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. This recipe is a must-try for eggplant lovers!
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This mildly sweet vegan noodle kugel, 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. Continue Reading…
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. Continue Reading…
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. Continue Reading…
