TEMPLE BETH EL
proudly presents
Vegetarian
Kosher Cooking
EILEEN 60117 SPECIAL TO THE JEWISH NEWS
eeping kosher is not easy
if you're a vegetarian.
Even trying to cut down
on meat consumption is
tough. Face it, there's some-
thing almost sacrilegious about
parve chicken soup.
Most people love peas and
carrots but, one mention of the
word vegetables or tofu in my
house and it's every man for
himself. Unless they're dis-
guised in a sauce or hiding un-
der a noodle, they don't stand a
chance. My husband is almost
no help when it comes to getting
my kids to eat certain species of
green and yellow stuff. It's not
that he doesn't like vegetables
it's that he only likes certain
kinds of vegetables. If it's $27.00
a pound and out of season, you
can just bet that's what he's got
a craving for. When he helps me
shop, we end up with half a
dozen cans of artichoke hearts,
hearts of palm and baby corn-
letts.
I've had to become devious (a
trait no self-respecting mother
should be without). I've learned
to sneak a mushroom in here
and a lima bean in there. En-
K
AHARON APPELFELD
Internationally Renowned Israeli Author
speaking on
"MY LIFE, MY WORK"
Sunday, April 17, 1994 10:00 a.m.
Open to the Community
No Charge
Mr. Appelfeld is the author of eleven books which include Badenheim, 1939, Tzili:
Unto The
The Story of a Life, and To The Land Of Cattails. His most recent works are
Soul and Beyond Despair: Three Lectures and a Conversation with Philip Roth.
"No one surpasses Aharon Appelfeld in portraying the crisis of European civilization
both before and after the Second World War. He's one of the best novelists alive."
— Irving Howe
Underwritten by the Theodore and Mina Bargman Fund
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tire meals are meatless and my
gourmets are clueless to the fact
that they're consuming foods
that are actually good for them.
Salads can also be your friend.
There's an endless array of
items that can be incorporated
into a little lettuce and a few cu-
cumbers. If you're really brave
you can do away with the let-
tuce all together.
We haven't given up meat
entirely in our house but we
have started to enjoy a much
healthier eating style. There
may be hope for my guys yet,
but I'm not holding my breath.
BROCCOLI STRUDEL
2 c. green onions, chopped
3 heads broccoli, washed
and chopped
1 lb. mushrooms, sliced
c. butter or margarine
1 lb. shredded Swiss
cheese
/2 t. salt
1 t paprika
4 T. lemon juice
4 oz. toasted slivered
almonds
6 eggs, beaten
1 t. dill weed
24 sheets phyllo dough
1'/2 c. melted butter or mar-
garine
Preheat oven to 375 degrees.
In a large skillet melt 1/2 c. but-
ter and saute onions, broccoli
and mushrooms. Add cheese
salt, pepper, paprika, lemon
juice, almonds, eggs and dill
weed. Cook and stir until blend-
ed. Remove from heat. Lay 6
sheets of phyllo one on top of the
other, buttering each layer be-
fore you add the next layer.
Place 1 /4 of the vegetable mix-
ture on half of the phyllo rec-
tangle. Roll as a jelly roll.
Repeat with remaining dough
and vegetable mixture. Place
seam side down on baking sheet
and brush with melted butter.
Cut diagonally halfway through
layers to make 2-inch pieces.
Bake 20 to 30 minutes until
golden. Cut in slices to serve.
Serves 6 to 8.
1
ZUCCHINI CRUSTED
PIZZA
3'/2 c. grated zucchini
3 eggs beaten
'/3 c. flour
/2 c. grated Parmesan
./2 c. Parmesan
1 /2 t. dried basil
salt, pepper
olive oil
Preheat oven to 350 degrees.
Salt zucchini lightly and let sit
15 minutes. Squeeze out all the
excess moisture. Combine all
ingredients and spread into the
oiled 9 x13 baking pan. Bake 25
minutes until firm. Brush top
with oil and broil under mod-
erate heat 3 to 5 minutes. Pile
all your favorite pizza toppings
(tomato sauce, olives, sauteed
mushrooms, green or red pep-
per and mozzarella cheese). Re-
VEGETARIAN page 112
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