Pandemix Vol 7
July 17, 2020
Hi and welcome to week 7 of Pandemix! This week is a special Intern Edition of the podcast, as I speak with the other two Buffalo Jewish Federation interns- Hannah Slabodkin and Ben Wolfosn. Make sure to check out parts 1 and 2 of this week’s episode to hear both of their amazing recipes. I hope you enjoy!

Listen to the podcasts below!

Hannah’s Quick and Easy Vegan Lunch

Ingredients

  • Trader Joe’s Vegan Pesto Kale Cashew Sauce
  • Olive oil
  • Romaine lettuce
  • Salt
  • Pepper
  • Nutritional yeast
  • Onions, tofu, chickpeas (all optional)

Directions

  • Start with Trader Joe’s Vegan Pesto Kale Cashew Sauce and add in a bit of olive oil to create a salad dressing-like consistency 
  • Drizzle it over freshly chopped romaine lettuce
  • Add in salt, pepper, nutritional yeast
  • Add onions, tofu, chickpeas- whatever you’d like!
  • Enjoy! 

 

Julie’s Eclair Cake

Ingredients

  • 1 package sugar-free vanilla pudding mix
  • 3 cups skim milk
  • 18 small graham cracker squares
  • 1 cup light whipped topping 
  • 2 teaspoons chocolate syrup

Directions

  • Mix pudding as direct on package using milk of your choosing
  • Put thin layer of pudding in the bottom of the dish
  • Add a layer of graham crackers, then ½ of the remaining pudding, then a second layer of graham crackers and the final half of the pudding
  • Add layer of whipped topping
  • Drizzle chocolate syrup across the top of the whipped topping
  • Lightly slice through only whipped topping with knife/fork and drag chocolate to make fancy lines
  • Chill before serving for at least 6 hours
  • Enjoy!