Monthly Archives: February 2011

Warm Potato and Fennel Salad with Parsley Sauce

This warm potato salad is bathed in a richly flavored parsley sauce, and gets a lovely anise flavor form fresh fennel.

Vegan Passover Seder Recipes and Menus

These vegan Passover Seder recipes and menus (great for vegetarians too) focus on the fresh produce of early spring — very fitting, as the holiday has connotations of renewal and rebirth. Though there’s flexibility in what may be served for the meal itself, there are also many restrictions. Ashkenazic Jews avoid, aside from bread-related products, […]

Split Pea Soup with Barley and Vegetables

Split pea soup, an American classic, is high on my list of great comfort foods. You can make this one with green or yellow split peas; the vegetables and barley make it even more enticing. A meal in a bowl, you need just add salad and fresh bread and you’re all set.

Easy Roasted Red Pepper Sauce

Roasted red peppers from a jar plus silken tofu equal a quick route to a flavorful sauce or dip You can use this for raw veggies or tortilla chips, or as a spread for fresh pita bread. It’s also good dolloped onto simple vegan quesadillas, or as a sauce for potatoes, sweet potatoes, and grains.

Pan-Roasted Caulflower with Dried Tomatoes

In our home, cauliflower is a favorite vegetable, right up there with kale and broccoli. We’re more than glad to have it simply steamed, but pan-roasting it and adding dried tomatoes and basil is an easy way to dress it up.

Cinnamon-Walnut Crumble Coffee Cake

I love a good cinnamon-walnut coffee cake to serve as a snack or for breakfast, and when I need a vegan version, this recipe is the one I turn to. 

Sautéed Carrots with Almonds

This simple side dish of carrots embellished with almonds and herbs brings color and natural sweetness to the dinner plate. It’s a favorite vegetable dish to serve with a Passover or Jewish New Year dinner. Photos by Evan Atlas.

Passover Pineapple Crumble

Matzo meal makes a perfect crumble topping for a fruity dessert made with pineapple and pears or apples to round out the Passover meal. Serve with a dollop of nondairy ice cream if you’d like to dress it up. Photos by Evan Atlas.