Food Philosophy | Jewish Viennese Food

A white ceramic bowl filled with a thick, velvety Ritschert stew, consisting of white beans, barley, and cubes of smoked tofu. A fresh lovage leaf is placed in the center as a garnish, with the rest of the green herb bunch blurred in the background.

Jewish-Viennese Shabbos Stew: “Ritschert,” The Lost Cholent of Vienna (Vegan Recipe)

Posted on January 26, 2026 by Nino Shaye Weiss / 4 Comments

The closer the Cholent traveled toward the Vienna coffeehouses, the more the bean yielded to barely. Master this "slippery" Jewish 2:1 ratio of pulse to grain !

A pile of vegan latkes served with traditional applesauce and a soy-based sour cream/skyr.

Appetizers/Side dishes/Vegan

The Latke’s Second Act: Veganism, Ethics, and Jewish History (Plant-Based Recipe)

Posted on December 15, 2025 by Nino Shaye Weiss / 0 Comment

Jewish tradition meets vegan innovation: latkes that honor history, diaspora ethics, and the craft of cooking, offering pleasure and mindful survival.

Thick slice of vegan potato kugel on a white plate, showing the golden-brown crispy crust.

Side dishes/Vegan/Vegan Mains

Vegan Potato Kugel: The Jewish Casserole (Haimishe Kitchen Style). The Unbearable Solidity of Home: Re-Engineering Jewish Survival Food in Post-Shoah Vienna

Posted on November 18, 2025 by Nino Shaye Weiss / 6 Comments

Crisp, golden vegan haimishe potato kugel paired with a thoughtful essay on Jewish-Viennese memory, history, and the enduring art of home-style cooking.