Shavuot sanctifies the dairy, but what if you are vegan and want to celebrate tradition? The recipes that will make you a particularly delicious holiday

• A feast for the vegan purity

  Photo: 

  Kindly used

In recent years, vegan nutrition has significantly increased in Israel and worldwide. The natural product refrigerators in the chains already know how to offer plenty of milk substitutes, meat substitutes, vegan cheeses and a variety of complementary products with no animal components. 

But what to do when you want to celebrate weeks, a holiday so identified with eating dairy products, vegan? We've chosen recipes that will make you a holiday for a delicious and vegan all-around celebration. Happy holiday!

Blinkled green bleaches filled with oil-soy cheese 

For the materials:

3 cups green buckwheat before soaking (300 g)

2-3 dates 

2 and a quarter cups of water  

1/4 teaspoon cinnamon 

Preparation:

All ingredients are put in a strong blender. In the meantime, heat a good non-stick skillet that will be hot but not boiling. Transfer the batter to a bowl, sky with a ladle about a quarter of the batter in the pan, and in circular motions form a blinches shape. Turn for a few seconds and remove from pan. 

Refill:

1 Tnuva Alternative White Cheese Cheese Alternative 

3 Tablespoons Pure Maple Syrup 

A handful of fresh / frozen 

blueberry light raisin handles soaked for half an hour in water 

Preparation:

Mix all fillers to the desired sweetness, rub on the blinches and roll.

Mangold cheese with vegan cheese 

Courtesy of Hadassah Adler Natural Nutrition Specialist

Ingredients:

2 cups full spelled flour / 70%

1/2 teaspoon baking soda 

flat teaspoon salt 

2/3 cup high quality olive oil 

2/3 cup water

tablespoon fresh squeezed lemon juice

Preparation: 

Place in the bowl the soda flour for drinking the lemon and water. Gradually add the water, add the oil and salt, mix and knead until soft and dough is made for processing and the skies rest in the fridge. Fillable

:

1 chopped leek sliced ​​and chopped chopped 

mango leaf package 

1/2 teaspoon salt a 

little black pepper

For cheeses:

a cup of cashew nuts 

leftover liquid from almond feta cheese (also possible without)

Preparation: In the

non-stick pan, steam the leeks until you become transparent, add the mangold leaves, steam for a few more minutes and season. 

At the same time, place the blender-induced cashews and grind with half a cup of salt water and a little pepper until a uniform texture is

added to the pan, and mix well with the macaroons and coolers. Find the dough out of the refrigerator, and roll on a baking sheet, round

the filling, and cover on all sides, leaving some of the filling in the dough. Put the straw in the oven for 20 minutes until baked.

Vegan mushroom quiche 

Courtesy of the "Used"

groceries company (for pie mold 28 cm in diameter):

For dough: 

3 1/2 cups flour 

1 bag baking powder 

2 teaspoons salt 

75 g room temperature coconut oil (or 100 g margarine)

1/2 cup water

1/2 cup oil 

To the stuffing: 

2 Champignon mushroom baskets 

1 can of coconut cream 

3 medium onions

4 tablespoons flour 

2 tablespoons cornstarch 

150g vegan salted cheese 

200g vegan yellow cheese

salt and pepper

Preparation: In 

a bowl, mix flour, baking powder and salt. Add the coconut oil and stir until crumbly. Add the oil and water and process until dough is obtained. Make a ball from the dough, wrap in plastic wrap and place in the fridge for half an hour. 

For the stuffing, chop the onions and fry for a few minutes, until the onions are translucent. Rinse the mushrooms and cut into slices about half a inch thick and add to the pan. Fry the onion and mushrooms for about fifteen minutes until the mushrooms have a fleshy texture and the pan has almost no liquid.

In a bowl, place the coconut cream and gradually add the flour while stirring quickly with a manual sprinkler so that lumps do not form. Mix the cornstarch with a little water until it melts and pour into the bowl while stirring. Add used salted cheese, a little salt and pepper and mix well until uniform. Add the mushrooms and onion and mix. 

Tighten the dough into a half inch pie pan, perforate the dough with a fork and bake for about 10 minutes. Remove the pan from the oven, pour the dough over the dough, scrape over vegan yellow cheese and return to the oven for baking for 35 - 45 minutes. 

Salty stone-style cheese 

Courtesy of Used Company

Ingredients:

1 packet of salty cheese 5% vegan (250 g)

1/2 cup water

bundle of za'atar leaves

2 tablespoons olive oil

Preparation:

Put the salted cheese in a food mixer and add half a cup of water. Stir for about 1-2 minutes until smooth and velvety texture is obtained. Transfer to a serving bowl and sprinkle over chopped fresh za'atar leaves (you can use dried za'atar spice). Sprinkle over olive oil and serve alongside pita and wipe. 

Vegan Pizza 

Courtesy of "Used" Company

Ingredients:

300 g grated pizza and vegan baking

200 g additions like mushrooms / olives / corn

For dough: 

500 g flour 

2 teaspoons dry yeast

1 teaspoon sugar

1 teaspoon salt

3 tablespoons olive oil

1 and 1/3 cups of lukewarm water

For tomato sauce:

3 peeled and chopped tomatoes 

5 crushed garlic cloves

1 fresh basil

1/2 teaspoon sugar

1 teaspoon salt 

2 tablespoons tomato paste

1 teaspoon dry oregano

Preparation: 

Prepare the dough: In a bowl, mix the flour, dry yeast and sugar. Create a hole and pour the water, oil and salt into it and begin kneading. While kneading, add one-third of the glass of water until a flexible dough is formed. Make a ball out of the dough and lightly flour it, wrap in plastic wrap and bubble for about half an hour. 

After swelling, lightly floured baking paper is spread on the work surface. Put the dough again and roll it into a round shape on the floured baking paper. Transfer to a mold and with a light squeeze create a kind of frame around the pizza.

To make the sauce: Place the tomatoes with the garlic in a pan with olive oil. Cook for a few minutes and add the basil and other spices and crush. Remove from the fire, brush with olive oil to the edge of the dough, spread the sauce on the dough base and sprinkle vegan grated cheese for pizza and the toppings that love. Bake the pizza in the preheated oven to 200 degrees until browned.

Almond feta cheese with garlic seasoning

Courtesy of Hadassah Adler, a natural nutrition specialist 

Ingredients : A cup of soaked and peeled almonds (also possible without peeling)

plus 2 tablespoons fresh squeezed lemon juice

half a tooth garlic 

half a glass of water 

slightly salt

Preparation:

Blend all ingredients until well blended. If waterless can be added until thoroughly ground and

transferred to a thin, clean cloth diaper. Squeeze the contents well into a bowl (keep the liquid coming out of the cloth separately). Add chewed fresh mash / dill or any extra that you like. Put in a cloth diaper for the night in the fridge, in the morning open the diaper and transfer to a bowl. 

Vegan Crumb Cheesecake 

Courtesy of "used"

Ingredients: 

for dough: 

100 grams of margarine or one-third cup of coconut oil 

1 1/2 cup flour 

1 cup ground almonds 

2 tablespoons sugar

2-3 tablespoons water 

Per liter: 

2 natural flavored cream cheese style 9% vegan cream (400 g)

1 classic style cream flavored 25% vegan cream cheese (200 g)

1/2 cup vegetable whipped cream or coconut cream

2/3 cup sugar

1-2 teaspoon lemon juice Fresh

1 cup almond sliced

1/2 cup hazelnut

Preparation: 

Prepare the dough: Mix together the margarine, flour, almonds and sugar until uniform crumbs are obtained. Add the water as needed until the dough comes together and stir to form a dough ball. Refrigerate in the fridge for half an hour. 

Preheat oven to 180 degrees. Line an English cake mold with baking paper and place a layer of dough 1 cm thick on top. Place the rest of the dough on a medium sheet freely 1 cm thick. Bake in the oven for about fifteen minutes until both doughs turn golden. Remove and cool. Bake the almonds and hazelnuts for about five minutes until golden brown. Remove and cool. 

Peel the hazelnuts to make the stuffing. Grind the roasted nuts and almonds in a quality food processor until they become a uniform spread. Add the vegan cheese spreads along with all the extra ingredients and grind to a uniform filling. Taste the stuffing and balance the sweetness, if necessary add a little more sugar or lemon juice. 

Pour the filling over the dough mold in English Cake. Sprinkle with a grater the extra baking dough over the cake and transfer to the refrigerator for freezer for two hours. Before serving, slice and thaw for about half an hour.