Latkes, or potato pancakes, are a traditional cultural food for Chanukah. I can't speak for all Jews, but we really look forward to these every year. We can't REALLY justify making them the rest of the year, but this time of year, it's necessary. And we go bonkers. I easily veganized these bad boys, and honestly, I don't know why they aren't always veganized, because they're pretty much the same thing, especially when you slather them with applesauce or vegan sour cream.
These are better than Bubbe makes. Seriously. Don't believe me? Make them for your Bubbe, then tell her after she eats them that they're vegan. Actually, don't do that to your poor old Bubbe, you might give her a heart attack. Instead, make these for Simchat Torah like I did, or any time you need something hearty, chock full of veggies, and comforting. This is not the quickest effin' thing I've ever made, but it was easy enough, and the flavors represent the effort.
During Rosh Hashanah, it's tradition to eat the eff out of some honey. Apples & honey, honey on everything, really, and of course, the honey cake. Prior years were daunting because what was a vegan to do?! Now, there's Bee Free Honee, so all is right in our little vegan world.
This is traditionally a dense, coarse cake, but it is sweet and delightful. And it is pretty darn easy to throw together! Just make sure you're going to be home for over an hour for it to bake. I like this cake sliced thick with a slather of vegan butter on top. It's also so delish (and extra holiday-appropriate) with some of my homemade apple butter. How would you eat your honey cake?
As I've mentioned before, I'm not much of a vegan cheese or a tofu connoisseur, but sometimes, you have to utilize both. These blintzes call for one of those occasions.
As a Jewish vegan, Shavuot is a difficult holiday to navigate, because dairy is traditionally served and eaten, usually in the form of cheesecake, kreplach, or the blintz. This recipe is a winning solution to that problem.
No matter what your religious affiliation or beliefs, these blintzes are a tasty veganization of a brunch favorite. The chewy, thin pancake wrapped around the rich, sweet tofu "ricotta" is effin' delicious. Make them for your Bubbe, I doubt she'll know the difference.
Sean and I were sitting on the couch one night, discussing what makes good falafel and tossing around ideas on how to make it better. Sean came up with this little gem of an idea, and boy was it a terrific idea!
To me, this takes the two things I love most about Israeli food, falafel and hummus, and turns them into one, no nonsense treat. We ate these babies in these wonderful effin' homemade pitas, which are also spelled out below, but I can totally see eating them on their own. I want to try making them like little poppers, but alas, that's another post altogether. So, this post is 3 posts in one; hummus, falafel and pita. Y'all are so spoiled!
This year, I decided to make Hamantaschen for Purim. We've never had them before and the idea of veganizing a traditional dessert appealed to me, so, after extensive research, I delved in.
In trying to keep with traditional flavors, I went to the Jewish market and bought a can of prune jam and a can of poppy seed jam. I did not like the poppy seed, however. You can use any preserve you like. I'd like to do apricot in the near future.
I've heard that hamantaschen are usually dry and not very good. These ones are tender, moist and absolutely effin' delicious. I can't wait to make them again.
Hi, I'm Apryl, a sassy artist-type who also happens to be the mommy in this 3-piece (soon to be 4-piece) band. My husband, Sean, and I are both foodies with food & beverage backgrounds.