In this week’s parsha, we learn of the Torah’s prohibition against eating milk with meat. Today we have a plethora of plant based proteins and innovative products that allow us kosher cooks to get more creative than ever in the kitchen. For Shabbat, try this “can’t believe it’s kosher” menu.
The Weekly Challah
These crispy roasted root veggies are super special when drizzled with creamy sauce and topped with crackled kosher bacon pieces.
This looks like the real deal, but the cheese is non dairy – so it is totally kosher.
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Keep this risotto warm on a hot plate until ready to serve as a satisfying side.
Cook broccoli until just wilted for a pop of bright green to round out this menu.
CARROT CAKE WITH CINNAMON FROSTING
Parve cream cheese makes a wonderful frosting for carrot cake and a lovely way to end your meal.
For last year’s Shabbat Menu Mishpatim click here.
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