Two great recipes for a vegan Shabbat
Graphic by Angelie Zaslavsky
If you’ve been curious about going vegan or living a more plant-based lifestyle, this Shabbat may be your chance to try it out.
On Friday, OneTable and Jewish Veg are coming together for a virtual, mutli-city event in Washington D.C., Miami, and Atlanta to empower Jewish communities to host inclusive, sustainable, and intentional Shabbat dinners every week.
The non-profit OneTable, helps younger Jews (ages 21-39) create a Shabbat dinner practice in their lives, building communities through Friday night dinners.
The group recognized the desire for more sustainable and inclusive options.
“As Shabbat hosts look for ways to reckon with climate change, food insecurity, and animal welfare, we see an increasing number of hosts and guests making changes in how they eat,” said Miami Field Manager Naomi Davis in a press release from OneTable.
To increase its vegan reach, the group partnered with Jewish Veg, a nonprofit that assists Jews with embracing plant-based living.
Below are two examples of vegan recipes that you can serve at your next vegan or veg-curious Shabbat dinner.
Chef Beejhy Barhany, the Israeli-Ethiopian owner of Tsion Cafe in Harlem, suggests Ethiopian goman, or hamli, a dish made of softened collard greens. Carmit Delman, a descendant of Bene Israel, a community of Indian Jews, gives a recipe for Indian cabbage that can be served with basmati rice or fresh chapati bread.
Ethiopian Goman – Hamli (Collard Greens)
by Beejhy Barhany
Beejhy Barhany (left) is the owner of Tsion Cafe in Harlem, New York. Here she makes Halmi, Ethiopian collard greens. Courtesy of Beejhy Barhany
Ingredients:
Serves 5
4 lbs. collard greens (chopped)
2 large yellow onions
4 cloves garlic
1 Tbsp ginger, peeled
½ cup oil
½ tsp cumin
½ tsp nutmeg
½ cup water
½ tsp salt and pepper
After the greens are seasoned and softened, serve with injera or rice. Courtesy of Beejhy Barhany
Directions:
– Puree onions, garlic, and ginger in a food processor.
– In a large pan, sauté your onions, garlic, and ginger in oil.
– Cook until softened, for 10-15 mins, stirring occasionally.
– Add collards, salt, pepper, nutmeg, and cumin.
– Cook for 20 mins while stirring, until collards are soft.
– Add water as needed. Reduce heat and simmer, stirring occasionally.
– For extra spiciness, add one chopped jalapeno.
– Serve with injera or rice.
Simple Perfect Indian Cabbage
by Carmit Delman
Enjoy this cooked cabbage as a side dish, or serve with rice and chapati bread for a fuller meal. Courtesy of Carmit Delman
Ingredients:
1 green cabbage
4 tablespoons oil
1 teaspoon salt
1 teaspoon cumin
½ teaspoon turmeric
½ teaspoon black pepper
½ teaspoon chili powder sprigs of cilantro
Directions:
– Cut the cabbage into long thin strips.
– In a deep frying pan, heat oil on high heat with salt, cumin, turmeric, black pepper, and chili powder until combined and sizzling.
– Add cabbage, mix well, and then cover the pan, lowering to medium heat. Let cabbage cook for 5 minutes.
– Mix well, cover, and cook again for another 5 minutes. Chop cilantro and sprinkle onto cabbage.
– Eat over basmati rice or wrapped up in fresh chapati bread. Enjoy!
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