5 Easy Weeknight Meals: Your 7 Day Family Jump Start!

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10 Tips & Tricks for Egg-free Angel Food Cake

Egg-free Angel Food Cake Recipe & Tips

If you’re allergic to eggs or vegan, you too can have Angel Food Cake! It’s not very good for you, but I was excited to find a recipe I could work with. I’ve always loved Angel Food Cake with whipped cream and strawberries. I’m happy to know I won’t have to go through life without it now that I don’t eat eggs! It may not be healthy, but it is nice to know I can make it once a year if I want.

My kids thought the batter tasted like marshmallow fluff! My daughter loves to tell me how she knows she can safely taste the batter for my concoctions because there aren’t any raw eggs in there.

I found a recipe online that I thought could work. I’m going to give you the recipe along with the lessons I learned along the way.

First, thank you The Vegan Chronicle for the recipe. I’m happy to give credit where credit is due.

You’ll find the original recipe at the bottom of this post.

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10 Tips & Tricks for Egg-free Angel Food Cake

1. I did not use blueberries because the author (she doesn’t provide her name on the blog) said they didn’t work so well.

2. I did not make the glaze because I thought there was enough sugar going on with this recipe. It’s up to you. I love lemon so the lemon glaze sounds delicious. It’s just another cup of sugar I couldn’t bear to use. I feel so guilty making unhealthy recipes! :)

3. There was no way I was going to hold a hand-mixer for 12 minutes while I waited for the egg-replacer powder to firm up. So, for the first time in 8.5 years of marriage, I pulled out my standing mixer. No wonder people keep that thing on the counter! It must way 50 pounds! (For the record, it hasn’t been collecting dust for 8.5 years. My mom has used it. :) Because I was unsure of using it I spent 12 minutes letting it mix on low. That did nothing. I turned it to high (wow is that fast!) and then the concoction turned into something resembling whipped egg whites.

4. I didn’t sift the flour and sugar and I also didn’t fold it. I didn’t sift because I couldn’t be bothered and I didn’t fold it in (I just put it in while the mixer was going) because I just forgot it was supposed to be folded! It turned out fine, but I’m sure could have been lighter if I’d done the sifting.

5. What the heck is cake flour? I’d never heard of it (except the Passover version) before this recipe. It is super sifted flour. It’s about as white and devoid of nutrients (except the added “enriched” ingredients) as possible! I found a brand called Silk in the baking section of my regular old grocery store.

6. I couldn’t find my angel food cake pan so I baked half of the batter in a silicone cupcake pan (those took only 20 minutes to cook) and half in an 8 x 8 square pan lined with parchment paper (40 minutes to cook).

7. What is Ener-G? It is egg replacer powder found at health food stores. I’ve read on some vegan blogs that there are people without access to it. However, you can buy it online from the company that makes it, here. You can also search for where to buy it in your area here.

8. I used a non-dairy whipped creme from the kosher store. Sometimes it is also carried in the refrigerated kosher section of major grocery stores. The recipe was already such a potschke that I just used the chemical non-dairy whip that comes in the canister like regular whipped creme.

9. I found a gigantic container of organic strawberries at Whole Foods for less than a million dollars. I cut them all up and mixed with one teaspoon of sugar to bring out the juices (Ok, Mom, you’ve converted me on this step!).

10. Have a great time making little strawberry shortcake stacks with your kids. Throw some blueberries on for good measure and you might even start making fun faces with the fruit.


For the cake:

  • 1 and 1/2 cups vegan sugar, divided
  • 1 cup cake flour
  • 12 Ener-G eggs
  • 1 and 1/4 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups blueberries
  • 2 tablespoons cake flour
  • 1 tablespoon grated lemon rind

For the glaze:

  • 1 cup vegan powdered sugar
  • 3 tablespoons fresh-squeezed lemon juice

1. Sift together 1/2 cup of the sugar and 1 cup flour through a flour sifter or fine-mesh sieve into a bowl; set aside.

2. Make the Ener-G eggs in a large bowl (you’ll need 6 tablespoons of the powder whisked into 1 and 1/2 cups warm water).  Beat with a hand mixer for 12 minutes, until the mixture is thick and stiff like egg whites. After the first minute, add the cream of tartar and salt.  At about the 6 minute mark, begin adding the remaining 1 cup sugar, 2 tablespoons at a time.

Note: be sure to use your largest mixing bowl for this process – the mixture is going to have a lot of volume.

3. Sift the cake flour mixture over the Ener-G mixture, 1/4 cup at a time, and gently fold in.  Fold in the vanilla extract and blueberries.  Although you could use either fresh or frozen blueberries, I chose fresh.  Next time, however, I might go with frozen since they are smaller and more uniform in size; I found that it was hard to fold in some of the larger, fresh blueberries, and they clumped together in batches, as seen in my final photo in this post.

4. Sift the remaining 2 tablespoons cake flour over the lemon rind in a bowl, and toss to coat.  Sprinkle the lemon rind mixture over the cake batter, and fold in.

5. Spoon the batter into a 10-inch angel food cake pan, spreading evenly.  Run a knife through the batter to break up any air pockets.  Bake at 375 degrees for 40 minutes – I couldn’t believe (peaking through the window of the oven) how wonderfully puffed in volume my cake became, and the lovely golden tinge it took on.

6. Remove from the oven and invert the pan over a plate.  If the cake doesn’t fall out on its own, use a narrow metal spatula to release it from the sides of the pan; cool completely.  Alas, the cake deflated quite a bit the moment it was out of the oven (the batter was all the way to the top just before opening the oven door), but the sponge-y, spring-y texture remained.

7. To prepare the glaze, whisk together the powdered sugar and lemon juice.  Drizzle over the cooled cake.

Nutrition Info:
8 servings (1 slice), Calories 297 

Tasting Notes:
I still can hardly get over the fact that this cake worked.  The texture was soft and sponge-y and delicious, and there was great blueberry and lemon flavor.  I actually would use less lemon glaze on top, since the tart lemon distracted from the cake itself, but overall, I was so pleased with this dessert.

How to make a healthy Chinese dinner at home

Shabbat in an Hour and Healthy Chinese Food that actually tastes good!

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My carnivorous husband asks so little as I experiment on him night after vegan night. So when he asked me to make him Chinese broccoli in garlic sauce I quickly planned a Chinese Shabbat dinner. He even said that I should make it with tofu instead of chicken so that we could both try it together. What a guy!

In the time it would have taken me to order and pick up Chinese, I made it. Not only that, but I felt great after I ate it, not like the crap I usually do after I’ve feasted on Chinese food from a restaurant. Even eating vegetarian, I don’t want to know the oil and MSG I must be consuming. I just know how badly I feel. That’s enough information for me and enough motivation to try to do it differently. I hope you’ll agree it is worth the effort.

After you make this complete meal the first time, it will be a breeze from then on and Chinese night can take on a healthier meaning at your house. In addition, I hear people say they’ll give you “Shabbat in an hour” and it is never true. This is! I promise!

Here is the “easy peasy lemon squeezey” (as my daughter says) menu:

Broccoli in Garlic Sauce

Sticky Rice

Orange Tofu

Parisian Carrots

Total Time, approximately 30-40 minutes.

Serves 4

-First, take the tofu out of the package to drain and press it. [Caveat: If you're new to tofu and it is too much, just buy the kind that comes already cubed and call it a day!] Place a dish towel or several paper towels on top of a salad sized plate. Drain the tofu and place it on the paper towels. Place several more towels on top of the tofu and then place a heavy pot on top. This will cause the remaining liquid from the tofu to become absorbed by the paper towels, leaving the tofu firmer. Ideally you can leave it “pressing” for 30 minutes, but even 10 will make a big difference. You can do this right when you walk in the door from work/carpool or you can do it in the morning and just leave it in the fridge all day.

Sticky Rice


1 cup sushi rice

1 1/4 cups


Place both ingredients into your rice cooker, turn it on and move on!

(If you don’t have a rice cooker, get one. I got mine for $20 at a discount store and it also steams vegetables. In a pinch, follow the stove top directions on the back of the package.)

-Take the frozen broccoli out of the packages and defrost it in a glass bowl in the microwave (or be a superstar and steam it on the cook top).

-Next, move on to finishing the tofu preparation.

Orange Tofu


15 oz tofu, pressed and cubed

3 Tablespoons agave nectar

1 orange, juice and zest

2 Tablespoons Braggs liquid aminos

1 Tablespoon toasted sesame oil

1 Tablespoon black sesame seeds


Preheat oven to 350. Remove the tofu from the paper towels and drain any remaining liquid from it. Cube the tofu and place it in a 9 x 13 baking dish. Things will get sticky so you may want to line the dish with parchment paper.

To make the sauce: Combine remaining ingredients, except sesame seeds, stir and pour over the tofu in the baking dish. Sprinkle the sesame seeds on top of the tofu and place in the oven to bake for 30 minutes total. Stir the tofu at the 20 minute mark to make sure the sauce is evenly distributed.

After you’ve placed the tofu in the oven, get started on the broccoli.

Broccoli in Garlic Sauce


1 onion, diced

4 garlic cloves, minced

3 Tablespoons olive oil

2 large bags frozen broccoli

1 teaspoon ginger powder

dash of cayenne pepper

3 Tablespoons corn starch

1/4 cup Braggs liquid aminos (or low sodium tamari or soy sauce)

1 cup water


Cook the onion and garlic in the olive oil in a deep saute pan for approximately 10 minutes on medium heat, stirring often. Add water if the pan gets dry.

-While the onion and garlic cook, microwave or steam the carrots.

After the onions have cooked, add the ginger and cayenne to the pan and mix it into the onions and garlic. Add the broccoli and mix thoroughly. Combine corn starch, Braggs and water, mix until the corn starch is dissolved and then pour into the pot. Cook for approximately 5 minutes until the flavors have had a chance to meld together and the sauce has thickened.

Parisian Carrots


1 bag frozen Parisian Carrots from Trader Joe’s, or another bag of fancy frozen carrots


Microwave or steam the carrots. Done!

To make it look fancy:

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I took the little pan out of my rice cooker and flipped it over onto a serving plate so that it looked like rice in the shape of a pie. If your rice cooker doesn’t work that way, don’t worry about it! Just place the rice in the middle of a dish and it will be fine. Place the broccoli, tofu and carrots on top in their own stripes. (see picture)

Now, go enjoy your dinner! No MSG stomachaches or headaches at your house tonight!

New Brunch Recipe: Spanish Frittata

New Brunch Recipe!

Inspired by a recipe in Dr. Neil Barnard’s, “Get Healthy, Go Vegan,” cookbook, I went to town preparing for Mother’s Day Brunch. I hope you all enjoyed your Mother’s Day, but also didn’t feel yucky after eating brunch, lunch or dinner. It’s always my goal to create recipes that will fill you up without making you feel bad, mentally or physically.

This does the trick! Also, the reception by my all non-vegan crowd was great. Phew! Way to experiment on company and non-vegan company at that!

This dish serves 6-8. In fact, I ate the leftovers post-workout this morning and it was perfect: filling but not heavy.

spanish frittata

Spanish Frittata (vegan and healthy!)


1 1b mixed greens (I used kale, spinach and arugula)

2 teaspoons vegi zest (Dr. Fuhrman’s soup base) and 1/2 cup water

or 1/2 cup veggie broth

2 tsp ground garlic from a jar or 2 garlic cloves, minced

1/4 cup soy or coconut vegan creamer

Leaves from 2 stalks fresh oregano (or use 1 tsp dried oregano)

4 oz shitake mushrooms

3 small cooked white potatoes, diced

14 oz container firm tofu

1/8 tsp ground turmeric

1/2 tsp kelp granules (optional)

1/4 tsp sea salt

1/8 tsp black pepper

1/2 tsp smoked paprika

1/2 cup nutritional yeast


Preheat oven to 375. Using a wide and deep sauté pan, combine greens, veggie zest and water or broth, and soy creamer. Cover pan and cook on medium high heat until greens are wilted. Add garlic, mushrooms, potatoes and oregano to cook. In the meantime, crumble half the tofu and add it to the pan. Take the other half of the tofu and puree it (I used an immersion blender but you can also use a blender) with the turmeric, kelp granules, sea salt, pepper, paprika and nutritional yeast. Add the pureed mixture to the pan and mix all ingredients together.

Grease an 8 x 8 casserole dish with olive oil. Add the mixture from the sauté pan and bake at 375 for 20 minutes. Let stand for 10 minutes. Serve hot.

Do you have any brunch recipes you want health-ified or ones that you’ve created and want to share? Just let me know!