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 TKMPLE SETH EL 7400 Telegraph Road Bloomfield Hills, MI 48301 (810) 851-1100 BOOKS LLJ Cn w w LU 110 We Buy and Sell Good Used Books LIBRARY BOOKSTORE 545-4300 Open 7 Days Books Bought in Your Home M. sempuner Find It All In The Jewish News Classifieds Call 354-5959 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 1 1