White Bean Soup with Lemon and Garlic Cornbread

White Bean Soup with Lemon and Garlic Cornbread

March 12th 2012By Jamie Geller

This slow cooked white bean soup can be set up in the morning and ready for you when you get home from work. Comforting, healthy and satisfying.


Veggie Burgers

veggie burger wide

August 7th 2014By Chef Laura Frankel

Sometimes a veggie burger just hits the spot, especially when you want a dairy dessert! I added curry spices to my veggie burger as they pair well with the mango-habanero ketchup. If you are not a curry fan, leave them out.


Vegetarian Gefilte Fish


March 7th 2011By Joy of Kosher


Vegetarian Black Bean Soup with Rum and Mojo


August 17th 2014By Tamar Genger MA, RD

I like my black bean soup to be thick and creamy and not too chunky. I also like it to be topped with a little rum. The rum adds a really interesting flavor profile to the soup, but you can leave it out if you prefer. A lot of black bean soup recipes call for meats and bones from meat or other smokey flavors, so I just used some smokey spices to keep it vegetarian and I don't think you would miss the meat. I also added this Mojo, just a blend of cilantro, lime, garlic and jalapeño for some added flavor and spice, you can leave out the jalapeño if you prefer and my family liked to top it with sour cream too.


Vegetarian Beet Pastrami Reuben

vegetarian low fat reuben sandwich

October 30th 2014By Tamar Genger MA, RD

For my version of the class Reueben sandwich, I decided to try something vegetarian. I started out by making some Pastrami Beets. These were amazing on their own, slice up thin, they can be eaten on their own or served in any kind of sandwich for a healthy pastrami, where double stuffed is encouraged. For the rest of the sandwich I kept it classic, sauerkraut, Russian dressing and just because I could, low fat Swiss cheese. Make sure to use a good quality rye bread and you will have a vegetarian Reuben to rival all others.


Tzimmes Stuffed Butternut

tzimmes butter nut

August 21st 2013By The Kosher Butcher's Wife

Apparently there are some vegetarians out there! Being a 'meataholic', I find this quite horrifying! I tease my one and only vegetarian friend (only one, I wouldn't allow any more!) that eating a piece of dried mango is no substitute for a piece of biltong! I'm sure she's permanently hungry! Anyway, during the year I make her salads, but on Rosh Hashanah I make her something a little more traditional. For a different way to serve vegetarian tzimmes, try this.


Tofu and Kale Spring Rolls


October 21st 2013By Tamar Genger MA, RD

I am obsessed with kale and I can't move past it. It is so healthy and the whole family loves it. So I buy it regularly and find new ways to use it. This time I thought instead of cabbage which is often in egg rolls, why not try kale. Well the results were wonderful. Choose your favorite filling or use mine, the idea of adding kale is really want I wanted to get across today. I like using these Israeli Moroccan Cigar wrappers that I have been finding at the local kosher market, but regular egg roll wrappers should be just fine. These spring rolls make a really good appetizer, snack or even dinner when combined with a soup.


Stir-Fried Tofu with Soba Noodles

Stir Fried Tofu with Soba Noodles

November 29th 2010By Jamie Geller

Soba noodles have tasty nutty flavor from the buckwheat that pairs really well with some simply stir fried tofu. Everyone loves this recipe, leftovers are wonderful too.


Spice-Crusted Tofu

Spice-Crusted Tofu

January 9th 2012By Joy of Kosher

Get the recipe for a delicious tofu dish that is tasty and packed with flavor.


Seaweed Crusted Tofu with Remoulade Sauce


March 10th 2014By Dina Cheney

This crunchy-on-the-outside and tender-on-the-inside pan-fried tofu stars panko for crunch and seaweed flakes and Old Bay® seasoning for that salty, at-the-shore flavor. A mild remoulade sauce alongside is the ideal creamy dipper—don’t omit it (if you do, add about 1⁄8 teaspoon of coarse salt total when seasoning both sides of the tofu). You can find Dulse seaweed flakes at natural food stores or Whole Foods Market. If you’d like your remoulade to be spicy, add some minced jalapeños. To make the entrée vegan, use a vegan mayonnaise and an egg substitute, and substitute another tablespoon of oil for the butter when pan-frying.


Roasted Spaghetti Squash

roasted spaghetti squash

December 17th 2012By Julie Negrin

Squash often gets a bad rap with both kids and parents but once they discover spaghetti squash, they gain a whole new appreciation for these versatile winter vegetables.


Lentil Salad

lentil salad

December 1st 2014By ITONOCHEL

Easy flavorful lentil salad can be served at room temperature or chilled. Use your favorite lentils, we used black. This preparation is classically Greek and goes great with grilled chicken or fish.


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.


In the JOK Kitchen with The Forest Feast *Giveaway*


Comfort Me With White Bean Stew *Link Up*


December 16th 2013By Tamar Genger MA, RD


Chicken or Tofu Marsala

chicken or tofu marsala

September 9th 2013By Tamar Genger MA, RD

I love chicken marsala. I even admit to using the cheap kosher marsala wine that is pretty ready available and it is the one time I use cooking wine, even though all the real chefs swear against it. I love adding as many mushrooms as I can and sometimes I even add artichoke hearts. If you are vegetarian you can still enjoy this dish using tofu in place of chicken, it comes out perfect.


Chicken Fried Portobello Steak and Chive Eggs

chicken fried portobellos

October 2nd 2014By Ronnie Fein

Chicken fried steak, which is a popular dish in the South, is a riff on southern fried chicken, only it’s made with beef. This is my vegetarian version. It’s made with seasoned and floured “meaty” portobello mushrooms cooked to golden brown, crunchy-crusted goodness.


Cauliflower Steaks with Tomato Olive Cauliflower Mash


May 22nd 2014By Tamar Genger MA, RD

Ever since I first saw this idea of making cauliflower the main event I couldn't wait to try it. Cauliflower is having it's moment to shine and it is well deserved. It is a versatile ingredient and we are only now discovering all it has to offer. In this vegetarian recipe I added a dose of flavor to the mash with Sincerely Brigitte Tomato Olive cheese, it works really well on its own too, but the mix of the puree, the steak and the nuts is really the perfect bite.


Carrot, Quinoa & Spinach Soup

carrot soup

June 27th 2011By Jamie Geller

Instead of just adapting your year-round recipes, use Pesach as an opportunity to try new things. A few years ago, quinoa burst onto the scene as both healthful and K for P (according to some) and became a year-round, here-to-stay grain. This recipe is special enough for a yuntif meal and hearty enough to serve on Chol Hamoed. If you make this for a dairy meal, try adding a ½ cup of whole milk when you stir in the spinach. It gives the dish a light, creamy flavor.


Basic Baguette

Basic Baguettes

January 29th 2015By Jenna Short

If you’re afraid of baking yeast breads, try this recipe. It’s super simple to make these baguettes and will build the confidence you need to expand your baking repertoire!