Natanya Namoff’s plant-based menu for the whole family

Job: SAHM

Lives: Yerushalayim

Cooking for: Husband and myself, and 11 children, ages 18 to one kein ayin hara

W

hen my husband experienced continual painful attacks of gout and illness, he started a plant-based diet, which changed his life. Little by little, the rest of the family joined. I make a lot of things from scratch — ice cream from cashews, and pizza sauce.

Vegan food takes a lot more prep (in the beginning, until you get the hang of it), but baruch Hashem, I’m fast in the kitchen. But I do accept that  I can’t do everything because my time and energy is limited, so I buy falafel balls, frozen French fries, and canned beans. Eating healthfully isn’t “all or nothing,” and we let our kids be kids — when they’re with others, they can eat what they want.

My favorite supper hack:

I soak and boil up a big pot of lentils once a month, and freeze them in ziplok bags so I can easily throw them into a stir fry or a chili. If I have rice in the fridge, lentils in the freezer, and canned beans in my pantry, I’m all set.

What I serve that I never thought I would:

Since we don’t eat so many things, I use some processed products because I don’t want my kids to feel deprived. I use pareve whip or the better margarines when a recipe calls for it. We also don’t restrict our kids: they eat Bissli or Cheetos with everyone else, and if they go to a barbecue or a pizza party, they eat whatever they want.

Quickest supper:

I make a really easy bean dip, and sometimes I serve that for lunch or supper with Doritos and vegetable sticks. The kids scoop it up with Doritos, hot or cold. Everyone loves that, so it’s a great backup.

If someone doesn’t like supper:

Vegan food can be more adult friendly than kid friendly, so I never force anyone to eat anything; there’s always a choice. My middle kids often do their own thing: One lives on cereal and nut butter, another loves sandwiches so she often just has her (wholegrain) bread with something. One kid likes fake tuna made from peas.

Sunday: Shabbos leftovers

That means potato kugel or leftover cholent (they love that!), Beyond-beef fake meatballs, tempura-battered tofu, tofu poppers. (I fry only for Shabbos.) Maybe apple kugel or soup.

Monday: Pizza, garlic bread, or calzones

I make them from a big homemade pizza dough and add mock Parmesan cheese to the garlic bread. I make the calzones with mushrooms, broccoli, onions, garlic, and a spicy tomato sauce.

Tuesday: Rice stir fry

with every vegetable you can think of, and I add lentils, chickpeas, or tofu for protein.

Wednesday: Pad Thai

from brown rice noodles, with a lot of vegetables, tofu, and techinah for a really creamy texture.

Thursday: Pareve cholent and kishke

For the kids who don’t eat that, corn schnitzel or other freezer food.

I make blended soups instead of soups that require a lot of dicing.

I make a double batch of rice when I cook for Shabbos to make this dinner easier. If I’m pressed for time, I buy a frozen vegetable mix. Occasionally I do quinoa instead of rice.

A lot of Israelis eat their main meal for lunch. As my kids are usually home for both, I sometimes make a heavier lunch and a lighter dinner if I have more time in the morning. Otherwise lunch is usually based on a big salad.

(Originally featured in Family First, Issue 976)