Nosh
Plant-Forward Recipes Celebrating Modern Jewish Cuisine
-
- $16.99
-
- $16.99
Publisher Description
For those who want to connect with Jewish culinary history while following a plant-based diet, Nosh offers more than 80 recipes that can be served at shabbat, holidays, and even better, every day.
"Yes, you can host a vegetarian Rosh Hashanah and a hearty, meatless Passover seder, especially with this book in hand."—Epicurious
"Many beloved Jewish dishes don't always align with a vegetarian diet—until now."—Food Network
Food is a central part of Jewish culture, and those who don't connect with the foods of yesterday may feel as though a part of their heritage is missing. Nosh is the vegetarian cookbook for the modern Jewish kitchen, drawing inspiration from history through a 21st century lens.
With the rise in plant-based eating across the globe, Nosh is an ideal guide for those looking to connect with and share their Judaism in a way that feels authentic in today's landscape. The cookbook features:
• A comprehensive, plant-forward recipe collection spanning from breakfast and brunch right through to delectable desserts.
• 80+ vegetarian recipes including Savory Pulled Mushroom and Tofu “Brisket,” Chickpea and Olive Shakshuka, and more.
• Stunning food photography, kitchen glimpses, and enlightening sidebars on the history of Jewish culinary traditions.
Author, food writer, and registered dietician Micah Siva hopes to inspire meals not only for the holidays, but for the simple joy of elevating beloved Jewish flavors into everyday life.
PUBLISHERS WEEKLY
Dietitian Siva (coauthor of 1,2,3 Nosh with Me) shares vegetarian takes on classic Jewish dishes in this appetizing and enlightening collection. She addresses common questions those new to a vegetarian diet may have about everything from sources of protein and iron to egg and dairy substitutions and gives pointers on creating a Passover-ready kosher kitchen. The vast array of breakfast, soup, salad, main dish, dessert, and beverage options offers something to entice just about every palate. Lovers of matzo balls, kugel, latkes, and challah will not be disappointed, while those looking for more adventurous options will delight in hearty lentil goulash, savory pulled mushroom and tofu "brisket," and everything bagel "fattoush" salad with za'atar cheeseballs. Siva promises her chickpea noodle vegetable soup is so flavorful that chicken won't be missed, and her almond flour crepes and lemony blintzes are drool-inducing. A final chapter on essentials covers those small touches that make all the difference, including quick-pickled onions, hot mustard, and apple and pear charoset. Sith so much to savor, this expert guide will be a boon to vegetarian cooks looking to enjoy traditional Jewish cuisine.
