Cafe Liz
Kosher vegetarian recipes from my kitchen in Tel Aviv
Passover mushroom croquettes
March 20, 2010 at 9:00 pm | Tags: bechamel, dairy, holiday, matzo, matzo meal, mushroom, Passover, Spanish | 1 Comment
Pork-obsessed Spanish cuisine is not known for being kosher friendly, but classic croquettes can easily be made not only kosher and vegetarian, but kosher for Passover, to boot.
Croquettes are breaded dumplings filled with a bechamel cream, flavored with any number of things. I learned the technique from my friend Arturo, who threw himself a croquette birthday party with seven different kinds of dumplings — including ham, shrimp, ham and shrimp … and then for the vegetarians, mushroom and spinach. Arturo was nice enough to invite me over during his three (!!) days of preparations, so after watching seven batches of croquette fillings come off the flame, I felt confident enough to give it a go myself. Continue reading Passover mushroom croquettes…
Vegan potstickers
March 23, 2009 at 1:00 am | Tags: mushroom, parve, spinach, tofu, vegan | 7 Comments
There are lots of gorgeous recipes for potstickers online. The problem? Most are filled with pork, or shrimp, or a combination thereof. There’ll be none of that here. I was inspired to make these dumplings after viewing some beautiful potsticker photos, and was inspired to create some fillings based on the wonderful assortment of vegetables in our fridge.
I filled half with a mushroom-ginger filling, and the other half with a garlicky mix of greens and bean sprouts. Quite good indeed. Continue reading Vegan potstickers…
Latke bonanza
December 23, 2008 at 2:30 am | Tags: eggplant, Jewish, mushroom, parve, pear, potato, vegan, zucchini | 2 Comments
I could never really get that excited about latkes, which I’d mostly experienced as patties of fried mashed potatoes. After all, I wouldn’t eat oily, soggy potatoes on other days of the year, so what made Hanukkah any different? But this year, I decided it didn’t have to be like that. Why not make latkes with other vegetables, seasoned like I season most anything else that comes out of my kitchen?
So I brainstormed a list of interesting taste combinations. In the end, I was limited by the amount of latkes we could possibly expect to make (and eat) in one night, and managed to make only four of the ideas I’d thought up: mushroom ginger latkes, pear sage latkes, eggplant shallot latkes and zucchini dill latkes. Continue reading Latke bonanza…
Green curry
November 21, 2008 at 10:36 pm | Tags: basil, carrot, coconut, curry, eggplant, mushroom, parve, Thai, tofu, vegan | No Comments
This is my favorite kind of Thai curry. Luckily, it’s not too complicated — most of the taste comes from the basil-rich green curry paste. You can think of it as a kind of Thai pesto — in Thailand they pound the spices together by hand, but here you can just buy the curry paste ready-made, in a jar.
And since I’m no longer in Thailand, I had to adapt the dish to the vegetables available locally (bottom right photo). Continue reading Green curry…
Recent Comments
- Liz: No reason you can’t!
It’s so close. - Yael: Oh I wish I could go to Ramle again! I last visited it in 2003 and also paddlen around in the Arches...
- fattydumpling: That picture of yours makes your muffins looks so cute and light ;]
- Nicolò: well your pictures of food are superb. It is not obvious at all to get such nice pictures in...
- a-man: Yummy little muffins. Ideal for young and old.
- Anna: Thank you! I thought that the cupcake-crazy tended to be expats. I’ve always enjoyed baking...
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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.