Vegan Shabbat Cooking Class

January 20, 2021, 7:00 pm

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Join Rebecca Starr, CSZ Rebbetzin and Midwest Manager of the Shalom Hartman Institute, as she helps us celebrate Shabbat by preparing a delicious and healthy Friday Night menu.

Click HERE to register, and you’ll receive the ink to participate online.

Ingredient Lists:

Massaged Kale Caesar Salad
1 Lemon
Kale (leaves washed and removed from stems)
5 Raw Cashews
1 TBSP Olive Oil
Cherry Tomatoes
5 Black Olives
1 TBSP Capers
Dijon Mustard
2 Minced Garlic cloves 
2 TBSP Tahini
3 TBSP Almond Milk – unsweetened
1 TBSP Nutritional Yeast (not necessary, but it does have a nice flavor!)

(Need a blender or vitamix for this dressing)

Baked Portobello Mushrooms with Quinoa
4 Large Portobello Mushroom caps
Tri-color quinoa – 1 cup
4 TBSP soy sauce or coconut aminos
2 TBSP balsamic vinegar
1 TSP minced garlic
1/2TSP shredded ginger1 TBSP olive oil

Lentil Soup
Brown lentils – 2 cups
1 onion
2 stalks celery
2 carrots
1 large white potato
3 TBSP fresh parsley
Garlic powder
Dried oregano
1 14 oz can diced tomatoes
2 TBSP red wine vinegar

No-Bake Chocolate Peanut Butter Cookies
2 organic rolled oats (gluten free if you need)
1/2 cup peanut butter (nothing sweetened, just plain peanut butter)
1/2 cup maple syrup
1/2 cup coconut oil
1/4 cup cacao powder
1/4 TSP Vanilla
1/4 TSP salt


There is no charge to join us on Zoom. #CSZHealthyCooking is part of #CSZWinterWellness, our synagogue’s month of focus on mind, body and spirit. Click HERE to see and join our many #CSZWinterWellness events, and use our hashtags on your social channels to tell us how it’s going!