Rice Paper Bacon

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The easiest, tastiest and cheapest vegan bacon I’ve ever encountered: RICE PAPER BACON!

This is a vegan version of a traditional challah recipe — it is made without eggs. It has also been designed to be completely handmade, no machines necessary.

A delicious savory twist on traditional hamantaschen, these really do taste like pizza. Use any vegan cheese you like (see notes section if you want to make your own) and tomato to make a delicious Purim-perfect pizza roll.

This super easy plate of Apple Nachos is perfect for Tu BiShvat! You can add many of The Seven Sacred Foods (Shivat HaMinim) mentioned in Deuteronomy / Devarim chapter 8 in the Torah. It also makes a great snack any other time of year.

This vegan braided challah is filled with dried fruit like dates, figs, apricots, toasted walnut and orange zest. It is perfect for Tu BiShvat, the new year of the trees in the Jewish tradition, when people eat from the fruit of Israel to remember the country’s abundance.

This latke combines Jewish tradition with Indian, as it is inspired by the Indian pakora snack.

Vegan Gondi, Chickpea Dumpling Stew, is a Persian-Jewish Shabbat hors d’oeuvres. It is typically made with chicken, however, it has been veganized using ground cauliflower and chickpea flour. It can be served alone as a stew or along with basmati rice.

Enter the latke recipe from The Vegan Table by Colleen Patrick Goudreau. Her recipe included ground flax as a binder, which freed the potato pancake from its floury, glutinous density. In fact, these latkes were exactly as I remembered them, light, crispy, and the perfect compliment to a dollop of applesauce. I am sharing her recipe in all its glory, so you too can have the perfect vegan latkes this year.

Baba ghanouj originates from Lebanon and is pronounced as ba-ba gha-noosh (or nooj) in Arabic. Baba ghanouj is also known as baba ganoush, bab ganouj or baba ganousche. It is written as بابا غنوج in Arabic.

The word baba means daddy and the word ghanouj means spoilt. So this is a spoilt daddy dip, haha.

It’s the dried mint in this very creamy and luxurious Baba Ghanouj recipe that makes this Lebanese eggplant dip taste even more spectacular.

A couple of my Lebanese friends even commented how wonderful it is as their family usually make it without. My Lebanese family wins!

This recipe is from my Mother’s recipe index, there are a couple of variations she has passed to me;

smokey
boiled
baked
with garlic, or without
with mint or without, but mostly with.
Whichever way baba ghanouj is made, this authentic Lebanese eggplant dip (or aubergine dip) is a great side dish for any mezze or meal.

When serving baba ganoush, it is always topped with a good glug of extra virgin olive oil.