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Topic: Food

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Eikev and the Seven Species | D’varim HaMakom: The JOFEE Fellows Blog

by Sarah Rockford, JOFEE Fellow Cohort 4, Maine Jewish Food Network at Colby College Center for Small Town Jewish Life – Waterville, ME Parshat Eikev Fourteen years ago I read from parshat Eikev as a bat mitzvah. As I stood on the bimah and chanted my way through the aliyot, I reflected briefly that the eleventh-hour cramming I’d done over the past hours seemed to be paying off, but reading the final aliyah my concentration waivered, and I lost my place in the scroll. I continued to chant the Hebrew words I’d memorized while theatrically moving the lost yad along the rows of letters on the parchment. When I ran out of words in my head I stopped chanting and shot a desperate look at the rabbi—hoping he would reorient me so I could finish the portion. Our eyes met, he smiled, and congratulated me. I’d finished the aliyah from memory without realizing, and no one was the wiser for my mistake. Relieved and full of adrenaline I started to cry as the congregation began to sing Siman Tov U’Mazal Tov. I believe everyone thought I was having a profound spiritual moment, but these were tears of relief. I was just happy the […]

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Hazon Detroit: Food Festival This Sunday!

Dear Friends, This Sunday, we will gather as a Jewish community for the 4th Annual Hazon Michigan Jewish Food Festival – the largest event annually in the Michigan Jewish community. This event, which takes place at Eastern Market in Detroit from 11am-4pm, is truly one-of-a kind. It spans geography, age, race, interest, denomination, and so much more. For four years running now, we have been able to bring a message of sustainability and food justice to the metro Detroit Jewish and city-based community, while inspiring a reconnection with the city, with one another, with the food we eat, and with the earth itself. Jewish tradition is full of references to food. In the Torah, food is part of our service to God. Growing it is how we make an income and harvesting it is cause for celebration. Throughout the ages, as Jews have migrated from place to place, food has followed us. And at the same time, we have followed food, adapting and evolving our culinary traditions to intertwine with the surrounding communities wherever we’ve dwelt. And today, food is central to our family holidays, our contributions to popular culture, and our interaction with the world around us, serving as […]

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Recipe: Apple Honey Bundt Cake

Want a bigger taste?  Join us at the Rosh Hashanah Retreat! Apple Honey Bundt Cake This recipe & photo come from Allrecipes.com Prep time: 20 minutes Cook time: 55 minutes Total time: 1 hour and 15 minutes Servings: 12 pieces Ingredients 1 cup white sugar 1 cup vegetable oil 2 eggs 3/4 cup honey 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 3 apples – peeled, cored and shredded 3/4 cup chopped walnuts Instructions Preheat the oven to 325 degrees F (165 degrees C).  Grease and flour a 9-inch Bundt pan or 2 loaf pans. In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla.  Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened.  Fold in the apples and nuts.  Transfer batter to prepared pan or pans. Note: If you’re baking the cake in loaf pans, reduce baking time to 45 minutes, or until a tester inserted in the center of each pan comes out clean. Bake Bundt […]

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Woodstock Brunch

Hazon Seal Spotlight: Movie Series, Sustainable Kiddush and More!

Woodstock Jewish Congregation (NY) By Gail Albert Please see below for an article about the Woodstock Jewish Congregation movie series and other sustainable initiatives. This is a prominent example that no matter where you on your sustainability journey – the Hazon Seal is here to support you. The Woodstock Jewish Congregation was ahead of the game, yet continuously works to increase its impact and inspire us all. For any questions or comments for Woodstock Jewish Congregation, please reach out to us and we are happy to make the shidduch! Background The Woodstock Jewish Congregation is a 350 member non-affiliated synagogue in Woodstock NY.  Most of us have come from the NYC metropolitan area, and many are still week-enders, but the county is semi-rural, and has only two or three other synagogues. We are generally active around social justice issues, but we have not made environmental activism—particularly in regard to climate change—as much of a priority, nor have we linked it as much with Jewish values. Some of this imbalance is rooted in Jewish history, but it has also arisen from a sense of powerlessness—even despair–in the face of our government’s inaction to what most of see as looming disaster. Before […]

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Harvesting and Baking our Heritage | D’varim HaMakom: The JOFEE Fellows Blog

by Hannah Fine – Hazon Detroit Parshat Shelach In parshat Shelach, Moses sent twelve spies to scout out the land of Canaan and report back to the Israelites. All of the spies returned with the same objective report. It was a land of milk and honey brimming with fruit and sustenance. There were grapes, and figs, and pomegranates which they even brought back to show Moses and the Israelites. The spies also reported that the inhabitants of the land were mighty and intimidating. While all twelve spies saw the same land and shared the same observations, they were split between two opposing conclusions. Ten of the spies were convinced that the formidability of the inhabitants meant certain demise for the Israelites. Doom was a foregone conclusion so it was not even worth trying. The other two spies, Caleb and Joshua, had a different interpretation. They were confident that, despite the strength of the peoples and societies in Canaan, the Israelites could overcome it. Caleb and Joshua contended that the greatness of the Promised Land was worth the challenge.  At Hazon Detroit, we are working to overcome a formidable structure that exists in our land: the lopsided nature Michigan’s grain industry. […]

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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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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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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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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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