It’s almost time to switch from making conventional granola with rolled oats to quinoa for Pesach. This week I am starting to see the early posts of baking, meal plans and questions about Passover recipes. Now that I have replenished our granola supply one more tome, I will also be focusing on Passover!
Tag Archives: vegan
Mushroom Barley Soup
A close friend has requested my recipe for Mushroom Barley Soup – the ultimate compliment – so I am sharing it here. After several weeks of beautiful weather with balmy temperatures we are back to wind and rain here in the north of Israel and so a perfect day to make another hardy, winter soup!
Easy Tofu Tips + Everyday Tofu Recipe
If you have wistfully picked up a box of fresh tofu in the supermarket only to put it down again because it would “just sit in your refrigerator,” this is for you.
If its Sunday …
It’s time to make the granola! Sunday mornings are a great time to replenish our supplies, starting the new week with the slightly sweet nutty scent of fresh granola. I generally make a double recipe, divided between two jars. I have posted this Gluten Free granola recipe before. Granola is delicious morning, noon or nightContinue reading “If its Sunday …”
Vegan Mint Chocolate Ice Cream
For some time I have been trying to ‘crack the code’ on a vegan ice cream including some combination of mint, chocolate and crunch. Until today I was not satisfied with the results; the proportions of the mint to chocolate were off, and there was no crunch. (I had earlier tried to make a classicContinue reading “Vegan Mint Chocolate Ice Cream”
Crunchy Tofu Salad
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 youContinue reading “Crunchy Tofu Salad”
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 buyContinue reading “Basic Vegan Sour Cream”
Basil Cloning for Late Bloomers
With cloning, you don’t have to be an avid gardener to have your own fresh basil at any time of the year. Even if you don’t have space for a container garden, it should be possible to grow your own basil plant from a sprig taken from basil you bring home from the store.
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.
Your Second-Middle Age: 