217 MEMORIES FOR THE FUTURE BY DOREEN LEVY A VEGAN COOKBOOK FOR OUR FAMILY
2 ACKNOWLEDGEMENTS This cookbook was compiled during the dark days following the October 7 2023 massacre and war. It gave me the impetus to get out of bed and work! This cookbook, however, would never have come into being without the steadfast and untiring efforts of my husband and partner, my hero Saba Eitan. He spent long, long hours looking for suitable photos, organizing the family tree, organizing me, answering my calls for help with the computer when I was stuck and even preparing meals while I was totally focused on getting the cookbook finished in time. Towards the end he also did the editing, fixing, and adding many comments. This book really is a joint project. Saba Etan, not only my hero but a bridge hero as well.
3 All 16 Levy-Ron–Segoli members, each one making up our family To our family who have submitted recipes, photos and written words: The original idea was to print a simple, unadorned recipe book for the vegans and vegetarians in our family. With your input it became a much larger project, recalling wonderful memories that have spanned generations as well as reflecting your own interests in food and allowing us and future generations to see the very special people who you all are. We thank all of you for making this cookbook special. We are so very proud of all of you! A special thanks to Ravit, Rinat and Rotem Publishers. Their energy and creativity to what I had written, makes this cookbook fun to read.
4 INTRODUCTION After I printed my first cookbook A Potpourri of Memories, I always wanted to write another cook book, but found it extremely difficult to organize. The first one was easy – it was all in my head or on little cards and all I needed (with a lot of help from Saba) – was to write it down. But years later, when we had three vegan granddaughters and two vegetarian granddaughters, the list of vegan dishes grew and grew. So I hope that this book shall be printed in time to give not only to the vegans and vegetarians, but to all our family members, a gift from us on my 80th birthday and our 60th wedding anniversary, a gift of food we have enjoyed and pictures we have taken throughout the years that delight and bring back so many warm memories for us all. I think that the greatest gift grandparents can give to their grandchildren is the gift of Time. When our own children were small we wanted them to grow up quickly so that we could get on with the things we wanted to do. It’s different with grandchildren. We now have the time to listen to them, to be Just married! 16 December 1964 Durban Viv Klaff, Hayman and Ray, Us, Gertie, Morris and Fern
5 with them when they want and to lend an understanding ear when needed. I hope we have succeeded in this, because we love each and every one of you very much. Oh yes, we also love your parents! For more information about people and events go to www.eitanlevy.com, the Family Homepage. Ein Gedi 2013 “Reaching New Heights”
6 NOTES ON USING THE RECIPIES This recipe book is totally vegan and I think all the recipes have been tried and adjusted. They are delicious and should satisfy vegetarians and omnivores equally. I rarely use the term ”vegan” because it is a vegan cookbook. When listing the ingredients Tbs = tablespoons and tsp = teaspoons. I think this is easier to distinguish, but in the text I have used the full words. Olive oil used to be a big no-no for frying, but lately it is said to be the best oil for frying as it has a relatively high smoke point. I still like to fry in canola oil, but leave it up to you which to choose or whether to combine them. Most recipes in cookbooks say “1 tablespoon oil”. I rarely think that is enough, and although I’ve kept the terminology I mean “pour in enough oil to lightly coat the bottom of the pan.” When you are frying and after a few minutes if there doesn’t seem to be enough oil you can spray some water into the pot to rehydrate it, without adding more oil. I don’t use canned oil spray because of its environmental effect. Instead I have a silicone brush that I use with the appropriate oil to oil the bottom of a pan. Levy-Ron-Segoli families with Fern and Bravermans
7 My choice for margarine is coconut margarine, but again I leave it up to you. There is also butter-flavoured margarine. I have always written garlic, “crushed”. But of course you can smash it with a knife, grate it or slice it thinly. We only used freshly ground pepper, usually a mix of black, green, red and white. Use whatever suits you. I usually use unsweetened soy milk. Granddaughter Lior says Oatly Barista is the best. Tomato concasse is tomato, peeled with wet inside removed and then chopped. If you need to use a non-caloric sweetener as a substitute for sugar, I have found that by mixing various sweeteners together you don’t get an overbearing taste of one of the sweeteners and it is much closer to the taste of sugar. There is only one recipe with eggplant because I am highly allergic to it. Instead I have substituted zucchini or vegetable marrow in some dishes. In A Potpourri of Memories there are plenty of eggplant dishes. When preparing a dish don’t be afraid to substitute if you don’t have the ingredients, and always taste what you have cooked. Mitzpe Ramon 2014
8 1. MISCELLANEOUS 2. SALADS 3. APPETIZERS 4. PICKLES, HOT SAUCES AND PESTO 5. SOUPS 6. HOLIDAY FOODS 7. FISH AND SEAFOOD 8. MEAT AND BURGERS 9. VEGETABLES 10. CURRY 11. ASIAN FOODS 12. COUSCOUS AND TAJINE 13. PIES AND PASTRY 14. STUFFINGS 15. RICE 16. PASTA AND GNOCCHI 17. TOFU 18. BEANS 19. CREPES AND BLINI AND CAVIAR 20. MUFFINS, PANCAKES AND FRENCH TOAST 21. CAKES 22. DESSERTS 23. BREAD 24. VOLUNTEERING 25. FAMILY TREES 10 18 27 39 48 56 75 83 90 98 106 112 120 130 135 141 152 158 163 169 178 191 201 207 213 TABLE OF CONTENTS
10 | MISCELLANEOUS OILS CASHEWS SOUR CREAM MOZZARELLA CHEESE SAUCE AQUAFABA COOKING DRIED BEANS MAYONNAISE MASHED POTATOES EGG SUBSTITUTES MISCELLANEOUS OILS As of compiling this book there appeared an article in the newspaper declaring that olive oil was the best oil for frying! It has a definite taste and I would still prefer canola or sunflower oil as an ingredient in baking. Leave the olive oil for sautéing and salad dressings. CASHEWS If you forget to soak your cashews ahead of time, preferably overnight, you can either cover them in boiling water and let sit for 20 minutes, or cover them with water and microwave for 3 minutes, then let sit for 3-5 minutes before draining. If you have a cashew allergy, you can also replace the cashews with blanched slivered almonds, macadamia nuts, or pine nuts.
MISCELLANEOUS | 11 SOUR CREAM https://cookieandkate.com/ Only lately did I discover that Alternative has a vegan sour cream. But here’s a recipe anyway. Prep Time: 10 minutes (plus 4 hours soaking time if needed) Yield: 1 cup This vegan sour cream recipe is the best! This creamy dairy-free sauce can also replace goat cheese, ricotta and even mozzarella. It’s easy to make too. 1 cup raw cashews, soaked for at least 4 hours, or better still overnight ½ cup water 1 Tbs lemon juice or more if needed 1 tsp apple cider vinegar ¼ tsp salt 1 Tbs nutritional yeast ¼ tsp Dijon mustard Drain and rinse soaked cashews until the water runs clear. In a blender, combine the cashews, water, lemon juice, vinegar, salt, nutritional yeast and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up to ½ cup additional water, as needed. Taste and add an additional teaspoon of lemon juice if you would like more tang, or additional salt if desired. Serve immediately or chill the sour cream for later use. Leftovers keep well, chilled, for about 5 days. The sour cream will thicken up a bit more as it rests; you can thin it by whisking in a small amount of water later, if necessary.
12 | MISCELLANEOUS MOZZARELLA https://www.noracooks.com/ This stretchy Vegan Mozzarella is perfect for grilled cheese, lasagna, pizza and more! Cook Time: 10 minutes ½ cup cashew nuts, soaked 1 1/3 cups water 1 Tbs lemon juice 1 Tbs apple cider vinegar ½ tsp salt 4 Tbs tapioca starch* Boil 2 cups of water. Pour the water over the cashews and let soak for 1 hour, or soak them in water overnight. Drain the cashews, and add them to a blender along with the water, lemon juice, apple cider vinegar, salt and tapioca starch. Blend until very smooth, scraping down the sides of the blender as needed. It will be very watery at this point. Now pour the watery mixture into a small saucepan and bring the heat to medium. Begin to stir with a spatula or spoon. After a few minutes, it will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. It will become one big mass of stretchy vegan cheese. Remove from heat as soon as this happens. Best if used immediately, especially for placing on pizza or lasagna; make right before using. If not, store in a covered container in the refrigerator. For pizza, drop 1-2 tablespoon sized balls onto the crust and pat down a little bit. Or spread it all over. It will brown in the oven. For lasagna, drop dollops of the cheese all over the top towards the end of cooking time. Or place between bread and grill for grilled cheese. NOTE: *Tapioca starch/flour is essential in this recipe. I had some tapioca balls which I blended to a powder in the food blender and it worked just fine. Cornflour will not create the same "stretchy" quality. If you want the cheese to brown in the oven, simply spray with a little oil and broil for 5-10 minutes, watching carefully. Serves: 8
MISCELLANEOUS | 13 CHEESE SAUCE https://www.americastestkitchen.com/ Makes about 2 cups 350g red potatoes, peeled and cut into 2 ½ cm pieces 1 small carrot, peeled and cut into 1 cm pieces (1/3 cup) 2 Tbs canola oil 1 ½ Tbs nutritional yeast ½ tsp vinegar 1 tsp salt 1/8 tsp mustard powder Place potatoes and carrot in large saucepan; just cover with water and bring to boil over high heat. Cook until tender about 12 minutes then drain in colander. Combine cooked vegetables, 1/3 cup water, oil, nutritional yeast, vinegar, salt, and mustard powder in blender. Pulse until chopped and combined, about 10 pulses, scraping down sides of blender jar a few times until mixture comes together. Process mixture on high speed until very smooth, about 2 minutes. Serve. Sauce can be refrigerated in airtight container for up to 3 days; reheat in microwave, stirring every 30 seconds, until glossy and pourable. Adjust consistency with hot water as needed. CREAMY MUSHROOM SAUCE https://lovingitvegan.com/ Alison Andrews CASHEW CREAM 1 cup raw cashews ½ cup water ½ tsp salt Serves: 4 Cook Time: 20 minutes Prep Time: 10 minutes
14 | MISCELLANEOUS MUSHROOM SAUCE 2 Tbs margarine 1 Tbs olive oil 1 tsp crushed garlic 1 tsp dried thyme Grate of nutmeg 3 cups mushrooms (300g) sliced 3/4 cup vegetable stock 1/2 tsp salt ½ tsp black pepper Pour boiling water over the cashews and let soak for 1 hour, or soak them in water overnight. Drain and rinse the cashews. Add the cashews, water and salt to the blender jug and blend until smooth. Set aside. Prepare the mushroom sauce. Add the margarine and oil to a frying pan and then add the crushed garlic and dried thyme and sauté together until the butter is melted and the mix is heated. Then add in the sliced mushrooms and sauté until the mushrooms are softened. Add nutmeg and stir. Add in the vegetable stock and all the cashew cream and stir it in. Lower the heat and bring to a simmer and keep stirring until it's thickened. Add salt and black pepper to taste. Serve over anything and everything that needs a sauce. To store, keep leftovers in the fridge and consume within 3-4 days. It is also freezer friendly. AQUAFABA https://www.sunnysidehanne.com/aquafaba/ Aquafaba is the liquid that remains when you drain a can of chick peas. It is used to make meringues (see DESSERTS) and can be used to make mayonnaise and is in my recipe for buckwheat blini. One can of chick peas usually renders a bit over ¾ of a cup of liquid. It is best to reduce canned aquafaba as viscosity, the thickness, is the key to most recipes. Place the aquafaba on the stove in a heavy sauce pan and simmer for about 10 minutes to reduce it. Use when cool.
MISCELLANEOUS | 15 AQUAFABA TIPS In general 3 tablespoons of aquafaba equals one egg and 1 tablespoon equals one egg white. Oil of any type will deflate aquafaba. When whipping aquafaba, make sure your implements from mixing bowl and beaters are spotlessly clean and dry. Wipe them down with vinegar to get off any residual oil. It can take anywhere between 6-9 minutes in a mix master to get stiff peaks If using aquafaba in a savory application like quiche it is best to give it a quick whip and get a froth going before adding to your recipe. SEE EGG REPLACER AT END OF CHAPTER MAYONNAISE https://simpleveganblog.com/ Today there is excellent vegan mayonnaise available at supermarkets, but I’m including this, remembering a time when there wasn’t Prep Time: 5 minutes ½ cup unsweetened soy milk 1 tsp apple cider vinegar ½ tsp salt 1 cup canola/sunflower oil Make sure the soy milk is at room temperature. Place milk, vinegar and salt in the blender, and blend for about 5 seconds. Then gradually add the oil while the blender is going at a slow speed until it thickens, and then you can turn it gradually from low to high and let it go until well mixed. Try the mayo and add more salt if needed. If it's too thick, add more milk and if it's too watery, add more oil. Pulse again until the mayo has the perfect consistency. Use your vegan mayo immediately or store it in the fridge for a few hours until its cold. Keep the leftovers in an airtight container or a jar in the fridge for about 4-7 days. Servings: ½ cup
16 | MISCELLANEOUS NOTE: Soy milk is the best choice to make this recipe because it acts as an emulsifier. Feel free to use other types of vinegar, especially if they have a neutral flavour, not balsamic vinegar. You can add other ingredients to your vegan mayo recipe, such as garlic (you’ll get a delicious vegan aioli), garlic powder, black pepper, Dijon mustard, or maple syrup for a richer flavor. It’s also delicious with fresh or dried herbs like parsley or dill. Use it to make a vegan salad dressing for your vegan potato salad, dip some fries in it, or add it to your sandwiches. MASHED POTATOES Potatoes should be placed in cold water and only then heated up. When mashing potatoes, you must use a potato masher and mash by hand. If you use a food processor it comes out mushy and slimy. Reserve a little of the potato water to achieve the desired consistency. Root vegetables should be placed in cold water to ensure even cooking. Vegetables that grow above ground need to be placed in boiling water. Either way reserve the water for soup or if it is not salted pour into your plants. EGG SUBSTITUTES https://www.kingarthurbaking.com/Rossi Anastopoulo For detailed article, google internet site above. AQUAFABA (liquid from canned chickpeas) Sub for 1 egg: 1/4 cup (57g) aquafaba How it performs: According to the King Arthur vegan baking expert, Posie Brien, this is “hands down the best egg substitution,” as it provides the most consistent results. SPARKLING WATER Sub for 1 egg: 1/4 cup (57g) sparkling water Good for: Light, fluffy baked goods such as cakes, cupcakes, muffins, and quick breads. COMMERCIAL EGG REPLACERS Sub for 1 egg: Follow measurements and instructions on product package. Good for: Almost any kind of baking.
MISCELLANEOUS | 17 Hofit 1996 Tova, Dani and Lopsy
18 | SALADS YAEL SEGOLI’S CABBAGE SALAD YAEL SEGOLI’S CABBAGE SALAD CAULIFLOWER (POTATO) SALAD WITH MAYONNAISE POTATO SALAD STRAWBERRIES AND SPINACH SALAD MINTED ZUCCHINI RIBBONS FOR LIOR: BROCCOLI SALAD MARGALIT’S COOKED CARROT SALAD MARGALIT’S MANGOLD SALAD GRANNY GERTIE’S THREE BEAN SALAD SALADS I have tried to include here salads that are a little different to the usual green salad or chopped vegetable salad. Yael at the wedding of Michal and Moran
SALADS | 19 Michal writes: This is a recipe that my mom used to make a lot. Cut cabbage into small pieces. Season with soy sauce, silan (or brown sugar), olive oil, garlic, and balsamic vinegar (or lemon). Before serving, add toasted pine nuts, hazel nuts and sesame seeds. MICHAL WRITES: My Mom Yael’s cooking. My mother was an amazing cook. It always amazed me the diversity of dishes she was able to make. But this did not start until we were a bit older. When we were young, my mother, struggling between teaching, studying, and taking care of the family cooked the simplest improvised dishes repeatedly. We used to eat minced beef with beans from a can, pasta with ragout (Italian sauce with meat and vegetables), pizza on pitta, lots of salad and hummus. Every Friday we would eat chicken with potatoes for dinner. Not that I complain- it was all tasty and we were not expecting anything else, but her talent and creativity in the kitchen only came into bloom later. By the time we had our own families and came for Friday dinners, she would make the most delicious and creative dinners. She would combine the Italian kitchen of her childhood home (my grandparents used to make their own ravioli and gnocchi), French cooking (France was my parent’s; only destination for a vacation for many years), Asiatic (that she picked up from cooking programs), and more. Whatever she cooked was done to perfection and we would all gobble it up and lick the plates clean. Moreover, she invented dishes that I’ve never encountered anywhere else. For example, I’ve never seen anyone cook artichoke in soy sauce (a family favorite) and her cholent was different, but the best I ever tasted. Over the years she also became a big fan of dining out. When we were young, she would consider it a waste of time and money. My parents always used to mention the one time we went to a Chinese restaurant as kids, and we didn’t like any of the dishes and made a fuss till they decided not to take us out ever again. But as the years passed, she learned (like many others) to appreciate a good meal in a restaurant. She would take us to the best places (not necessarily the most fancy and expensive ones) and would always pick the best dish on the menu. Till today, I judge every bite I eat, through her eyes (Mom would have liked it, Mom would not have liked it…). I miss you, Mom! A saying by my Mom: French make the best cooking from the best ingredients, but Italians make the best cooking from the simplest ingredients.
20 | SALADS CAULIFLOWER (POTATO) SALAD WITH MAYONNAISE When our family comes for Friday night supper, salads are always an important beginning to the meal. For a recent meal I cut penne pasta into small pieces and added tomato, basil, wine vinegar and olive oil for a salad. Another was Eitan’s delicious lettuce salad with beet toppings and arugula from our garden, and the highly successful cauliflower salad, below. ½ cauliflower head, cut into small florets 2 Tbs capers, sliced 3 pickled cucumbers diced small ½ red onion diced small Chopped parsley 1 tsp lemon juice *Mayonnaise Steam cauliflower until florets are just soft/al dente. Drain well and pat dry. Combine remaining vegetables with cauliflower and add about ½ cup mayonnaise to cauliflower mixture. NOTE: You can add a diced boiled potato to the salad. *Vegan mayonnaise is widely available in supermarkets nowadays but in MISCELLANEAOUS is a recipe if you need it. Amit, Itamar, Limor, me, Dani, at Prato al Sole, San Pancrazio Italy 2019
SALADS | 21 POTATO SALAD Serves 8 4 large potatoes, washed but not peeled 3 green onions, sliced thin *Saba’s French Dressing with spicy white vinegar Handful of chopped parsley 2 dollops of mayonnaise (Optional) 1 Tbs chopped capers 1 large chopped onion Ground black pepper Good squeeze of lemon juice Cooked peas and carrots (Optional) Boil potatoes in their jackets until cooked but not mushy. Cool, but while still warm, skin potatoes and dice into large pieces. Add green onions and sufficient Saba’s French Dressing to seep potatoes. Leave for at least an hour to absorb flavours. The salad can be served like this, with a sprinkling of chopped parsley to add colour. If you want, just before serving, add mayonnaise, lemon juice, pickled cucumbers, peas and/or diced carrots. *SABA’S FRENCH DRESSING From A Potpourri of Memories 1 tsp salt ½ tsp freshly ground black pepper 1 tsp dry Colman’s mustard/ 2 tsp Dijon mustard 1 clove garlic, crushed ½ cup cider/white wine vinegar ½ cup (canola) oil Combine first 5 ingredients in a wide-necked jar. Close jar and shake well. Add three ice-cubes and shake again. Add oil and shake well. Dip a lettuce leaf in the dressing and taste. Adjust ingredients accordingly. Keeps for ages
22 | SALADS STRAWBERRIES AND SPINACH SALAD When we moved to Netanya one of our big worries was how were we (Saba) would continue growing salad greens. I vetoed Saba’s idea of ripping up the back terrace and bringing in truckloads of sand. Instead we left it as it was and he now grows his peppers, tomatoes, mangold and spinach in a chest-high trough which means no bending down involved. This salad was prepared when we picked our first crop of spinach. The strawberries we bought from a roadside vendor. Wash spinach and dry. Wash strawberries and remove stems. Cut strawberries into halves or quarters depending on size. Slice a cucumber and some green onions. Combine all ingredients together. Pour some balsamic vinegar and olive oil. Delicious. MINTED ZUCCHINI RIBBONS Cooking with Herbs (Australian Women's Weekly Home Library) Serves 6 My friend Dalia Lamdani, a food historian, and I in our ongoing discussions about food, would often come back to the fact that the way food is cut is of prime importance. The cutting of the zucchini in this recipe makes it novel and interesting. 1 kg zucchini 1 medium red pepper, finely chopped 1 tsp cracked black pepper MINT DRESSING ¼ cup canola mixed with olive oil ¼ cup fresh lemon juice 1 tsp agave syrup 2 Tbs mint, chopped Using a vegetable peeler, slice unpeeled zucchini into ribbon-like strips. Combine zucchini, red pepper and black pepper in a bowl. Combine dressing ingredients in a jar and shake well. Pour over zucchini and toss lightly.
SALADS | 23 GRANNY GERTIE’S THREE BEAN SALAD 1 can white (butter) beans 1 can chick peas and/or Lima beans 1 can red kidney beans 100 g frozen green beans 1½ onions, sliced thinly 1 green pepper, chopped 1 red pepper, chopped Rinse and drain canned beans. Place in bowl with onions, red and green peppers. all chopped into large thumbnailsize pieces. Add green beans, no need to defrost. Quantities are unimportant - it should look colorful and inviting and of course load the salad with ingredients you like best! Marinade: 3 cups vinegar (half plain half cider is good) 3 cups water 1 Tbs sugar Black pepper 1 tsp salt 6 peppercorns 6 bay leaves Bring marinade mixture to boil and then taste - it should be sharp and taste of vinegar, but not so that you cough - adjust sugar, water and vinegar and pour over beans. If it is too vinegarish you can later add more boiled water. Store in fridge in glass container. Keeps for weeks. We are not sure whether Amit is tossing the salad for everyone or preparing to tuck in. Either way it looks delicious
24 | SALADS FOR LIOR: BROCCOLI SALAD https://cookieandkate.com Prep time: 20 minutes Total time: 20 minutes (plus 1 hour marinating time) Servings 6-7 servings ½ cup raw sunflower seeds or slivered almonds Broccoli florets from 1 head of broccoli, thinly sliced* ½ cup finely chopped red onion 1/3 cup dried cranberries or dried tart cherries, chopped HONEY MUSTARD DRESSING 1/3 cup extra-virgin olive oil 2 Tbs apple cider vinegar 1 Tbs Dijon mustard/¼ tsp Colman’s mustard 1 Tbs agave 1 medium clove garlic, crushed ¼ tsp fine sea salt Toast the sunflower seeds in a pan over medium heat. Stir frequently. They will start to pop. When the popping stops and the seeds are golden pour the toasted seeds into a bowl and set aside. *The stalks of the broccoli should be peeled. The thicker stalks are good in soup or stir fries. Combine the chopped broccoli, onion and cranberries.in a bowl with a lid. Combine all of the dressing ingredients and whisk until well blended. Pour the dressing over the salad and stir until all the broccoli florets are lightly coated in dressing. Cover and set aside to marinate, at least an hour or even overnight. When serving, sprinkle the toasted sunflower seeds over the broccoli salad. Leftovers will keep well for 3 to 4 days in the fridge, covered.
SALADS | 25 MARGALIT’S SALADS We are very proud that our family represents Kibbutz Galuyot (Ingathering of the Exiles) in microcosm. Saba and I were born in South Africa. Our parents came from Lithuania, Byelorussia and South Africa. Our three children were all born in Israel as were their partners. Of our eight grandchildren, Dani and Zoe were born in the States and Lior was born in France. Aviv Ron’s mother Tova (see Tova’s Original Chopped Liver in Holidays) came from Czechoslovakia and his father Haim was born in Berlin. Michal’s grandparents came from Romania and Italy. And Margalit and Rafi Sadeh, Limor’s parents came from Morocco, Margalit from Rabat and Rafi from Casablanca. The recipes that appear in this cookbook reflect the varied traditions that we each bring to the table. Margalit and Itamar sharing a hilarious joke
26 | SALADS MARGALIT’S COOKED CARROT SALAD Peel and cut ends off a bunch of carrots. Cook in boiling salted water until just soft. Drain and when cool cut into ½ cm slices. Set aside. In a jar with a lid cut a pickled lemon* into little pieces and place in jar. Add ¼ teaspoon cumin, salt and black pepper to taste, a little canola oil and lemon juice, ½ of a big lemon or if small, all the juice. Lastly add 1 teaspoon honey. Close the lid and shake well. Pour over carrots together with chopped parsley. Keeps in fridge for a week. *See AVIV’S MOROCCAN LEMON PRESERVE under COUSCOUS AMIT WRITES: My grandma from my mom’s side, Margalit, is an amazing cook. She always loved to cook and even worked for a while as a cook at a kindergarten and her food is always loved by both kids and adults. Until I started being vegetarian and then vegan, she didn’t really cook any plant- based food but she always tries. The thing is, for her, being vegan is like being diabetic, it’s ok to have a bit: “there’s only one egg in the entire cake” or “only a small piece of chicken. “ Those misunderstandings, however, never stopped her from learning and cooking amazing and vegan food. MARGALIT’S MANGOLD SALAD Wash a bunch of mangold very well. Place the mangold in a pot of water and bring to the boil. When just soft, drain and rinse under cold water. Drain again and then slice. In a frying pan place 3 tablespoons of canola oil, and 2-3 cloves of garlic. Cook over medium low heat until just golden. Add mangold, salt and pepper, a little cumin ½ teaspoon zhug or ¼ teaspoon paprika, the juice of 1 lemon and stir. Serve at room temperature. At the wedding of Aviv and Limor, our family together with Margalit, Rafi and Kinneret and Tova and Denise
APPETIZERS | 27 BEAN SALAD WITH RED WINE VINAGRETTE ROASTED BEETROOT LIMOR’S ONION LOAF BRAISED FENNEL WITH CAPERS AND OLIVES LIOR’S TUNA SALAD SAVOURY TARTE TATIN EASY STUFFED MUSHROOMS STUFFED MUSHROOMS WITH SPINACH AND POTATO AMIT’S STUFFFED VINELEAVES APPETIZERS BEAN SALAD WITH RED WINE VINAGRETTE The Occasional Vegetarian by Karen Lee with Diane Porter I like to prepare it at least a day ahead to allow beans to absorb flavours. ½ tsp salt 2 tsp red wine vinegar ½ tsp freshly ground black pepper 1 Tbs olive oil 1 cup cooked white beans with 1 Tbs cooking liquid or stock 1 green onion, white and green parts/½ cup chopped red onion. Dissolve salt in the vinegar. Add the pepper and oil. Whisk or shake in a tightly covered jar until blended. It can be refrigerated several days ahead Add the beans along with 1 tablespoon of liquid and green onion. Toss well. Serve at room temperature.
28 | APPETIZERS ROASTED BEETROOT 6 firm smallish beetroots 2 Tbs olive oil 2 Tbs balsamic vinegar 1 Tbs lemon juice 2 cloves garlic, crushed Generous sprinkling of freshly ground black pepper Rosemary and thyme sprigs Preheat oven to 200°C. Peel beets and either halve, quarter or cut into sixths depending on size. Place in ovenproof dish. Combine olive oil, balsamic vinegar, lemon juice, garlic and black pepper and pour over beets, turning to coat. Scatter sprigs of rosemary and thyme on top. Seal with aluminum foil. Roast for about 45 minutes until tender, turning beets occasionally. They become tender but not soft. They can be served as a hot side dish, or at room temperature as an appetizer. Serve over a bed of greens and broken walnuts. NOTE: The leafy tops of beetroot can be cut off and planted in a pot. The leaves grow and are a delicious addition to any salad. Tina Drui, relative in Estonia, see Family Website www.eitanlevy.com
APPETIZERS | 29 LIMOR'S ONION LOAF Daughter Vered was coming for lunch and I was planning a hamburger lunch – both meat and vegetarian – when Saba started talking about an onion loaf. I seemed to remember that onion bread should be made with dried onions and spent a good few hours looking for alternatives. Then Someone (Saba?) began placing printouts of Onion Loaf recipes on my desk. Oh, not a loaf of onion bread! So a few more searches for Fried Onion Loaf only used a pancake mix. But I don’t use packaged mixes. Then I remembered that Limor had made onion rings. This is her recipe. Great success and not oily. Zoe cuts onion
30 | APPETIZERS Serves: 4 3 large onions Oil for frying 1 cup all-purpose flour Salt and pepper At least ¾ cup beer/soda water. But beer is best Peel the onions, leaving the roots in place; they hold the onions together while slicing. Then slice thinly. I used the thickest cut on my mandolin. Separate the rings and place in a bowl. In the meantime heat a large pot with vegetable oil until bubbles appear around a wooden spoon when placed in the oil. In another bowl whisk the flour, salt, pepper and beer to make a thick mixture. Then pour it over the onions and mix well. Adjust the consistency if necessary, adding more beer or flour so batter just coats onions rings. With tongs grab rings and place them in the hot oil. They stick together in clumps. Turn over to brown on both sides, brown but slightly soft. Then remove to a paper-lined plate. Cover with foil and keep warm until ready to serve. You can also put them in a loaf pan and heat in a warm oven for about 8 minutes. BRAISED FENNEL WITH CAPERS AND OLIVES Adapted from https://ottolenghi.co.uk/recipes Delicious Serves: 10 2 fennel bulbs 3 Tbs olive oil, plus extra for drizzling Salt and black pepper 4 large whole garlic cloves, sliced 1 Tbs lemon juice mixed with 2 Tbs red-wine vinegar/4 Tbs Verjuice 1 medium tomato, cut into 1 cm dice 250ml vegetable stock 20g capers, drained and chopped 25g Kalamata olives, pitted and chopped in half 1 Tbs chopped thyme leaves 2 tsp sugar Pinch of salt
APPETIZERS | 31 First prepare the fennel. Trim off and discard the bottom and tops (reserve any leafy fronds for garnish) and cut each bulb in half from top to bottom. Take out the hard core. Slice the fennel into slices about 2.5 cm wide. In a large frying pan for which you have a lid, heat the olive oil on a medium to high heat. Add the fennel with an eighth of a teaspoon of salt and some black pepper. Cook for five or six minutes, turning from time to time so all the fennel is cooked and turning brown. Remove from the pan. Keep the empty pan on the heat, pour in a little more olive oil, add the garlic and fry for three minutes, tossing occasionally. Lower the heat to medium, carefully (it spits!) add the lemon juice and vinegar and cook for a couple of minutes until it is reduced to about two tablespoons of liquid. Add the tomato, 100ml of the stock, the capers, olives, thyme, sugar, a quarter-teaspoon of salt and some black pepper. Bring to a simmer, cook for two minutes, and then return the fennel to the pan. Add the remaining stock, pop on the lid and leave to simmer for about 20 minutes, turning from time to time until the fennel is soft and the sauce has thickened. (You may need to remove the lid and increase the heat for the last two or three minutes to reduce sauce.) Serve warm or at room temperature topped with a drizzle of good olive oil. LIOR’S TUNA SALAD 1 can of chickpeas, drained 1 sheet of Nori 1 stalk of celery, finely chopped 2 stalks of fresh dill, leaves only A handful of parsley, leaves only ½ onion, chopped 1 large pickled cucumber, sliced 1 ½ tsp lemon juice 3 Tbs mayonnaise ½ tsp salt Blend chickpeas in food processor until slightly chunky. With a scissors cut the sheet of Nori into small pieces, making sure to keep it dry. Set aside. Combine the celery, dill, parsley, onion, pickled cucumber, lemon juice and mayonnaise and process in food processor until fine. Transfer to a large bowl with the chickpeas and Nori and mix well. Adjust flavours. If not ‘fishy’ enough you may add more Nori, lemon juice, pickled cucumber or salt.
32 | APPETIZERS LIOR WRITES: My name is Lior Hayley Ron I am 24 years old and I am vegan since I was 13. I became vegan very surprisingly and very spontaneously- I came across a random YouTube lecture and I found myself fascinated by the idea and I was intrigued and inspired to see if I can succeed in being vegan for ideology and environmental reasons. And I am vegan since After Covid I came up with a project called “Lior's Dips” and I wrote 8 recipes for vegan savory dips which I sold at fairs and through social media. Food has a very big place in my family (the Ron family) as we love to cook together and for each other and we enjoy eating together as a family in an “American” style dinner where we all sit together and talk about our day and enjoy our company. Also- my mom and dad have always cooked at home really cool and creative delicious things with passion and an open mind which I think has opened my mind to the whole world of food and cooking which I now love! I feel that food has always been a binder in our family (Levy-Ron-Segoli) and I love our big family get togethers and reunions where we gather around with tons of food with a huge variety when each family brings their own unique food cooked and made with love!
APPETIZERS | 33 SAVOURY TARTE TATIN WITH WHIPPED RICCOTA Based on https://www.delicious.com.au/ When I got mixed up between Yom Yerushalyim (which we don’t celebrate) and Shavuot, I was up at 3.00am preparing for a festive dinner for Vered and Aviv, Louise, and friends Caroline Livneh and Morris Kahn – and I had forgotten that our dish washer was on the blink. The following week (with dish washer repaired) we had the Rons with Gal, and Moran and family over to celebrate Shavuot. This tarte was prepared by Maayan. The tarte is impressive to look at and very tasty. Good at room temperature.
34 | APPETIZERS WHIPPED RICOTTA 250g Tofutti cream cheese ¼ cup vegan cream 2 thyme sprigs, leaves only 20g vegan Parmesan, finely grated Finely grated zest of ½ lemon Place all ingredients into a food processor, season, and blitz to a smooth, spreadable consistency. Refrigerate until needed. THE TARTE 4 small beetroots, with young leaves to serve* 3 sprigs thyme 2 Tbs olive oil 2 Tbs water Salt and pepper 40g butter-flavoured margarine 2 Tbs soft brown sugar ¼ cup white balsamic vinegar 1 sheet chilled pastry, cut into a disc to easily cover the pie dish Preheat oven to 220°C. Place the beetroot in an ovenproof dish together with the thyme, olive oil, water and season with salt and pepper. Cover with aluminum foil and seal but leave a few openings in the foil. Roast for 35-40 minutes until tender. Allow to cool enough to handle, and then peel away skin. Halve each beetroot, if really small or slice into 2.5 cm pieces. In a 20 cm ovenproof non-stick frypan, place margarine, sugar and vinegar and cook over a medium heat for 2-3 minutes until sugar has dissolved and syrup thickened. Place beetroot cut-side down in syrup. Make sure the bottom of the pan is covered with the beetroot pieces. Top with pastry disc, tucking in the edge of pastry and removing any overlapping pieces.* * Bake 20-25 minutes or until golden. Rest 5 minutes, then flip onto serving dish. Place balls of whipped ricotta and beetroot leaves strategically around the tarte. Best if cut it with a pizza cutter. NOTE: *The beetroots we find at the supermarket are always large and need to be quartered at least before roasting. Remove leaves and save for garnish. ** Roll out left over pastry and cut into round or squares, top with a sharp grated cheese, a slice of tomato and black pepper and bake with tarte. Maayan turning over Tarte Tatin
APPETIZERS | 35 EASY STUFFED MUSHROOMS https:/myquietkitchen.coAm/ 15 medium/large button mushrooms, white or shitake 3 Tbs olive oil, divided ½ cup shredded vegan cheese 1/3 cup breadcrumbs 2 cloves garlic, crushed 2 Tbs finely chopped parsley ¼ tsp salt Black pepper Preheat oven to 200°C and line a baking sheet with parchment paper. Prepare the mushrooms by wiping away dirt with a damp paper towel. Carefully pluck out the stems. If some stems are difficult to remove, I find that it helps to run the handle end of a spoon around the inside of the cap (outside of the stems), then pry it out. Rub the outside of mushroom caps with about 1½ tablespoons of the olive oil, place on the baking sheet and sprinkle lightly with salt. In a bowl combine the cheese, breadcrumbs, garlic, parsley, salt, pepper, and remaining 1½ tablespoon olive oil. Stir very well. Stuff the mushrooms with about 2 teaspoons of filling. Try to mound the filling up slightly. Bake for 20 to 22 minutes or until the mushrooms are sizzling hot and the breadcrumbs are golden. Dani with mushroom project in Amazon Serves: 7-8 Cook Time: 20 minutes Prep Time: 15 minutes
36 | APPETIZERS DANI WRITES: A little bit about myself-I’m 28 and I am a biology student at Ben Gurion University, and I have a BA in sustainability and governance. I love travelling, exploring new places and collecting experiences from all over the world. My main interest and passion are mushrooms, I also love plants, but my true passion is mushrooms and fungi. When I was doing my BA, I studied one semester abroad in the Galapagos Islands where I spent three months and I also spent a month in the Amazon rainforest in Ecuador. These experiences have made me understand how much I am connected to nature and what an amazing effect it has on me. I was the happiest and most fulfilled I was in my life. This is where my fascination with mushrooms took a large step forward- after researching them for a month in the rainforest I understood how amazing, special and underrated they are and I developed a very special interest in them. Today I am studying biology so I can work with them or research them. I also love music, dancing and I go often to parties and festivals in nature. I love spending time with my family and friends. STUFFED MUSHROOMS WITH SPINACH AND POTATO Based on https://theprettybee.com/ Serves: 10 20 large button/shitake mushrooms, wiped and stems removed / 1 ½ cup mashed medium potatoes 4 Tbs melted margarine divided 1 tsp parave chicken soup powder ¾ cup frozen chopped spinach, thawed, drained well and chopped 1/½ cups breadcrumbs/panko, crushed 1/8 tsp garlic powder/¼ tsp garlic crushed 1 Tbs grated vegan parmesan cheese Pinch salt and freshly ground black pepper Preheat oven to 175°C. Line a baking tray either with a silicone pad or baking paper for easy cleanup. Lightly oil the caps and place them on the silicone pad. Mash the potatoes with 2 tablespoons of melted margarine and parave chicken soup powder. Add the spinach, mix well then spoon into the mushroom caps. Mix the breadcrumbs with the remaining 2 tablespoons melted margarine, garlic, cheese, salt and pepper and pile on top of each mushroom. Bake for about 25 minutes. Keep an eye on them so the breadcrumbs don’t get too brown. Serve immediately. Granny Doreen with mushrooms about to go into oven
APPETIZERS | 37 AMIT’S STUFFFED VINE LEAVES mobile.mako.co.il Serves: 10 40-50 vine leaves, fresh or pickled STUFFING 2 cups round rice 1 onion, finely chopped 1 tomato, finely chopped 4 stalks green onion, sliced thinly Bunch of parsley, chopped 2 celery stalks, chopped 30 mint leaves, chopped ¼ cup olive oil Juice of 1 lemon 1 Tbs baharat Salt LIQUID TO COVER 4 Tbs pomegranate syrup 4 Tbs olive oil Juice of 1 lemon Salt Water If using fresh vine leaves, boil them for three minutes, drain and place in iced water and then lay them on a kitchen towel to dry. If using pickled vine leaves soak them in hot water for 10 minutes, rinse them and redo this twice to remove salt. Then lay them on a kitchen towel. Combine all the stuffing ingredients in a bowl.
38 | APPETIZERS TO STUFF Place one vine leaf with veined side up and place 1 teaspoon of filling on leaf. Fold both sides to cover the filling. Roll the leaf upwards and close the leaf. Repeat this with all the leaves. Pack the vine leaves closely in a pot, with the closed side facing downwards. In a bowl mix the pomegranate syrup, olive oil, lemon juice and enough water to cover the leaves. Shake and pour over the leaves. Place a saucer on the leaves, so they won’t float. Bring the pot to a boil, cover and cook for 30 minutes on a low flame. 3rd family reunion. St. Thomas V.I our 30th wedding anniversary Moran, Saba, me, Vered, AvivL, Fern, AvivR
PICKLES, HOT SAUCES & PESTO | 39 MA’S PICKLED CUCUMBERS My mother Gertie Glazer was famous for her hot quick pickled cucumbers. I love to make them and see how the bowl of cucumbers is almost finished even before we sit down to eat. MA’S PICKLED CUCUMBERS EITAN’S FAMOUS PICKLED PEPPERS MORAN’S ZHUG –FIERY PEPPER SAUCE MORAN’S BASIL PESTO CORIANDER PESTO AVIV’S MOROCCAN LEMON PRESERVE: See COUSCOUS RECIPES PICKLES, HOT SAUCES AND PESTO
40 | PICKLES, HOT SAUCES & PESTO 2-3 packets small cucumbers/1- 1 ½ kilo small cucumbers A few sprigs of dill 1 1/4 cups vinegar 4 1/4 cups water 1 ½ Tbs coarse salt 6 cloves garlic 10 peppercorns 6 bay leaves 3 cloves, whole 1 Tbs mustard seeds (Optional) Wash small firm cucumbers and cut off both ends. Place in heatproof bowl. Place a few sprigs of dill over cucumbers. Bring rest of ingredients to a boil and pour over cucumbers. Cover with a plate and something heavy, making sure all cucumbers are covered by vinegar. Ready to eat the next day. GRANNY WRITES: Growing up in Apartheid South Africa, I never went into the kitchen except to ask the cook to make me something to eat or bring me a cup of tea. We had a separate dining room where we ate all our meals. Although most (white) South Africans had a small bell to call the maid from the kitchen when needed, we had a buzzer that you activated by pressing on it with your foot. It was considered very smart. Could my mother cook? I don’t know as I have no memories of her in the kitchen or cooking with her, although when she came to Israel she was always collecting recipes. So when Saba and I got married I had to learn to cook, and quickly. No internet, no TV shows then. I learnt from recipes books. Fortunately I could usually tell whether a recipe would be something we’d like. Grandpa Hayman suffered from diabetes and was always asking me to make him a sugarless cheesecake. The sugar-free ingredients then were very sparse and I never made a cake that I liked. Today it is much easier. I find that when using a sweetener, it is important to mix various sweeteners together so that there is no aftertaste. I’ve had some awful failures. The first time I had to make a meal for my late dad- _ great grandfather Maurice, I decided to make something with sausages – what could go wrong? Poor guy, he had heartburn for a week. The only time I remember Saba refusing to eat something that I made was when I made him cold vegetable marrow soup. Since I was used to thick soups, I threw away the liquid and gave him the mush of marrows. Ugh! He wouldn’t eat it.
PICKLES, HOT SAUCES & PESTO | 41 EITAN’S FAMOUS PICKLED PEPPERS Based on Victory Garden Cookbook by Marian Morash ILAY WRITES: Even though I was never a fan of spicy food until I turned 15, I always loved Saba’s pickled peppers, so much so that I had to at least try to make them myself, I asked Saba for the recipe, and they didn’t taste the exactly the same as Saba’s, but they were still delicious. I tried other vegetables like carrots and it was really good. Saba and I made them together once and I absolutely loved making it, I think that everything tastes better with other people. An engagement photo: Louise and Melly Braverman, my mother Gertie Glazer, Saba’s father Hayman Levy and his wife Ray, my dad Maurice, Dave Zolty best man, Fern, me and Saba Granny: Everyone wants Saba to make peppers. Ilay was the only one who wanted to make them as well.
42 | PICKLES, HOT SAUCES & PESTO 2 cups hot water 1/4 cup kosher salt 2 cups vinegar About 600 g hot green peppers* 1 clove garlic, crushed 1/4 tsp dill seed 2 sprigs of dill 1-1 ½ Tbs mixed pickling spice ** *Choose peppers that are as straight as possible for easy removal of seeds. Wash jars well with boiling water. Prepare the pickling brine of hot water, salt and vinegar. It’s best to use hot water to dissolve the salt easily. Take out the seeds and white insides of the peppers then slice the peppers into rings, Put into a 1 liter jar (preferably glass). Add the crushed garlic, dill seed, dill sprigs and mixed spices. Pour the brine into the container. Close the container. Place in refrigerator. The peppers will be ready in 7-10 days. ilay with Saba’s help
PICKLES, HOT SAUCES & PESTO | 43 **PICKLING SPICE Saba: Look for pickling spice at a supermarket or spices shop (I like McCormick) or make your own: 1 Tbs whole allspice 1 Tbs whole black peppercorns 2 Tbs whole mustard seeds 1 Tbs whole cloves 2 tsp whole coriander seeds 2 tsp ground dried ginger 2 bay leaves crumbled 1 cinnamon stick smashed/crumbled Shake ingredients in a jar and keep closed. SABA WRITES: My mother Queenie loved playing poker. She was part of a group of about 10 women poker friends of whom seven played 3 or 4 times a week at the various homes. I know they played for money but I don’t know the stakes. No less important than the game was the full dinner buffet and of course the gossiping the next morning about the other women. Poker was so important to my mother that I wanted to find out what the attraction was all about. So one evening, in my pajamas, when I was supposed to be in bed, I crawled under the dining table before the game started. The table cloth covered the sides so no one could see me. I intended to stay a short while but there was no way I could get out without being seen so I had to stay under the table for hours listening to something unintelligible to me until everyone went home.. To make matters worse the aroma of the delicious food was mouthwatering and I couldn’t eat any of it. When all of them had gone home – usually with a woman taxi driver who was privy to all the gossip – I quietly went to bed none the wiser. Saba with his mother Queenie and Fern
44 | PICKLES, HOT SAUCES & PESTO MORAN’S ZHUG –FIERY PEPPER SAUCE ITAMAR WRITES: A few years ago when my family and the Segolis were eating a wonderful lunch at your house in Netanya, Saba suddenly took out a jar full of small, red peppers that he'd been proudly growing in his garden and told us that they were extremely spicy, like "Habanero Peppers". And I, as an avid enjoyer of all hot spicy foods, did not dare to pass up the opportunity to try it out, but not without your stern warning that I should try just a tiny bite at first before anything else. I cautiously picked up the bright red pepper, and bit a tiny piece of it, and I did not feel a thing, not spicy at all! So, in my shrewdness, thinking that the pepper is no big deal, I just ate the entire pepper at once. The next thing I remember was me, mouth, throat and ears on fire, chugging down milk and water, and dry heaving over the kitchen sink. To this day it was the hottest thing I've ever eaten, and hopefully, it will remain that way! Saba writes: “We thought we’d have to take you to hospital”! A fiery sauce that goes with anything needing extra spice. You can freeze it in small containers.
PICKLES, HOT SAUCES & PESTO | 45 10-20 hot peppers A bundle of herbs made up of coriander, basil and mint leaves (with the majority being coriander) 2 garlic heads Heaped tsp of salt In a blender/food processor insert all ingredients and blend until finely chopped. Don’t rub your eyes for at least a day after dealing with fiery peppers! There is a tongue twister “Peter Piper picked a peck of pickled peppers…” But Saba not only pickled them but also grew them.
46 | PICKLES, HOT SAUCES & PESTO MORAN’S BASIL PESTO In my first cookbook we had a list of all the people mentioned in the book. One day Saba came to me puzzled, saying that he didn’t know we had written so much about our friend Basil (Sandler). Only then did we realize that most references referred to fresh basil leaves. MORAN: Easy recipe for basil pesto that can be used as a pasta sauce or sandwich spread. I usually make it when I have a lot of basil, and freeze it in small containers and use it for months. It can last a few days in the fridge, but the top starts to turn brown. You can delay the browning by putting a layer of olive oil on top. 2 packed cups of fresh basil ½ cup olive oil 1/3 cup pine nuts (do not substitute with walnuts) ½ head of garlic (less if you are not a garlic lover), peeled Salt and pepper Dry fry the pine nuts in a frying pan over medium heat, stirring and being careful not to let them burn. You don’t have to, but it adds flavor. In a blender/food processor insert the garlic at the bottom, on it the basil leaves, salt and pepper, and pour the olive oil on top. Turn on blender and process until all the ingredients are finely chopped. Add the pine nuts and blend until the pine nuts are crushed, but not finely. MORAN’S CORIANDER PESTO Excellent sandwich spread, cracker/bread dip or pasta sauce. If you have a lot of coriander – you can make and freeze in small containers. 1/3 cup blanched almonds (you can substitute with pine nuts) ½ head garlic (use less if you are not a garlic lover), peeled 2 packed cups of fresh coriander* Salt and pepper ½ cup olive oil 1/4 cup red onion Dry-fry the almonds, as above (you don’t have to). In a blender/food processor place the garlic at the bottom, on it the coriander leaves and red onion. Season with salt and pepper, and pour the olive oil on top. Blend until all the ingredients are finely chopped. Add the almonds and blend until the almonds are crushed, but not finely. *NOTE: 1 cup packed coriander leaves if making as a pasta sauce
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