An easy, filling vegan chicken salad recipe for any time of year!
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.
These days, most people consider barley—if they consider it at all—as something wintery, perhaps sharing space with mushrooms in a warming bowl of soup. Here, this ancient whole grain gets the tabbouleh treatment, and becomes a significant salad loaded with herbs (and love—see Proverbs). Nice as part of a biblical mezze (Middle Eastern tapas, if you will), served alongside a blob of hummus and flatbread or with roasted eggplant, it’s just right for spring. Tahini is an extremely luscious sesame paste, available in Middle Eastern groceries, natural food stores, and most supermarkets. Like natural (preservative-free) peanut butter, tahini tends to separate, with the oil floating to the top of the sesame goodness below. Stir well before using.
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.
This super fresh herb and bulgur Mediterranean salad is the perfect snack, side, or even meal when paired with hummus and pita bread! It can be made gluten-free by swapping the bulgur grain for a gluten-free option like quinoa.
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.
