This newly created recipe was a hit with all the guests we hosted this weekend. Everyone asked for a second, third, and fourth piece. I was really pleased!
This divine baklava recipe features layers upon layers of crispy, golden-brown phyllo pastry that is generously stuffed with a delicious pistachio filling, scented with aromatic cardamom. After baking, this exquisite treat is then soaked in a sweet syrup flavored with rosewater that perfectly balances out the nuttiness of the pistachios. Sprinkled with dried rose petals and bright green ground pistachios, the end result is a mouthwatering and visually stunning dessert that is sure to be a hit with vegans and non-vegans alike. Check out the complete step-by-step guide to making this Vegan Baklava with Rosewater Syrup and Pistachios, along with information about modifying it to suit different dietary needs. This recipe was contributed by Chef Adam Sobel from The Cinnamon Snail, a vegan and kosher caterer located in New Jersey.
Absolutely perfect donut shop-style cider donuts made entirely plant-based! Check out the complete step-by-step guide to making these Vegan Apple Cider Donuts, along with information about modifying it to suit different dietary needs. This recipe was contributed by Chef Adam Sobel from The Cinnamon Snail, a vegan and kosher caterer located in New Jersey.
This vegan Golden Turmeric Cake is moist, just dense enough, and has the perfect sweetness level. It has a delicate crumb and a subtle lemon flavor with a lovely golden yellow color from the turmeric. This cake is featured in the Jewish Food Hero cookbook Feeding Women of the Talmud, Feeding Ourselves by Kenden Alfond, the Jewish Book Council 2022 Notable Notable Book.