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Three encounters from a day with 50 students from HUC, spending their first year in Israel before beginning their studies at the stateside campuses.
This colorful soup is nutrient-rich and is great on its own or served topped with vegan matzah balls during Passover.
The brilliance of this recipe is that you don't boil the matzah balls. You bake them! This way, they stay intact.
The walnuts in this sweet kugel give it great texture, and the quinoa flakes add just the right amount of moisture.
This Passover dish is simple to prepare. Serve as a hearty appetizer with crudite for dipping, or use as side dish alongside the main course.
These make for an amazing Passover treat! If peanuts don't conform to your Passover minhag, try using almond butter in this recipe instead.