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The Jewish Food Experience Recipes for the High Holy Days

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Recipe Information

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Video-Specific Recipe

Vegan Gluten Free Recipe for the High Holy Days

Cultural Context

This dish is inspired by traditional Jewish cuisine, particularly during the High Holy Days when families gather to reflect and celebrate. The use of quinoa and vegetables reflects a modern approach to dietary needs, ensuring inclusivity for those observing vegan and gluten-free diets. Today, such adaptations are common in Jewish homes around the world, allowing everyone to partake in the festive meals.

JewishILmain
45 min
medium
6 servings
Servings4
1 cup black-eyed peas
1 cup chopped celery
1 cup diced red pepper
1/2 cup chopped green onions
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1 lemon, juiced
3 cloves garlic, minced
1 teaspoon cumin
1 tablespoon vinegar
2 tablespoons olive oil

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

quinoa

🥗Healthier: cauliflower rice

💰Cheaper: brown rice

Cauliflower rice is lower in carbs and calories.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a high smoke point and is heart-healthy.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients and is often more affordable.

1

Cook black-eyed peas for 45 to 50 minutes, adding a bay leaf for flavor.

2

Chop celery, red pepper, and green onions and add to the cooked black-eyed peas.

3

Season with salt, pepper, lemon juice, garlic, cumin, and vinegar.

4

Mix all ingredients together.

Cooking Techniques

boilingsautéing

Equipment Needed

potskilletcutting boardknifemeasuring cupsspatula

Spice Level:

🌶️🌶️🌶️

Dietary

vegangluten-free

Allergens

chickpeas

Also Known As

Vegan Passover DishGluten Free High Holy Days Recipe

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