May is a month of celebration and reflection for the Jewish community in the United States, as it marks Jewish American Heritage Month. This annual observance, which was established by Presidential proclamation in 2006, shines a spotlight on the history, culture, and contributions of Jewish Americans to American society.
Celebrate with us (and work toward reducing your meat consumption!) by prepping some of these plant-based Jewish recipes that showcase some of the best of Jewish cuisine:
Olive Potato Focaccia
It can be argued that a warm and comforting bread is one of life’s greatest pleasures! This delicious focaccia bread is packed with hearty potato and speckled with tart olives. The soft and pillowy texture is sure to have you reaching for this recipe again and again!
Sweet Parsnip and Carrot Kugel
Kugel is the ultimate comfort food—it’s a baked casserole or pudding that can be made with various ingredients, often including noodles or potatoes, and is typically sweet or savory. Cook up this sweet parsnip and carrot kugel as a supreme side dish.
Vegan Gefilte Fish
The gefilte fish dish is believed to have originated in Eastern European Jewish communities in the 17th century as a way to preserve fish for the Sabbath meal, when cooking is traditionally not allowed.
This tasty vegan gefilte fish uses chickpeas to achieve its texture and spices like dulce flakes to replicate the flavors of the traditional gefilte fish recipe!
Cholent
Cholent is a traditional Jewish stew that is typically prepared and cooked slowly overnight, traditionally on Friday afternoon, to be eaten on the Jewish Sabbath (Shabbat) day. It is a hearty, slow-cooked dish made with a variety of ingredients—this cholent recipe relies on beans, barley, mushrooms, and more.
Lemon Rosemary Cheesecake Bites
Can’t forget about dessert! These mouthwatering lemon cheesecake bites are the perfect refreshing finish to your plant-based meal.
