Regard for animals goes back to the first stories in Judaism. Adam is given responsibility to care for the animals [Gen 1:26]; Noah is instructed to save all the animals [Gen 6:19-20]; Abraham’s servant Eliezer is impressed when Rebecca – who is to become Isaac’s wife – cares for the camels [Gen 24:42-48].

Even though there is no precise word for animal in the Torah, there are many laws concerning animals and how they should be treated. Animal welfare is discussed in the Talmud and other books of law. Animals have rights according to the rabbis of the Talmud. They should not suffer.

The first people mentioned in the Torah are vegetarians [Gen 1:29]. Animals were not used for food until after the flood when God says that everything has been given to Noah and his family to use [Gen 9:3].

However, God puts restrictions around the consumption of animals. No blood is to be consumed [Gen 9:4]. Over the ages kashrut has become more complicated by “fence building” or safeguards so that humans do not break the basic law.

The Torah even ascribes emotion to animals. For instance, one should not take a baby bird from the nest when the mother bird is present [Deut 22:6].

This attitude toward animals leads logically to accepting a vegetarian or vegan way of eating. In fact, some medieval scholars saw vegetarianism as a more ideal way of eating. And In the 20th century, the famed Rav Kook saw vegetarianism as the ideal. Indeed, some commentators believe that in the days of the Messiah, people will again be vegetarians.

This philosophy of eating has struck a loud chord in Jewish society. There was an active vegetarian movement in Europe pre World War II. Israel has been in the forefront of creating vegetarian/vegan-friendly products. In fact, Israel is one of the countries with the highest per capital vegan population. The Jewish population in general is about 5% vegan.

Eating a vegetarian or vegan diet is not as difficult as it may seem. Reading labels is a must, but many familiar foods, are vegan-friendly, as are fruits and vegetables, of course.

Here are some sources of vegan/vegetarian recipes that are found in the Lampert Library. There are also many websites that feature vegan/vegetarian friendly recipes.

Alfond, Kenden. Feeding the Women of the Talmud, Feeding Ourselves. Biblical women’s stories paired with plant-based recipes.

Alfond, Kenden. Beyond Chopped Liver: 59 Jewish recipes get a vegan health makeover.

Foer, Jonathan. Eating Animals. Discusses food ethics and farming practices.

Lewando, Fania. The Vilna Vegetarian Cookbook. A rediscovered 1938 Yiddish cookbook updated for today.

Raviv, Estee. Oy, Vey, Vegan: vegan cuisine with a Mediterranean flare.

Here are the recipes from the most recent vegan meal, served at the November 20th Talmud Thursdays class as part of the Shamayim Vegan Challange:

Vegan Mushroom Stew  (serves 6)
Since this is a stew, the amounts of each vegetable don’t need to be exact. This dish will thicken as it sits.

INGREDIENTS
45 mL (3 Tbsp) olive oil
1 yellow onion, diced
250 mL (1 cup) carrot, sliced
250 mL (1 cup) celery, sliced
Salt and pepper, to taste
454 g (1 lb) mushrooms, halved
6 garlic cloves, thinly sliced
10 mL (2 tsp) thyme
5 mL (1 tsp) oregano
2 mL (½ tsp) sage
30 mL (2 Tbsp) flour
60 mL (¼ cup) balsamic vinegar
30 mL (2 Tbsp) soy sauce
454 g (1 lb) yellow potatoes, halved
250 mL (1 cup) split red lentils, uncooked
1 can (425 g/15 oz) tomato sauce
750 mL (3 cups) vegetable broth
2 bay leaves
Parsley, for garnish

DIRECTIONS
1. Heat oil in a large pot over medium heat. Add onion, carrot, celery and a couple pinches of salt and pepper. Cook 8 minutes, stirring occasionally.
2. Add mushrooms, garlic, thyme, oregano and sage. Cook 3 to 4 minutes, stirring frequently.
3. Add flour; cook and stir for 1 minute. Deglaze with balsamic vinegar and soy sauce.
4. Add potatoes, lentils, tomato sauce, broth and bay leaves. Cook over medium-high, stirring occasionally.
5. Reduce heat; simmer 10 to 15 minutes or until potatoes are fork-tender.
6. Season with salt and pepper. Remove bay leaves and garnish with parsley.
Serve with mashed potatoes or rice and bread.

Baby Spinach salad

This is a no-recipe recipe. Use as much of each ingredient as you want. Adding a Greek style olive provides a good contrast to the sweetness of the fruit.

INGREDIENTS
Baby spinach
Shredded carrots,
Grape tomatoes, halved
Blueberries
Whole canned mandarin oranges
Greek olives (optional)
Balsamic vinaigrette

DIRECTIONS
Put baby spinach, shredded carrots, halved grape tomatoes, blueberries and whole canned mandarin oranges in a bowl. Toss gently with balsamic vinaigrette.

Secretly Vegan Chocolate Chip Cookie (makes about 2 dozen cookies)
These cookies may be vegan but you’ll hardly know the difference. Just be sure not to over bake them. A cookie scoop helps make uniform cookies.

INGREDIENTS
2 cups (250 grams) all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon fine salt
1 ¼ cups dark chocolate chips (60 % cocoa content or higher)
½ cup (100 grams) sugar
½ cup (110 grams) packed light or dark brown sugar
½ cup plus 1 tablespoon canola, grapeseed or other neutral oil
¼ cup plus 1 tablespoon water
Coarse grained sea salt or flaky sea salt like Maldon for sprinkling (optional)

DIRECTIONS
1. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add chocolate chips to the flour mixture and toss to coat.
2. In a separate large bowl, whisk the sugars briskly with canola oil and water until smooth and incorporated, about 2 minutes. (use fresh, soft brown sugar to prevent lumps in the batter)
3. Add flour mixture to sugar mixture, stir with a wooden spoon or rubber spatula until just combined and no flour is visible. Do not overmix.
4. Cover with plastic wrap. Refrigerate dough for at least 12 hours and up to 24 hours. DO NOT SKIP THIS STEP.
4. Preheat oven to 350. Line two rimmed cookie sheets with parchment paper. Remove dough from refrigerator. Use a cookie scoop or a spoon to make 2 inch mounds. Freezing the balls of dough for ten minutes before baking will help the cookies keep their shape while baking.
5. Sprinkle the balls of dough with coarse-grained sea salt and bake for 12-13 minutes or until the edges are just golden. DO NOT OVERBAKE.
Let cool completely before serving.