Check. Honey cake, donuts and babka.
No problem. Yiddish Kitchen is divided by
course, covering recipes for every Jewish
holiday — with menus and make-ahead tips
for each — and every day. Roasted Squash
Hummus, Cranberry Crunch Tuna Salad,
Eggs Florentine with Lox on Everything
Bagels, Stuffed Cabbage, Savory Lamb
Goulash, Cholent, Halvah, Macaroons, Black
and White Cookies — even sauces and con-
diments, from charoset to Russian dressing
— get the Miller and Robins treatment.
The authors even provide a Yiddish glos-
sary (for those who love their Jewish cuisine
but aren’t up on the language) and resources
for living a grain- and dairy-free lifestyle.
“We wrote this book with a lot of heart and
spirit,” write Miller and Robins. “We’d love
to see this book passed down through the
years, from bubbies to babies, put on display
and splattered with shmaltz (a true symbol of
honor). Our recipes are literally ‘for life.’”

BORSCHT
Borscht is as beautiful as it is nutrient dense.
Made with deep-red-colored beets and
topped with a swirl of dairy-free cream, you
will certainly channel your inner bubbie
when you make this one.
3 large red beets, peeled and diced
2 large carrots, diced
1 large onion, diced
2 Tbsp. avocado oil (found in most
health-food stores)
6 cups beef broth
⅓ cup coconut cream
1 tablespoon tapioca starch

Sea salt and pepper to taste
In a large stockpot over medium-heat,
saute the beets, carrots and onion for 15
minutes in the avocado oil. Next, add in the
beef broth and bring to a simmer. Allow the
vegetables to simmer for about 30 minutes,
or until tender.
In a large blender, puree the soup mixture,
doing so in small batches if necessary.
Pour the soup back into the stockpot and
turn the heat to low. Introduce the coconut
cream and stir well.
In a small bowl or cup, take about a quar-
ter cup of the soup and combine it with the
tapioca starch. Mix it well to make a slurry,
and then pour it back into the stockpot. Stir
well and allow the soup to thicken over the
next few minutes.
Add sea salt and pepper to taste and serve
hot.
Makes 8 servings.
Bubbie’s tip: I want that you should make
this gorgeous! Just spoon a dollop of dairy-free
sour cream or coconut cream for a culinary
delight.

FLUFFY MATZAH BREI
Separating the eggs in this recipe will result
in a light and fluffy matzah brei. Depending
on what kind of matzah you use, soaking
might not be necessary or might take less
time. If using store bought, skip the soaking
step and just mix the matzah with the egg
yolks.
1 sheet matzah (see recipe, below)
2 eggs, separated
½ tsp. vanilla extract

1 tsp. maple syrup
Dash cinnamon
Pinch salt
2 tsp. coconut or avocado oil
Maple syrup, for serving

Break up the matzah into bite-sized piec-
es and place in a bowl. Cover with water
and set aside for 10-15 minutes, or until
soft. You can test it by removing a piece
and breaking it in half. If it snaps like it did
before soaking, give it a little bit longer.
Meanwhile, beat the egg whites until stiff
peaks form. In a separate bowl, beat the
yolks with the vanilla, maple syrup, cinna-
mon and salt.
Once the matzah has soaked, use your
hands to squeeze out the water and place
the matzah into the egg yolk mixture. Stir
to combine, and then gently fold in the
whites.
Heat a small skillet over medium heat
and add the oil. (A non-stick or well-sea-
soned, cast-iron skillet works best for this.)
Once it shimmers, pour in the matzah brei
mixture. Cook for 3-4 minutes before flip-
ping and cooking an additional 3-4 minutes
on the other side. Serve with maple syrup.
Makes 1 serving.
Bubbie’s tip: Don’t like maple syrup? This
matzah brei is also delicious with fresh or
cooked fruit!

GRAINFREE MATZAH
What happens when Passover rolls around
and gluten and grain are off the table?
Passover without matzah just isn’t Passover!

continued on page 43

April 7 • 2016

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