Penne with Asparagus, Peas and Mint
A vegetarian pasta dinner starring tender asparagus and the heady aroma of mint.
Yukon Gold and Sweet Potato Latkes
Slightly sweet, crisp and condiment-friendly latkes from The New Jewish Table cookbook.
Potato and Cheese Knishes
A traditional potato and cheese knish recipe from Todd and Ellen Gray’s New Jewish Table cookbook.
Weezie’s Sour Cream Cheesecake with Strawberry Compote
A rich sour cream cheesecake recipe from The New Jewish Table cookbook.
This is a wonderful marinade for tofu. The longer it marinates, the more flavorful it gets.
Green Goddess Dressing
A delicious salad dressing that combines healthy fats you can feel good about.
Spicy Thai Peanut Sauce
This spicy sauce is perfect for grilled tofu, grilled or raw vegetables, and cooked noodles or rice.
Beans and Greens
1. Place greens in a large pot. Add water to cover. Add 1/2 teaspoon salt. Bring to a boil and cook until tender, about 6…
Steamed Vegetables with Tamari Butter
Steaming is an excellent way to prepare vegetables. It’s fast and helps to retain moisture, color and nutritional value.
Heirloom beans are so delicious, they require only simple seasonings to enhance their good taste.
Butter Lettuce Cups
This salad is a beautiful composition, each leaf cupping the assorted vegetables, citrus, cheese, nuts and dressing.
Prune-Stuffed Pork Loin
A perfectly juicy pork loin, stuffed with prunes and finished with your favorite Cajun seasoning.
Silken Chocolate Pie with Vegan Chocolate Crust
Smooth, creamy and luscious, this pie belies its tofu base.