Recipezaar: Jewish (Ashkenazi),Vegan recipes

Bagels II

Tue, 16 Nov 1999 02:12:00 -0500

-- posted by Tonkcats

Lazy Soup

Mon, 22 Oct 2001 11:08:06 -0400

I made this one Friday when I had about 10 minutes to get a pot of soup together. You can put this together in under 4 minutes if all the ingredients are at hand. -- posted by Mirj

Coll'uvetta (Rice with Raisins)

Thu, 25 Oct 2001 10:35:57 -0400

Source: Classic Cuisine of the Italian Jews by Edda Servi Machlin. This is an ancient Venetian dish according to the author and may not be for everyone's taste. -- posted by Mirj

Caramelized Oranges

Mon, 29 Oct 2001 16:52:46 -0500

I got this from Nice and Easy by Lyn Bedford Hall. My kids love it! -- posted by Mirj

Roasted Harvest Vegetables in a Baked Pumpkin

Tue, 30 Oct 2001 18:25:00 -0500

I got this recipe from the Virtual Jerusalem website and made it when we had guests for the High Holidays. Adapted from Vegetarian Cooking for Everyone, by Deborah Madison. -- posted by Mirj

Garlic String / Green Beans

Tue, 30 Oct 2001 18:25:30 -0500

A must for garlic lovers! -- posted by Mirj

Comforting Knishes

Mon, 18 Feb 2002 09:24:32 -0500

Healthy Jewish comfort food is usually an oxymoron. This is actually healthy for you, and delicious! -- posted by Mirj

Purim Chocolate-Covered Nuts

Thu, 21 Feb 2002 08:03:47 -0500

Purim is coming up, a time to exchange yummy gifts of food. This one is always a favorite with our family. -- posted by Mirj

Not-Chicken Soup

Tue, 05 Mar 2002 10:44:32 -0500

This veggie chicken soup is based on a Mollie Katzen recipe. Instead of discarding the vegetable I sometimes mash them, add some eggs, oil and matzo meal and make them into a kugel. -- posted by Mirj

Sfinj -- Moroccan Doughnuts

Mon, 13 May 2002 18:16:32 -0400

My daughter Tehila has a wonderful friend, Adva, who is of Moroccan descent. Her mother makes these treats for the family on holidays, and shares them with our family. The last time we made these together, and had lots of fun doing it. Prep time includes time for the dough to rise. -- posted by Mirj

Bagels

Wed, 16 Oct 2002 22:10:51 -0400

Bagels -- the real, crusty, chewy kind, not the kind you get at Einstein's -- posted by onionjs

Vegetable Kishke

Wed, 02 Apr 2003 20:01:42 -0500

This is traditionally stuffed inside intestines and then cooked on top of a cholent. Nowadays most roll it up in foil or baking paper. Definate unique taste. See instructions to learn about cholent. I am also posting a cholent recipe. -- posted by Caryn Gale

Hot Fruit Compote for Passover or all year round

Fri, 04 Apr 2003 20:02:25 -0500

Most people like to serve compote for dessert on Passover to help alleviate the effects of the matza and because there aren't too many easy or good Passover desserts. I got this recipe from a Passover cookbook called "Let My People Eat" -- posted by Caryn Gale

Annice's Potato and Mushroom Croquettes for Passover

Sun, 06 Apr 2003 20:11:11 -0400

This recipe actually belongs to a wonderful woman named Annice Grinberg. We met on a cooking list about 10 years ago, and I've admired her recipes on the Internet for years. I actually had a chance to meet her a few years ago, and we discovered that I went to high school with her daughter. Any recipe that has Annice's name on it is a winner, like this one. -- posted by Mirj

Pesach Pie Crust

Thu, 10 Apr 2003 20:19:00 -0400

Posted in response to a recipe request. This is one of the most simplest pie crust recipes I've come across for Passover, and it's no-roll, a boon for those of us who hate rolling dough (I'm the President of the NoRoll Club) -- posted by Mirj

Mushroom Rice

Wed, 27 Aug 2003 20:03:46 -0400

Very simple, yet very effective. Best served warm. -- posted by alizaweeza

French Vinaigrette

Wed, 27 Aug 2003 20:04:10 -0400

yum -- posted by alizaweeza

Kosher Vegetarian Cholent

Wed, 14 Jul 2004 20:00:15 -0400

Don't be put off by the amount of cooking time (I've quoted the longest time). It is well worth the wait and develops the flavour better with the long cooking. This recipe is adapted slightly from the original which was found at Just Slow Cooking.com. -- posted by Dragoness

Israeli Winter Fruit Cup

Thu, 25 Aug 2005 15:03:11 -0400

Posted for Zaar World Tour 2005. Oranges and bananas are a great combo, and I like the idea of adding some sweet red wine to a fruit salad! From The Jewish Vegetarian Year Cookbook. Have not tried this recipe yet. -- posted by Kumquat the Cat's friend

Dill and Green Olive Potato Salad

Thu, 25 Aug 2005 15:03:21 -0400

Posted for Zaar World Tour 2005. Allegedly a "favorite company dish" and based on the way this tasted I would agree! The olive and dill combination with a hint of garlic was key. It's also not overly laden with mayonnaise (you might want to add more, if desired), but the original recipe calls for 1/4 cup soy mayonnaise. I used a light mayonnaise. If you are put off by the taste of raw onion, either use less or soak chopped onion in water for an hour or so. From The Jewish Vegetarian Year Cookbook. -- posted by Kumquat the Cat's friend

Black Bean and Red Pepper Salsa

Thu, 25 Aug 2005 15:03:31 -0400

Posted for Zaar World Tour 2005. No tomatoes in here, but full of traditional salsa taste. Can be served as a side dish or salsa dip with pita toasts. From The Jewish Vegetarian Year Cookbook. I have not tried this recipe yet. -- posted by Kumquat the Cat's friend

Russian Style Marinated Mushrooms

Fri, 26 Aug 2005 22:43:16 -0400

Always a winner, this recipe is adapted from one given to me by my friends, Ariella and Chana, both natives of Leningrad/St. Petersburg. They store well in the refrigerator for about two weeks. -- posted by Sarah Chana

Israeli Couscous With Chunky Tomato Sauce

Fri, 26 Aug 2005 23:13:10 -0400

Posted for Zaar World Tour 2005. Try whole wheat couscous for nutritional boost. Can be used to top polenta or pasta. Quick and easy and very low-fat. Saffron is very good but very expensive and some grocery stores only sell it from behind a counter. From Vegetarian Times Cooks Mediterranean. Have not made this yet. -- posted by Kumquat the Cat's friend

Roasted Red Pepper Spread

Mon, 10 Oct 2005 20:18:13 -0400

This is great for the holiday or anytime really. Great served with toasted french bread or water crackers for a festive treat. -- posted by Tish

Home Sweet Home Vegetable Soup

Mon, 20 Feb 2006 14:33:55 -0500

A very simple yet warm, rich and tasty soup. -- posted by Roman Parparov

Sesame Brittle

Wed, 07 Jun 2006 11:39:11 -0400

Every little Jewish kid who grew up in the States always had a Candy Man in shul. He was the old guy who always had hard candies in his pocket for the kids. And those candies usually were the hard little sesame brittle bars that got wedged in between your teeth and under your fillings. Make some of these to bring back memories. -- posted by Mirj

Vegetable Rice (Parve)

Mon, 03 Jul 2006 20:21:40 -0400

From Easy Kosher Cooking by Rosalyn Manesse. Posted for ZWT II '06 -- posted by Cynna

Spinach With Fried Ginger

Mon, 31 Jul 2006 21:40:22 -0400

I love spinach and I love the flavors in this recipe! If you don't have chili oil, check out my recipe for Chili-Ginger Infused Oil Recipe #53448. From Food & Wine magazine. -- posted by Sharon123

Rivka's Veggie Kishke

Mon, 18 Sep 2006 23:14:48 -0400

Another recipe from my beloved teacher, Rivka. This makes a vegetarian "kishke" that is excellent in cholent. I suspect it can be baked and eaten on its own, but I never have. If you have other ideas for it, please let me know -- posted by Sarah Chana

My Mom's Potato Soup

Mon, 18 Sep 2006 23:19:15 -0400

My mom, the Galicianer, makes a mean potato soup that every eastern European native (or wannabe) will love. Easy, hearty, nourishes the soul. -- posted by Sarah Chana

Mom's Bean and Barley Soup

Mon, 18 Sep 2006 23:20:01 -0400

Another heart-warmer, hearty soup from my mom. Kids love it. Tastes even better on the second day. -- posted by Sarah Chana

Sweet Lentils

Sun, 19 Nov 2006 14:34:43 -0500

I received this recipe from a co-worker. She loves it. I haven't tried it yet. The ingredients seem interesting. She says it has a wonderful aroma and sweet flavor. A written quote from her "This is a great one, very "comfy" on a cold morning or afternoon!" -- posted by Engrossed

Perfect Pea Soup (For All the Men in My Life, and the Women Too)

Wed, 29 Nov 2006 11:40:28 -0500

I can't believe I didn't post this one earlier since this is one of the few things in the world that ALL the men in my life love--DH, my sons, my father--and most of the women too. I have a hard-to-please crowd here at home, and they ALL ALWAYS eat this, and drain the pot to the end. On top of that, it is just about the easiest soup to make of all time, and very forgiving if you need to make modifications. You can multiply it to serve massive quantities of people, and it freezes perfectly. It's cheap to make, it's easy, and it's comforting. What more can we ask for? Let me know what your crowd thinks.... -- posted by Sarah Chana

Victorious Vegetable Stock

Fri, 02 Feb 2007 17:05:32 -0500

Finally, a vegetarian stock so rich, flavorful and fragrant that it can really hold its own against chicken stock! Use this in any recipe that calls for chicken stock, or eat it alone as a lovely broth. The nutritional yeast adds nutrients, flavor and a golden color to the broth (please make sure you are not using any other type of yeast! Baker's yeast and Brewer's yeast will not work). The optional addition of parmesan rind increases the richness in a wonderful way - My local Italian deli gives it to me for free. But leave it out for a vegan / parve stock. This broth beats any packaged vegetable stock hands down, if I do say so myself :) -- posted by What's Cooking?

Cucumber-Mustard Salad

Wed, 09 May 2007 23:40:29 -0400

I first tried this in an a restaurant in the Jewish Quarter of Krakow. It struck me as so simple and so good, I had to find a recipe. -- posted by IsisShuru

Awful Falafel

Sat, 19 May 2007 21:56:32 -0400

Don't let the name fool you! these are really tasty and good for you. I used this name because when we went to Israel one of our traveling buddies said he would never eat anything that sounds like awful and he called them Awful Falafels, but it is he that missed out. This is as authentic to the ones in Israel as I could find. -- posted by TERRY DAVIS in Summerville, SC.

Iranian Haroset

Wed, 23 May 2007 09:26:03 -0400

This is from Cooking Light. "Seder means "order" in Hebrew, and the seder meal has several components symbolic of the story retold each year. The meal always includes haroset, a condiment made of fruit, nuts, and honey. Its thick, chutneylike consistency symbolizes the bricks and mortar the Jews had to prepare when they were slaves, while its sweetness represents the joy of freedom that followed their slavery. The tradition of eating haroset as part of the seder dates back at least 1,500 years. Haroset is a kosher dish that showcases the richness of Jewish culinary traditions. As people settled in different areas, they made creative use of local ingredients. Ashkenazic Jews (those from Germany and Eastern Europe) favored apple-based haroset. Sephardic Jews from Spain and countries farther south and east, such as Tunisia, Greece, and Turkey, made their haroset with dates, figs, and other dried fruit (showcased in our Turkish Haroset). In addition to these traditions, it seems every family has its own heirloom recipe. New versions are created all the time, like New England Haroset, which incorporates dried cranberries and maple syrup." -- posted by dicentra

Rosemary Garlic Potatoes

Wed, 08 Aug 2007 22:39:13 -0400

This is a great dish to prepare in advance and let it marinate overnight or more. Then bake it right before you need it. When using small potatoes I usually cut them in half, and when using medium potatoes, I cut them into six or more chunks. The idea is to get lots of surface area for the marinade. -- posted by Mrsspeevs

Spinach With Lemon Rice

Mon, 24 Sep 2007 21:29:19 -0400

Tasty side dish to serve with meat or other vegetable dishes. -- posted by elessi

East Side New York Half-Sour Pickles

Mon, 24 Sep 2007 22:44:51 -0400

Posted as per a request for amberngriffinco. This is from "Eat, Enjoy! The 101 Best Jewish Recipes in America" this was from Frank Kachman, Valley Stream, NY. This takes 2 weeks to be pickled. -- posted by Oolala

Caraway Rye Crackers

Tue, 02 Oct 2007 16:18:03 -0400

These are great with cheese, smoked salmon etc! You can add different seeds, spices...vary the flours...the options are endless! Source: The Flavor Makers Cook Book, Iara Lewin (BNLImp@aol.com) -- posted by Tina and Dave

Cholent D'or

Tue, 19 Feb 2008 00:13:14 -0500

This cholent is a very special veggie cholent that I have spent the past 9 months or so trying to perfect. Cholent was always something that I looked forward to having, but when I went vegetarian, I found it extremely hard to differentiate between "veggie cholent" and just another variety of bean/barley stew. Something was missing from all of those recipes, and I would like to say that I have finally found an acceptable replacement. Also good for those who just want to try something new. Enjoy! Notes: One thing about this cholent that is absolutely necessary is the brown sugar in the sauce. Please don't omit it! It adds a unique savouriness to the final dish that really helps this taste more like a real cholent. If you try to avoid sugar in recipes, try substituting agave nectar (very scant 1/4 cup) or if veganism is not a concern, substitute honey. -- posted by .ryan.

Israeli Couscous With Pistachios and Apricots

Fri, 13 Jun 2008 20:53:43 -0400

This recipe is from Veganomics: The Ultimate Vegan Cookbook. They write that it is Turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper. It sounds good to me, but I love cardamom and cinnamon. -- posted by WiGal

The Very Best Hummus / No Tahini Garbanzo Bean Spread

Tue, 08 Jul 2008 14:14:17 -0400

If you've never liked hummus that's because you only bought that yucky store bought "stuff". Stay away from that and serve this on nice warm crusty bread and watch everyone's faces in delight! I always add more lemon juice, garlic, and salt to my tastes. -- posted by scancan

Joan Nathan's Favorite Falafel

Sun, 11 Jan 2009 22:50:47 -0500

From Joan Nathan's cookbook, " The Foods of Israel Today". She created this recipe after sampling many different falafels and interviewing the people who made them. You can make an Egyptian version by omitting the cilantro and substituting fava beans for the chickpeas. To make this truly "Israeli-style", garnish with tahina sauce (made from ground sesame seeds), harissa hot sauce, pickled turnip, or sauerkraut. In fact, all types of pickled fruits and vegetables (including regular dill pickles, eggplant, mango) work really well! If you can't find tahina sauce, you can serve with hummus or a yogurt sauce. Chickpeas need to soak overnight, and chickpeas mixture must be refrigerated for a few hours. -- posted by blucoat

Mujadarra

Fri, 23 Jan 2009 17:33:09 -0500

This is a fantastic lentil dish. In my quest to find healthier food that my family liked and would actually eat, I decided to try this recipe. It was demonstrated on T.V. by Ali Sabbah from the Mazza Cafe, a Jewish restaurant, in Salt Lake City. My family just ate this up, even my picky five year old boy. I had to post it before I lost the recipe. -- posted by bluesagegirl

Falafel Patties

Tue, 03 Mar 2009 00:42:37 -0500

This is your basic falafel recipe, but over time i,ve added a few things. I like food that's quick to prepare and cook, mainly because i eat all day long, and these can be eaten 20 mins after you first feel the craving!! -- posted by nicky research

Polish Apple & Carrot Tzimmes (Passover)

Thu, 09 Apr 2009 01:35:01 -0400

This is an excellent recipe from Joan Nathan's classic cookbook, "Jewish Cooking in America". -- posted by blucoat