click here to jump to start of article
  • Torah Reading: Naso
Join Our Newsletter

Get latest articles and videos with Jewish inspiration and insights​

May I Have that Recipe?

May I Have that Recipe?

Spice things up with these exotic and delicious recipes.


“Fideua” – Spanish Noodle “Paella” (Parve)

“Fideua” – Spanish Noodle “Paella”Vegetarian fideua is very similar to vegetarian paella, except that noodles are used instead of rice. It's worth trying this recipe and it's vegan too!!

  • 1-12 oz package thin noodles
  • 4 tbsp extra virgin olive oil
  • 2 medium size onions, diced
  • 4 cloves of garlic, minced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 8oz frozen peas
  • 7oz frozen artichoke bottoms, quartered
  • 1-28oz can diced tomatoes
  • 2 cups water
  • 1 tbsp salt
  • ½ tbsp sweet paprika
  1. Preheat the oven at 400F
  2. In a large paella pan or large oven proof skillet, sauté diced onions in olive oil, until translucent. Add minced garlic and cook at medium low heat, for about 3 minutes. Add diced peppers, sweet paprika and salt and cook until tender, about 10 minutes.
  3. In a large baking sheet, spread noodles to form a single layer. Toast in the oven until golden brown, about 10 minutes. Set aside. Watch the noodles carefully; you don’t want them to burn!
  4. In the meantime, empty the can of tomatoes through a strainer and over a bowl, mashing them to remove as much liquid as possible. Set aside.
  5. Add frozen peas and artichokes to the pan and cook until tender. Add drained tomatoes and continue cooking for a few minutes to remove some of the moisture and allowing the flavors to combine.
  6. Add tomato juice and water and bring to a boil. Lightly crush noodles all over the pan and carefully mix until well combined with all the ingredients.
  7. Let simmer until noodles are tender.
  8. Remove from heat and place pan in the over. Bake at 400F for a few minutes, until most of the liquid has been absorbed and the noodles start to brown slightly.

Prep time: 10 minutes
Cook time: 35-40 minutes
Serves: 4-6

Potato & Spinach Nests (Parve)

Potato & Spinach NestsAn elegant and simple spinach and potato appetizer. Gluten free, vegetarian and kosher for Passover.

  • 4 large Yukon Gold Potatoes
  • 2 tsp salt
  • 1/2 tsp pepper
  • 2 1/2 tsp garlic powder
  • 2 1/2 tsp onion powder
  • 4 tsp vegetable oil
  • Cooking Spray
  • 4 cups of frozen spinach thawed (yields 2 cups cooked )
  • 4 tbs extra virgin olive oil
  • 4 large eggs
  1. Preheat oven at 400F
  2. Grate the potatoes, add 1 tsp of salt, mix well and let them sit in a colander with a bowl under it for 20 minutes.
  3. In a large skillet, sauté spinach in olive oil. Season with 2 tsp garlic powder, 2 tsp onion powder and 1 tsp salt. Cook until most of the water had evaporated, 6-8 minutes. Set aside.
  4. Squeeze as much water out of the grated potatoes as you can. Season with 1/2 tsp garlic powder, 1/2 tsp. onion powder, 1/2 tsp pepper. Add 4 tsp vegetable oil and mix well.
  5. Generously spray a 12 muffin tin pan with cooking spray.
  6. Arrange grated potatoes into each muffin cup, pressing against the bottom and up the sides.
  7. Bake in the oven for 15 minutes or until they start to brown slightly . Remove from the oven and set aside.
  8. In a medium size bowl, beat eggs, add a pinch of salt and spinach and mix until well combined.
  9. Evenly spoon spinach in each potato nest.
  10. Bake for 10 minutes or until egg is cooked.
  11. Remove from the oven and let them cool slightly.
  12. Carefully un-mold each potato nest using a butter knife around the edges of the nest.

Cooking time: 35 minutes
Preparation time: 30 minutes
Yields: 12 nests, 6 servings

Home Made Hummus (Parve)

Home Made HummusSimple, unadulterated, classic hummus recipe. A great vegetarian, vegan and gluten free Mediterranean recipe.

  1. 1-15.5oz can of chick peas
  2. ¾ cup tahini(sesame paste)
  3. 1/3 cup lemon
  4. 1 small clove of garlic (optional)
  5. Salt to taste
  6. Combine all the ingredients in the food processor and blend till smooth (for thinner humus, add a little bit of water)

Prep time: 10 minutes
Yields: approx. 2 cups

Baked Falafel With Tangy Tahini Sauce & Tomato-Cucumber Salad (Parve)

Baked FalafelA lighter falafel recipe, baked instead of fried. Perfect with the tangy tahini sauce.

  • 1 cup raw chickpeas, soaked overnight
  • 1 cup chopped parsley
  • 1 cup chopped cilantro
  • 1 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp hot paprika
  • 1/4 tsp all spice
  • 1/2 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/16 tsp cardamon
  • 1 tsp salt
  • 1 tsp lemon zest
  • 2 tbs extra virgin olive oil
  • Cooking spray
  1. Pre-heat oven at 400F
  2. Generously spray a mini muffin tin with cooking spray
  3. Combine all ingredients, except olive oil in the food processor
  4. Pulse a few times until all the ingredients are well combined, but not completely smooth
  5. Place mixture in a bowl, add olive oil and mix well
  6. Using your hands, form small balls and place them in the muffin tin
  7. Bake at 400F for 15 minutes
  8. Serve with pita bread, pickles, tahini sauce and cucumber tomato salad

Prep time: 10 minutes (plus time to soak chick peas overnight)
Cook time: 15 minutes
Makes: 24 falafel balls


  • 1/2 cup tahini paste
  • 2 tbs lemon juice
  • 1/2 tsp salt
  • 4 tbs water
  1. In a small bowl, mix tahini paste, salt with lemon juice with a spoon until it thickens
  2. Add water, 1 tablespoon at a time and mix until well incorporated. For thinner sauce, add more water (note: sauce will thicken slightly when refrigerated)

Prep time: 5 minutes


  • 1 large cucumber (we prefer seedless), diced
  • 1 pint of grape tomatoes (we like to mix red and yellow), sliced in half
  • ¼ cup chopped parsley
  • 3 tbsp fresh squeezed lemon juice
  • 3 tbsp extra virgin olive oil
  • Salt to taste

Mix all the ingredients in a medium size bowl. Toss and let it sit for a few minutes

Prep time: 5 minutes

Visit our site at

August 4, 2012

Give Tzedakah! Help create inspiring
articles, videos and blogs featuring timeless Jewish wisdom.
The opinions expressed in the comment section are the personal views of the commenters. Comments are moderated, so please keep it civil.

Visitor Comments: 3

(3) hadassa, August 7, 2012 9:32 PM

add cumin to tahini for great taste!

Add cumin to the tahini!! it will taste amazing!!!

(2) Anonymous, August 7, 2012 4:26 PM

"Kosher" paella

Paella is also classically made with shrimp and mussels, obviously not Kosher. But the other classic paella ingredient is saffron, which is not included in this recipe. Thanks for this vegan sort-of version, which would make Spaniards roll their eyes, but sounds great, nevertheless. Can't wait to try it!

(1) Rochel Faust, August 6, 2012 10:41 AM

Fabulous culinary treats

Thanks for these great menu ideas! My husband has gone vegan (except for Shabbos) and will love these dishes. I like the photos and hope my cooking looks as good as yours!

Submit Your Comment:

  • Display my name?

  • Your email address is kept private. Our editor needs it in case we have a question about your comment.

  • * required field 2000
Submit Comment