Learn to make mujadara in the traditional Indian style – fluffy white basmati rice, tender brown lentils, cumin & salt with caramelized onions.
Vegan
Vegan Butternut Squash and Chickpea Soup
Low fat, low calorie vegan soup with butternut squash, chickpeas, spinach, turmeric, cumin, cinnamon and cayenne.
Mami’s Sopita – Moroccan Vegetable Soup
Delicious Moroccan soup, a vegan gluten free alternative to matzo ball soup.
Ashkephardic Charoset
A blending of Ashkenazi, Sephardic traditions, charoset pureed with dates, apples, walnuts, raisins, banana, sweet wine, and cinnamon.
Oven Roasted Asparagus
How to roast asparagus in the oven, fast and easy recipe with delicious results. Best way to prepare asparagus.
Lekvar Plum Butter – Prune Filling for Hamantaschen
Recipe for lekvar – plum butter, can be used as a filling for hamantaschen or any cookie or pastry. Thick filling, will not run.
Lekvar Apricot Butter – Apricot Filling for Hamantaschen
Recipe for lekvar – apricot butter, can be used as filling for hamantaschen or any cookie or pastry. Thick filling, will not run.
Mooshi’s Cooked Eggplant Salad
Healthy vegan cooked salad recipe from Israel with eggplant, peppers and tomato sauce.
Roasted Beet Salad with Mint
Salad made with roasted beets, balsamic vinegar, olive oil, cumin, sugar, salt and fresh chopped mint.
Easy No-Bake Chocolate Matzo Cake
Passover-friendly dessert made with only three ingredients! Layers of matzo, chocolate and sweet kosher wine.
Roasted Pepper Salad
Heirloom Israeli Salad
Recipe for Israeli Salad with heirloom tomatoes, kalamata olives, fresh parsley, olive oil, and lemon juice.
Sandra’s Mexican Israeli Salad
A recipe for Israeli Salad made Mexican style with cucumbers, tomatoes, lime juice, shredded lettuce, cilantro, onion & salt.
Tahini Sauce
How to make creamy, delicious tahini sauce with sesame paste, garlic and fresh lemon juice.
