Vegetarian Recipes and Eclectic Conversation
(vegan, gluten-free) JUMP TO RECIPE I give my wife full credit for creating this recipe, or at least combining multiple recipes into a new better whole. Growing up, my wife was introduced to kibbeh, a Syrian/Lebanese dish made from lamb and cracked wheat, by the Syrian community in Terre Haute, Indiana, where they served it... Continue Reading →
(vegan, gluten-free) JUMP TO RECIPE The Torah describes the Land of Israel as, "A land of wheat, and barley, and vines, and fig trees and pomegranates; a land of olive oil and (date) honey (Deut. 8:8, Parashat Eikev)". These seven species were the staple foods eaten by Jewish people in Israel during biblical times, and... Continue Reading →
There are many recipes for gluten-free hamantaschen on the internet, but none I have found create a cookie that has the smooth mouth feel of a gluten-rich hamantaschen without the sandiness or graininess found in so many gluten-free cookie recipes. After much experimentation, I have finally come very close to matching the hamantaschen of my... Continue Reading →
For those of you who want to celebrate Rosh Hashanah, love scones more than you love honeycake, and are on a gluten-free diet, these scones will absolutely make your holiday. INGREDIENTS 7 ½ ounces (1 ⅔ cups) all purpose gluten-free flour blend (e.g. ATK baking flour) 3 tablespoons sugar 1 tablespoon baking powder ¼ teaspoon salt... Continue Reading →
Every Pesach, we make a Sephardic charoset of raisins, dates, orange, and nuts. I tried to capture that flavor profile in these gluten free muffins that are also egg free and vegan possible. I should warn you that these muffins are very orange-forward in flavor. I personally love the tang of the orange, but many... Continue Reading →
Honeycake, a Rosh Hashanah staple, is a tricky recipe to perfect. Some recipes are too dense, others too sweet, others not sweet enough. All of them are prone to overbaking. The following recipe, which combines the holiday flavors of apples and honey, has been modified from an applesauce cake recipe from The How Can It Be... Continue Reading →
Silan, or date honey, is a thick, sweet syrup made solely from dates and water. It is an ancient sweetener, going back to Biblical time, and it is likely the “honey” in the phrase “the land of milk and honey.” Even though it is quite popular in Israel and other Middle Eastern countries, I am... Continue Reading →
Challah is a quintessential part of the Shabbat meal. Although originally a simple bread given ritually to the kohanim (priests), it has become a bedrock of tradition and stepping stone for experimentation. The sweet, braided egg bread is intertwined with culture and religion. After years of hunting for the perfect recipe for gluten-free challah, I’ve... Continue Reading →
Wolfsong Diner 