Happy Purim!! Here is a re-post of one of my favorite recipes, and perfect on Purim. It gives a nod to Queen Esther, who is believed to have been a vegetarian. It’s so easy to make and can be part of your year-round recipe rotation. Chag Sameach, Enjoy!
I’m guessing that your Jewish grandmother, “Bubbie” never made vegetarian chopped liver, only the kind made with real chicken or beaf liver. Many of us today would never even look at the real thing, let alone taste it! Here is my take on a traditonal Eastern European Jewish appetizer (noshable), served on every major Jewish holiday. It is vegetarian, delicious, and very healthy. It uses nuts as the protein so just warn any of your guests who are alergic to nuts to keep their distance. It is also pareve (neutral) so you can serve it with a meat or dairy meal if you are keeping Kosher. You can pull this together in a flash, using a food processor. Feel free to adjust the seasonings as you like: spice it up or spice it down. I add lemon juice to brighten up the flavors. Make sure to chill it for several hours in the fridge. It pairs well with crackers and veggie sticks or with matzah (on Passover). The Recipe
Here is something different for Tu B’Shevat which begins tonight, a departure from fruit dishes usually served on the holiday. It incorporates one of the seven species of Israel: fig, pomegranates, grapes, dates, wheat, barley and olives, foods traditionally eaten on Tu B’Shevat. It packs a double dose of olives: olives and olive oil. You can make it in under five minutes and is perfect to serve on cheese and crackers, as a topping for fish, as a sandwich spread or combined with avocado as a dip. Pair with my “Fruits of Israel Fizz” and you you will have a great Tu B’Shevat celebration! Chag Sameach! The Recipe
These easy and delicious zucchini treats are perfect to serve on Chanukah or at anytime. They are so easy to make and a good way to get your veggies! They are perfect for dipping (see Roasted Red Pepper dipping sauce below) and make a great pareve appetizer. You can even make them gluten-free!
Smoked fish dishes are popular with Ashkenazi Jews. A family member served this easy pareve(neutral, non-dairy) spread at a backyard BBQ this summer and I loved it. It’s so easy, great to serve all year round, would be great as an “noshable” (appetizer) for the upcoming Jewish holiday of Rosh Hashanah. You can add or reduce the seasonings based on your taste.
Just in time for Shavuot, also known as the Festival of Weeks, which celebrates the giving of the Torah on Mt. Sinai. It is traditional to eat dairy foods on Shavuot and this delicious savory dairy strudel is perfect to serve as part of the festive meal. It is light and pairs well with different types of salads. You can make this with basic pantry items and it pulls together very quickly. Enjoy this throughout the year, a real winner! Chag Sameach! The Recipe
Here is a great recipe that is so easy, perfect for the weekday nights of Chanukkah when you are too tired to grate the potatoes. They are light, crunchy on the outside, soft on the inside and really delicious. No leftovers on this one, too yummy! The Recipe
Purim will soon be upon us in a few short weeks. It is said that Queen Esther, the heroine of the Purim story, ate vegetables and legumes to avoid eating non-Kosher food. To honor her, we enjoy eating dishes prepared with legumes and vegetables. Here is the perfect “noshable”, or appetizer, to start the festive meal. It is delicious, easy and is delicately infused with the flavor of peas . Read on for the Recipe