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Author Archive | Lisa Kaplan

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Recipe: Chocolate Chip Banana Bread Waffles

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Chocolate Chip Banana Bread Waffles This recipe & photo come from The Minimalist Baker These vegan, gluten-free waffles have the crispy texture and sweet flavor of banana bread studded with chocolate chips. Plus, just 1 bowl and 30 minutes required! Enjoy as a lazy weekend treat, or make a batch ahead of time to enjoy throughout the week. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Servings: 3 Waffles Ingredients 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written) 2 medium-size ripe bananas 2 ½ tsp baking powder 1 ½ Tbsp neutral oil (such as avocado oil or melted vegan butter) 1 cup dairy-free milk (we used unsweetened almond) 1/4 tsp sea salt 1/4 cup rolled oats (gluten-free when necessary) 1 cup gluten-free flour blend (or sub spelt or unbleached all-purpose // plus more as needed) 1/4 cup dairy-free dark or semisweet chocolate chips Instructions To prepare flax egg, combine flaxseed and water in a medium (to large) mixing bowl, stir, and allow to sit for a few minutes to […]

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kale falafel square

Recipe: Kale Falafel Hummus Wraps

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Kale Falafel Hummus Wraps This recipe & photo come from The Minimalist Baker Made with kale and chickpeas, these gluten-free and vegan falafel are a healthier take on one of our favorite Mediterranean dishes. Delicious, satisfying, and only 30 minutes to prepare. Serve on greens or wrapped in chard or pita. Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes Servings: 4 Wraps Ingredients 4 cups loosely packed kale, stems removed and torn 1 15-ounce can chickpeas, rinsed and drained (~1 ½ cups as recipe is written) 4 large cloves garlic, minced (4 large cloves yield ~2 Tbsp or 12 g) 1 ½ Tbsp tahini 3 Tbsp fresh lemon juice 1/2 tsp ground cumin 1/2 tsp sea salt 1/4-1/2 cup oat flour (ground from rolled oats // or all purpose if not gluten free) 2-4 Tbsp avocado or olive oil (for cooking) For Serving: Hummus (or store-bought // for topping) 4 medium pitas (white or wheat // sub rainbow chard for gluten-free option)* Greens of choice (such as fresh parsley or lettuce) Instructions Add kale to a food processor and pulse to chop. Add […]

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Recipe: Eggplant Salad

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Eggplant Salad By Susan Barocas This recipe comes from The Jewish Food Experience This dish is also known as eggplant caviar, Ensalada de Berenjena a la Grega (the Ladino name for the Greek version) and Patlican Salatasi (in Turkish). Prep time: 10 minutes Cook time: 30 minutes Yield:  2–2½ cups Ingredients 2 medium to large eggplants (will yield about 2½–3 cups cooked) Salt 2–3 tablespoons good olive or nut oil 2 tablespoons lemon juice or wine vinegar or to taste 1–2 small cloves garlic, crushed Freshly ground pepper 15–20 cherry tomatoes (optional) Chopped parsley (optional) Directions Poke a couple very small holes in the neck and large end of the eggplant. Coat the eggplants lightly with about a teaspoon of the oil, then set each on top of a burner over a gas flame. Turn them carefully and often with a tongs until completely blackened and soft. Alternatively, the eggplants can be placed on a pan under a broiler or grilled outside, until the skin is shriveled and brown. With all of these methods, remember to keep turning the eggplants to get them evenly cooked. When cool enough to handle, […]

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Rabbi Nate

The Bread of Healing

Rabbi Nate DeGroot gave the following sermon at St. John’s Evangelist Temple of Truth in Detroit, MI on Sunday, June 16, 2019, right next to Oakland Avenue Urban Farm, one of Hazon Detroit’s main partners. Jerry Hebron, Executive Director and Founder of Oakland Avenue Farm grew up at this church, as her mom has been the Reverend there for decades. Rabbi DeGroot’s sermon served as an invitation to Hazon Detroit’s Breaking Bread Together program happening Sunday, June 23, and was teaching about the role of bread and breaking bread together within the Jewish tradition. Good morning! And thank you all so much for having me here. My name is Rabbi Nate DeGroot and it is truly an honor to be here with you. Reverend Carter, I want to thank you for welcoming me so warmly into this beautiful community To join with you in praise this morning And to offer some words of Torah, some words of Jewish teaching from my tradition. Jerry, I’d also like to thank you for connecting me with your mom, and for being such a meaningful support and advocate for me this year. I stand here today with you as a representative of Hazon Detroit, […]

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Ms. Isabella Freedman’s Yahrzeit

By Arthur Kurzweil 92 years ago, on the 23rd day of Iyyar, 5687, corresponding to May 25, 1927, Ms. Isabella Freedman was relieved of her earthly duties. Let us take the anniversary of her death as an opportunity to remember her life – which she devoted to performing acts of loving kindness. Ms. Isabella Freedman was a generous philanthropist. She was particularly devoted to the cause of young Jewish women, as reflected in her leadership roles in the Jewish Working Girls Vacation Society, the Widows’ Mothers Fund Association, as well as The Inwood House, a residence and counseling center for unwed teenage mothers. Our Jewish Retreat Center, named in her honor, was incorporated in 1893 as the Jewish Working Girls Vacation Society, of which Ms. Isabella Freedman was a founder. The Society provided free or highly subsidized country vacations for young Jewish women who worked all year in the city. It was established “to assist worthy Jewish working girls of small means to spend their summer vacation in the country, in the process aiding their physical development.” Ms. Freedman was also a devoted member of the Temple Emanu-El in New York City. She was a member of its religious school […]

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Recipe: Vegan Peanut Butter Cup Pie

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Vegan Peanut Butter Cup Pie This recipe & photo come from The Minimalist Baker Prep time: 25 minutes Cook time: 15 minutes Total time: 40 minutes Servings: 10 Ingredients Crust 1 sleeve graham crackers (or sub a similar gluten-free cracker/cookie) 4 1/2 Tbsp melted vegan butter or coconut oil Pie 12 ounces firm silken tofu (slightly drained and patted dry) 1/2 cup creamy salted natural peanut butter 1/4 cup agave nectar or maple syrup (or sub honey if not vegan) 1 14-ounce can full-fat coconut milk OR coconut cream (1 can yields ~1 3/4 cups // chilled overnight // no shaking the can – you want the cream and liquid to remain separate) Chocolate Ganache Topping 1 cup semisweet dairy-free chocolate chips 1/3 cup non-dairy milk Instructions Preheat oven to 375 degrees F (190 C) and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches). Add graham crackers to a food processor and process until you achieve a semi-fine meal. A little texture is OK, just remove any large pieces that didn’t get ground. Add melted butter and pulse to combine. Add to greased pie pan and press down with your fingers to flatten. You can lay a piece of plastic wrap over […]

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Recipe: Garlic Herb Vegan Cheese

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Garlic Herb Vegan Cheese This recipe & photo come from The Minimalist Baker Serves: 32 For the Cheese 2 cups (240 g) raw cashews 2 garlic cloves, minced (1 Tbsp or 6 g) 1/2 tsp garlic powder, plus more to taste 1 lemon, zested 2 lemons, juiced (1/4 cup or 60 ml) 3/4 cup (180 ml) water 2 Tbsp (6 g) nutritional yeast 1/2 tsp sea salt 2 Tbsp (30 ml) olive oil For Serving 2 Tbsp (8 g) finely minced fresh dill Instructions Place cashews in a bowl and cover with cool water. Cover with plastic wrap and set in the refrigerator to soak for 12 hours. If you can’t get to them right away, drain, place back in bowl, and cover with plastic wrap. They will keep refrigerated for 24-36 hours. Once soaked, drain cashews thoroughly and add to food processor. Add minced garlic, garlic powder, lemon zest, lemon juice, water, nutritional yeast, salt, and olive oil. Process until very creamy and smooth, scraping down sides as needed. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, […]

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Personal Reflection: Hazon Food Conference

By Daphne Steinberg Can one’s life change in the course of three days? I think so. I wasn’t really sure what I’d signed up for when I registered for the 2018 Hazon Food Conference. But I’m confident that I didn’t expect to have the transformation/awakening I ended up having. In that short period spent at Isabella Freedman, I encountered a greater array of Jews than I ever have before, even having lived in Israel. White, black, and Hispanic Jews. Straight, gay, transgender, and non-binary Jews. Orthodox, conservative, reform, and reconstructionist; young, middle-aged, and elderly Jews. And any number of combinations thereof. It was eye-opening. Not that I didn’t think they *could* exist, I just wasn’t accustomed to thinking outside my box. The Jewish community is bigger and more diverse than I ever imagined. What touched me so deeply was the unique commitment each person there had to being Jewish and the respect they had for and support they gave to everyone else’s Jewish practice. That was summed up for me in an unforgettable way midway through the conference. On Friday morning, I went to the goat barn for a milking demo and “capriccino.” There I watched the young staff attend […]

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Hazon Seal Spotlight: Temple Solel (FL)

By Stephanie Jofe and Ariel Marantz For any questions or comments for Temple Solel, please reach out to us and we are happy to make the shidduch! Click here for the associated blog post with more resources for your institution! — Being that Temple Solel is located only a few miles from the ocean and many of our congregants live even closer than that, the issue of sea level rise and the health of our oceans is of existential importance to us. Therefore, many of Tikkun Olam Committee’s activities have focused on climate change, sea level rise and protecting the oceans. Toward that end, Temple Solel has:   Formed the Sea Level Rise Solutions Group, an interfaith organization that works to educate the community about sea level rise. Our major annual program is our King Tide Event where over 100 community members – including Temple Solel congregants, Broward College students, several local elementary school through high school students, local politicians and community members – come together during the King Tide to observe, measure and learn about the sea level rise in our community. We have also compiled a “how to” document for other synagogues (or any group) to hold a […]

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Recipe: Moroccan Charoset Balls for Passover

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Moroccan Charoset Balls By Susan Barocas A typical Moroccan charoset recipe contains dates, raisins, local spices and various fruits finely ground together for unique blends. There is a tradition of rolling up haroset into balls that are delicious eaten alone or squished between two pieces of matzah at the seder, for a Passover breakfast or an anytime snack. Prep time: 15 min Cook time: none Yield: about 24 balls Ingredients 2 cups pitted dates (about 24 medium-sized) 6-7 dried figs, Black Mission or Smyrna 1 cup raisins, preferably golden 10-12 dried apricot halves 1 cup roughly chopped walnuts ½ teaspoon ground cinnamon or to taste Couple pinches allspice (optional) 1 to 2 tablespoons sweet red wine or grape juice ½-¾ cup almonds, finely ground (optional) Directions Using a food processor with the metal blade, pulse and grind the dates, figs, raisins, and apricots until coarsely chopped, scraping down the sides as needed. Add the walnuts, cinnamon, and allspice, if using, and pulse until mixture is finely chopped and blended together. Keep scraping down the sides as needed. It often will start to form a ball. Add just […]

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Recipe: Creamy Asparagus Soup for Passover

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Creamy Asparagus Soup for Passover By Liz Rueven, Kosher Like Me This one pot vegan soup highlights the earliest spring crop during our joyous celebration of a new season. Feel free to make it in advance and store in the refrigerator for 2-3 days before serving. Serves 6-8. Ingredients 2 bunches asparagus, chopped (woody ends snapped and discarded) 1 small head cauliflower, rinsed and separated into florets 4 Tbsp olive oil 1 large red onion, peeled and chopped 4 cloves garlic, peeled and chopped 6 cups vegetable broth 4 Tbsp fresh dill, chopped (reserve some for garnish) 1 tsp fresh thyme 2 Tbsp fresh parsley, chopped salt and pepper to taste 1 Tbsp lemon juice (or more to taste) ¼ cup chopped pistachios (optional) Directions In a large soup pot, heat olive oil until shimmering. Saute onions until soft. Add garlic and toss for 2-­3 minutes. Add asparagus and cauliflower to same pot. Stir and cook, covered, for 10 minutes. Add vegetable broth, bring to a boil and immediately reduce to a simmer. Cook for 20 minutes or until cauliflower is tender. Remove from heat and stir […]

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One Water, All Lives: Teva Over Greenland

By Mike Tintner 2018 Teva Educator On the plane flying from Moscow to New York City, returning from Israel, I had the chance to bless. After standing up for the first time in hours on the long flight I stumbled to the window, where I saw a spectacular sight. For as far as my eyes could see was white. Below me were the glaciers of Greenland I have seen so many times on the news and in documentaries. I met someone wearing a black kippah journeying from Israel to New York for his sister’s wedding. We talked about the blessing of beauty, Maaseh Breshit, and proceeded to say the full Hebrew blessing. I told the Orthodox appearing man about my work teaching the connection between Judaism and nature to kids at Teva. As I said these words I wondered what he must think. First: There is such a program? Second: What qualifies you to teach this? The truth is I was the one judging myself. I usually am proud of my work and sometimes I struggle to explain it. In my 107 seasons on Earth, I have witnessed a lot. I have been part of the movement of water protectors […]

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Hakhel Israel trip – Day 1

Monday, November 5, 2018 By Gil Landau, Kfar B’ir, Washington DC Monday morning, we stood on a mountaintop overlooking the Kineret and the place where the earliest Kibbutzim were established. After hearing our guide James tell his moving personal story of coming to Israel and building an intentional community, we discussed each group’s goals, dreams for the future, and three questions we needed to answer during this trip to move our communities forward. Our community, KfarDC, an urban co-housing community to be built in downtown DC, discussed our goal of reducing loneliness caused by modern society, our dreams of creating a model for Jewish co-housing in America, and the need to learn about how to recruit serious volunteer and financing housing in a high-cost urban environment. We then went down the mountain and heard from Muki Tzur, a pioneer of the kibbutz movement. Muki explained that the core principle for building just communities is to balance freedom and equality. All theory aside, Muki stressed that we need to stop discussing and start building. This was a lesson that was reinforced when we visited the Hadar neighborhood of Haifa and the young intentional communities there. We met with Shai Felbnik, who […]

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Detroit Newsletter: Drops of water

Dear Friends, Last night at sundown, we concluded the Jewish lunar month of Cheshvan, the first month following High Holidays and the only month on our calendar without a Jewish holiday. For this reason, there’s a tradition dating back to the Mishnah(~200 CE) of calling this month Marcheshvan, meaning “bitter Cheshvan” (mar like marror on Passover). This bitterness seems to have been reflected all around us these last thirty days. Here in Michigan, the leaves started turning, and then falling. We turned our clocks back, and all of the sudden it’s dark by 5:30pm. There’s a chill in the air we haven’t felt since the final snow melted late last winter. And most bitter of all, we’ve faced numerous heartbreaking tragedies as a Jewish community and a country. However, there is another interpretation of mar that may provide us some clarity and hope – mar can also mean “drop,” as in a drop of water. During this month, mar is our prayer for rain and the month when Noah’s flood swept through the land. When read with this in mind, we begin to understand that we must act and live with a sense of sacred responsibility, adding our drop to the turbulent waters of this historical moment, trusting that with enough drops comes […]

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Hakhel Israel trip – Day 2

Tuesday, November 6, 2018 By Elie Benhiyoun Divorced with three kids and nowhere to go, Sara made the trek north to Afula. When she arrived, the first thing she did was get on a bike, find whatever odds and ends she could get her hands on and sell them at the shuk, the local market. She did this every day for a few years until she was finally able to have a stall of her own. Today, 35 years later, this impossibly slight woman with an indomitable spirit told us her story, some of us with tears in our eyes. The Afula Market, or “shuk” in Hebrew, was the heartbeat of this small northern town only a few decades ago. It was utterly vanquished by the neighboring department stores and has since become a hive of underworld activity. Thankfully, Sivan, an Afula local artist, didn’t see it that way. These dilapidated walls were the ideal canvas for art and the opportunity to empower creative teenagers in Afula. It now boasts a dazzling display of murals, making the shuk burst with life. We had the privilege to speak with Sivan and her friends Gili and Mor on our first stop after […]

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