A Hearty Stew Without Meat

Vegetarians and carnivores alike will love this rich, filling dinner.

Online Jewish Week Columnist

There's almost nothing better for dinner in these frigid, windy months than a big hearty stew to warm you up from the inside out. When you think stew, chances are you're thinking beef or chicken. But a thick, delicious stew can be vegetarian, too, or even vegan.

2 tablespoons oil
1 large or 2 medium onions, diced
2 large sweet potatoes, diced
3 to 4 cups vegetable stock
1 package extra-firm tofu, diced
1 can chickpeas, rinsed and drained
2 heaping teaspoons curry powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
additional salt and pepper, to taste

Gaga For Fava Beans

Whip up a quick radish, fava bean, and edamame salad on a busy summer workday.

Jewish Week Online Columnist

For a while it seemed that there was so much hype around edamame (soy beans) I wanted to come up with an easy, refreshing salad that highlights this little bean that everyone seems to adore. This salad takes minutes to prepare, its vivid colors look gorgeous on any table, and it always gets rave reviews. I love when I can create a recipe that can be served at brunch, lunch or dinner and can please so many palates. This is one of those!

2 Kirby cucumbers, cut crosswise at an angle into 1/4-inch-thick slices
1 cup thinly sliced radishes
1 cup frozen shelled fava beans, thawed
1 cup frozen shelled edamame, thawed
3 tbsp white vinegar
1.5 tbsp extra virgin olive oil
2 tsp sugar
1 tsp toasted sesame oil
1 tbsp black sesame seeds

Sephardic Spiced Salad

This grilled eggplant and chickpea salad is the perfect picnic food to beat the insufferable summer heat.

Special To The Jewish Week

It’s been in the 90’s for weeks here in Austin, Texas, but now that Memorial Day has passed it officially feels like summer. Pull out the margaritas and jorts, and put away the casseroles and roasts! When the temperature gets this high, I have zero desire to turn on my oven. Ideally, I would lounge all day in a hammock on my porch as a gentleman caller fans me and feeds me peeled grapes, but since that isn’t happening anytime soon, I made this salad instead. Not a bad consolation prize. 

For salad:
1 large eggplant, cut into 1-inch rounds
2 tbsp extra virgin olive oil
3 Roma tomatoes, diced
1 can (16 oz) chickpeas, drained and rinsed or 3 ½ cups cooked chickpeas
2 tbsp black olives, chopped
Minced mint for garnish
For dressing:
2 cloves garlic, minced
¼ tsp cumin
½ tsp paprika
¼ tsp black pepper
tbsp white vinegar
Juice from one lemon
1/3 cup extra virgin olive oil
Salt to taste
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