Veggie Liver Stuffed Mushrooms

vegan stuffed mushrooms

March 17th 2014By Tamar Genger MA, RD

Sabra only comes out with their Vegetarian Liver for Passover, so stock up while you can. It is really great on its own, on bread, matzo or crackers, but it also helps make the most delicious short cut stuffed mushrooms, you can't get easier than this fun and healthy appetizer that is gluten free and vegan.


Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff

May 30th 2010By Joy of Kosher


Vegan Harissa Latkes


December 3rd 2014By Tamar Genger MA, RD

I love making different kinds of patties with chickpea flour and eliminating the eggs. It gives a really nice crispy texture and works well with the flavor of potatoes. It also just happens to make the latkes vegan which is a plus for some. I added harissa to the mix and to the sauce for a nice treat. I liked them as patties or balls, so it is up to you, but latke bites are kind of fun and different.


Tofu and Mushroom Lettuce Wraps

Tofu Mushroom Lettuce Wraps

June 9th 2014By Tamar Genger MA, RD

Lettuce wraps are one of my favorite summertime meals. I leave out the carbs and fill my lettuce cups with anything I am in the mood for. One of my favorites is this mushroom and tofu combo. You can sub in chicken if you prefer for the tofu or just use mushrooms, everyone will love these, even the kids and they are low fat and low carb. Enjoy as a full meal or a fun appetizer.


Portobello Carpaccio with Chimichurri


February 18th 2015By Tamar Genger MA, RD

Capaccio traditionally refers to thinly sliced meat that is served raw, but it is also used to refer to the preparation of vegetables in similar way. For this dish I thinly sliced a portobello and then topped it with an herbaceous chimichurri. I sliced and marinated the mushrooms before cooking them, but you also cook it first and then slice it if you prefer. It makes a really elegant vegan appetizer.


Oven Roasted Tofu

Oven Roasted Tofu

March 17th 2010By Joy of Kosher

This is a nice vegetarian entree easy to make for yourself or any vegetarian guests you are having. Cover the tofu with the spices and bake, enjoy hot or cold.


Mushroom and Quinoa Stuffed Squash

quinoa and mushrooms stuffed squash

March 4th 2015By Joy of Kosher

This vegan, Passover friendly recipe for stuffed squash with quinoa and mushrooms can be made with any kind of hearty winter squash and any kind of mushroom. It is a wonderful main course or side dish and beautifully presented inside the squash. Feel free to prepare it all ahead and save the last baking step when ready to serve.


In the JoyofKosher Kitchen with Roberta Kalechofsky


April 27th 2011By Tamar Genger MA, RD

Our exclusive interview with the author of The Vegetarian Shabbat Cookbook. Learn new ways to make Shabbat meaningful and filling without any meat.


Hazelnut Chocolate Chia Pudding


April 16th 2013By Raw and Simple

Chocolate for breakfast? AND it tastes like my favorite Italian hazelnut chocolate spread? Heck, yeah! Make this the night before so it’s ready when you wake up or save it for dessert later.


Compassionate Calamari

Vegan and Kosher Calamari

July 20th 2012By Allyson Kramer

This dish is deliciously crispy and reminiscent of actual calamari. But happily, no squid were harmed in the making of this terrific appetizer.


Black Bean, Potato & Cheese Enchiladas

Vegan Enchiladas

July 23rd 2012By Allyson Kramer

The key to keeping the tortillas from splitting while rolling is to use the freshest and best-quality corn tortillas you can find. Generally they should just include corn, salt, and maybe a touch of lime juice. I always have luck locating these at Mexican groceries or even at Trader Joe’s and recommend sourcing your tortillas there if you have one nearby.


6 Pre-fast Menus for Tisha B’Av


July 23rd 2014By Rivka Lieberman