This piece was first published on The Jew and the Carrot blog at the Forward.
Farmers market booths and food trucks don’t usually come to mind when one thinks of glatt kosher food. But that’s exactly how Michele Grant of The Kosher Palate is bringing organic, locally and sustainably sourced delights to Los Angeles’ kosher community.
Her food truck, Hannah Leah (named for her two grandmothers), sells vegetarian and vegan twists on traditional Jewish food for market goers to snack on or take home.
“I’m focused on broadening the palate of kosher eaters by introducing them to world cuisine and new culinary trends and techniques,” Grant explained. “But I am also trying to remove the stigma other people associate with glatt kosher food, to get people to stop crinkling their noses at the mention of it.”
Her “Ish-knish” is made with whole grain dough with squash or sweet potatoes mixed in. The filling contains roasted mushrooms, caramelized onions and a tapioca-based cheese substitute. She makes a matzo brie kugel topped with a sweet Sephardic eggplant sauce drizzled with a tofutti cream on top. “People taste the eggplant sauce and think it’s made from figs or quince,” Grant said.
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© 2013 Renee Ghert-Zand. All rights reserved.