Vegetarian

Opa! Vegetarian Mushroom Moussaka is Hearty Greek Goodness

by JTA | Jul 18, 2019 | Arts & Life, Cooking Style, Dish Type, Food, Healthy, Kosher, Recipes, Vegetarian

Greek Jews are no strangers to moussaka, the rich casserole traditionally made from eggplant and lamb and thickly layered with bechamel. But because kosher laws prohibit the consumption of milk and meat together, Jewish versions of the dish tend to either skip the...

Zucchini Baba Ganoush is a Summertime Treat

by Sonya Sanford | Jul 10, 2019 | Cooking Style, Food, Kosher, Recipes, Vegetarian

This recipe originally appeared on The Nosher. By the end of the summer, I’m always looking for ways to use up all the summer squash that is inevitably overgrowing in my garden. Making a baba ganoush-like dip with zucchini is my favorite way to use up this versatile...

Heirloom Tomato Tart

by JMORE Staff | Jun 26, 2019 | Baking, Casserole, Pastry, Recipes, Summer, Vegetarian

Print Recipe Heirloom Tomato Tart Votes: 0 Rating: 0 You: Rate this recipe! Course Main Dish, Side Dish Cook Time 40-45 minutes Ingredients Crust Ingredients: 1/2 cup unsalted butter chilled, cut in eight pieces (1 stick) 5 tbs. ice water1 large egg yolk1/2 tsp. salt1...

Mixed Roasted Vegetables with Tahini Sauce

by JTA | Apr 16, 2019 | Healthy, Low calorie, Low fat, Passover, Quick & Easy, Recipes, Spring, Vegan, Vegetarian

This article originally appeared on The Nosher. A colorful spring-inspired platter of roasted vegetables is the perfect side dish for your seder dinner or any time you are entertaining a crowd. For this particular mix, I chose a whole head of cauliflower, smaller...

Baby Kale Salad with Lemon Vinaigrette

by The Classic Catering People | Mar 26, 2019 | Healthy, Low calorie, Passover, Recipes, Vegan, Vegetarian

Print Recipe Baby Kale Salad with Lemon Vinaigrette Votes: 0 Rating: 0 You: Rate this recipe! Course Salad, Vegetable Ingredients Salad: 1 bunch baby leeks1 bunch asparagus1/2 lb. kale Lemon Vinaigrette: 1/4 cup lemon juice freshly squeezed 1/4 cup white wine...

3 Easy Tahini Sauces

by Sonya Sanford | Feb 28, 2019 | Dips, Healthy, Recipes, Spicy, Vegetarian

This article originally appeared on The Nosher. Basic tahini sauce is made with a mixture of tahini paste, water, lemon juice and garlic. Tahini paste itself is made from toasted ground sesame seeds. Both tahini paste and tahini sauces are staples of Israeli cooking....

Pink Pickled Turnips

by Sonya Sanford | Feb 20, 2019 | Food Gift, Recipes, Vegan, Vegetarian

Pink pickled turnips are a fixture of Middle Eastern cuisine, and it’s hard to find a restaurant shawarma plate without them. Their rose-like magenta color makes you forget that these pickles are in fact made from an often overlooked root vegetable. Their seemingly...

Persian-Inspired Stuffed Peppers

by JTA | Feb 13, 2019 | Healthy, Recipes, Shabbat, Vegetarian

This article originally appeared on The Nosher. I love finding the commonalities among different global cuisines, and it seems that every culture has its own version of stuffed vegetables. Each tradition has variations of spices and stuffings, but the idea is always...

Russian Piroshki

by Sonya Sanford | Feb 11, 2019 | Pastry, Recipes, Vegetarian

Piroshki are a popular Russian pastry of filled buns that are either baked or fried. Most piroshki are made with a soft yeasted dough that is enriched with egg, but some piroshki are made with a pastry dough of butter/margarine that becomes flaky when baked. The...

Pomegranate Roasted Carrots with Sumac

by JTA | Feb 11, 2019 | Healthy, Recipes, Spring, Vegetarian, Winter

This article originally appeared on The Nosher. Roasting vegetables is one of the easiest ways to prepare vegetables, not to mention the most delicious. Roasting at a high heat caramelizes veggies, creating such an amazing depth of flavor and natural sweetness that I...