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Charoset

April 4, 2012

“This Friday night, Jewish families around the world will sit down for the Passover Seder. Three or four hours later, they’ll actually start to eat. But before the main meal (shulchan aruch), and after the telling of the story of the exodus from Egypt (magid), the first real taste of food will be a sandwich (corach) made out of bitter herbs (maror), matzo, and charoset—a sweet condiment made out of ground apples and nuts.”

Read the rest of my post over at Slate.

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Corn Soup With Roasted Red Pepper Sauce

March 30, 2012

I recently jumped on the Pintrest bandwagon and the first thing I did was create a “Gourmet Vegan” board. Yes, all my food is “gourmet” but this board is dedicated to recipes from now defunct (but somewhat alive on the Internet) Gourmet magazine that are either vegan or easy to veganize. I was hesitant about Pinterest, and I still don’t fully understand how to use it as a form of social media, but I it’s turned out to be the best way to organize recipes I find online. It’s purely visual, so as long as there’s a photo, you basically have a pin board of all the things you’ve seen and liked. Some more Pinterest thoughts later perhaps, but now, on to corn soup!

March may not be the prime time to make this soup, but I was in the mood for a lighter, nonsquash/nonlentil option. I’m sure fresh corn will add a nice touch, but I found the frozen variety to work just as well. This recipe uses oats to thicken it, something I didn’t really expect (and was a bit nervous to try), but my friend Jess reassured me that this is how it’s done at the Natural Gourmet Institute. Top it off with some roasted red pepper sauce and basil and you have a lovely summer night dinner in the middle of March. [You will definitely need a blender/immersion blender for this.]

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Seitan Pot Pie

March 14, 2012

Fans of this blog (Hi Mom!) will realize that, aside from tempeh and kale, my biggest obsession of late is pie. Not the dessert kind (I agree with Nathan here) but the savory-meal kind. I recently made a tempeh shepherd’s pie and last year on Pi day I made a vegetable pot pie. This year, in celebration, I decided to try and make mini/individualized pot pies in my brand new ramkins. I went with a version of “All American Seitan Pie” from my favorite Veganomicon.

It’s only the tiniest bit more work, but was such a huge success that I may start making all my food in individualized portions. Happy Pi day! (Yes, the pie closest to you in that last image has the Pi sign.)

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Banana Marble Cake

March 10, 2012

Growing up, my family wasn’t so into dessert. Maybe we were and I’m rewriting history, but there are only a few baked goods I remember my mom preparing and therefore remember helping her prepare (or the smell on Friday afternoons in the mad rush up to Shabbat). Number one at the Krule/Fader residence was mandel bread. Let’s just get this out of the way, I don’t care what your Baubie says, my mom makes the best mandel bread. Alas, it’s not vegan, but one day I will vegan-ify it. Next, on Shmini Atzeret (not Shavuot for some reason) my mom made these two AMAZING cheesecakes (also not vegan) one had a ricotta base and the other was heavily chocolate. To this day (or I guess till the day I stopped eating dairy) every other cheese cake just never really tasted like cheese cake should. I think all lists like this should really only have three entries, so I’m going to skip over the apple cake that my mom made for my brother because I’ve never been fond of baked apples and go straight to marble cake.

I can’t really explain why, but for some reason marble cake was always the biggest treat in my mind. It was the most artistic of all the baked goods because of the mysterious swirl that for some reason exceeded my imagination (it’s actually fairly simple technique that’s exceptionally fun to execute) and everyone knows two flavors are better than one. My mother’s marble cake didn’t have a banana base, but when I saw this recipe in Post Punk Kitchen, I knew I had to give it a shot. In addition to my fondness of marble cakes, in high school I was the girl who made yogurt-banana cake birthday cakes and single-handedly converted an entire grade into banana-cake eating party-goers. I decided to bake these in three small tins, but it works just as well in one large one. Again, the shape is funny to me, but makes for easy slicing. If you want to get a bit more chocolaty, you can try throwing in a few chocolate chips.

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Kale Salad With Peanut Butter-Ginger Dressing

February 9, 2012

Confession: I may have made this three times this week. Which should be followed by … Warning: This recipe is a bit addictive. Aside from tempeh, I’ve been binging on kale these days. While it’s great that Andre 3000 loves kale, his recipe doesn’t even compare to this one, adapted (simplified?) from Kathy Patalsky’s recipe.

I eat it as a salad, but sometimes, I like to mix it with some curried quinoa or with a little extra dressing and some udon.

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Tempeh Shepherd’s Pie

February 2, 2012

Let’s just get this out of the way, I’m clearly obsessed with tempeh. I know what I said, but ever since I learned this “boiling out the bitterness” trick, I’ve been on a tempeh tear–and I love it!

I’m usually not a fan of the one-pot meals–I like to plan long, complicated menus, but sometimes it’s nice when everything comes together in one dish. This pie’s got everything: the sweet, the savory,the potato-y, and most importantly the tempeh. It is taken from/inspired by a wonderful recipe in the always dependable Veganomicon.

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French Lentil Soup with Kabocha and Parsnip

January 4, 2012

I have a not so secret obsession with kabocha squash. I’ve been known to make people wait late at night if I see a good looking one in a bodega window. This particular one I bought in Chinatown after a family Jewish Christmas replete with a movie (The Descendants) and Chinese food (Buddah Boddai). This Japanese pumpkin, which is supposedly an aphrodisiac, is perfect sliced and roasted in the oven with a bit of olive oil, but I decided to make a meal out of it.

With temperatures in New York reaching the single digits, it’s officially soup season, my favorite season of the year. I like to blend this soup, in which case you’ll need an immersion blender, but it can also be eaten as is. Read more…