This week is all about Kosher Vegans, Tu B’Shvat and a big OneShul announcement!
PunkTorah Radio: Kosher Vegan Cookbooks and Birthday Trees
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Independent Jewish Spirituality Online
This week is all about Kosher Vegans, Tu B’Shvat and a big OneShul announcement!
PunkTorah Radio: Kosher Vegan Cookbooks and Birthday Trees
Also, subscribe on iTunes!
I am writing this a week after accidently consuming a vegetarian stir-fry that mistakenly had oyster sauce in it. As a result of this I became ill over the next few days as my body tried to rid itself of the foreign body it had encountered, the less said about that the better.
Let me remove that mental picture, with an altogether better one, one of a world where food is plentiful. One of a world where both animal and man live peacefully and at last there is no need to suffer or lack, and where man feels no need to fight against those that have because he doesn’t suffer or lack and has just as much as him.
Ah, it sounds like Isaiah’s vision doesn’t it, or communist literature, or a quote from Bill Hicks – either way G-d wants us to bring the world just that little bit closer to the description I’ve provided above in our own way.
In this article I intend to show how we can try and bring the world that bit closer, just by the food we eat.
So just how does vegetarianism fit into all of this? Well let me lay down four key points:
1. The grain and water used to feed and quench animals each year in this world could feed and quench the third world.
2. Type 2 diabetes, allergies, weight gain, zits, difficulty with mobility, a significantly higher risk of food poisoning and the fact that non kosher meat and even horsemeat has been found in some meat products in the UK and Europe. Plus whatever that animal ingests, you too ingest via its bloodstream, yeah – not a nice thought at all and even though kosher meat minimizes there could be a slight chance.
3. Why should a living being be killed just to provide sustenance that can be gained already? A vegetable is an edible chemical plant that turns its food into our food via photosynthesis.
4. The first two human beings on earth were vegetarian. Meat eating was an emergency measure to keep humanity alive and healthy, no emergency now though and if it was good enough for them it’s good enough for us.
I believe that vegetarianism, not only helps Jews who have no kosher facilities in their area or in their countries even (Switzerland and Norway being prime examples). But it also serves as a reminder of our commitment to faith, g-d and the wider world, sort of like an edible forget-me-not.
To those who eat meat or don’t keep kosher at all, remember what I said at the start, G-d wants us to bring the world a little bit closer to his vision in our own way. If this is not the way you want to go, no sweat, but make sure to find your own, but if you’ve been considering do this my best advice is give it a shot, there is nothing to lose and possibly a lot to be gained.
Stay healthy, Stay wise, Stay torah,
Stuckinark
by newkosher
Chanukah time is a special time of year. To celebrate the miracle of the lights, cooking food in oil has always been a tradition. In the US, it is customary to have latkes (potato pancakes) while in Israel the fried jelly doughnuts are the rage.
1 1/2 tsp yeast
1/4 c. sugar
1 1/4 c. warm water
2 1/2 cups flour
1 tsp. salt
1/2 tsp baking powder
1 tsp. cinnamon
3 tbls. margarine, melted
Oil for frying
Powdered sugar for frosting
Jam for filling
Activate yeast with warm water and sugar.
Mix in flour, baking powder, salt, cinnamon, and margarine.
Knead dough on floured surface for 5 minutes.
Let rise 1 1/2 hours.
Roll out dough and cut into circles.
Let dough rise 15 minutes and heat oil.
Deep fry, turning a couple of times, until golden brown (about a minute on each side).
Remove with slotted spoon and let drain on paper towels.
While warm, sprinkle generously with powdered sugar. Coat both sides.
Inject each doughnut with jelly.
Eat.
To inject the doughnuts with the Jelly, I used a syringe that I keep in my messy, everything else, kitchen drawer. It was much easier to use than poking each doughnut with the nozzle of a pastry bag, and a lot less messy.
This recipe makes about 20 sufganiot, depending on the size cup you use. Mine was about 2 inches in diameter.
I know that I said that each doughnut has few calories than their bigger brothers, but be careful. Make sure to have other people around to eat them with you because they can be addictive.
by newkosher
Bamia is okra and is a staple throughout the Mediterranean the and in the southern US. This is a nutritious and delicious appetizer or side dish for any occasion.
1 pound/s Okra Fresh Or Frozen
14 1/2 ounce/s Can Crushed Tomatoes
3 tablespoon/s Olive Oil
4 Cloves Garlic Chopped Finely
1 tablespoon/s Sugar
1 Lemon Juiced
1/4 cup/s Water Plus More
1. In a large heavy skillet with a tight fitting lid, combine all ingredients.
2.Bring to a boil, lower heat, cover and simmer 20 minutes.
3. Uncover, add more water, ¼ cup at a time, as needed to prevent sticking and maintain a stew-like consistency.
4. Do not stir. Continue to cook, uncovered, adding water as needed, 30-40 minutes until okra starts to fall apart and the sauce is slightly thickened. Remove from heat and cool slightly.
Recipe and photo originally from culinarykosher.com
by newkosher
This delicious soup is sure to please everyone at the dinner table. This makes 10-12 servings, enough for everyone to go back for seconds!
1 cup dried red kidney beans, soaked overnight (see note*) or 4 (15 ounce) cans
2 tablespoons olive oil
2 stalks celery, chopped
2 carrots, peeled and chopped
1 onion, peeled and chopped
1 garlic clove, minced
5 cups water
1 bay leaf
1 cup barley
1/2 cup dry red wine for optional finish, see note below**
3/4 cup (pareve) sour cream for optional finish, see note below**
1. Heat oil in a medium soup pot over medium heat. Add celery, carrots and onion. Cook, stirring occasionally, 8-10 minutes or until vegetables are wilted and tender. Lower heat to medium low and add garlic. Cook, stirring, for about 2 minutes until garlic is fragrant. Do not allow garlic to brown.
2. Rinse and drain beans. Add beans, water and bay leaf to vegetables in soup pot. Bring to a boil, stir and lower heat. Simmer soup, uncovered, for one hour. If using canned beans, simmer 20 minutes.
3. Remove bay leaf. Using an immersion blender, puree the soup. Alternatively, puree soup in batches in the work bowl of a food processor. (Use caution when processing hot liquids, it is best to wait until the soup cools for this variation of step 3.)
4. Add barley and simmer, uncovered for 30 minutes.
*To soak beans, rinse well, then place in a bowl with water to cover by about 2”. Cover and let stand at room temperature at least four hours, preferably overnight. (you may need to add water before serving, as the barley will continue to absorb and thicken soup)
**Wine adds depth and character to plain fare and elevates these humble bean and barley soup ingredients to a refined place on the Shabbos Table. To serve, ladle Red Bean and Barley into soup bowls. Top with a dollop of (pareve) sour cream and/or dtizzle with 1-2 teaspoons dry red wine.
Recipe and photo originally from thekosherchannel.com
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