Tsion Cafe News Today

It’s been an unprecedented and difficult year for the Jewish community and, in times like this, tradition can be a comfort. That’s why we’re especially honored to present this year’s

Plus, Nitehawk’s staff is unionizing — and more intel

Superb vegetable stews, spicy tibs, and rolls upon rolls of injera

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July 21, 2021 If you’ve been curious about going vegan or living a more plant-based lifestyle, this Shabbat may be your chance to try it out. On Friday, OneTable and Jewish Veg are coming together for a virtual, mutli-city event in Washington D.C., Miami, and Atlanta to empower Jewish communities to host inclusive, sustainable, and intentional Shabbat dinners every week. The non-profit OneTable, helps younger Jews (ages 21-39) create a Shabbat dinner practice in their lives, building communit...

Collard greens are the ultimate barbecue side. If you want to bring international flavor to your next cookout, learn to make this vegan collard greens recipe from Ethiopian chef Beejhy Barhani.

32 vegetarian and vegan recipes to cook for Earth Day TODAY 2 hrs ago More and more people are embracing the plant-based life — and for good reason. Scientists and nutritionists alike find that eating habits in the Mediterranean diet and Planetary Health Diet have optimal benefits for both the body and the earth. Both styles of eating include hefty portions of vegetables, fruits and plant-based proteins like legumes and ancient grains, and little to no meat. Whether youve been fully vegan f...

Make Ethiopian-spiced salsa and turn the leftovers into shakshuka TODAY 3/1/2021 © Provided by TODAY "Cook once, eat twice" should be the motto of every home cook whos short on time. Beejhy Barhany, chef-owner of Tsion Cafe in Harlem, New York, puts these wise words into practice with her delicious make-ahead salsa recipe. She shows us how to make a deeply flavorful, Ethiopian-inspired salsa dip and turns the leftovers into a satisfying shakshuka topped with feta. Shakshuka is my favorite d...