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Topic: Vegan

Recipe: Nectarine Elderflower Chutney

This recipe comes to us from 2019 Hazon Food Conference Presenter Miche Bacher. My tag line, “eat pretty”, is not just about how beautiful flowers are and how pretty your plates are when you include flowers in your food, it is a metaphor for the way edible flowers can help us take care of the earth. The flowers we choose to eat are grown organically and are just as enticing to our pollinator friends as they are to us. Fresh flower season is short, so make sure to take full advantage by “putting up” your bounty. Make your vinegars, oils, sugars, chutneys, and alcoholic infusions, and don’t forget to share with friends and family! I love chutney! Really, really, love chutney. It is so underutilized and has incredible potential. I make chutneys all summer long using fresh summer fruits and flowers and through fall and winter with frozen blackberries and dried hibiscus. What do flowers add? Well – they add that “what’s in this?” factor, some health benefits, and a pinch of extra yummm…Don’t have the specific fruit in this recipe? Or the right flower sugar? It’s ok – mix and match, find what you like, the technique is the […]

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Recipe: Sutlach (Cream of Rice Pudding)

This recipe comes to us from 2019 Hazon Food Conference Presenter Susan Barocas. A creamy, delicate pudding, sutlach (in Turkish sütlaҫ or mahallebi) is traditionally served to break the fast after Yom Kippur and for Shabbat morning breakfast, although it is a beloved treat any time. The pudding is prepared with milk or pipitada, a drink made by steeping dried and ground cantaloupe seeds in water for 24 hours. This drink is said to be especially restorative following the fast. Instead of vanilla and orange zest, you can use 2 tablespoons rose water for a different flavor. Many people fondly remember mothers or grandmothers sprinkling cinnamon in the shape of their initials on the top of individual servings. Recipe from Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Goldstein. Ingredients 6 tbsp rice flour or cream of rice 6 tbsp sugar 5-6 tbsp water 4 cups milk 1 tsp vanilla extract 1 tbsp grated orange zest Ground cinnamon Preparation In a bowl, combine the rice flour or Cream of Rice and sugar. Gradually add the water, stirring until a thick lump-free paste forms. Cooking In a saucepan, bring the milk to a boil over medium heat. Gradually add the […]

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Recipe: Grounding Khichari (Rice and Lentil Stew)

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) Here is my grounding and warming version of this meal-in-a-pot dish. You can easily prepare it in a slow cooker by starting it at night on low, then in the morning pack the ready khichari in a thermos and take it to work. Grounding Khichari goes well with any of the chutneys on pages 191 to 192, with salads, and with cooked leafy greens. Gluten free, Dairy free Makes about 4 servings Prep: 10 minutes Cook: 40 minutes Ingredients 1⁄2 cup yellow split mung dal or red lentils 1 cup basmati rice 1 tablespoon ghee, sesame oil, or olive oil 1⁄2 teaspoon ground turmeric 1 tablespoon grated fresh ginger 6 curry leaves or 2 bay leaves 1 small green Thai chile, seeded and minced 2 1⁄2 teaspoons Grounding Masala 2 teaspoons salt 2 cups diced vegetables (you can combine a few), such as carrots, sweet potatoes, taro root, green beans, zucchini, fennel, turnips, celery root, beets, and/or leafy greens 4 to 5 cups water (or if you are using […]

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chickpea salad

Recipe: Chickpea Salad

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, […]

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Recipe: Aquafaba Mayonnaise

This recipe comes to us from 2019 Hazon Food Conference Presenter Liz Rueven. Making aquafaba mayonnaise involves using reserved liquid from canned beans. It’s a great no-waste option and a creative solution for vegans. Note that it will be less thick than store bought mayo. This recipe is parve and vegan. It’s best to use liquid from chickpeas or white beans as they yield a more aesthetically pleasing mayonnaise than what blends up from darker beans. Nobody wants a muddy looking mayo. Ingredients ¼ cup aquafaba 1 tablespoon apple cider vinegar 1 rounded teaspoon Dijon mustard ½ teaspoon fine grain sea salt ¾ cup neutral flavored oil, like grapeseed Directions Combine aquafaba, apple cider vinegar, mustard and salt in the bowl of a stand mixer*. Whip, using the whisk attachment, on medium speed until the aquafaba gets foamy. Kick it up to medium- high speed until it gets thick, very foamy and soft. Loose peaks will form after about 10-20 minutes. While the mixer is running, add ¼ cup of the oil, drop by drop, and then slowly add the remainder of the oil in a thin, steady stream. Transfer mayonnaise into a covered container in the refrigerator, allowing it […]

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veggies soup

Recipe: Zero Waste Veggie Broth and other Variations on Making Stock

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 […]

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cilantro sqr

Recipe: Cilantro Chutney

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 […]

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chai square

Recipe: Almond Milk Chai

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 […]

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almond milk sqr

Recipe: Almond Milk

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 […]

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baklava bites resized

Recipe: Baklava Bites

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 […]

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Chocolate-Chip-Banana-Bread-Waffles

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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Barocas Eggplants Crop (2)

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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vegan-jackfruit-sandwich-SQ

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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Vegan-Peanut-Butter-Cup-Pie

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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