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.
Juicy, tender, and satisfying, this vegan brisket is a perfect dinner or holiday centerpiece. Slow roasted so it’s fork-tender, this seitan brisket will have vegans and non-vegans raving. An Instant Pot is NOT required for the first half of the cooking process–you can steam it on your stovetop, but an Instant Pot saves time.
If you, your family or guests are plant-based or allergic to fish, a vegan smoked salmon is super easy to make with this vegan lox recipe! Typical vegan smoked salmon recipes can take up to 3 days of preparation, but not this carrot lox recipe! It’s much quicker.
This vegan lox recipe is so fast and simple. It’s great to make on the weekend to use for Sunday brunch or as a food prep for the rest of the week!
Whether you have a barbeque smoker or just whip up my marinade, you can have fun with different ways to prepare this delicious plant-based recipe.
Sweet noodle kugel, the Jewish classic, is made dairy free, but it’s just as luscious as the original. Noodle kugel, a staple Eastern European comfort food, is a cross between a side dish and a dessert — a rich, substantial one at that.
Noodle kugel is often served at holidays and is especially appropriate for the Jewish New Year (Rosh Hashanah), when sweet foods are favored.
What’s a kugel? Basically defined, a kugel is simply a casserole. In the Jewish tradition, one that’s built around a specific food, like this one featuring noodles. Another famous one is potato kugel, and we’ve got a recipe for that one, too.
The traditional recipe for noodle kugel features egg noodles bathed in lots of dairy (in the form of cottage cheese, cream cheese, farmer’s cheese, or a combination). Often, eggs and lots of butter are part of the mix, adding up to a crescendo of cholesterol.
This vegan version proves that it doesn’t have to be that way. It tastes just as decadent, with less fat and no cholesterol. Your bubbe might think it’s weird to make lokschen kugel with silken tofu, but once she tastes it, she’ll kvell. Photos by Hannah Kaminsky, Bittersweet Blog.
Corn schnitzels was by far my favorite childhood lunch choice for years. I love corn so much–the sweetness, the texture, the creaminess of it. I recreated my own homemade version, and it turned out delicious. Crunchy, sweet, salty and decadent. I like to dip mine with homemade Thousand Island Sauce– just mix ketchup with vegan mayo. It’s a great kids-friendly meal. Pair with a zesty tabbouleh salad and you’ll have a balanced, healthy dinner on the table.