Since we already know about kosher if you read my last blog, we can focus on those of you who prefer to eat strictly vegetarian. As you can tell from some of my earlier blogs, I like to eat and healthy concerns are not a major priority for me. But out of respect to those who love to eat and eat healthy, I have prepared this blog especially for you.
I could go down the list of strictly Israeli-vegan foods I like such as cabbage strudel, soups full of veggies, or pomegranate topped cheesecake and sour cream apple coffee cake for dessert. But the more I thought about it, the more I thought you might want a few recipes I came across.
First, I once knew someone who absolutely hated green bean salad. His wife (and mother-in-law) had tried for year to get him to at least try it. Then he was invited over to dinner by a woman from the church (he thinks it was a conspiracy) and out of politeness (guilt?) he tried her green bean main course. He was surprised he actually loved it! So in dedication to this conspiracy and nutritional vegan breakthrough moment, here are the ingredients to that dish. Maybe you can use it on another unsuspecting soul!
1 – 1 1/4 pounds fresh green beans, rinsed, trimmed and dried
1/8 teaspoon kosher salt
a pinch (about 1/16 teaspoon) black pepper
2 tablespoons sliced almonds
1 1/2 tablespoons butter
1 1/2 teaspoons reduced-sodium soy sauce
3/4 teaspoon balsamic vinegar
Before I move on to the second recipe, I want you to know that there are people who actually love lentil soup. There was a client who went to a restaurant to have a business lunch for the normal business meeting. The consultant ordered lentil soup because, as I found out later, the alternatives were less appetizing. The client told the consultant that while he had known other people to order the lentil soup, very few people actually liked it. Strange things can happen in the world of vegans!
As for the second recipe, this one is a dessert and has a lot of flexibility that goes with its preparation. One thing I know from experience is that many people who try recipes without knowing the person who actually makes them ends up getting frustrated because following the directions didn’t work for them. There always seems to be one thing that is forgotten or is missing, which as we all know can lead to disaster.
4 tablespoons unsalted butter, plus a little extra to grease the pan
1 cup white sugar
1 cup dark brown sugar
water (¼ cup or less depending on weather, altitude, etc.)
pinch of kosher salt
1/4 cup chestnut flour
1/2 cup coconut flour
1/2 cup flax meal
½ cup almond flour
OR 3 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt (OK, not quite a full teaspoon)
½ teaspoon pumpkin pie spice
1 cup sugar
¼ teaspoon fresh lemon zest (orange is ok)
1 tablespoon honey
1 tablespoon vanilla extract
½ cup brown sugar
3 large eggs
½ cup coconut oil (or vegetable oil)
1 almost-over-ripe banana
⅓ cup orange juice (the fresher the better)
½ cup water
OK, so you are wondering where the directions are for these recipes? The truth is, I didn’t have the time to finish this blog, so I will put them up online in the next blog. I know it’s a tease, but I want you to come back!
See you next time with a full scoop!