Curried Lentils and Vegetables
In the 17th through 19th centuries, British, Dutch, and Portuguese traders sailing the Spice Route made a mandatory stop in the Moluccas (Spice Islands) for nutmeg, mace, and cloves; and Sri Lanka and the Malabar Coast (on the southwestern tip of India) for their exclusively grown Malabar cinnamo
1654 Barley Salad
This recipe was created in 2005 in celebration of the 350th anniversary of Jews in America – inspired by gardening techniques practiced in Plymouth, MA.
Mustacchioni - Miniature Chocolate Almond Tortes
Almond cultivation was among the primary occupations of Mediterranean Jews, and it was the Spanish Jews who first replaced flour with ground almonds in baking their tortas.
Spring Barley Risotto with Asparagus and Lemon
On Tu BiSh'vat it is customary to eat foods from these seven species: wheat, barley, grapes, figs, pomegranates, olives, and dates.
This recipe is more nutritious than typical risotto and has that same risotto consistency, plus the natural starch in the barley grain adds creaminess to the dish. The use of saffron mimics the classic Risotto Milanese, which some connect to the Venetian Jewish community.
Summer Barley Salad
One summer I created this recipe combining herbs in my garden with store produce.
Vegan Borscht
Vegan Challah
Round challah symbolizes the cycle of the year and are traditional for Rosh HaShanah; challot are traditionally braided for Shabbat. Either way, the key to delicious challah is kneading the dough.
Vegan Sweet Noodle Kugel
To celebrate a sweet Rosh HaShanah, here is a great option for a soy-free noodle kugel.
Vegan Lokshen Kugel (Noodle Pudding) Just Like Mom's
My mother's lokshen kugel is probably the best thing she made for us every year on Rosh HaShanah and Yom Kippur. It took some trial and error to successfully make it vegan, but here it is! This recipe makes a big, casserole-dish-sized kugel.
Tu BiShvat Fruit and Nut Cups
This dish pays homage to the Seven Species, which we eat on Tu BiShvat.