Parvelicious

I thought I would post some parve recipe ideas,including a recipe for skordalia, a garlicky Greek potato dip that I crave around Pesach.


Potato Skordalia - 2 cups

2 large potatoes
5-6 cloves garlic
1 c. fresh Italian parsley
1/2 c. olive oil
3 tblsp vinegar or lemon juice (to taste)
Salt and black pepper to taste

Boil the potatoes in their jackets. Peel garlic and crush finely. When potatoes are tender but not mush, peel and cut into small pieces. Place potatoes, garlic, parsely and halfor the oil and vinegar/lemon juice in a blender or food processor. Blend for 3 minutes. Adjust taste by adding more oil, salt, vinegar/juice, salt and pepper. Blend until smooth. We like this on matzoh, roast turkey, veggies. The flavor gets more intense the next day.

Tembleque
(coconut custard dessert)

Ingredients:
(serves 8 or more)

(A)
1 13.5 oz can coconut milk
1/2 cup sugar
1/2 cup cornstarch
1/4 tsp salt
(B)
1 tsp vanilla flavor

Procedure:

Blend all ingredients included in (A) thoroughly. Cook in a saucepan over medium heat, stirring continuously, until it thickens. Add the vanilla, stir and remove from heat.

Pour in individual dessert cups or a shallow dish. Cover and refrigerate for several hours or overnight. Sprinkle with ground cinnamon or ground nutmeg when serving.



Cranberry Crunch

2 c bran flakes cereal
3/4 c. packed brown sugar
1/2 c. flour
1/2 c. shredded coconut
1/3 c. non-dairy margerine
2 c whole cranberry sauce - canned or homemade
1 tsp lemon juice

Mix bran flakes, sugar, flour and coconut. Cut in margarine. Spread 1/2 mixture in pan. Mix cranberry sauce and lemon juice and spread over mixture in pan. Top with remaining mixture. Bake 20-30 min @ 350 f. Cut into squares.

Rhubarb crisp:

1 c flour
3/4 c. rolled oats
1 c brown sugar
1/2 c. melted veg shortening
1 tsp nutmeg
1 tsp cinnamon
3 tblsp. slivered almonds (if desired)
2 tsp vanilla
1 c. sugar
2 tblsp. cornstarch
1/2 c. water
4 c. fresh or frozen cut-up rhubarb.

Mix first 6 ingredients until crumbly. Combine remaining ingredients (except almonds) in another bowl. Press half of the crumbs into a 9" pan. Add rhubarb mixture. Top with remaining crumbs and almonds. Bake 1 hr @ 350.