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...
(Recipe adapted from The New Persian Kitchen, by Louisa Shafia)Ingredients2 c. white basmati rice, soaked in cold water for 1 hour3 c. waterCoarse kosher salt, to taste5 tbsp. unrefined coconut oil, divided,...
(Recipe adapted from Soframiz, by Anna Sortun and Maura Kilpatrick)Ingredients1 c. all-purpose flour1 1/2 tsp. baking powder1/4 tsp. coarse kosher salt6 eggs, at room temperature2 tsp. rose water8 oz....
By Margi Lenga Kahn, Special to the Jewish Light
• Published February 15, 2017
I recently presented a unique cooking demonstration to a gathering at Crown Center in University City. What made it unique was a remarkably contemporary vegetarian cookbook dating back before World War...
(Recipe excerpted as it appears in “The Vilna Vegetarian Cookbook,” by Fania Lewando.)Thinly slice 2 pounds raw cabbage, salt it and allow to rest 1 hour in a bowl, weighted with a smaller bowl. Squeeze...
(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...
