Tag: Vegan

Homemade Marshmallows

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Homemade Marshmallows
Homemade Marshmallows

Monday I brought you homemade graham crackers. Well, nothing goes better with graham crackers than marshmallows. That’s right. I made marshmallows, a food DIY project I’ve been meaning to attempt for some time. This is another recipe from Jam it, Pickle it, Cure it and Other Cooking Projects by Karen Solomon, which I can’t say enough good things about. Marshmallows are one of those things that that are hard to imagine homemade – they come in a bag and you use them to make s’mores, or to go with hot chocolate. But what are they actually made of? I never put much thought into it. Now I can tell you that marshmallows are made from corn syrup, sugar, and gelatin. Yup. How does that combination yield something that is light and fluffy and delicious? Magic is the only answer. Making them really is a kind of alchemy. Continue reading “Homemade Marshmallows” →

Pomegranate Mojito and a Cocktail Blog Hop

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Pomegranate Mojito
Pomegranate Mojito

Tomorrow is New Year’s Eve and that means I have cocktails on the brain. One of my favorite cocktail discoveries as of late is this refreshing Pomegranate Mojito that was concocted by my friend Ben Brewer of Israel Food Tours. I came upon it while doing research on Jewish cocktails for an article in the Jewish Daily Forward and simply fell in love. Although in the article I proposed it as a Sukkot-appropriate drink, the truth is I could sip on this all year long. Continue reading “Pomegranate Mojito and a Cocktail Blog Hop” →

Guacamole and a Dip Blog Hop

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Classic Guacamole with Chips
Classic Guacamole with Chips

With the holiday season upon us, parties are in full swing. Whether you are hosting or attending, we can all use more quick and easy recipes for our entertaining repertoire. Enter the mighty dip. They can typically be made ahead and offer a range of accompaniments from chips to crackers, and from vegetables to fruit slices (as in this wonderful recipe). One of my favorites is guacamole. A simple recipe, I know and I’m sure you have your own. I like mine zesty and garlicky. Guacamole has the added bonus of being naturally parve, gluten free, vegetarian, and vegan (if you are gf of course the issue is what to dip in the guac). Continue reading “Guacamole and a Dip Blog Hop” →

Baked Mushroom Bao

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Baked Mushroom Bao
Baked Mushroom Bao

I’ve spared you my ramblings about my deep love of dumplings, Asian buns, and dim sum. Until now. My first experience with dumplings came at a young age in the form of the wanton soup that went hand-in-hand with Chinese take-out. Fast forward many years to the month I spent visiting one of my best friends in China. Obviously, I ate the most incredible dumplings of my life. And I was introduced to the range of dumpling available, the types of skins, fillings, and cooking preparations. I also must admit that New Years day in China secured the place of dumplings as my ultimate hangover food. Continue reading “Baked Mushroom Bao” →

Guest Post: Hummus and Mahane Yehuda Market

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When Shulie over at Food Wanderings asked me to do a guest post as part of her Israel Series, I was beyond honored. Shulie is Indian Jewish, grew up in Israel, and now lives in the United States. Her blog is simply gorgeous and is filled with incredible recipes that reflect her unique background. We’ve become great Twitter friends as well, and I urge you to find her on Twitter at @foodwanderings and on Facebook. I decided to write about my favorite culinary destination in Israel: Jerusalem’s Mahane Yehuda Market. And, because Shulie wanted an Israeli recipe to accompany it I selected one of the most Israeli recipes in the book: hummus. Continue reading “Guest Post: Hummus and Mahane Yehuda Market” →

Secret Recipe Club: Pumpkin Granola

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I’ve been meaning to make granola for months. I eat it for breakfast almost every morning with yogurt and honey, so why not make my own? I knew it was easy, I just somehow never got around to it. Luckily, the Secret Recipe Club gave me just the kick in the butt I needed. Each month members are assigned another blog and must make one recipe. It’s been a fun opportunity to discover new blogs and dishes. Continue reading “Secret Recipe Club: Pumpkin Granola” →

Slow-Roasted Tomatoes and 10 Things to Do With Them

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This post is not so much about a recipe as it is about inspiration. Anyone can slow roast tomatoes, there’s really not too much art to the process. The question is what to do with those beauties once they come out of the oven. And the answer is that the possibilities are quite endless. Once you taste a slow-roasted tomato, you will want to put them on everything! I know this post seems better suited for August than November, but we still have gorgeous cherry tomatoes in Be’er Sheva. If you don’t, then at the very least I’m hoping this brings you a little sunshine. You can bookmark it for next summer. Continue reading “Slow-Roasted Tomatoes and 10 Things to Do With Them” →

Butternut Squash, Sweet Potato, and Chickpea Tagine

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As Sukkot (and my vacation) draws to a close (ok, there’s a few more days left) I’d like to leave you with a recipe I developed for a meat-free Sukkot menu for the Jew and the Carrot. Sukkot is one of those rare Jewish holidays that doesn’t have prescribed dishes and while it’s all about the harvest, many still include meat on their table. I propose a vegetarian Sukkot to truly celebrate the harvest. This comforting, Moroccan-inspired tagine is so hearty it will satisfy even the most carnivorous guest or family member. Continue reading “Butternut Squash, Sweet Potato, and Chickpea Tagine” →

Tofu Satay with Peanut Dipping Sauce and Awards

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I’ve mentioned my love of Thai food many, many times on this blog (like here and here) and I continue to miss it in Israel. One of my favorite appetizers to order is chicken satay, and I’ve long wanted to recreate this at home. Finally, it happened. With tofu. And then the next night, because it was so good, with chicken. And the dipping sauce, made with coconut milk and peanut butter, is like crack. Serious crack. I was eating it with a spoon. Then licking the bowl. I want to always have a jar in my fridge. Honestly, it was better than any satay sauce I’ve had. Ever. Continue reading “Tofu Satay with Peanut Dipping Sauce and Awards” →