Chickpea Cutlets

Great ready for some vegan food that will put your lonely steak knives to work! If you have leftovers, these chickpea cutlets are great for tucking into sandwiches or chopping up over a salad. Yum!
 
This recipe comes to us from Jewish Veg supporter Isa Chandra Moskowitz and her popular cookbook Veganomicon. Isa's Website is Post Punk Kitchen

Thai Peanut Sauce

Garlic, mint, and, chilies are the essence of Thai cooking, and this versatile sauce is an ideal and easy way to bring their fabulous flavors into your cooking.
 
Experiment with the quantities to suit your tastes or your mood. For more fiery heat, increase the amount of cayenne or chili flakes; to tone it down, add more peanut butter or lime juice. Or you can make it thicker or thinner by varying the amount of water.
 
Try this sauce over tofu, hot or cold noodles, cooked grains, or steamed vegetables, or use it as a salad dressing.
 
This recipe comes from Jewish Veg supporter, cooking teacher, holistic health coach, author and chef Leslie Cerier, also known as the Organic Gourmet. This recipe is reprinted with permission from Leslie's book "Gluten-Recipes for the Conscious Cook," New Harbinger.

Sweet Potato and Black Bean Chili with Tomatillos

This sweet and spicy stew is a fun and unusual take on chili. And if you happen to have leftovers, it tastes even better a day or two later.
 
This recipe comes from JVNA supporter, cooking teacher, holistic health coach, author and chef Leslie Cerier, also known as the Organic Gourmet. This recipe is reprinted with permission from Leslie's book "Gluten-Recipes for the Conscious Cook," New Harbinger.
 
 
 
 

Seitan Porcini Stew

This is a recipe that not only comforts you on a cold winter’s night, it makes you look forward to the snowiest, windiest, all-the-roads-shut-downiest night possible, just so you can make stew.
 
This recipe is another amazing creation of Jewish Veg supporter Isa Chandra Moskowitz and her Post Punk Kitchen
 
 
 

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