Vegan Love – My recipes in the new Al HaSulchan magazine

As a writer and a vegan foodie there is no greater honor than being featured in Israel’s leading culinary magazine, Al HaSulchan. In the August issue me and my friends give a little taste of what being vegan and being food fans forever means to us.


Amazing, simple, and light recipes on 5 page, garnished with a love story between a Hungarian writer (yep, me), and Israeli doctor (yep, my husband), and our common obsession: cooking. I invite you all for a cosmopolitan brunch menu in the enchanting garden of Studio Amen in Ramat HaSharon.



As a teaser… our signature shakshuka – Israel’s most popular breakfast dish. Many people are afraid the try the vegan cheeses, but now days there are incredible variety in the organic shops, many of them without soy, and saturated fats. Some of the cafés in Tel Aviv use tofu in their vegan shakshuka, but can guarantee, the melting cheese is the best thing what can happen to this classic breakfast dish.

Ingredients (for 6 people)

6 tablespoons of olive oil
1 big onion
2 cloves of garlic
2 big bell peppers
8 tomatoes
1 eggplant peeled and diced to small cubes
2 tablespoons of sun dried tomato paste
200 grams of vegan cheese
A pinch of sugar
Spices: chili powder, cumin, paprika, pepper, salt



– First I prepare everything I need: I peel and slice the onion and garlic into fat slices, and I grind the tomato’s inside on a bowl, using a cheese grinder. I throw the peels. I peel the eggplant, and cut it into dice-sized cubes, and I cut the peppers into centimeter thick slices. I also cut the cheese into dice-sized cubes.

– Depending on making the shakshuka in several smaller pans or just one big, I’m putting part of the oil, or all of it on the fire, and once it’s hot, I’m adding the spices, the onion, garlic, and eggplant. I steer and fry for a few minutes, and soon I’m adding the peppers as well. That’s when the sugar helps a bit to caramelize the ingredients.

– Once it’s friend, and softened, but not burned, I’m mixing the sundried tomato paste and the fresh tomato liquid, and I’m covering the sizzling vegetables. Im turning the fire on moderate strength, and let it shimmer for about 5 minutes.

– Now it’s time for sprinkling the cheese cubes al over the pan, and push them a bit deeper so they can properly melt, but still show on the surface. Another 5 minutes, and the shakshuka is ready. If at any point it seems likeit’s becoming too dry, I’m covering it with a lid, and naturally, if it seems too watery, I lift the lid to let it get a bit more intense and concentrated. The best when the sides are slightly burned, but the middle is still soggy.



Me and my friends chillin’… after cocktail hours. Don’t miss the magazine’s latest edition with 8 more delicious vegan recipes from our kitchen!

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