Ashkenazi Jews consider honey cake to be an integral part of their New Year celebration. In this recipe, a combination of agave nectar and maple syrup add up to…
An Eastern European standard, tzimmes is a roasted vegetable dish that is made a number of ways, depending on the occasion. For the Jewish New Year, Rosh Hashana, the appropriate…
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.…
It took a while for a virtual non-baker like me to get the hang of baking without eggs, but I did. One of my first projects was to learn…
This potato kugel (which is a baked pudding or a casserole) is reminiscent of my grandmother’s, but I kicked up the nutritional profile a bit with the inclusion of sweet…
Apples and honey are the traditional treat to celebrate the Rosh Hashana, in hopes that it will be a sweet New Year. Apples and agave or maple syrup have…
The ingredients of classic cold beet borscht are usually cooked together, then chilled, but in this version, there’s no need to cook at all, unless you’d like to lightly…
Bursting with an offbeat combination of flavors—salty, sweet, mellow, and tart—this recipe is inspired by a classic Moroccan recipe. This is a wonderful choice for a vegan main dish…
Seven is a lucky number in Jewish tradition, so a soup or stew featuring seven vegetables is a Rosh Hashanah (Jewish New Year) favorite among Sephardic Jews. Despite the longish…
If you like beets, you’ll absolutely love them combined with the crunch of cucumber and the sweetness of citrus. This salad can be enjoyed all through fresh orange season,…
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…
Buckwheat groats, or kasha, lend an invigorating texture and distinctive flavor to this enticing grain dish. Featuring colorful and crunchy veggies, think of this as a more colorful and contemporary…
This naturally well-flavored side dish of sweet leeks and bell peppers (plus tasty shiitake mushrooms) goes well with just about any kind of simple plant-based protein entrée — tofu,…
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…
This simple stew of white beans in a savory sauce is a common Sephardic recipe. It’s served year round at holidays such as Hanukkah and Rosh Hashanah, and everyday meals…
Here’s a tasty way to highlight carrots in a lightly cooked side dish. Their natural sweetness is enhanced with chopped dried fruit and balanced with a bit of lemon.…
This dessert is super easy to throw together, even at the last minute. Surprisingly, the most common brand of puff pastry (Pepperidge Farm) is actually vegan. Though it’s not…
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…
Though borscht is generally eaten cold, the addition of potatoes creates a more robust version for fall or winter. If you like chilled beet borscht, you’ll love this hot…
This simple preparation of zucchini with mint is adapted from a Sicilian classic. It’s welcome in late summer or early fall, when both are abundant. Photos by Hannah Kaminsky.…
