EMMA GOLDBLATT
We’re thrilled to extend a heartfelt Mazel Tov to our 7th cohort of the Synagogue Vegan Challenge! This incredible group of synagogues has embraced the challenge with open hearts and minds, championing a plant-based lifestyle rooted in Jewish values of compassion, health, and sustainability.
At Shamayim, our mission is to inspire and support Jewish communities in making compassionate choices for animals, the planet, and ourselves. This year’s cohort has not only risen to the occasion but has also set new standards of creativity and commitment. Through innovative programming, delicious plant-based Shabbat dinners, and educational initiatives, they’ve demonstrated how seamlessly veganism can be woven into the fabric of Jewish life.
Join us in celebrating their achievements and looking forward to the continued growth of this movement. Together, we are creating a kinder, more sustainable world, one meal and mitzvah at a time. Mazel Tov and Yasher Koach to all involved!
Applications for our next cohort of the Synagogue Vegan Challenge are now open!!
- Apply here: The Synagogue Vegan Challenge
- Please email emma@shamayim.us with any questions.
Read here
Applications for our 2024-2025 cohort of Shamayim Campus Fellows is now open! 🎒🐮💙
- The Shamayim Campus Fellowship is a program that gives Jewish vegetarian and vegan college students the tools and support they need to educate their communities about animal advocacy.
- Go to bit.ly/shamayimcampusfellows to learn more and apply! 🎒🐮💙
Jewish Vegan Recipe
Jewish Vegan Recipe of the week by Shamayim community member, Paula Grossman!
Spinach soup with Tofu-matzo Brat
“I actually made this soup with nettles, that I pick myself. It is a little more work to be put in to rinse, cook and chop, but the taste is definitely great! In Sweden, where I live and grew up, it is a tradition to eat nettle soup and spinach soup with a boiled egg. Instead I made this alternative tofu-mate brat, which turned out to be very good.”- Paula
Ingredients (4 servings:)
500 g Fresh or 400 g frozen spinach
12 dl vegetable broth
1 yellow onion,
vegan butter
2 cloves garlic,
salt, pepper, black salt, cur cumin
3 dl non sweet vegan cream,
500 g firm tofu,
2 dl vegan milk,
4 sheets of matzo
Chives
Instructions:
- Thaw the frozen spinach a little bit and chop coarsely.
- Chop onion and garlic finely, fry until golden In butter in a casserole, add the spinach and let it melt down, add the broth, cook for a few minutes, add salt and pepper and before serving stir in the cream.
- Tofu-matse brat: crumble the tofu and add the black salt and cur cumin.
- Then add milk and cube in the matse. Let soak for about 5 minutes.
- Fry until golden in butter in a frying pan.
- Put the tofu-mate brat in the soup plate and pour in the soup. You can top it with chopped chives. Enjoy!
Would you like your own Jewish vegan recipe to be featured on our blog and website? Submit your recipe here!
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Watch here: https://www.youtube.com/watch?v=Z9QqTl_bXNE
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Join us in taking a stand for compassion and sustainability. By pledging to choose fish as friends not food, we affirm our commitment to the well-being of all living beings, ourselves included. So, the next time you sit down to enjoy a meal, opt for a bagel with dairy-free spread & carrot lox, or indulge in a plant-based seafood dish. Let’s spread love—for the fish, for ourselves, and for the planet. Together, we can create a brighter, more compassionate future for all.
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