Vegan is Kosher’s not so distant cousin with Cindy’s Corners

Can you follow a kosher diet and be a vegan? Can you consider yourself a vegan and observe kashrus? The answer is yes to both. Since many of my followers are not religious, and some are not Jewish, I thought I would share a recipe of my own and a new cookbook.

I personally like to explore vegan cookbooks before Passover, and sometimes get ideas for meals, or adapt a recipe to fit into a gathering. I like to prepare vegan recipes for day trips, when I don’t have to worry about eggs or mayonnaise going bad.

Pomegranate Syrup/Glaze

I love balsamic vinegar syrup. Since Rosh Hashanah, pomegranates are on my mind. As host of my book club this month, I made a pomegranate iced tea and a pomegranate sangria. As seasonal fruits and veggies change, why not try my version of pomegranate syrup glaze. It’s amazing drizzled over blue cheese if you are not a vegan. It works well with kale, yams and pumpkin.

It’s super easy to make.

Boil together some organic pomegranate vinegar. I use Trader Joe’s. Mix in some stevia. Pour in to fit your taste. You do not need as much stevia or natural sweetener as sugar. Stir and let it thicken. Cool it down when it is thick. Add in pomegranate seeds. Use as desired.

The Reducetarian Cookbook

This cookbook offers 125 recipes with beautiful pictures. I really liked this unique feature, options and a variety of garnishes for each recipe.

Sweet Potato and
White Bean Burrito Bowl

1 medium sweet potato, peeled and cut into 1-inch cubes
1 medium onion, cut into wedges 2 cloves garlic
2 large or 4 small tomatoes, cored and halved
3 tablespoons extra-virgin avocado oil
½ to 1 tablespoon chili seasoning
1 teaspoon Curry Spice Blend (page 35), or store-bought
1. Preheat oven to 375°F
2. Combine sweet potato, onion, garlic, and tomatoes in a roasting pan. Drizzle oil over them and sprinkle with chili seasoning, spice blend, and salt. Toss to coat
3. Roast for 30 minutes, or until potatoes are tender and lightly browned. Remove from oven and add beans, grapes, and cilantro to pan. Sprinkle lime juice over and toss well

½ teaspoon sea salt
1 (15-ounce) can white beans, drained and rinsed (see options)
2 cups halved red seedless grapes
¼ cup chopped fresh cilantro or parsley 1 tablespoon freshly squeezed lime juice 2 cups cooked rice (see page 96), for
½ cup Chipotle Dipping Sauce (page 48), or store-bought (optional)

½ ripe avocado, sliced
• Although this is a bowl recipe, you can wrap it up to go: combine rice and sweet potato mixture together, spoon about ½ cup into the center of a 10-inch tortilla, top with avocado slices, and wrap as you would a burrito (see page 80)
• If you wish to cook dried white beans, see instructions on page 96. Use 2 cups cooked beans to replace the canned beans
• If you have it, toss in ¼ cup chopped fresh savory or oregano (or 2 tablespoons dried)

Spring Salad with Miso Dressing

2 tablespoons extra-virgin avocado oil
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 cup whole-grain barley (see options)
3 cups Vegetable Broth (page 125), or
store-bought, or water
1 bunch fresh asparagus (about 6 ounces) (see options)
2 cups baby spinach leaves
1 cup roughly chopped snow peas
1 firm ripe avocado, peeled and pitted
⅓ cup Miso Dressing, Try it! recipe (page 116) (see options)

½ cup chopped toasted pistachios (see options)
1. Heat oil in a saucepan over medium-high heat. Add ginger and garlic and cook, stirring constantly, for 1 minute. Add barley and cook, stirring frequently, for 2 minutes. Add
broth and bring to a boil Cover, reduce heat to medium- low, and simmer for 25 minutes, or until barley is tender. Drain if any liquid remains and set aside
2. Bring a medium-sized pot of salted water to a boil. Trim asparagus and cut into 1½- to 2-inch pieces. Blanch asparagus in boiling water for 1 minute, or until bright green and tender-crisp. Rinse under cold water and drain. Set aside
3. Combine barley, spinach, and snow peas together in a large bowl. Add asparagus and slice in the avocado. Drizzle dressing over the salad and gently toss to coat ingredients


• Barley is a great grain for this salad because it adds a chewy texture and nutty flavor. Substitute wheat berries, quinoa, or brown rice if you prefer, but check the package directions for cooking time for those grains in step 1
• Asparagus is in season in the spring. Seek out fresh, local, and organic if possible. See page 15 for how to shop for asparagus
• If asparagus is not available, use green beans instead
• Your favorite nuts may be exchanged for the pistachios (use what you have on hand!)
• You can use Peanut Sauce (page 29), Tahini Sauce (page 32), Chipotle Dipping Sauce (page 48), or Vinaigrette (page 121) instead of the miso dressing

Marinated Tempeh with Shredded Bok Choy

¼ cup dry sherry (see options)
¼ cup rice wine vinegar
¼ cup soy sauce or tamari 1 clove garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon toasted sesame oil (optional) 1 teaspoon coconut nectar (optional)
1 or 2 (8 5-ounce) packages tempeh, thawed if frozen

3 cups shredded bok choy (see options) 2 green onions, chopped
1 medium carrot, shredded
1 cup bean sprouts (see options)
½ red or green bell pepper, chopped
¼ cup cornstarch
1. Marinate tempeh: Combine sherry, vinegar, soy sauce, garlic, ginger, sesame oil (if using), coconut nectar (if using), and 2 tablespoons warm water in a shallow pan
Cut tempeh into 1-inch cubes and add to the dish. Cover and set aside on the counter for 2 to 4 hours, stirring occasionally, or let marinate in the refrigerator overnight
2. Make salad: Combine bok choy, green onions, carrot, bean sprouts, and pepper in a large bowl. Lift tempeh out of marinade (reserve marinade) using a slotted spoon and toss with vegetables
3. Scrape marinade into a saucepan and whisk in cornstarch using a fork or whisk. Bring to a light boil over medium- high heat. Reduce heat to medium-low to keep simmering and cook, stirring constantly, for 7 minutes, or until thickened


• I know, it seems like such a long list of ingredients for the marinade, so for convenience, you can omit the marinade ingredients altogether. Instead, use 1 cup store-bought or homemade Peanut Sauce (page 29) or Chipotle Dipping Sauce (page 48) as the marinade; pour over tempeh and marinate per step 1
• Dry sherry adds an authentic flavor to the marinade, but you can use soy sauce or tamari instead If you omit the sherry, the total amount of soy sauce or tamari becomes
½ cup in the recipe
• Asian greens (bok choy, Chinese cabbage, tat soi,
etc ) are best in this salad, but you can use sliced green cabbage, kale, spinach, or even snow peas or broccoli

Cindy Grosz can be reached at

About the Author
Cindy Grosz is an accomplished activist for pro-Israel and Jewish interests. She writes about “Everything Jewish” and has appeared in multiple media outlets. She is a Contributor on The Jersey Joe Radio Show on WOR710AM, syndicated through iHeartRadio. Grosz is the author of Rubber Room Romance, Everything You Need to Know and Ask About the Education System. She can be reached at
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