I made and offered two hot sauces when I started in the food business: Z’hug and Harif. For those who like it hot, either of these sauces is a wonderful accompaniment to a meal. Gutturals are difficult for Americans. Staff and customers came
I like food, plant food, that is — I like to plant, grow and eat it. I like to serve it to others and recycle it to contribute to next year’s harvest. I like working and being outdoors, walking and hiking. I like to study Hebrew Bible, Tanakh, especially the first five books, the Torah. Most of all, I like to think about all these things and what they have to say about the meaning of life. I started my blog when I decided to explore veganism, and it has led not just to recipes and farming but to a reexamination of the biblical text from a different perspective and to thoughts about ethics, ecology, evolution, animal rights, the human place in creation and more. I explore and refresh my own spirituality through these projects.
As I have begun to explore a vegan pathway, I am once again thinking about the laws of kashrut. How does this practice relate to my life as a vegetarian and my journey toward a vegan lifestyle? The Torah tells us the purpose of
Water Challah or Berches was a weekly tradition in my home. Spelt water challah is a little newer, no longer every week but whenever I can.
Quick Vegan One-Dish Meal is courtesy of Costco. One of my favorite additions to their shelves has been pastas made of bean flours.
Waste-not: it’s in the news. Make your own contribution to sustainability. Join me in experimenting at home.
Yesterday I woke up craving Broccoli Cheddar SoupI thought: aha! a perfect opportunity to create something new: Vegan Broccoli Cheddar Soup.
Vegan Meal In A Dish – a fast, nourishing meal for those nights when you’re tired after a long day. Here’s what we had for dinner today.
Moroccan Carrot Salad is a traditional Shabbat salad among my friends in West Rogers Park, and I got into the habit of making it weekly.
Food “Products” or Food? Michael Pollan says: “If it came from a plant, eat it; if it was made in a plant, don’t.”
I created this chili many years ago when I wanted a delicious veggie (actually vegan) chili. I used my “Moroccan Salsa,” otherwise known as Matboukha, for the tomato base. A chef friend who worked with me helped me convert the recipe so