not bad for Passover." Everyone will say "really good fudgy brownies."

[lovingcaringandappreciating]

More Bland Diet Meals

I was asked again to cook for the friend who is on the bland diet, and I was going to just edit my first post with the new meals, but in doing so I remembered that I actually made her another meal several months back that I never included there, so I’m going to add that here.

The forgotten meal:

Shepherd's Pot Pie (Celery, Carrots, Fresh Dill, Fresh Parsley, Himalayan pink Salt, Chicken breast, Potatoes, Almond Milk, Canned mixed vegetables, homemade Vegetable Broth (made from carrots, celery, turnip, parsnip, mushrooms, butternut squash, sweet potato, zucchini, a few pea splits, a tablespoon of brown rice, salt, turmeric, simmered for several hours and strained twice through cheesecloth)

Baked Salmon (Canned Apricots, Canned Peaches, Himalayan Pink Salt, Honey)

Gluten Free Cupcakes (Almond flour, White rice flour, Potato starch, Baking Powder, Salt, Maple Syrup, Agave, low fat Coconut milk, Vanilla Extract)

This week’s meals:

Baked Chicken (chicken breast, puree of canned peaches and canned apricots with himalayan pink salt and smuckers simply fruit apricot spread) - sliced, placed in oven bag, baked 1hr

Chicken Soup (broth from chicken breasts and 2 thighs without skin, carrots, celery, turnip, sweet potato, dill, parsley, and about a tbs of my vegetable broth from the freezer) - no garlic, onion, or black pepper and I forgot to add zucchini

Mashed potatoes (Yukon gold boiled in salt water until a fork pierces smoothly, Himalayan pink salt, almond milk)

Fruit bake (sliced peaches, nectarines, and plums mixed with some suckers simply seedless strawberry spread, over gluten free oatmeal mixed with honey, cinnamon, and salt)

[ask-jumblr]

Do you or your family eat margarine? I remember being floored the first time I went to a shul friends house as a kid and they had margarine. It was even hectured! I had always thought it was tryef for some reason. Super curious if this is a common experience.

Mod here. For utility’s sake, I’m going to set a FOR of “keeps at least sort of kosher in some way” for the people who are/aren’t eating margarine, and request that respondents specify a practice/minhag/community within that FOR.

Much thanks! (Todah rabah!)  !תּוֹדָה רַבָּה

[vegansnacks]

NuGo: Dark Mint Chocolate Chip

My Rating: 7/10

Taste: Sweet, Very subtle mint flavor

Texture: Crunchy, Mildly chewy

Let’s get one thing straight–this bar is delicious. (The mint flavor is lost on me, but I don’t mind). It’s high rating is solely for taste and texture. In those categories, this bar is exactly what I look for in other bars.  However, it comes at a cost. Lots of sugar, and not as much protein or fiber as I’d like. Not something I’d get to eat regularly, but more of a special treat.

Nutrition:

Sugar: 14g

Protein: 13 grams

Cost: ~$1.50 USD per bar

Protein type: Soy

Added Sugar: YES

Gluten Free: YES

Soy Free: NO

Fiber: 1 gram

Other Info: Kosher, Non-GMO

Nutritional Information

[ronniefein]

Plum Galette! My Rosh Hashanah dessert. It’s: pretty, delicious, easier than pie, pareve. Recipe in the profile and on my blog. Takes about 10 minutes to prepare. Honest, it is so good! #plumgalette #plumpie #roshhashana #roshhashana2019 #plums #pareve #parve #parevedessert #kosher https://www.instagram.com/p/B3DAgUEFVv6/?igshid=kfjhijk3tenu