Oy Vey Vegan, a new cookbook by Estee Raviv is a beautiful collection of vegan recipes with a Mediterranean flare. Enjoy a preview with these two recipes – both modern takes on Jewish culinary classics! Click here for more details or to purchase the book
Kneidlach / Matzo Ball (20 balls)
In the process of writing my first vegan cookbook “Oy Vey Vegan,” I recreated the traditional matzo ball soup. I couldn’t be happier with the result. The texture is somewhere between kneidlach and gnocchi, which I love! It melts in your mouth, and the flavor / spices are perfectly seasoned and decadent.
- 3 red potatoes, peeled, cooked and mashed (1 1/4 cup)
- 1/2 cup matzo meal
- 2 tablespoons arrowroot
- 1 tablespoon onion powder
- 1/2 teaspoon kosher salt
- 1 tablespoon dried parsley
- 1 tablespoon nutritional yeast
- 2 tablespoons olive oil
- 2 tablespoons club soda
- Mix all the ingredients in a bowl and place in the fridge for about half an hour.
- Create balls from the dough, and cook them in the boiling soup. When they float they’re ready.
- Take them out as soon as they are ready, and when you are ready to serve, simply add 2-3 balls into a serving plate, pour the soup on top and serve.
You can add it to any vegetable soup or wait for my next post with the soup recipe.
Growing up in a Jewish home means eating chopped liver or pate during every holiday!
The taste of chopped liver is very distinct. The main ingredient in chopped liver, besides liver, is onion. The onion basically creates a yummy sweet flavor, and you will not believe how easy it is to make a vegan alternative to chopped liver. The version that I’m making has no aftertaste versus eating real liver. The crunchiness from the walnuts with the sweetness of the sautéed onions combined with the creaminess of the beans, produces a perfect delicious vegan pate. It is so much better for your body than real liver and it’s packed with proteins and vitamins. It is great appetizer, it’s elegant, and gourmet.
- 2 cups onion, chopped
- 2 tablespoons olive oil, divided
- 1 cup black beans or red beans, soaked overnight, cooked and drained
- 1/3 cup walnuts
- 1 tablespoon kosher-certified Cognac
- In a nonstick pan on low heat add 1 tablespoon olive oil, onion, salt and pepper. Sauté until translucent.
- Pour onion mixture into the food processor, add beans, walnuts, 1 tablespoon of olive oil and cognac, Pulse until you get pate-like smooth consistency.
- Spread on crackers, toast, matzo or on slices of peppers and serve in room temperature.
For more great recipes from Estee Raviv, visit From Estee’s Kitchen
The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.