Tag: Vegetables


Review: Mayim’s Rainbow Cabbage Salad with Tahini-Lemon Dressing

As you read in this blog – Review: Mayim’s Vegan Table – Kosher Hubby and I each selected a recipe we wanted to make out of Mayim’s new cookbook to review. This is the one Kosher Hubby chose. He wanted something without pasta, bread, potatoes, etc. We just don’t have those items in our diet, or at least very often. He chose this because he enjoys cabbage salad and thought it would be a great addition to our dinner. If you want to see my choice, it is here – Review: Mayim’s......

Continue Reading


Review: Mayim’s Shepherd’s Pie

As you read in this blog – Review: Mayim’s Vegan Table – Kosher Hubby and I each selected a recipe we wanted to make out of Mayim’s new cookbook to review. This is the one I chose. I got really excited because for a long time, I thought Shepherd’s Pie would probably be a delicious dish but it was never Kosher (since most include ground beef and dairy). Mayim’s recipe offered me the opportunity to try something I couldn’t before. She says it serves four. It lasted more than a week in......

Continue Reading


Winter Soup
Food, Kosher She Eats |
January 14, 2014

Winter Soup

Well. It’s cold. No doubt about that. So today, Hubby and I decided to make a yummy minestrone soup. Actually what happened was, Hubby wanted to make a butternut squash gratin (yes, recipe coming) and I remembered a recent recipe from Real Simple for a minestrone soup with butternut squash. Perfect pair for dinner! Please forgive the lack of pictures… the Kosher, She Eats kitchen was NOT clean enough to get any good pics. I promise we will have some new ones for you the next time we make this! Of course,......

Continue Reading


Cauliflower Tabouli

For our first culinary adventure of our married life, we decided to make Cauliflower Tabouli during Passover. It was delish, tasted like the real thing and much healthier for us! This is our own, made up recipe based on ideas we saw around the web. Here’s how to do it: Ingredients: Full head of cauliflower One bunch of parsley Half of a cucumber One tomato Zest from half of one lemon Olive oil Salt Pepper Zatar to taste (optional but recommended) Preparation: Break apart the cauliflower, removing the greens and breaking the......

Continue Reading


Homemade Half-Sour Pickles

This year, we planted a garden filled with all of my favorite vegetables… turns out, most of my favorites are viners  and prickly! We have had lots of squash and cucumbers and tomatoes. With this extra produce, we decided to play with pickling and in particular, make our own pickles! We both spent a lot of time on the East Coast and LOVE our half-sours! Here is the recipe we used/made up. Try them with some farmer’s market cucs and then next year, grow your own! 🙂 What kind of cucumbers did......

Continue Reading


Carrot-Ginger Soup

After all that cheese and dairy, it’s time for something soothing and hearty. I made this soup for my boyfriend this weekend. He was coming home from a trip to London and Paris and I thought he might enjoy something simple but hearty. The ginger was an added bonus to help settle his stomach if the flight was rough. I know when I travel, I don’t always feel like eating something heavy. This is a fairly simple recipe and I can’t even remember where it came from, an online recipe site, but......

Continue Reading


Carrot-Ginger Soup

After all that cheese and dairy, it’s time for something soothing and hearty. I made this soup for my boyfriend this weekend. He was coming home from a trip to London and Paris and I thought he might enjoy something simple but hearty. The ginger was an added bonus to help settle his stomach if the flight was rough. I know when I travel, I don’t always feel like eating something heavy. This is a fairly simple recipe and I can’t even remember where it came from, an online recipe site, but......

Continue Reading


Let the kosher adventures begin – Black Bean Salad

Okay folks, let’s start with something simple. How about a parve salad alternative for your shabbis table? I love this recipe. I discovered it on my new obsession, Pinterest. I have altered it slightly for my tastes and through trial and error. This is a great fresh dish and packed with protein. Black bean and avocado salad Serving Size: 6-8 Ingredients 2 15-ounce can black beans, rinsed and drained 3 ears fresh corn, cooked, cooled and kernels cut off the cob (Frozen corn works very well for this when corn is out......

Continue Reading