- Chocolate Mousse Cake by Darci Cramer
- Date & Nut Bites by Jessica Altman
- Spinach Kugel by Lori Morrison
- Belgium Marble Cake by Rivky Greenberg
Chocolate Mousse Cake – Darci Cramer
1 stick sweet butter
7 oz semi-sweet chocolate
1 C sugar
1 Tbsp vanilla
1/8 tsp cream of tartar
Separate eggs. Melt butter and chocolate and allow to cool. Beat egg whites with 1/8 tsp cream of tartar and ¼ C sugar until stiff. Beat egg yolks and ¾ C sugar until pale and smooth. Fold whites into yolks. Fold cooled chocolate into the egg mixture. Add vanilla. Reserve 2 C of mousse and chill. Pour batter into ungreased 9” springform pan. Bake at 325 degrees for 30-35 minutes. After the cake has cooled, it will collapse. Spread unbaked mousse over top of cake. Freeze. Garnish with whipped cream and chocolate curls.
Date & Nut Bites – Jessica Meyers Atlman
I made these for a class I taught-and in a whirl of a food processor, they were done. That’s how easy this recipe is! Depending on how much crunch you still desire, you can pulse the processor just to break up the ingredients or blend finely, and create a smooth paste-like mixture. Your call! I like a little crunch, but they need to be processed long enough to break down some of the oils in the nuts to allow the bites to stick together.
This recipe is adapted from a wonderful book, called Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed, by Bryant Terry. I kick up the spices in these bites, and roll them in some toppings to liven them up further. I usually double the recipe and have them on hand whenever I feel myself needing a boost!
Makes about 23 bites, or 47 when doubled (depending on how you roll)
1 cup dates, soaked in warm water for 10 minutes and drained
1/2 cup dried cranberries or cherries, soaked in warm water for 10 minutes and drained
1 cup raw almonds
1/2 cup raw pecans
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/8 tsp sea salt (about a pinch)
Toppings: shredded raw coconut, raw hemp seeds
Place all ingredients into a food processor and pulse until mixture comes together and can be pressed into a ball. Roll date/nut mixture into bite-sized shapes. If you moisten your hands, the mixture will stick to you less. As an alternative, you could shape these into small bars for something different. Roll into toppings if desired. Place on freezer tray, freeze for a few hours until firm, and store. These bites are great straight from the freezer, or fridge. They’re best served cold, but can be room temperature too. I love them as a post-workout snack, dessert, or fast, grab-and-go breakfast treat.
Spinach Kugel – Lori Morrison
10 oz pkg spinach (fresh)
2 onions, chopped
1 stalk celery, chopped
1 red pepper, chopped
3 carrots, grated
1 cup mushrooms, chopped
1 Tbsp olive ole
2 eggs + 2 egg whites
¾ Tsp salt
¼ tsp pepper
¼ tsp Garlic powder, more is always good!
2-3 Tbsp potato starch
Preheat oven to 350 degrees. Boil spinach, drain well. Heat oil, saute all vegetables, add spinach last. Add eggs and spices and potato starch, stir well. Pour into casserole dish and bake uncovered until firm, about 45-50 minutes.
Belgium Marble Cake – Rivky Greenberg
Growing up in Belgium, this was one of the delicious Passover cakes my mom used to make for us every year. A childhood favorite, we always looked forward to enjoying it with tea! And it’s100% gluten-free (no matzah meal) and nut-free.
2 cups sugar
8 eggs (separated)
1/2 cup oil
3 ¼ cup potato starch
2 tsp baking powder
1/2 cup orange juice
3 Tbsp cocoa
Preheat the oven to 350 ̊ F. Beat egg whites and sugar on high until the mixture is hard. Then slowly add the egg yolks and other ingredients (except for cocoa) with mixer on low. Mix until smooth. Take your time to do this well. This mixture has to be REALLY smooth!
Pour ¾ of batter into a 9×11” pan. Add cocoa in the leftover ¼ of the batter. Pour the smaller cocoa batter into the pan and run a fork through it in a swirly pattern, in order to give it the pretty marble cake look. Bake for about 45 min to an hour on 350 ̊ F. Check if it’s done with a toothpick. Don’t bake too long or it will get too dry. Cut into squares. FREEZE BEFORE YOU FINISH IT ALL YOURSELF. Happy Passover!
NOTE: I personally use 9×13 pans (a little bigger than recommended), and add 50% more of each ingredient to give the cake some fluffy height. Or I just triple this recipe and make two 9×13 pans out of it- same idea- works great! You can also use a deep round bundt pan.