Creating your own space in time sounds like a meditation technique or a fantasy-adventure — but it’s a set of practices 1000s of years old.
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.
Lebanese Potato Salad, my version of a classic. The vegan recipe is based on my Dill Potato Salad, always a favorite in my house.
Veggie Cholent, is the veggie version of a traditional stew prepared and put on to cook before the Sabbath begins Friday evening.
Red Cabbage Slaw is one of my Shabbat favorites. On Friday evenings, I enjoy the first meal of the Sabbath.
Dill Potato Salad recipe — first made weekly in my home on Shabbat, then made daily in my Cafe, one of sixteen beautiful salads.
A delicious gluten-free vegan “no-meat loaf” recipe that I made for my customers before faux meats were available.
Cooperation is a valuable human ability. Without cooperation, the human enterprise cannot fulfill its potential. Here’s a model.
Chermoula Eggplant, my version of an easy-to-make Ottolenghi recipe, is certainly more beautiful in his version but tasty in any version.
Tea — when is it not just tea? When we lift up the experience and the moment with a ritual. Try it with Nana (Mint) for Shabbat.
Meals are life feeding on life, presenting the central moral paradox of existence: sustaining life requires taking life.