Fried Cauliflower Frittata Rhubarb Blintzes Green Pea Schnitzel topped with a fried egg Beefsteak from Fresh Mushrooms These sound like dishes you might find from a contemporary chef using the farmers markets to re-tool heavy Eastern European dishes. But no, they were published in 1938 by teacher and restaurant owner Fania Lewando in The Vilna Vegetarian Cookbook, a volume so ahead of its time that it can take your breath away. The title of the book in the original Yiddish is Vegetarish-dietisher kokhbukh, 400 shpayzn gemakht oysshislekh fun grinsn or Vegetarian-Dietetic Cookbook: 400 Meals Made Exclusively from Vegetables. Barbara Mazur and Wendy Waxman, two Yiddish speakers who were visiting...Continue reading »