Gluten-Free Butternut Squash Mac and Cheese

By Rella Kaplowitz on The Nosher for MyJewishLearning.com

I try to eat a pretty healthy and mostly unprocessed gluten-free diet, but I do love mac & cheese. This is my new favorite way to make it—a healthier cheese sauce that uses pureed butternut squash and milk as the base with just a bit of shredded cheese, topped off with cheese and buttered breadcrumbs, and baked in the oven until it’s bubbly inside and toasty on top. This is also a great way to get picky kids to eat vegetables—the sauce tastes cheesy, not squashy! For an extra bit of richness, use whole milk instead of 2%.

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Gluten-Free Butternut Squash Mac and Cheese

By Rella Kaplowitz for MyJewishLearning.com

I try to eat a pretty healthy and mostly unprocessed gluten-free diet, but I do love mac & cheese. This is my new favorite way to make it—a healthier cheese sauce that uses pureed butternut squash and milk as the base with just a bit of shredded cheese, topped off with cheese and buttered breadcrumbs, and baked in the oven until it’s bubbly inside and toasty on top. This is also a great way to get picky kids to eat vegetables—the sauce tastes cheesy, not squashy! For an extra bit of richness, use whole milk instead of 2%.

Continue reading.


For more great Jewish cooking ideas, check out our    page.

How To Make Middle Eastern Stuffed Vegetables

Video: Filled with warm rice and unexpected spices, they’re perfect for a cool autumn night—as a side dish or vegetarian entree

By Joan Nathan for Tablet Magazine
Like many Americans, I grew up thinking of stuffed vegetables as a dish of hollowed-out peppers filled with a heavy mixture of rice, meat, and Italian tomato sauce. However, in the Middle East, stuffed vegetables are an entirely different animal. Imagine not just peppers, but also carrots, onions, tomatoes, beets, zucchinis, and potatoes, filled with a warm rice and vegetable filling infused with startling combinations of spices. These vegetables, hollowed out with an apple corer (or long vegetable corer) and stuffed with rice and the insides of the vegetables, are spiced with cinnamon, allspice, cumin, cardamom, and ginger, depending on the cook’s origin. Though this slightly tart dish infused with a hint of tomato and lots of lemon is not always beautiful to look at, it is a classic homemade comfort food of the region, stacked through the centuries in clay pots and slowly, slowly cooked in the oven.

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A No-Guilt (Vegan) Schmear for Your Bagel

By Hadas Margulies for The Jewish Daily Forward

As a follow-up to my post on gluten-free vegan pumpkin bagels, I thought it was only fitting to share with you a whole new world of cream cheese: the raw, vegan one.

I love raw foods, because no nutrients are lost in their preparation. You get all the good stuff, untarnished by heat. Of course, cooked food has its benefits, too, which is why I go for a healthy mix of both raw and cooked foods.

This schmear is made of protein-packed cashews, healthy-fat-filled coconut oil, an enzyme-rich probiotic and miso, along with alkalizing lemon and sea salt. This is actually cream cheese your body will thank you for!

I first started experimenting with raw and vegan foods about a year ago when I cut out dairy. I never liked the way I’d feel after eating it, but I definitely missed the taste and creamy, comforting texture of my favorite dairy products. I’ve found that cashews are an amazing alternative. Soak your cashews, either overnight in cold water or for one hour in very hot water, rinse and blend very well — and they basically become alfredo sauce.

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