ruly, Tu B’Shvat is a reminder that among rows of processed products in the supermarket, Hashem has provided us with all the tastes we need, in natural and delicious forms. We have salty olives, sweet dates, and crunchy almonds. Scientists now tell us that some of the specific fruits of Israel, such as grapes and pomegranates, are especially good for our health and longevity.
First, the Recipe! Actually two from me, plus a few others. I was honored to be included in the SHAMAYIM: Jewish Animal Advocacy 2020 Chanukah Guide. You’ll find my Orange Tofu two ways (in Chinese no-Chicken Salad and a Sticky Orange Tofu Chinese dinner for Hanukkah) and many other delicious recipes from the contributors.
Today I’ve created a couple different edible menorahs to show you. One uses inexpensive fruit and veggie cutters to create vegetable flowers, and the other does not.
If you don’t want your kids to fill up on junky snacks before Thanksgiving dinner or they’re just making you nuts because they want to help but you’re too busy to figure out how they might do that safely and without driving you crazy, here you go.
This recipe for Vegan Sweet and Sour Meatballs WORKS, is healthier than Grandma’s, and takes me back in time.
The next session of Kosher Cooking Camp is Aug 10-14 from 3pm-5pm, Monday-Friday, on Zoom. Big discount for siblings. Make it a family event!
The (vegan) Jewish food blog, Jewish Food Hero, is featuring my vegan enchilada casserole recipe in their community recipes section.
This Summer Corn Salad recipe will keep you feeling fresh and light this holiday weekend. This Fourth of July corn salad is good any time of year, but to truly appreciate the sweetness of natural, whole foods, one should eat them in season. Corn and tomatoes are best in summer. You can’t beat the ease …
Continue reading “Summer Corn Salad for a Refreshing Fourth of July”
Announcing Virtual Cooking Camp Session 2. Make your Family Dinner…In the Morning! July 13-17, 2020.
It might seem like a strange time of year to be giving you a vegan chili recipe. However, it is a classic that I’ve been providing to those looking to build their plant-based repertoire for years. “Robyn’s Chili” is tried and true, beloved by all.