From vegan matzo balls to Passover-friendly cookies, Siva draws inspiration from the global Jewish diaspora.
Micah Siva, author of “Nosh: Plant Forward Recipes Celebrating Modern Jewish Cuisine,” says she appreciates that Passover encourages her to get creative in the kitchen. It’s spring, and Passover begins at sundown on April 22. So it’s just in time that a new cookbook has landed from Micah Siva, the San Francisco-based Jewish chef behind the Nosh With Micah blog.
When my husband and I moved to the U.K. in 2018, I started to work in food media doing what I do now: recipes, writing and photography for brands, newspapers, magazines and my own food blog,, where I share vegetarian Jewish-inspired dishes. Often, it’s inspired by ingredients that might be found in the diaspora, so there’s a lot of tahini, a lot of dates and date syrup, but also everything bagel spice.When I was 12, I told my mom I wanted to go vegetarian.
Growing up, was always my favorite holiday, because I thought it was so fun that we had to get creative food. My mom had this cookbook called “Matza 101,” and it told you 101 ways to use matzo, so we had matzo baklava, matzo tiramisu and taco shells made out of matzo. It was a time of experimentation and getting out of our dinnertime rut. I still feel that way.
I went through my grandmother’s tattered favorite cookbook and looked at the marinades for things like the brisket, the dough for the kreplach and the spices that were in some of these dishes and tried to be as true to to those as I could. With the brisket recipe, I adapted it slightly but largely used that as the base for the mushroom tofu brisket.
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