Plant Based & Kosher
Perfect for Tu B’Shevat
by Shoshana Isaacson
UNORTHOBOXED Magazine Food Editor
Tu B’Shevat is the perfect holiday for those that eat a plant based diet. Known as the new year of the trees it is customary to not only plant trees in climates that permit, but to also celebrate by eating a ‘seder’ meal based on the Shiv’at HaMinim, Seven Species of agricultural plants grown in Israel. In many homes these plants that are grown in Israel are celebrated by creating a simple plate featuring each of them; wheat, barley, grapes, figs, pomegranates, olives, and dates (date honey). In a home that eats a plant based diet these seven ingredients can be used to create a feast in celebration of the day.
In Israel where Tu B’Shevat falls in the early spring it is also customary to decorate with branches of almond tree flowers. Their pink and white blooms with the fresh greens of spring make for a lovely centerpiece on any dining table. Crisp white linens and an array of foods made with fruits of the earth complete this table. Spread across this beautiful table are platters filled with plant based foods. Looking for some inspiration for your Tu B’Shevat table? Try out the Tu B’Shevat Tabouli, Pulled Seitan BBQ ‘Beef’ with a silan (date honey) and pomegranate BBQ sauce, olive tapenade, wine poached figs, and bowls of assorted fresh grapes with whole wheat rolls to round out the feast.
* All recipes are written by the author and may not be copied or reprinted without the author’s permission
Pulled BBQ Seitan
Makes approximately 3 1/2 cups
By The Out of Town Cook – Shoshana Isaacson
Ingredients
½ batch of basic seitan pulled into shreds
2 cups pomegranate juice
½ cup ketchup
½ cup date paste
1 tablespoon silan
2 tablespoons date palm sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon dijon mustard
Juice of ½ fresh lime
½ teaspoon or more of cayenne pepper
Step by Step Instructions
Step 1
Whisk all of the ingredients, except the seitan, lime juice and cayenne pepper, in a high-sided skillet or saucepan.
Step 2
Cook the sauce over a medium flame until it begins to boil.
Step 3
Reduce heat to a simmer and continue cooking until the sauce begins to thicken and can coat the back of a spoon, approximately 25 minutes.
Step 4
Remove from the heat and add the lime juice and cayenne to taste, mix to combine.
Step 5
Place the seitan shreds into the BBQ sauce and toss to coat.
Step 6
Return to low heat and cook until seitan is evenly coated and hot.
Step 7
Serve with rolls to make sandwiches, over the grain of your choice or over a mashed starchy vegetable.
Basic Olive Tapenade
Makes about 1 1/2 cups
Ingredients
One 15 oz. can pitted green or mixed olives
¼ cup diced pimentos
¼ cup diced capers
1 tablespoon finely minced garlic
1 tablespoon olive oil
Step by Step Instructions
Step 1
Drain olives, and check for pieces of pit and remove if found.
Step 2
Pour olives and the remaining ingredients into the bowl of a food processor adding 1 tablespoon of olive oil.
Step 3
Using the pulse function process until the contents reach a texture you like. (if it is too dry add some additional olive oil).
Step 4
Serve with crusty bread or crackers.
Wine Poached Fresh Figs
Serves 4 (2 figs each)
Based on a recipe by Melissa Murphy
Ingredients
1 cup dry red wine
½ cup date sugar
Zest of 1 large lemon
1 ½ cups water
2 sprigs of fresh thyme
1 vanilla bean split or 1 teaspoon pure vanilla extract
8 fresh figs
Parve whipped cream or Parve vanilla ice cream for serving
Step by Step Instructions
Step 1
In a non reactive (glass, nonstick) pan, combine the first six ingredients.
Step 2
Over medium heat bring to a slow simmer and let cook for about 5 minutes, reducing the liquid to create a light syrup.
Step 3
Add the fresh figs and cook until the figs are tender.
Step 4
Remove from heat and let cool for a few minutes.
Step 5
Scoop the figs out of the syrup and place in clean bowls or in a bowl with vanilla ice cream.
Step 6
Strain the warm syrup through a cheesecloth to remove the vanilla bean and the thyme sprigs.
Step 7
Pour the strained sauce evenly over the bowls of figs and ice cream and serve.
Step 8
Alternatively, place the cooked figs into bowls and top with the strained syrup and a dollop of whipped cream.