(Recipe excerpted as it appears in “The Vilna Vegetarian Cookbook,” by Fania Lewando.)Wash and cook 1 pound spinach, place in a colander and squeeze out the water. Puree in a food mill or food processor. Add...
IngredientsSoup:3 medium to large red beets, peeled and coarsely chopped (consider wearing plastic gloves)3 medium carrots, trimmed and cut into eighths6 large Roma tomatoes, stem ends discarded and tomatoes...
(Gluten Free and Vegan. Recipe by Kayla Kahn from her blog, The Minimalist Pantry. To see the recipe prepared, step-by-step, with accompanying photographs, visit Kayla’s blog post: http://bit.ly/minimalist-pesto) Ingredients1...
INGREDIENTS2tbsp. olive oil, plus approximately 1/2 c. for oiling pie plate and brushing filo dough8 ounces mushrooms, mixed or of one type, trimmed, rinsed, patted dry and cut into half-inch pieces2...
Ingredients2 1/2 c. green or brown lentils, rinsed and picked over for small stones7-8 c. vegetable stock2 medium yellow onions, peeled and finely chopped4 garlic cloves, peeled and minced6 tbsp. olive...
Ingredients-Pastry:1 ¾ cups whole-wheat flour (I used sprouted whole wheat flour)1/4 cup unbleached all-purpose flour, plus more for rolling dough1 tsp. salt1/4 cup olive oil1/3 to 1/2 cup iced water Ingredients...
By Shannon Sarna, The Nosher via JTA
• Published December 21, 2016
It’s sufganiyot season, and there are few things that make me as enthralled as legitimate, cultural/religious reason to eat copious amounts of freshly fried donuts.Sufganiyot, or donuts, are traditionally...
(JTA) — Back in 2003, a lovable half-Jewish character named Seth Cohen introduced the term “Chrismukkah” — an irresistible, if somewhat controversial mash-up of Hanukkah and Christmas — to the...
By Margi Lenga Kahn, Special to the Jewish Light
• Published December 14, 2016
I know. You’re probably thinking you have too many cookbooks already. Enough is enough. That may be true for you, but nearly everyone I know, including me, would welcome a stunning new cookbook with...
