This post is also available in: עברית (Hebrew)
A few weeks ago I attended a volunteering evening in my community.
It was with a group of mothers that puts it as a target for them to bring together religious and secular moms in the community. They do a lot of volunteering activities, and one of them is a once a month get together in one of the mothers’ houses, where the first part is a short cooking class and the second part is a short religion class.
Our meetup was around Purim time, so I instructed them about healthy sweets, and another participant gave a lecture about food in the Jewish religion.
It was really interesting for me, so thought I’d share. I am sharing from memory so my apologies if not being precise..
First she started her session by asking each of us for our first culinary memory as kids, and which food we cannot resist. It was interesting to me that the vast majority of the answers was about childhood food traumas (parents forcing their kids to eat this and that, “if you eat this, you’ll get that”, and more..), vs. a minority of pleasant childhood memories. I feel that today there’s much more awareness how not to repeat some mistakes our parents’ generation did with us and this is great. I wish i’ll be able not to drive my own girls crazy with food issues.
She continued and described how the Hebrew language has so many words that means food that are so in the language that we sometimes don’t even pay attention to them. She talked about emotional eating, and it surprised me that according to the religion our food is not only phisical, but also a lot spiritual, thus emotional eating is wanted and encouraged, since what is food without emotion?
She talked a lot about the Jewish custom to bless different blessings on our food, and how this actually makes us stop and think about the food we are about to eat and indulge it. She also repeated one of the sentences I hear a lot lately, about eating like a king at breakfast, like a prince at lunch and like a poor person at dinner.
For many of us, food is much more that food, and probabaly much more that we think.
I hope I managed to eliver some “food for thought” 🙂 Now to the recipe.
The Dishometer Rating:
- 1 medium onion, diced
- 1 garlic clove, sliced thinly
- About 8 medium Portobello mushrooms (or other), sliced
- 2 table spoons olive oil and about 2 extra for brushing the pan that will go to the oven
- 1 package silken tofu (about 12 ounces)
- ¼ cup chickpea flour
- 2 table spoons nutritional yeast (optional but will give the cheesy twist)
- ½ tea spoon salt
- Optional: some chives
- Warm a non stick skillet with 2 table spoons of the olive oil, add the onion and cook for about 5 minutes. Add the garlic and the mushrooms and cook until the onion has golden and the mushrooms shrunk some.
- In parallel, place the silken tofu, chickpea flour, nutritional yeast and the salt in a blender and blend until completely combined.
- Turn the heat off, mix between what's in the blender and in the pan. Take a pan that can go in to the oven and grease with the olive oil, move the batter into it (and add the chives on top if using) and put in the oven on 200 degrees for about 50 minutes (until it is golden on top and starts to firm up), then let it sit in the oven while it is off for another 10 minutes.
- *Use a wide pan to make a crispy Frittata or a narrow pan for a mooshy one.
P.S.
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Moran