Strands of spaghetti squash serve as the “noodles” in this easy, gluten-free soup loaded with healthy vegetables. Serves 18 1 small spaghetti squash 1 large onion, diced oil, for sautéing 1 large zucchini, peeled and diced 1 small turnip, peeled and diced 3 large carrots, peeled and sliced 4 large stalks celery, sliced 1 small
Enjoy this sumptuous and creamy potato soup with deep flavor from roasted garlic and sautéed onions. Serves 4 1 head garlic 2 medium onions, diced oil, for sautéing 4 large potatoes, diced 3 cups water 2 cups Manischewitz Chicken Broth or other chicken stock 1 tsp salt, or to taste Preheat oven to 350°F (175°C). Divide the head of garlic into
This is an easy to make, distinctly dairy-tasting soup. Serves 6 1 onion, diced 1/4 cup butter 8 oz (225 g) frozen chopped spinach 2 zucchinis, diced 1/4 cup flour 6 cups water 3 Tbsp onion soup mix or 4 bouillon cubes salt and pepper, to taste 3 cups 4% red milk In a 4-quart pot over medium-high heat, sauté onion in butter until tender and golden
When I first tasted this sauce, I knew I would have to share it and use it in a recipe. It lasts in the fridge for a long time, so we enjoyed dipping everything into it, even veggies! These tortillas are fun to assemble and even more fun to eat! Serves 6 6 tortillas mustard,
Pancakes are a popular breakfast choice. This pareve version is a bit more wholesome but doesn’t compromise on fluffiness and texture at all. Yields 14 pancakes 1 cup flour (I use white spelt; 80% whole wheat is also good) 1 Tbsp baking powder 1/4 tsp salt pinch cinnamon (optional) 1 tsp freshly squeezed lemon juice
You’re going to love these crispy, seasoned hash browns, and you won’t be able to stop eating them. A relative tasted them the next day and declared them to be outstanding, even though she ate them cold! The sauce is piquant and really adds amazing, zesty flavor to this dish. Yields 16 hash browns 6
