It wasn’t until recently that San Francisco cookbook author Micah Siva decided to replace the usual, salty matzo ball mix with fresh herbs and spices, she writes in her new cookbook, “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine” (The Collective Book Studio, $35). These vegetarian matzo balls are seasoned with olive oil instead of chicken schmaltz and pair nicely with Siva’s turmeric vegetable broth.