Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine by Micah Siva with foreword by Adeena Sussman; Text and photographs copyright © 2024 by Micah Siva; ISBN: 9781685-553272; 256 pages; $26.67 on Amazon.
LA MESA, California – Nosh; Noshes; Noshed; Noshing: to eat a snack or munch! as Siva notes in her plant-forward cookbook tailored to those who are vegan. Being vegan myself, I was excited for this book to land on my doorstep! For my adult life I have had to veganize many recipes. My matzo ball soup I have had to perfect many times.
Siva noted in her cookbook that her grandmother Eva Epstein was a pillar of her education on what to cook for Shabbat dinners.
When Siva was nineteen years old, she moved to New York City to attend culinary school to learn the fundamentals of cooking, with a focus on plant-based, health-supportive cuisine.
The pictures are amazing and beg the reader to make them come to life.
“Eating Plant Forward” discusses many of the possible questions like “how can you get enough protein? What about Iron?, Substituting dairy items to make it more Pareve? And egg substitutions.”
The cookbook also offers a “Jewish Food Glossary” explaining what Goulash, Halvah and Matzo Brei is.
I was excited to flip to the Passover section to incorporate vegan-options. I usually concoct options and sometimes it has not worked out. I am thankful to try these ideas that have been perfected.
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Cailin Acosta is the assistant editor of the San Diego Jewish World.
I don’t know if I could ever be Vegan, but nice article on an interesting book.