#jewish vegan cooking

[vegan-nom-noms]

Vegan Potato Latkes Recipe

[culinary-vagabond]

Recook: Challah

[ftafp]

Since it's that time of the year again (the time where I feel like ranting about food and shooting pointed glares at smug europeans), I think it's time I correct a bunch of popular misconceptions about american and american immigrant cuisines

Let's take them one at a time

Yes, America has a cuisine. Dozens actually, before you even factor in immigrant cuisines that have maintained a recognized distinction. In no particular order: Pennsylvania is famous for its wide variety of baked good (notably chocolate chip cookies), every state south of the mason dixon has its own regional style and definition of barbecue, Louisiana is home to both cajun and creole cuisines (which are a blend of spanish, french, indigenous, african and english foodstuffs), texas has tex-mex (which is less a fusion and more a relic of when texas was mexican territory), and california, which is famous for its combination of east asian elements with existing american traditions.

Aunt Jemima and Mrs Butterworth are NOT maple syrup. This is a mistake I also see plenty of americans make. Those syrups, which are cheap and come in a plastic bottle are mostly just corn syrup and brown food coloring. Actual maple syrup, which mostly comes from canada, new england, and upstate new york, is significantly thinner (about the viscosity of half-and-half) and has a complex taste similar to light brown sugar and fenugreek.

Biscuits and Gravy isn't what it sounds like to europeans. It's not even remotely close. American "biscuits" are a type of buttery, flaky, unsweetened roll similar to buttered scones, and are traditionally made with buttermilk. The name is an example of divergent evolution: both european and american biscuits are derived from ship's biscuits, a dehydrated cracker with an absurdly long shelf life that needed to be dunked in a broth or beverage before eating. European biscuits were sweetened to make them taste better dunked in black tea. while american biscuits were made buttery to make them taste better dunked in stew or gravy.

American Cheesemaking isn't just Cheez-Whiz. America actually has a wide variety of local cheeses, with the most notable being Colby (similar to mild cheddar), Monterey Jack (a hard, salty cheese used in quesadillas), Pepperjack (a softer cheese made from monterey jack mixed with peppers and dried herbs), Meunster (a funky semi-soft cheese that melts well), and particularly cream cheese (a spreadable fresh cheese similar to mascarpone that is traditionally smeared on bagels, or used to make cheesecake)

American Cheese IS real cheese. It's not made of plastic, it's a mix of cheddar and colby melted into a cheese sauce with fresh cream or milk and then cooled, which allows it to melt absurdly well and gives it a "floppy" texture. Typically sodium citrate (i.e. citrus juice + baking soda) is added to prevent it from getting greasy when melted. A similar step is used in some american versions of mozzerella and emmental that are intended for sauces.

Cream Cheese is NOT Kosher. Well, sort of. Not exactly. While cream cheese is a staple of american jewish cuisine, and does meet all the qualifications to be kosher, actual kosher delis are forbidden from using either cream cheese OR new york water for their bagels. For cream cheese reason is that kashrut is very stringent about cross-contamination between meat and dairy (this was historically to prevent shepherds from serving a calf or goat in its mother's milk), and these delis are famous for their corned beef and brisket. As for new york water, it has microscopic shrimp in it. As a result, these delis typically serve vegan cream cheese and make their bagels with filtered water

Turkey doesn't make you tired. It's not noticably higher in tryptophan than anything else at the table, and there's no evidence tryptophan causes tiredness. The reason you feel tired after thanksgiving is because you were either cooking or traveling all day, and then ate a giant feast while arguing with your racist cousins. That would wear anyone out.

American Immigrant food isn't "fake". Seriously, how fucking racist do you have to be to think this? No, it's not the same as the stuff you get in the original country, because it's an entirely separate cuisine in its own right, born from a hybridization of techniques, ingredients, and flavor palates. Most notably, these traditions typically use a lot more beef than the cuisine they're derived from, and in the case of Chinese food, are typically toned down in terms of spiciness to emphasize the sweet and salty flavors that are more popular among americans.

American wasabi is another story. Wasabi root is very expensive to import here in the us, so to meet demand, importers market a mix of horseradish and green die as a substitute.

MSG isn't "muh evil chemicals". Or at least, it isn't any more so than anything existing. Literally everything is chemicals. Msg actually occurs naturally, forming on the surface of seaweeds that are high in it, most notably Kombu, a type of kelp traditionally used in japanese cuisine to make dashi, sushi, and rice seasonings. The reason you get a headache after eating chinese food is that you ordered the saltiest thin on the menu and then poured soy sauce all over it.

[sashathegirl]

my favorite part of the bible is when jesus says "love thy neighbor, unless theyre gay, trans, nonbinary, non white, muslim, jewish, buddhist, hindu, non religious, a woman, neurodivergent, physically disabled, anything to the left of nazism, someone who doesnt fw rape, pro women having choices, anti incel, anti military, pro children knowing that gay people are allowed to exist, someone who acknowledges climate change, anti putting rapists in office, vegan, vegetarian, a man under 6'1, any men who do gay shit like shower or eat non raw food, people over 40(old) and under 25(gay), anyone who went or goes to college, feminists who like trans people, "feminists" who dont like trans people, anyone against israel actively doing a genocide, anyone against russia trying to take ukraine, anyone who knows the holocaust happened, or anyone who thinks you should have "empathy" or "morals". everyone else is good tho" he was totally cooking with that one

[the-jumblr-cookbook]

Welcome to the jumblr cookbook!

The point of this blog is to collect and share recipes from jumblr users. This blog is ran by @moran-with-a-g, you may DM me if you want to join in and help! Our other mod is @emotionalsupportgolem

Rules:

1) The recipes don't have to be of inherently Jewish foods! They need to be recipes you (someone who's part of jumblr) tried before - that you either made or ate. That's it! They can also be non-kosher.

2) One recipe at a time, separate different recipes to different submissions (which you can send either via ask or via submission).

2) Your suggestion must include:

What the recipe is

ingredients (with amounts/ratios)

utensils needed

instructions (preferably step-by-step)

suggested template will be under the cut

3) The suggestion needs to be in either English or Hebrew. If you can include both, that's preferable. If not, We will add a translation to the language that's missing.

4) We do not allow anonymous submissions, to make sure the person suggesting is actually part of jumblr. If you want to remain anonymous you can DM the recipe to @moran-with-a-g.

5) If your recipe was taken from another jumblr post, and you didn't alter it majorly, we prefer you tag us in a reblog of it (and add any alterations you make if you do) instead of submitting it, unless the op gave you permission.

6) Images of the results are encouraged, just please don't add too many, as we plan to include image ids for everything and too many images could be overwhelming for us.

7) Optional:

If you can, include IDs to your images.

If you first saw the recipe online, add a link to the original blog.

Try including the origin of the dish - look at the tagging system below to see what I mean.

Try to include the estimated time it takes to make the dish.

Recipes that can be made multiple ways (for example, that can be made both kosher and non-kosher, or both have both vegetarian and vegan options) will include all relevant tags even if it's not exclusive. So you may notice a recipe that mixes dairy and meat in the kosher tag if it includes alternatives in it.

The the main tags for navigation in this blog are as followed:

Kashrut related: Meat | Dairy | Fish | Parve | Kosher | Kosher-for-pesach (kitniyot) | Kosher-for-pesach (non kitniyot) | Non-Kosher

Dietary restrictions: Vegetarian | Vegan | Gluten-free

Type: meal | appetizer | condiment | snack | dessert

Origin: Ashkenazi | Mizrachi | Sephardi | not inherently jewish | Italian | Yemeni | Moroccan | German | Polish | Nigerian | tbc...

Other: not a recipe | עברית

These will improve it over time, and you may suggest more if you think they'll be useful!

Other Jumblr blogs for your enjoyment:

@jewish-culture-is, @hate-free-jumblr, @jewish-vents, @jumblr-described

Formatting templates under the cut:

English:

Suggested Template:

Recipe Name

Type: meal/appetizer/condiment/snack/dessert

Estimated cooking time:

Ingredients:

list & quantity

+ suggested alternatives for vegan/gluten free/kosher

Utensiles + Tools:

stuff like pans, pots

oven, stove, blender

Instructions:

Preferabbly step by step

If you need to pre-heat the oven put that first!

<optional image of the results here>

Hebrew:

המלצת נוסח:

שם המתכון

סוג: ארוחה/תוספת/ממרח/חטיף/קינוח

זמן הכנה משוער:

רכיבים:

רשימה וכמות

המלצות לתחליפים לגרסאות פרווה/טבעוני/ללא גלוטן/כשר וכו

כלים נדרשים:

סירים או מחבתות וכו'

תנור, כיריים, בלנדר וכו'

הוראות הכנה:

עדיפות להוראות לפי שלבים

אם צריך לחמם מראש תנור אז לכתוב מראש!

<מומלץ לצרף תמונה של התוצאה>

[vodrae]

We need to give more props to our mighty god Alfred Pennyworth, only to thank him for his patience when he has to cook for the entire team

Bruce, Harley, Kate: Jewish ascend, don't eat pork, a lot of sea foods and horse.

Ivy: Vegan, except for rich man meat.

Talia: The League certainly has some of the best chef, bakers...in the world, everytime she's on vacations in the manor, it's personal. I don't know her relationship with pork, I mean, Chinese people love it, and Arab people being mostly muslim, it would be cultural not eating it. Also loves spice.

Dick: Romani, grew on the road, can survive on tuna cans and cereals.

Barbara: Her family was always ordering somewhere and most of the time tacos or chinese food.

Helena Bertinelli: Pasta and wine. By a chef. She loves pizza. And tomatoes.

Jason, Selina: Latinos, favourite meal would 100% be with pork, and spicy.

Tim: Survived alone on monster energy, milk and instant noodles and late burger when he stalked Bruce and Dick. That's why he smol.

Steph: Unstable household, she was feeling like a chef when there was cheese in her mac and cheese. Also vegetarian.

Cass: Will eat the entire plate. I mean litteraly. One time Bruce said her to drink her cup till it's hot, she was chewing on porcelain. Love desserts otherwise.

Harper and Cullen: Survived on chili.

Duke: Cornbread. He loves cornbread. Pretty normal household for once.

Damian: Vegeterian, and fed by chefs and Talia's cooking. It's. Personal.

Bonus :

Clark : Fed by Ma Kent. It's why he big and strong. Doesn't understand a meal without meat.

Lois : Doesn't understand a meal without fruits and vegetables.

Diana : Fed for 3000 years by immortals cordon bleu. Loves ice cream too much. It's. Personal.

[askjumblr]

I was reading a jumblr post (excellent post, very good at explaining things and therefore very educational for me) and it mentioned "You shall not eat anything with its blood." Which made me think. My dad was Jewish and he always wanted his steak cooked well-done, no pink inside. I picked up eating it that way from him. My mom on the other hand isn't Jewish and prefers her steak medium rare. I'd always thought it was a health thing, but is it actually a Jewish thing to want your meat well-done? I get so much flack for wanting it well done when some people think it's a waste of meat to cook it like that.

Mod note: no anon, kosher meat gets salted to get rid of all the blood. That's what the term "kosher salt" comes from, it is salt used for kashering meat. People who keep kosher can have rare or even raw meat if they felt like it, as long as it's kosher.

[mariacallous]

Sour cherries are only available fresh for a few short weeks in early summer. When they are in season, it’s always a frenzy at the farmers’ market to snag a few pounds of these glistening, highly-coveted cherries. While their season is short, you can almost always find them jarred or frozen at any Eastern European, Ukrainian or Russian market.

They are aptly named, as they are very sour when eaten raw. When they are cooked with any kind of sweetener, sour cherries transform into something much more palatable and subtly tart. Sour cherries are native to Europe and Southwest Asia. They are commonly grown in Eastern Europe. Ashkenazi Jewish cuisine features sour cherries in a myriad of recipes like compotes, vareniki, with blintzes or even pickled. Sour cherries are also popular in Persian, Turkish and Greek Jewish cuisine, where the fruit is often used in syrups, preserves and juice. It is also added to savory dishes like Persian saffron rice. Wherever sour cherries can be found, they are incorporated into that region’s local cuisine. 

Sour cherries are especially delicious in baked goods, like this one-bowl sour cherry and sour cream snacking cake. This simple recipe can be prepared with either fresh, frozen or jarred sour cherries, and the sour cream can be substituted for Greek yogurt. The sour cream adds a rich tenderness to the cake that perfectly pairs with the bright acidity of the cherries. If you’re looking for a pareve alternative, you can make this cake non-dairy by substituting the butter for vegan butter and the dairy for a non-dairy unsweetened yogurt. This simple cake is perfect as a sweet treat at the end of a meal, or alongside a morning cup of coffee or tea. Whenever you eat it, sour cherry cake will sweeten your day.

Note: This cake keeps for 3-4 days stored covered at room temperature. 

[11x13kyle]

have any stupid style headcanons?

oh SO many dude you have no idea

stan will wear the stupidest outfits of all time, go around with his hair unkempt and greasy, have the worst eyebags you’ve ever seen, and kyle will look at him like god…….isn’t he just so dreamy???

they alternate between who cooks and who cleans but by god is stan ALWAYS doing repairs. it’s not just because kyle is lazy (that’s part of it) or that he doesn’t want to get dirty and sweaty (that too) but it’s also that kyle simply has no idea what he’s doing. one time he feels emasculated by the fact that he just sits there while stan does the repairs so he tries to help but he does it so poorly that stan gets pissed and tells him to just let him do it himself, which makes kyle all huffy

stan is in kyle’s phone as “Stan Marsh” and people think he’s a total freak for it. he justifies it by explaining that everyone in his phone is first name last name, even his parents, but that just makes it even more offputting

on that topic, they don’t really do pet names besides the occasionally baby or honey once in a while when they feel really affectionate or the other is in a kind of pathetic state. they mostly call each other by their names or like dude or man. sometimes kyle uses “stanley” as a kind of pet name but he also calls him stanley when he’s really really mad so it’s a bit hard to tell sometimes!

stan gets more jealous than kyle because for all of kyle’s insecurities, he knows stan isn’t going to leave him for some rando. stan also knows this at his core but it doesn’t stop him from getting unbelievably mad when another guy has the audacity to flirt with kyle. he doesn’t even try to hide it either. this isn’t an issue for kyle it makes him twirl his hair and kick his feet almost every time (the only reason for the almost is the times where it’s inconvenient so then it’s just irritating)

stan tries to be a good shiksa boyfriend and participate during jewish holidays, which kyle finds sweet, but he gets SO embarrassed when stan is reading a prayer in front of his parents because his pronunciation is just the worst and it’s basically incomprehensible. he doesn’t blame him, it’s just so so painful and kyle stands there like 😀 the whole time

when they were like 11-15 years old one of their most important intricate rituals was competing over height. kyle was taller than stan for most of those years but there were two occasions where stan outgrew him, and on the second occasion it was permanent because kyle definitely stopped growing by like 14. it was also intensified by the fact that stan was bigger and stronger than kyle, who isn’t exactly weak or anything it’s just. comparatively. the first time kyle notices this he has to fight so hard to pretend like it isn’t making him swoon because having a crush on his best friend is so humiliating.

stan is a vegetarian when he’s an adult but he goes through a two year vegan phase in his early 20s and whenever kyle eats meat he gives him these sad puppy dog eyes about it, which doesn’t actually change kyle’s dietary habits and really just serves to annoy him

stan enjoys working out as a kind of catharsis, mostly like lifting weights and hiking (which has the added benefit of being in nature and giving him the chance to see cool animals) and kyle hates doing this stuff so bad but sometimes he’ll tag along because stan likes it so much that he wants to support him. every time he joins stan on a hike he feels like he’s about to die and it makes him feel like a huge loser because like how is he struggling more with this than his boyfriend who is literally asthmatic. it’s not that kyle hates anything athletic it’s just that what he considers a tolerable form of working out is COMPLETELY different to what stan likes

kyle makes a point to be extremely aware of what’s going on in the world, be it politics, pop culture, or niche internet drama. stan doesn’t give a shit even a little bit. a lot of the time when kyle complains about something some extremely famous person did stan will go “is that a coworker of yours?” and kyle is like ?????no. when kyle explains hyperspecific discourse stan will nod along and smile at him because he doesn’t understand a single word he’s saying but he loves hearing kyle talk

they both like watching football to a certain extent but stan is the only one who actually is invested. kyle only cares if the broncos are close to or actively winning the super bowl, and even then it’s nowhere near as serious as stan takes it. kyle will try to proposition stan in the middle of an important play and stan will move his hands away and go “can’t. i’m watching.” which makes kyle get SO offended

kyle facebook stalks their old classmates and stan thinks this is the actual stupidest past time in the world. every time he does this stan goes “hey dude, have you been outside today? wanna go on a walk?” and kyle says something like “did you see that clyde got divorced again?” and stan goes “kyle, i literally doesn’t care at—wait, really?”

kyle is really controlling of the decor for their house once the two are like actual adults with real jobs. he wants their house to be neat and mostly minimalist and reflect their maturity (save for some photos and cute little tchotchkes) which conflicts with stan’s desire to fill their living space with anything and everything. stan will bring home some shit like a sexy leg lamp or a 6 foot framed and signed poster of john elway and go “living room?” and kyle will screech “NO. ABSOLUTELY NOT GET THAT OUT OF HERE.”

the decor issue is a trauma response to when the two of them shared an apartment with kenny for like 4 years and stan and kenny were allowed creative control, which meant some of the dumbest dude decor ever. it was acceptable at like 22 but by the time they’re 26 kyle is practically begging them to stop

whenever stan and kyle get into a big argument they use comparing each other to randy or sheila to be particularly nasty but they use comparing each other to cartman as like an ultimate trump card. it eventually gets banned because it’s too powerful and that’s not really fair!

[punkbakerchristine]

coming up on a year of me baking, so here are some things i’ve picked up on along the way:

read the recipe, especially with baking. if a recipe tells you to do something, it’ll probably tell you. the biggest mistake i see happen with people on the great british baking show (especially the celebrity one) is people overthinking things. a recipe is basically a successful lab experiment that was recorded, so i would listen to them if i were you.

that cooked.wiki/ shortcut is a huge lifesaver. really, i don’t know where i would be without it.

baking is science. cooking is an art. in fact, it wasn’t until around the 18th century when women started entering the kitchen to bake. i.e., this whole trope that baking is a feminine thing flies right over my head.

as mary berry would say, chocolate melts in your pocket. in other words, it literally does not need that much heat in order to be tempered.

if chocolate is shiny, that’s good. if not, turn down the heat and keep going until it is.

good way to save a frosting that’s “split” or curdled in appearance: add some more liquid and keep beating it.

butter is your friend. so is olive oil. hell, any kind of fat is your friend—except margarine. avoid that shit at all costs.

oil is used in spice cakes because butter will turn them into bricks. oil makes it lighter and fluffier.

when you’re adding some more wet ingredients, add a little more flour. this will help balance out the batter. this works the other way, too: add a little more liquid if it’s too dry.

a good method of making chocolate a little more chocolate-y: add a tablespoon of coffee. i did this for the chocolate bailey’s cake on st. paddy’s day and my last two chocolate babkas and the chocolate came out rich and delicious.

cardamom does this with cinnamon and ginger. one of the reasons why i love my recipe for spice cake so much is because cardamom enhances all the spices.

literally the best way to stop yourself from overbeating a batter is pause the mixer as you pour in an egg, dry mixture, whatever. you spare yourself from injury doing this, too.

always flour your surface and rolling pin before you roll out your cookie dough/pie crust/any kind of dough. do the same with powdered sugar for marzipan and fondant, too.

literally watch caramel as its melting down and bubbling because it turns amber in the blink of an eye. another big mistake i see on tv all too often.

the hellofresh kits: their best proteins are their beef, shrimp, and anything ground up. their chicken and their pork can be pretty hit-and-miss, but when they’re good, they’re amazing.

wash your hands after handling any kind of raw meat, eggs, onions, and chili peppers. make sure your knife is sharp and you’re wearing some kind of protection when you’re slicing an onion (something i heard in welding and machine shop a lot whenever i took off my glasses: “nothing worse than a blind engineer.”)

don’t ever let anyone tell you that you have to laugh if things go awry in the kitchen in order to be classified as a good cook or chef. shit’s an emotional experience and you put your heart into the food, probably more than art or writing (and i get emotional over art all the time, and i’ve found i give more of myself in writing than i do art). like… i cried over a quiche.

i actually have mad respect for anyone who does vegan baking. i made a vegan chocolate cake back in january of this year and it was like a crepe 😅

bake what you like. i like spice cakes, anything chocolate, breads, cookies, pies, and tray bakes. i like stuff that’s kind of unusual like babka and anything jewish, canadian, latin, indian, or british. i like aromatic stuff. i like the kinds of goods you get at halloween or christmas, like they’re warm.

if you’re making something like a pot pie or a wellington, something that has an interior that needs to be cooked, cook it beforehand and then put it in the crust and bake it.

you actually don’t always have to blind bake a pie crust, like if it’s a meringue pie or one of those enclosed meat pies you can get in england. it is a good idea if you’re making a tart, a quiche, or any fruit pie, however.

forget pastry: if you can master bread, you can tackle anything.

when you’re baking bread, you don’t necessarily have to bloom the yeast—i guess some authors do this because it wakes up the yeast and preps it for the dough, but moisture + flour will do that trick as is.

keep the salt and yeast on opposite sides of the bowl. salt stunts the yeast and will take longer for the dough to rise.

depending on the type of dough, you can just knead bread with your hands. if anything, this is the best way to do it. go by time, too: my first loaf took me 15 minutes to knead until it felt as smooth as the inside of my arm; really put your arms and shoulders into it, too, make your muscles work (and this was back when i was still over 200 pounds, too).

fewer things in life are more satisfying than kneading bread dough. it’ll make your arms and shoulders nice and strong, too.

good way to tell if your bread is underproved: there’s a big split near the top. if you poke the dough, and it doesn’t bounce back right away, let it proof for longer. if you poke it, and it sort of collapses, it’s overproofed (never been a problem with me because i’m always on top of that, but i see it a lot in my bread making group on facebook).

mnemonic device for remembering the different types of meringues: french meringue starts with “f”, “f” for “foundation”, it’s the most basic meringue with the egg whites, cream of tartar, and sugar. swiss meringue. “sw”. “sweet”. “sweet water.” whip the egg whites over a bain-marie and add the sugar there (swiss meringue inexplicably is a bit sweeter than french). italian meringue is made by pouring a simple syrup into the egg whites so it looks like the boot of italy. at some point, i’ll come up with one for the different types of pastry cream 😅

salt is also your friend, even in sweet goods. especially in sweet goods.

it’s a little difficult to confuse salt with sugar (especially if you’re like me and you keep them in separate cupboards). a mere taste will save you on that, too.

145° is the safe temperature for beef and pork. 165° for chicken. 200° for bread.

iirc: it’s your cheekbone for rare beef. the tip of your nose for medium rare. your chin for medium.

less really is more with baking and cooking. this is another thing that people on baking shows do that drives me nuts (judges often don’t like it, either, believe it or not). you don’t need to add cherry, lemon, ginger, and nuts to that chocolate cake, becky, you can just do the nuts.

i just barely started with sourdough but so far, i’ve learned that with some recipes, when it misses, it REALLY misses. like i made sourdough english muffins a while back: they were good and we ate them at breakfast, but they were weirdly heavy, like hockey pucks.

i actually really don’t like it when there are other people in the kitchen with me. i’ve always been autonomous and did better working alone without any distractions. for this reason, i could never be on a baking show, what with all the cameras in your face and producers running around.

the more you bake, the more you’ll want to turn away from any store bought baked goods.

and finally, i really could not have become a baker at a better time, if i’m honest. i made my first loaf of bread on october 7, when the middle east fell into chaos again and this fated feeling swept over me. food in america is mostly comprised of things that aren’t even food, like high fructose corn syrup—that’s part of why i managed to lose 60 pounds since then, i know what’s going into what i put in my mouth and i can think ahead to what i’m going to eat through the day (and we wonder why american society is having the mother of all health crises, on a physical and mental level: everyone is eating garbage and not getting their vitamins, good fats, good carbs, and proteins, and everyone isn’t treating themselves to something comforting like a donut or a piece of pie). i hope more people realize this, too, like… when shit hits the fan and america descends into chaos itself, turn to those of us with the tools of the trade and like to work with our hands.

[loser-bassist]

dearest irl

hedwig headcanons IMMEDIATELY ‼️‼️‼️‼️

yoyrs cruelly,

fimn :3

Gonna do multiple Hedwig characters!!

Hedwig (they/she)

-Gender queer and doesn’t label her sexuality

-She has no middle name

-wears cherry flavored lipstick 100000%

-Switch. (Standing before you in the divide between top and bottom)

-LOVESSSS denim (obviously)

-Before becoming Hedwig, Hansel experimented with his mother’s makeup and one day she sat him down and properly taught him how to apply lipstick.

-Aside from singing and performing, Hedwig has a knack for pottery (remember the detail about their mother teaching pottery to limbless children) and poetry

-Has a soft spot for home made cooking

-As a child, Hansel dreamed of becoming an astronaut, to escape their restrictive environment and explore the vast unknown, much like their later journey of self-discovery.

-Has a small collection of potted succulents and herbs

-Hedwig collects vintage issues of niche magazines

Tommy Gnosis (he/him)

-publicly bi but you never see him dating men

-Does a lot of things for his image

-Tries to present himself as a tortured artist and sort of comes across like a more alternative Harry Styles in the way that he wears women’s clothing so his hoard of teenage girl followers are like “oh em gee he’s breaking gender norms!!”

-Claims to be vegan for the image, secretly loves turkey.

-His producers made him get a black bob to come across as more sensitive

-Tommy somewhat hates what he’s become and doesn’t even feel like himself anymore.. but anything to keep the money coming

-Cut off his family after he became a success

-Has been cancelled on Twitter 4 times

-Truly never got over Hedwig

Yitzhak (He/Him)

in drag: Krystal (she/her)

Canonical fact that seems to get glossed over a lot is that he is Jewish!

I honestly don’t have much for Yitzhak but may update this

[vegan-nom-noms]

Vegan Potato Kugel Recipe

[hindahoney]

Do you have any specific tips on learning to keep kosher? Advice like what dairy substitutes work best or a reliable place to get recipes would be great. I grew up in a house that mixes dairy and meat for most meals so any help would be greatly appreciated. If you've already answered this, could you give a link to the post? I couldn't find one, but that might be because tumblr's search function doesn't work.

Sure! Here is a post I made about keeping kosher. Substitutes are your best friend. If a recipe calls for butter, using vegetable oil instead could be better if you're eating it with a meat meal. Margarine is also a great substitute when making baked goods. Mixing lemon juice with a nut milk gives you buttermilk.

In brownies, using orange juice instead of milk makes the flavor really pop. I love doing this on shabbat so I can have a dessert after a meat meal. You could also just use any other nut milk, or oat milk (just make sure it has a pareve symbol on it, I've seen some oat milks that are still OU D because it's sometimes manufactured in dairy machines or factories). Pareve chocolate is a miracle to be appreciated. Using egg noodles or zucchini noodles are great when you want to have a meat-based dish, and pareve bread for meat-based sandwiches.

I love using vegan or vegetarian plant-based meats in my dishes.* For example, I use vegan ground beef in my lasagna, so I can still use regular noodles and cheese. Plant-based chicken is also great for skillets or pasta. You could also just use fish instead, as it's considered pareve. I don't like the taste of vegan cheese, so I'd much rather use real cheese and vegan meat, but it's always an option. If you don't have meat but still want a filling meal, using grains such as quinoa, or starches like potatoes, can help with that.

As for finding recipes, there are a few kosher cooking blogs online. To find things I usually just search whatever food I want followed by "kosher" and it's usually there. If I can't find a recipe for it, I use a regular recipe with the above substitutes to make it kosher. Buying kosher cookbooks is also a good idea. I don't recommend just searching for "jewish cookbooks" because sometimes those include non-kosher dishes, so search specifically for kosher cookbooks.

*Some Jews have customs that don't allow them to eat vegan meats due to abiding by the spirit of the law, and the fact that the appearance of eating something not kosher could mislead others. It is best to discuss this with your rabbi if you think this may be an issue.

[culinary-vagabond]

What Is This?

Welcome to a Culinary Vagabond's travels through food.

Who Am I

I'm an American who wasn't taught to cook growing up and who's parents didn't have a particular preference for one specific cuisine. I got to college, made friend with a bunch of guys who could all cook really well, and decided that obviously I need to learn to do that too.

Complication: I'm anosmic — completely without a sense of smell — and have a number of food-based migraine triggers. Also, it turns out it probably was a good thing I wasn't taught to cook as a child. The primary cook in the house then is actually quite bad at it. Like my partner feels cheated out of good Jewish food by having them as an in-law.

So, what's a college student with delusions of being able to learn anything and no sense of smell to do?

Try any and every recipe they get their hands on that looks good.

And I haven't stopped for the past 20 years.

Cookbooks to finish or start trying in 2025:

Sous Vide: Better Home Cooking by Hugh Acheson Leftover from 2024 2 recipes left to try

Every Grain of Rice: Simple Chinese Home Cooking by Fuschia Dunlop Left over from 2024 23 recipes left to try

Bookmarks from the Internet 1 dessert recipe left to try Oh gods if you send me more it'll probably grow again...

Modernist Cuisine at Home Leftover from 2024 (maybe 2023, I'm not sure) 79 recipes left to try This is primarily Partner's responsibility to work through. He's the one interested in this mishegas, he gets primary responsibility

Vegan for Everybody by America's Test Kitchen New for 2025! 25 recipes to try

Foolproof Preserving by America's Test Kitchen New for 2025! 16 recipes to try

Gullah Geechee Home Cooking by Emily Meggett New for 2025! 9 recipes to try (4 of which are desserts—pray for me)

Turkuaz Kitchen by Bëtul Tunç New for 2025 22 recipes to try

What Will be Posted Here

Photos and musings on recipes I try

reblogs of pretty food pictures

funny food memes

[the-jumblr-cookbook]

Pumpkin Coconut Curry

This is a vegan coconut curry I made as a dupe from a great restaurant I used to frequent in Melbourne, Australia (my city). Melbourne has a thriving Jewish community in the inner south-east, and I'm excited to share some dishes I've picked up in my time living here, as well as dishes I make for my own family.

Type: meal, parve, kosher-for-pesach (kitniyot), vegan

Estimated cooking time: 45 mins

Ingredients:

½ pumpkin, cut into slices (approx 800g/1.7lb)

1 medium brown onion, finely chopped

2 tbsp minced fresh ginger

2 tbsp minced fresh garlic

1 large red capsicum/bell pepper, sliced thinly lengthwise

3 tbsp yellow or red curry paste

2 400ml/13oz cans of coconut milk

2 tbsp sugar

1 tsp ground turmeric

1 pinch sea salt flakes

1 tbsp soy sauce

2 tbsp lemon juice

Olive oil or vegetable oil

Handful of peanuts or cashews, chopped (optional)

Fresh coriander/cilantro, chopped (optional)

Utensils + Tools:

knife

cutting board

measuring spoons

large pot or saucepan

oven

tongs

Instructions:

Preheat oven to 200C/400F. Lay pumpkin slices out on a baking tray, drizzle with oil and sprinkle with salt flakes. Roast for 30 minutes.

Heat some oil in a large pot over medium heat. Add onion, ginger and garlic. Saute for 2 - 3 minutes.

Add capsicum/bell pepper and curry paste and stir. Cook for 2 mins.

Add coconut milk, sugar, turmeric, salt and soy sauce and stir. Bring to a simmer over medium heat.

Once simmering, reduce heat to low and cover. Cook for 10 - 15 minutes, stirring occasionally.

Add lemon juice and cover. Simmer for 3 - 4 minutes.

Take off heat and serve over rice, with roast pumpkin laid on top. Garnish with chopped nuts or fresh coriander/cilantro.

Notes

This recipe was made with Kent or JAP pumpkin (as it is called in Australia). Butternut squash can also be used.

[jasperjv]

Hey man I was just reading a thread of you and another blog arguing about Israel (frankly the thread was a shitshow and I couldn't find it in my heart to reblog it) but you said at one point that veganism is kosher, and I don't know if you're Jewish, but I just wanted to correct you on that.

Pure veganism is a myth. I call myself vegan, but it's not possible to cut out animal products or cruelty altogether - for example, migratory bee farming is used to pollinate many vegetable crops, beeswax is used in processing and storing fruits, calcium carbinate (used as a ripening agent for fruits) is sometimes sourced from the shells of oysters and molluscs, and pesticides are almost universally necessary (including, despite what many people think, in organic farming).

These things are mostly ignored by vegans because of the impracticality of trying to avoid them, but that's generally ok! because veganism is more of a philosophy to minimize harm than a rule of law to eliminate it.

But kashrut are laws, and depending on your denomination, there's less flexibility if you want to keep kosher.

Wine is the obvious one. It sometimes isn't kosher even if it's vegan. They have a whole kosher certification body that oversees the production of wine. By extension, vinegar and grape products are often not kosher.

This is partly because pests are taken into consideration when determining the kosher status of plant foods - especially if they're organic.

Organic farming is generally more likely to be kosher because they use fewer products to treat and process the crops, but it has the drawback of using less effective pesticides and is non-GMO (meaning less resistant to disease and infestation) so there's a greater chance of insects being inside the food you're purchasing. Things like lettuce, broccoli and brussel sprouts are especially susceptible to this. For some Jews keeping kosher, this might necessitate them preparing the food themselves and paying extra attention to washing.

Figs can also have dissolved wasps inside them and I'm sure there are Jewish scholars out there who've spent months debating the kosher status of figs. I would personally consider them vegan but not kosher, because in this case the lifecycle of the wasp is natural rather than farmed.

In any case, kashrut don't just apply to the foodstuffs themselves but often the circumstances around their preparation. To a strictly observant Orthodox Jew who follows Bishul Akum, a vegan meal can be non-kosher simply because it was cooked by a non-Jew. Another well-known example is that chametz (leavened bread) isn't kosher during Passover.

Of course YMMV as to where you draw the line, but my point is: vegan doesn't automatically mean kosher. I'd encourage anyone interested to read about eco-kashrut. It's a movement to incorporate environmentalism into Jewish life, built on the philosophy that 21st century interpretations of Halacha should promote the preservation of life and the natural world.

Have a nice day & sorry for the infodump.

Interesting. Thanks!