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Topic: Food Conference

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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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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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Recipe: Wild Alaskan Salmon

Want a bigger taste?  Join us this summer at the Hazon Food Conference! 4 6-ounce wild salmon filets (from Alaska), skin off 1 tablespoon chopped flat leaf parsley 2 teaspoons chopped fresh thyme 1 teaspoon chopped fresh rosemary 2 teaspoons chopped fresh chives Olive oil Salt and pepper Pat dry the salmon filets. Combine the fresh herbs in a bowl. Press the herbs on to the “presentation “side of the salmon (non-skin side). Salt and pepper the fish on both sides. Place a large saute pan over medium-high heat. Lightly coat the bottom of the pan with olive oil. Place the salmon filets, presentation side down, in the pan. Here is the hard part-Don’t touch the fish for at least 3-5 minutes until the fish has browned and is not sticking to the pan. If it sticks, it has not browned enough. The browned fish will be crispy and firm and will loosen itself from the pan. Turn the fish over and turn off the heat. Cover the pan and the fish will continue to cook for 3 more minutes. Your fish will be a perfect medium rare. If you want it well done (I don’t recommend it) keep the […]

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Recipe: Vegan Jackfruit Pulled “Pork” Sandwiches

Want a bigger taste?  Join us this summer at the Hazon Food Conference! This recipe and photo come to us from Dave Albert on Rootiful. Jackfruit pulled pork Prep Time: 20 minutes Cook Time: 45 minutes Total Time: About an hour Yield: 4–6 sandwiches — Adapted from MORE, moreveganblog.com Ingredients 3 20-oz. cans of jackfruit in brine 1 tsp. olive oil 1 small onion, chopped 3 cloves of minced garlic or garlic powder equivalent 1 tsp. ground cumin .25 tsp. cayenne pepper 1 tsp. chili powder 1 tsp. paprika 1.5 tsp. liquid smoke 1 cup vegetable broth .5 cup BBQ sauce (I recommend smoky, tangy…) 4 buns or rolls Directions Preheat your oven to 400 degrees Drain and rinse the jackfruit. Cut the core from the edges (it’s okay to leave a little). Using your fingers, press the jackfruit upward to remove the seeds. Don’t worry about getting out every last seed, but try to remove most. In a large pan, sauté the onion in olive oil, add the garlic, and saute a bit longer, taking care not to burn the garlic. Add the jackfruit, liquid smoke, and seasonings. Mix everything well. Add vegetable broth, cover, and simmer for 10–15 minutes until all the liquid is absorbed. (If you don’t have a cover, simply simmer […]

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Where do we begin? The Hazon Food Conference

Thursday, May 16, 2019 | 26th day of the omer; hod she’b’netzach by Nigel Savage Dear All, This is indeed a global environmental crisis – indeed, a series of crises. “Climate change” is not only a thing in itself; it is also shorthand for multiple different ways that (a) our daily behaviors are literally unsustainable; (b) we’re already seeing profound negative consequences; and (c) things are on track to get worse before or if they have any chance of getting better. And Jewish tradition compels us to respond.  How we do that goes to deep questions that we’re thinking about, and that will influence our work these next coming years. What’s the relationship between education, action, and advocacy? How can any one person or institution make any measurable difference? Do we effect change through a positive vision or fears of a dyspeptic future – or maybe both? Hazon recently completed a strategic planning process that has refined our focus on the ways in which food and climate change and Jewish life intersect. We’re doing this because it builds on our work thus far, and is intended to focus and amplify it, quite considerably. All of this work crystallizes around a […]

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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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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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Old Stones, New Ripples – Reflections on the Close of JOFEE Fellowship Cohort 1 | D’varim HaMakom: The JOFEE Fellows Blog

by Yoshi Silverstein – JOFEE Fellowship Director May 18th, 2017 | 22nd Iyar 5777 | 37th day of the omer | gevurah she’b’yesod 16 Organizations. 17 Fellows. Over 500 programs. An estimated 37,000 participants in Jewish Outdoor, Food, Farming & Environmental Education (JOFEE) programs across the country. These are some of the incredible numbers emerging as we look back at our first JOFEE Fellowship cohort, who completed their closing seminar and siyum last week at our sister JOFEE organization, the Pearlstone Center outside Baltimore, MD. Behind those numbers are thousands of people encountering – many for the first time – the incredible power of a Jewish tradition steeped in deep cultural and spiritual connection with the earth, with place, with human communities and our surrounding ecosystems, with our food, and with each other.  A Jewish tradition that recognizes both the limits and abundance of the resources our home planet provides for us. A tradition that says this world is amazing – there is so much magnificence – and yet we have work to do – not to complete by ourselves, but neither to desist from doing our part. And wow did our JOFEE Fellows do their part! Here are a […]

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Listen and Gather: Jewish Rain Makers – D’varim HaMakom: The JOFEE Fellows Blog

Jessica Berlin, Hazon: Transformative Experiences, Isabella Freedman Jewish Retreat Center – Falls Village, CT Sukkot and Parashat Ha’azinu Editor’s Note: Welcome to D’varim HaMakom: The JOFEE Fellows Blog! Most weeks throughout the year, you’ll be hearing from the JOFEE Fellows: reflections on their experiences, successful programs they’ve planned and implemented, gleanings from the field, and connections to the weekly Torah portion and what they’ve learned from their experiences with place in their host communities for the year. Views expressed are the author’s and do not necessarily represent Hazon. Be sure to check back weekly!  P.S. Interested in being or hosting a JOFEE Fellow? Applications for cohort two are now open for both prospective fellows and prospective host institutions!  On a hot summer day in late August, I led a group of young adults on a tour of the Adamah farm on BeeBee Hill at Isabella Freedman Jewish Retreat Center. The inscription above the gateway, “And God saw that it was good,” reminds us of a classic JOFEE interpretation of the Genesis creation story: that the interdependent relationships found in nature are fundamentally good; and that by emulating these relationships, humans can learn to create more sustainable relationships with one another and the land. We […]

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Fig and Rosemary Cookies (with Gluten Free Option)

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Ayala Sherman, adapted from food52 Ingredients 4 cups flour (1to1 GF baking flour) 1 tsp salt 2/3 cup extra virgin olive oil (or melted coconut oil) 2 egg yolks – room temperature 1 cup butter – room temperature 1 cup sugar 3 tablespoons chopped rosemary 1 cup chopped black mission figs Directions Cover figs with warm water until plump, approximately 20 minutes. Drain water and roughly chop figs to bite sized pieces. In a separate bowl, massage chopped rosemary with sugar. In a separate bowl whisk together salt with flour. In a standing mixer with a paddle attachment, beat the butter for 2-3 minutes to increase in volume. Add sugar mixture and continue beating for another 3-5 minutes. Add the egg yolks to butter/sugar mixture. Slowly drizzle in the olive oil and continue beating for another 1-2 minutes. Add flour/salt mixture to the wet ingredients. Fold in figs. Mix by hand with spatula Place dough on work space and knead together and separate into two flat discs. Refrigerate for 1-2 hours. Scoop using a mini ice cream scooper. Bake at 325 F convection (12 minutes) or 350 […]

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Stufato di Fave, Carciofi, e Lattuga Romana (Braised Favas, Artichokes, and Lettuce)

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Brought to you by Joyce Goldstein On Sunday, April 27, 2014, prolific cookbook author and chef Joyce Goldstein joined Hazon in Palo Alto for the Jewish Food Festival. She shared with us the health benefits of the California Mediterranean diet and took us on a culinary journey of Sephardi recipes, including this recipe for a spring vegetable ragout to feature at your Passover seder. Ingredients 1 lemon 6 large artichokes 2 pounds fava beans, shelled (about 1 generous cup) 2 small heads romaine or butter lettuce 4 tablespoons extra-virgin olive oil, or as needed 4 tablespoons chopped fresh flat-leaf parsley 4 tablespoons chopped fresh basil Salt and freshly ground black pepper to taste 1/2 cup water or vegetable stock, or as needed Gremolata of grated zest of 2 lemons, 6 tablespoons chopped fresh flat-leaf parsley or basil, and 1 tablespoon finely minced garlic 1 pound trimmed asparagus, cut into 2-inch lengths, or 1 cup shelled English peas, optional additions Instructions Fill a large bowl with cold water. Cut the lemon in half and squeeze the juice into the water. Working with 1 artichoke, remove all the leaves […]

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