Check out our awesome Shavuot table! We just finished hosting our Shavuot party, which is apparently not a huge deal in the United States. I suspect there are two reasons:
The nice thing about this recipe is that it is mostly good for you: chickpeas and peanut butter are the basis for the cookie, and it is fairly minimally sweetened.
This salad turned out wonderful thanks to its high-quality components: mixed supergreens, pea shoots, cucumber, radish, chickpeas, lightly steamed green beans, and some of the macadamia cheese from a few
This is a healthier, nut-based version of a rosewater pudding. Unless you enjoy a slightly alcoholic taste in your cakes, opt for rosewater made only of distilled water and rose petals.
Our friend Adi stayed with us for a few days, and I decided to treat him to a special breakfast pie but I didn't have all the ingredients on hand, so I improvised. The outcome was stunningly delicious, not too sweet, and fragrant with herbal aroma.
You guys, I am beside myself with enthusiasm about Noa Shalev’s vegan cheese course. If you’re a Hebrew speaker, cough up the 350 NIS and join the course. It’s so
Whenever we get butternut squash in our CSA box, I try to bake it right away and store the puree in the fridge. I can then use it in a
Many Israelis’ childhoods include a classic culinary staple: gvinah levanah (“white cheese”), a soft and light cheese to spread over bread or eat with vegetables. It typically came in 5%
This month I’m happily taking Noa Shalev‘s terrific vegan cheese course. Just from the ingredient list I could tell that I’d learn a lot. And indeed, it’s a fantastic course,
These cookies turned out quite fantastic: chewy and full of fruit. The basic recipe is at Natural Sweet Recipes, but I modified it because I didn't have all the ingredients at hand. Turned out great,