Simchat Torah: Stuffed Cabbage

Simchat Torah Stuffed Cabbage

Serving stuffed cabbage is a common dish for Simchat Torah. The recipe I share with you is from a dear friend–like a family member–who lives in Tel Aviv. I have had countless Shabbat and holiday meals at her home. Whether in the kitchen or dining room, the tables are always inevitably overflowing with dishes that she painstakingly prepared over a few days after spending hours picking out and discussing with the shopkeeper about the most beautiful produce at her local tiny fruit and vegetable market. Mindful of my plant-based diet, she not only would worry that I have enough to eat, but also creatively updated some of her meat dishes to be vegan. I have had this incredible stuffed cabbage dish at her home many times and every time she excitedly and proudly presents it on a platter to guests. I humbly present  my best attempt to try to recreate her delicious recipe. Continue reading

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Sukkot: Poverty and Ecology (and Stuffed Spaghetti Squash)

Sukkot Stuffed Spaghetti Squash

Sukkot is one of my favorite holidays for the obvious reasons: a harvest festival, the ultimate farm-to-table holiday filled with delicious meals eaten outside. I offer my recipe this year–inspired by the abundance of delicious apples and squash at farmers markets–with the note that the holiday, especially after Hurricane Florence, is a time for us to reflect upon and examine our fragility and impermanence, ourselves, our food systems and the world around us. Continue reading

Yom Kippur Break-fast: Scottish Pea and Mint Soup

I had approached a recent 10 day summer holiday in Scotland with a bit of trepidation, expecting endless cold rain and being stuck in pubs eating chips for lack of any other food. Instead, it was unexpectedly filled with mostly sunshine and great vegan food. Except for having to eat a potato chip sandwich and cashews during a 17 mile hike, I found vegan food everywhere–even in a tiny town with only one pub. Another memorable hike was one with endless wild blackberry bushes; those berries not eaten instantly were picked and turned into jam that evening and enjoyed for the remainder of the trip on crackers. And, best of all, Glasgow was crowned with the glorious title of being the vegan capital of the UK.

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Shabbat with Fassis

Fes potato dish

I took a whirlwind trip to Morocco just before Pesach that focused on visits to historic Jewish sites and spending time with remaining Jewish communities. The 2,000 year history of Jews in Morocco is evident everywhere–from Jewish areas of towns (mellahs), to cemeteries to synagogues–and I grappled with the simultaneous historical nature of the trip along with immersing myself in dwindling communities. I traveled with a friend who is fluent in French (a bonus since I last spoke French my first year of college and rarely anyone speaks English). It was a chaotic start to our trip with missed flights, lost luggage and a bad hotel. But, we set out to track down these people and places without a proper guide, which was not always an easy feat. Through a contact my friend had in Israel along with some rabbis she met on her flight, our paper trail began to unfold. Most importantly, we planned to spend Shabbat in Fes (Fassis is what people in Fes are called) and a connection to  “the butcher” there ensured we were with the community. Continue reading

Rishikesh, Kitchari, and Passover

I spent a good chunk of last year in India. While there are still tiny remaining Indian Jewish communities (read my Fort Cochin post), there is now a transient Jewish population of tens of thousands of mostly post-army Israelis who generally travel through the country generally along a route known as the “Hummus Trail”. The trail is easy to figure out because in each location there are Chabads and other Jewish outreach organizations. For Passover, I joined the Hummus Trail community and went to Rishikesh. Continue reading

Tu B’shevat: Groats and Fruit Salad

Tu B’shevat dish

I’d previously created this Tu B’Shevat recipe and post for the Borough Market website.

Tu B’shevat, the Jewish “New Year for Trees” (Rosh HaShana L’Ilanot), begins Tuesday evening.  It has become the Jewish “Earth Day” and it is increasingly common for people to host a Tu B’shevat seder. I relish this holiday because it is the ultimate farm-to-table holiday and an opportunity to plant trees, enjoy local produce, and get involved with environmental groups.

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A Roman Holiday and Shabbat

When I joined the Slow Food USA delegation trip to Terra Madre in Turin, Italy a few years ago, I added on a few bonus days in Rome. I couldn’t get enough out of the city, racing from one farmers market to the next, going on dizzying adventures to track down obscure shops and restaurants (not always successfully), walking miles in expansive city gardens and just soaking in the stunning ancient city’s incredible vibrant energy. And, I opted to crazily bike everywhere possible, braving the city’s notoriously chaotic traffic-clogged boulevards and narrow roads. By the time Shabbat arrived, I was exhausted. Continue reading

Catalonia and the Kabbalists

The Cota wedding eggplant with chard

I spent some time following in the footsteps of Kabbalists who lived in Catalonia, an area that straddles parts of the coastal and southern mountain areas of now Spain and France, and includes the beautiful, eclectic city of Barcelona. The strong sense of Catalan pride and identity and the excitement over the then- impending vote for independence from Spain was very much evident in my conversations with people, as were all of the “Si” graffiti and banners everywhere I visited.

In the backdrop of the current political situation, much of my time there was spent wandering  the slippery, winding stone streets of former Jewish ghettos in medieval towns to visit mikvahs and synagogues, trying to piece together what life was like for Jews who had a flourishing society there until their expulsion in 1492. The small city of Girona was the epicenter of Kabbalists and the home of Rabbi Moses ben Nachman (the Ramban) who eventually was the chief rabbi of Catalonia.

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Sukkot: Stuffed Zucchinis

Sukkot stuffed zucchinis

This is a recipe that I originally wrote for the Borough Market blog and wanted to share with you. Enjoying seasonal foods at meals in a sukkah makes Sukkot the ultimate “farm to table” holiday. The holiday foods are frequently stuffed, to symbolize the harvest bounty. The dish I prepared is quinoa stuffed zucchinis, sweetened with dates, figs and honey, a few of the “seven species” of Israel.

Chag Sameach! Continue reading

Breaking the Fast in Naples

After Rosh Hashana in Sicily, I took a coastal train to Naples, a city that I was pleasantly surprised by with its picturesque mountainous bay setting, and bustling historic streets. Just blocks from where I stayed in the vibrant waterfront Piazza Vittoria neighborhood, an area filled with boutiques, bars, and cafes, is the city’s sole synagogue. Funded by Baron Rothschild in the 1860s, it is still open for the city’s approximately 150 Jews. The only give-away to its presence was a guard located at a set of massive wooden doors (which one stepped through) at the entrance of a large apartment complex’s courtyard. At the other end of the courtyard, up a discreet staircase, was the entrance to the synagogue. Continue reading