Maple- Glazed Carrots and Leeks With Pomegranate Seeds For Rosh Hashanah

When was the last time you used leeks in a recipe? This recipe for sautéed leeks and carrots with pomegranate seeds is simple, sweet, colorful and delicious. I made it for Rosh Hashanah for our holiday meal. I meant to publish it last week, but got behind while traveling. ( If you just want the recipe and not the backstory, scroll down to the bottom of the post). 

Happy Passover 2026

Wishing my readers who celebrate Passover a joyous holiday filled with the love of family and friends. 

Hanukah Celebration- Air Fryer Latke Recipe

          🎵Oh Hanukah oh Hanukah come light the menorah ! 🎵

                      

Tonight is the first night of an 8 day celebration for the Jewish holiday Chanukah/Hanukah. Did you ever wonder why Hanukkah falls on different dates each year? 

Black Eyed Peas- Please!!

Looking for a healthy black-eyed pea recipe? 

This one is made with sautéed onions and baby spinach and is easy, wholesome, soothing and delicious.

"Diwali 101 for Americans: Understanding the Holiday + Recipe

I shop at T.J Max, Marshalls, and Home Good's . In the past few years, I've noticed beautiful festive items being sold for the holiday of Diwali (pronounced Dee -Val -Lee) this time of the year. 

Who Wrote The Christmas Songs?

This is interesting. Did you know that many of the popular Christmas songs were actually written by Jewish composers such as one of my favorites, White Christmas! 

1. “Chestnuts Roasting on an Open Fire” by Mel Torme

Written by Mel Torme, a Jewish singer who was born in 1925 as Melvin Howard Torme, He grew up in Chicago to a working class Jewish family.

Read about the other 12 songs!!

Sugar Free Chocolate Fudge Sauce

This chocolate fudge sauce is rich and chocolaty. 

It is very easy to make, has no added sugars, and is gluten-free, vegan, oil-free, dairy-free and parve. Yes, you have seen it before.

Apple Nachos-The Perfectly Healthy Dessert

Don't these healthy apple nachos look fabulous? 

No processed sugar, oil-free, gluten-free, vegan, parve.. oh my!!

Announcing My New Soup Only Cookbook

ANNOUNCING MY NEW SOUP COOKBOOK 

  

I published my favorite collection easy plant-based soup recipes that appeal to and satisfy meat-eaters as well as vegetarians. My easy seasonal recipes make it easy for everyone to add lighter health-giving foods to their diet without sacrificing taste.  

My friends (most of them are meat-eaters) say, "these are some of the best soups they have ever tasted."

Many of the soups can be prepped in 5-10 minutes and some cooked in as little as 5 minutes in the Instant Pot or 45 minutes on the stove top. 

I make nourishing tasty food that gets you in and out of the kitchen as fast as possible!

The vegan recipes range from creamy soups such as broccoli, butternut squash soups, pumpkin soups, carrot ginger, cauliflower soups, mushrooms soups, old fashioned vegetable soups, lots of bean and lentil based soups, to Moroccan, Thai, Chinese, Japanese, Egyptian, Turkish, Hungarian, Indian, and Russian soups- all quick, easy, and delicious. 

Not only are the recipes plant-based, they meet gluten-free, vegan, and kosher-parve standards making it perfect if you, a family member, or a guest has special dietary needs- but you won't miss any of it. The soups offer solid homemade flavor that everyone (even meat-eaters) enjoy. AND to satisfy all cooks, most of the recipes have directions for making the soup on the stove top or Instant Pot!

The first 200 cookbooks that I published are a special edition made in a spiral bound binding which I find is easiest for laying flat while cooking. 

There are over 80 recipes and over 40 inspirational quotes.

If you would like one of these special edition cookbooks the cost is $20 per book- shipped in US only or for multiple copies with reduced shipping text me at 257-981-4546 to order.
$20 + $1.20 tax + $4 additional shipping charges apply 

Each book comes in a pretty gift bag.

 

https://paypal.me/JudeeAlgazi?locale.x=en_US

Creamy Fettuccine Alfredo- Weight Watchers Friendly

It's time to get back to some lighter eating now that the holidays are almost over, and I've got the perfect Weight Watcher friendly recipe to get you started!

Fettuccine Alfredo is a favorite of mine but it's high too in calories for daily consumption. Did you know that a small bowl of Fettuccine Alfredo has over 400 calories and that's for a just a 1 cup serving!! Yikes, but not to worry! Have I got a recipe for you!

Vegan and Gluten Free Shabbat Dinner

This was Friday night Shabbat dinner for our Sabbath.

It's vegan, gluten free, filling, and healthy. 

Lots of greens and protein rich foods

A delicious vegan apple cake for dessert.

I think the photos say it all! 

I've included recipes and information about our traditions!

Instant Pot or Not Cholent- Vegan and GF

If you like beans, you will LOVE this amazing vegan cholent/chulent recipe that is made with a mixture of pinto beans, red kidney beans, and navy beans. The Instant Pot transforms an ancient recipe into modern times.

Chulent or cholent is a old traditional Sabbath day meal that has been made for centuries by observant Jews. (Cholent recipes can be traced back to 1180 in Vienna). 

Before the invention of electricity, the town baker had a big oven that he would keep burning through the Sabbath which started Friday at sundown and ended Saturday at sundown. Since it was forbidden to light a fire on the Sabbath, the townspeople would bring a crock of beans to the baker's oven before sundown on Friday and let it slow cook to eat as their Saturday hot Sabbath meal. 

The word cholent is thought to be derived from the Medieval French word "chaud" meaning hot and "lent" meaning slow. Thus a slow cooking hot meal.

Before cooking in the Instant Pot filled about 1/4 of the 6 quart pot

After the invention of electricity, people started using slow cookers to make their cholent or would leave their oven on a low flame all night to cook their chulent/cholent for the Sabbath day meal. 

Jews from different countries developed variations of the recipe using chickpeas or a variety of different beans, meat, eggs, dumplings, chicken etc. Almost every country has their variation of cholent. There are probably as many cholent recipes as there are cooks. 

Indian Cholent may contain turmeric, cardamom, lentils, and chicken. 

Italian Cholent may contain rosemary, brisket, potatoes, and cannelloni beans.

Polish Cholent may contain potatoes, flankin, a variety of beans, garlic, paprika, and dumplings

Eastern European Cholent may contain barley, potatoes, butter beans, brisket, and garlic

Vegetarian Cholent may contain sweet potatoes, potatoes, dumplings, a variety of beans

I make a vegan version that is absolutely delicious and because I am not " religious, " I make mine ahead of time in the Instant Pot!!!! Of course you could use the slow cooker and cook it for 8 hours. You might need to add more water for the slow cooker. 

Ingredients: 

3 cloves garlic, chopped

olive oil spray 

1 large onion sliced into 1/2 moons 

2 large organic carrots, sliced into thick slices 

10 whole baby portobello mushrooms , halved

1 teaspoon of ground ginger ( not fresh) 

1/2 teaspoon of Trader Joe's 21 Salute ( salt free seasoning mix) 

1 teaspoon of Himalayan salt 

1/2 teaspoon of cracked pepper

3 cups of vegetable broth ( I use Tabatchnicks or Whole Foods 365)

2 cups of water( or an extra cup if needed to cover the beans) 

1 pound total of dry bean mixture ( pinto beans, red kidney beans, navy beans) * see note below

Directions: 

Spray bottom of the Instant Pot with olive oil spray. Add onions and garlic and sautee until onions become soft. Add beans, carrots, mushrooms, ginger, 21 Salute, salt , pepper, vegetable broth, and water. Cancel the saute function and press pressure cook for 50 minutes. Make sure the steam knob is closed. When done cooking, allow steam to release naturally according to manufacturer's directions for about 30 minutes. When done, remove lid and serve.

chulent mix of beans

My Notes: 

1. Many supermarkets carry pre-made bags of cholent bean mixture in the kosher foods section. 

2. There is no need to soak the beans for the Instant Pot 

3. If you prefer to soak the beans overnight, pressure cook for 25 minutes 

4. This really tastes amazing if you like beans

5. You could make this in the Instant Pot before the Sabbath and keep it on warm until after sundown on saturday. 

6. ** Beware- some cholent mix packages contain barley which is not gluten free- read the ingredients

Sharing on Beth Fish Weekend Cooking where anyone can share a food related post. 

Sharing on Souper Sundays where anyone can share a soup, salad, or sammie.

Gluten Free Passover Seder Recipes ( and vegetarian recipes)

If you are looking for some wonderful vegetarian, gluten free, vegan alternatives for Jewish foods for Passover read on.. Vegetarians and Vegans can enjoy all the traditional foods.

Low Carb Almond Cookies That Everyone Will Love

It doesn't have to be a holiday to enjoy these lower carb delicious almond cookies. They are easy to make, flour-less, low in carbs and although simple, they are amazingly tasty. This gluten free recipe contains only 3 basic ingredients and no grains or flours of any kind

With a prep time of only 5 minutes and a cook time of only 8-10 minutes, this quick and easy cookie can be whipped up at the spur of the moment for your family or friends throughout the holidays or to bring to a party!

My good friend and neighbor, Yda, who is an amazing cook, gave me this recipe. Her recipe uses only almonds, sweetener and egg whites.  It is a perfect Passover or Easter recipe. Actually any holiday.

Where do I get large bags of sliced almonds at a reasonable price? 

You can purchase bags of sliced almonds at Trader Joe's or Costco. Their prices are reasonable, and they are also available online on Amazon Trader Joe's Raw Sliced Almonds - Take advantage of the convenience and savings online.



The Recipe

Author of Gluten Free A-Z Blog: Judee Algazi
Prep Time: 5 minutes
Cook Time: 8-10 minutes
Makes: 1 dozen cookies

Ingredients: 
1 cup of sliced almonds
2 egg whites, mixed with a fork (do not beat egg whites)
1/2 cup of sugar
Optional: Add mini choc chips

Directions:
Preheat oven to 350 degrees
Using a large mixing bowl and a spoon, mix sliced almonds, whites of the 2 eggs that have been mixed lightly with a fork, and sugar. Place spoonfuls on a cookie sheet that has been lined with parchment paper. Bake for 8-10 minutes until cookies look crisp. Watch carefully so they do not burn.

Optional: reduce sugar to 1/4 cup and add 1/2 cup of chopped dried fruit of choice ( chopped dates, chopped raisins, or chopped dried cranberries)

Mix (do not beat) the egg white slightly with a fork

Add the almonds

Drop by spoonfuls on a lined cookie sheet 

My Notes: 

My parchment paper is unbleached to avoid the toxins that are in bleached white parchment paper. I use a non-bleached parchment paper that I buy for 5.99 a roll in a local supermarket. I noticed that they sell the same brand online at Amazon for 4 rolls IF YOU CARE 100% Unbleached Silicone Parchment Paper, 70-Foot Roll (Pack of 4) for $21.14.

My Notes: 

1. This is a perfect cookie for Passover since it does not contain any flour.

Disclaimer:  I am an affiliate for Amazon and I receive a small compensation if you click on a link and then make purchases. Like most bloggers, this helps me defray the cost of running a blog. Thank you for your support.

Also makes a wonderful Christmas Cookie.

Sharing on Weekend Cooking at The Intrepid Reader and Baker where anyone can share a food related post every Saturday. 

Happy Hanukkah and Blender Latke Recipe

It' s Hanukkah - Let Your Light Shine Bright

See my traditional family Chanukah latke recipe that my mother used to make in the blender! Quick easy and delicious.

Rockefeller Center Christmas Tree Star

My Wordless Wednesday Selection

Opposite Rockefeller Center in NYC is a Swarovski display with the information about the huge  Swarovksi crystal star the tops the Rockefeller Center Christmas tree each year

Quite interesting and spectacular

Thanksgiving Crudite Appetizer for The Kids

Thanksgiving is a holiday that's meant to spend  with family and friends. This is a fun activity that you can do with your little ones to get ready for the occasion. It's easy, it's festive, edible and  cute. In addition, all of the ingredients are healthy. Would you call it food art?

Do you remember my Halloween food art post that featured a few photos of various Halloween food creations that my talented friend Gail made for Halloween? 

Well Gail is at it again. This time she made a Thanksgiving turkey out of fruit and vegetables. 

Her creation is simple but cute and so easy it would be a great project to make with the kids.

I always serve a few appetizers on Thanksgiving for when everyone is congregating prior to the meal.  This adorable crudite platter lends itself to any type of dip.

Ingredients: 

You will need a yellow pear, raisins, red pepper, baby carrots, celery sticks, cucumber slices, cherry tomatoes and a dip of your choice.

Directions: 

Assemble ingredients according to the photo. Use toothpicks to hold on the eyes and nose.

This recipe will be shared on Beth Fish Reads- Weekend Cooking where anyone can share a food related post ( appears on Saturday)  and my daily lists of blog carnivals

Waldorf Kale Salad with an Apple and Honey Citrus Dressing

This beautiful kale Waldorf super salad brings together apples and honey just in time for Rosh Hashanah- the Jewish New Year!

Kale is still plentiful and local apples are just beginning to show their faces in the farmer's markets ( I live in Pennsylvania) .

On Rosh Hashanah, the Jewish New Year which begins Wednesday evening through Friday evening, it is traditional to dip apples in honey to welcome in a sweet new year. In addition, we keep our menus on the sweet side serving sweet kugels, sweet potato tzimmis, apple cakes, etc.

This year I decided to serve a salad recipe for our celebration dinner that incorporates our holiday theme. I've added chopped apples, walnuts, sunflower seeds, raisins, dried cranberries, grated carrots, and celery to curly fall kale and dressed it with my slightly sweet apple and honey citrus dressing.

                                        sweet apple and honey citrus dressing.

Holiday recipes are notorious for depending on rich heavy ingredients that although tasty, are caloric and not so healthy. My super salad is delicious, festive, and brings a balance of tradition and nutrition to the holiday table.

Kale is rich in nutrients, helps the body detoxify, and gives the salad a base.
The carrots, celery, and apple add flavor and crunch, while the nuts and seeds add some protein and healthy fat.

This is a holiday recipe you can enjoy and still feel good serving it at Rosh Hashanah or any
occasion.

Ingredients: 

2 cups of chopped kale ( de ribbed) 
2 cups of grated carrot
1/2 cup of chopped celery
1 cup of chopped organic apple ( with skin)
1/2 cup of organic raisins or dried cranberries or both
1/2 cup of chopped walnuts
1/4 cup of raw sunflower seeds


Directions:  

In a large bowl mix all ingredients and toss well in  honey citrus dressing.

Shared on Beth Fish Reads Weekend Cooking where anyone can share a food related post. 

and also on Deb's Souper Sunday where anyone can share a soup, salad, or sammie recipe

Vegetarian Stuffed Mushrooms with Spinach and Parmesan Cheese

Are you looking for an easy appetizer that is sure to dazzle your guests? Vegetarian stuffed mushrooms taste delicious and look spectacular.
Yet, they are very easy to make and are the perfect finger food for any occasion.

With so many allergy concerns in the general population, it is sometimes difficult to find an appetizer that all guests can eat. 

These special treats are gluten free, egg free, nut free, and can be made dairy free if you use vegan cheese which is available in most natural food markets.

Make this tasty recipe in four easy steps. 

1. First, wash and pat dry your mushrooms
2. Second, remove stems and lightly scoop out with a spoon
3. Third, stuff the cavity with the gluten free stuffing.
4. Sautee the large mushroom in butter or olive oil to soften slightly

The stuffing recipe calls for only three vegetables -

• spinach
• mushrooms
• onions

plus some grated parmesan/ Romano cheese. I use BelGioioso ( supermarket) from Wisconsin  because it is made from the milk of cows that are free of rbst, is labeled gluten free, is  reasonably priced,  and I think tastes the best of any I've tasted.

Since the vegetables are quickly sauteed prior to stuffing the mushrooms,  there is no need to do anything but heat the mushrooms before serving.

If you like raw mushrooms like I do , you can even serve the mushroom shell raw.- your choice whether to heat them or not! If you do sautee them or heat them , they will cook in 5 minutes.
Heat just before serving. However, leftovers will serve up well too. 

Author: Judee Algazi @gluten Free A-Z Blog

Ingredients: 
12 medium or large whole mushrooms, wiped clean
1 and half cups of chopped frozen spinach, thaw and squeeze out liquid
1 cup of diced onion
1 cup of chopped mushrooms ( I used the scaped stems and scooping from the mushrooms)
1/2 cup of grated (not powdered) parmesan cheese

Directions: 
Spray a large skillet with olive oil spray. Saute the onions and mushroom pieces until onions are translucent. Add the squeezed out chopped spinach spray with more olive oil spray and continue to saute to heat the mixture . Remove from skillet and stuff the mushrooms with the mixture . Top each mushroom with the grated cheese.


Serve the mushrooms raw or sautee in the skillet in olive oil or butter for one minute covered. If using butter be careful not to burn it.

My Notes: 

1. I will be serving these gluten free beauties at my vegetarian luncheon the 1st day of the Rosh Hashanah holiday.( Jewish holidays always begin at sundown the night before. So, I will have a dinner the first night and a lunch the next day which is the first day! The 2nd night we are invited to relatives for dinner.
2. Buy whole medium or large mushrooms 
3. If you use the large mushrooms, you can cut them in half when serving

These flowers are from my garden! 

Friday, September 15, 2017