I normally make vegan cheese in a cheesecloth. I didn’t think I could bake it into a cheese wheel. In fact, baking speeds up the process and makes the cheese mold-free, if that’s possible. According to Claude the AI, most…
There’s a popular ice cream shop in our neighborhood that makes exquisite dairy ice cream but their vegan ice cream shouldn’t exist. The flavors are fine but the texture, the poor texture, is so flat. Sorbet has more character than…
I have a weakness for stuffed pastries, especially Balkan and Turkish savory pastries such as burek and burekas. While they can be easily made with store-bought filo or puff pastry, I prefer to stay away from these options because they…
What if I started posting videos and pictures of our meals with short descriptions to give you ideas and inspiration? This way, we can spend less time in front of a screen. I will only mention the important details. For…
Stop and pick the loquats (shesek, nispero, biwa). Those mother-clusters of oval, orange fruits you see everywhere during may and June are edible indeed. If you pick them, make sure to select only the very orange with brown spots, those…
I asked Kobi (that’s what I call it), the AI, to write a blog post about these Turkish bagels, and this is what it came up with: These gluten-free Turkish sesame bagels, also known as simit, are a delicious and…
These fragrant Spanish cookies, tortas (cakes) de aceite y anís, remind me of my grandmother’s anise biscuits, Reifat. I often wonder about their origin. Did the exiled Jews brought them to Morocco from Spain? Alternatively, did the Moors introduce them…
The recipe video for this cashew cheese is the most popular video on my instagram. I think the reason is that it’s pretty easy to make, and that it doesn’t require many or weird ingredients. You’re probably asking yourself, “Yes…
It’s been a while since I posted anything. As some of you know – from Instagram – we moved again. This time not too far. To a close by neighborhood with a better public high school. I hope we made…
I started to have a blast in the kitchen when I felt comfortable improvising and cooking without recipes. Now don’t get me wrong, I love being tucked in bed with a good cookbook or discovering a great recipe online but…
I googled the history of lentils and learned a few interesting facts about them. Man has been eating tiny dried lentils practically since the beginning. Wow, really? I wonder how my ancestors knew they were edible. By 6000 B.C.,…
One day, I got curious what would happen if I treated the beets as if they were salmon, since they both have bright colors and white streaks. I coated the beets in kosher salt, dill, and fennel seeds, wrapped them…
My favorite meals are those vibrant dinners which are assembled from a bunch of dips, sides and small plates instead of ordinary main dish-side-and-salad dinner. We eat like that everyday but it never gets boring because they are colorful and…
Who was the genius that came up with the idea to infuse oil with spices? Growing up, my mother and grandmother always kept a jar of oil infused with sweet paprika and hot paprika in the fridge. In fact, every…
Before the pandemic I used to make it on a weekly basis to put in my boys’ lunch bags. It’s gluten-free, grain-free, vegan and refined sugar free and delicious and crunchy. I filmed and edited the video for We Are…
In my family and Homeland we have a lot of respect for vegetables. They get more attention than meat. You’ll never hear my mother rave about a steak or sausages. But she’ll always describe to you the perfect green beans…
My older sister and I always exchange recipes. She also spends many hours in the kitchen. Like me and the rest of my family. She gave me the recipe for this salad. I didn’t have a pineapple so I used…
When I was a kid my mother made this chickpea soup once a week during the winter. It doesn’t snow in the Negev, the desert of Israel but it is freaking cold. I always say that the winter in New…
Here are our most favorite, plant-based main-dishes for puffy-coat weather or semi cold swather weather. They’ll keep you warm, cozy and nourished. Except for the slow-roasted eggplant, the rest of the dishes are kid friendly (well, my kids and their…
My friend brought this mezze over for Shabbat dinner (Friday night). Her Kurdish-Iraqi grandmother used to make it. It’s teenager friendly. My 13 year-old son, who’s an adventurous eater but eggplant hater, loved it. You can serve with other mezzes…