This recipe is for Asian veggie noodle wraps that are suitable for a picnic or Shabbat lunch.

As the heat persists, consider trying these nine simple and delicious ice cream recipes to stay cool.

This recipe provides a guide to making a delicious courgette, pea, and mint soup that can be prepared ahead of time and freezes well.

A vegan Cauliflower Waldorf salad recipe is shared as an ideal dish for Seder night or yom tov lunch due to its ability to be prepared in advance and maintain its taste.

This recipe provides instructions for making a summer vegan BBQ side dish or part of a buffet, including cumin flatbread, marinated crispy tofu, and butter bean hummus.

This recipe presents a modern twist on the traditional Jewish treat of hamantaschen by creating a vegan version with a funfetti theme and a cashew cheesecake filling.

Micah Siva, a Canadian dietitian and food Instagrammer, has released a cookbook titled "Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine" aimed at providing vegetarian and vegan alternatives to traditional Jewish dishes.

Tsion Cafe, a popular Ethiopian-Israeli restaurant in Harlem, has recently become certified kosher and fully vegan.

These Madeleine Olivias Berry Crumble Cereal Bars are reminiscent of a childhood favorite dessert, apple and blackberry crumble, and are described as addictive with a sweet berry jam center.

This article highlights a variety of Jewish vegan recipes perfect for Veganuary, featuring dishes like stuffed butternut squash, gingerbread cheesecake, barley risotto, barley apple salad, chocolate mousse, tofu steaks with pomegranate molasses, butternut and pumpkin curry, vegan 'chicken' soup, freekeh and winter greens soup, chocolate, chestnut and whisky loaf, Polish mushroom and barley soup, chickpea and root veg tagine, Mejadra with black eyed peas, citrus purple slaw, and Spanish vegan paella.

This article discusses the ethical and environmental concerns around eating meat, particularly brisket, and explores a vegan alternative for Jewish readers.

This article discusses the author's experience of feeling isolated as the only plant-based eater during Passover and their journey towards hosting plant-based Seders.

In this YouTube video, Nealy Fischer, also known as The Flexible Chef, demonstrates how to make a vegan version of Chopped Liver using pecans.

Loren Brill, the CEO of Sweet Lorens, a nationally distributed cookie dough company, developed a passion for health and wellness after battling cancer.

After the holiday season filled with indulgences, Dr. Josh Axe recommends incorporating vegan kosher foods into your diet to aid in detox.

Lynn Mitchell runs an underground restaurant in her Tel Aviv home called Mama Lynna, offering vegan Moroccan cuisine on Tuesdays and Indian dishes on Fridays.

For Sukkot this year, when cooler weather calls for heartier meals, consider serving nourishing and meat-free dishes like Lily’s Red Lentil Soup filled with garlic, sweet potato, and red lentils, or Nettie's Underground Stew with roasted root vegetables and pinto beans.

Nina Safar offers a playful twist on traditional Purim hamantaschen by creating a recipe for vegan Pop-Tart hamantaschen.

The text discusses a vegan recipe for Sweet and Savory Mini Latkes, emphasizing healthy and beautiful plant-based eating during Hanukkah.

Kosherfest, a renowned two-day kosher food expo, featured various trends in kosher food this year, including the arrival of Israels Marzipan Bakery in America, a variety of gluten-free and health-conscious products, and unique stories of culinary entrepreneurship.

In response to economic discontent and social injustice in Israel, cooperative restaurants like Bar-Kayma in Tel Aviv have emerged as a model for a fair and equal business environment.

Tel Aviv is a culinary hotspot with top restaurants to explore this summer, according to Israeli food blog Matkonations' guide.

Meshek Barzilay, an organic vegetarian restaurant in Tel Aviv, has a unique Hebrew Menu concept where each Hebrew month has a special seasonal menu created by the chefs using fresh produce.