Include your vegan and vegetarian friends and serve this vegan version of the Jewish classic.
vegan
Kohlrabi & Kale Soup
Two fall favorites in one surprisingly light and flavorful soup.
Roasted Tofu & Artichoke Heart Orzo Salad with Marinated Cauliflower
Pressing and then marinating the tofu with jarred artichoke hearts makes for an extremely flavorful, vegan pasta salad.
Samosa Egg Roll
A mashup of two of my favorite apps–samosas and egg rolls.
Spicy Sesame Soba with Kohlrabi
Blending flavors from all over the globe, these cold noodles are the perfect summer meal.
Kale Soup with Lemon, Dill and Leeks
Kale for dinner? Why not? Lemon, dill and leeks add a ton of flavor to this healthy soup.
Marble Cake for an Anniversary under Quarantine
Ingredients: for the cake: 2 cups flour 3/4 cup sugar 1 teaspoon baking soda pinch salt 1/2 cup olive oil (or canola or vegetable) 1 1/2 teaspoons white vinegar 1 teaspoon vanilla 1 cup water 1 tablespoon cocoa for the icing (optional) 4 oz brick cream cheese, at room temperature […]
One Bowl Pantry Chocolate Snack Cake
Ingredients: 1 1/2 cups flour 1 cup light brown sugar (can sub regular or dark) 1/3 cup cocoa 1 teaspoon baking soda pinch salt 1/2 cup olive oil (or canola or vegetable) 1 1/2 teaspoons white vinegar 1 teaspoon vanilla 1 cup water 2 tablespoons cold brew coffee […]
Coconut & Lime Bundt Cake (vegan)
Ingredients: 3 cups flour 1 teaspoon baking powder 2 teaspoons baking soda 1 3/4 cups sweetened, flaked coconut 1 1/2 cups sugar 2/3 cups canola oil 14 oz (canned) full-fat coconut milk (not light!) 1/4 cup lime juice zest of 2 limes 1 teaspoon vanilla pinch salt for the glaze: […]
Rainbow Chard, Meyer Lemon and Dill Orzo
Ingredients: 1 cup orzo 15 oz (canned) cannellini beans, drained 1 large bunch of rainbow chard or Swiss chard, stems and leaves chopped (separate the stems and leaves) 3 cloves garlic, minced 1 small red onion, cut into half-moon sliced 1/4 cup chopped dill 3/4 (loose) cup Italian or curly […]