Vegan | The Jewish Week | Food & Wine

Vegan

Vegan
recipe
Pink Pickled Turnips
recipe
Zucchini, Ricotta and Dill Tart with Spelt-Rye Pastry
recipe
Salted Chocolate and Almond Truffles
recipe
Roasted Carrot, Chickpea and Pomegranate Salad
recipe
Quick Cauliflower Curry
recipe
Potato Leek Soup
recipe
Maple-Miso Tempeh Cutlets
recipe
White Bean & Zucchini Burger
recipe
Marinated Mushrooms