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.
Simchat Torah–which starts Monday night– is the end of a long season of holidays and marked by both completing and beginning the reading of the Torah. But, we are not starting over in the same place with the Torah or in life. Rather, we are like spirals, moving into a new place that is deeply connected to the past. How will we understand or be guided by the Torah in this new cycle and year?
The foods of Simchat Torah usually elongated to represent the Torah scrolls or round to represent hakafot–the circles one dances in to celebrate the holiday. This year, I prepared a vegan zucchini quiche with lots of circles. It’s a great way to use up the season’s last bits of zucchini and is easy to prepare. There are many zucchini varieties and it would be interesting to try an assortment in this dish. Though, I perhaps should have made a dish with the super popular spiralized zucchini! Continue reading
Fasting is hard for me and I prepare by spending days whittling down meals, drinking an excessive amount of water, and gobbling as many nuts as possible just before the fast begins. I then struggle at break-fasts because there’s few foods that feel good in my stomach. Even if vegan, the pre-requisite bagels and cream cheese, cakes, kugels, cookies, and more feel like poison darts shooting through my now parched mouth and queasy stomach. I prefer to end the fast with fresh pressed juices, soups, and other gentle foods that are digestible and energizing as I transition my body back to heavier foods. So, to add to my options, this year, I prepared a butternut squash soup that is incredible easy to prepare, has minimal ingredients, and is satiating and filling (i.e. good for the tummy). Continue reading
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
I love visiting farmers markets wherever I am in the world to explore the diversity of local produce and foods, talk with farmers, and soak in the festive atmosphere. And, I am never disappointed in my regular jaunts to markets when visiting family in Chicago. During my recent visit, I found an incredible offering of apples I had never heard of grown by Nichol’s Farm. They had colorful bins arranged in two long parallel lines, fully stocked with apples arranged from the most tart to the sweetest.
I decided to experiment with many of these beautiful apple varieties by simply baking them with a touch of maple syrup and doused in cinnamon, with the intention of letting their flavors and textures be the centerpiece of the dish. The fruit alone would stand out for each of its deliciousness. And, what better (and super easy) dessert for Rosh Hashana? Continue reading
With Purim happening this week, I wanted to share of my simple, delicious, and vegan Purim recipes. Also, check out many of the great organization’s on the resources page for ways you can help low-income people in your community during the holiday. Plus, click here for a card I made a few years ago for Netiya about how to prepare healthy, sustainable mishloach manot.
For Purim, I wanted to share, again, my easy vegan hamantaschen recipe. Besides eating hamantaschen, there’s lots of other food-related activities for the holiday, including giving gift baskets (mishloach manot). I wanted to share some tips for making healthier and more sustainable mishloach manot. Click below the break to read and share the great Netiya card with tips. The other mitzvah is to support poor people. You can fulfill this great mitzvah by supporting your local food pantry or soup kitchen.
I can’t believe I’m writing my third Rosh Hashana post on Neesh Noosh. I’m not sure what I’ll be writing for the coming year, but do expect more posts from me. I’ve been slowly working on putting things together for a cookbook, which I hope will eventually become a reality. Thank you to all of you for reading the blog and your comments and questions. Below is a round-up of Rosh Hashana recipes that you might want to include at your table. I hope you all have a wonderful Rosh Hashana celebration filled with delicious apples dipped in honey from a local farmer and a year filled with bountiful, healthful local foods. L’Shana tova!
I live in Southern California. The majority of my water is pumped from Northern California and other western states. It’s energy intensive, illogical and not sustainable. To add to this, California is in the worst drought in the past 500 years. What does this mean for Californians and the rest of the nation?
A LOT! California is America’s fruit basket and salad bowl–the state provides half of the fruit, vegetables and nuts for our country. In the process of growing all of this food, the California agriculture sector uses 80% of the state’s water.
This is dire for state’s agriculture, which has already lost a half million acres of farmland, will cost the industry $2.2. Billion this year and 17,000 jobs. For some Californians, like hundreds of Tulare County residents (many of whom are Mexican immigrants drawn to the region for agricultural jobs) who use well water, their taps have run dry.
So, what does this have to do with Shmini Atzeret? Bookended by Sukkot and Simchat Torah (in Israel, it is celebrated on the same day as Simchat Torah), the importance of California’s water situation is keenly attached to this holiday. This holiday concludes the harvest period and initiates the rainy season. It is on this day that we say the Tefilah HaGeshem (Prayer for Rain). The following line is added to Amidah, Masheev HaRuach U-Moreed HaGeshem (He causes the wind to blow and the rain to fall) and is said until Passover (when the rainy season concludes). While this holiday never held the gravitas or excitement of other ones for me, I’m keenly aware now of the genuine importance of it, living in this parched state. Continue reading