The brilliant magenta of this soup will make you swoon. Serve as an appetite-awakening first course or for a lovely light lunch, accompanied by an assortment of rye crackers and a crisp green salad. Look for lebni, or kefir cheese, at a Middle Eastern market.
A takeoff on the popular potato pancake, these luscious latkes bring together various flavorful vegetables.You can make these ahead, refrigerate and reheat later.
This dish features a richly flavorful filling encased in flaky phyllo pastry and drizzled with a tangy-sweet dilled syrup.
Traditionally, these Jewish dumplings are stuffed with ground meat. Our version uses a veggie burger as the base for the filling.
This green bean-laced potato salad is hearty enough to serve as an entrée, but you could also pair it with grilled vegetarian sausages for a bigger meal. If you don't have white balsamic vinegar in your pantry, use any mild variety, such as white wine or rice vinegar.
This is a beautiful take-along side dish when made in and served out of a 1-quart canning jar. Eat these veggies with your fingers to satisfy a picnic craving for something salty and crunchy—without resorting to a bag of chips.
This filling entrée tastes like it’s been simmered for hours instead of just 20 minutes. To sweeten the slightly bitter sauce, stir in 1 Tbs. agave nectar with the mustard and use 11/2 cups beer and 1 cup water. Serve over rice or Mashed Potatoes with Chives.
This tangy bread is made with a petrin, a mixture of flour and yeast that is allowed to develop before the bread is made.
This recipe was a winner in our 2008 Restaurant Poll, and is a popular sandwich at Chicago Diner in Chicago, Illinois. We were impressed by its innovative use of beet and pickle juices to turn seitan into a tangy substitute for corned beef. Can't find beet juice? Purée a 15-ounce can of beets and use it for the marinade.
These strudels are ideal for entertaining because they can be prepared ahead of time. Assemble them through step 6, and make the sauce, then refrigerate for up to 2 days. On the night of your party, just bake the strudels, and let the sauce gently reheat while you enjoy hors d’oeuvres with your guests.