Eat Veggies, save the planet

Haroset, traditional Ashkenazi
March 27, 2013, 12:10 am
Filed under: recipes
  • 3 large apples. peeled , cored and chopped
  • 1.5 cup[s finely chopped walnuts
  • 3 TBSP honey
  • 1/2-3/4 cup sweet red wine
  • 1 tsp. cinnamon
  1. Put apples and wine in bowl. Stir.
  2. Add honey. You can warm it up to pour better.
  3. Add walnuts and cinnamon. Stir
  4. refrigerate until dinner.

Haroset from Surinam, SA
March 27, 2013, 12:05 am
Filed under: recipes

On Passover we always make the traditional Ashkenazi haroset with apples, walnuts, wine and honey and a second Sephardi haroset.  After searching the internet I found this recipe from Surinam .  Apparently there have been Jews in Surinam since 1532. Wow.

  • 3 cups shredded unsweetened coconut
  • 2 cups walnuts, chopped
  • 1/4 cup sugar
  • 1.5 cups dried apples
  • 1.5 cups of dried prunes
  • 1.5 cups of raisins
  • 1 cup of sweet red wine
  • 1 TBSP cinnamon
  • 1/2 cups of cherry preserves
  1. Put the dried fruit in a pot cover with water and bring to a boil.
  2. LTurn off heat and let sit for 15 minutes.
  3. Drain fruit. you can drink the water; it is sweet and delicious.
  4. Finely chop the fruit.
  5. Put the coconut and wine in a saucepan. Turn stove to medium and stir until well mixed.
  6. Add the nuts and sugar and continue to stir.
  7. Add the chopped fruits and the cherry jam
  8. Turn off heat and add cinnamon. Mix well.
  9. Refrigerate until dinner.

Favas beans, fresh vs dried
March 11, 2013, 3:49 am
Filed under: recipes

When the dried Fava beans were 1/2 done I could skin them

But when they were all done the skins were stuck.
They were edible but not a s good if I had skinned them.
So from now on I stick to fresh favas only.
So I did skin them and it took ridiculously long.
Then I read online that you should soak the beans and skin them BEFORE you cook them.
Since I just put them in a slow cooker I never presoaked them so I didn’t know.
Believe you me, it won’t happen again.

Coleslaw, vegan
March 11, 2013, 2:50 am
Filed under: recipes

I grew about 18 cabbages this year. I fermented many quarts of sauerkraut and made many bowls of coleslaw. Here is the coleslaw recipe I make most often.

  • 1 small head of cabbage or 1/2 a large one.
  • 2 carrots, large
  • 3 TBSP sugar
  • 4 TBSP canola oil
  • 6 TBSP apple cider vinegar
  • 1/2 tsp of kosher salt
  • 1/8 tsp pepper
  • 1 tsp of caraway or celery seeds(optional)
  • 1/2 tsp dried basil(optional)
  1. Grate the carrots.
  2. Thinly slice the cabbage.
  3. Whisk together the sugar, salt, pepper, oil and vinegar.
  4. Add the dressing to the cabbage and carrots and stir.
  5. Add optional basil or seeds and mix again.
  6. Put in fridge and let sit for 24 hrs..