Lately, I've been obsessed with cookbooks and can't seem to get enough of them. Nosh by Micah Siva is no exception to this! Having a Jewish partner and in-laws but knowing little to nothing about Jewish foods and customs makes it hard to prepare meals accordingly. Especially when I want to impress and include everyone at the table. Nosh has enlightened me and the recipes have been easy to follow thus far. My partner also LOVES this book which is a win for me!

Nosh is an interesting cookbook that offers vegan versions of Jewish staples. It includes everything from matzo balls to black-and-white cookies and everything in between. It's varied and unique.

I am really excited about this book! The author delivers clear directions with interesting hacks and some background for non-Jews who like me, appreciate learning about different cultures. I am not ready to declare myself as a 100% devotee of vegetarianism and certainly not the more extreme veganism lifestyle because sometimes a good brisket cannot be imitated, but many of these recipes allow for my toe in the water lifestyle.
One teeny tiny suggestion... 16-20 paper towels to drain tofu? "verschwenderisch"! (hoping this is the best way to say 'wasteful'! )

I'm not Jewish and few of my Jewish friends keep kosher so I'm a little far from the inherited diet and ritual that Micah Siva grew up with. But I'm always interested in evolving culinary traditions and this book fits right in. Ms Siva, whose family is eastern European Ashkenazi and who married into a Sephardic family, has taken up the challenge of adopting and adapting these traditions to vegetarian and vegan ideals. "Nosh" is a cookbook filled with interesting ideas for mundane and celebratory meals meals, adapting traditional meat-based recipes to use different ingredients and pulling in other vegetable based recipes, particularly from the Mediterranean region and around the Levant. I enjoyed the recipes and their presentation.

Love this cookbook! I’m not vegetarian, but appreciate the idea of cooking “plant-forward” without limiting diet. There were so many neat aspects of this book beyond the delicious recipes! There is a Shabbat matrix that maps out effort and time needed along with a 4 full seasonal menus. I also really appreciate the holiday menus. It all just makes the cookbook more accessible and user friendly. I can tell I will use this cookbook often in the coming years!

I did not end up trying any of the recipes in this book. The quality of the writing and pictures looked good, but I didn't feel comfortable posting a review for a cookbook whose recipes I didn't try.

Nosh by Micah Siva is an excellent continuation of Micah's website Nosh with Micah. Nosh is a plant-forward (not to be confused with being vegan) cookbook that can be utilized by anyone who wants to consume vegetarian Jewish dishes. The book begins by explaining what plant forward means, and then gives very good instruction on how to make substitution for making items vegan. The pictures are beautiful and the content is thoughtfully organized. Some items are a bit on the bland side so be prepared (as always) to season to your taste. This book is a keeper for anyone who is Jewish or wants to eat healthy Jewish foods, vegetarian, plant forward, vegan, or someone who simply likes beautiful cookbooks.

Nosh is an incredible book that combines Jewish cooking with plant forward eating. The layout of this book explains this in detail and shares menus for holidays and everyday eating. Each recipe is paired with a picture and most include a note, variation and/or substitution. Main items include Savory Pulled Mushroom and Tofu “Brisket” and Spiced Cauliflower Chraime. For dessert, there are Passover Coconut Macaroons and Mini Halvah Cakes among other delicious treats. If you are ready to make some changes, this is a great selection for you!
Many thanks to NetGalley and The Collective Book Studio for the advance copy. All thoughts are my own.

Nosh is full of great recipes. In addition, it is a great guide for delving into a vegetarian lifestyle. There are also ideas for vegetarian eaters to get protein and iron. The use of plant based alternatives, like almond milk instead of cow milk, is discussed and strategies outlined.

What a lovely, decadent and yet healthier cookbook than so many others for this style of food. . With the holidays coming up I thought this might offer some healthier twists on recipes I’ve made before and offer some new recipes to share that won’t turn my/our arteries into solids. This book offers just what I was looking for. The recipes are delicious, easy to follow, are delicious and are accompanied by lovely photographs. I decided to try a few of the recipes and they were so good. I made the lemon lentil soup, and chickpea noodle soup and next up will be the sweet and sour cabbage soup. Also made the latkes, Za’atar and feta khachapuri (I did use pizza dough from my favorite pizza shop) and I know this is going to be a staple over the winter. Can’t wait to try the cast iron potato and caramelized onion kugel, and a bunch of the desserts, the lemon blintzes, the kreplach and others. I try to eat vegetarian/pescatarian most of the time for health reasons and these recipes offer many wonderful options for any day, but particularly for the holidays when we all typically leave the table stuffed in need of a nap. A nice book for your own collection, but also as a gift instead of bringing yet another bottle of wine.

This book is beautiful with wonderful pictures and captivating stories for each recipe. There are so many wonderful recipes to try. I like the way everything is laid out, quite the usual fashion. The essentials section covers quite a bit and they all sound delicious. There are pictures for almost every recipe, beautiful pictures showing what the final dish should look like. I really enjoy that aspect to know I have made the dish properly. So many recipes to try, now where to start???

I didn’t really expect or plan to read two Jewish cookbooks back to back, but if there’s ever a time to do this it is in the weeks preceding the High Holy Days. With the exception of fast days, most Jewish holidays involve a ton of cooking and have some traditional foods associated with each. I enjoy incorporating some new recipes into our own holiday celebrations whenever possible.

Plant-based meals can be fantastic, and I do my best to incorporate at least one plant-based dinner weekly. This works fantastically when I’m on my own, but not all of my family members have as adventurous a palate as I do. So I’m always on the lookout for a creative new reimagining of traditional and well-loved recipes that everyone at the table will enjoy. Or at least most people at the table, since we tend to be a bunch of picky eaters.

Siva takes some of the most well-known recipes in Jewish cuisine and makes them sound (and look) equally, if not more, delicious than the originals, without the meat. The recipes are paired with gorgeous photographs of the finished product, which absolutely played a role in how many pages I bookmarked. Hint: It’s almost all of them. She also includes a brief note about the recipe, and even offers substitutions to make for the recipe to be vegan.

While most people think of chicken soup, matzo balls, bagels and lox, and pastrami when it comes to Jewish cuisine, these foods are associated with Ashkenazi Jews, or those who lived in Eastern Europe during the diaspora. However, ignoring the traditional foods of Mizrahi Jews (diaspora communities throughout the SWANA region) and Sephardi Jews (who spent diaspora in Spain, Portugal, and some regions of the Ottoman Empire) misses out on some fantastic flavors and exciting ways to eat foods that we have every single year.

The book starts out with sample menus for Shabbat as well as all the other Jewish holidays, followed by a glossary of Jewish food terms. From there, she transitions to the good stuff — the recipes. Breakfast and brunch get their own section, while additional recipes are broken down by where they fit into the meal: soups; salads, spreads, and sides; main dishes; breads and desserts; drinks (both alcoholic and not); and essentials, which include seasoning blends, jams, and other pantry essentials.

I have been loving the way that Jewish cuisine is experiencing what feels like an upswing. Shabbat dinner, Passover seders, Purim hamantaschen, dairy entrees for Shavuot, the celebration of Rosh Hashanah with sweet foods, and Chanukah latkes and sufganiyot (donuts) all have new life breathed into them with vegetarian and vegan options. Rather than utilizing highly processed meat substitutes, Siva incorporates fruit, vegetables, grains, and dairy (or non-dairy substitutes) to create healthy and tasty recipes. Overall, this is a fantastic book whether you’re Jewish or not, and whether you follow a plant-based diet or not, because so many of these recipes had my mouth watering even though I also love the traditional and meat-inclusive recipes. But there’s no way I’m ever trying a different honey cake recipe than the one that has graced our Rosh Hashanah tables every year of my life. So don’t miss this one!

I loved this book so much! Thank you to NetGalley and the Collective Book Studio for the cookbook. I really enjoyed the new takes on classic recipes that I didn't think could be done with plant-based ingredients. In particular, I'm excited to try making the hamantaschen. Highly recommend!

#nosh #netgalley

Thank you The Collective Book Studio and NetGalley for the advanced electronic review copy of this wonderful book. This is a wonderful compilation of Jewish recipes adapted with the plant-based diet in mind. I’ve been making the original recipes with meat, fish, and dairy all my life and am so excited to see and try the healthier, plant-based version with easily available ingredients. Gorgeous photos, wonderful descriptions, and delicious recipes combine into this must-have book. Looking forward to purchasing multiple copies for myself and presents.

I was misinformed by the blurb and info on this book. It’s not plant based or plant forward if quite a few of the recipes use eggs and dairy. I was expecting a vegan plant based cookbook. While the author does give a few basic egg replacer suggestions in the front of the book, the recipes that use eggs do not give a vegan option on that page. It’s just disappointing all around in that aspect. Id bet I’m not the only consumer blindsided by this.

Being Jewish and plant based I was so excited for this cookbook only to find out it is not plant based or plant forward. The title is terribly misleading

As a vegetarian, I am always intrigued by plant-based cookbooks. Nosh includes over 80 recipes for breakfast, soups, salads, mains, desserts, and drinks based on plant-forward Jewish cuisine. The cookbook begins with an introduction to nosh and a plant-forward lifestyle, suggested menus, and a Jewish food glossary, which is great for those not that familiar with plant-based dishes or Jewish food. Next are the recipes.
The recipes include an introduction to the dish, an ingredient list, directions, cook time, and dietary labels including if the recipe is vegan, contains egg, contains dairy, is gluten-free, and Passover-friendly. I like that the cookbook includes dietary labels because those with allergies or dietary restrictions can easily see if the recipe is suitable for them. Also, most of the recipes include a photo, which I appreciate because I am not that familiar with Jewish dishes.
Some of the dishes I would like to try are the Lemoney Blintzes, Vegan Potato Latkes, Savory Pulled Mushroom and Tofu "Brisket", and Salted Honey Apple Fritters. Overall, Nosh is a great cookbook for those interested in plant-forward Jewish dishes.

This book is pretty and the recipes seem straight forward and easy to follow. I'm looking forward to trying a few. The recipes are not fully plant-based, but there are substitutions listed for most.

Loved this cookbook so much that I got a hard copy! I have recommended to friends and family, and can't wait to cook all the recipes I haven't tried yet. This fills a much needed gap both culturally and publication-wise, and I'm so excited to finally be able to try all the foods that I've spent my whole life watching other people eat!

This is the best cookbook I've come across in years! The recipes are vegetarian/vegan twists on traditional Jewish dishes. I'm not Jewish myself, but I have Jewish friends. Having veg versions of the recipes for food I've enjoyed with them in the past is amazing!

What I love:
-The adaptations are really creative, sometimes swapping meats for proteins like tofu, tempeh, or chickpeas, but also for veggies like cauliflower or celeriac!
-The photos are bright and colorful!
- The recipes are marked with allergens and dietary restrictions for quick reference(contains eggs, contains dairy, gluten-free, vegan, and Passover friendly!)
- It has full menu suggestions for several Jewish Holidays