The Jew And The Carrot

Taste Testing Isa's Vegan Harira

By Alix Wall

Vanessa Rees

My dinner guests thought this would be an excellent stew to have on hand for weeknight dinners at home. It’s savory, hearty and filling and has a “stick-to-the-ribs” kind of quality. Check out my full review of “Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week” here. Cooking Note: I didn’t detect the saffron here, the paprika and cinnamon overpowered it, so I’d save it for another time. And I recommend a squeeze of lemon juice before serving.

Harira with Eggplant & Chickpeas

serves 8 to 10
total time: about 45 mins, active time: 20 mins

Harira is a Moroccan noodle soup, served during Ramadan to break the fast. It’s aromatic and slightly spicy, and this version is made thick with eggplant and lentils and studded with a few chickpeas swimming about. Now, if I just invented this soup out of the blue, and someone told me to put noodles in it, I would think we were on a cooking reality show and that someone was trying to sabotage me. But the noodles make it. This soup is a meal on its own. As you can imagine, you might not have the energy to cook a million dishes after fasting. This gets the deed done in one pot. The eggplant really just disintegrates into the soup, to give it a meaty thickness. In traditional harira, lamb is used for that purpose, but, you know.

I had an existential crisis trying to figure out if this recipe should go in the soup or the stew section, and so I went on a spiritual journey and decided, soup. My spiritual journey basically involved looking at fifty other cookbooks to see how they classified it. The soup thickens a lot as it’s left to sit, what with the noodles, so thin it out with water when reheating. The saffron is expensive and thus optional.

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Edible Gifts: Healthy Recipes in a Jar

By Katherine Martinelli

Katherine Martinelli

The best kind of Hanukkah gifts are those you can make and your friends eat. In this series, we’ll present four sweet and savory ideas to spice up your holiday gift giving for everyone on your list.

Holiday food gifts are often sweet, rich, and calorie-laden. While the colder weather calls for comfort food, why not deliver it in the form of a steaming hot, one pot meal? Recipes in a jar — where the dry ingredients are attractively layered in a clear jar — are a fun and creative gift for a food lover. But instead of the usual cookie in a jar, this Hanukkah hit up your pantry and give the gift of homemade three-bean chili or Middle Eastern mujadara.

The premise is simple: Take your favorite grain recipe, separate out the dry ingredients, and layer them in a nice jar, then include a recipe for the recipient. Unlike baked goods or candies, these presents are shelf stable so there’s no pressure to eat them immediately and the recipient will have a hot meal at their fingertips whenever they like.

Bean chili is a perfect contestant for a recipe in a jar — you can use the recipe below, or adapt your favorite. Use any beans you like (though a mix of red kidney beans, white beans, and black beans has a nice effect) and add in a spice mix. This recipe produces a hearty and richly flavored vegan chili that would satisfy vegetarians and meat lovers alike.

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