Vegan Sweets and Treats
Next week I will be holding a vegan sweet making class. Without using eggs or milk we will be making delicious and healthy sweets! Next week’s vegan sweet class menu includes tapioca pudding, chocolate chip cookies, seasonal berry scones, and Jewish coconut macaroons! Come and …
This past weekend we made soy candle tea cups using all natural materials. Everyone chose a tea cup that they liked and then decorated them dried fruits, burlap, twine, and ribbon. This time I made mochi filled with azuki beans and kinako bean paste. …
Yesterday we tried out Marlow & Sons in Williamsburg.
When you walk into the restaurant you first go through the cafe which is not only a cafe, but a general store as well. The restaurant itself is resembles a canteen. The menu was very small but everything that we ordered was really great, especially the swordfish crostini. Oh, And the oysters were great too!
This was our first time eating at Marlow & Sons so I was surprised to find out that this restaurant had actually been around since 2004!
Knish Making! Today we learned how to make Jewish Potato Knishes. We made two different kinds, mushroom and kale knishes and potato and onion knishes. We also made a roasted beet salad with sauteed beet greens and and israeli salad as well. My …
This past weekend I held a wreath making class. We used a combination of natural and handmade materials for our wreaths. Some of the natural materials included dried oranges and lemons, nuts, cinnamon sticks, and anisette. I prepared a few snacks and sweets as well: …
Yokan is a Japanese dessert that is made of bean paste (typically adzuki or white kidney beans), agar, and sugar. We received this yokan as a gift and it was delicious! This yokan is made of matcha and shiroan (white kidney bean paste). I personally prefer yokan made out of shiroan compared to adzuki. In New York you can find yokan at Japanese supermarkets like Sunrise Supermarket (41st Street btw. 5th + Madison) or for a higher quality yokan you can go to Minamoto Kitchoan which is located near Rockefeller Center.
However the one that we had was Toraya Yokan which is very famous and high reputation. If you are ever in Japan please visit one of their shops: Toraya Website
They also have some locations in California!
Datemaki (rolled omelet) is a traditional Japanese New Years food. It is quite similar to tamagoyaki which is every day home cooking. You can also find tamagoyaki and sushi restaurants where it is paced on top of rice and served as a type of …
Kuri-kinton is a Japanese sweet dish made of pureed sweet potatoes and boiled chestnuts. It is traditionally eaten at New Years and symbolizes wealth perhaps because of its gold color. This year I decided to add sweetened pureed white bean for more variety. I then …
After much preparation we finally finished making all of the dishes that we wanted to have in our osechi-ryori.
This year we made kobumaki (carrot, fried tofu, and burdock root wrapped in kelp), kuromame (black soybeans simmered in a sweet and savory sauce made from soy sauce and sugar), shio-koji Tai (red snapper marinated in shio-koji), dattemake (a sweet Japanese rolled omelet made with fish cake and egg), chikuzen-ni (assorted vegetables braised in a sweet and savory stock), namasu (shredded daikon and carrot in a sweet and sour vinegar sauce), tataki gobo (burdock root with sesame sauce), o-zoni (a soup made with stock taken from bonito and kelp) and kuri-kinton (sweet potato and chestnut dessert).
Over the next few days I will be sharing the recipes for these tasty dishes!
Osechi Ryori is eaten in Japan at New Years. It consists of many special foods that are not usually eaten throughout the year. Many of the foods are symbolic or contain special meaning such as good health or prosperity. These foods are displayed in “jubako”, …