The best thing I bought during the pandemic was a bright yellow Le Creuset loaf pan. The pan is so versatile and I’ve used it to make bread, cakes, truffles and polenta. I love giving people loaves of cake and bread as Covid gifts. And, with Purim starting in a few days, I think that in addition to hamantaschen, loaf cakes would be a delicious addition to mishloach manot this year. Loaf cakes are a simple, unassuming and easy. I also love using tahini and will find any opportunity to use it in a recipe. I adapted this recipe to make this light, moist, not overly sweet cake. Below the recipe I also included links to my other Purim recipes. Continue reading
I am late to the party but finally joined the Covid baking club. I’ve got my sourdough starter, a fridge filled with a variety of flours, and a lot of time this winter to bake! I recently listened to a podcast interview with Israeli chefs Gil Hovav and Einat Admony (love the food at her veg restaurant Taim) and they talked about so many of the incredible Yemenite foods they grew up eating, which humbly inspired me to try to make some, including two breads, malawach and jachnun. Continue reading
Malabi is an amazing, delicious Middle Eastern dessert that is popular in Israel. I used to go a little cafe with a few wooden tables near Shouk Hacarmel in Tel Aviv for vegan malabi (not sure if the place served anything else besides vegan malabi and coffee. Its malabi was so good that it could perhaps get by with just serving it). It came in a little glass jar topped with a dollop of jam and was a perfect small sweet treat.
I love hosting people for meals and giving gifts for pretty much any opportunity possible. So, like so much else, this part of my life was upended by COVID, until I was inspired by my friend Jodi to give people “COVID care” packages. It’s like giving Purim mishloach manot, but all the time. Each one is just filled with homemade, individually wrapped treats and a note. Living in a socially distant and digitized/online world now, these care packages are a way to connect with people and offer a little surprise that might shift an otherwise very routine COVID day. And, now, with high holidays soon approaching, the COVID care packages can be repurposed for the chagim. Continue reading
Living through a pandemic has become the ultimate opportunity to look at our food sources and the interconnectedness between what we eat and a host of global issues.
More than 70 billion land animals are raised and killed each year for food and other products around the world, including nine billion in the US alone. Animal agriculture is the main cause of an array of global crises, including climate change, pandemics, water pollution, poverty and hunger.
Zoonosis, the transmission of diseases from animals to humans is, according to the CDC, the source of 75% of all new viruses facing humans. It is happening at a rapid pace because of how animals are raised and slaughtered, primarily in industrial animal agriculture factories and live “wet” markets. From the origination of COVID-19 at an animal market in China to swine flu at an industrial farm in the US to mad cow disease in the UK, the raising and killing of wild and domesticated animals is causing pandemics. Continue reading
While we continue to hunker down at home, the competition to secure flour and yeast has become more challenging perhaps than buying hand sanitizer. I go through waves of intense cooking and baking, trying to conjure inspiration to keep my meals interesting, even when everything else in life has become so routine (and other times when I am not inspired and just have smoothies or oatmeal for dinner). I have spent the past year or so trying to recreate many of my grandmother’s recipes and being stuck inside now during COVID19 has encouraged me to make more. She was a voracious cook who commanded her kitchen: you didn’t wander around because she would insist on putting together or finding for you whatever you thought perhaps you might want to eat (in a quantity larger than you needed). And, I never left her home without tins of her mandelbrot. Continue reading
I’m still the same as when I last wrote-focused on COVID19 most of the day and trying, like everyone else, to function as best possible. Beyond the obvious irony of living in a pandemic during Passover, how I will celebrate it this year has been hard (beyond simply finding holiday foods).
Purim Sameach! A quick post to share with you my new hamantaschen recipe-vegan tahini dough filled with pomegranate molasses-tahini-maple syrup-sesame seed mix. These are definitely not overly sweet and almost savory.
As we reflect on our own behaviors of the past year during the High Holidays, we must examine the impacts of our food choices. We are living in a world that is experiencing the effects of climate change (1/5 of all greenhouse gas emissions comes from livestock for meat and dairy consumption), the unprecedented burning of the Amazon for livestock grazing and food along with the horrific treatment and killing of farm animals for food (including for kosher slaughter), dwindling freshwater sources and water pollution.
Though these global issues can seem overwhelming and daunting, we are living also in an incredible moment where we have the resources to help to solve these problems, guided by Jewish values and ethics. Judaism challenges us to live to the highest standards, including how and what we eat; bringing more humane and environmentally sensitive plant-based foods to our tables will reduce climate emissions, cut water consumption and protect animals. Continue reading
This Purim round-up includes lots of tips and recipes to help you prepare plastic-free, vegan, healthy-ish and sustainable mishloach manot (gift baskets). There’s a range of recipes including, of course, vegan hamantaschen.
As important as giving treats to friends and family is giving matanot la’evyonim (gifts for low-income people) and I offer some resources for local groups for you to support.