Currently Browsing: jvs 638 articles
PETA Reveals the True Cost of Angora
Over 35 of the largest clothing retailers in the UK have agreed to stop selling angora after PETA (People for the Ethical Treatment of Animals) released a video showing animals screeching in pain as fur is ripped from their skin on farms in China. The story made it on to the front page of the […]
Chocolate Mousse
A rich and creamy chocolate mousse made using tofu!
Vegan Challah
Coconut oil is the magic that brings this challah its butter-iness.
Zesty Puy Lentil Salad
A tasty and nutritious salad from FoodCycle with a mix of sharp flavours.
News from Israel
Israel is about to become the first country in the world to ban the sale of fois gras
JVS set to makes its debut at Limmud Conference
We are very excited to be participating in two panel debates at Limmud Conference for the first time this year. How kosher are meat, eggs and dairy? [Thursday 26 December, 11.10am – 12.10pm, in room: RAM 3] The horsemeat scandal did for the secular world what kashrut laws have long done for Jews – it […]
JVS Joins the Jewish Social Action Forum
We are very pleased to announce that the JVS was recently accepted as a member of the Jewish Social Action Forum (JSAF).
Vegan Catering Van Serving the Homeless Coming to a City Near You
Our friends at the Ashram Fund are raising money to run a catering van serving free vegan food to the UK’s homeless.
Celeriac Sofrito
Sofrito has its origins in Sephardic Jewish cooking. It involves slow cooking in a pot on the stovetop with only oil and very little liquid. The result is a very tender texture and rich, comforting flavour. Turmeric, garlic and lemon are traditional flavours for this.
Red Bean Pkhali
This Red Bean Pkhali from Russia is a delicious combination of ground walnuts, garlic and herbs and can be used as a dip, a spread or any kind of vegetable purée.