Topic: Food

This recipe comes to us from 2019 Hazon Food Conference Presenter Ilana Braverman. A healthy, delicious, meat-free recipe. The Jewish Initiative for Animals (JIFA) works with Jewish institutions to help them align their food choices with Jewish values while strengthening Jewish communities in the process. This chickpea salad recipe, developed by The Humane Society of the United States’ (HSUS) Forward Food program, is a great 100% plant-based alternative for a chicken or tuna salad for a Shabbat kiddush luncheon that is delicious and sustainable! In collaboration with the Forward Food culinary training team, JIFA has organized trainings for chefs from Jewish institutions across the country to incorporate more plant-based meals into their catering programs. Servings: 3 sandwiches Ingredients  15 oz Chickpeas, canned, drained and rinsed 2 stalks Celery, diced 3 Green Onions, thinly sliced ¼ cup Dill Pickles, diced small ¼ cup Red Bell Peppers, diced 3 tbsp Just Mayo, plant-based mayonnaise 1 clove Garlic, minced 1.5 tsp. Yellow Mustard 2 tsp Fresh Dill, stems removed, minced (optional) 1.5-3 tsp Lemon Juice, fresh ¼ tsp Sea Salt ¼ tsp Black Pepper Preparation In a large bowl, mash the chickpeas with a potato masher until flaked in texture. Stir in celery, […]

This recipe comes to us from 2019 Hazon Food Conference Presenter Liz Rueven. Zero Waste broth is an effortless way to use vegetable scraps that might otherwise land in the compost or garbage pile. There are as many versions of this idea as there are resourceful cooks but here are some basics to guide you. Save veggie peels in ziplock bags or containers in the freezer. Don’t forget mushroom stems and gills, celery tips and tails, stems from kale. Avoid: stinky or bitter vegetables like cabbage, brussels sprouts, cauliflower, kohlrabi and bitter greens (really, all of the crucifers). Leave out potato skins which will make your stock murky and starchy. Consider tossing potato skins with some EVOO and salt and roasting them at high heat for delicious crisps, instead. Consider: Saving corn cobs for corn stock and asparagus tails for asparagus stock. They will elevate your corn chowder and pureed asparagus soup in magical ways but should be made as stand alone broths. Onion skins may color your stock (I don’t mind) but too many can make your stock bitter. Toss 1-2 into your scraps bag and leave it at that. Beets are better off going into their own scrap […]

This recipe comes to us from 2019 Hazon Food Conference Presenter Regina Mosenkis. Recipe from What to Eat for How You Feel: The New Ayurvedic Kitchen by Divya Alter (Rizzoli, 2017) This chutney and its variations are my favorites for improving any type of indigestion. Cilantro is a super food and a heavy metal detoxifier, but it’s hard to get enough of it just as a garnish. Blending this potent herb into chutney is a delectable way to have more. You can serve this bright green sauce as a digestive aid with every meal. It will freshen up and invigorate basically everything savory: lentil soups, grains, vegetables, breads, cutlets. If possible, make the chutney just before serving, as its flavors and healing properties fade with time, even if refrigerated. The recommended serving is 2 to 3 tablespoons per person. Gluten free, Dairy free Makes ½ cup Prep: 5 to 10 minutes Ingredients 2 ½ cups coarsely chopped packed cilantro with stems 3 tablespoons water 2 tablespoons fresh lime juice 1 tablespoon peeled and minced fresh ginger 1 green Thai chile, seeded 1 teaspoon honey, maple syrup, or a pitted chopped date ½ teaspoon salt 1 tablespoon olive oil Preparation In […]

This recipe comes to us from 2019 Hazon Food Conference Presenter Regina Mosenkis. Recipe from What to Eat for How You Feel: The New Ayurvedic Kitchen by Divya Alter (Rizzoli, 2017) When I lived in India, I learned that chai is one of the “as many cooks, as many recipes” dishes. The variations are countless. I can still hear the train vendors’ loud and yowling cries of “Chaaaiiii,” but I could never produce the same exact incantation. Chai means “tea” in Hindi. This recipe is my caffeine-free version of a traditional SV Ayurvedic masala chai that helps us digest carbohydrates and transform sugar into energy. It is especially good to drink when you want to counteract the effects of eating sweets. The almond milk is essential for balancing the pungent spices. Gluten free; Dairy free Serves 2 to 3 Cook time: 30 minutes Ingredients 4 cups water 10 black peppercorns 5 cardamom pods, crushed 5 whole cloves 4 slices fresh ginger 1 1⁄2 cinnamon sticks 1 star anise (optional) 2 tablespoons raw sugar or sweetener of your choice, or to taste (optional) 1 cup almond milk For Fiery digestion: Omit the black pepper. Reduce the ginger to 2 slices; add […]

This recipe comes to us from 2019 Hazon Food Conference Presenter Regina Mosenkis. Recipe from What to Eat for How You Feel: The New Ayurvedic Kitchen by Divya Alter (Rizzoli, 2017) I’ve taught this recipe to thousands of people and not a single student could restrain their amusement and joy: “Wow! Really, that easy?” Making almond milk is quick and uncomplicated. It takes less time to make it at home than to go buy it at the store. If you have been drinking boxed almond milk, you’ll taste a big difference with your fresh, homemade version. It’s simple; don’t panic at the lengthy directions below. I just want to give you all the practical, time-saving tips I can. I guarantee you that after milking your almonds a couple of times, making your own almond milk will become second nature, and you will never need to look at the recipe again. Use only raw almonds (ideally unpasteurized), not roasted or salted. Soaking is essential because it releases the digestive enzymes and makes the rich protein and fats of the almonds much easier to digest. You do not need a high-power blender for this recipe; even the cheapest blender works. Once I […]

This recipe comes to us from 2019 Hazon Food Conference Presenter Susan Barocas. Ingredients 1 cup walnuts, chopped ½ cup pistachios, chopped 1/4 cup sugar 1/2 tsp cinnamon 1/8 tsp ground cloves 30 mini fillo shells Syrup: 1/2 cup sugar 1/2 cup water 1/2 cup honey 1 tbsp lemon juice Preparation Preheat oven to 350 degrees. In a food processor, add walnuts, sugar, cinnamon, and cloves and pulse just enough to combine. Nuts can also be hand-chopped, then mixed in a bowl with the sugar, cinnamon and cloves. Cooking Place shells on a baking sheet. Spoon about 1 tsp of nut mixture into each shell, mounding the mixture slightly. Bake 10-12 minutes just until the shells start to turn golden brown. Make the syrup before making the bites or while they are baking. In small saucepan over medium heat combine the water, sugar and honey and bring to boil. Reduce heat and simmer on low for about 10- 15 minutes until the sauce thickens a bit. Stir in the lemon juice and remove the sauce from the heat. Either cool the syrup and pour it over the hot bites, or let the bites cool while you make the syrup and […]