You don’t have to sauté or marinade tofu to enjoy it. Whenever you find yourself short on time or just don’t want to cook, this is a super easy and delicious way to add healthy protein to a green salad. This is my favorite cold Crunchy Tofu Salad recipe, provided by special request. If youContinueContinue reading “Crunchy Tofu Salad”
Category Archives: cooking
Basic Vegan Sour Cream
Making vegan sour cream from silken tofu is more of an idea than a recipe; different iterations are readily available online. This is mine. But first, the back story: While “veganizing” my favorite marble cake recipe requiring sour cream, I realized that I had no vegan sour cream on hand. I don’t like to buyContinueContinue reading “Basic Vegan Sour Cream”
Green Papaya Salad with Tofu
This is a Thai-Style salad that I have adapted from the amazing Thai Vegetarian Cooking (1991) by Vatharin Shumichitr. I can’t claim that it is truly Thai; I did not follow the recipe exactly, both because of the ingredients that I had on hand, and our preferences. It was still delicious!
Vegan Tahini Fudge Ice Cream
Tahini Fudge Ice Cream is a dairy-free delight – easy to make, with rich and satisfying flavor.
Gluten Free (GF) Passover Granola with Quinoa Flakes
Substituting Quinoa flakes (available from organic / health food stores) for rolled oats makes for a delightful granola with no more work and great taste. Another Passover miracle?
Gluten Free (GF) Granola
Back in the day, we used to eat granola in the morning with milk or yogurt for breakfast, as a snack throughout the day, and in the evening to top fruit or ice cream. I am not sure why we stopped making it (and eating it), however of the blue last week my husband asked if I would make him some granola. Now we are off and running again.
Celebrating the Circle of Life with Round Challah Shapes
Round Challah shapes that we eat during the Jewish fall holiday cycle symbolize the circle of life, wholeness, and return (tshuvah).
Alternative (Vegetable) Piecrust
As an alternative piecrust for vegetable pies/quiches, I have been experimenting with gluten-free, vegan and lower-carb substitutions for the traditional wheat-based crust. In the past, I have used shredded potatoes seasoned with onion or shallot and garlic for a Passover-friendly pie crust, and so I thought I would try using different vegetables for a lower-carb alternative crust.
Black-Eyed Pea Salad aka Aaron’s Appetizer
Black-eyed peas for New Years are a multicultural phenomenon, eaten to usher in the new year, as a symbol of luck, prosperity, and/or in association with other milestone events, including Emancipation of African-American slaves in January 1963. There is no reason to wait for the holidays to make this delicious black-eyed pea salad as an easy summer salad or nutritious add-on for your Buddha bowls.
Leek-Mushroom vs. Spinach-Feta (Pie)
The back story: Last month we started to receive weekly produce boxes from the organic farm that delivers to our neighborhood here in Zichron Yaakov. We do go through a surprising amount of fresh fruits and vegetables and so I was hopeful that the organic produce boxes would work out – I really love theContinueContinue reading “Leek-Mushroom vs. Spinach-Feta (Pie)”
Your Second-Middle Age: 