An eggplant lover’s delight, Baba Ghanouj is, like hummus, a classic Middle Eastern spread meant to be scooped up on wedges of pita bread. It’s also good as a dip for raw veggies.
Here’s my tried-and-true recipe for vegan latkes (potato pancakes, a mainstay for Hanukkah celebrations), in which the grated potato is held together with oatmeal in place of the customary eggs. For a gluten-free version, quinoa flakes work splendidly. A small amount of grated carrot adds extra color and flavor. Adapted from Vegan Holiday Kitchen. Photos by Hannah Kaminsky. This recipe makes 3 to 4 dozen latkes, depending on size. more→
This mildly sweet noodle pudding, made dairy-free, is a classic Jewish comfort food, and always welcome at celebrations such as the Jewish New Year (Rosh Hashanah) and Hanukkah. Adapted from Vegan Holiday Kitchen. Photos by Hannah Kaminsky. more→
Finely diced cucumbers, tomatoes, and bell peppers are central to this Israeli salad; other vegetables are sometimes added as well. For a homemade Middle Eastern feast, serve this with Hummus and Baked Falafel with Smoky Tahini Dressing. It’s a nice light dish to serve on the side of Vegan Latkes at Hanukkah; and I also really like this with Tofu and Potato Hash Browns. more→