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Vegan Latkes (Potato Pancakes)

Lisa Dawn Angerame

My mother's potato latkes are the best and she makes them vegan now. This recipe is based on one from her friend Roz, who says that the key is to make them ahead of time, freeze them, and then put them in the oven frozen. They come out great every time and are always the centerpiece of the party! Serve with homemade applesauce.


6 medium russet potatoes
1 medium onion
2 flax eggs (1 flax egg = 1 tablespoon ground flax powder + 3 tablespoons water)
1/3 cup flour
1 teasspoon baking soda
1 teaspoon salt
Safflower oil
  1. Whip up the flax eggs and set aside.
  2. Peel the potatoes and place them and the onions into the food processor. Chop them as fine as possible.
  3. Pour into a strainer and press out as much of the water as possible.
  4. Mix the rest of the ingredients into the onions and potatoes.
  5. Fry up in safflower oil until golden brown on both sides. Drain on paper towels and then freeze.
  6. When ready to serve, bake in a 450° oven until hot.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at

Vegan Kasha Varnishkes

Lisa Dawn Angerame

Here is one of my favorite dishes from growing up It is so simple; it is just kasha (buckwheat groats), onions, farfalle, and salt and pepper.

1/2 cup kasha
1 cup water
1 onion
16 ounces farfalle
Olive oil
Freshly ground black pepper
  1. Boil 1 cup of water and add the kasha. Cover and simmer until all the water is absorbed. Set aside.
  2. Chop the onion and sauté in olive oil. Season well with salt and pepper.
  3. Cook the farfalle pasta.
  4. Add the kasha to the onions and season again.
  5. When the pasta is ready, drain it and add to the mixture. Toss with olive oil and more salt and pepper.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at

Vegan Hamantaschen

Lisa Dawn Angerame

Hamantaschen are traditional Purim cookies that represent Haman's hats. The cookies are slightly cakey and the sweet/tart flavor of the prune filling makes these irresistible. It takes some practice to get the ends to stay together. I found that pinching is not good enough; the edges have to fold over slightly.


2 cups organic prunes
1 cup water
2 1/4 cups flour
1/2 cup vegan cane sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 flax eggs (1flax egg = 1 tbsp ground flax + 3 tablespoons water)
1/2 cup sunflower oil
3 tablespoons warm water
  1. Bring the prunes and water to a boil. Let them sit with the cover of the pot on for a few minutes, and then puree using an immersion blender. Set aside. (There will be prune puree left over if you only make 2 dozen cookies.)
  2. Preheat oven to 375°.
  3. Line baking sheets with parchment paper.
  4. Make the flax eggs.
  5. Sift the flour into a mixing bowl. Add the sugar, baking powder, and salt and mix together. Add the flax eggs, oil and extra water (if necessary).
  6. Flour a clean surface and a rolling pin. Roll out the dough and use a 3" cookie cutter to cut out circles. Place them on the baking sheet, gather up the scraps and continue until done.
  7. Using a 1/2 teaspoon measure, drop the prune puree in the middle of each cookie. Pull the edges together and fold them into a triangle. Don't pinch...fold.
  8. Bake for 20 minutes.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at

Vegan Borscht

Lisa Dawn Angerame

This borscht recipe is really easy, and since it is served cold, you can make it ahead of time. The beets cook into a colorful soup for a festive addition to Jewish holiday meals.

8 small beets
1 large onion
1 lemon
3 tablespoons of vegan cane sugar
2 quarts of water
2 russet potatoes
Vegan sour cream (optional)
  1. Peel and chop the beets and the onion, and place them in a deep pot and cover with the water.
  2. Add the juice of 1/2 of the lemon, 1 tablespoon of sugar, and a dash of salt.
  3. Bring to a boil and simmer for about an hour (or until the beets are soft).
  4. Add the remaining sugar and the juice of the other half of the lemon. Taste and adjust salt.
  5. Using an immersion blender, process it a bit to break up the beets (not too long).
  6. Place in an airtight container and store in refrigerator.
  7. Peel and chop the potatoes. Boil in a separate pot until they are soft. Place in airtight container and store in refrigerator.
  8. To serve, place the potatoes in the soup and top with vegan sour cream and dill.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at

Vegan Seven-Vegetable Soup with Matzah Balls

Lisa Dawn Angerame

This soup is easy and fantastic - and seven is a lucky number in Judaism! This colorful soup is nutrient-rich and is great on its own or served topped with vegan matzah balls during Passover.

2 large onions
6 large carrots
3 celery stalks
1 sweet potato
1 russet potato
2 small turnips
1 leek
2 cups vegetable stock
4 cups water
  1. Start to peel and chop the vegetables to about the same size.
  2. Meanwhile, in a deep pot, sauté the onions in olive oil. As you finish chopping, gradually add the other vegetables, salting each layer.
  3. Cover vegetables with stock and water. Add as much dill and parsley as you like.
  4. Bring to a boil, reduce to a simmer and let it cook for about an hour. When it is done, turn the stove off and let it sit for at least 15 minutes.
  5. Using an immersion blender (you can use a regular blender, but I would not do this with piping hot soup), blend just enough soup to get a creamy consistency but with enough vegetables left intact for texture.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at

1654 Barley Salad

Tina Wasserman

I created this salad in 2005 in celebration of the 350th anniversary of Jews in America. The gardening technique practiced in Plymouth, Massachusetts, inspired this salad. 

Small squares of land were cultivated next to the colonists' houses to provide food for the families. The Native Americans taught the pilgrims how to commingle different crops in one square bed to enhance the growth of all. A fish head was buried in the center of a three-foot-square. Corn was planted directly on top to absorb the nitrogen from the decomposing head. Pole beans were planted around the corn to protect and and fertilize the corn as well. Cucumbers or squash were planted around the perimeter because their rough leaves kept animals and playful children away from the vegetation.

Tomatoes were native to the Americas but not necessarily used in salads until much later. I have included grape tomatoes for the modern palate.

4 cloves of garlic, finely minced
1/4 cup finely chopped cilantro
24 red grape tomatoes cut in half horizontally
1/2 cucumber, peeled, seeded, and diced
1 teaspoon minced (or 1/4 teaspoon dried) fresh rosemary
1 teaspoon ground cumin
Pinch of cloves
1 jalapeno pepper, seeded and finely diced
1/4 cup extra virgin olive oil
1/2 teaspoon coarse kosher salt
Freshly ground black pepper to taste
2 cups frozen yellow corn, defrosted
1 cup frozen cut green beans, defrosted
3 scallions, finely sliced
1/4 cup roasted red pepper, jarred or fresh, diced
1 15-ounce can black beans, drained and rinsed
3/4 cup barley
4 cups water
Additional salt and freshly ground pepper to taste
  1. Combine the first 11 ingredients in a large glass serving bowl. Let marinate for at least 1/2 hour at room temperature.
  2. Defrost the corn and the green beans. Discard any accumulated liquid. Have all of your remaining ingredients ready while you cook the barley.
  3. Bring 4 cups of water to a rolling boil. Add 1/2 teaspoon salt and then the barley. Stir to combine, cover, and reduce the heat to low. Cook for 40 minutes, until the barley is tender but not mushy.
  4. When the barley is done, quickly drain it (without rinsing) and pour it over the tomato mixture. Toss with the remaining ingredients. Add more salt and pepper as needed.



Tina's Tidbits: 
  • The easiest way to peel a clove of garlic is to lightly smash it under the flat side of a large knife. The peel will then easily pull away.
  • When working with hot peppers, place your hand in a plastic bag while slicing to prevent the pepper oils from burning your skin.




Italian Marinated Roasted Red Bell Peppers

Tina Wasserman

The following recipe is based on the technique described in Classic Italian Jewish Cooking by Edda Servi Machlin. My use of balsamic vinegar gives the peppers a sweet taste. Jewish cooks have been preparing peppers this way for centuries.

3 very large sweet red peppers
1/2 cup balsamic vinegar
2 very large cloves of garlic, cut into quarters
1 teaspoon salt
Freshly ground black pepper
About 3/4 cup extra virgin olive oil, enough to cover
  1. Preheat the oven to 550°F.
  2. Place the whole peppers on a baking sheet and roast them for 15 minutes or until the peel is blackened in spots.
  3. Meanwhile, fill a large bowl with water and 8 ice cubes.
  4. When the peppers are done, immediately plunge them into the bowl of ice water.
  5. When the peppers are cool enough to handle, peel them under water. Remove the stem and seeds and any interior membrane.
  6. Cut the peppers lengthwise into 1/2-inch strips. You may wish to cut the strips in half crosswise if the peppers are very long.
  7. Bring the vinegar and salt to a boil in a stainless steel or enameled pan. Add the sliced peppers and cook for 3 minutes, stirring with a soft spoon or spatula.
  8. Allow the mixture to cool to room temperature.
  9. Drain the peppers. Stir in the garlic and salt and pepper to taste.
  10. Place the mixture in a 1-quart wide-mouthed glass jar. Pour olive oil over the peppers to cover. Bang the uncovered jar on the counter to force any air bubbles to the surface--this will prevent mold from forming on the peppers.
  11. Close the lid tightly on the jar and refrigerate. The peppers may be eaten soon after, but for the best flavor wait 24 hours. Serve and enjoy.
Tina's Tidbits: 
  • Roasting peppers in a hot oven causes the peppers to blister but the "meat" of the vegetable does not burn. You'll preserve the flesh of your peppers far better this way than roasting them on a grill.
  • By far the easiest way to peel peppers is immediately after water submersion.
  • Any time you are boiling vinegar and salt, it must be in a non-reactive pan. Stainless steel, glass, or enamel are all okay. Copper, brass, and aluminum will react with the liquid and ruin your recipe.
  • Balsamic vinegar will turn the peppers a dark mahogany color. If you want them to look more natural, use apple cider vinegar or white wine vinegar instead.


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