Parve, Gluten-free, Vegan, Passover (substitute for the rice vinegar) • Serves 6

This is a great salad or side dish to serve in the fall—perfect for Thanksgiving dinner or Sukkot lunch.

PREP TIME: 15 minutes • COOK TIME: 30 minutes • ADVANCE PREP: May be made 2 days in advance •

EQUIPMENT: Cutting board, knife, measuring cups and spoons, garlic press, jelly roll or roasting pan, silicone spatula, fork, large bowl, small bowl, whisk

1½ pounds (700g) Brussels sprouts, trimmed and halved

3 tablespoons plus 2 teaspoons avocado, sunflower, or safflower oil, divided

3 cups butternut squash, cut into 1-inch (2.5-cm) cubes

3 tablespoons maple syrup

3 cloves garlic, crushed

1 tablespoon rice vinegar

¼ teaspoon allspice

½ teaspoon ground cinnamon

1 tablespoon water

1 red apple, unpeeled, chopped into ¾-inch (2-cm) pieces

¼ teaspoon salt, or more to taste

¼ teaspoon black pepper

• Preheat oven to 400°F (200°C). Place the prepared Brussels sprouts on one side of a jelly roll or roasting pan and toss with 1 tablespoon of oil. Place the butternut squash cubes on the other side of the pan and toss with 2 teaspoons oil. Roast for 30 minutes, or until fork-tender. Let vegetables cool.

• Place the roasted vegetables into a large serving bowl. In a small bowl, whisk together the remaining 2 tablespoons oil and the maple syrup, garlic, rice vinegar, allspice, cinnamon, and water. Pour over the vegetables and toss well. Add the apple pieces and toss again. Add salt and pepper. Serve at room temperature.

Cleaning Brussels Sprouts

You should follow your own rabbinic authority for instructions for cleaning and inspecting Brussels sprouts. I trim off the ends and then remove and discard two layers of outer leaves. I then rinse the sprouts. To be extra careful to avoid bugs, after chopping the sprouts, soak them in water, drain them, and check the water to see if any dirt or bugs are present, and then repeat the process. Dry the sprouts well before proceeding with a recipe.


Parve, Gluten-free, Passover (without pure vanilla extract) • Serves 12

I had heard the myth of chocolate cakes made with cooked quinoa and didn’t quite believe they’d actually be tasty. This cake is surprisingly moist and delicious—great for Passover and all year round.

PREP TIME: 20 minutes • BAKE TIME: 15 minutes to cook quinoa, 50 minutes to bake cake • ADVANCE PREP: May be made 3 days in advance or frozen • EQUIPMENT: Measuring cups and spoons, small saucepan with lid, 12-cup (2.8L) Bundt pan, food processor, medium microwave-safe bowl or double boiler, silicone spatula, wooden kebab skewer, wire cooling rack, large microwave-safe bowl, whisk


¾ cup (130g) quinoa

1½ cups (360ml) water

Cooking spray

2 tablespoons potato starch

¹⁄³ cup (80ml) orange juice (from 1 orange)

4 large eggs

2 teaspoons pure vanilla extract (or other vanilla if for Passover)

¾ cup (180ml) coconut oil

1½ cups (300g) sugar

1 cup (80g) dark unsweetened cocoa

2 teaspoons baking powder

½ teaspoon salt

2 ounces (55g) bittersweet chocolate

Fresh raspberries, for garnish (optional)


5 ounces (140g) bittersweet chocolate

1 tablespoon sunflower or safflower oil

1 teaspoon pure vanilla extract (or other vanilla if for Passover)

• Place the quinoa and water into a small saucepan and bring it to a boil over medium heat. Reduce the heat to low, cover the saucepan, and cook the quinoa for 15 minutes, or until all the liquid has been absorbed. Set the pan aside. The quinoa may be made 1 day in advance.

• Preheat the oven to 350°F (180°C). Use cooking spray to grease a 12-cup (2.8L) Bundt pan. Sprinkle the potato starch over the greased pan and then shake the pan to remove any excess starch.

• Place the quinoa in the bowl of a food processor. Add the orange juice, eggs, vanilla, oil, sugar, cocoa, baking powder, and salt and process until the mixture is very smooth.

• Melt the chocolate over a double boiler, or place in a medium microwave-safe bowl, and put in a microwave for 45 seconds, stirring and then heating the chocolate for another 30 seconds, until it is melted. Add the chocolate to the quinoa batter and process until well mixed. Pour the batter into the prepared Bundt pan and bake it for 50 minutes, or until a skewer inserted into the cake comes out clean.

• Let the cake cool for 10 minutes and then remove it gently from the pan. Let it cool on a wire cooling rack.

• To make the glaze, melt the chocolate in a large microwave-safe bowl in the microwave (see above) or over a double boiler. Add the oil and vanilla and whisk well. Let the glaze sit for 5 minutes and then whisk it again. Use a silicone spatula to spread the glaze all over the cake.


Parve, Gluten-free, Vegetarian, Passover • Serves 6

Everyone loves potato latkes but no one likes the mess of frying them, or the guilt associated with eating them. These latkes are baked in the oven and easily won over my kids. You do need to watch them so they do not burn; they were done at different times in different ovens. The Pickled Applesauce is basically a tangy-spicy applesauce, which we also eat with schnitzel.

PREP TIME: 10 minutes • COOK TIME: 20 to 24 minutes • ADVANCE PREP: Latkes may be made 2 days in advance and reheated in the oven or frozen; applesauce may be made 4 days in advance • EQUIPMENT: Cutting board, knife, vegetable brush, measuring cups and spoons, citrus juicer, vegetable peeler, 2 jelly roll pans, food processor, medium bowl, box grater, wooden spoon, oven mitts, slotted spatula, small saucepan with lid, immersion blender


2 tablespoons sunflower or safflower oil, or more if needed

½ medium onion, quartered

3 scallions, ends trimmed, cut into thin slices or chopped into small pieces

3 medium potatoes (about 1½ pounds [700g]), scrubbed clean and unpeeled

2 teaspoons (10ml) fresh lemon juice

2 large eggs

½ teaspoon baking powder

2 tablespoons potato starch

½ teaspoon salt

¼ teaspoon black pepper


1 teaspoon sunflower or safflower oil

1/3 cup red onions, chopped into ¼-inch (6-mm) pieces

2 tablespoons apple cider vinegar

2 tablespoons light brown sugar

2 apples, peeled and cut into ½-inch (12-mm) cubes

¼ teaspoon ground coriander

¼ teaspoon ground ginger

1 cinnamon stick

¼ teaspoon salt

Pinch black pepper

• To make the latkes, preheat the oven to 450°F (230°C). When the oven is hot, pour 2 tablespoons of oil onto 2 jelly roll pans and turn them in every direction so that the oil coats the pans. Heat the pans in the oven for 5 minutes.

• Place the onions and scallions in the bowl of a food processor and chop them into small pieces. Place them in a medium bowl. Shred the potatoes by hand on the large holes of a box grater or in a food processor with the shredding blade, and place in the bowl. Add the lemon juice, eggs, baking powder, potato starch, salt, and pepper and mix well.

• Very carefully (I mean really carefully; move very slowly) remove one of the pans and use your hands or a spoon to scoop up and drop clumps of the potato mixture, a little less than ¼ cup, onto the pan. I use my hands. Press the mixture down to flatten it a little.

• Place the pan in the oven for 10 to 12 minutes and immediately remove the second oiled pan. Repeat the same process with the remaining potato mixture and bake the second pan of latkes for 10 to 12 minutes. Bake them until the edges are well browned, and then with a slotted spatula turn them over and cook the latkes for another 8 to 10 minutes, or until the bottoms are browned. May be made 2 days in advance and reheated in the oven.

• Meanwhile, to make the applesauce, heat the oil in a small saucepan over medium heat. Add the onions and cook them for 3 minutes, until they soften. Add the vinegar and brown sugar and cook for another 3 minutes. Add the apples, coriander, ginger, cinnamon stick, salt, and pepper, and cook, covered, on low heat for 15 minutes, or until the apples are soft. Let the mixture cool for 10 minutes and then purée it, using an immersion blender or a food processor. May be made 4 days in advance and served warm or cold.