I grew up going to Rein’s Deli outside of Hartford, Connecticut — almost exactly halfway between my home in Massachusetts and my grandmother’s house in New York. Stopping at Rein’s on a road trip was sometimes a treat but often a necessity for my parents (my sister, Jenny, and I were usually fighting loudly in the back seat). I remember liking the barrel of pickles, the endless menu, and the enormous, messy sandwiches at Rein’s. My dad always got the tongue sandwich with Swiss and I always got a kosher frank (no kraut). As I got older and my tastes evolved, I occasionally branched out to egg salad or a Reuben (or a Rachael, if I was feeling especially risqué).
Keeping your healthy New Year’s resolutions are easy at first. Full of motivation, you cook healthy soups and stews, and pile your plate high with plenty of vegetables. Eating well for breakfast, lunch, and dinner is part of a healthy lifestyle. But what about the meals in-between? It’s way too easy to give into your brownie craving when you don’t have a healthy alternative in hand.
There was nothing like lox, until we tried carrot lox. According to Food 52 and several of our blogging friends, it might even be (gasp!) better than the actual thing. Pair it with some nut-based cream cheese, fresh dill and a vegan bagel, and you’ll be hooked. This year, we’re expecting lots of creativity in the world of vegan meat and fish, and there’s no better place to start than carrot “lox.”
Who wants a delicious buttery-tasting scone that is vegan, takes under 10 minutes to prepare and is loaded with nutrition? I’ll take a dozen, thanks.
One of the things I like most about Sephardic food is the enveloping aroma of warm spices that just screams comfort food. It’s like a cure for everything from physical to mental.
One of the first Jewish foods I remember eating is challah. I associate challah with mingling at bar and bat mitzvahs, a glass of grape juice in hand and a chunk of bread in the other, calculating how many times I could reasonably duck into the temple bathroom without looking suspicious.
You may have heard of chef Isa Chandra Moskowitz from the Post Punk Kitchen or from her recipe blog, IsaChandra.com. She was one of the first vegan cooks to make a home for herself on the blogosphere, and she created more than just a food blog — she built a forum for anyone who wanted to learn the ins and outs of cooking without animal products. For me, her blog is still the best place on the Internet for vegan challah, mac ‘n cheese, and cinnamon buns!
I have tested root vegetable variations on the classic potato latke before, and sweet potatoes, in my experience, can be subbed in 1-for-1 to replace white potatoes in most latke recipes. When fried, the starch in sweet potatoes breaks down to sugar, leading to a delicious lightly caramelized flavor, perfect with a dash of cinnamon and eaten as fast as you can get your hands on them.
If you are looking for a light, healthy appetizer to brighten your Sukkot table, this sweet potato hummus is bursting with flavor. Because of its high protein and fiber content, it will help control your appetite and mood. My 450-pound ad man dad named it the caviar of hummus — exclaiming that it was almost illegal for something so nutritious to be this delicious. “All the ‘gusto’ without all the Jewish guilt,” my dad complimented, paraphrasing his award-winning slogan for Schlitz Beer and my 11-year-old, culinary skills.
These vegetable-forward dishes aren’t just for vegans–they’re so delicious that everyone will want some! For your meatless dishes this year, consider seasonal vegetables and grains, accented with traditional holiday elements like pomegranate seeds, pomegranate syrup, beets, or an intriguing legume like blackeyed peas.