A Mexican Feast. Here is the complete menu, for your copying pleasure, along with the recipes, resources and shortcuts that I used. The point is healthy and delicious, not to kill yourself in the kitchen. Even with shortcuts, there is already plenty of that around here! New Jicama salad recipe.
Healthy Spanish Rice Recipe & Fajitas for the Family! I don’t know about you, but I love meals where everyone can choose what they want to add to their own dish. Last week I saw a recipe for “Anything Goes Fajitas” on www.JewishFoodExperience.com and decided that was the feast I was going to make for …
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Oh, Mayim Bialik, you are responsible for my downfall! The Chocolate Truffle Pie that I linked to in my Healthy Passover post was total crack!
I look at the week as a great opportunity to do a few things that I try to do the rest of the year (maybe I’ll do a little better though…):
1. Stay away from processed vegan foods (like the sour cream, cream cheese, and fake meats)
2. Be adventurous with vegetables!
Vegan Purim Success! As I start thinking about my first Passover as a vegan (and not just vegetarian), I’m happy to report a successful first vegan Purim. I can’t eat most of the candy (good for me!) and had to make my own to get vegan hamantaschen (I hear there is one brand that is …
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See below for my first blog for My Jewish Learning’s The Nosher Blog. Maple Squash Pudding When I first tasted the delicious, and later ubiquitous, butternut squash kugel, I thought I was eating something healthy. However, there is a reason it tasted like cake: It was cake. My Shabbat host readily admitted that that kugel …
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Just as hip chefs love to subvert classic dishes, so did the participants at this week’s Hazon Food Conference take a careful look at the “New Jewish Food Movement” that the conference helped birth and has supported over the seven years of its existence.
I am so vindicated. Gil Marks, Rabbi, Chef, Writer and literally a walking Encyclopedia (he wrote The Encyclopedia of Jewish Food!) told the crowd today that one only cooks with Italian flat leaf parsley. The curly kind is only for garnish. I have been saying this for years and I think there are a number of people in my life who thought I was crazy, a food snob, or both.
Live from the Hazon Food Conference! Just made a vegan hot toddy, pickled my own vegetables to take home, started mung bean sprouts, made Slash her own sweet orange beeswax lip balm, and… is that enough? Phew! I’m tired.
Can you open cans and bags and pour ingredients in? Congratulations! You can make my short cut cholent! Prepare to be liberated from chopping, peeling, crying from onions…!