Cafe Liz
Kosher vegetarian recipes from my kitchen in Tel Aviv
Vegan recipes
- Acorn squash stuffed with wild rice and walnuts
- Asparagus with sesame oil and herbs
- Authentic Spanish gazpacho
- Bean spinach soup with a tomato base
- Beet salad with bay leaves and wine vinegar
- Black bean soup with citrus
- Blood orange jam
- Braised hijiki salad, and a Japanese-Israeli picnic
- Brandied loquats
- Cabbage salad with soy sauce and raisins
- Cardamom coffee, or whatever the הל you call it
- Carrot pumpkin soup with ginger and cilantro
- Cauliflower stir-fry with miso chili sauce
- Cauliflower with hibiscus and balsamic vinegar
- Cherry coconut sorbet with amaretto
- Cherry tomato jam
- Chocolate coconut pudding
- Chocolate coconut sorbet
- Coconut curry lentils
- Coconut pumpkin soup
- Cold sesame noodles with cucumber and wakame
- Cold stuffed squash with bulgur and melon salad
- Confetti carrot-lemon salad
- Confetti pasta with nuts, raisins and parsley
- Cranberry charoset
- Cranberry wine granita
- Crayon-box vegetables with crispy herbs
- Creamy potato cauliflower soup
- Crunchy tofu stir-fry in soy-maple sauce
- Do-it-yourself capers -- a picking and pickling guide
- Do-it-yourself olives
- Do-it-yourself olives, part 2
- Eggplant in balsamic vinegar and pomegranate syrup
- Eggplants stuffed with herbs and rice
- Fasoulyas (green beans)
- Festive holiday jello, and happy Rosh Hashanah
- Grandma's rice -- the taste of love
- Grape leaf pie
- Grape leaves stuffed with cranberries, garlic and rice
- Green beans in soy sauce and sesame
- Green curry
- Green soup with green wheat: Freekeh hamousta
- Green wheat with apricots and pecans
- Greens of the season: What's in your yard, what's in the market -- and what's off-limits
- Grilled tomatoes with balsamic date sauce
- Happiness is stuffed vegetables when it's raining
- Homemade horseradish
- Homemade pickles for cucumber season
- Ice limonana — mint lemonade, the drink of the Israeli summer
- Indo-Chinese stir-fried noodles
- Israeli chopped salad
- Jachnun -- Yemenite breakfast
- Julienned vegetable salad with wakame seaweed
- Latke bonanza
- Lentil salad with cranberries and thyme
- Lentil vegetable soup
- Loquat lemon mint sorbet
- Majadera
- Mango sticky rice
- Mashed potatoes with balsamic vinegar, basil and figs
- Mufletas -- the best way to end Passover
- My mom's charoset
- No-cook noodle bowl
- Noodles with doodles
- Okra coconut curry
- Onion vegetable soup
- Onion-chipotle tahini dip
- Orange lentil-tomato soup with complete protein
- Orange pomegranate coconut sorbet
- Pan-fried potatoes with kumquat-orange-basil glaze
- Passion fruit coconut sorbet
- Pasta with fresh peas and pistachios
- Patatas bravas with vitelotte potatoes
- Persian love: Stuffed peppers and rice with raisins
- Pretty purple salads
- Pumpkin stew
- Purim special: Mochi hamentaschen
- Purple carrots, old and new (and a stuffed carrot recipe)
- Purple potato salad with lemon and cilantro
- Ravioli with mulukhiya and sweet potato
- Refreshing drinks for summer
- Rhubarb apricot jam
- Rice noodles in coconut rhubarb curry
- Roasted pickled radishes -- the dish no one will guess
- Roasted red pepper salad
- Saluf, traditional Yemenite flatbread
- Saturday brunch: Lahoh, purple salad with ginger-dill dressing and more
- Savory roasted loquats and plums
- Seared lentil salad with eggplant, carrot, parsley and mint
- Simple mezze: Tahini with roasted pepper and herbs
- Sorbet with arak and cherries (or stone fruit)
- Spiced noodle rice
- Spicy fennel-carrot salad
- Spring soup with fava beans, fennel and leek
- Sprouted lentils in olive oil and herbs
- Steamed okra, and a recipe writer's dilemma
- Stuffed bottle squash, Nazareth style
- Super-fresh hummus
- Sushi
- Sweet and sour tempeh
- Sweet pickled garlic
- Tabouleh -- chopped parsley salad
- Tangy tomato okra soup
- Thai papaya salad
- Thai red curry
- Tomato salad with purple onion and pepper
- Tomato sauce with spinach, wine and pine nuts
- Tomato soup with fresh chickpeas and smoked wheat
- Turkish-style bulgur with tomatoes and peppers
- Untranslatable eggplant, and Iraqi breakfast
- Vegan potstickers
- Vegan slow-cooker cholent with legumes, freekeh and spices
- Vegetables with couscous, the slow way
- Watermelon with arak and basil
- Winter salad with beet, citrus and snow peas
- Winter's bounty: Mallow leaves stuffed with nettle
- Zucchini soup
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- Marina@cowboycountryvegetarian: Liz, I love to be here and read your posts: you go into such a detailed...
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- Liz: Yes, they weren’t quite so bright and purple after they were cooked, they mellowed out a bit...
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Cafe Liz: Kosher vegetarian recipes, Israeli food culture, a mix of the Mediterranean and the Middle East.
All content and photos copyright 2008-2012, Liz Steinberg. All rights reserved. Please seek permission before republishing.
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All content and photos copyright 2008-2012, Liz Steinberg, at Cafe Liz (food.lizsteinberg.com). All rights reserved. Please seek permission before republishing.