WISHING OUR FRIENDS
A HAPPY NEW YEAR!
arts & entertainment
• BUILDING BLOOMFIELD'S
FINEST SANDWICHES
• HOMEMADE SOUPS
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•RICE PUDDING
•HEALTHY SALADS
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$5_00
starting at
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per person
(8 person minimum)
Cookbook welcomes vegans
to the Rosh Hashanah table.
Fax 248-540-6269
877 W. Long Lake
at Telegraph
Bloomfield Hills
any ardor of $30.00 or more I
Not good with any other offer
Expires 10/13/12
A Time For Rejoicing
248-540-7220
OFF
I
WISHING OUR VALUED CUSTOME
A HAPPY & HEALTHY NEW YEAR
Robert and Staff
(248) 682-3400
The Ginopo'
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880 S
(248) 851-8222
ebelt at 12 Mile • Farmington gills
118
September 13 ® 2012
3N
.
arnily8 Sta,
Wish Our Custome Very Ha
Gail Zimmerman
Arts Editor
N
ava Atlas, the author and illus-
trator of many well-known
vegetarian and vegan cook-
books, including Vegan Express, Vegan
Soups, The Vegetarian Family Cookbook
and The Vegetarian 5-Ingredient Gourmet,
fills a gap in the vegan repertoire with her
latest collection, Vegan Holiday Kitchen
(Sterling Publishing).
She provides more than 200 recipes
for a variety of holidays, including many
dishes for Thanksgiving and complete
chapters for the Jewish holidays of Rosh
Hashanah (Multi-Mushroom Barley
Soup, Vegan Cholent, Sweet Potato
Tzimmes), Chanukah (Traditional
Latkes-Vegan Style) and Passover (Simple
Vegetable Soup with Vegan Matzah Balls,
Vegan Matzah Brei, Coconut Almond
Best Wishes to our Customers & Friends
for a Happy and Healthy New Year
4170 Orchard Lake Rd. (near Pontiac Trait
Orchard Lake, MI 48323
>> food
40
MULTI-MUSHROOM
BARLEY SOUP
In its basic form, mushroom-barley
soup is a great favorite in Jewish fare.
Using a variety of mushrooms — a
combination of any two or three of
cremini, shiitake, baby bella and white
mushrooms — adds interest to this
comfort soup without tampering too
much with a classic. Note: This recipe
is soy-free and nut-free.
2 Tbsp. olive oil or other healthy
vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 cup raw pearl barley
3 large celery stalks, finely diced
1 large carrot, finely diced
1 32-oz. carton vegetable broth
2 bay leaves
1 /2 tsp. dried thyme
2 tsp. paprika
12-16 oz. mushrooms, stemmed
and sliced
2 cups rice milk, or more or less as
needed
1 /4 cup minced fresf dill
1 /4 cup minced fresh pars,
salt and freshly ground pepper to
taste
Heat the oil in a soup pot. Add the
onion, and saute over medium heat
until translucent. Add the garlic, and
continue to saute until the onion is
golden.
Place barley, celery, carrot, vegetable
broth and 2 cups water in a soup pot.
Bring to a gentle boil, then lower the
heat and add the bay leaves, thyme and
paprika. Cover, and simmer gently for
Macaroons).
"Being a vegan
today is easier than
it was being a veg-
etarian 20 or 25 years
ago," she writes. "It wasn't much of a
leap when my own family went from veg-
etarian to vegan some years ago.
"Interestingly, it was the dairy prod-
ucts used so lavishly in the Jewish reper-
toire that presented more of a challenge
than did removing meat and fish from
the recipes [for Jewish holidays]. Brisket,
roast chicken and gefilte fish are easy to
dispense with altogether. But how does
one make matzah balls, latices and chal-
lah without eggs; noodle kugel without
dairy; or for that matter, honey cake
without honey?
"These are the challenges that test one's
vegan mettle, but I think [my] plant-based
versions come through with flying colors.
What's left to say but, rOy! Let's eat!"' ,17
30 minutes.
Stir in the mushrooms, and simmer
for about 30 minutes longer, or until
the barley and vegetables are tender.
Add enough rice milk to give the
soup the consistency you like — I like
it slightly thick. Stir in the dill and
parsley, and season with salt and pep-
per.
If time allows, let the soup stand for
an hour or so off the heat. Just before
serving, heat the soup through. Add
more rice milk as needed, and adjust
the seasonings. 8 or more servings.
SEVEN-VEGETABLE
COUSCOUS
Seven is a lucky
number in Jewish
tradition, so a
soup or stew
featuring seven
vegetables is a
New Year's favor-
ite among Sephardic Jews. A bountiful,
colorful tribute to the harvest, you
need not save this treat for holidays
only. Don't be put off by the long list
of ingredients. It's as easy as can be.
Note: Recipe can be made gluten-free
by substituting quinoa for the cous-
cous (less authentic, but still delicious)
and soy-free by substituting olive oil
for Earth Balance. To make this dish
more festive, top with sliced or slivered
toasted almonds.
11/2 cups couscous
1 Tbsp. Earth Balance
1 tsp. turmeric
1 tsp. salt