Displayed here for everyone to try and enjoy are two completely different recipes, but both absolutely ideal for vegans. These are part of Kosher River Cruises’ special vegetarian and vegan menus for our guests.

These particular dishes will be prepared on our Normandy Cruise this October 2017.


Cassoulet with Tofu

This is a savory provincial French dish which we have adjusted to be vegan and kosher. This is a very good alternate source of protein for guests who forgo eating meat.

Ingredients:

  • 125 grams dried haricot beans, soaked overnight
  • 1.2 liters water
  • 15 grams dried cepes mushrooms
  • 150ml boiling water
  • 6 tablespoons extra virgin olive oil
  • 2 garlic cloves, chopped
  • 250 grams baby onions, halved
  • 175 grams mixed mushrooms, sliced
  • 1 tablespoon each chopped fresh thyme, rosemary and sage
  • 2 carrots, diced
  • 2 celery sticks, sliced
  • 1 red pepper, deseeded and diced
  • 150ml red wine
  • 4 tablespoons tomato puree
  • 1 tablespoon. dark soy sauce
  • Salt and pepper
  • 1 kg cubed and sealed tofu

Instructions:

  1. Drain the beans and place in a saucepan with the boiling water.
  2. Bring to the boil and boil rapidly for about 10 minutes.
  3. Lower the heat, cover and simmer gently for 45 mins.
  4. Drain the beans and reserve 300ml of the cooking liquid.
  5. Soak the dried ceps in the boiling water for 20 minutes, then drain, reserving the liquid. Slice the cepes.
  6. Heat half the oil in a frying pan and fry the garlic and onions for 5 minutes.
  7. Add the mushrooms and herbs, and stir-fry for a further 5 minutes until the mushrooms are golden.
  8. Remove from the pan with a slotted spoon and set aside.
  9. Heat the remaining oil in the frying pan and fry the carrots, celery and pepper for 5 mins, add the wine and boil rapidly for 3 minutes.
  10. Stir in the beans and their liquid, the mushroom mixture and the tofu3, ceps and their liquid, tomato puree and soy sauce.
  11. Season to taste.

Slow Cooker Beans and Sweet Potato

This next recipe is our vegan version of Cholent, which is also very rich in protein.

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cups pareve broth
  • 14-oz. chopped tomatoes
  • 15-oz. black beans, or 1.5 cups cooked black beans, drained and rinsed
  • 1 heaping teaspoon paprika
  • salt and pepper, to taste
  • 2 small-medium sweet potatoes, diced (about 3-4 cups total)
  • 2 tablespoons chopped fresh parsley, plus more for garnish

Instructions:

  1. Sauté the onion in olive oil in a large pot over medium high heat until soft (2-3 minutes)
  2. Add the pareve broth, tomatoes, beans, paprika, salt, and pepper.
  3. Bring to a boil.
  4. Turn the heat to low and add the sweet potatoes
  5. Serve hot and garnished with extra fresh parsley.
  6. As our treasured guests on this Normandy tour, your satisfaction during our river cruise on the Seine is our priority. We want to make sure that you have the best experience and that includes our kosher food.

For more information on our Normandy Cruise, please check the page here: https://kosherrivercruise.com/normandy

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