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!
Apple Bread (WFPB)
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.
These muffins are a great not-too-sweet treat for your Tu BiShvat celebration as they contain all seven species mentioned in the Torah: wheat, barley, grapes, figs, pomegranates, olives, and dates.
And no, there are no olives actually in the muffins. (The muffins do include olive oil. If you do not eat oil, you may substitute unsweetened applesauce and if you still want to have the seven species, you can blend a single olive into the fig and date mixture!).
Thanks to the magic of nature’s candy, there’s plenty of rich, sweet flavor in the filling to make up for any of matzah’s shortcomings. Bolstered by the warmth of ground cinnamon and dark brown sugar, it turns into a crisp, downright buttery streusel to cap off the tender berry jumble. Served warm with perhaps a scoop of ice cream melting luxuriously into all the cevasses, or a soft dollop of whipped coconut cream melding into each layer, there are few desserts more comforting.
What am I, chopped liver? Fortunately, no. Made of onions, mushrooms, and cashews, vegan mock chopped liver has replaced the classic Jewish pâté as a contemporary appetizer for special occasions.
This plant-based look-alike (though not taste-alike) is often served as a Passover appetizer with matzo or matzo crackers. You can serve it with raw vegetables, too.
A sister recipe: A similar, now-classic recipe is made with green beans or peas. In the Ashkenazi tradition, green beans and peas aren’t allowed foods during the Passover week. But if it’s not Passover, or you don’t strictly adhere to the chametz rules, feel free to replace the mushrooms with an equivalent amount of steamed fresh or frozen green beans.
Of course, you need not wait for a holiday, or to be Jewish, to make this delicious spread. It’s welcome all year round. This recipe makes about 2 cups.