my recipes – Page 8 – The Jewish Vegan

Chocolate Quick Bread

How does that Marilyn Monroe song go? “Chocolate is a girl’s best friend…” Okay, okay, maybe that isn’t the song, but it certainly rings true for me – I am a chocolate fiend. There’s not much I wouldn’t eat covered in chocolate or made out of chocolate – I even had chocolate latke bonbons this year during Hanukkah. So, I decided to find a way to bring chocolate into my life for breakfast – thus, chocolate quick bread was born.

You may be wondering – what makes chocolate quick bread different from chocolate cake? That is a great question! I also have a chocolate cake recipe, and I use similar ingredients in both (with some minor ingredient differences). But the major difference between the two is the amount of sugar. The ratio of sugar to flour in my cake recipe is 1:3.5; in my quick bread, it’s 1:1.375 (less than half as much sugar!). So, if you’re looking for a really delicious chocolate recipe, but want something with less sugar, this could be a great option for you, too.

This bread is super chocolate-y, moist, and fluffy. My partner and I made little sundaes with soy vanilla ice cream (for dessert, not breakfast this time!) with this bread. It’s also super easy to make – just mix the wet ingredients in one bowl, the dry in another, then combine, transfer to your pan, and bake!

If you’d like to give this recipe a try and want to bake-along with me, I’m going to be making it live on Thursday, May 21st at 2:30pm EST on Instagram. Be sure to follow me and @challahforhunger to follow along! Challah for Hunger is a non-profit organization that works to build communities inspired to take action against hunger with a particular focus on food insecurity on college campuses. This organization is near and dear to my heart – it’s where I gained a lot of confidence in my baking skills and where I currently volunteer as an alumni advisor.

If you’re making your grocery list for your next shopping trip, be sure to grab the ingredients for this recipe so you can join us on the 21st – I would love to connect with you then. If you can’t make it, I would love to hear how this recipe turns out for you! 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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Vegan Chocolate Quick Bread

Whether for breakfast, dessert, or a snack, this easy quick bread recipe is sure to please chocolate lovers.

Prep Time10

Bake Time45

Total Time55

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: baking, bread, dessert, easy vegan recipe, vegan, vegan breakfast, vegan dessert

Servings: 8 servings

Calories: 291kcal

Ingredients

Wet Ingredients

4 tbsp apple sauce
½ cup oil plus a little extra for greasing your pan
1 cup vegan milk
4 tbsp maple syrup
4 tsp vanilla extract

Dry Ingredients

¼ cup brown sugar
¾ cup cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1¾ cup flour

Optional

chocolate chips as a topping

Instructions

Preheat your oven to 350°F. Grease a bread pan with a little oil on the bottom and all sides. Set aside.
Whisk together all of the dry ingredients in a bowl.
In a separate bowl, whisk together the dry ingredients.
Once the oven has fully preheated, mix the wet ingredients into the dry ingredients with a baking spatula or spoon until just combined. The mixture will still have a little bit of lumps. Don't overmix - you don't want the mixture to be smooth.
Once combined, pour the mixture into the greased pan. If topping with chocolate chips, press them gently into the top of the mixture.
Place the pan in the oven on the middle rack and bake for 45-50 minutes, or until a toothpick stuck in the center comes out clean.
Let cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack. Let cool completely (or eat immediately if you can't resist, like me!).

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Creamy Potato & Leek Soup

I don’t want to jinx it, but it seems like spring might be coming to the DC-area. We had some really cold weather this past weekend (and by really cold, I mean in the 30s in May). I’ve been looking at the forecast and it looks like we’re on an upward trend for the next 10 days – at least, I’ll be keeping my fingers crossed for it.

While the days may be warm and summer may be on the horizon, spring nights can still get pretty chilly. I love a soup that combines the flavors of spring but makes me feel cozy on my couch while I’m relaxing at the end of the day. And this Creamy Potato & Leek Soup does just that! The combination of the rosemary and leek give this soup a very spring flavor while the creamy potato and the warmth of the soup make me want to cuddle up with my dog Charlie on the couch.

Eat this soup on it’s own or dip your favorite crackers or bread in it. If you’ve got some vegan parmesan around, sprinkle that on top to give this soup a little bit of a cheesy flavor. Some fresh steamed veggies or bacon tempeh would also be great as a side dish if you wanted to add a little something extra to your meal.

I would love the hear how this recipes turns out for you 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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Creamy Potato & Leek Soup

This creamy soup combines the fresh flavors of spring leeks with the comfort of a warm bowl of soup for a chilly night.

Prep Time35

Cook Time10

Total Time45

Course: Main Course, Soup

Cuisine: American

Keyword: easy vegan meals, gluten free, gluten free soup, gluten free vegan, soups, spring soup, vegan, vegan soup

Servings: 4 servings

Calories: 359kcal

Equipment

blender

Ingredients

8 red potatoes, quartered
1 yellow onion, chopped
1 leek, chopped
5 cloves garlic
1 tbsp olive oil plus more for roasting garlic
4 tbsp water can sub vegetable broth for extra flavor
2½ cups water
2 tsp yellow miso paste
2 tsp salt
½-1 tsp pepper
½-1 tsp rosemary, minced optional

Instructions

Preheat the oven to 400°F. Place the garlic in tin foil and drizzle olive oil over them. Wrap them up and roast in the oven for 25 minutes.
Boil potatoes in water for 20 minutes, or until a fork can stick into them smoothly.
Saute the leeks and onions in the tbsp of olive oil in a pan over medium heat until they begin to brown and the onions become translucent, approximately 10-15 minutes.
When the potatoes, garlic, leeks, and onions are ready, place ⅓ of each in your blender at a time and blend until smooth and creamy. You may need to add up to 1-1½ tbsp of water to help the ingredients blend well.
After blending transfer to a pot. Repeat with each ⅓ of the potatoes, garlic, leeks, and onions. On the last ⅓, add the miso paste.
When everything is blended and in the pot, place the pot on the stove and add the 2½ cups of water and heat over medium heat until it begins to bubble.
Let simmer uncovered for 4-5 minutes, adding in the salt, pepper, and rosemary to taste and stirring frequently.
Serve hot!

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Easy Vegan Banana Bread

I’ve been focusing my baking efforts on comfort foods lately, and a banana bread recipe was high on the list. I’ve needed a little extra comfort lately to help me manage the state of the world and my chronic illnesses. Dealing with both chronic headaches and migraines and hypothyroidism means that on any given day when I wake up, there’s a chance I’m in pain or feeling exhausted to the point that it’s difficult to get out of bed.

Being able to look forward to the therapeutic process of creating a recipe – measuring out ingredients, writing them down, whisking, folding batter – and within an hour having a finished product that I created in front of me helps me to manage the feelings that come with my chronic illnesses. Some days, even just sitting in front of the oven and watching bread rise can be therapeutic. And, of course, the smell of fresh baked goods always helps, too. Lastly, getting to share what I’ve made with others and see them enjoy it (even if that’s just my partner right now) motivates me and brings me a lot of joy.

What I really love about this recipe is that it’s so easy to make – mix wet and dry ingredients in separate bowls, combine, and stick in the oven for 45-50 minutes. It’s great for days when life seems especially hard (or for days when you just need banana bread and fast!).

This bread also comes out incredibly fluffy and soft, and you can make it your own by adding your favorite toppings like nuts or chocolate chips. Adding nuts gives the bread a really delightful crunch. And who doesn’t love a bit of chocolate? Or, to keep it super easy and simple, bake it with no add-ins at all! Banana bread makes a great snack, breakfast, or dessert (really, I will eat this at any time of the day).

I would love the hear how this recipe turns out for you 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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Easy Vegan Banana Bread

This quick recipe will get you some delicious, fluffy banana bread perfect for any time of the day!

Prep Time10

Bake Time45

Total Time55

Course: Dessert, Side Dish, Snack

Cuisine: American

Keyword: baking, banana bread, bread, breakfast, dessert, vegan, vegan breakfast, vegan dessert

Ingredients

Wet Ingredients

2 very ripe bananas
½ cup olive oil
4 tbsp maple syrup
4 tsp vanilla extract
¼ cup unsweetened vegan milk

Dry Ingredients

¼ cup brown sugar
¾ cup rolled oats
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1¾ cups flour
½-1 tsp cinnamon optional
¼ cup chopped walnuts, hazelnuts, or peanuts optional
¼-½ cup chocolate chips optional

Toppings

chopped walnuts, hazelnuts or peanuts optional
chocolate chips optional

Instructions

Preheat the oven to 350°F. Lightly grease a bread pan with oil on the bottom and all sides.
Mash the bananas in a medium bowl until smooth and creamy.
Add the rest of the wet ingredients to the bananas and whisk until well combined.
Combine all of the dry ingredients in a larger bowl and whisk together.
Once the oven is preheated, combine the wet and dry ingredients together and mix together until just combined (no dry ingredients noticeable).
Pour the mixture into the bread pan and spread evenly. If using any optional toppings, gently press them into the top of the mixture.
Place the pan in the oven on the middle rack and bake for 45-50 minutes, until a toothpick in the middle comes out clean.
Let cool in the pan for 10-15 minutes. Then remove and let cool completely on a wire rack (or eat immediately, as I often do!).

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5 Fun Food Activities for Your Weekend

I realized this week that I am starting to get a little bored. I have a great routine going that’s really helpful for my well-being, and also doing the same thing day after day with nothing new has started to take its toll. Anyone else feel the same?

Since I can’t go out to find the fun in the wonderful city I live in (Washington, D.C.), I decided to bring the fun to me mixed with my favorite passions – cooking and baking! Thus, 5 Fun Food Activities for Your Weekend was born.

The activities below range in their level of difficulty and required ingredients or products; however, all of them can be done with kids. And, as always, you can find ways to mix them up based on the ingredients you have at home or if you just want to make the activity your own. Some may require a little bit of prior planning, so keep that in mind. Now, let’s get started!

1. Ultimate Nacho CompetitioN

Vegan junk food is a lot of fun in and of itself, and nachos are no exception. But to take the fun up a notch, organize a nacho making competition! If you’re at home with roommates, family, and/or friends, give everyone a set amount of time to build their nachos using the materials available to them in your kitchen. If the competition includes kids, you might want to set out the usable ingredients beforehand (or not – go wild with it!).

If you’re home alone, organize the competition over video chat with friends and pick a winner based on best presentation or most creative ingredient. Other awards (for both in person and over video chat) could be given for tastiest nachos, most or least ingredients used, or the ultimate nacho champion award. You could even designate a judge!

If you’re looking for some ingredient ideas to get started, check out my Ultimate Vegan Nachos & Homemade Cheese Sauce Recipe.

2. Bake Your Own Challah & Try a New Flavor

Making challah from scratch has always been very therapeutic for me and a great way to get creative and have fun in the kitchen. You can use my basic challah recipe and then use the ingredients you have at home to make fun flavor combinations. You can try sweet or savory (or combine them!). Some of my favorite recommendations:

Sprinkle
Pizza
(Vegan) Beef & Cheese
Chocolate Chip
Cookie Butter
Rosemary Garlic

The best part about challah is that, even if it doesn’t turn out looking like the perfect braid, it will ALWAYS taste delicious. This is a really fun activity to do with kids, especially when it comes to choosing flavors and building the actual challah loaf. If you’re looking for a little more difficult of a challah, try out my coffee challah recipe.

3. Diner Dinner with Vegan Milkshakes YOUR Way

Going out to eat in a restaurant may not be possible right now, but you can bring the diner to you! Set your table and cook a classic diner meal. I recommend a classic cheeseburger and fries. Skipped the burgers and frozen french fries on your last trip to the grocery store? Try making these sweet potato black bean burgers and fries from scratch at home!

Of course, no diner meal is complete with a thick & creamy milkshake. With a little vanilla ice cream and vegan milk, you can toss almost any add-ins into your blender for whatever flavor milkshake you’d like. Get started here with three of my favorite flavors. I also highly recommend drinking these milkshakes out of your fanciest glasses to really be in the diner experience.

4. Breakfast for Dinner

Sometimes turning things upside down can be really fun – and that includes eating breakfast food for dinner! Preparing that big morning brunch meal but for dinner with everyone helping out can be a great way to bond with others (whether that’s in person or over video chat). I highly recommend divvying up tasks so each person (kids included) feel they have a part to play in pulling the meal together.

Whatever your favorite breakfast items are, you can find recipes all over for them. What I always include in my breakfast for dinner is a tofu scramble, vegan bacon or sausage of some kind, and pancakes. You can also add a hash or other breakfast foods.

Lastly, play some music while you cook! I have a “sunday morning breakfast” playlist that I love to listen to while I cook breakfast food. What are some of your favorite songs that make you feel that weekend morning joy? Listen to those to add to the fun.

5. Get Creative with a "Recipe in a Box"

Meal subscriptions are all the rage right now, and there are even weekly meal subscriptions dedicated to vegans. What I’m calling a “Recipe in a Box” is a little different. This is a single recipe that you order that includes most of the ingredients you need to make a specific dish. These dishes are more experiences or activities than making your weekly dinner. They may (or may not) be a bit more elaborate or a recipe you might not normally eat for dinner.

The “Recipe in a Box” that I tried was Japanese Spicy Miso Ramen Kit from Take Out Kit. At the time, I was able to get this kit with vegan substitutions (this may or may not be possible now). However, there are a few vegan Take Out Kits on their site to give a try. What I loved about this kit was that it was a way for my partner and I to have some fun in the kitchen with an easy recipe that we were able to make our own (we added tofu and cabbage).

If Take Out Kits don’t interest you, there are lots of other options out there as well. Two kits I have at home, but haven’t used yet are the Global Grub Mochi Making Kit and the K-Teas Bubble Tea Making Kit. Global Grub also has a vegan tamale kit, sushi kit, and ravioli kit! It looks like K-Teas Bubble Tea Kit is on back order, but another kit that’s completely vegan is Flavor Purveyor’s Bubble Tea Kit. What amazed me most about both bubble tea kits was that even the bubbles are vegan – most bubbles at tea shoppes have honey in them!

Whatever “Recipe in a Box” you decide to try, this is a great way to change up your routine and try a fun new activity.

I hope these food activities can provide some inspiration for a fun weekend for you, your family, and friends. I would love the hear how you’re making your weekends fun. 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.

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Vegan Milkshakes 3 Ways

I have a major sweet tooth, and nothing quite satisfies it like a creamy, flavorful milkshake. Even though there are some amazing vegan milkshakes at restaurants in DC, delivery milkshakes just aren’t doing it for me right now – by the time they make it to my apartment, they are mostly melted. No fault to the restaurants or the delivery people, it’s just difficult to have that same thick and creamy milkshake experience that you get in a restaurant through delivery. And while I have gone out to do curbside pickup for a milkshake (or two), sometimes it’s late and you’re in for the rest of the night.

Which is why I ventured to create my own! Luckily, milkshakes are pretty easy to make and very forgiving – just add extra ice cream or milk if you made it too thick or too thin. The recipes below are my tried and true recipes for three different flavors: cookies & creme, peanut butter & jelly, and matcha. The base recipes are all pretty much the same with just slight variations on the amount of ice cream or milk.

The ratio of ice cream to milk that I used in each milkshake created a thick and creamy (which for me is quite dreamy) milkshake. All of these I was able to drink through a thick straw. If you’d like a thicker or thinner milkshake, you can play around with the ratio of ice cream to milk, but I’d recommend starting with the ratio below and going from there.

What I found most amazing about these milkshakes is that with just a little bit of the extra ingredients, the plain vanilla ice cream (I used the Soy Creamy from Trader Joe’s), they became so flavorful! Using a plain vanilla base really helps get a good flavor from whatever add-ins you’re using.

I also 100% encourage you to play around with the flavors here. If PB&J, cookies & creme, and matcha don’t float your boat (or you don’t have the ingredients), try another flavor! Make this recipe your own.

Lastly, I topped my milkshakes with Trader Joe’s Coconut Whipped Topping, which is so delicious and fluffy. It reminds me of Reddi-wip (I like this Trader Joe’s whipped cream so much that I sometimes spray it right into my mouth – no judgement pleeeease). I also added a little bit of my extra add-ins to the top of the whipped cream or the rim of my glass.

I highly recommend using your fanciest or most fun glass to drink your milkshake. It definitely made me feel like I was at a restaurant drinking a milkshake (which I really wish I was).

I would love the hear what your favorite Trader Joe’s snacks are. 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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Vegan Milkshakes 3 Ways

Thick & creamy milkshakes made 3 different ways to satisfy your sweet tooth!

Total Time10

Course: Dessert

Cuisine: American

Keyword: dessert, milkshakes, vegan, vegan dessert, vegan milkshake

Servings: 2 milkshakes

Equipment

blender

Ingredients

PB&J Milkshakes

2 cups vanilla ice cream
2 tbsp peanut butter plus more for rim of glass
2 tbsp jelly I used raspberry
¼ cup non-dairy milk

Cookies & Creme Milkshakes

2 cups vanilla ice cream
½ cup non-dairy milk
6 chocolate sandwich cookies (such as Oreo's)

Matcha Milkshakes

2 ½ cups vanilla ice cream
½ cup non-dairy milk
½ tbsp matcha powder add more or less for a stronger or softer matcha flavor

Instructions

Add all of the ingredients to a blender and blend for 1 to 2 minutes. You may need to stir the ingredients to ensure everything gets blended. Everything will look smooth and creamy when blending is done (you won't be able to see chunks of ice cream or large chunks of the add-ins and it will have a consistent color).

Notes

The matcha may be less incorporated than the other ingredients overall.

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Ultimate Vegan Nachos & Cheese Sauce

Sometimes all you’re craving is vegan junk food for dinner. I’ve had some amazing vegan nachos in my life: Busboys & Poets in DC and Dellz Uptown in Charleston, South Carolina, are two delish examples. I’ve taken inspiration from those dishes to create the ultimate vegan nachos with a homemade cheese sauce.

This recipe includes fajita mushrooms and onions, but you could sub in other fajita veggies like peppers by following the same instructions below. You’ll cook the corn and jalapeños similarly, but add in some spices to create your very own fiesta corn.

The Trader Joe’s “Soyrizo” is an alternative meat product that mimics chorizo and is really yummy – it doesn’t need any additional spices or even any oil to cook in the pan. It’s pretty salty all on it’s own, so definitely give it a taste before adding anything extra. And make sure to remove it from the casing before adding to the pan!

Lastly, that cheese sauce. I’ve made other cheese sauces before, but this one is one of the easiest nacho cheese recipes I’ve ever made, and it tastes like and has the consistency of nacho cheese. The sundried tomatoes really make the nacho cheese flavor, so definitely don’t skip out on them!

Feel free to make this recipe your own by adding your favorite toppings, like vegan sour cream, olives, and much more. I would love the hear how you make 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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Ultimate Vegan Nachos & Homemade Cheese Sauce

Gather your favorite toppings to create the ultimate vegan nachos in your very own home! And of course, you can't forget the nacho cheese.

Prep Time15

Cook Time25

Total Time40

Course: Main Course, Snack

Keyword: nachos, vegan, vegan cheese, vegan dinner, vegan nachos

Servings: 4 people

Ingredients

salsa homemade or store-bought
guacamole homemade or store-bought
1 ½ cups mushrooms sliced or chopped
1 yellow onion diced
½ tbsp oil
1 tsp oil
½ package Trader Joe's "Soyrizo" or other alternative meat product
½ can black beans drained and rinsed
2 tbsp jalapeno minced
1 cup corn kernels frozen
½ tsp chili powder heaping
dash garlic powder
½ tbsp vegetable broth
your favorite tortilla chips

For the Nacho Cheese Sauce

½ cup water
1 cup cashews raw, unsalted
5-6 small cloves garlic
3 tbsp nutritional yeast
½ tsp turmeric
1 tsp miso paste
½ tsp ground mustard
1 tsp salt
½ tbsp lemon juice
¼ cup non-dairy milk
2 tbsp sundried tomatoes

Instructions

To Make Nacho Cheese Sauce

Roast the cloves of garlic in the oven on 400° for 20 minutes in a drizzle of oil.
Boil the cashews for 15 minutes. Drain and add to a blender with the water. Blend until smooth.
Add all of the ingredients for the cheese sauce to the blender except the non-dairy milk. Blend until smooth and creamy. Add the non-dairy milk a little bit at a time until the sauce reaches your desired consistency.

For the Nachos

In the same pan*, add the 1 tsp of oil and allow to heat up. Add the corn and jalapeno and cook the same as the mushrooms and onions. While cooking, add the chili powder and a dash of garlic powder. The corn should start to brown and blacken. Add the veggie broth as needed if the corn and jalapeno begin to stick to the pan.
In the same pan, add the 1 tsp of oil and allow to heat up. Add the corn and jalapeno and cook the same as the mushrooms and onions. While cooking, add the chili powder and a dash of garlic powder. The corn should start to brown and blacken. Add the veggie broth as needed if the corn and jalapeno begin to stick to the pan.
In another pan, heat the Soyrizo for 2-3 minutes over medium heat after removing it from its casing. Stir the Soyrizo occasionally as it cooks. Add the beans and cook until everything is warm throughout, stirring occasionally.
Add your tortilla chips to a plate or bowl, then top with all of your toppings. Enjoy!

Notes

*You can cook the corn and jalapenos simultaneously in a different pan or after cooking the mushrooms and onions in the same pan.

Feel free to be creative and add other toppings, like olives, fresh tomato, green onions, vegan sour cream, and more!

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Spanish Quinoa Bowls

This recipe is one of over 25 recipes in my Vegan Kosher for Passover Guide! While designed to meet the requirements of keeping Kosher for Passover as a vegan, the recipes in the guide are delicious year-round and offer options for folks who are vegan and gluten-free. Interested in the guide? Click here.

My apartment is ridiculously drafty – the windows, the walls, and, yes, even the floors, let in everything from a small, constant flow of air to strong gusts of wind. Which is why, when the temperatures start to drop to unbearable lows in the fall, we add plastic to our windows and stuff blankets in drafty corners and hang curtains in open doorways. This can help raise the temperature above 55 degrees in our apartment in the winter, which is a major improvement!

So, when the temperatures start rising in the spring and the opportunity begins to open the windows and let the fresh air in, all I want to do is rip the plastic off the windows and throw every single one open. For the last three or four weeks, every time the weather has gotten above 63º I’ve mentioned this to my partner. And every time, he’s asked me what the low was going to be at night. And, for the most part, it’s always in the 30s or 40s. Damn you, DC weather!

But on our morning walk with our dog, my partner mentioned to me that it looked like the lows were going to be in the 50s starting next week! And that maybe – maybe – we could think about taking the plastic off. Hallelujah! With just one set of windows without plastic, it’s hard being stuck inside all day. I can’t wait to throw every single window open and feel the spring breeze throughout the entire apartment.

I may not be able to go outside, but maybe I can bring the outside in to me.

This Spanish Quinoa Bowl is my take on Spanish Rice. I worked on a Spanish Rice recipe a while back and posted it on my instagram, and this recipe is very similar to that one. Instead of rice, I subbed in quinoa to make this recipe accessible to folks keeping Kosher for Passover in a wide variety of ways. The quinoa also adds in an extra punch of protein to make this a great lunch or dinner bowl if you didn’t want to add in any beans or tofu.

I also really like how the quinoa adds a different texture than rice does, both fluffy and a bit chewy. The quinoa really absorbs the tomato, lime, cilantro, and chili flavors very well in the recipe for a very flavorful dish. You can, of course, top this with tons of different ingredients – I mentioned tofu and beans before, but you could also try tempeh, alternative meat products, fresh veggies, guacamole, salsa, vegan sour cream, vegan cheeses, and more. This quinoa is a great dish for a creative bowl!

Print Recipe

Spanish Quinoa Bowls

The perfect combination of fluffy & chewy, this vegan, gluten-free, and Kosher for Passover recipe is full of flavor and allows for lots of creativity!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Keyword: easy vegan meals, gluten free, gluten free passover, gluten free vegan, kosher for passover, passover, quinoa, vegan, vegan lunch

Servings: 4 bowls

Ingredients

1 yellow onion, finely diced
2 large cloves of garlic, minced
½ tbsp olive oil
1 cup quinoa
1 tbsp double concentrated tomato paste
½ tsp chili powder
1 tsp cumin
2 cups vegetable broth
2 tbsp cilantro, chopped finely plus more for garnish
½ tbsp lime juice
salt & pepper to taste

Instructions

Heat the olive oil in the pan over medium heat. Sauté the onion and garlic in the olive oil for about 2 minutes until you can smell the garlic.
Add the tomato paste and cook for another 2-3 minutes and stir with a spatula frequently.
Then add the quinoa, chili powder, and cumin and cook for another 2-3 minutes. Continue stirring frequently throughout.
Add the vegetable broth. Bring the quinoa to a boil and then let simmer (covered) for 8-12 minutes, or until the broth has boiled off.
While the quinoa is simmering, add the lime and cilantro.
Once the quinoa has finished, fluff with a fork and add the salt and pepper to taste. Serve hot or warm with cilantro on top and add toppings.

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Rainbow Cauliflower Fried Rice

It’s been thunderstorming lately here in the Washington, DC, area, and I’m excited about it. I’ve always loved thunderstorms since I was a little kid. I remember one storm in the first house I lived in. We had a big bay window at the front of the house, and it was early evening. The thunder started crashing, and it seemed like there was a light show in my front yard. Every few seconds, a burst of light, like a strobe light was rotating in front of the window. My eyes were glued to the window, while my siblings and cousins were turned away, being soothed by an adult.

When I was a teenager and my family moved from New York to North Carolina, we had a covered front porch where my mom and I would sit during storms to watch bolts of lightning streak across the sky and the walls of rain roll across the farmland. In the summer, the warm, humid air would turn chilly suddenly and you knew the rain was only seconds from pounding the rooftop.

From my kitchen table workstation these days, when it’s warm enough out, I sit with the windows open. And on some days, I feel the breeze change from warm and soft to strong and chilly. My clover plant practically gets blown over, and I hear the thunder clap. And then, the rain begins.

Sometimes, on my lucky days, past the apartment buildings across the way once the storm has passed, I catch a glimpse of a rainbow.

This Rainbow Cauliflower Fried Rice has all the vibrant color of a rainbow after a storm, and you can make it your own by adding in your favorite vegetables and other ingredients. You can use liquid coconut aminos or soy sauce (if you’re not gluten-free or keeping Kosher for Passover). And feel free to mix up the spices! As always, make this dish your own.

This dish is super easy to make: after chopping all the veggies, it’s basically just throwing it all into a pan and heating it up! Be careful not to heat for too long or the veggies will turn to mush. At the very end, I like to add in Trader Joe’s Cruciferous Crunch Mix, which includes chopped brussel sprouts, broccoli, kale, and cabbage, for some extra color and flavor. Yum!

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Rainbow Cauliflower Fried Rice

Gluten-free, vegan, & Kosher for Passover - this recipe packs a punch! Filled with vibrant, colorful, fresh vegetables, follow this recipe as is or sub in your favorite ingredients to make it your own.

Prep Time10

Cook Time12

Total Time22

Course: Main Course

Keyword: cauliflower fried rice, fried rice, gluten free, gluten free passover, gluten free vegan, vegan, vegan dinner, vegan lunch

Servings: 4 servings

Ingredients

½ head cauliflower, riced
1 cup carrots, chopped finely
1 yellow onion, chopped finely
1 clove garlic, minced
1 red pepper, chopped finely
2 tbsp parsley, chopped finely
1 ½ cups baby bella mushrooms, chopped finely
1 tbsp olive oil
1 cup Cruciferous Crunch (a mix of kale, brussel sprouts, broccoli, and cabbage from Trader Joe's - optional)
2 tbsp liquid coconut aminos sub soy sauce, if not gluten-free or Kosher for Passsover
¼ tsp ground ginger
salt to taste

Instructions

Heat the oil over medium heat.
Once heated, add the garlic and cook until fragrant. Then add the red pepper, onion, carrots, and mushrooms and cook until the onions are translucent.
Add the cauliflower and cook for 2 minutes, until the cauliflower is heated.
Add the parsley, liquid aminos, and ginger.
Add salt to taste.
Add the Cruciferous Crunch, if using, and steam until slightly wilted. Then serve!

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Creamy Tomato Basil Soup

Me + a hot bowl of soup + a chilly night = my happy place. I love snuggling up on the couch with a blanket wrapped around me and a bowl of soup in my hands, watching a movie or my favorite tv show (The Good Place, anyone?).

And this creamy tomato basil soup is the ultimate comfort soup for spring. The basil and tomato bring the fresh, spring flavor and the creaminess brings the comfort. For even more comfort, dip your favorite grilled cheese (or matzo, if you’re celebrating Passover!).

In addition to tasting delicious, this recipe mostly takes care of itself. After a little bit of sautéing, add the rest of the ingredients to the pot and let simmer for 40 minutes. Then, blend everything up and serve!

This recipe is gluten-free, vegan, and Kosher for Passover. I would love the hear how this recipe turns out for you 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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Creamy Tomato Basil Soup

This gluten-free, vegan, and Kosher for Passover tomato soup is perfect for a chilly spring night.

Prep Time25

Cook Time40

Total Time1 5

Course: Main Course, Side Dish, Soup

Keyword: gluten free, gluten free passover, gluten free vegan, spring food, tomato soup, vegan, vegan dinner, vegan lunch

Servings: 8 servings

Equipment

blender

Ingredients

1 cup cashews, raw, unsalted
½ cup water
1 yellow onion, chopped
2 tbsp olive oil
2 garlic cloves, minced
1 cup basil leaves plus more for garnish
2 tbsp double concentrated tomato paste
2 14.5-oz cans fire roasted diced tomatoes
2 14.5-oz cans diced tomatoes
1 cup vegetable broth

Instructions

Boil the cashews for 15 minutes. Once boiled, transfer to a blender and blend with the ½ cup of water until smooth and creamy. Set aside.
Heat the oil in a large pot over medium heat.
Once heated, add half of the basil leaves, the onion, and the garlic and saute until the onion is just starting to turn translucent.
Add the tomato paste and continue cooking, stirring frequently for 7-8 minutes.
Add the cans of tomatoes and vegetable broth. Increase the heat to high and bring to a simmer. Let it simmer for 40 minutes uncovered, stirring occasionally. You may need to adjust the heat during this time to keep the soup simmering.
After 40 minutes, add the cashew cream and remaining basil and mix in.
Transfer the soup to a blender in batches and blend until smooth and creamy. Be sure to only fill the blender about ⅔ of the way for each batch. Pour the soup from the blender into a bowl.
Garnish with basil and serve hot.

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Vegan & Gluten-Free Quinoa Granola

Anyone else feel like meal prepping is sometimes the only way you can survive the week? My partner is in graduate school, and we have a dog that needs plenty of attention. We’re both working on staying on top of chores like laundry, vacuuming (a must – between me and the dog, there’s A LOT of shedding going on), keeping the kitchen clean, and tidying. Between all of that, my job, the volunteer work I do, getting the exercise we need for our physical and mental health, and working on The Jewish Vegan, our lives feel incredibly busy.

At the same time, grabbing a bar from the pantry or a piece of fruit can only cut it so many mornings. Sometimes, you want something a little different, BUT the mornings can be hectic enough. Personally, I know I sometimes struggle to wake up early enough to fit in working out – there’s no way I’m going to fit in making a whole meal during the week.

Cue: homemade granola! This recipe is versatile in three ways:

You can change up how you eat it – add it to milk, sweet cashew cream, smoothie bowls, fruit bowls, and more!
You can mix up the spices you use depending on what flavors you want to highlight. I’ve used more fall flavors here – ginger, nutmeg, and cinnamon – but lots of different spices could work. You could also add a half tablespoon of pineapple juice or lime juice for more of a summer flavor. You could try lavender or mint for spring.
Lastly, mix up the other ingredients, like the dried fruit, nuts, and other toppings. This is a great option for using whatever you have at home!

I love making and having homemade granola around because every time I make it and eat it, it feels like an entirely different dish. It makes every morning feel a bit different.

The recipe here is delightfully crunchy because of the raw quinoa and flaked coconut, and just sweet enough to start the day but not feel like I’m getting a sugar rush. I’m also a HUGE fan of fall and fall flavors, so I made this recipe with that in mind. It was also really great when it was baking in the oven because my entire apartment smelled like fall. And this recipe is gluten-free and, of course, vegan.

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Vegan & Gluten-Free Quinoa Granola

This granola featuring quinoa is the perfect meal-prep breakfast for Passover (or for any week of the year)! The best part is you can add in your favorite dried fruits, nuts, or other mix-ins to make this granola your own.

Prep Time5

Bake Time50

Total Time55

Course: Breakfast, Dessert, Snack

Keyword: breakfast, gluten free, gluten free breakfast, gluten free passover, gluten free vegan, granola, jewish food, kosher for passover, passover, quinoa, quinoa granola, vegan, vegan breakfast

Servings: 4 cups

Equipment

baking tray

Ingredients

1.5 cups quinoa, dry
1 cup dried cranberries
1.25 cups walnuts, raw unsalted
1/8 rounded tsp ground ginger
1/4 rounded tsp cinnamon
1/8 rounded tsp nutmeg
2 tbsp bee free honee or maple syrup
1/3 cup flaked coconut, unsweetened
1/4 tsp salt

Instructions

Preheat the oven to 300° F.
Mix all of the ingredients together in a bowl and then pour onto a parchment paper lined baking tray. Spread evenly across the tray in a thin layer (no more than a ¼ inch thick).
Place on the middle rack in the oven and bake for 40-50 minutes, until the quinoa starts to brown. Stir the granola every 10 minutes or so.
Let cool for 5-10 minutes, the transfer to an airtight container.*

Notes

*The granola will last for about 3 weeks in an airtight container.

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