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Mustardy Mushrooms Stroganoff

KosherEye.com Adapted from Easy Vegetarian One-Pot, Ryland Peters & Small For nights when you want dinner in a hurry, this can be on the table in just 10 minutes. Serve with basmati and wild rice or couscous, together with some green beans or cabbage. Ingredients 2/3 cup vegetable stock 1/2 small...

Couscous with Vegetables

KosherEye.com by Gloria Kobrin, author of Kosher Cookbook - iPhone & iPad Touch Application The trick to this recipe is to add the diced carrots and zucchini and sliced asparagus to the couscous when it is piping hot. The heat from the couscous cooks the vegetables so that they retain their color...

Chickpea Fritters

KosherEye.com Adapted from Herbivoracious by Michael Natkin These little chickpea cakes are versatile; you can serve them as an appetizer, a side dish on an entree plate, or as the protein-packed star of the show. They are somewhat like a pan-fried falafel, but without the benefit of a deep-fried...

Linguine with Mushrooms

KosherEye.com Adapted from Herbivoracious by Michael Natkin Living in Seattle, we get some of the best and freshest wild mushrooms in the country at our markets. The bounty of morels, chanterelles, porcini, maitake, and dozens of other varieties is astonishing. Because of that, I sometimes forget...

Caramel–Cooked Tofu

KosherEye.com Adapted from Herbivoracious by Michael Natkin The Vietnamese technique of caramel cooking is most often applied to chicken, but it works equally well to produce a deeply flavored tofu that is lacquered with a sweet, salty, and fragrant sauce. The traditional method requires you to...

Vegetable Chickpea Stew

KosherEye.com by Pam Reiss, author Soup: A Kosher Collection and Passover: A Kosher Collection. This vegetarian stew can be used as a side dish or as an entree. Full of delicious fresh vegetables and seasoned with cumin, ginger and smoked paprika. It will be a big hit. Ingredients: 3Tbsp. olive...

Koorma Vegetable Curry

KosherEye.com Adapted from Colman's Mustard This wonderful Indian style vegetable curry has a little "kick" but is oh, so good! The list of ingredients looks like a lot but really isn't that bad– it's worth it. Add some Basmati rice and naan bread and you have a fabulous meal. Ingredients: 2...

Lo–Mein Noodles

KosherEye.com by Leah Schapira, Fresh & Easy Kosher Cooking Can't find Thai sweet chili sauce? In Israel it's called chili matok. You can also substitute La Choy sweet and sour sauce, or make your own. My mother was not too happy when my sisters and I, dressed in cream gowns, stationed ourselves...

Vegetarian Chili

KosherEye.com adapted from CookingSessions.com by Chef Jason Hill Vegetarian recipes don't have to be boring. This easy vegetarian chili recipe is full of flavor and perfect for a big party. In fact, we think you'll discover it's one of the best vegetarian chili recipes around. Ingredients: 1/4...

Shaksuka

KosherEye.com Adapted from The Book of New Israeli Food: A Culinary Journey by Janna Gur, Schocken Books Shaksuka is of Tunisian origin and consists of eggs cooked in a spicy tomato sauce – and is very popular in Israel. It is similar to the Mexican breakfast dish, Huevos Rancheros. Ingredients:...

Eggplant and Potato Casserole

KosherEye.com Adapted from a recipe by KosherEye Friend, Mrs. Naghi Our KosherEye Friend, Mrs. Naghi, shared her vegetarian Eggplant and Potato Casserole recipe. The onions, potatoes, and eggplant are browned prior to assembling in layers in a large baking dish. Topped with a tomato/lemon sauce,...

Slow Cooker Cajun Gumbo with Rice

KosherEye.com Adapted by KosherEye - Vegetarian Ingredients: 2 cans black beans, rinsed and drained (like Goya) 1 can corn kernels 1 28-ounce can diced tomatoes 1 16-ounce package frozen pepper stir-fry (yellow, green, and red sweet peppers, and onions) 2 cups frozen cut okra 2 to 3 teaspoons...

Chickenless Parmigiana Paninis

KosherEye.com from Dr. Praeger's Sensible Foods Ingredients: 4 Kaiser rolls or other soft Italian rolls, split, partially hollowed out 2 cups marinara sauce 1 cup baby arugula or baby spinach leaves 2 roasted red peppers, rinsed, dried and split 4 Dr. Praeger’s Chickenless Patties, cooked...

Grilled Marinated Vegetable Kebabs

KosherEye.com Adapted from Cypress Caterers Ingredients: Marinade:3 tablespoons vegetable oil1 teaspoon chili powder1/2 teaspoon paprika1/4 teaspoon ground cumin1/8 teaspoon ground red pepper3 tablespoons fresh lime juice2 tablespoons water2 tablespoons chopped fresh cilantro2 tablespoons tomato...

Pistachio Pasta

KosherEye.com Adapted from a recipe from The Milky Way Restaurant Thank you Leah Adler for sharing your recipe! A delicious, easy to prepare, vegetarian kosher pasta. Ingredients: “A few cloves” of fresh minced garlicA sprinkle of Soy Sauce1 cup chopped pistachio nuts¼ cupextra virgin olive...

Eggplant Salad with Lemon & Olive Oil

KosherEye.com Adapted from original recipe by Devorah Schecter, Camp Yavneh Meat Chef Ingredients: 2 or 3 large eggplants3 or 4 cloves of garlic, crushedSeveral pinches of sugar to remove eggplant bitterness. Use more if bitterness is not gone1/4 cup olive oil, more if needed1/4 cup fresh lemon...

Risotto with Saffron

Risotto alla Milanese KosherEye.com From How to Cook Italian by Giuliano Hazan, 2005 Adapted from original, for the kosher kitchen Ingredients: 6 cups savory vegetable broth1/2 teaspoon saffron strands or powder1/2 small yellow onion3 tablespoons butter1 3/4 cups rice for risotto (Arborio,...

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