Latest main courses
Rainbow Pie
A beautiful showpiece dish from Jersey Royal Potatoes. Top tip: Vary the layering in this pie with different vegetables according to what is seasonal. Try: 500 g steamed and chopped spinach, squeezed of excess liquid and seasoned with a little nutmeg. Or 500 g cooked and roughly crushed peas. I agree to have my personal […]
Vegan cholent – serves 25 people
Designed by Dan Jacobs for our Shabbat Lunch – 23rd Feb 2019 There are many ways to prepare a cholent, this is a very simple method with minimal prep, and lots of flavour! I agree to have my personal information transfered to MailChimp ( more information )
Maqlouba
Maqlouba (meaning ‘upside down’) is an Arabic dish, popular in Mizrachi Jewish homes, especially those from Iraq. Traditionally the recipe includes chicken, but here is a vegan version! It’s called ‘upside down’ because it’s layered and cooked in a pot, which is then turned upside down for serving. This recipe is slightly adapted from Yasmin Kahn’s […]
Latest in Baking
Challah Bread – from Oy Vey Vegan by Estee Raviv
Oy Vey Vegan: Vegan Cuisine with a Mediterranean Flair is a journey into the wide world of plant-based foods. Estee Raviv has created recipes for vegan meals with a curiosity for new flavours combined with old ones–further perfected with a Mediterranean flair and enhanced by her Jewish Eastern European heritage. Estee has a fresh take on all […]
Chocolate and ginger tart (gluten free)
This is a vegan chocoholic’s dream. It is rich and creamy, and yet there’s no dairy in it. This is the favourite tart of the most cheerful customer we have at the bakery, so we’ll often make it just to thank her for brightening our day when she comes in. It can be made up […]
Raw Pomegranate & Maqui Cheesecake
Pomegranates are one of those special foods that just make everything they’re incorporated into come alive. Something about their vibrant ruby color, and that perfect combination of sweet, tart and astringent (not to mention all of those flavonoids and antioxidants!) This gorgeous cheesecake is very easy to make, and involves another antioxidant all-star – maqui […]
Latest Festival Cooking
Pesach: Matzoh ball soup
It just wouldn’t be Pesach without matzo ball soup. This modern version includes a mineral rich broth and light vegan matzo balls. Complete this recipe in three easy steps: – Preparing the broth – Making the baked matzo balls – Composing the soup Kindly contributed by Kenden Alfond from Jewish Food Hero. I agree to […]
Raw Chocolate ‘Cheesecake’ (for Passover / Shavuot)
This dessert is so creamy and rich that nobody ever guesses it is raw and vegan! It makes for the perfect indulgent centrepiece on Shavuot / Seder night or anytime during Pesach / the rest of the year. Recipe by Lara Balsam I agree to have my personal information transfered to MailChimp ( more […]
Challah Bread – from Oy Vey Vegan by Estee Raviv
Oy Vey Vegan: Vegan Cuisine with a Mediterranean Flair is a journey into the wide world of plant-based foods. Estee Raviv has created recipes for vegan meals with a curiosity for new flavours combined with old ones–further perfected with a Mediterranean flair and enhanced by her Jewish Eastern European heritage. Estee has a fresh take on all […]
Latest Sides and Snacks
Sesame, paprika and seaweed Jersey Royal skewers
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Green Pea Hummus Dip
Recipe from the Yes Peas! Campaign, promoting peas in all of their seasonal glory. Two billion portions of peas will be harvested this summer – that’s approximately 337 billion peas – by around 700 British pea growers. The UK is the largest producer and consumer of frozen peas in Europe, and the annual pea harvest […]
Sweet potato toast
Today I’m bringing your one of my favorite healthy breakfast recipes—sweet potato toast. It’s easy to make and is packed with vitamins (sweet potato is one of the healthiest foods on the planet) and protein from the peanut butter. Recipe by Michelle Cehn from World of Vegan and Toni Okamoto from Plant Based on a Budget for the Plant-Based on a Budget Meal Plan. […]
Latest Soups and Salads
Pesach: Matzoh ball soup
It just wouldn’t be Pesach without matzo ball soup. This modern version includes a mineral rich broth and light vegan matzo balls. Complete this recipe in three easy steps: – Preparing the broth – Making the baked matzo balls – Composing the soup Kindly contributed by Kenden Alfond from Jewish Food Hero. I agree to […]
Kneidlach recipe from ‘Oy Vey Vegan’ by Estee Raviv
Oy Vey Vegan: Vegan Cuisine with a Mediterranean Flair is a journey into the wide world of plant-based foods. Estee Raviv has created recipes for vegan meals with a curiosity for new flavours combined with old ones–further perfected with a Mediterranean flair and enhanced by her Jewish Eastern European heritage. Estee has a fresh take on all […]
Creamy Mushroom Soup, (without the cream!)
A wonderfully easy soup to make that transforms basic store cupboard ingredients in to a sumptuous, velvety soup – perfect for autumn/winter. I agree to have my personal information transfered to MailChimp ( more information )
Latest Desserts
Raw Chocolate ‘Cheesecake’ (for Passover / Shavuot)
This dessert is so creamy and rich that nobody ever guesses it is raw and vegan! It makes for the perfect indulgent centrepiece on Shavuot / Seder night or anytime during Pesach / the rest of the year. Recipe by Lara Balsam I agree to have my personal information transfered to MailChimp ( more […]
Spelt banana bread loaf
A deliciously indulgent loaf cake that everyone can eat, recipe by Silvia Nacamulli My good Israeli friend Einav turned vegan and mentioned that she had changed my recipe for a pear and chocolate loaf into vegan banana bread. I was wary when she mentioned the recipe, but I must admit that it’s delicious. I tweaked […]
Creamy vanilla fudge recipe from BOSH!
Plant-based chefs Ian and Henry from BOSH! have created a delicious creamy vanilla fudge – so you can enjoy the sweet treat if you’re vegan, dairy-intolerant or just want to try something new in the kitchen! “This fudge is so insanely creamy, that you wouldn’t believe there’s no diary in it. We add a touch a coconut […]