Charleston Speckled Lima Bean Coconut Soup

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Coconut Speckled Lima Bean Soup

Coconut Speckled Lima Bean Soup

I spent time recently in Charleston, a small coastal city that happens to have the oldest synagogue in continuous use in the US. It’s called Kahal Kadosh Beth Elohim and it was founded in1749.  It has a grand, columned exterior and the interior’s high ceilings, stained glass windows and rounded wooden ark make it all feel very formal and prominent. While much of Charleston’s foodie scene wasn’t for me (lots of non vegan food), I did visit a local farmers market and met someone selling beans. I grabbed a bag of speckled lima beans and created this recipe. The weather has been a mix of warmth (hence the coconut and spices) but also several cold snaps (thus a soup). Continue reading →

Sukkot: Apple, Pear, Banana (no sugar) Vegan Loaf

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Pear, Apple, Banana Loaf

I wanted to make something for Sukkot that incorporated Fall fruits without being complicated or unhealthy but is still delicious. While the description might make it sound really bland and dull, this sugar-free, mostly whole wheat fruit loaf hits the mark. Without any sugar, it’s pretty mild but is naturally sweetened by all of the fruit. And, the whole wheat gives it a slightly heartier, denser consistency. And, there’s a sprinkling of pine nuts which add a nice bite. If you are looking for a bit more sweetness, then add some maple syrup to the batter. At the bottom you can access my other Sukkot recipes including a stew, stuffed eggplants, and stuffed spaghetti squash. Continue reading →

Vegan Challah

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Vegan challah

Making vegan challah is really easy-there’s no need to make challah with eggs. And, making a circular braided challah to celebrate the new year is always fun. I wonder why I don’t do it more often? I cannot claim any creation of this recipe though, it’s all from this site. Scroll down for this full challah recipe plus my Rosh Hashana recipes including apple galette, mangold patties, black eyed peas stew, apple cake and more. Continue reading →

Shavuot: Cashew Cream

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Vegan cashew cream with berries

There’s no need to skip on all of the treats of Shavuot because they can be made with non-dairy options! One magic ingredient that can be used to swap out a lot of dairy is cashew cream. It’s a delicious, versatile recipe to use in both sweet and savory dishes. It can be added to soups, used to make vegan cheeses, dips, sour cream, as a replacement for whip cream, added to salad dressings and so much more. I like to make a big batch of it and add it to different recipes throughout the week. I made a simple fruit salad dish with cashew cream whip cream for Shavuot. Click below for the recipe plus my other Shavuot recipes.

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Passover Treat: Charoset Deconstructed

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Charoset Deconstructed

Charoset Deconstructed is a great Passover treat for breakfast, snack or dessert. I have been making this a lot lately and is a delicious way to pile on charoset ingredients that makes for a delicious and beautiful presentation.  Outside of Passover, this is also called Apple Nachos and are eaten as such–your hands might get a bit sticky and it might be a bit messy. You could definitely try eating the mix with pieces of matzah for a heartier dish. I used many common charoset ingredients but if you want to venture further from Passover ingredients, try adding other ingredients such as strawberry slices, raspberries, pistachios or coconut, Scroll to the bottom to see an “alternative” non-holiday recipe. Continue reading →

Tu B’Shevat: Pear and Pomegranate Galette

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Pear and Pomegranate Galette

This recipe for Tu B’Shevat–the Jewish New Year of Trees–includes lots of edibles from trees including pears, pomegranate, cinnamon, cardamom and cloves. All of these tree fruits and spices plus only a small amount of sugar make for a delicate though very flavorful dessert that is perfect for a Tu B’Shevat seder. I used a mix of pears which I recommend for a variation in colors and tastes. You could also use mix in other fruits like persimmons and apples. I also cut down the preparation time significantly by using a pre-made vegan pie dough. Scroll below the recipe for more of my Tu B’Shevat recipes.

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Vegan Kubaneh

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Vegan Kubaneh

Kubaneh is Jewish Yemeni bread that is eaten both on weekdays and on Shabbat. I humbly veganized this kubaneh recipe by famed Israeli chef Meir Adoni in the New York Times. This recipe speeds up the whole preparation and baking time process (which is to let it rise overnight and/or slow bake over night). And, it worked well. Adapting baked goods with vegan ingredients is usually easy because you mostly you need to swap a binder, fat, and/or liquid and there are plenty of vegan options. For this, I used olive oil instead of butter and carbonated water instead of eggs (yes, this works). The rest of it follows the recipe. It is often served with a side of schug or grated tomatoes and I included the New York Times tomato recipe too. Continue reading →

Baked Sweet Potato Latkes

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Baked sweet potato latkes

These vegan baked sweet potato latkes look a bit like sea urchins, vibrantly colored with spiky extensions. But, they are gentle to the tongue and delicious. The key to making these vegan was using aquafaba instead of eggs. Aquafaba is simply the leftover juice from chickpeas and is a versatile binder in baking and cooking. The sweet potatoes don’t have as much starch as regular potatoes, so I added a bit of one along with some matzah meal. In comparison to these baked ones, I made a few that I fried in a skillet filled with canola oil. They didn’t hold their form as well and were soggy with oil. I also appreciate that the baked latkes were all ready at once, as opposed to when fried, there are slowly batches of them that are ready to eat (and someone always left in the kitchen cooking more!). Add a dollop of vegan sour cream or applesauce (try my chai tea spiced apple sauce), as a delicious topping to these latkes. Continue reading →

Chanukah: Lemon Olive Oil Cake

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Lemon Olive Oil Cake

I know that cake is not an obvious Chanukah recipe, but I believe that anything with a generous use of olive oil is appropriate for the holiday. This vegan recipe that I found makes a fluffy, delicate cake. I significantly reduced the amount of sugar it called for, so it’s a mild, almost savory cake because of the lemon and olive oil. If you like strong olive oil flavor, I suggest using a strong olive oil in the batter and/or serving it with a drizzle of flavorful olive oil on top (though I know this is not for everyone). If you prefer a more muted olive oil flavor, add more sugar and use a mild flavored olive oil in the batter. Scroll below for more of my previous Chanukah recipes including awame, chai spiced apple sauce, and infused olive oils for dipping.

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Simchat Torah: Stuffed Honeynut Squash

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Honeynut Squash for Simchat Torah

It is common to eat food that are stuffed and resemble Torah scrolls for Simchat Torah, which marks the completion of the reading of the Torah. At my shul in Los Angeles, I loved that during the day, the Torah would be unscroll as much as possible across the room so that we could see it in its entirety and walk alongside it. Another cycle that I’m completing with this blog post is 10 years of Neesh Noosh. Thank you to everyone who has read from the beginning, joined at some point in the past ten years or is a new reader. Continue reading →