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Aug 16, 2010 06:03 AM

Make Ahead Vegetarian Entrees for the Chagim

That back to school knot in my stomach that starts every August has matured into a pre chagim knot as I grow older. As I plan my meals for the chagim, does anyone have any show stopper vegetarian, vegan, or fish entree recipes appropriate for Rosh Hashana and Sukkot that I can make ahead and freeze? I'm starting to repeat my recipes, and it's starting to get boring.

Thanks in advance for your inspiration!

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  1. In the original Moosewood cookbook there is a wonderful mushroom curry to be served over rice. It looks exotic and Indian because you put turmeric in it but it's not very spicy. It even has apples in it. If you need the recipe let me know.

    Oh, sorry, you said freeze. You can't freeze mushrooms... But you can make it a few days in advance.

    1 Reply
    1. re: SoCal Mother

      I found the Moosewood recipe in my cookbook collection. It looks perfect. Can you suggest a substitution for the shredded coconut? My husband does not like the texture of it. Can I l leave it out, or is the coconut integral to the taste of the recipe?

    2. you can make a quiche with many things that are in season now - spinach, summer squash, leek, etc.
      mix egg, cheese, veggies, flour to thicken, and freeze in a pie crust (if desired).

      2 Replies
      1. re: kosherfoodies

        Vegetable stews/curries reheat well. I make a tomato based sauce spiced with cardamom and coriander and then cook a variety of veggies in the sauce for a few minutes. Its quite good served over rice.

        1. re: azna29

          Apropos, lecso is very easy to make and freezes well. It can also be made meat or kept pareve easily.

          Simple recipe, though you should use cubanelles instead of bells:

      2. has lots of recipes that'll work.

        I make one from that site that was originally a Bittman recipe. It was a baked millet and butternut squash dish with cranberries. Froze really really well and everyone enjoyed it.

        Can you do a vegetable pot pie and add the puff pastry topping when you reheat? I made one (but didnt freeze) for my husband's family and they loved it.

        17 Replies
        1. re: cheesecake17

          I spent all day yesterday in the kitchen. I cooked and froze Chinese corn soup, vegetarian cabbage rolls (from the Olive Trees and Honey cookbook), the Bittman recipe suggested by cheesecake17, vegetarian shepherd's pie, corn kugel, potato kugel, Yerushalmi kugel, honey baked gefilte fish and gefilte fish with spinach. I will also make an Indian cholent (aka Winter Curry from Moosewood), and the Moosewood mushroom curry suggested by SoCal mom a day or two ahead of time. I'll supplement with lots of veggies. While I'm at it, does anyone else have any more suggestions?

          1. re: mamaleh

            Can you share your recipe for the honey baked gefilte fish? Thanks!

            1. re: EllieS

              2 loaves of Unger's no sugar added gefilte fish defrosted. Mash together with 1/2 cup of honey and 1/2 tsp white pepper. Pack into two greased loaf pans. Sprinkle with paprika if desired. Bake for 50 min - 1 hour at 350. Should be firm in the middle and browned at the edges when done.

              1. re: mamaleh

                I see that I'm replying to an old post, but if anyone is familiar with this recipe, am I correct that the pans should not be covered? I'm getting that from the "browned at the edges" part of the recipe, but I could be wrong.

            2. re: mamaleh

              Two more suggestions-
              - quiche w/o crust-- broccoli, spinach, pea, or squash
              - sweet potato pie with ginger. not a complete meal, but a good side dish to pull out of the freezer.

              Can you post your recipe for the Chinese corn soup? I remember having this once at a kosher place, but never saw it again. All the recipes I came up with on a google search had either nonkosher ingredients or ingredients that I've never seen marked kosher. Thanks!!

              1. re: cheesecake17

                Pea quiche? Yum! Recipe???

                I saw a great recipe for ginger sweet potatoes. Really easy. Thinly sliced sweet potatotes, grind of salt and pepper, cover with ginger ale and bake for an hour. I will probably try that one too.

                The Chinese corn soup recipe is from Moosewood's Daily Special.
                1 T vegetable oil
                2 cups chopped onions
                1/4 tsp ground Sichuan peppercorns
                1 1/2 tsp salt
                3 cups frozen corn kernels
                4 cups water
                1 tsp sugar
                2 T dry sherry
                1 1/2 tsp rice vinegar
                1 egg white
                1 T corn starch dissolved in 1 T water
                1/2 tsp dark sesame oil
                minced scallions to garnish

                Saute chopped onions, peppercorns and salt in oil until translucent. Add 2 cups corn and sautee for 5 min. Add water, sugar, sherry, rice vinegar. Bring to a boil then simmer for 10 min on low. Puree the soup (I use an immersion blender). Add the remaining corn and gently reheat. Before serving, I reheat the soup and add the egg white in a thin strea while stirring. Then add the dissolved corn starch and sesame oil and stir until thickened. Garnish with scallions.

                1. re: mamaleh

                  Thanks! This sounds delicious. Is there anything I can sub for the sherry?

                  1. re: cheesecake17

                    Dry white wine, maybe? Add a little more rice vinegar and leave out the sherry? It should still be very good.

                  2. re: mamaleh

                    how did the sweet potato recipe turn out?

                    1. re: thekosherchannel

                      My kids loved it. I'd give it a 7.5 out of 10. I was hoping for a syrupy consistency once the water evaporated from the ginger ale, but it was more watery than expected. I used Hansen's ginger ale - I would probably try one with more sugar or corn syrup content next time. Also, make sure you grease the pan with butter or margarine first and completely cover the sweet potatoes with ginger ale or the tops will dry out.

                      1. re: thekosherchannel

                        I tried the sweet potatoes for Shabbat after RH. I thought they were rather bland. Very little ginger flavor. I'd add fresh ginger, either grated or minced, perhaps a teaspoon or two, next time. I did bake them covered with foil, so they stayed very moist. Most guest just took a couple of slices. Unlike mamaleh, I wasn't looking for sweet. I used some of the leftovers in cornbread (Moosewood Low Fat Cookbook). Very good.
                        A much bigger hit was a millet/sage/butternut squash casserole.
                        Thanks, p.j.

                        1. re: p.j.

                          can you post sweet potato/ginger ale recipe?

                          1. re: websterhall1994

                            Butter/margarine bottom of 2 qt baking dish.
                            Peel and slice 2lbs sweet potatoes into 1/4" thick
                            rounds and arrange overlapping on bottom of dish.
                            Pour 12 oz ginger ale ontop. Bake 30 min until syrupy.

                  3. re: mamaleh

                    Can you post your vegetarian shepard's pie?

                    1. re: daphnar

                      I use this recipe:
                      Included in the 6 cups of vegetables, I use about 1 1/2 cups lemon pepper flavored seitan. My kids like the peas, carrots, corn and seitan combo.

                      1. re: mamaleh

                        For the second night, which will be milchig, we're making a faux quiche lorraine with morningstar farms facon.

                2. Does any one have any more to add? I am also looking for side dishes to freeze.

                  3 Replies
                  1. re: EmpireState

                    I posted on another thread about my vegetarian scotch eggs that can be made with real cheese or daiya. I also make nut burgers. I make cauliflower cheese often, and lemon pasta too.
                    If you want any of these, let me know.

                    1. re: marissaj

                      Would love the lemon pasta recipe, but is it freezable?

                      1. re: EmpireState

                        Never tried freezing pasta. This is the recipe I use- but be warned it is VERY lemon-y.