Maddie – Page 7 – The Jewish Vegan

Summer Favorite: Vegan Kebabs Grilled in the Oven

There are definitely some things about living in an apartment that bum me out. My last apartment was a basement apartment and had approximately two tiny windows, which meant little to no natural light. That was really big bummer for me (and nearly all of my plants died!). So, when I was looking for a new apartment, one of the major requirements was an apartment with lots of natural light.

Luckily, I was able to find one with tons of windows that allows lots of light in (and allows my plants to thrive). But there are still some things that aren’t great about living in an apartment. The biggest thing right now is that I don’t really have any outdoor space of my own. I dream of having a garden where I can grow fresh fruits and vegetables to use in my recipes. I also would love to have a grill for recipes. I always thought some grilled recipes would be just impossible. But I was wrong!

It felt like a summertime ritual for my family to make kebabs when I was growing up. It was a very joyful part of my summer – all of us pitching in to build this meal and then sitting down to eat it together outside. So, I decided to try “grilling” kebabs in my oven to get a little bit of that summertime magic back in my apartment.

“Grilling” in the oven turned out really good! It’s not quite the same as grilling outdoors – you won’t get the char lines, but the veggies and alternative vegan meat turn out crispy and delicious. I used Hodo Foods Curry Nuggets, which were delicious and flavorful and had a great texture for a kebab. These nuggets are gluten free and kosher! You could also use other vegan meat alternatives or something like tempeh or tofu. I would recommend using extra firm tofu if you decide to go that route.

I also decided to use bell peppers, red onion, shitaki mushrooms, and cherry tomatoes as my veggies, but you can get really creative and use other veggies, as long as they will be able to stick through the skewer. Harder vegetables may need more time in the oven though! Some other veggies I might recommend are:

Zucchini
Carrot
Eggplant
White or Yellow Onion

Lastly, when I made these kebabs, I was going for pretty basic so I just used salt, pepper, and smoked paprika and sprinkled all of them over the kebabs. If you wanted to make a sauce, you could do something like BBQ or a simple garlic butter sauce. Get creative and make what’s fun and what sounds delicious to you!

If you live in an apartment (or a house) and don’t have access to a grill, I highly recommend giving this recipe a try! I would love the hear what you think and if you make any changes to this recipe. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

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Oven "Grilled" Vegan Kebabs

Don't have access to an outdoor grill? No problem! This summertime classic - vegan kebabs - turns out just as delicious when cooked in the oven.

Prep Time8

Cook Time20

Total Time28

Course: Main Course

Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, meals in under 30 minutes, meals with veggies, summertime vegan meals, vegan kebabs

Servings: 8 kebabs

Equipment

skewer sticks

Ingredients

1 package Curry Nuggets Hodo Food Brand (or other vegan meat alternative)
½ red onion chopped into large pieces
1 red pepper chopped into large pieces
1 green pepper chopped into large pieces
1 cup baby bella mushrooms
16 cherry tomatoes yellow or red
1 tbsp olive oil
a dash of salt and pepper or whatever other seasoning you'd like to use

Instructions

Preheat the oven to 425°F. Line a baking tray with parchment paper and set aside.
Ensure all of your veggies are chopped to the appropriate size. You want them to be large enough that they stay on the skewers, but not so large that they cannot be eaten in 1-2 bites.
Add the veggies and vegan meat alternative in whatever pattern you'd like. You can also add the vegetables randomly, but a pattern helps to ensure that you add them somewhat evenly and don't end up with a stick just filled with one vegetable. Repeat for all 8 sticks.
Arrange the sticks on the baking tray.
Lightly brush all of the vegetables with the olive oil so that they are coated on all sides.
Sprinkle the salt and pepper on top of all of the skewers and then add whatever other seasoning you'd like to add.
Place the tray in the oven and bake for 20 minutes.
Remove from the oven and let cool for 3-4 minutes before digging in!

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Simple Spicy Vegan Mac’n’Cheese

Before jumping into the post, I want to note that Outstanding Foods provided me with the Texas BBQ Pigless Pork Rinds pictured below for free. All of the opinions and ideas on my blog are my own.

When I first went vegan, I ate A LOT of mac’n’cheese. I fell in love with Daiya’s packaged vegan mac’n’cheese – it was so easy to make after a long day of classes and clubs and volunteering and whatever else I happened to be doing. Mac’n’cheese quickly became one of my favorite meals to eat. While I still love Daiya’s mac’n’cheese and I still do eat it on occasion, I started to make my own recipes, especially now that I have more time and a desire to eat more home-cooked food. Thus, this mac’n’cheese recipe was born.

This recipe is super easy (still a must-have for me) and takes less than 45 minutes to make. It uses my nacho cheese sauce recipe combined with your favorite noodles and a fire roasted pepper. I used a jalapeño pepper because I really love spicy food. This added both the spice and some really great flavor. However, if you’d just like to add a bit of pepper flavor, you can substitute a bell pepper of your choice. Choose your favorite bell pepper color because each will add a bit of a different flavor.

The Outstanding Foods Texas BBQ Pigless Pork Rinds on top add a bit of a crispiness, as well as a subtly sweet flavor which really levels up this recipe. In addition to just being delicious, these rinds are packed with protein (7g per bag!), gluten-free, and kosher. This entire recipe is kosher and gluten-free, as long as you use gluten-free noodles. You’ll need two full cups of these rinds to top your mac’n’cheese – so be sure not to eat the whole bag while you’re making your recipe!

I would love the hear what you think of this recipe and any changes you made. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

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Easy Vegan Spicy Mac'n'Cheese

This delicious mac'n'cheese has quite a bit of spice from oven roasted jalapeño and a layer of crunch from vegan prok rinds on top. But don't let how delicious it is fool you into thinking it takes all afternoon to make - this recipe comes together in under 45 minutes.

Prep Time30

Cook Time10

Total Time40

Course: Main Course

Cuisine: American

Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, mac'n'cheese, spicy vegan food, vegan mac'n'cheese

Servings: 6 servings

Ingredients

1 jalapeño
½ box your favorite noodles
1 serving nacho cheese sauce
2 cups Texas BBQ Pigless Pork Rinds Outstanding Foods brand

Instructions

Fire Roasting Your Jalapeño

Place one of your oven racks in the middle of the oven and one on the top slot. Preheat your oven to 400°F.
When the oven is preheated, place the jalapeño on the top rack of the oven. Let it sit for approximately 25 minutes, rotating with tongs every once in a while as a side gets charred. Be sure to use oven mitts to ensure you don't burn yourself.
When each side has been charred, remove the jalapeño from the oven and wrap in tin foil (or place in an air tight container). Let it sit for 5-10 minutes to allow the skin of the jalapeño to loosen.
Once the jalapeño is removed from the oven, lower the temperature to 350°F.
Use a fork to push off the skin of the jalapeño. When removed fully, chop into small pieces and set aside.

Making the Mac'n'Cheese

Make the nacho cheese sauce. The link to the sauce recipe can be found above. Set aside.
Make your noodles according to the package directions. Set aside.
In a food processor or blender, add the rinds and pulse until most of the rinds are crushed and there are a few bigger pieces (some pieces about a half inch in length should remain). You can also crush the pieces by hand in a bowl using a large spoon, but it will take a bit longer.
Combine the nacho cheese, noodles, and fire roasted jalapeños in a bowl and mix well. Add more salt as needed.
Pour into a baking pan or pie pan and spread evenly through the tray. Sprinkle the mac'n'cheese with the ground up rinds until evenly covering the mixture.
Place the mac'n'cheese in the oven (make sure it is set to 350° as stated in the instructions above) on the middle rack. Let bake for 10 minutes.
Remove from the oven and let cool for about 5-10 minutes. Serve and enjoy!

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Easy Chickpea Salad

When I think of summer, I definitely think of salads. But that doesn’t always have to mean salads filled with greens. One of my favorite summer salads is Chickpea Salad – it can be used in so many ways and it’s honestly just really refreshing to eat. The fresh celery, red onion, and dill really make this salad pop.

This salad is so good, you would never guess how easy it is to make. But it really takes just 10 minutes to make – just finely chop the veggies, smash the chickpeas, and mix everything together. You can decide how finely to chop the celery and red onion. I think that the salad turns out better if they are very finely chopped. I would recommend chopping the red onion well; otherwise, you may get more of a bite than you’re looking for.

The vegan mayo that I use is Spectrum Organic Light Vegan Mayo, which I really love. It’s super easy to use in this recipe and tastes great! But, if you’d like to make your own homemade mayo, there are lots of recipes all over the internet. If you use a homemade recipe, I would start with the same amount (5 tbsp) and add more as needed.

This chickpea salad can be used in so many different ways! You can eat it on its own, add it to another salad, or roll it into a wrap. I really like have chickpea salad sandwiches with pea sprouts and tomato. Don’t forget the pickle!

I would love the hear if you give this easy chickpea salad a try. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

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Easy Chickpea Salad

This chickpea salad only takes 10 minutes to make and is full of flavor from fresh dill, celery, and red onion. It's also completely gluten free!

Prep Time10

Total Time10

Course: Main Course, Salad

Cuisine: American

Keyword: chickpea dinner, easy vegan dinner, easy vegan meals, easy vegan recipe, gluten free, gluten free vegan, vegan, vegan lunch

Servings: 4 servings

Ingredients

1 can chickpeas
2 celery sticks finely chopped
2 tbsp red onion finely chopped/minced
2½ tbsp fresh dill chopped
5 tbsp vegan mayo
1 tsp lemon juice
1 tsp dijon mustard
salt and pepper to taste

Instructions

Drain the can of chickpeas and empty the beans onto a plate. Smash with a fork until almost entire smashed (some larger pieces are okay!).
Mix all of the ingredients together in a bowl. Add more salt or pepper, to taste.
Serve cold on its own or with bread, in a salad or wrap.

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Zach’s Tasty & Easy Guacamole

Before jumping into the post, I want to note that Outstanding Foods provided me with the Original Pigless Pork Rinds pictured below for free. All of the opinions and ideas on my blog are my own.

My partner, Zach, and I have always connected over food. In fact, some of my favorite memories of our early relationship involve food: our first date was at our favorite vegan restaurant in Chapel Hill, we made countless stir-frys together for dinner, and we watched Netflix while eating takeout on our apartment couch until late at night. Cooking together, sharing a meal, or exploring a new restaurant or cuisine have all been weaved into the fabric of our relationship.

So, it’s only natural that Zach should have a place in my recipes as well. And y’all, I knew the first recipe had to be his guacamole. Zach has been making this guacamole since before we even dated and has been perfecting it over time since then. I really do think this is the perfect guacamole.

Zach’s guacamole is flavorful and just the right amount of chunkiness to creaminess. It’s also packed with flavor from lime juice, red onion, cilantro, garlic, and smoked paprika. If you like a spicy guacamole, keep the jalapeño in, but feel free to take it out if not. I asked Zach why he mashes all of the ingredients together instead of just the avocado first and then adding the ingredients later: “It’s the lazy way.” It may be the lazy way, but I also think this allows the flavors from the tomato and red onion to really mix in with the avocado fully.

Doing it the “lazy way” also means that this recipe is quick and easy. The places not to be lazy? Don’t skip out on really mincing the red onion and garlic – if you get too big of a chunk in your guacamole it won’t be the most pleasant bite.

Lastly, there are tons of options for dipping into guacamole – tortilla chips are the obvious favorite. You could even try making your own at home! When Zach and I made this guacamole, we didn’t have any tortilla chips at home or the ingredients to make our own, but we did have these Original Flavor Pigless Pork Rinds. And y’all, it was surprisingly really good! The puffiness and crunchiness of the rinds went well with the texture of the guacamole and the flavors paired well too. Also, because the rinds are all curvy, you can get some good chunks of guacamole on them, which is really the most important part, right? A chip is just a dip vessel.

This quick and easy recipe is a must try – it’s the guacamole I’ve been eating for years. I would love the hear what you think of it and if you made any changes. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

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Zach's Tastiest Guacamole

If you're looking for a fresh and flavorful guacamole, this is the recipe for you. Filled with fresh vegetables and a few spices frequently found on your spice rack, the recipe is quick to fix up and sure to please.

Prep Time15

Course: Appetizer, Side Dish

Cuisine: Mexican

Keyword: easy guacamole, easy vegan dips, easy vegan recipe, gluten free, gluten free vegan, vegan dips, vegan guacamole

Servings: 3 cups (approximately)

Equipment

potato masher (or a fork, but it will be slower)

Ingredients

3 Haas Avocados
1 clove garlic finely minced
⅛ red onion finely minced
¼ beefsteak tomato diced small
1 jalapeño diced small, optional
1½ tsp minced cilantro optional
1-2 tsp lime juice
salt to taste
smoked paprika to taste, optional

Instructions

Prepare all of the fresh ingredients (the avocados, onion, garlic, tomatoes, and cilantro).
Add all of the ingredients to a mixing bowl and use the potato masher (or a fork), to mash the avocado.
After the avocados are well mashed, mix the ingredients with a spoon to ensure everything is evenly distributed. Taste test to see if any additional ingredients need to be added (such as extra salt, smoked paprika, lime juice, or cilantro, to taste).

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Easy Mini Vegetable Hassleback Potatoes (Vegan)

I definitely can’t say that potatoes are underrated – in fact, they may be the most well and appropriately appreciated food. They are super versatile and can be made into so many different things. They only really have a bit of their own flavor which means they really take on the flavor of whatever you pair them with. And I’m always discovering fun new things to do with them. Enter this Miniature Hassleback Potato recipe.

Miniature things are kind of my thing already. If there’s a large version of something that can be found smaller, I’m into it (cupcakes, small mushrooms, mini tarts, etc.). So, the idea for these miniature hassleback potatoes came pretty naturally from that and my love of the potato. These make a great side dish (or eat a bunch of them for a main dish, like I did when I made this recipe).

I turned mine into veggie potatoes by piling on sauteed peppers and onions, cilantro, fresh tomato, and lime juice, but you can get creative with the flavor profile like these cheesy ones or these sage and garlic ones.

One note on the baking time: depending on the size of your potatoes and the consistency of your oven temperature, these potatoes might take more or less time to bake. I had two particularly stubborn potatoes that didn’t want to finish and took a bit longer. So, you’ll want to keep checking the potatoes every 5-10 minutes or so near the end to see which ones are done and which need more time. Consider taking the ones that are getting to be done off the tray and sticking the ones that need more time back in the oven.

If you’re a big potato fan like me, this is the recipe for you. I would love the hear what you think and how you made this recipe your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

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Miniature Hassleback Potatoes

These tiny potatoes make a great, fancy-looking side dish, but are easy to make! You can also load them up to make them a full meal instead.

Prep Time10

Cook Time50

Course: Side Dish

Cuisine: American

Keyword: easy vegan meals, easy vegan recipe, gluten free, gluten free vegan, side dish, sides as mains, vegan

Servings: 2 servings

Equipment

metal soup spoon
baking sheet
brush

Ingredients

7 small gold potatoes
1 tbsp olive oil extra as needed
salt and pepper to taste

Veggie Toppings

1 tsp olive oil
½ jalapeño finely diced
½ red onion finely diced
salt and pepper to taste
¼-½ tomato finely diced
1 tbsp cilantro chopped

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Wash each of the potatoes and dry well. Place a potato in a metal soup spoon and cut thin slices into the potato until the knife hits the spoon. This will leave the slices attached to the potato. Repeat with each potato.
Place the potatoes on the baking sheet. Brush oil over each potato. Add a generous amount of salt and a dash of pepper.
Place the baking sheet in the oven and bake for 15 minutes. You'll notice the slices you created will start to pull apart from each other.
Remove the tray from the oven and brush each potato with oil once more. Then return the tray to the oven and bake again for 30-40 minutes, or until each potato can be easily stuck with a fork.
While the potatoes are baking, heat a small pan with the olive oil for the veggies toppings over medium heat. Add the red onion and jalapeño to the pan and sauté until browned, approximately 10 minutes.
Sprinkle the desired toppings over the potatoes and serve warm.

Notes

There are many other toppings you could use, such as vegan sour cream or cheese, creamy or spicy sauces, etc. I encourage you to be creative and experiment!

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Easy & Impressive Weeknight Recipe: Vegan Stuffed Shells

I’ve been doing a lot of self-exploration and reflection lately, and one of the things I’ve been thinking a lot about is my fear of failure. I think on some level, everyone is afraid to fail – that’s pretty normal. No one WANTS to fail at something or do something wrong or bad. It’s natural to want to get things right and be successful.

I’ve realized that for me, fearing failure can sometimes become so immobilizing that I want to quit the thing I’m afraid of failing at or never try in the first place. Anyone else ever been there?

This past weekend, I started to doubt my ability to learn and grow and become better at food photography, cooking, and baking. I got this gnawing feeling in my brain that I should give up. It gave me a lot of anxiety and made it difficult to accomplish the goals I had set out to accomplish for The Jewish Vegan.

I had a long conversation with my partner where I talked through my fears. I came to the realization that my fear of failing was holding me back. Is it possible that I might fail? Yes. But does that mean I shouldn’t try? Heck no! Between now and my possible failure (or success!), I will have learned so much. Failure can help you grow, too. Yes, it sucks to fail, but that doesn’t mean that what you were doing wasn’t worthwhile.

(I do want to note that there is privilege in being afforded the opportunity to fail and learn from it. Folks of privileged identities face less risk for failing than do folks of marginalized identities.)

I don’t think that my fear of failure will ever entirely disappear, but I feel more energized to push through my fear and take risks. I’ve realized that even if that risk doesn’t pay off in the way I thought it would, I will have still gained something.

One of the new things I am trying is interesting flavor combinations, which I’ve tried out here in this Vegan Stuffed Shells recipe. To me, the mushroom, spinach, and cheesy ricotta flavors really play well together in this dish.

The other great thing about this dish is that it’s a quick dish to make – just 30 minutes total and about half of that is waiting for the shells to finish cooking! This is also a fun dish to make with kids as they can help stuff the shells (as long as you don’t mind a little mess and a few split shells!). Lastly, the use of tofu and cashews in this dish means that it’s got the added benefit of being packed with protein.

I used a 9in pie dish to cook these shells, but you can use any baking dish you have. My pie dish fit 12 shells, so if you’re planning to make more, you will need more dishes. You’ll also want to make sure to use enough sauce to coat the outside of the shells before baking, otherwise they might get a bit crunchy in the oven. Lastly, feel free to try different leafy green veggies in your shells for a different flavor or texture! I think kale might be a good option to consider because it would add a really interesting texture.

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Vegan Stuffed Shells

These mushroom, spinach, and vegan ricotta cheese stuffed shells are quick and easy to make and full of flavor.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, pasta dish, quick vegan dinner, stuffed shells

Servings: 4 servings

Calories: 578kcal

Ingredients

12-16 jumbo shells
1/2 tbsp olive oil
1 cup baby bella mushrooms finely chopped
1 cup spinach roughly chopped
1 jar your favorite marinara sauce

Ricotta "Cheese"

1 block firm tofu
1 cup cashews raw, unsalted
½ cup water
½ tbsp lemon juice
2 tbsp nutritional yeast
1 tsp garlic powder
½ tbsp yellow miso paste optional
salt and pepper to taste

Instructions

Preheat the oven to 400°F.
Cook the jumbo shells according to the package directions. Once cooled enough to touch, separate them so they won't stick together on a plate. Set aside.
In another pot, boil the cashews for 15 minutes.
While the shells and cashews are boiling, heat the oil in a pan over medium heat. When hot, add the mushrooms and cook until browned (about 4 minutes).
Add the spinach and cook, covered, until wilted. Set aside.
On a plate, use a fork to smash the tofu completely. It will be completely crumbled when done. Transfer to a bowl.
Add the cashews and the ½ cup water into a blender and blend until smooth. Add the lemon juice, nutritional yeast, garlic powder, and yellow miso paste (if using) and blend until combined. Add the salt and pepper to taste.
Add the cashew sauce, mushrooms, and spinach to the bowl with the tofu and combine. Mix thoroughly and add more salt and pepper, to taste.
In a baking pan or pie pan, spread a thin layer of marinara sauce along the bottoms of the pan.
Spread a layer of marinara sauce inside one of the shells, then fill the shell with the ricotta mixture. Place in the pan and repeat until the pan is filled with shells (or you run out of shells).
Spread additional sauce on the outside of the shells that are visible and in the spaces in between the shells. The gaps do not need to be filled with sauce, but you should try to make sure that exposed shells have some sauce on them.
Place the pan in the oven and bake for 15 minutes. Remove and let cook for approximately 10 minutes before serving.

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Happy Birthday! Vegan Funfetti Cake & Vanilla Frosting

I love to celebrate and mark occasions. It doesn’t matter the occasion – a holiday, a personal celebration, a graduation, a birthday – if there’s something to be happy about, I want to find a way to celebrate it. I spend a whole month celebrating Halloween (I call it “Halloween Month” and I decorate on October 1st. I also have separate decorations for fall!). I make special recipes for Jewish holidays like Shavuot (check out my vegan cheesecake – sure, I may have created for Shavuot, but I definitely eat that year-round and for OTHER celebrations). And I try to mark yearly occasions as well, such as the adopt-iversary of my dog, Charlie, and the anniversary of my partner and I moving in together.

So, when the one year anniversary of my creation of The Jewish Vegan came around, I knew I needed to mark the occasion. I created my account on Instagram exactly one year ago today, so I consider July 15th to be @thejewishvegan‘s birthday! Starting The Jewish Vegan really started a new chapter in my life, so it only felt right to celebrate in some way. And what better way to celebrate a birthday than with cake?

I wanted to create the happiest cake I could think of, so I went with Funfetti! All of the different colors with the added sprinkles on top just felt right. If you’re looking for just a vanilla cake, you can leave out the Color Kitchen Confetti and Sprinkles.

This cake turned out remarkably soft and the frosting turned out quite a bit less sweet than a traditional buttercream. While I did use both vegan butter and powdered sugar to create the frosting, I went a bit lighter on the sugar than normal. The frosting is a bit less stiff than a normal buttercream as well, but held up the second layer of cake just fine and, after a bit of time in the fridge, held up even better. If you’d like a stiffer frosting, you can add up to a cup more powdered sugar.

This recipe is also very simple to make, even though I did add it under the “been working on my skills” section. The reason for this is that making the batter is very easy: mix together the dry and wet ingredients separately and then combine and pop in the oven. The frosting is pretty simple as well. It really just involves creaming the butter and sugar together.

However, the more difficult part that requires some learning is assembling the cake and frosting. Making the top of a cake level is a bit more difficult than one would think, but I really encourage you to give it a try! It’s really satisfying to see the double layer of cakes (and this cake tastes so good that if it ends up a bit lopsided, I don’t think anyone will really mind). Figuring out the right amount of frosting and pressure to apply at any one time also takes a bit of practice, but I’m sure you’ve got it!

If you’ve got a celebration coming up, I highly recommend giving this cake recipe a try. I would love the hear how this recipe turns out for you and if you make any changes. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

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Funfetti Cake & Vanilla Frosting

This FUNfetti Cake recipe is easy and sure to be a hit at your next birthday bash, especially when paired with the lightly sweet vanilla frosting and colorful sprinkles.

Prep Time10

Bake Time1 15

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: baking, easy vegan baking, easy vegan recipe, vegan baking, vegan birthday cake, vegan cake, vegan dessert

Servings: 14 slices

Calories: 789kcal

Ingredients

Dry Ingredients

5 ½ cups all-purpose flour
4 cups sugar
2 tsp baking powder
1 tsp baking soda
2 tsp salt

Wet Ingredients

4 cups vegan milk
1 cup oil
4 tbsp apple cider vinegar
4 tbsp vanilla extract

Vanilla Frosting Ingredients

1 cup vegan butter, at room temperature I used Earth Balance
3 cups powdered sugar
2 tsp vanilla extract

Optional

1 package vegan confetti I used Color Kitchen brand
1 package vegan sprinkles I used Color Kitchen brand

Instructions

Funfetti Cakes

Preheat the oven to 350°F. Line with parchment paper and then grease two 9" baking pan.* Set aside.
In one bowl, whisk together all of the dry ingredients. If you are using the confetti (rather than making just a vanilla cake), add at least 2 tbsp of confetti to the dry ingredients.
In another bowl, whisk together all of the wet ingredients.
Once the oven has preheated, add the wet ingredients into the dry ingredients and fold together until just combined. The batter will still be a little lumpy - that's okay! You don't want to overmix the batter or the cake will turn out dense rather than soft.
Split the batter between the two pans evenly and place the pans in the oven.
Bake for 1 hour and 15 minutes, or until golden brown and a toothpick comes out clean from the center of the cake.
Once the cakes are done, let them cool in the pan for 10 minutes. Then, transfer them to a wire cooling rack and allow them to cool completely.

Vanilla Frosting

Add the butter to a bowl or stand mixer. Cream using the stand mixer or a hand mixer for 2-3 minutes, or until smooth and creamy.
Sift the powdered sugar into the bowl and mix in to the butter until smooth and creamy.
Add the vanilla and mix until fully incorporated.
If not using immediately, place in the fridge until about 10-15 minutes before you are ready to use it. Let it sit out at room temperature if it's been in the fridge before using.

Assembling Your Funfetti Cake

When your cakes are fully cooled, use a serrated knife to cut off the rounded tops. Start from the very top, cutting off a bit at a time. You want your cakes to be level across the top.
Place the first layer of cake on a plate of cake stand. Add about ⅓ of the frosting to the top of the cake and spread evenly across the top using a spoon or knife.
Gently place the second cake layer on top of the frosting layer. Add another 1/3 of the frosting to the top of this layer. You can use the knife to make a design on top if you'd like or make the frosting completely even across the top.
Use a knife to spread the last third around the sides of the cake in a thing layer. You will run the knife gently but close to the edge of the cake to create the see-through look.
If you are using sprinkles, press them gently into the frosting wherever you would like them (on the top and sides).

Notes

The cake should be kept in the fridge when not being used. The cake will last in the fridge, covered, for up to a week.

*If you only have one baking pan (like me!) you can split the cake recipe in half and just repeat it twice using the same pan. It takes longer to make the cake, but it is doable. You can also use different sized pans, but you'll want to pay attention to how long your cake is in the oven. A bigger pan will need less time and a smaller pan will need more time.

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One Pot Chorizo Rice

Today I’m sharing one of my favorite ways I’ve used the Chorizo so far: my One Pot Chorizo Rice recipe. Y’all know I’m a HUGE Trader Joe’s fan and one of my favorite products is the Trader Joe’s Soy Chorizo (see how I’ve used it in my nacho recipe and in a chickpea stew).

There are so many things I love about this recipe. First, for so many different flavors, it’s quite a simple and quick recipe to pull together. With beans, corn, bell pepper, jalapeño, garlic, and more, this dish packs a flavorful punch with fresh (or frozen!) veggies.

This meal took me just 30 minutes to make (and most of it was just waiting for the broth to finish boiling off!). I also love that it’s just one pot – when I have a long day or a busy weekend, I don’t want to spend the rest of my night cleaning up the kitchen. It’s great to have a delicious dinner and then an easy cleanup.

This meal is gluten-free (no substitutions needed), so it’s great for whoever you have around your dinner table. Lastly, if you have leftover Soy Chorizo (this recipe calls for just half a package), check out one of the recipes linked above for ideas on how to use the other half package.

If you’re headed out to Trader Joe’s, be sure to pick up this delicious product. I would love the hear how this recipe turns out for you and if you made any changes to the recipe. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

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One Pot Chorizo Rice

This one pot recipe is a great weeknight meal - ready in 30 minutes, little mess and few dishes, and absolutely delish.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, gluten free, gluten free vegan, soyrizo, trader joe's dinner, vegan

Servings: 4 servings

Calories: 379kcal

Ingredients

½ tbsp olive oil
2 cloves garlic minced
1 yellow onion finely diced
1 tbsp double concentrated tomato paste or 2 tbsp tomato paste
1 cup rice
½ tsp chili powder
1 tsp cumin
2 cups vegetable broth
1 jalapeno finely chopped, optional
1 bell pepper chopped
½ package Trader Joe's Soy Chorizo
1 can black beans drained
½ cup corn frozen or fresh
2 tbsp cilantro finely chopped
½ tbsp lime juice

Instructions

Heat the olive oil in a pan or pot over medium heat. Saute the onion and garlic in the oil for about 2 minutes until you can smell the garlic.
Add the tomato paste and cook another 2-3 minutes, stirring with a spatula frequently.
Add the rice, chili powder, and cumin. Cook for another 2-3 minutes, stirring frequently.
Add the vegetable broth, jalapeno, bell pepper, soy chorizo, black beans, and corn and stir in. Bring the rice to a boil and then let simmer, covered, for 12-14 minutes, or until the broth has boiled off.
While the rice is simmering (around 10 minutes in), add the lime and cilantro.
Once the rice is finished, add salt and pepper to taste and stir in. Serve hot with cilantro on top and extra lime as desired.

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Simple Strawberry Dip

Out of the four seasons, summer falls third on the list for me. Where I live in the DC-area, summer is hot and sticky. After 8am, if you’re outdoors for more than just a few minutes you begin to wonder why you ventured outdoors at all. While I do like to swim, I’m not a huge fan of the beach (I prefer a nice lake or pool). And, as someone with very light white skin, I burn so easily (with a burn that fades back to nearly the same skin tone I started with).

However, even with all of the things I don’t like about summer, there are some things I do like. As someone who loves food, the flavors of summer are absolutely enticing – berries, citrus fruits, coconut, mango, cucumber, tomato, and more! One of my favorite summer flavor: strawberry, which is what inspired this dip.

This dip has a strong strawberry flavor while being subtly sweet. This great combination pairs well with both salty and sweet dippers: pretzel crisps, cookies, strawberries, and even other fruit. It’s smooth and creamy and the cold is perfect on a hot summer day.

It’s also incredibly easy to make: boil some cashews and then blend the ingredients together! Allow the dip to sit in the fridge for a few hours to cool and then serve. The cashews pack a protein punch and the strawberries supply the fruit. With just one tablespoon of added maple syrup for sweetness, this dip is a healthier alternative to other frosting-based sweet dips. It’s also gluten-free!

I would love the hear how this dip turns out for you and what you decide to dip in it. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

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Simple Strawberry Dip

This versatile dip is the sweet solution to your summer snack needs. With a subtle sweetness and a strawberry flavor, this dip pairs well with lots of different dipping options.

Prep Time3

Cook Time15

Course: Dessert, Side Dish, Snack

Cuisine: American

Keyword: cashew dip, easy vegan recipe, gluten free, gluten free vegan, vegan, vegan dip

Servings: 1 cup

Calories: 952kcal

Equipment

blender

Ingredients

1 cup raw cashews unsalted
½ cup water
8 strawberries
2 tbsp vegan milk
1 tbsp maple syrup
½ tbsp lemon juice
¼ tsp vanilla extract

Instructions

Fill a small pot with water and bring to a boil. Add the cashews and boil for 15 minutes.
Drain the cashews and add them to a blender. Add the ½ cup of water and blend until it begins to become smooth and no big pieces of cashew are visible.
Add the rest of the ingredients and blend until incorporated and the mixture is smooth and creamy.
Pour into a container and store in the fridge until cooled completely.
Serve with your favorite dippers!

Notes

The dip can be stored in the fridge for up to 4 days in an airtight container.

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Sautéed Ginger & Lemon Bok Choy

IBefore the COVID-19 pandemic began and we all had to physically distance from one another, I hosted a shabbat dinner where I taught my friends how to make challah from scratch using the recipe I’ve posted here on my blog.

I always knew I loved teaching. From a young age, I talked about wanting to be a teacher. I’ve taught classes at the university I work at. But there was something absolutely exhilarating about guiding others through my recipe in real time – helping them get a feel for the dough and exactly how sticky it should be, working with them on their own kneading styles, and encouraging them through braiding their loaves. I loved encouraging their creativity as they came up with unique flavor combinations using the ingredients I had picked up – many of them even inspired me! Writing about it right now is actually making my heart flutter a bit.

One of my goals through The Jewish Vegan has always been to grow with you all through sharing recipes and creating a community. I’ve been thinking lately that I want to take that even one step further by creating community in real time. That’s part of the reason I created the “Cook with Me” series, a monthly get together where we can get together and cook or bake one of my recipes in real time.

The other reason I created the series was to support and bring awareness to organizations that are working towards freedom, particularly around issues of racial justice and in support of Black lives. Each month, a different organization will be chosen and I will be asking folks to make a donation to the organization as part of participating in the series. I will also make a matching donation up to $50 total, but anyone who donates (even past the first $50) will be able to participate.

If you’re interested in getting involved, you can check out the “Cook with Me” series event for July here. This month, we’ll be making my Sofritas recipe, a homemade version of my favorite part of a Chipotle bowl. But in the future, you may see this recipe here as the recipe of the month!

I love this recipe because the ginger, lemon, and soy sauce flavors combine so well together and taste so fresh, especially with the bok choy. This recipe takes just a little over 10 minutes to make, and y’all know I love a quick and easy meal. I also can’t get enough of miniature versions of things, so these baby bok choy have a special place in my heart.

This baby bok choy recipe is also great, because it pairs perfectly with so many different options, such as rice or noodles, tofu, tempeh, or other alternative meat products. You can also alter the recipe to your tastes, such as adding more or less crushed red pepper or experimenting with other spices! You could use other dried or fresh peppers in the recipe, as well.

Depending on the size of your pan, you may need to start with half the bok choy and add a few more at a time until all of them have been added. After the bok choy have finished cooking, be sure to remove them from the pan to prevent them from getting soggy. You can use the leftover sauce on top of rice or your main dish, if you’d like. Lastly, don’t forget that you can substitute liquid coconut aminos for soy sauce if you’re gluten-free.

Quick, easy, and delicious (BONUS: and mini!), this dish has it all. I would love the hear what you think of this recipe and how you made it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

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Sautéed Ginger Lemon Bok Choy

This easy recipe can be pulled together in about 10 minutes and can be paired with so many of your favorite main dishes. Fresh garlic and lemon make this dish pop, and crushed red pepper flakes add a bit of heat.

Prep Time4

Cook Time8

Total Time12

Course: Side Dish

Keyword: bok choy, easy vegan dinner, easy vegan recipe, gluten free vegan, quick vegan dinner, side dish, vegan

Servings: 4 servings

Calories: 66kcal

Ingredients

10 miniature bok choy halved
1 tbsp olive oil
1 ½ tbsp soy sauce or sub liquid coconut aminos if gluten free
½ tsp ground ginger
2 cloves garlic minced
½ tbsp juice of a fresh lemon
¼-½ tsp crushed red pepper flakes* optional

Instructions

Heat the oil in a pan over medium heat. While the oil is heating up, in a small bowl, whisk together the soy sauce, lemon juice, and ginger.
When the oil is hot and easily glides around the pan, add the garlic and cook 1-2 minutes, until fragrant.
Add the bok choy to your pan and let cook, stirring occasionally. You may need to add the bok choy in batches depending on the size of your pan. As the bok choy cook, they will shrink slightly, allowing you to add a few more at a time. In total, the bok choy will cook for about 6 minutes.
Add the sauce mixture and stir to coat the bok choy evenly. Add the crushed red pepper flakes and cook for about 1 more minute.
Remove from the heat, plate**, and serve hot.

Notes

*Use more or less crushed red pepper flakes for a more or less spicy dish.

**Removing the bok choy from the pan is important, otherwise they may get soggy.

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