Blueberry Pizza!?

Despite intuition that blueberries grow in cool climates (think Maine!) we’re right in the midst of blueberry season here in the Lowcountry. Last week I took a day off work and played hooky, heading out to our favorite family owned, organic farm in the area. D and I spent about an hour in the field and came out with about 10 POUNDS of fresh blueberries– many are safely stored in the freezer to be enjoyed throughout the year, but we’ve enjoyed our fair share (if not more!) this year with yogurt, in smoothies, and just popped in our mouths straight out of the bowl. Needless to say, we’ve got blueberries on the brain!

While we haven’t yet tackled canning and pickling of our own fresh veggies to keep them year round, my aunt in New York has perfected jams and compotes, and we are lucky to get to share in her bounty and creativity! She recently gave us a blueberry compote with flavors reminiscent of BBQ sauce (regrettably I don’t know the recipe) and when we found ourselves with an opened log of goat cheese, we knew the tart and sweet combination of the blueberries with the vinegar in the compote, and the smooth creamy taste of the goat cheese would be great on a pizza!

Blueberry compote, goat cheese, tempeh and kale pizza

Blueberry compote, goat cheese, tempeh and kale pizza

Blueberry Compote and Goat Cheese Pizza

1 package whole wheat pizza dough (or be 100% authentic and make your own!)

enough compote to cover the pizza dough–about 4 tablespoons

4 oz goat cheese

1 oz tempeh per person

3-4 large leaves kale, destemmed, washed, and thinly sliced

garlic powder

 

Pull pizza dough out of fridge to come to room temperature about 30 minutes before starting to assemble. About 10 minutes before ready, turn the oven to 400 degrees and put a cookie sheet or pizza stone in the oven to preheat.

Grate tempeh into a skillet with olive oil and season with salt, pepper, and garlic powder. Cook about 5 minutes until golden brown and crunchy. Set aside to cool.

On a pizza peel or large cutting board, lightly sprinkle cornmeal (or flour, if you don’t have cornmeal) to coat the surface. Stretch out the dough to your desired size and lay on the board, ensuring that the bottom of the dough gets sufficiently coated–you’ll need this to get the dough OFF the board and onto the cookie sheet/pizza stone. (Note: the dog will likely come visit during the stretching step– they have no faith that you won’t drop the whole thing on the ground!)

Spread the compote on the dough like you would with tomato sauce, topping with dollops of goat cheese. Sprinkle the tempeh over the goat cheese. Once the oven is fully heated and the cookie sheet/pizza stone have gotten at least 10 minutes to come up to temperature, remove the sheet/stone from the oven and spray or brush with oil. Quickly transfer the formed pizza to the HOT sheet/stone and as needed, adjust the shape and toppings.

Cook at 400 degrees for about 10 minutes. When the crust begins turning golden and the cheese begins melting, top the pizza with the chopped kale and cook for another 3-4 minutes until it begins to crisp up. Remove the pizza from the oven and if you can, wait for it to cool before slicing.

everything you could want in a pizza and MORE!

everything you could want in a pizza and MORE!

HOLY PIZZA! Whether it’s considered a pizza or a flatbread I don’t know, and honestly don’t care. The sweet, the tangy, the crunch, the slight char of the kale, and the soft, chewy dough– this was a great culinary risk considering we had no idea how the compote would fare in the oven. My sole regret is that I can’t share the full recipe, since I don’t have the compote recipe and only have a few more ounces left for ourselves!

We loved this combination and look forward to integrating our fresh blueberries with goat cheese as well. Thanks Aunt Jane for the inspiration and creative use of your own local produce!

Vegetarian by Choice, Accidentally Vegan??

Going vegetarian was a very conscious and very intentional decision. We wanted to cut out meat from our diet, for not only ethical reasons but also health purposes, and after reading Jonathan Safran Foer’s Eating Animals it just seemed difficult to wrap our heads, and mouths, around eating meat. But now, 2 years later, it seems our diets have changed in ways we didn’t expect. Often we find that the delicious meal we’re eating is actually vegan– quite accidentally! About 18 months ago we switched from dairy milk to almond milk– honestly because neither D nor I drink milk fast enough to justify buying even a 1/2 gallon at a time. We found we’d throw out milk almost every time we bought a bottle, and after tasting almond milk (we like Blue Diamond’s unsweetened original best) we figured…why not?! We now use almond milk for cereal, smoothies, coffee, oatmeal, baking, and everywhere else you’d add milk. I also switched over to using flax eggs in most of my baking, just because I find it an easy replacement (we dedicated our old coffee grinder to the task of grinding our seeds each time we need them) and flax seeds are much easier to store than dozens of eggs! As a result, we really only eat eggs when we’re making something…eggy… fried eggs over hash browns, quiche, fried rice, etc! These replacements were conscious, but in all honesty, by no means were they a concerted effort to be vegan…they were just replacements that made sense in our lives. As I’ve mentioned, I don’t think I could ever go 100% vegan simply because I’d miss really good quality, small batch cheeses!

But it seems, week after week, that we end up cooking vegan! Last night’s meal was the perfect example of summer eating in our house– taking the backyard ‘crops’ and turning them into a delicious meal. Our garden is flourishing and in the past 5 days, we’ve harvested 2 eggplants, a spaghetti squash, a yellow squash, 5 bell peppers, 6 jalapenos, 2 beefsteak tomatoes, dozens of heirloom and cherry tomatoes, and handfuls of herbs. We did a bunch of work in the yard after work yesterday (a 2 day project–removing a huge shrub and the remaining root ball from the yard!) and it was just too hot to eat a heavy meal. Last night’s dinner was 99% home-grown (everything except the condiments and salt/pepper came from our yard) and accidentally vegan-  a win-win! Keep reading to see what other ‘accidentally vegan’ meals we’ve been cooking up!

With 'crops' in our own yard, it's easy to skip the grocery store produce section in the summer!

With ‘crops’ in our own yard, it’s easy to skip the grocery store produce section in the summer!

Spaghetti Squash with Balsamic Tomatoes 

1 cup spaghetti squash, cooked and flesh removed from skin

handful of tomatoes, any variety

fresh basil, torn or chopped

salt and pepper to taste

1 clove garlic

balsamic vinegar

olive oil

Put the tomatoes and fresh basil in a small bowl and drizzle with balsamic vinegar, salt and pepper– let them sit and marinate. Coat a saute pan with olive oil and cook the garlic on medium-high heat just until it starts to release aroma. Add in the cooked spaghetti squash and coat with the garlic oil, then gently stir in the tomato mixture. Cook all ingredients together about 3-4 minutes, until the tomatoes soften. You could top it with fresh mozzarella cheese, but it’s fantastic as is, and very light!

Note: Our spaghetti squash was huge, so we cooked it up this weekend, pulled out the flesh, and will store it in the fridge for the week, pulling it out as needed. As a result, this meal took only as long to prepare as the saute pan took to heat up- if you’re cooking the spaghetti squash in the same night, it’ll be about an hour for cook time plus the time to assemble the dish.

Replace spaghetti squash for pasta in most recipes for a low-carb version!

Replace spaghetti squash for pasta in most recipes for a low-carb version!

 Morning Breakfast Smoothie

1 banana

1/4 cup almond milk

1 tsp flax seeds (whole is fine, the blender will chop them up)

heaping spoonful of almond or peanut butter

6-8 ice cubes

Mix all ingredients in a blender for a thick, creamy, and very filling morning smoothie!

 

Adapted from Bon Appetite's June 2014 version

Adapted from Bon Appetite’s June 2014 version

Barley and Fennel Salad

We modified Bon Appetite’s recipe from the June edition, removing the beets and red onion completely. Our vinaigrette was made with mostly freshly squeezed grapefruit juice instead of the vinegar, then just a dash of apple cider vinegar made up the remainder of the liquid in the dressing. This was tasty, filling, and had great texture between the crunch of the fennel and almonds compared to the soft barley. The mint came from our yard and we added some of the fennel fronds into the salad for some extra green and fennel flavor!

 

Our philosophy about a vegetarian/vegan lifestyle  is that reducing your animal product intake, even once a day or once a week, is better than nothing. Can you make that commitment? Can you acknowledge that not every meal needs a serving of meat, egg, cheese, or dairy? Try some of these recipes, or many of the other ones on the blog, to kick start a new kind of dining experience. Or better yet, take your favorite recipe and make it vegetarian/vegan- it’s a fun challenge and incredibly rewarding. And when it happens accidentally, it’s even more amazing! At the end of the day, adhering to a vegetarian lifestyle isn’t a sacrifice, it’s an opportunity to flip what you think about food 180 degrees. And when your ingredients happen to be as local as your backyard, or even a local family farm, you’ve got no reason not to.

Guest Blogger: D’s Grilled Asian Tofu

Hello blog world! This is D (AKA Big Daddy Veg) with a guest blog post! As a teacher I have summers off, and this inevitably leads to a daily “honey-do” list every morning from S. It also usually leads to me having a lot of free time on my hands, and so I get to spend a lot more time flexing my culinary muscles in the kitchen!

For last night’s dinner, I was inspired by a block of tofu that was already pressing in the fridge just begging for a marinade. We always have a section in the fridge full of Asian condiments, but I wanted to do something a little different. S has been making smoothies in the morning and so we had a container of pineapple in the fridge… light bulb! This marinade is full of the natural sweetness of the pineapple and it makes for an excellent char on the grill. The best news is since the tofu isn’t raw meat, the marinade can do triple duty by dressing the soba noodles after they are cooked and the rest can go on top of the tofu as a sauce after it comes off the grill!

Sweet, tangy, charred, and salty-- a great combo!

Sweet, tangy, charred, and salty– a great combo!

Grilled Marinated Tofu

1 block extra firm tofu, pressed for a day to remove water, then cut lengthwise into three “steaks”

Soy sauce

Hoisin

Sambal, or other Asian chili sauce

Pineapple, canned or fresh (we used canned)

Garlic

Ginger

Demarara or brown sugar

Combine all ingredients except tofu into a small blender or mini-chopper and puree until a smooth marinade forms. Put tofu in a zip-top bag just big enough to hold it, then add in all the marinade. Put the bag in a container to prevent leakage and place the container in the fridge. Flip the tofu every few hours to marinate evenly anywhere from one to two days (I did two). When you are ready to cook, get a grill as hot as possible and grill the tofu on both sides until a nice char and crust forms (it helps to leave the cover down to heat the whole piece through). When done cooking, remove the tofu from the grill and serve topped with extra marinade and over noodles and baby bok choy (recipe to follow).

For the soba noodles, cook in boiling water according to the directions on the package. Drain, then return to the pot and add in enough marinade to coat while tossing.

 

Steamed Baby Bok Choy

3 baby bok choy

Garlic, minced

Ginger, grated or thinly sliced

White miso paste (to taste)

Slice each of the baby bok choy in half lengthwise. In a deep skillet with a tight-fitting lid, add water, ginger, garlic, and miso paste and whisk to combine. The mixture in the skillet should still be watery, and come up to about halfway up the pan wall. Place the bok choy in the skillet, put on the lid and raise the heat to medium. Cook for 5-10 minutes, until bok choy is tender.

S and I put the noodles in the base of a bowl, topped them with a few pieces of bok choy and then put a tofu steak on top. The flavors in this are explosive! The sweet and spicy sauce, the perfumed bok choy, the base of the noodles… we scarfed this one down! The best part is you can customize the marinade to suit your own tastes: less spicy, less sweet, more ginger… happy eating!

Deconstructed Hummus Salad (and another wedding!)

I rarely find inspiration from Pintrest, preferring instead to use my own creativity to spark an idea and then seek out instructions later on. I feel like by sharing the same ideas over and over, we dilute our own ability to think creatively and out of the box, relying instead on other people’s idea of what’s attainable and interesting. Pintrest is great for those people with an abundance of time, resources, and obscure household items lying around, but I really only turn to it when in wedding-planning mode (this time, it’s not mine—I’m proud to be a bridesmaid for my best friend N!)

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This was before I added on the zucchini– but YUM!

While in bridesmaid sleuthing mode this week, a certain picture caught my eye and I just couldn’t resist. I did draw the line at simply seeing the picture and said “I can figure that out”. My version is pretty different from the actual instructions (it called for a naked salad, without dressing, and who wants that!?) but one I know I’ll be repeating quite often when I’m craving Mediterranean flavors and can’t just gorge on pita now that it’s wedding diet time (again!) The variety of textures, of flavors, and even the contract of the cold kale and warm zucchini/chickpeas (if you’re impatient and don’t wait for them to cool, like I did!) was incredible and filling, but light. There’s good balance of protein and veggies, and you could even sprinkle some pita chips on top for some carbs/crunch. There’s nothing like a big salad to satisfy a specific craving for something otherwise not as healthy! As always, adjust the seasoning to your preferences—a dash of cayenne or chili powder would kick up the sauteed zucchini or chickpeas depending on how hot you like things.

Deconstructed Hummus Salad (serves 2, but easily doubled or tripled!)

2 large handfuls of kale, washed, deveined and chopped

Juice of 1 lemon, with a tsp reserved for presentation

1 clove garlic, minced or grated

2 tsp tahini

Salt

Pepper

½ red bell pepper, roasted (or 5-6 pieces of roasted red pepper from a jar)

1 zucchini, cut lengthwise then into half moons

1 can chickpeas, drained

Garlic powder

Paprika (not smoked)

 

Mix together the lemon juice, garlic, and tahini in a small bowl or Tupperware with a lid-mix together well. In a large bowl, combine the kale and red pepper and mix in the dressing—massage to coat completely.

In a large sauté pan, cook the zucchini on medium heat in olive oil with garlic powder and paprika to taste—a few shakes of each should coat the zucchini. Cook until softened then set aside to cool. Repeat with the chickpeas, cooking at a medium-high heat until they get a coating and start to crisp. Set aside to cool, then mix cooled zucchini and chickpeas into the kale and toss to integrate dressing throughout. Top with a squeeze of fresh lemon juice.

One Pot Wonder

It’s 100% summer here in the Lowcountry and that means a bounty of new ingredients and flavors to experiment with. As a nice Jewish girl from the north, cooking things like okra isn’t inherently natural to me, but I fell in love with the unique texture and flavor in college and since it’s so fresh locally, it’s hard to pass up at a roadside stand or farmer’s market. If you haven’t tried it, it almost has a green bean type flavor. However, what most people are put off by is the texture– it can be ‘slimy’ due to the mucilage that’s secreted upon slicing into it. Cooking it quickly at a high temperature combats this, but I like it low and slow — it’s a natural thickener and adds great body to this 1-pot-wonder. The okra starts to break down and melt in your mouth, and the flavors are just divine– a little bit of the south mixed with some Indian spices. Try this for a quick and easy weeknight dinner – it works well over rice/quinoa but also stands alone as a great stew.

 

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Curried Okra and Sweet Potatoes

1 medium onion, diced

1 large sweet potato, peeled and diced

About 30 pieces of okra

Olive oil

2 cloves garlic

Garam Masala (if you don’t have it, substitute equal parts nutmeg and cinnamon)

Curry Powder

Smoked Paprika

Salt/pepper

Vegetable stock

 

Sautee garlic and onions in olive oil in a wide, high-walled skillet for just about 3-4 minutes until they start to soften. Add in 2 teaspoons of curry powder and smoked paprika, combining until the onions take on an orangey-sunset glaze. Cook the spices down another minute or two and add in ½ tsp of garam masala and salt and pepper to taste. Stir in the sweet potatoes and coat with the spices. Add in about ½ to ¾ of a box of vegetable stock- as much needed until the stock is about ½ inch higher than the potatoes- then drop in the okra. Briefly stir together then simmer (covered) for about 20 minutes. Check the seasoning and adjust as needed; add additional vegetable stock or water if the liquids have gotten low. Cook until the potatoes are soft.

 

 

I’ve Got (Vegetarian) Friends in Low Places….

Food brings people together. It’s a universal language of yumminess that is understood no matter where you come from, no matter what you grew up eating, and no matter what language you speak. And yet too often, vegetarians are isolated in dining situations and made to feel as if their personal choices (whatever they may be) can be accommodated, not praised or valued. I don’t know about you, but nothing makes me feel less valued at a restaurant than the phrase “we can accommodate your vegetarian lifestyle”.

Luckily, one of the things we value most out of our vegetarianism is the fact that our friends and family are incredibly supportive. We have been able to maintain our lifestyle while enjoying some pretty fantastic food. Our friends truly respect our choices and understand that being vegetarian doesn’t necessarily mean missing out on anything. We often dine out with non-vegetarian couples and order multiple dishes to share—there is no “this is my vegetarian entree” but rather “OUR vegetarian shared meal”. And we consider ourselves incredibly lucky to get to enjoy things like asparagus panzanella, a broccoli country captain, and green gumbo with great friends, good wine, and the amazing culinary team of Butcher&Bee at their most recent Lettuce Turnip the Beet vegan dinner.

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Spring Greens Ravioli with a Minted Pea Puree

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Spring Vegetable Succotash with peas, butterbeans, boiled peanuts, and Charleston gold rice

This weekend we also said goodbye to a close (vegetarian) friend as she heads across the Atlantic for the summer for professional and personal growth opportunities. In true Lowcountry style, an outdoor potluck was arranged and we feasted under the stars for hours on an entirely veggie-meal. We brought 2 different quinoa dishes (both vegan!) to compliment a green salad with pomegranate seeds, sunflower seeds, cherry tomatoes, hearts of palm, and cucumbers, plus a baked ziti. Here’s how to be the talk of your next potluck – hopefully it inspires you with some fun summer meals. With quinoa cooked up in advance and stored in the fridge for up to a week, these are also great weeknight dinners for the nights it’s just too hot to cook!

Baked Ziti, Salad, and Quinoa 2 ways-- happy friends all around!

Baked Ziti, Salad, and Quinoa 2 ways– happy friends all around!

Cold Quinoa Salad with Jicama and Corn (farthest right in the picture)

2 cups quinoa, cooked and cooled

1 medium jicama, diced finely*

¾ cup corn, either frozen or cooked kernels off the cob (depending how far in advance you’re making it, you can even throw the corn in frozen-it will thaw!)

½ jalapeno, seeded and finely diced OR2 dried jalapenos diced (soak in warm water to rehydrate)

¼ cup vegetable oil

1 TBSP apple cider vinegar

Shake of chili powder

1 tsp paprika

½ tsp garlic powder

Pinch of cayenne

1 tsp cumin

Salt and pepper to taste

 

Mix the jalapeno, all spices, and oil in a small bowl or Tupperware container. Whisk or shake to combine. In a large bowl, combine quinoa with jicama and corn. Pour the dressing over and let sit for a few hours to absorb the flavors. Before serving, taste and re-season as needed.

*Jicama is also called a Mexican potato- it’s almost like a mix of a potato and an apple. It’s crunchy, a bit sweet, and fun to experiment with. Peel off the outer skin with a knife or vegetable peeler then cut into slices, stripes, and dice.

 

Mediterranean Quinoa Salad (center of the picture)

2 cups quinoa, cooked and cooled

1 large cucumber- peeled, seeded and diced

1 red bell pepper

¼ cup tahini

Juice of 2 lemons

Olive oil

1 clove garlic

Salt and pepper

Feta cheese (optional)

Cut the bell pepper into large pieces (remove the ribbing and seeds) and rub with olive oil. Char over a gas stove or grill (alternatively roast it in the oven) until softened and the skin is lightly blistered. Remove from heat and let cool, then dice. In a small bowl, mix tahini, garlic, lemon juice, salt and pepper and stream in olive oil until emulsified. Taste and adjust seasonings to your taste. In a large bowl, combine quinoa with cucumber and roasted red pepper. Pour dressing over the quinoa and toss to coat. Let sit in the fridge for 2-3 hours to let the flavors marinate. Add in feta cheese if you’re not worried about being vegan—the saltiness and creaminess is a great complement!

 

Having a strong support system is one of the most essential components to enjoying a vegetarian lifestyle instead of feeling like its an uphill battle with society. With close friends who understand our dietary choices, we’ve been able to not only maintain our social lifestyle but also share our values and passions with others in a very non-confrontational, non-proselytizing way. And when there’s good food on the table, it’s hard to not enjoy the friendship of those around you!

Sweet, Sweet, Vegetarian Passover (part 2)

Passover gets a bad rap for being a time of stale, dense, or tasteless desserts. With limited ingredients available to bake with and most home-chefs cooking with their ‘Passover dishes’ rather than their trusty year-round kitchen appliances, it can be difficult to make desserts that are tasty, (relatively) healthy, and satisfying. Perhaps the most well-known of Passover desserts is what’s affectionately known as ‘crack’– a toffee and chocolate encrusted piece of matzo sprinkled with nuts. But there’s so much more-don’t stop there!!! Luckily S grew up in a house where dessert was a major component to Passover and D is happily reaping the benefits of it! And with almost all family-favorite desserts being veggie-friendly, even the pickiest of eaters can have their cake and eat it too!

strawberry whip

2 egg whites turns into all of this deliciousness!

Strawberry ‘Ice Cream’ -pareve (aka dairy-free) and super easy to make

1 pint strawberries, diced and sugared (I don’t use much sugar for this part, just about a teaspoon over the top before you get started to pull out the sweetness of the berries)
3/4 cup sugar
2 egg whites
1 T. lemon juice
dash of salt
2 T. Manischewitz or any sweet red wine
Beat egg whites until peaks form in a LARGE bowl (the biggest you have–trust me on this one). Add sugar slowly until mixed in. Add in strawberries, lemon juice, salt, and wine. Mix on high for 15 minutes–2 egg whites will turn into more whip than you’d expect so its important to beat for the full 15 minutes! Freeze until ready to serve, then serve like ice cream. Garnish with strawberries or fresh mint/basil.
Passover Brownies
4 squares baking chocolate
1/4 pound plus 1 TBSP butter or margarine
 4 eggs
2 1/4 cups sugar
1 cup matzo meal
1/4 tsp vanilla
1/4 tsp salt
*optional: add 1/2 cup nuts*
Melt chocolate and butter in a saucepan over medium heat. Let cool. In a separate bowl beat eggs with sugar. Add in cake meal, vanilla, and salt. Slowly add in cooled chocolate mixture and mix to combine completely. If desired, mix in nuts. Bake in a greased 13×9 pan at 350 degrees for 35 minutes.
S’s notes: The top of these brownies tend to crack and get lighter brown than typical brownies, which were actually preferred in my house growing up! These are gooey and sticky but hold together without falling apart. I hope these bring your family as much happiness as they brought mine!
Lemon Cake (recipe from Marcy Goldman)
8 eggs
1/2 cup matzo meal
1/3 cup potato starch, plus a few tablespoons for ‘flouring’ the pan
2 TBSP lemon juice
3 TBSP melted, unsalted butter
1 cup sugar
2 tsp vanilla
1/4 tsp salt
1 TBSP lemon zest
1 TBSP orange zest
Preheat oven to 375 degrees. Grease and ‘flour’ (using potato starch) a 9×13 pan or a 9-10 inch round pan. Set aside.
Cover all 8 eggs with very hot water and let sit for 3-4 minutes– the water should not be so hot that the eggs crack. This is key to the texture of the cake–do not omit it! While the eggs are warming,  in a small bowl, combine the matzo meal and potato starch. In a separate small bowl, mix the lemon juice with the melted butter.
When warmed, break the eggs into a large bowl (or the bowl of a stand mixer). Add the sugar, salt, vanilla, and zests. Beat on low until just combined, then bring the speed up to high for 12 minutes until the mixture is light and fluffy. Reduce speed to medium and slowly alternate adding the matzo meal/potato starch mixture with the lemon juice/butter mixture. Go slowly, as adding too quickly will cause the eggs to deflate.
Pour batter gently into prepared pan. Bake for 15 minutes at 375 degrees then lower heat to 350 degrees and bake for 15 more minutes until cake is firm to the touch. Remove to cool, approximately 10 minutes, and serve with fresh fruit.
S’s notes: This is a new recipe in my family but a wide success in its first year! We made it exactly as the recipe calls for, but felt it could use more lemon flavor. Feel free to play with the amount of zest in the recipe, or even make a lemon juice simple syrup to drizzle over the cake immediately after it comes out of the oven.
Mandelbreit
3 eggs
1 cup sugar
1 cup vegetable oil
1 3/4 cups cake meal
3 TBSP potato starch
1 tsp vanilla
1 cup nuts or chocolate chips (or mix of both)
cinnamon sugar
Beat eggs with an electric mixer- add in sugar and oil, then continue to beat until fully incorporated. In a small bowl, whisk cake meal and potato starch together then add into egg mixture. Add vanilla and nuts/chocolate until combined, but don’t overmix. Wet hands and form dough into 2 shallow loafs, approximately 6-7 inches wide and 1 inch thick (as long as needed after that!) Place loaves on a greased baking sheet and sprinkle entire loaf with cinnamon sugar. Refrigerate for 30 minutes.
Score rolls into 1 inch wide pieces (see photo below). Bake 15-20 minutes at 375 degrees until pieces are firm. Take trays out of oven and flip each loaf over (usually easiest to do a few pieces at a time) and re-score pieces if needed. Sprinkle again with cinnamon sugar and bake 15 more minutes. Cool…if you can wait that long…and serve with coffee, tea, or leave on the counter for snacking!
be sure to bake these standing 'up' rather than flipping them on their sides--it will keep them more moist!

be sure to bake these standing ‘up’ rather than flipping them on their sides–it keeps them  moist!

S’s notes: Best described as Jewish biscotti, mandelbreit are labor-intensive to make but perhaps the most ‘normal’ of Passover baked goods. Multiple times this year already I’ve heard “are you SURE these are ok for Passover?” from Jewish and non-Jewish friends alike…including D! When you try these you’ll see why- it will have you rethinking what you think you know about Passover dessert.