Peas, Shiitakes & Spinach Scramble
This is the kind of food that I eat on a daily basis, usually in the winter, when I feel that I’m coming down with something. I also avoid eating sugar and take extra vitamin C and D. It works…
Vegan Overnight Stew (Hamin)
Hamin (the Sephardic version of Cholent) is a traditional Jewish overnight stew that has been made by Jews around the world for generations, specifically for Shabbat, as they were prohibited from cooking or lighting fires from Friday sundown to Saturday…
Plant-Based Mushroom & walnut Paté
I needed to bring something for a friend’s birthday picnic in nature (Franklin Canyon). I didn’t have any direction or idea, or a lot to choose from. I found a box of cremini mushrooms in the fridge and walnuts in…
Smoky Cauliflower Salad
Remember the days when cauliflower wasn’t popular? When she was considered boring? When no one knew what to do with her? Well those days are over, a decade ago. Now she is a mega celebrity that everyone wants to cook…
White Wine Braised & Roasted Cabbage
n the winter, my favorite way of cooking is braising and roasting vegetables — partly because it warms up the house. LA winters are nothing like New York winters, but the house we’re renting is old and drafty. Even with…
Coconut Pumpkin Soup
When I was a kid in the not-so-holy land, the only type of pumpkin – Dla’at in Hebrew, not as fun to say as pumpkin, or as Alex used to call it when he was a toddler pumpking – I…
simple roasted ratatouille
It’s funny that I know how to make ratatouille but didn’t know how to spell ratatuille… it took me five attempts to spell it right RATATOUILLE ? I need to explain, to the French of us, that for me, any…
Upside-Down rice With Vegetables
Years ago, when my boys were little, I chatted with a Bedouin mom in the playground in my hometown in the Negev, the desert of Israel. I asked her if she cooks and she said she did, everyday. So I…
Hummus With Spinach & Tomato Salad
I was going to make baked falafel, with the little I had in hand, but I over processed the chickpeas (I hummused the hell out of them.) I should’ve had used a fork to mush them. Oh well, no harm…
Japchae
Jap-che, I love saying it with Korean accent. I can make a pretty good Korean accent because I had a Korean friend, who has a thick accent. So thick that when she says zoo it sounds like Jew. She is…
Feta Baked with Tomatoes & Thyme
Once upon a time we lived in New York City, had no kids and no use for our kitchen. We had our breakfasts at our second homes Cafe Mogador or Cafe Gitane. Z used to get the baked feta and…
Easy Cabbage & Onion Fritters
I have a tendency to wait with breakfast until I’m absolutely starving, and then I need to whip something up fast. I could make toast — but even when I’m ravenous, I’m fussy. I want something eggy. Something like these…
Easy Vegan Chickpea Omelet
There are a handful of restaurants and cafes in Tel Aviv that I love. One of them is Cafe Anastasia. Everything there is vegan, refined sugar-free, and mostly gluten-free. I go occasionally for their vegan cheese plate or Israeli breakfast…
Cashew e pepe
I have serious writer’s block. My brain slams the door in my face every time I sit down to write, just like our nasty upstairs neighbor. I knocked on her door and begged her to ask her little girls to…
Cauliflower Tabouli
I always roast my cauliflower but never thought to chop it finely and make a beautiful salad with it.
Beet Soup with Vegetable Dumplings
A shower thought: If there’s a Vegetarian Festival in Phuket, a Herring Festival in Denmark, a Pizzafest in Naples, and a Dumpling Festival in Hong Kong, then why there’s no Kubbeh Festival in Jerusalem. Kubbeh is a Jewish Iraqi and…
Potato Salad With Herb
I love potatoes! Anything that is made with potatoes. From Russian potato salad to tortilla Española to Belgian pommes frites to campfire potatoes. Now that we have a fireplace – the second-best invention after a dryer – we bake them…
Sweet Potato & Butternut Squash Spread
When baking sweet potatoes, the high heat causes their moisture to evaporate, and leaves their skin caramelized like candy – which is delicious – but overly sweet for me, so I like to mix them with spicy, sour or nutty flavors to reduce the sweetness.
Root Vegetable Hummus
I had started to write this post in the summer, while we where visiting Israel, but never finished it for the same reasons I haven’t been able to start or finish any posts since leaving Los Angeles back in June; lack of time, lack of motivation…
Rosti with Zucchini & Golden Beets
We’re moving! Again? Where to? I can’t tell you yet. You’ll have to wait for my next post. But I’ll give you a hint… It’s a small island in Spain. But before we settle down, we will do some traveling,…