Vegan Loubia (Moroccan Stewed White Beans) (WFPB)

Loubia is here to make you go “beananas” with every nourishing spoonful. You will wonder where this recipe “bean” has been all your life. Check out the complete step-by-step guide to making this Loubia (Moroccan Stewed White Beans), 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.

I’m new to polenta but found it to be delicious and this meal lasted me for three days!

Nothing is a more perfect delivery system for Indian curries than this flaky, crunchy, crispy Kerala-style parotta! It’s made with only six simple ingredients (including water!), so you know you are going to enjoy this classic Indian bread ALL. THE. TIME. Check out the complete step-by-step guide to making this Vegan Flaky Kerala Parotta, 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.

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!

A perfect summer treat!

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.