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vegan

Stovetop Flatbread

Recipe by Efrat Petel, Shirley Ben-David and Ofrit Barnea

Stovetop Flatbread

Love bread, but looking for a more wholesome option? We’re right there with you. This recipe calls for spelt, one of the ancient grains mentioned in the bible. Nutritionally, spelt far surpasses wheat. A low-glycemic grain that’s high in soluble fiber, spelt is easy to digest and makes you feel full. It is also rich

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Malfuf (Grilled Cabbage)

Recipe by Meirav Gavish

<em>Malfuf</em> (Grilled Cabbage)

Barbecues, like the ones usually held all over Israel on Independence Day, are a nightmare for vegetarians, but they don’t have to be. A few cuts, a generous butter or oil bath, coarse salt and some time over the flames transforms the humble cabbage (malfuf in Arabic) into a tender, caramelized delight. You may want to

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Sizzling Tofu or Tempeh Fajitas

Recipe by Nava Atlas

Sizzling Tofu or Tempeh Fajitas

Meals with a do-it-yourself component are always appealing, both for the cook and those at the table. This festive meal makes very little work for the cook, and everyone can tailor their fajitas to their own tastes. For a bigger meal, serve with a simple side of brown rice or quinoa. A platter of sliced

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The Heights’ Muhammara (Roasted Pepper and Walnut Dip)

Recipe by Vered Guttman

The Heights’ <em>Muhammara</em> (Roasted Pepper and Walnut Dip)

This classic Middle Eastern dip of roasted pepper, walnut and pomegranate molasses is great for dipping with pita chips or veggies and is excellent in a sandwich with roasted vegetables. Muhammad (above right) is part of The Heights’ Mediterranean platter, which includes homemade hummus with pine nuts, babaganoush and tabbouleh. Jarred roasted peppers work well for this recipe.

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Slightly Sweet and Sour Cabbage

Recipe by Joan Nathan

Slightly Sweet and Sour Cabbage

This recipe comes from Sara Yaech, a woman whom I met on a trip to Havana the week before Barack Obama visited Cuba. Descended on her father’s side from Turkish Jews who came from Istanbul to this Spanish-speaking country in the 1920s, Sara grew up with Turkish and Ladino food. An amazingly alive woman in

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Horseradish and Beet Sauce

Recipe by Joan Nathan

Horseradish and Beet Sauce

Jews serve horseradish, sliced as a root or ground into a sauce, at Passover to symbolize the bitterness of slavery. It was in Ashkenaz, what is now Alsace-Lorraine and southern Germany, that the horseradish root replaced the romaine and arugula of more southerly climates as the bitter herbs at the Passover dinner. Today, farmers in France

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