Beyond Chopped Liver
59 Jewish Recipes Get a Vegan Health Makeover
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- 209,00 kr
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- 209,00 kr
Publisher Description
Jewish food’s “greatest hits” receive a makeover in the newest recipe collection from the author of the Jewish Food Hero Cookbook and Feeding Women of the Bible, Feeding Ourselves. Beyond Chopped Liver: 59 Jewish Recipes Get a Vegan Health Makeover shares new and better ways to enjoy quintessentially Jewish food with delicious, plant-based recipes– from challah to matzo ball soup!
The Jewish recipes in this cookbook are inspired by recipes from Jewish pre-modern Diaspora communities: Ashkenazi, Sephardi, Mizrahi, Beta Israel/Ethiopian and Indian Jewish communities, and from modern Israel and American Jewish food cultures.
The updates in this collection speak to the Jewish community today, as we seek to honor inherited Jewish food traditions while living in ways that are healthier for our bodies and our planet. Communal meals are essential for family and community cohesion and health, and there should be no conflict between Jewish life and ethical eating. Offering healthier plant-based and vegan Jewish recipes is author Kenden Alfond’s way of problem-solving and providing resources for the community so that everyone can share delicious, healthy meals.
PUBLISHERS WEEKLY
Jewish Food Hero blogger Alfond (Feeding Women of the Bible, Feeding Ourselves) charms in this cheerful guide to vegan Jewish cooking. "Abstaining from meat and dairy should be socially acceptable in the Jewish community (and any community)," she writes before laying out dishes that are organized around a basic dinner sequence (bread, dips and spreads, soup, salads, main courses, and desserts). Recipes include egg-free mini sweet and savory parsnip and sweet potato latkes, shakshuka made with tofu instead of egg, crispy falafel that is baked rather than fried, a jackfruit "brisket," and (as the title suggests) a chopped liver variation made from mushrooms and walnuts. Desserts feature coconut macaroon cookies with a vegan chocolate drizzle, a chocolate prune babka that uses coconut and oat milks, and a decadent flourless chocolate cake that calls for extra-ripe bananas instead of egg. Primers on Jewish culture are sprinkled throughout; for example, a list of "Enduring Truths That Define Jewish Food" informs that "Not all foods considered Jewish food today are ancient in origin." This vegan twist on Jewish cuisine hits all of the right notes.