Jewish New Year
This delicious Moroccan-inspired stew looks as good as it tastes. It’s a wonderful way to warm up cold season dinners, with sweet sugar pumpkin or butternut squash in an aromatic broth. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Read More→
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There’s something so classy about baked pears! The subtle maple flavor suits them just right. This is an light dessert choice for serving following filling meals; if serving to company, double the recipe. Adapted from The Vegetarian 5-Ingredient Gourmet. Read More→
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This naturally well-flavored side dish of sweet leeks and bell peppers goes well with just about any kind of simple plant-based protein entrée. Read More→
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This simple zucchini recipe is adapted from a Sicilian classic. It’s a simple salad that’s welcome in late summer or early fall, when zucchini and mint are abundant. Read More→
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This potato salad, combining white or golden potatoes and sweet potatoes is one I often make for company. It’s so pretty, perched on mixed greens and ringed with grape tomatoes and avocado, yet is incredibly easy to prepare. Adapted from Vegan Express. Read More→
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I’m very fond of beets and am always happy to devise new and different ways of preparing them. They’re wonderful combined with the crunch of cucumber and the sweetness of citrus. Read More→
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Though beet borscht is generally eaten cold, the addition of potatoes creates a more robust version for fall or winter. Unless you are fond of grating, doing so in a food processor makes the job much easier. Adapted from Vegan Soups and Hearty Stews for All Seasons. Read More→
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Ashkenazi Jews consider honey cake to be an integral part of their New Year celebration. Here, a combination of agave nectar make vegan version of honey cake practically indistinguishable from the classic version. Adapted from Vegan Holiday Kitchen. Photo by
Susan Voisin, FatFree Vegan Kitchen.
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