Michael Abramson presents Yam Chops’ carrot “lox”. Photographs courtesy of Yam Chops. That luscious lox is made of carrots. Silky cream cheese comes from cashews. And the crispy bacon? Maple-marinated coconut. Welcome to Yam Chops, the herbivore paradise that bills itself as Canada’s first “vegetarian butcher.” “We’re about non-meat meat that tastes great, with great…
A creative healthful green alternative to the traditional carrot raisin salad. Photograph by Alix Wall. 4 cups grated carrots ¾ cup raisins ¼ cup fresh minced basil ¼ cup finely chopped chicory leaves or other greens ¼ cup sunflower seeds Juice of 1-2 oranges 1 teaspoon cinnamon 1) Grate the carrots. 2) Add remaining ingredients….
Moroccan-style tofu with apricots, olives and almonds. Photograph by Susan Voisin. Editor’s Note: Originally published as a recipe for Tu B’Shvat, this dish also makes a delightful vegetarian dish for a festive Hanukkah dinner — the olives nodding to the symbolism of the oil that burned for eight nights. This flavorful, hearty vegetarian dish serves…
Photograph by Vered Guttman Of all the Jewish culinary traditions, Shabbat overnight dishes are the ones that ignite my imagination time and again. From the stories of the communal ovens in Eastern European shtetls, Moroccan villages or Jerusalem’s Old City up to today’s families who keep this tradition going, there’s always something very homey and…
(Reuters) — Israeli-born chef Yotam Ottolenghi serves up tips to jazz up vegetarian dishes in his newest, best-selling cookbook, “Plenty More.” In the book, his fourth, Ottolenghi focuses on techniques like braising and roasting to extract flavors. He also showcases spices and condiments from Asia, Middle East and North Africa. The 46-year-old chef and certified…
This is a sporadic column by Bay Area personal chef Alix Wall, in which she evaluates a cookbook by making some of its recipes, sharing them with friends and asking what they think of the results. This time, she cooks her way through the 40th-anniversary edition of the “Moosewood Cookbook.” Does the “Moosewood Cookbook” really…
Photograph by Alix Wall This very simple and rich-tasting soup can be made with no dairy products. Fennel is well-known as a seasoning, particularly in seed form. It is less well known as a vegetable: a light green bulb that is crunchy, juicy, and deeply, though subtly, flavored. Preparation time: about 40 minute Yield: about…
Photograph by Alix Wall This delicious and straightforward apple strudel can be made several days in advance and stored, unbaked, in the refrigerator (tightly wrapped.) Baked strudel also keeps very well in the refrigerator or freezer if wrapped airtight. If you freeze it, defrost completely before reheating it, uncover in a 350˚ F oven for…
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