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A Gluten & Dairy Free Shavuot To One And All!


Being gluten and dairy free can be challenging most of the year but when it comes to the annual cheesecake fest of Shavuot it is torture.
 In my youth I use to love cheesecake, the baked New York type, the type my Grandpa use to buy at Grozinskies Bakeries in Petticoat lane along with light and fluffy cheese Danish, the type my aunt Helen made for every family simcha.
But an allergy to dairy and wheat put paid for that.


So as my friends tuck in to pasta in a cream and mushroom sauce, spanakopita, or eggplant Parmigiana, and with my energy level surly depleted I have devised a quick easy, healthy delicious almost “creamy” Shavuot menu for the gluten and dairy intolerant and their guests everywhere.




Zucchini and Dill soup a light summer soup that can even be eaten iced.
Gluten free, Tuna Mushroom and Leek Lasagna with cashew nut “cheese”
Salad Verde with spinach and walnuts
Lemon Tofu New York style “Cheeze” cake.
With fresh fruit

Also I am making humus, avocado dip &   gluten free guefilte fish made with fresh carp and almond flour, as my contribution to tomorrows lunch.
I have chosen three elements to share with you if you want other recipes please let me know.




Zucchini and Dill soup… one of the easiest soups on the planet!
Serves 12.
2.5 kilos fresh zucchini
2 red potatoes
2 medium onions
2 table spoons gluten , MSG, additive free organic soup powder
2 cups fresh chopped dill.
1 cup almond or soya milk
3 cloves garlic
½ tea spoon fresh ground black pepper and
½ tea spoon organic sea salt
2 bay leaves.
Wash and rough chop the zucchini; peel and rough chop the onions and potato, place in a pot that has a good tight lid.
Add the garlic, soup powder, bay leaves and half the dill. Just cover with water, and cook together for 25-30 minutes till all the vegetables are tender.
Turn off let it sit for 10 minutes than add the seasoning, the almond milk and blend, add the rest of the dill blend quickly warm and serve with some dill on top and a swirl of almond or soya yoghurt ( optional)
Freezes very well.

Cashew Cheese
2 cups raw cashews soaked in filtered water for 2 – 4 hours (soaking is optional)
1/4 cup – 1/2 cup filtered or mineral water as needed
1/4 cup freshly squeezed lemon juice
¼   cup nutritional yeast
4 cloves fresh garlic minced
1 tsp organic sea salt

Place the cashews, 1/2 of the water, 1/2 of the lemon juice, garlic and sea salt in the food processor and pulse until roughly blended.
Gradually add in more lemon juice, garlic and salt to taste. Add the nutritional yeas and blend again season to taste.
You can add chives, basil, parsley or chili depending on the flavors you like. Use as you would a soft cheese.
Refrigerate.

Vegan   Lemon Tofu Cheese Cake.
Tofu and Soya should be used in moderation especially if you have any kind of thyroid problems, I allow myself one slice of this over the holiday, and anyhow it’s so yummy there is never much more.

Makes    10-12 servings.
1 pack of gluten free graham crackers or marie or any other gluten free biscuit that is crunchy, ginger are great.
1 cup   organic honey or maple syrup
½ teaspoon dried ginger
8 oz.  (670 grams) organic firm tofu
2 cups plain   coconut, almond, or soya yogurt
2 table spoons 90 ml almond, coco nut or soya milk
1 tea spoon good organic vanilla
2 table spoons rice or Almond flour
The zest of 2 lemons
The juice of two lemons

Topping

Fresh fruit of choice berries or peaches are best  , coconut or almond or soya yogurt or nondairy cream  (optional)

Preheat your oven to 170.
Line a cake tin or a pan with baking paper
Put the biscuits in a food processor and blend till crumbs, add ½ of the honey and the ginger mix well, then flatten down in to your cake tin and bake for 5-8 minutes to set.
Take out and cool down.
Place the tofu, lemon juice, yogurt, milk, rice flour, vanilla in the food processor and blend until smooth. Add the rest of the honey and blend again add the lemon zest and blend quickly just to mix it in.
Pour the mixture into your baking tray.
Bake for 20 minutes on 170   then turn the  oven down to 150, cook for 15 more minutes, take it out and let it cool
Place in the fridge and let it chill for at least 3 hours.

Cut up your soft fruit or berries, pour the almond/soya yogurt or non-dairy cream over the top decorate with the fresh fruit and serve. If there is any left it lasts 2-3 days refrigerated. 

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