TO celebrate National Vegetarian Week, the Jewish Vegetarian Society
has supplied this take on a traditional Shabbat dinner.
* Visit the Jewish Vegetarian Society website jvs.org.uk
for plenty more veggie recipes.
A FEW simple tweaks transform this much-loved recipe into a
vegan delight. This recipe is from Vegan The Cookbook by Jean-Christian
Jury (Phaidon, £29.95)
For the matzo balls:
To make the matzo ball dough using a food processor or high-speed
blender, blend the tofu and olive oil.
Transfer the mixture to a large bowl and stir in the matzo meal,
nutritional yeast, baking powder, onion powder, garlic powder and
celery seeds. Season to taste with salt and freshly ground black
pepper and stir well. Put the dough into an airtight container and
Heat the olive oil in a large stockpot over medium heat, add the
onion, carrots, and celery and sauté for 5 - 6 minutes, until the
onion is soft. Add the dill and stock and bring to a boil, then
immediately reduce the heat to low and maintain a simmer.
Using your hands or a soup spoon, shape the dough into 2-inch
(5cm) balls. Carefully drop the dumplings into the soup, trying
not to break them. Cover the pot and cook the soup at a low simmer
for 40 minutes.
Remove the pot from the heat, season the soup to taste with salt
and freshly ground black pepper, and stir in the lemon juice. Garnish
with the parsley and serve immediately.
Marinate the ‘chicken’ with the rice wine and cornflour. Refrigerate
for 20 minutes.
Prepare the black beans: soak them for 15 minutes, rinse and drain,
then squash with the back of a spoon to form a rough paste.
Mix all the ingredients for the sauce in a small bowl. Set aside.
Heat ½ tablespoon of the oil in a wok or skillet over high heat.
Add the ‘chicken’ and stir-fry until the pieces turn golden (approx
2-3 minutes). Dish out and set aside.
Heat the remaining 2 tablespoons oil in a wok over a high heat.
Add the garlic and ginger and stir fry until they turn light brown.
Stir in the fermented black beans, peppers, onion and red chilli.
Stir fry for about 1-2 minutes.
Return the ‘chicken’ to the wok, stir and blend well with the
other ingredients, about 1 minute.
Add the sauce and stir until the ‘chicken’ is cooked through —
approx 5 minutes. Add salt to taste.
Transfer to a serving dish then dish up into bowls on top of steamed
THIS plant-based cheesecake is a good way to celebrate Shavuot
using fewer of our planet’s precious resources.
Preheat the oven to 180ºC. Put the biscuits into a polythene bag,
secure lightly then crush with a rolling pin. Make sure there are
no large lumps left.
Melt the margarine then put this along with the crushed biscuits
into a bowl. Mix to combine.
Spread in a greased flat tin (preferably a 20cm flan tin with
a removable base) and bake in the oven for 5 minutes.
Blend all of the topping ingredients thoroughly (soya milk, silken
tofu tofu, vegan cream cheese, golden syrup, vanilla essence, lemon
rind and arrowroot), using a hand blender or mixer, until smooth.
Remove the crumb mixture from the oven and pour the filling over
the base. Bake in the oven at the same temperature for 20 minutes.
Remove and leave to cool.
Serving option 1: Top with fresh berries and chill before
Serving option 2: Slice and plate up, then top each individual
piece with a twist of lemon and a drizzle of apricot sauce. (For
the apricot sauce place 50 g brown sugar, 100 g tinned apricots
— chopped — and the juice from the apricots into a pan.
Bring to the boil and simmer for five minutes. Allow to cool slightly
before drizzling over the cheesecake slices.