Cafe Liz
Kosher vegetarian recipes from my kitchen in Tel Aviv
Cold sesame noodles with cucumber and wakame
June 2, 2009 at 1:00 am | Tags: cucumber, Japanese, noodles, parve, tahini, tofu, vegan, wakame | 3 Comments
It’s getting a little too hot to eat warm food. Fortunately, these sesame-coated noodles are cold and refreshing. This preparation is vaguely Japanese-inspired, due to the wakame and soy sauce, but with a local twist of tahini. To the best of my knowledge, you can’t readily find tahini in Japan, because if you can, I’m not sure why our friends there asked us to bring a kilo of it with us when we came to visit. Continue reading Cold sesame noodles with cucumber and wakame…
Vegetable salad with buttermilk and dates
May 4, 2009 at 1:00 am | Tags: buttermilk, cucumber, dairy, date, pepper, salad | No Comments
This is kind of like an Israeli salad bathed in buttermilk. I was inspired by all the creamy salads we had in Hungary, except there they use sour cream, and I prefer buttermilk. And fresh vegetables. The effect is creamy but light. Continue reading Vegetable salad with buttermilk and dates…
Tabouleh — chopped parsley salad
April 4, 2009 at 1:00 am | Tags: cucumber, Israeli, parsley, parve, salad, vegan, wheat bulgar | 4 Comments
Tabouleh is parsley salad worth its weight in gold. Each individual ingredient needs personal, painstaking preparation. Cutting the vegetables is an art form. This is another dish I learned during my time in Haifa, from my roommate Naifeh. We would have tabouleh days, and the girls would sit around together, metholodically chopping ingredient after ingredient.
You can’t cheat by using a blender — it simply won’t work. I had an ex-boyfriend who didn’t believe me, and he wound up with parsley pesto. May that serve as a warning to you all. Continue reading Tabouleh — chopped parsley salad…
Julienned vegetable salad with wakame seaweed
February 26, 2009 at 1:00 am | Tags: carrot, cucumber, papaya, parve, salad, seaweed, vegan, wakame | 3 Comments
This dish, with the cucumbers, carrots and wakame, resembles something I once had at a Japanese restaurant, but the green papaya is my own addition. I happened to have one sitting around, since I’ve been aspiring to make a spicy Thai papaya salad pretty much since we returned from Thailand. The papaya doesn’t add much in the way of flavor, but it does have a crunchier, firmer texture than the other vegetables. For some reason, I really enjoy the texture of these vegetables sliced into ribbons — it’s more fun to eat that way. Continue reading Julienned vegetable salad with wakame seaweed…
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All content and photos copyright 2008-2010, Liz Steinberg, at Cafe Liz (food.lizsteinberg.com). All rights reserved. Please seek permission before republishing.