As someone who likes to cook veggie-forward, I always make tons of salads, roasted vegetables, and dishes that aren’t all meat and chicken. I love cooking the rainbow with all of Hashem’s beautiful natural options.
This week we wanted to share some delicious vegetable-focused dishes. For those who are vegetarian/vegan or those who are trying to eat more veggies, these recipes are perfect.
From a charred eggplant dip (which I’ve made before and it’s delicious!) to parve cholent, you may fall in love with some of these recipes!
Happy Cooking!
Raquel
Charred Ras el Hanout Eggplant Dip by Sina Mizrahi
This is a wonderful grilled eggplant dip with harissa, a terrific spice profile, and no mayo. Perfect for spice and eggplant lovers.
Veggie Bean Soup by Brynie Greisman
Creamy, satisfying, nutritious, and full of flavor.
Rice and Lentil “Meat” Loaf by Sina Mizrahi
This “meat”loaf is so hearty and flavorful, you’ll forget there’s no meat in it. It’s also a perfect way to repurpose leftover rice and lentils that you have on hand.
Roasted Veggies and Quinoa by Rivky Kleiman
This roasted vegetable quinoa salad is quick and easy and the perfect side dish.
Vegan “Tshulent” by Estee Raviv
You can now make a parve cholent with a variety of ingredients to create the perfect texture and great flavor.
Chocolate Fudge Pie with Pretzel Streusel Topping by Miriam (Pascal) Cohen
This sweet and salty masterpiece is the perfect way to end a Shabbat or Yom Tov meal. It also happens to be ridiculously easy to make. Shhhh! Our secret!
