Flumpkin פֿלאַבאַק

יאָ, אונדז'אָמער ליב פֿלאַן, און יאָ, אאונדז'אָמער ליב קאַראַמעל, און יאָ, אונדז'אָמער אָן־אַ־שיעור קאַבאַק, אָבער נישט דאָס בין איך אויסן. אויסן בין איך אַז ס'פֿעלט אונדז פֿלאַבאַק, און פֿלאַבאַק גײט זיך אַלײן נישט מאַכן. דער פֿלאַבאַק איז זײַדן־זיס און פּאַרפֿומירט נאָר מיט קאַבאַק און װאַניל. אויב עץ װיט'ץ צוגעבן צימערינג און אַנדערע געװירצן איז מהיכא־תּיתי, נאָר טו אַ פּרוװ װי ער שטײט און גײט. קאַבאַק האָט אַ טעם. זאָל לעבן קאַבאַק 

 

Yes, we love flan, and we love caramel, and yes we have lots of pumpkin, but that's not the point. The point is that the world needs flumpkin, and it isn't going to make itself. This flumpkin is satin sweet and perfumed only with pumpkin and a little vanilla. I will you to add some cinnamon and other spices if you really like, but try it as is. Pumpkin has a flavor. Let pumpkin be pumpkin.  

Flumpkin 

For the Caramel 

3/4 cups (150 g) sugar 

juice of one lemon 

Have ready two nine-inch pyrex pie pans or about eight individual ramekins. Place the sugar in a small saucepan and squeeze the lemon juice onto the sugar. Mix the juice with the sugar to the texture of wet sand. Place the pan over medium heat and allow the sugar to melt without stirring until caramel-colored, about five minutes. Refraining from stirring is the only hard part of this recipe. When the caramel is melted and close to the desired color lift the pot off the heat and yes, now you may give it a swirl, but only a swirl. Quickly pour the hot caramel into the pans or ramekins. Place the pans or ramekins in a larger baking dish.

For the Flumpkin 

1 cup milk 

1 cup cream 

2/3 cup (6 ounces) cooked mashed or pureed pumpkin or squash 

3/4 cups sugar 

2 teaspoons vanilla 

5 eggs 

Warm the oven to 325 F. Bring a kettle of water to the boil. Combine the milk, cream, pumpkin, and sugar in a sauce pan and bring to a simmer, whisking together. Remove from heat and add vanilla.  whisk the eggs in a largish bowl.  When the cream has cooled slightly, whisk it into the eggs. Strain and pour onto the caramel-coated pans. Place the baking pan containing the flan-pans in the oven and pour the hot water into the larger pan so the flumpkin bakes in a hot bath. Bake for about one hour.It will still seem a little jiggly when you take it out.

Remove the Flumpkin from the oven and allow to cool or chill. Unmold onto a flat plate.

 

 מהיכא־תּיתי If you wish

 װי ער שטײט און גײט as is

Yiddish pumpkin vocabulary is here

Sunny Honey Bunny Cake and Honey Cake Round-up

These sweet juicy carrots came this week, just in time for honey cake baking.  I had been planning to make a sunny honey cake with whole and ground sunflower seeds, so it seemed providential that it should become a sunny bunny honey cake with the addition of carrots.

I already made this vegan honey cake, so I was planning to make this cake with eggs, but the sunflower seeds and soymilk provided all the richness and structure the cake needed, and I just didn't add the eggs after all and there it is.

I recall once hearing a radio interview with the great Mel Blanc, who provided the voices for Bugs Bunny and almost all the other Looney Tunes characters.  Blanc was an amazingly gifted voice actor who could make almost any sound. The one sound he could not make was the sound of a crunching carrot, so in every single performance over the course of his decades-long career as Bugs, he had to eat actual carrots while doing the dialogue.  Oh, did he get tired of carrots. He tried crunching apples, crackers, every crunchy food they could provide, but nothing made a sound sufficiently carrot-like to suit the master's standards.  Thus did he suffer for his art.


Sunny  Bunny Honey Cake

7 ounces (1 1/2 cups) sunflower seeds
24 ounces all purpose flour (You may use part whole wheat flour)

2 cups sugar  (half or all brown)

2 tablespoos baking powder

1 teaspoon baking soda

1 1/2 teaspoons salt

2 teaspoons cinnamon

1 teaspoon ginger

2 oranges

1 lemon
15 ounces (1 1/2 cups) bamboo honey

1 1/2 cup soy milk or other milk
12 ounces sunflower oil (or 1 12.7 ounce bottle) Any sunflower oil is fine, but if you can get this wonderful buttery, nutty unrefined sunflower oil you will be glad you did.

7 medium carrots 18 ounces after peeling  (4 cups) 

Additional raw sunflower seeds for topping


Heat oven to 400 F. 

Prepare 3 medium ring-shaped cake pans (the vegan batter produces a lower volume)

Toast the sunflower seeds, and grind them up in a processor or mortar.

Wash, peel and grind or grate the carrots,

Sift together the dry ingredients.  Whisk in the toasted sunflower meal. 

Cut the oranges and lemon into pieces

Blend the citrus bits in a blender with 1/2 cup of the soymilk,  add the honey and vanilla. With the blender running, drizzle in the oil. If you want eggs, replace the last cup of soymilk with 4 eggs.  otherwise, pour the honey-oil sauce onto the dry ingredients, and blend the remaining cup of soymilk in the blender to free up all the delicious bits clinging to the sides. Mix the batter gently and fold in the carrots.  Pour into baking pans and sprinkle raw sunflower seeds on top.

Bake 10 minutes at 400, 20 minutes at 375, 25 minutes at 350, and leave in the turned-off hot oven for another 15 minutes.  (Egg-free baking takes longer.  Smaller pans might have been good)

Classic Honey Cake

Universal Honey Cake

Michigan Star Thistle Honey Cake

Chocolate Honey Cake

Pomegranate Mahlab Honey Cake

Date Honey Cake

Honey pudding

Honey Pie!   

Chayale Palevski's Honey Teygelekh and Ingberlekh 

Chard or Spinach Cutlets and Rosheshone Silka Round-up (Rosh Ha-Shanah)

Five foods are recommended in the Gemore (Talmud Bavli Horayos 12A and Kerises 6A) for the Eve of Rosheshone.  They are silka סילקא ( בוריק־בלעטער beet greens or chard), kra קרא ( קירבעס zucchini or squash),  rubia רוביא (   לוביע, שװאַרץ־אײגעלע black-eyed peas), karsi כּרתי ( פּאָרעס leeks) and tamri תּמרי ( טײַטלען dates).  This recipe is for chard or beet greens, and can be adapted for any leafy greens.  These are lovely on their own, but I imagine they would have no objections to a yellow tomato sauce, or any tomato sauce, a cream sauce, or a horseradish sauce.

Vegan Chard or Spinach Cutlets

For the cutlets:

2 bunches (about 1 pound) spinach, beet greens,  or chard

1 tablespoon olive oil (or other oil)

1 tablespoon Chickpea flour of fava garbanzo flour 

salt, pepper, paprika

oil for frying 

For the batter:

1/2 cup  tablespoons (56 grams) sifted chickpea flour or fava garbanzo flour

1/8 teaspoon baking powder

1/2 teaspoon salt

optional: 1/4 teaspoon black pepper, paprika, and/or cumin

Remove the stems, wash the greens well and cook them in the water clinging to the leaves.  Allow them to cool and squeeze out as much water as you can. Chop the greens fine or pulse in a processor.  You should have 1 cup (6 ounces, 170 grams) chopped greens.

In a bowl, mix the chopped greens with 1 tablespoon chickpea flour and seasonings.  Form the mixture into pancakes with your hands.

Heat oil in a wide skillet.

Combine the chickpea flour with the salt, baking powder and optional seasonings, if using.  Whisk in enough cold water (about 1/2 cup) to make a thin batter.

Dip the cutlets in the batter and fry on both sides until golden.

 

This recipe is a vegan, gluten-free adaptation of Fania Lewando's Spinach Cutlets.

Other Silka recipes for the New Year:

Dill and Chard Frittata

Fedelini with Walnuts, Chard, and Garlic Scapes

Braised Chard Stems with Oregano and Chile

White Bean Soup with Chard Stems

Pokey Leek Soup (this recipe has 3 simonim)

Spinach with Pumpkin Seeds

Green Rice

Beet Greens Soup and Beet Soup

 

Rosheshone Vocabulary from the League for Yiddish part I

Rosheshone Vocabulary from The League for Yiddish part II

Honey Cake for Everybody אַלגעמײנער לקח

 

I am anticipating your question.  If this is a honey cake, where's the honey? The honey is in the dates.  Many of the scriptural references to the honey flowing through the Land of Israel are not to bee honey at all but to the lush syrup exuded by the dates.  I did not set out to make a vegan, wheat-free honey cake, but it was inspired when I bought several young coconuts for the juice and needed to do something with the pulp and my beautiful neighbor gave me a box of succulent dates from the Holy Land (These fabulous vegan brownies were inspired by the same windfall).  You can probably make this with any kind of dates, just re-hydrate them a little if they are very dry.

If you have not yet tried green coconuts, or young coconuts, you might just love them. The flavor is very mild, so if you do not care for the flavor of mature coconuts, they will be your cup of tea.  The pulp is soft and jelly-like, making them a natural for vegan baking. 

Universal Honey Cake

12 Medjool Dates (about one cup, 8 ounces)
2 ounces raw almonds
4 ounces raw walnuts (about one cup)
4 ounces cocoa butter (about one cup depending on how coarsely it is chopped.
Pulp from 2 young coconuts (about one cup, 8 ounces)
2 ounces almond flour

(optional: 1/4 teaspoon cinnamon, 1/8 teaspoon ginger, 1/8 teaspoon allspice, 1/8 teaspoon cloves) 

1/2 cup toasted pecans for garnish, or leave them raw to make this an all-raw dessert. 

Remove the pits from the dates.  Place almonds and walnuts in a processor and pulse to a powder.  Add  the remaining ingredients except the pecans and grind to combine.  Pat the batter into a nine-inch pie plate and arrange the pecan halves on top.  Chill to set.

 

 

 

Paw Paws are a Thing דער פּאָפּאָבוים

Counter clockwise from bottom:  Paw paws, ground cherries, Michigan honey, apples and pears from Centennial Community Farm, pomegranates.

One of the mystifying songs we had to sing in grade school was "Way Down Yonder in the Paw Paw Patch."  I liked this song well enough, but it never occurred to me that paw paws were a real kind of fruit.  I thought that like wizards, dragons, flying carpets, and Kalamazoo, they were just made up for children's literature.  Last month I took a train through Kalamazoo, and this month I learned that paw paws are in fact a thing.  I can't wait to see what month  brings.

On the inside they look a little like orange cherimoyas, with soft, creamy pulp and smooth hard seeds.  The fragrance is lush and tropical with notes of mango, papaya, banana, and lichee.  It is hard to believe they are native to this cool temperate area.  I will have to wait until after the holiday to tell you how they taste.

Also photographed above are ground cherries, which you may have encountered in the Little House books and My Antonia.

For tonight  am planning to make a cake with Michigan star thistle honey and Michigan sour cherries, and maybe even a sour cherry tsimes.  We are very proud of our cherries here in Michigan, but not proud enough to call them sour cherries.  Locals insist on calling them "tart cherries."  That makes me sad.  Sour cherries and not lesser cherries. Own your cherries, Michigan!

Other honey cakes:

Date Honey Cake
Pomegranate Honey Cake
Chocolate Honey Cake
Classic Honey Cake

דער פּאָפּאָבוים

Der popoboym, the paw paw tree

דער פּאָפּאָ

der popo, the paw paw

דאָס כינעזישע לאַמטערל

Dos Khinezishe lamterl, the ground cherry

Here are the Seegers singing Paw Paw Patch:

And one more film from Nature Boy Crabmeat 

Make pudding.

And of course, Honey Pie!

Have a sweet and beautiful year.

ליליע לוביא Purple-Eyed Peas

Violet eyes to die for

Get a load of these jewels, these amethyst morsels.  I found these purple-hulled beans at the Berried Treasures farm stand in Union Square.  Lavender Loubia.  Rubious Rubiya.  I had been planning to make black-eyes peas with tomatoes and vegetables, but I will have to come up with a recipe to show these off on their own, perhaps with some purple onions.

May it be Your will that our merits increase.
יהי רצון . . . שירבו זכויִותנו

זיסקײט אין ייִדיש Sweetness in Yiddish

‏ האָניק

Honik  honey

‏סטעלניק ‏

Stelnik  honeycomb

צוקער

Tsuker  sugar

היטל־צוקער

Hitl-tsuker  Sugar-loaf

מיעליץ

Myelits  granulated sugar

צוקער־זיס

Tsuker-zis  Sweet as sugar

האָניק־זיס

Honik-zis  Sweet as honey

‏לאַקרעץ זיס, לאַקרעצדיק, פּריקרע זיס, סאַכאַריניק, ביטער זיס ‏

Lakrets zis, lakretsdik, prikre zis, sakharinik, biter-zis

Licorice-sweet, saccharine, unpleasantly or unbearably sweet

ניט לעקן קײן האָניק חאָניק

Nit lekn keyn honik

 To have a hard life (not to lick any honey)

‏אומבאַטעמט װי אַ פּאָדעשװע אין האָניק ‏

Umbatamt vi a podeshve mit honik  

As unappealing as the sole of a shoe with honey

‏אום ראש־השנה האָט דער גרעסטער קבצן אַ טראָפּעלע האָניק ‏

 Um rosheshone hot der grester kabtsn a tropele honik

On Rosh HaShone, even the poorest person has a drop of honey

‏שענק מיר ניט קײן האָניק און גיב מיר ניט קײן ביס

Shenk mir nit keyn honik un git mir nit keyn bis

Don’t give me any honey and don’t sting me

‏װוּ מען דאַרף (האָבן) צוקער טױג ניט קײן זאַלץ ‏

 Vu me darf tsuker, toyg nit keyn zalts

When you need sugar, salt won’t do.

‏אַ ייִד האָט אַכט און צװאַנציק פּראָצענט פּחד, צװײ פּראָצענט צוקער און זיבעציק פּראָצענט חוצפּה ‏

A yid hot akht un tsvantsik protsent pakhed, tsvey protsent tsuker, un zibetsik protsent khutspe.

A Jew is 28% fear, 2% sugar, and 70% khutspe.

Date Honey Cake

Oh I do love honey. I love bamboo honey, apple locust honey, goldenrod honey, coffee honey (get this if you can find it), manuka honey, and the very dark honey of some unidentified wildflowers I found in Little Falls New York on a bicycle journey this summer. I am also intemperate in my fondness for Lyle's Golden Syrup, and of course all respect is due as well to maple syrup, rice syrup, barley malt, agave, and any number of other sticky substances I have yet to try, but as it happens none of these are the subject of most Tanakhic references to honey.  The honey with which the Holy Land is flowing is not bee honey at all, but date syrup, or silan, a darkly scented, antioxidant-rich ingredient you need to know.

The date honey cake I made this year is a variation on my previous honey cakes (see Classic Honey Cake, Chocolate Honey Cake, and Pomegranate Honey Cake), and also owes some lineage to Judeo-Arabic date cakes, and of course, to English sticky pudding.  I used un-pitted dates because many folks think they are more flavorful, and anyway, I bought them by accident.  Pitting the dates was not at all difficult after they had softened up by soaking in tea or Guinness.

This is not really a carrot cake, but I added some carrots because dates love carrots.  I used sunflower seed oil for the same reason, but any oil should be fine.

Date Honey Cake

8 ounces unpitted dates (or pitted dates, why not?)
1 cup hot tea or Guinness stout

1 cup (5 ounces) palm sugar
1 cup (7 ounces) white sugar
6 cups (24 ounces) all-purpose flour
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons cocoa powder

2 oranges, cores and seeds removed
1 1/2 cup sunflower oil
1 2/3 cups date syrup
1 tablespoon vanilla
1/2 cup tahini

8 eggs


3 Macintosh apples, grated (about 2 cups)
2 large carrots, grated (about 1 cup)
5 ounces crystalized ginger, chopped (about 3/4 cup)

Soak the dates in hot tea or stout.  When the dates are very soft, remove the stones and chop coarsely.  Reserve the liquid.

Mix the dry ingredients together in a large bowl.

In a food processor, grind the oranges, peel and pulp together, and add oil, date syrup, vanilla and tahini.

Beat the eggs and add to the liquid ingredients.

Pour the orange-mixture into the flour mixture and begin folding gently together.  Add the grated apples and carrots and chopped ginger and dates and enough of the remaining date-liquid (about half) to make a loose batter.

Pour and scrape the batter into prepared loaf-pans and/or cake pans. Bake 15 minutes at 400, 15 minutes at 375, and 15 minutes at 350. The cakes are done when a tester comes out clean and they offer mild resistance to a touch.

This recipe yielded five medium loaves and one tiny little loaf  (I was inspired to start making things into tiny little loaves by my recent visits to Claire's Corner Copia, a vegetarian restaurant and cult phenomenon in New Haven).

A sweet and healthy year to all In Mol Araan.

Wasong 瓦松 Orostachys Japonica אָראָסטאַכע Rock Pine

[This post has been updated]
Well, will you take a gander at this thing?  The farmers at the green market said either to add it to salads or make juice, and that it will cure all ills.  It seems to be sort of a succulent similar to purslane, so maybe I will make a fatoush-type salad.  I haven't tasted any yet, because I want to save it for Rosheshone.  I will update this post (no solemn vow implied) when I have more information.

ETA:
We tried this on Roshshone.  It is juicy and crunchy with a bright tart flavor that is closest to sorrel (shtshav, schav).  It was a very nice in salad and would probably be good in any of these shtshav recipes.  In fact it would probably be much easier than making them with actual shtshav, since you don't have to remove the stems, and it stays fresh much longer than shtshav, which is notoriously frangible.

Deconstructed Shtshav

Hemp Shtshav

Classic Shtshav

Bonus: The post with the classic shtshav recipe also provides sixteen Yiddish synonyms for shtshav. 

Among the remarkable things about this plant are the gorgeous Fibonacci spirals of the spines and leaves.  See Vihart's beautiful video series on spirals and being a plant.

Oh, I can't help it.  These are so good, I have to embed them.  Watch  the whole thing.  I'll wait.



Is that not the bee's knees?

Now be less of a theorist and more of a plant:



Yikes, that ends on a bit of a cliffhanger.  Here you go:



All my best wishes for a sweet and healthy year.  Have a look at:

Date Honey Cake
Pomegranate Honey Cake
Chocolate Honey Cake
Classic Honey Cake

and don't miss our Rosheshone-related videos.

This year we made tsimes!



See also Rice with Apples and Honey



Roasted Fish and Honey Cake



I just wanted to say "notoriously frangible" again.

‏ ‏ Crown Challah (Khale) קרױן־חלה

‏די חלה האָב איך געמאַכט פֿאַר ראש־השנה. דעם קרױן האָב איך געפֿלאָכטן פֿון פֿיר שלענגלעך, און דאָס ברעגל פֿון צװײ שלענגלעך. דער רעצעפּט פֿאַר באַניע־טײג געפֿינט זיך דאָ, און דאָ איז סתּם אַ חלה טײג. ‏

‏אַ זיס געבענטשט יאָר אַלע אין מױל אַרײַן ‏

Here's a khale I made for Rosheshone.  The crown is woven from four strands in a sort of square spiral, and the brim from two strands twisted together.  The recipe for Pumpkin khale is here (in Yiddish, with braiding directions, here), and  a plain khale dough (with Challahsaurus directions) is here.  A sweet and blessed year to you.

Pomegranate Mahlab Honey Cake

Really, I want to tell you about places that you can go to and ingredients you can find, and here I am again going on about another New York treasure that has vanished.  I don't remember when this happened, but I was at the Sunflower grocery store in Queens (don't bother looking for it, it is no longer there) and I saw some whole mahlab (the kernels of cherry stones), and I thought, "better get this; who knows when you will need whole mahlab?" 

I finally used my mahlab this week to make a new kind of honey cake for the New Year.  My cherished friend Marian the Librarian is allergic to all caffeine and cannot have this classic honey cake, which contains coffee, and certainly not the chocolate honey cake, which has coffee and chocolate.  I thought that pomegranate molasses and mahlab might both give the darkness, bitterness and wineyness supplied by coffee and chocolate.  It turns out they add this and much more.  The flavor is vividly bright and tart. Every bite makes you want the next one even more.  This might well be my best honey cake yet.

Pomegranate Mahlab Honey Cake

Preheat oven to 400 degrees.  Prepare six medium ring-shaped cake pans, or four loaf pans.

Sift together in a large bowl:

6 cups (24 ounces) flour (I used half all-purpose and half whloe wheat pastry flour)
2 cups sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 tablespoon cardamon
1 teaspoon - 1 tablespoon ground mahlab (I was being cautious and used 1 teaspoon. 1 tablespoon should be even better)
3/4 teaspoon salt

Grind together in a food processor:

2 whole oranges (seeds removed)
1 pound (2 scant cups) buckwheat honey
3/4 cup pomegranate molasses
1 1/2 cup oil
2 tablespoons brandy (optional)
8 eggs (9 if they are smallish) added last of all

Grate:
2 large firm apples

Pour the orange mixture into the flour and mix gently.  Add the grated apples and mix just to combine.  POur and scrape into the prepared pans.  Bake five minutes at 400, five minutes at 375, and fifteen at 350.  Test with a straw and bake a few minutes more if not yet done.  This cake keeps well and gets better every day.

Red Rice for Rosheshone

From the Current episode of Polskie Radio! One of my most beloved New Year dishes, Italian Red Rice.

Painted Boletes and What I Did With the Rubiya

These bodacious boletes are from Honey Hollow Farm. I used them in a stew of black and white beans for the New Year. I had a feeling when I saw these mushrooms that they would be an auspicious addition to a Rosheshone table. While mushrooms are not specifically mentioned in the Talmud along with the five vegetables to be eaten at the New Year, they share with these vegetables the attribute of legendary rapid growth. They are also delicious.

On salting beans
Almost every recipe that calls for cooked beans will tell you not to salt the beans until they are done. The putative reason for this practice is that salt will “toughen” the beans. Intimidated as I am by near-unanimity, I have never found salted beans to be tough, and they seem in my considerable bean-cooking experience always to be better than beans cooked without salt.

Rubiya with Guinness-Marinated Tofu and Boletes

1 one-pound block of fresh tofu brand tofu, or other fresh handmade tofu (I like silken tofu too, but it is too refined for this recipe)

1 bottle of Guinness Extra Stout, with two tablespoons of shoyu or another kind of soy sauce, 1 rounded teaspoon Dijon mustard and 1 teaspoon brown mustard seeds crushed but not ground.

Olive oil

One medium or large onion, sliced into thin half-moons

2 tablespoons flour

12 ounces (2 cups) rubiya or yin-yang beans (or calypso beans or black-eyed peas)

1 pound painted boletes or other mushrooms (for about 12 ounces caps), sliced

1 teaspoon dried thyme leaves

1 28-ounce can whole peeled plum tomatoes (I used muir glen)

2 or 3 chiles

1 branch mild rosemary

1 tablespoon paprika

1 bunch parsley (1 cup minced leaves)

salt, pepper, honey and more paprika to taste

Cut the tofu into cubes or oblate paralellopipeds

and place the pieces in a shallow non-reactive container. Ideally the tofu pieces should just cover the bottom. Pour over the tofu one bottle (twelve ounces) Guinness extra stout or other stout or dark beer. Add two tablespoons shoyu or other soy sauce, one teaspoon of Dijon mustard, and one teaspoon brown mustard seeds which you have crushed but not ground. Cover the container and marinate the tofu overnight (You can skip this step in an emergency).

Soak the beans

for several hours or overnight (or skip this step). Discard the soaking water; put the beans in your bean-cooking pot, and add two bay leaves, two teaspoons salt, fives whole, peeled garlic cloves, one dried chile pod (or a fresh chile pod), and twelve black peppercorns. Cover the beans with fresh water, and set over heat to cook until done. Cooking time will vary.

Heat oil in an iron skillet

and cook the sliced onion until tender and translucent. Sprinkle flour over the onions and stir well until it loses its raw flour smell. Pour in about 2/3 of the Guinness-marinade while stirring. You can probably go ahead and add all the Guinness. In another skillet, cook the bolete caps in oil over high heat. Crumble about one teaspoon dried thyme (six fat pinches) into the mushrooms. When the mushrooms are well-cooked, add them to the onion-Guinness roux. Raise the heat and add the tomatoes, crushing them with the spoon as you stir.

In the skillet recently vacated

by the mushrooms, heat some more oil and fry the tofu pieces until they are nicely brown on two or three sides. Now combine the fried tofu, the vegetables with roux, and the cooked and drained rubiya in a large heavy pot. If they look too dry add a bit of bean-liquid or some reserved Guinness marinade. Add the chiles, a tablespoon of sweet paprika, some salt and pepper, a branch of rosemary (less if it is not quite mild), and parsley. You may also want to add a little honey or sugar at this point. Simmer over low heat for about an hour, and taste for seasonings.

Any kind of flatbread is especially nice with this. Rice too.

I will probably make soup with the reserved mushroom stems and bean-liquid. See Sweetnicks for other soul-warming creations. Darker beers have more antioxidants. Really.

Food and Drink, Recipes, Cooking, Food, Vegetarian, vegan, vegetables, antioxidant-rich foods, painted boletes, tofu, Guinness stout,

calypso beans, yin-yang beans, black-eyed peas, rubia, rubiya, loubia, lobia

סימני ראש־השנה, ריש־שתא, רוביא,