Travel

Livnot U’lehibanot: To Build and Be Built (Part 2)

And so the story continues:

The next morning saw our Pesach preparations shift into full gear. We started the morning by burning the chametz collected the night before in a wood burning oven, discovered in one of Livnot’s many excavation sites. In addition to pieces of bread, we each wrote out on a piece of paper a personal Egypt we were looking to escape, which we then burned alongside the bread. Afterwards, everyone was given a task that was integral to our seder experience for later in the evening. About half of us prepared the ritual foods featured in the seder, such as chopping apples to make charoset, washing lettuce, cooking potatoes and eggs, all while having a kitchen dance party. I somehow ended up with an entire half of the kitchen to myself, which I naturally turned into my own personal lettuce washing dance studio. In the meantime, the other half of the group readied the living room for the seder by setting up low tables and cushions on the floor, so we could adequately recline during the meal.

It was also necessary for everyone to take an active role in the Livnot seder, meaning that at some point everyone would have to get up in front of everyone else and either perform a bit of the hagaddah, or as in the case of one group, lead us through a Pesach meditation. Being entirely fixated on working dance into my performance, I was first on the list of participants to make a skit of the Pesach story. Acting alongside me were four guys, putting me in the familiar position of being the only girl in the group. Our preparations started by me matter-of-factly informing two of the guys that they could do whatever they wanted, but I wanted to dance. Being really awesome people, they agreed that dancing would be a necessary part of our story telling. Now, I had a lot of incredibly fun experiences during this week, but putting together this skit is definitely one of my top picks. Somehow, we had the perfect blend of outrageous personalities, and managed to completely unselfconsciously put together a semi-improv of the Passover story, held together by a line of purposely austere narration. Within the retelling of the story, I was somehow featured as: a kvetching slave, Miriam, Pharoah’s daughter, the Egyptian beating the slave (where I stage kicked a guy twice my size…in a skirt), Moshe’s wife, the burning bush (which is the only part everyone remembered, due to my “modern dance” interpretation) Pharoah’s thug, pretty much all of the plagues or a recipient thereof, the ballerina angel of death, and Moshe tap dancing through the red sea of two guys doing the worm. Even better than all of that silliness, was the fact that out of our skit came the legacy of a program-wide inside joke, which I would repeat here, only the written word couldn’t possibly do the joke justice. Other skits performed at the seder included commercials for Pesach, Maztoh, and Maror, our favorite of which featured a catchy jingle and a line of Australian slang spoken completely out of context (which we all laughed at, partially out of sheer confusion).

Seder Table (photo courtesy of Tifferet Weinberg)

The seder itself was lead by Tifferet’s family, who introduced some of their traditions to us, such as receiving chocolate chips for asking questions, and bargaining with the afikomem thief to receive the stolen piece of middle matzah. I, in a stoke of genius, stole my own table’s afikomen, with the intention of preventing another table from stealing it. To my delight, I was able to negotiate a free Shabbaton at Livnot before I leave Israel in June. Our seder was more meaningful and thought provoking than most seders I have experienced, where we rush through the ritual only to end at the meal, without finishing up the important second half. Though I was in the throes of extreme fatigue by the time we neared the end, I was intent on staying up until we got to “L’shana Haba’a” (Next Year in Jerusalem), making this my very first experience in twenty-three years that I not only completed the seder, but completed the second half in its entirety.

The next day was spent relaxing, recovering from the previous night, reflecting, and enjoying an afternoon barbecue. As we moved from yom tov to chol ha’moed, we finally cleaned up the mountain of dishes (also complete with a dance party) and then were given a free night to enjoy Tzfat. Our adventures resumed on Wednesday, where we completed a day long hike through one of the most stunning landscapes I’ve ever seen. While I once again fell victim to my unfortunately and chronically weak and injured ankles, making the hike extremely difficult for me, I was determined (through the immensely kind help of my new friends, who may or may not have carried me piggy back for a good half of the hike) to make it all the way to the end. If I hadn’t, I wouldn’t have been able to see the natural rock formations that served as part of an ancient monastery, nor the wild bulls lumbering through the countryside, nor would I have had the experience of swimming in a cool, dark well. One of the things I noticed in particular, was that the epic nature of the land lent one the feeling of being in a movie, or as several of us discussed, in Game of Thrones. Our conclusion was that if we were indeed in Westeros–one of the mythical continents on which A Song Of Ice and Fire takes place–we were most likely on the edge of Dorne and the Reach, or straddled between the desert, and the lush, green bread belt of the continent.

The Edge of Dorne and The Reach aka The Golan Heights (photo courtesy of Jacob Strain)

During one of our breaks on the hike, we set about doing some Jewish learning in “chevrutas” or learning pairs. We were each given a set of quotations from Jewish thinkers, as well as a series of questions reflecting on these words. The discussions we were tasked with dealt with the intersection of individual and community, as well as the juxtaposition of being at once extremely special and yet also insignificant. Each group spent time discussing whether they thought individual or community was more important and why, which I understood as balance is the key. The other quotation, in which was stated that everyone should carry a piece of paper with the words “I am but dust and ashes” and another with the words “The world was created for me” lead me to the realization, that in my own life, I have carried around both a symbol of all that is special in my world, as represented by a piece of crystal that someone important once gave me, as well as a reminder of the brevity of life, in the form of an Israeli dog tag with my name engraved on it. Later in the hike, we were once again reunited with our chevrutas in order to make each other lunch, once again reinforcing the idea of giving to others, but also of receiving. During our lunch, we were given the opportunity to ask questions of the founder of Livnot, Aaron, who first explained what he felt the organization’s mission was.

Philip (or Bill. or maybe it was Charlie) our friendly hiking companion.

He explained to the group that his intent was to give the many young people traveling to Israel a place where they could have a genuine Jewish experience. It wasn’t about becoming orthodox, or observant, but it was about connecting to Judaism in a personal, spiritual way, which many of the programs in place around the country lack. For example, a large number of our group are participants on Masa Israel programs, where we get to experience life living, working, and studying in Israel, but not necessarily connecting specifically to Judaism. Our programs on Masa center around Israeli history and culture, such as celebrating holidays central to the Israeli state like Yom Hazikaron, Israel’s memorial day, or Independence day (both of which were special experiences in their own right, but not necessarily spiritual in nature, even if they are very much tied to the Jewish people). The experience of Judaism on Livnot helps to provide us with a new understanding of our religion, which we can take with us wherever we go, whether it’s back to our home countries, or somewhere else in Israel. We spent one afternoon split into groups discussing our memories of the role Judaism played in our lives growing up, and how we connected to it, both as a religion, and as a culture. Many of us did grow up in homes steeped in Jewish ritual, and noticed how connected our parents were, and some even marveled at how disconnected they felt, despite attending Jewish day school, or how they somehow remained deeply connected to Judaism, while their siblings were more apathetic. The way I always saw Judaism, at least in terms of my life, is that we follow Jewish traditions because they are our cultural traditions, but that spirituality and belief is up to the individual. I don’t feel it is necessary to unilaterally believe in the Torah, and even in the Rabbinic teachings that follow, but that it is necessary to develop an individual belief system that can be fit into a Jewish framework, because without that tie to our history, who are we anyway? Additionally, I feel that in this day and age, where we have the ability to be our own people, and practice as we chose, it’s important to uphold traditions that our ancestors were persecuted for trying to fulfill, in part as a way to honor their memory. In all of our discussions of kabbalah and Jewish connection, I felt very strongly that Livnot is striving to preserve this connection, both to our collective past, as well as to each other as a common people.

Following the Livnot trail (photo courtesy of Jacob Strain)

This theme of connection pervaded the experience at Livnot, in a very positive way. I think a large part of the program’s impact was due to the fact that we were constantly encouraged to break down barriers by getting close and connecting with one another, whether it be through a hug, dancing together in a circle, or even singing together, where everyone was at once connected by touch, but also by the spirit of the songs. After the program ended, I joked with some of the participants that I didn’t know what to do with myself now that we weren’t singing and dancing every thirty minutes or so, but while it may have seemed that we were just having fun at the time, most importantly at core of it, we were exposing ourselves to one another. We also openly discussed the idea of connection through human touch, and how powerful of an experience it can be, especially given that our three bnot sheirut were all shomer negiah–meaning they won’t touch a member of the opposite sex who is not an immediate relative until they are married. While the girls withheld from hugging or high-fiving the boys, they were still extremely loving and affectionate towards everyone, constantly encouraging us to go a little further, dig a little deeper, and connect a little more.

It’s only natural then that the most powerful experience I had on the trip was during our visit to the old age home, where we spent the morning singing and spreading joy to the residents. While some of the participants were moved to sadness by the final chapter of life, I knew we were there to brighten the day for these people. Being someone who constantly has some thought or another running through my head, no matter if the task at hand is related or not, for me to be so unilaterally focused on one task was indeed an incredibly unique experience. As we sang and danced for these people, all of my energy was focused on sharing happiness, whether it be through the sound of my voice, the clapping of my hands, or even most simply through my smile. The experience of bringing happiness to others was so overwhelmingly positive in a way that merely focusing on personal happiness could never be (though I strongly believe it’s up to each of us to actively seek and create personal happiness, even if it’s through the most trivial of things). The feeling in each room as we sang was electric, filled with this tangible sense of joy that could carry you through the rest of your day, if not longer. Here we were, once again, connecting to each other, and to a previous generation through song and dance, some of which were first sung long before our time, and which we can only hope will continue to be sung long after we’re gone.

The thrilling final installment will be released shortly.

May 20, 2014 By Ashley

Travel

Livnot U’lehibanot: To Build and Be Built (Part 1)

This is the first in a series of posts about the program I did during Passover in April.

For Pesach this year, I was lucky enough to not only have the good fortune to celebrate the holiday in the holy land itself, but more specifically, to celebrate it in the mystical, mountain city of Tzfat. My previous experiences in Tzfat had been limited to say the least. We stopped there for an afternoon on my Taglit-Birthright trip in 2010, quickly making our way through all of the hot spots, from an artist whose work is influenced by gematria, to crashing a bar mitzvah at one of the local synagogues. Then in March of this year, I returned–twice even–but for no longer than half a day either time.

It was on the first trip this March with my mom, who was in the midst of her first visit to Israel, that we stumbled upon the Livnot visitor’s center. She was searching for a map that would help us decipher the circular, old city roads. Sitting at the desk, was Rachel, a cheerful girl with a big smile, who helpfully gave us a map, highlighted a few points of interest for us, and chatted with us about our trip around the country. When she heard I was a Masa participant, and currently living in Tel Aviv, she handed me a flyer for their weeklong Passover program, which was advertised as being “generously subsidized to only $150 per week.” We thanked her, and I said that I’d think about it, while actually planning to toss the flyer and forget about the suggestion entirely. But the price definitely hooked me. I thought there had to be some catch, and figured there was no way it could only be $150. Besides, the description on the flyer was something vague along the lines of, “hike and volunteer in Northern Israel.” Not exactly the most intriguing of tag lines.

Narrow Old City Streets (just outside the Livnot campus)

I’ve never been the type to seek adventure exactly, rather preferring to enjoy it if it came my way rather than making it an active pursuit. But this year has been a turning point for me. I took a big leap in moving to a foreign country–albeit with a program that has helped eased the transition– took a pit stop in Russia on my own on the way over here, and I’m planning on a solo trip to Europe for the summer. As we left the visitor’s center through one of their 16th century excavation sites, I began to think that maybe this program would be a good opportunity for me. Maybe I could finagle a way to finance it, and further, I would have a place for Passover where I wouldn’t have to fight in order to keep a kosher for Passover kitchen. I shared these thoughts with my mom as we exited onto the cobblestone streets of the old city, and she responded, “I’ll pay half if Dad pays half.” Now, I’m no expert, but a trip to ease my Pesach woes sponsored by my parents? Sounds like an exceedingly good bargain.

While I still took a little more time to think about it (and check to see if my dad would agree), a few weeks later, I found myself completing the application and participating in a phone interview, which involved questions regarding my Jewish background and community involvement. I began to worry just a little bit when the response to the enumeration of my involvement with university Jewish life was that Livnot is designed for people who generally have had less experience with Judaism. I assured my interviewer that I firmly believed we can learn from everyone, and that despite my 8 years of twice weekly religious school study, there is so much about Judaism that I still have to learn, whether it’s from trained rabbis, or someone who’s only begun to engage with their spirituality. After two weeks with no word, I really began to worry that maybe my prior experiences were in the way of my acceptance to the program, but at long last, an email arrived congratulating me on my acceptance to the 2014 Passover program. As relief washed over me, I settled back into the mundanities of job hunting, ulpan, and vegan cupcakes.

Livnot’s front door

When I arrived in Tzfat with another friend from Tel Aviv, I still didn’t really know what to expect. As a fairly constant worrier, my thoughts were mostly concerned with the cleanliness of my accommodations, for reasons unbeknownst to myself, but most likely because at my heart, I’m a city girl who is definitely afraid of getting dirty (once I’ve already gotten dirty I can then proceed to let loose and have fun). We were housed in a refurbished 16th century village, in rooms made of large stones with arching ceilings, and, as in the case of my room at least, only a suggestion of the warm sun outside. Upon entering the room, I tried and failed to picture what this village originally looked like, how the families lived, and what purpose each room possibly served. While there was ample time for reflection during this week, it was definitely not focused on the distinct history of my particular room. The rest of the Livnot campus is comprised of a large living room/common area, a kitchen separated into a meat side and dairy side, as well as a large upstairs room that is under construction, and a balcony, which allows for a stunning view of the neighboring mountains.

Peering down at the campus

We began the program as it would end, by sitting in a circle and singing a song with a kabbalist named Shlomo (and until very recently, known as Doron). While it may be hard to believe given my verbose nature, when it comes to meeting new people, I still suffer from a small amount of social anxiety, and it’s definitely a push to say hi, introduce myself, and ask questions about my fellow participants. Likewise for enthusiastically singing a song I only vaguely remembered right off the bat. Following the song, we were given a run down of the rules and regulations involved in being a Livnot participant, and then taken on a tour of the old city, which ended at the citadel at the very top of the mountain. Our tour was lead by the engaging bat sheirut Tifferet, who insisted that her descriptions of Tzfat were the only time she would spend that much time talking. In fact the whole program was run by three truly incredible bnot sheirut (plural of bat sheirut)–Tifferet, Rachel (the girl I met at the front desk), and Nina–who are literally ‘service daughters’ which denotes one who is completing her national service in place of the standard army service. We began our citadel experience by walking through a very dark passageway that lead into a slightly more illuminated cistern. Tifferet urged us to even close our eyes as we entered the gloom of the cistern passageway, and only once situated inside did we open them to assess our surroundings. She then taught us a song brought to Israel by the Ethiopian Jews, which we again sang hesitantly (well for some of us at least) as we gained familiarity with a melody that would carry us through the rest of the week. We then also took a moment to take advantage of the brilliant acoustics of the domed cistern by participating in a screaming meditation, where we clear our mind by literally shouting it out. As I’ve already mentioned, my trust in the program and participants was still building, and I felt rather silly singing and shouting with people I barely knew. That’s the true brilliance of programs like these. By bringing together so many people with different backgrounds (though I think the overwhelming majority of us were actually raised in New Jersey), our different strengths and weaknesses balanced out, so while I hesitated at first to sing and shout with all of my might, there were those who helped ease my worries by immediately throwing themselves into these tasks, thereby creating a cushion of safety and encouraging others to fully participate. Of course, my fear in and of itself was most likely rooted in the idea of “well what if no one does it, what if I throw myself in but I’m the only one, and everyone laughs at me?” Being a kid that didn’t fit in very well with the social hierarchies of public school, this is a fear that has followed me for a long time, and that I’ve slowly been working to let go of as I’ve aged. This has mostly been achieved through the opportunities I’ve had to engage in not one, but many fresh starts, including programs like Livnot. As we exited the cistern, back through the unlit passageway, the group noted how much easier it was going back. While the first time around we couldn’t help but notice the darkness, on our second passage, we could only see the light, symbolic to say the least. We ate dinner in the surrounding park, joined by Tifferet’s family, who lead us in a second introduction, as well as our first discussion of Pesach.

Tzfat sunset from the Livnot living room

After dinner, we participated in the ritual of searching for chametz (leavened bread) by candle light, before being taken on our second trip of the day to explore caves that were remnants of the Bar Kochba revolt. In order to reach them, we walked through a dark path off of the main road, where we were given the option of not entering the caves should we so desire, though I think everyone chose to give it a shot. As we wriggled through the dust to reach a large subterranean cavity, our guide began to tell us the story of the caves. Each cave was once a cistern serving several houses of the Jewish community, but when it came time to revolt, the memory of Massada 60 years prior was still fresh in the minds of many. Rather than hiding in a mountain fortress and committing mass suicide (though the prospect was discussed), the Jewish people decided to try a different method of hiding from the Romans. The cisterns, except for a select few were dried out and sealed, and were then connected to each other by a series of small twisting tunnels, giving the advantage to the defenders. The Romans, whose gear was not only loud–which easily gave away their position–but also cumbersome, found it difficult to maneuver through tunnels with the purpose of rooting out the Jews. We returned to our recurring theme of the week, that of leaving Egypt and seeking freedom, and what it meant to these Jews in particular. After our initial background discussion, we split into two groups, and crawled into a second smaller chamber. Some of the tunnels were so narrow that the only way to pass through was by literally slithering flat against the ground. In this second smaller chamber (also once a cistern) we discussed some of the miracles of the revolt, such as the fact that children and babies were somehow trained to be quiet, but even more miraculous, was the story of two Jewish women who gave birth inside the caves in complete silence. Before exiting the small chamber in order for the second group to take their turn, we spent two minutes sitting in complete silence, with the darkness pressing in and around us, in order to gain just a little more understanding of what it might have been like during a Roman attack. As we afterwards exited into the brisk, night air, each of us had yet another experience of the word freedom: freedom to breathe, freedom of movement, the ability to use our eyes and to see light etc. Of course, that night was extremely cold, so while we had the opportunity to go take our own space after being crammed together in the tiny caves, banding together to share body heat proved to be a little more important, at least for someone like me who was cold even with two pairs of pants and three sweaters.

Part 2 coming soon!

May 14, 2014 By Ashley

Recipes

Vegan Matzoh Balls That Are Actually Fluffy!

Oh, matzoh balls; the quintessential Passover delicacy. For the past few years, I’ve been on a quest to create perfect vegan matzoh balls. The first recipe I tried used tofu—which I prefer not to use being Ashkenazi—to replace the egg. The matzoh balls definitely held up well, but they were extremely dense. I would have liked a fluffier vegan matzoh ball, but then again, I was just excited to be able to eat matzoh balls at all.

My next attempt at vegan matzoh balls saw the tofu replaced with flaxseed, but I found the density to be about the same. So the year after, I eschewed matzoh balls altogether and made a potato leek soup instead. I had almost given up hope that I would one day manage a matzoh ball that was vegan, kitniyot-free, and fluffy.

Enter Flax Foam

A few innovative individuals took it upon themselves to experiment with different ways of using flaxseed as an egg replacer. Rather than just grinding the flax and mixing it with water, they boiled the flax to extract a thick gel, which looked a lot like egg whites once it had been strained.

They then whipped the flax “whites,” and either folded them into recipes to add airiness, such as mousse, or (in whatever consider a stroke of genius) created vegan meringues. I followed these developments through this thread, and thought, hey maybe this would work for matzoh balls.

So I got to work, boiling and straining the flax, freezing the goop, and whipping it into a light and fluffy mass. I then used the whipped flax in a traditional matzoh ball recipe I found in one of the many Pesach recipe books my mom has floating around.

The results were perfect. I rejoiced in the eating of a light and fluffy matzoh ball that didn’t disintegrate in broth (and tasted great to boot). I served my matzoh balls in an herb-scented mushroom broth, but really they can go in any kind of broth you like.

Print Recipe

Fluffy Vegan Matzoh Balls

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Ingredients

1/4 c flax goop
1 tbsp ground flaxseed mixed with 3 tbsp of water
1/8 tsp salt (I prefer Indian black salt to add just a touch of egginess
1/4 c matzoh meal

Instructions

Combine the ground flax seed with the whipped flax "whites". Gradually add the matzoh meal, stirring gently until well combined. Let rest for 10-20 minutes.

In a large pot, heat some vegetable broth or salted water until boiling. Wet hands with cold water, and form the matzoh mixture into small balls. Gently drop each ball into the boiling liquid, and then cover and simmer for about 20 minutes. I wouldn't recommend cooking the matzoh balls in the soup you plan to serve them in because they will soak up a lot of liquid.

Remove the matzoh balls from the cooking liquid and serve in your broth of choice.

Chag Pesach sameach (חג פסח שמח)!

April 14, 2014 By Ashley

Recipes

Grandpa Maurice’s Famous Mushroom Paté

For the longest time, my grandfather’s mushroom paté, or as we usually call it, “mushroom stuff” was pretty much the only way I’d swallow a mushroom. Mushroom stuff as my grandfather made it was a combination of sautéed mushrooms and onions, mayonnaise, and a hard-boiled egg. While this is an acceptable vegetarian take on chopped liver, converting even liver fans like my dad’s side of the family, it definitely wasn’t vegan.

The Eternal Egg Question

Replacing egg and mayonnaise on Pesach is more challenging than any other time of the year. First, for the egg, I decided to use soaked cashews, to give the paté the same kind of body that the egg brings.

To replace the mayonnaise, I went for the flavors of mayo, namely, fat in the form of olive oil, and some tang, in the form of red wine vinegar. For a little extra “eggy” punch, I like to season the paté with Indian black salt (kala namak), which tastes exactly how I remember sunny-side-up eggs…because I also used to douse my egg yolks in salt.

The Taste Test

The result tastes almost exactly how I remember Grandpa’s paté tasting. It’s good enough, that some years it’s the only mushroom stuff we decided to serve. My version is punctuated by the sweet richness of the fried mushrooms and onions, mixed with a little tang from the vinegar, all married together in a smooth and creamy dip. It’s perfect for spreading onto matzah, whether it’s as an appetizer, at your seder, or a part of your mid-Pesach lunch.

A Very Shtetl Pesach. Fiddler On The Roof cast (including shtetl Ashley front and almost center) at Columbia University, April 2010

Grandpa Maurice was far from vegan, but he always appreciated good food. I like to imagine he would be proud of my interpretation. He died a little bit before I really started cooking for myself, so I never really got to share my culinary creations with him. Even so, I love that I can still enjoy the food he made for us, even if it is adapted to fit my lifestyle.

Print Recipe

Mushroom and Onion Paté

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A creamy spread punctuated by the sweet richness of the fried mushrooms and onions, mixed with a little tang from the vinegar, all married together in a smooth and creamy dip. It's perfect for spreading onto matzah, whether it's as an appetizer, at your seder, or a part of your mid-Pesach lunch.

Ingredients

1 pint white button or cremini mushrooms, sliced

2 large white or yellow onions, sliced

1/4 c raw cashews, soaked for a few hours or overnight

4-5 tbsp olive oil, divided

1 tbsp kosher for Passover red wine vinegar

1/2 tsp black salt (or to taste)

black pepper to taste

Instructions

1

Preheat 2 tablespoons of oil in a large skillet over medium heat. Add the onions, and sweat slowly for about 5-7 minutes until translucent.

2

Add the mushrooms and continue to sauté until the mushrooms have cooked down, and the mixture is golden brown and fragrant. The volume of vegetables in the pan should be considerably reduced from when you started.

3

Let cool for at least 10 minutes.

4

Put the mushroom and onion mixture into a food processor, then drain the cashews, and add them as well.

5

Begin to chop the mixture in the processor, and stream in the oil and vinegar while the machine is running.

6

Add the salt and pepper, and pulse again to combine. Taste for seasoning.

7

The mixture should be chopped very, very finely, and should be fairly smooth (but not entirely pureed). Refrigerate until ready to serve.

Notes

I'm giving quantities for a fairly small amount of paté, but this recipe is very easily increased. It also does not need to be super precise, so feel free to play with the seasonings according to your tastes.

You can find more holiday inspiration in my Big Vegan Passover Post

April 5, 2014 By Ashley

Recipes

Vegan Passover (פסח טבעוני)

As Passover creeps ever closer, my usual worries begin to take hold. What will I eat, where will I eat it, what do I do about cleaning my kitchen, etc, etc. Pesach was once one of my favorite holidays, vegan Passover is the bane of my existence. I used to actively look forward to cleaning the kitchen with my parents, despite being far from an organized kid. More exciting still was exploring the mysteries hidden in the attic when my dad allowed me to come up with him to bring down the Passover dishes.

Even now, I’m hit with a nostalgic whiff of excitement whenever I open the pink plastic box containing the dairy dishes, as I remember how special it felt to use something that we only saw for one week a year. Even better than the attic and the dishes though, was waking up the morning of the first night to find the kitchen completely covered. The counters were covered in plastic, the stove and sink in foil, while the table had a pink tablecloth. To my young eyes, it was like entering into another world; the alternate universe of Pesach land, though I never actually gave it that name.

Passover Traditions

As for the food, I loved all of the homemade, traditional Pesach food we would eat throughout the week. I also loved a simple piece of matzoh spread with real butter (not margarine…Pesach margarine is actually quite gross) or cream cheese. After the kitchen was cleaned and covered, I would spend the rest of the day helping my mom prepare food for the seder that night.

We would fry up pounds of mushrooms and onions, to be used in everything from “mushroom stuff” (mock liver) to farfal, stuffing made from crumbled matzah. My mom would make chicken soup from scratch, and then shortly before the seder, add big, fluffy matzoh balls. It’s funny to recount this now, but one of my favorite dishes to help make was the brisket. It’s not that I was ever an ardent meat lover (though mom’s brisket was one of my favorites), but her recipe called for browning the meat in brandy before going in the oven, and really, what child wouldn’t like lighting a pan on fire.

Raw Strawberry Cheesecake with Cashew Cream- April 2012

Soaking all the nuts (almost) March 2012 — Raw Strawberry Cheesecake with Cashew Cream- April 2012

Pesach was also the very last time I ever ate meat. When I was 14, Take Your Child to Work Day happened to fall in the middle of Pesach, and so I went to work with my mom in order to get off from school for a day. While I had long ago made the decision to go vegetarian, back then, I would ever so occasionally eat a small amount of animal. By this time, those occasions were very infrequent, but being 14 and rather unprepared for a Passover lunch, I was hungry. After (possible) fierce deliberation, I broke down and ate some of my mom’s chicken salad on matzoh.

I’ve learned a lot since then, especially after giving up eggs and dairy, since much of traditional Pesach cuisine is egg-based. I’ve been flexing my creativity and finding ways to veganize the traditional foods of my childhood within the confines of Ashkenazi (Eastern European) Passover customs, which is to say, without beans or rice.

vegan passover chocolate and orange tarts — Passover 2019

I am the first to admit that it isn’t easy, but for those of you looking to do the same, don’t lose hope! I’ve spent the last few years compiling tips and recipes that are extremely tasty, can be featured at a seder, and are kosher for Passover to strict Ashkenazi standards. In the next few weeks leading up to Pesach, I’ll be posting some recipes, but in the meantime, here is a list of what I usually make:

Seder Night

Herbed Brazil Nut Cheese (from Vegetarian Times) – I prefer to use almonds instead of brazil nuts
Fluffy Vegan Matzoh balls (made with flax foam)
Grandpa Maurice’s Mushroom Paté
Raw Strawberry Cheesecake (from The Post Punk Kitchen) — last year I made this with blood oranges
Mushroom gravy
Egg-free farfal

Chol HaMoed (The Rest of the Holiday)

Matzoh lasagna or raw zucchini lasagna
Potato Gnocchi
Quinoa with Vegetables
Salad!
Kale Chips

This year is going to be an interesting Pesach, considering it’s my first in Israel (and without my family). While adapting to cooking here has been incredibly easy, I’m used to relying on my mom’s food processor for Pesach).

Additionally, I may be going on a week-long Pesach program in Tzfat, where we will be doing our own cooking apparently (yay!), but I have no idea what kinds of equipment and ingredients will be available to me. No matter, every year, I remind myself that now is a good time to really bump up on my whole foods and veggies. Maybe this year will be the year I actually listen.

March 23, 2014 By Ashley

Recipes

Vegan Chopped Brunch: Butternut Squash Pierogi

As winter continues to bring frigid weather to the Northeast, I wanted to share one more squash recipe to add to your arsenal before pumpkin season is officially in hibernation. I’m a huge fan of pierogi in general, for any meal of the day, but these make an especially nice fall or winter brunch. I stuff the pierogi with a sweet and savory combination of roasted butternut squash with caramelized onions, enhanced with some rosemary and thyme, as well as some ground hazelnuts which adds just a little something else to the otherwise creamy texture, and nicely complements both the herbs and the squash.

This recipe was originally created for Chopped/Vegan: Brunch, an online cooking competition that was held through The Post Punk Kitchen. While it certainly isn’t the same as competing in a live competition, I really enjoyed the challenge of thinking outside the box and creating something totally new. The mandatory ingredients to use were butternut squash, rosemary, apricot preserves, and popcorn. I used both the squash and rosemary in the pierogi filling, then tossed them in a rosemary scented beurre blanc, drizzled with an apricot balsamic reduction and then crumbled some apricot scented hazelnut popcorn brittle, for a hearty crunch and a lot of fun. I’m including the popcorn brittle recipe, but honestly, if it weren’t for the competition, I would have left it out. These would also be quite tasty paired with some sauteed greens, or tossed in a rosemary olive oil instead of the beurre blanc (in the end, it’s all fat).

Sadly, I didn’t even make an honorable mention, but I’m convinced it’s because my dish wasn’t tasted. No matter, it was gobbled up by my family and coworkers just the same.

I’m also adjusting the recipe here just a little bit by incorporating some mashed potato in the filling. It will help smooth things out texturally, and will cut the sweetness of the squash just a little bit, so it’s more sweet and savory, rather than overwhelmingly sweet. This is also why I’ve cut the cinnamon from the original.

Pierogi filling:

2 lbs butternut squash, peeled and cubed
Dried thyme
Dried rosemary
Salt
Pepper
Olive oil
White pepper
1 russet potato, peeled and cubed
3/4 c ground, toasted hazelnuts
1 large onion, finely diced

Preheat the oven to 400F. Grease a large baking sheet, and spread the squash cubes evenly. Season with salt, pepper, rosemary, thyme, and then drizzle with an extra tablespoon or so of olive oil. Place in the oven and roast 30-40 minutes, until tender and slightly caramelized. In the meantime, start the onions. Preheat a heavy bottomed frying pan (cast iron skillets are wonderful here) with a tablespoon of olive oil. Add the onions and fry gently until golden. While the onions are cooking, place the diced potatoes in a medium saucepan and cover with cold water. Bring to a boil, and let cook until the potatoes are tender, 10-20 minutes (depending on how finely diced they are). Remove from heat and drain very well. When the squash is done, place in a bowl with the potatoes and onions, and mashed very well. Season with more salt and pepper, and stir in the ground hazelnuts.

Filling shot

Popcorn Brittle

5 cups popcorn, popped and salted, and crushed
1 c hazelnuts, chopped and toasted
1 c white sugar
1/4 c maple syrup
1/4 c water
3 tbs apricot preserves
1 tbs earth balance
1/2 tsp baking soda
1/2 tsp vanilla
1/4 tsp salt

Dissolve sugar in water and maple syrup in a small saucepan. Boil until the temperature reached 270F. Add preserves and earth balance, then boil to 290F. Stir in the salt, vanilla and baking soda, then quickly stir in the popcorn and hazelnuts. Spread on a greased cookie sheet and cool.

Pierogi dough (adapted from Vegan Brunch)

3 c all-purpose flour
1c warm water
3 tbsp olive oil
3/4 tsp salt

Pour the oil and water into a large bowl. Add 2 c of flour and the salt, stirring with a fork until the dough starts to come together (then you can switch to your hands). Sprinkle your workspace with flour, and turn the dough out of the bowl and begin to knead. Add the last cup of flour, a little bit at a time, slowly kneading until the dough is smooth and elastic, about 10 minutes. It’s ok if you don’t use the whole cup, or if you need a little more to make the dough not sticky. Before you roll out the dough, start the balsamic reduction.

Sprinkle your workspace with more flour, and roll half the dough to a thickness of about 1/16 of an inch (so really thin, but not see through). Using a circle cutter (or glass) that’s about 3 inches wide, cut circles from the dough, and place on a lightly floured plate while you cut circles from the rest of the dough.

Fill each circle with a teaspoon or so of the filling. Dip your finger in a little bit of water, and use it to wet the edge of the circle. Fold the dough over the filling, creating a little half moon, and then press the excess air our, and seal the edges with your fingers. Make sure the seal is nice and tight so the filling doesn’t escape into the cooking water.

After the beurre blanc and the balsamic reduction have been started, fill a large pot with water, and bring to a boil. Gently add the pierogi and cook until they float to the top. Remove from the water with a slotted spoon.

Balsamic Apricot Reduction

2 tbsp apricot preserves
1/2 c balsamic vinegar

Place apricot preserves and the vinegar in a small saucepan over medium low heat. Bring to a boil, then lower to a simmer. Let simmer until very thick and syrupy, about 7-10 minutes.

Rosemary Infused Beurre Blanc

1/2 shallot
2 tsp fresh rosemary
1/4 c white wine
1/4 c veggie broth
3-4 tbs coconut cream
Almost a stick of earth balance

Then lightly sauté the finely diced shallot and fresh rosemary, just until fragrant. Add the broth and wine and reduce until there are only about 2 tablespoons of liquid left. Add a tbs or two of coconut cream. Turn off heat. Finish preparing pierogi. To finish the beurre blanc, stir in the earth balance one tablespoon at a time, until a thick emulsified sauce forms. Balance the taste with some extra coconut cream. Serve the sauce over the finished pierogi and add a little touch of the balsamic reduction and some crumbled popcorn brittle. Devour. Devour some more.

March 13, 2014 By Ashley

Recipes

Sweet Potato Lentil Shepherd’s Pie

As my newsfeed once again fills with reports of another blizzard hitting NY, I can’t help but think about my favorite snow day activities, namely cooking and baking. Of course one would think I do quite a bit of that already, but back when I was in the city, I more often than not was either eating food from work, or got some sort of take out (also I had a microwave and ate a lot of canned beans…). While even then my budget was fairly tight, I did have some leeway and could better afford to not cook all the time. Here, my budget is next to non-existent (I’m on a special program where it’s not impossible to earn money, but it’s not exactly easy), so I do what I can to pinch pennies, which involves cooking almost every day. In fact, as I’ve mentioned before, produce, dried beans, and grains are some of the only things that can really be considered cheap here, so I do what I can to eat as much of those as possible. While veganism is definitely a growing trend (found this article on Facebook today), and vegan specialty items are available (they’re also one of the things I miss the most about NY), they’re completely out of my budget. However, that leaves me to really experiment and master new ways of cooking veggies and beans. My newest project has been, “how many different things can I do with lentils” and thus, Lentil Shepherd’s Pie with Sweet Potato Mash was born.

Whole pie, fresh out of the oven

Despite burning about half of the lentils when I initially cooked them (my beans/grain cooking method is to put it on the stove and forget about it until it’s done…which only works if there’s more than enough water in the pot to begin with…and I can’t forget about them for too long), I managed to salvage most of them, and cooked away the remnants of the charred flavor through a combination of luck and soy sauce. The umami flavors in the soy sauce make this pie really succulent, and the combination of the meaty lentils with all of the hearty veggies make this a perfect dish to eat in the middle of a storm (or on a pleasantly cool February evening in the Middle East as I did). I topped the pie with super creamy and delicious mashed sweet potatoes, which were scented with just a hint of the tropics from the unrefined coconut oil I mixed in. It was a perfectly comforting sweet and savory bite.

A little lopsided, but totally tasty

Sweet Potato Lentil Shepherd’s Pie

Filling:

1- 1 1/2 c cooked lentils (I used a combination of brown, black and red. Use whatever combination you like, though I would advise against using all red lentils as they turn to much when cooked)
2 tbsp olive oil
1/2 large leek, sliced
4 cloves of garlic, minced
2 large carrots. finely chopped
1 stalk of celery, finely chopped (optional)
1 c mushrooms, finely chopped
2 c chopped spinach (or other leafy greens)
1/4 c tamari or soy sauce
1-2 tbsp fresh rosemary, lightly chopped
white pepper
black pepper
1/2 tsp paprika

Topping:

1 extra large sweet potato, or 2 medium sweet potatoes, peeled and diced
2-3 tbsp oil of your choice (I used a combination of olive and coconut oil)
2 tbsp of cooking water or non dairy milk
salt and pepper to taste

Heat the olive oil in a large pan over medium heat. Add the leek and garlic and sauté about 5 to 7 minutes until fragrant and softened. Add the carrots and celery and sauté a few minutes more before adding the lentils and the mushroom. Add the soy sauce, rosemary, white pepper, black pepper, and paprika, and let simmer, stirring frequently until all the veggies are soft and the mushrooms are nice and browned.

While the filling is cooking, preheat the oven to 375F. Fill a medium sized pot with cold water, and add the diced sweet potatoes. Bring to a boil of medium-high heat, and cook until tender, about 15- 20 minutes.

When the filling is almost cooked, stir in the spinach and let wilt over low heat for several minutes, while you drain and mash the sweet potatoes, with the oil, salt, and pepper. I generally find the sweet potatoes don’t need additional moisture when they’ve been boiled, but feel free to add the extra liquid if you feel it is necessary. Remove the filling from the heat and pour in a small casserole pan. Spread the mashed sweet potatoes on top, and baked until the top is slightly browned (it’s also possible to just broil the top since everything is completely cooked, but if you do so, watch it carefully so it doesn’t burn). Let cool about 5 minutes and serve.

B’teavon and stay warm!

February 13, 2014 By Ashley

Recipes

Decadent Brunch for Two

Last night, I found myself once again craving something on the sweet side around dinner time. While I had previously had a small salad as first dinner, I decided to give in and indulge for second dinner. For the past few weeks, I’ve found myself briefly considering pancakes as a breakfast option on a regular basis, before ultimately deciding to go the savory route (usually leftovers), in part due to time constraints. Additionally, I absolutely love corn muffins, but those take even more time, and when my appetite is raging, that’s not a commitment I’m willing to make. In fact, my favorite thing about pancakes is how quickly you can make them, and if they’re just for yourself, you can make some, eat them, and then make the rest (and eat some more).

White chocolate chip studded cornmeal pancakes, topped with fresh strawberries and chocolate ganache

These pancakes are based off of a corn muffin, which I jazzed up by adding some white chocolate chips I had on hand. The white chocolate blends perfectly with the slightly sweet corn cake, adding just a tiny burst of extra sweetness and richness throughout the pancake. I topped these off with strawberries and chocolate ganache (which I happened to have on hand…leftover from a cake!) which would make these a perfect Valentine’s Day brunch treat. Since I was just cooking for myself, I ended up with the perfect amount for two people, but the recipe can very easily be doubled if you’re serving more people (or are extra hungry).

Frying away

Cornmeal White Chocolate chip Pancakes

1/2 c soy milk
1/2 tsp lemon juice or apple cider vinegar
1 1/2 tbsp silan (brown sugar, maple syrup, or agave all work too)
2 tbsp canola oil
1/2 tsp vanilla
1/2 c cornmeal
1/4 c flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 c white chocolate chips

Place the soy milk in a medium sized bowl with the lemon juice and set aside for a few minutes. Add the silan, oil, and vanilla to the soy milk mixture and mix well. In a separate bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and white chocolate chips. Add to the soy milk mixture and stir, taking care not to over mix.

Lightly grease a large skillet, and preheat over a medium flame. Drop heaping tablespoons of the batter, three or four at a time onto the skillet, and fry until golden on each side.

Top with anything from chopped fruit and chocolate, to margarine (or coconut oil) and maple syrup.

February 5, 2014 By Ashley

Recipes

Any Veggies Will Do (Soup)

I’ve previously called this soup “Clean Out the Fridge Vegetable Soup” which is a little more accurate to the situation at hand when I made this. The process of choosing what to put in this soup mostly consisted of grabbing all the veggies from the fridge that needed to be cooked immediately and layering them into a deliciously tasty (and warming soup). I also bulked it up with some barley (you can use rice if you’re gluten free) and chickpeas. This is a soup with all the comfort of a winter meal that is healthy to boot. The best part is, it really can be made with whatever you have on hand. Feel free to substitute potatoes for the sweet potato, or squash if that’s what you have. Add spinach instead of the cabbage, and maybe some bell pepper instead of the tomato. Really, it’s up to you!

Topped with some techina and cilantro

Recently, I haven’t been using premade broth in my soups, rather, I’ve just been adding water and seasoning well with herbs, spices and salt. This way, the flavors of the vegetables you use really come through, and you have even more control over the amount of sodium in your food.

Bubbling away

Any Veggie Minestrone

2 tbsp olive oil
1 onion, finely chopped
1 c carrot, finely chopped
1 large sweet potato, peeled and diced
1/2 c mushrooms, sliced
4 small to medium tomatoes, finely diced
1 stalk of celery, quartered (for easy removal. Chop if you actually like celery)
1/2 of a cabbage, shredded
3/4 c chickpeas, soaked and drained
3/4 c barley
1 tbsp thyme
1 tbsp oregano
salt and pepper to taste

Heat the oil in a large pot over medium heat. Add the onions and sauté for 5-7 minutes, until translucent. Add the carrot and the sweet potato and sauté another 5-7 minutes. Add the mushrooms, sautee until slightly reduced, then add the tomatoes and do the same. Season each layer with a little salt as you go. Add the rest of the ingredients and the cover with water. Bring to a boil, then reduce to a simmer. Simmer for about an hour, or until the chickpeas are tender and the barley is cooked. Adjust seasonings and serve.

February 2, 2014 By Ashley

Recipes

Warming Winter Soups

As New York is hit with another blizzard, it seems like a good time to share the soup recipes I’ve been saving since Israel was hit with a five day snow/hail/rain storm. These soups were designed for the days when I knew I wanted a meal chock full of veggies, but it was just to cold to fathom eating a salad. While most of the winter here has been absolutely lovely (~60F on average, high of 66F/19C today), the week of the storm was quite a nightmare. Given my Northeastern upbringing, I’ve definitely experienced much colder weather, but the big difference is that it’s expected that winter will be cold in the Northeast, not so much in Israel (I mean some still think it’s cold…) Here, apartments are built without insulation or even central heat. I spent the first few days of the storm huddled under my thick duvet (thus justifying the investment) or cooking, since the kitchen was a little warmer than the rest of the apartment with both the oven and stove going. Towards the end of the week, my roommate figured out how to get heat through our AC units, which at least made our rooms more bearable. Although having hot, dry air blown at you out of a machine is not exactly ideal, it was a much better option in my eyes than braving the storm to buy a small radiator (which would actually use about the same amount of energy). Additionally, the warmest shoes I had were either ripped up converses, or the rubber ballet flats that had served as my work shoes, and I had to go out and buy a jacket just to attempt to keep warm outside.

Hail storm in Central Israel, December 2013

Thankfully, that weather has passed now, a friend gave me a pair of boots to borrow for the season, and my new jacket is a perfect medium weight jacket to keep me warm when it cools off at night. I’m also left with a bunch of warming, hearty, but still healthy soups! Since the first bit of chill was felt in the air here, my roommates and I have consistently kept the fridge stocked with at least one soup per week, ranging from what I like to call “Clean Out the Fridge Soup” to chili, French Onion soup, and even a curry lentil soup (or two).

Two weeks after the storm there was still some lingering snow on the Judean hills. December 2013

The first soup I made this season was a broccoli potato garlic soup, inspired by the Cinnamon Snail. We don’t have any kind of blender or anything here, so we ate it chunky, but if you do own such technology, I say blend away! It may even be good with a touch of soy or coconut cream added! (I for whatever stupid reason, did not take any pictures of this soup).

Broccoli Potato Garlic Soup

2 tbsp olive oil
~10 cloves of garlic, minced
1 large onion, chopped
1 head of broccoli, chopped (stalk included)
1 large potato, peeled and diced
1 tbsp rosemary
1 tbsp thyme
salt
coarse ground black pepper
water to cover

In a large saucepan over medium heat, sauté the garlic in the olive oil for about a minute. Add the onions and sauté about 5 minutes more until translucent. Add the potatoes and broccoli, saute for another 2 to 3 minutes, add the herbs, salt and pepper to taste and cover with water. Bring to a boil and then lower the heat. Simmer about 30 to 45 minutes, until all the veggies are nice and soft. Adjust seasonings, and puree if desired.

“Soup”-er easy! Check back soon for “Clean Out the Fridge Vegetable Soup”(I know, really appetizing name).

January 28, 2014 By Ashley

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