According to Jewish dietary laws, meat and milk dishes have to be prepared and served separately. As a result, North American kosher food traditions have evolved into two distinct categories: the delicatessen, which serves the meat dishes, and “appetizings” — ie. everything eaten with bagels — such as dairy, fish & salads. Using a few clever tweaks and substitutions, Emily Zimmerman turns a traditional Jewish appetizings menu into a delicious vegan nosh. This is a late Shavuot menu, a holiday traditionally celebrated with “dairy” foods, and almost always vegetarian. So come, eat already!
One of the true classic dishes of the Ashkenazi Jewish tradition, a cold summer soup of sorrel, potato, chard, onion, garlic, topped with sliced cucumber and coconut yogurt.
Vegan “dairy” plate:
Chickpea and seaweed “tuna” salad, Tofu “egg” salad, and Coconut cream cheese; comes with cucumber and tomato slices, on a bed of lettuce, served with dark rye bread or GF sourdough. Homemade pickles too.
Add old-school potato salad
Rhubarb and custard trifle with homemade vegan spongecake and kosher wine.
#vegan, #GF options avail.
Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club.
Each month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase.