Blintzes are a Jewish favorite, especially for Shavuot, but when it comes to adopting a vegan diet, they’re usually among the first dish to go. Not anymore with this plant-based version! Batter recipe adapted from All Recipes and filling adapted from Tori Avey.
About the Author
The current COVID-19 is challenging us to rethink our food systems, especially consumption of animal products. Incorporating more plants into our diets may be the answer to healthier bodies and a healthier plant.
A galette is one of those desserts that looks impressive, but is actually pretty easy to make. And by making it vegan, you guarantee a treat for everyone!
A new year is a great time to consider Jewish values and how we can incorporate them into our lives. This includes choosing more plant-based options that are better for our planet and bodies.
This year for Purim, give mishloach manot that are better for the environment and your recipients’ bodies. Not sure where to start? Sarah put together a handy list of tips.
This recipe for traditional Spanish nougat is adapted from A Drizzle of Honey. I am not a candy maker and found that you need to be focused while preparing it or it will become an unmanageable sticky mess. I used aquafaba (the liquid from a can of chickpeas) to replace the recipe’s egg whites, and…
For decades, Nina and Leon Merrick have brought not just a freshly baked cake to meals, but also countless stories of Poland, Ukraine, Russia and extended family across the globe—all peppered with the underlying strength, determination and calmness about the calamities they have survived. Despite it all, they exude joy and warmth—just like this modest,…
Nina and Leon Merrick, both in their upper 80s, have lived lives full of sadness. But despite that, they’ve managed to find sweetness and to nourish those around them—often with food, too.
I use a lot of cremini mushrooms in my recipe, but any type of mushroom works to bring a rich, savory flavor to this dish. I also try to use the tastiest and most interesting beans available, many of them heirlooms from a California company called Rancho Gordo. You can use any type of dried…
Cholent, the traditional slow-cooked Shabbat dish, doesn’t have to be heavy on meat and eggs, as Sarah’s vegan version—inspired by her diverse cholent experiences around the world—shows.