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curry

Potato and Aubergine Curry

This curry base can be used with your preferred combination of veggies, my favourite is Potato and Aubergine so I’ve written the recipe out for this. Author: Dan Jacobs

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Beet Pesto

 Recipe courtesy of International Year of Pulses. In December 2013, the United Nations General Assembly (UN) voted unanimously to declare 2016 the International Year of Pulses (IYP). Since 1959, the UN has dedicated special years and observances to promote international awareness and action on various topics. Throughout 2016 the Global Pulse Confederation (GPC) will celebrate, […]

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Sweetcorn shakshuka

Recipe courtesy of Ori Shavit. Ori is a food journalist, blogger and animal rights campaigner. She publishes recipes on her blog vegansontop.com, teaches vegan cooking classes and promotes veganism in Israel. You can read her ‘My Life as a Vegan’ interview by clicking here.

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Jerusalem Artichoke, White Wine & Thyme Pie

Just to clear up any confusion, globe artichokes are the big green spiky things and Jerusalem artichokes are the little knobbly things that look like potatoes. They have an unusual sweet flavour that is difficult to describe. Word of warning, they oxidise quickly, so you need to peel them and drop them into cold water mixed with the juice of half a lemon to prevent discolouration. Try swapping the white wine for red wine and the thyme for rosemary, simple substitutions that give totally different results.

Jewish Vegetarian Society
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