by Roberta Kalechofsky
This cookbook combines the great tradition of the Sabbath with vegan cooking. Most of these recipes require little cooking and keep very well at room temperature. More than a cookbook, there is an introduction on the origins of the Sabbath with notes and quotations by famous Jewish writers with illustrations that are both whimsical and pious.
Whether cooking for a crowd or a family of two or four, readers will find an abundance of ideas including summer/spring outdoor Shabbat dinners and Saturday lunch spreads.
Eggless Challah, Stuffed Cabbage with Squash, Vegetarian Cholents, Dijon Onion Soup, Tangy Kale Salad, Gingered Eggplant, Transylvanian Goulash, Apple Cherry Pecan Strudel, and Chocolate Orange Walnut Torte, are a few of the mouth-watering dishes to be made.
- Published in 2010
- Approximately 8’’ x 10’’, 0.5’’ thick, 264 pages
- Green text on white background
- Traditional Shabbat meals made vegan