Adapted from the Cholent Recipe in Veganomicon: The Ultimate Vegan Cookbook. There are two ways to make cholent – in a pot to eat right away and in a crock pot, which gives you a yummy, hearty Shabbat lunch meal. Both methods are included below. 2 Tbs Olive Oil 1 large onion, cut into medium-dice…
If you can’t get banana leaves, foil will do just fine, though it’s nowhere nearly as pretty. 1 to 2 pounds fish (firm flesh, like tilapia) 2 stalks of lemongrass 2 shallots 1 garlic clove 1/2 birds eye chili (if you cannot get the chili peppers used in Thai cuisine, a Serrano pepper will do,…
I owe the inspiration for this dish to my dear friend Paul Vandewoude , a marvelous chef from Belgium and proprietor of New York’s charming Miette Culinary studio. I always look forward to working with Paul and sharing an impromptu lunch of smoked fish on buttered rye bread with thinly sliced onions, sauerkraut, and glasses…
4 – 6 servings For the marinade: 3 cloves garlic 1 jalepeno, seeded and chopped 1/4 cup fresh ginger, roughly chopped 2 teaspoons peanut oil or veg oil 2 large mangos, roughly chopped (note: you will need one more mango when cooking the tofu, see below) 1/4 cup pure maple syrup 1 cup white cooking…
Kahn-Troster Family Lasagna (Adapted and spiced up from Second Helpings Please!) Sauce: 2 medium onions, minced 5 cloves of garlic, minced 1 diced green pepper 8-10 oz fresh mushrooms, sliced 2-3 tbsp olive oil 1 tsp fresh ground pepper 2 tsp salt fresh basil or 2 tsp dried fresh oregano or 2 tsp dried 4-6…
Roasted Strawberry Salad with Goat Cheese Croutons Serves 4 2 cups of strawberries cut in half, stemmed 4 ounces of goat cheese 1/3 cup of bread crumbs (use Panko, if available) 2 T. fresh flat leaf parsley-chopped finely 1 T. fresh thyme-chopped finelyFlour for dipping the cheese 1 egg-beaten 4 cups baby greens such as…
Keftes de Espinaca (Sephardic Spinach Patties) Makes about 16 patties 3 tablespoons olive or vegetable oil 1 large onion, chopped 2 pounds chopped fresh or 30 ounces squeezed thawed frozen spinach or Swiss chard 1 cup matza meal 3 large eggs, lightly beaten Salt and pepper Juice of 1 lemon (optional) ¼ teaspoon grated nutmeg…
The recipe below is inspired by the applesauce in Deborah Madison’s Vegetarian Cooking for Everyone – it’s one of my favorite everyday cookbooks. I cut off the bruises and chopped up the apples into half inch pieces (roughly) with the skins on, threw them in a sauce pot with a bit of sugar (about 2…
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