Vegan Sweets and Treats
Now that the weather is getting warmer it’s a great time to visit your local farmer’s market. There are plenty of fresh vegetable, herbs, and fruits to enjoy. Here is a simple recipe for quinoa salad that I made using fresh vegetables from my local …
This past weekend’s Sunday brunch was whole wheat cous cous, organic eggs sunny side up, and shio-koji tomato sauce. This tomato sauce came out really great so I wanted to share it with everyone. It’s actually even better the next day! Shio-Koji Tomato Sauce 2 …
(above: matzo ball soup)
The next Cooking in English Passover Special will be held this Saturday, March 23!
In today’s Cooking in English class we made traditional Passover dishes using seasonal vegetables and other fresh ingredients.
This is a sweets and savory dish called Tzimmes. It is made with sweet potatoes, carrots, prunes, celery and honey.
This is a roasted asparagus salad with arugula, grapefruit, and pine nuts.
This is my vegetarian interpretation of the traditional seder plate. Instead of using a shank bone I used a parsnip.
These are macaroons, a traditional passover dessert. While this recipe usually calls for eggs and white sugar, I used brown rice syrup an no eggs. These vegan macaroons came out great !
I will be holding the next Cooking in English: Passover Special class this Saturday, March 23.