Sunday, October 28, 2007

Vegan Chocolate Cupcakes

One of my clients requested vegan cupcakes. The cupcakes were going to be for a dinner party she was having for some VIPS. I decided to make chocolate vegan cupcakes, cause chocolate normally makes most people happy.

The cupcakes were delicious! I have even had a request for more. I did not make a frosting for them, but opted to provide a side of fresh soy milk whipped cream. Yummers! and nothin' but kosher soul..enjoy.

Vegan Chocolate Cupcakes

2 1/2 cups flour
2/3 cup organic baking cocoa
2 cups sugar
1/2 teaspoon salt
6 tablespoons apple sauce
2 1/4 cups water
1 teaspoon vanilla
2 tablespoons white vinegar
2 teaspoons baking soda

In large bowl, whisk together dry ingredients. In separate bowl combine liquid ingredients. Stir liquid into dry ingredients until blended. Fill nonstick floured muffin pans.

Bake in preheated 375ºF oven for 25 minutes. Immediatly remove cupcakes from the pan and place on a rack to cool.

This will give you 18 delicious cupcakes!

Yolanda Shoshana
Luscious Lifestyle Diva/Queen of Kosher Soul Cuisine

Sunday, October 14, 2007


Yesterday while I was doing a cooking demo in Harlem, I got into a wonderful conversation with a lovely older woman who comes by every week. I told her I a writing a kosher soul food book and she was overjoyed. She told me she has the best rugelach recipe (handed down for her grandmother) that she will give to me to put into the book. The way she makes rugelach is with chocolate and nuts. Now that is kosher soul baby!

I am excited and can't wait till I see her again.My mouth is now salivating for rugelach. It is such a great cookie for the fall holidays. Since I can't wait, I found a great recipe from The Barefoot Contessa (Ina Garten). She is a food lovin' jewess, so you can't go wrong with this recipe enjoy.

Nosh on,
"Luscious Lifestyle Diva"/"Queen of Kosher Soul Cuisine"

recipe courtesy of Barefoot Contessa

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Wednesday, October 3, 2007

Cabbage Rolls

I hope that you have been enjoying the fabulous holidays and that your new year has started off with a bang.

Tomorrow is Simchat Torah, a holiday that celebrates the rejoicing of the Torah. In New York, Jews will be dancing in the streets. It is a pure hoot. While there is dancing, know that there is eating.

What does on eat in Simchat Torah? Bring on the cabbage rolls. Cabbage rolls are normally served for the holiday due to the symbolism for the torah scroll ( get it..the scroll, the roll)...below is a fabulous cabbage roll recipe packed with soul. Holla!

Cabbage Rolls
(18 rolls)

1 ½ pounds ground beef
½ cup uncooked rice
3 tsps. oil
1 medium red onion, minced
2 cloves garlic, minced
1 egg, beaten

3 Tbsp. oil
2 Tbsp. flour
1 46-oz can tomato juice
3 Tbsp. tomato paste
1/4 cup honey
Juice of one lemon ( optional)
kosher salt to taste
1 large sweet apple, peeled and diced

Prepare cabbage by boiling. Remove and check leaves.

THE FILLING: Combine all ingredients for meat mixture in a bowl and mix well. Roll cabbage leaves with meat mixture.

THE SAUCE: Heat oil in 8-quart pot, stir in flour, and cook until brown. Add rest of ingredients in order listed. Bring to boil and cook for 5 minutes. Add cabbage rolls carefully, placing them in sauce one by one. The rolls can be put into a layer if that is your preference

Cook on low flame for about 2 hours. Add more water if necessary.

Nosh on,

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