Shavuot: Time to Live Up to the Torah Ideal

How can we not love Shavuot?

It is the holiday when we celebrate receiving the Torah, which tells us that plant-based eating is God’s clearly expressed preference for us.

Shavuot is a holiday of sustained and intense Torah study. During this especially holy time, we urge Jews to separate themselves from the violence and bloodshed that is inherent in the killing of animals for food, and to adopt God’s ideal diet.

Sadly, many Jews gorge themselves on cheesecake and other unhealthy, unethically derived dairy products during this holiday. To reach a state of holiness on Shavuot, or any other day, we must abstain from dairy, for reasons explained here on our Website.

This doesn’t mean we have to feel deprived on Shavuot. There are delicious vegan versions of cheesecake and every other dairy product.

We encourage you to enjoy a truly spiritual, and cruelty-free, Shavuot!

 


 
Vegan Recipes for Shavuot
 
Feta Curry Vegan Cheese
by Or Adi @oreasyvegan
 
INGREDIENTS
 
  • 100 g blanched almonds soaked in hot water for 30 minutes
  • 45 g cashews soaked in how water for 30 minutes
  • 50 g (¼ cup) lemon juice
  • 1/3 cup water
  • 3 Tbs olive oil
  • 2 Tbs nutritional yeast
  • 1 Tbs curry powder
  • 1 Tbs Herbs de Provence or any other herbs (optional)
  • 1 crushed garlic clove
  • 1 ¼ tsp salt
 
METHOD
 
  1. Mix all ingredients in a food processor/strong blender.
  2. Process until very creamy and smooth, then taste and adjust seasoning as needed.
  3. Place a fine mesh strainer over a mixing bowl and lay down a cheesecloth.
  4. With a spatula, scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a “disc,” then secure with a rubber band.
  5. Place in the refrigerator for 12 hours.
  6. Unwrap the cheese from cheesecloth and gently place the cheese on a flat oiled baking dish. 
  7. Bake the cheese for about 45 minutes at 356 degrees F.

 


 
Spelt Bread with Herbs
by Or Adi @oreasyvegan
 
 
INGREDIENTS
 
Dry: 
 
  • 3½ cups spelt flour
  • ½ cup potato flour
  • 2 Tbs Herbs De Provence or a few chopped fresh basil leaves, rosemary, tarragon, thyme
  • 1½ tsp Himalayan Salt
  • 1¼ tsp baking powder
  • 1¼ tsp baking soda
 
Wet: 
 
  • 2 cups + 2 Tbs almond milk 
  • 1 Tbs date or maple syrup 
  • 2 garlic cloves, crushed
  • 8 dried tomatoes, chopped
  • 3/4 cup nut mix (I used sunflower seeds, pumpkin seeds and walnuts)
  • Olive oil for greasing the baking pan 
  • Everything Bagel seasoning
 
METHOD
 
  1. Pre-heat oven to 350°F (75°C) and grease a 10 x 5 inch loaf (or similar) with a little bit of olive oil.
  2. To a large mixing bowl add all the dry ingredients (if using fresh herbs add them with wet ingredients) and whisk to combine.
  3. Pour the almond milk and date syrup gradually and mix.
  4. Pour the garlic, tomatoes and nuts, and mix.
  5. Place the dough into the greased loaf pan.
  6. Score the dough with a knife lengthwise and sprinkle the Everything Bagel seasoning on top.
  7. Bake for 60 minutes or until the bread is mostly browned on the sides and bottom, until the top is hard and a toothpick comes out clean.
 
 
 

 

Vegan Spinach Feta Quiche
By Raquela @theveganmaven
 

 

 
INGREDIENTS
 
FOR THE CRUST:
 
  • 1 1/3 Cups All Purpose Flour
  • 1/4 Tablespoon of Salt
  • 1/4 Cup of Avocado Oil
  • 1/4 Cup of Almond Milk or Soy Milk
 
FOR THE FILLING:
 
  • 8-10 oz of Unsweetened Vegan Yogurt or Sour Cream
  • 1/2 Cup of Garbanzo Beans
  • 1/4 Cup of Pine Nuts
  • 1 Tablespoon of Garlic Powder
  • 1 Teaspoon of Salt
  • 3 Tablespoon of Nutritional Yeast
  • 1/2 Med. Onion diced
  • 2-3 Cloves of Garlic diced
  • 8-10 oz of Fresh Spinach chopped
  • 3-4 oz of Vegan Feta Cheese
 
FOR THE GARNISH:
 
  • 5-6 Grape Tomatoes Sliced
  • Small Handful of Fresh Parsley, finely chopped
  • Handful or 2 0z of Grated Vegan Cheese
  • Sprinkle with Za'atar
 
PREP TIME
20 Minutes
 
BAKE TIME
30-35 Minutes
 
SERVES
6-8 Slices
 
NOTES:
 
Remove quiche from the oven about 10-12 minutes before bake time is complete to garnish and then replace and bake for the remaining bake time.

 


 

Raw Vegan Cheesecake
By Valeria Knowles
 
Crust
  • 2 cups of nuts
  • 1/2 cup of dates, soaked
  • 1/4 cup of coconut
  • Grind nuts, add dates and coconut, press into a pie dish
 
Cheese Filling
  • 3 cups of cashews, soaked at least 15 minutes
  • 3/4 cup of lemon juice
  • 3/4 cup of sweetener - agave, maple syrup, etc
  • 3/4 cup of coconut oil
  • vanilla
  • pinch of salt
 
Topping
  • 1 cup frozen or fresh fruit; raspberries, blueberries, cherries, peaches, strawberries.
  • 1/2 cup dates, pitted and soaked, 4-6 dates
  • Blend to semi thick puree
 
Notes
Blend in processor, adjust for thickness. Add dry ground cashews to thicken if necessary. Fill the pie pan, freeze for several hours until firm. Serve semi frozen with fruit topping.
 
 
 

 

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