Aussie Avo Smash
My favorite lunch: Mash 1 medium avocado and smear onto
2 toasted slices of sourdough bread. Top with 1 sliced plum tomato
(my summer tomato plants are still squeezing out beautiful produce!), 1 peeled and sliced watermelon radish, feta cheese to taste, and salt and pepper to taste.
—Naomi Nachman
What’s the best vegetarian stand-in for a filling protein?
When people hear we eat mostly vegetarian, they always ask how we get protein. Many people don’t realize that leafy greens and vegetables (particularly spinach and broccoli) include plant-based proteins which are so much more nutritious, and can be very filling and satisfying! We also include legumes in our soups, salads, and sides — think chickpeas, lentils, black beans, Northern beans, kidney beans, etc. And mushrooms are a filling vegetarian staple that we use in so many different ways — as portobello “steaks,” roasted stuffed baby bellas (guacamole and a drizzle of techinah, or chopped tofurkey, bread crumbs, and marinara), and diced as a “meaty” substitute.
—Sarah Faygie Berkowitz
Many people make their sourdough bread in cast-iron pots. I wanted to bring to people’s awareness that if these pots are pre-seasoned and not enameled, they can cause a major kashrus problem. Make sure your pot is either enameled or not pre-seasoned before using it.
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