Rosh Hashanah--vegetarian style
Would love any and all veg recipes to add to my RH plan. So far, I only have the basics in mind--matza ball soup, chickpea salad, cauliflower kugel...
acorn squash halves with a quinoa/brown rice stuffing.
since it's still warm out, you can do a roasted zucchini and quinoa stuffing.
or you can do mini eggplants halved and stuffed with a mixture of the cooked insides, chickpeas, and veggies.
I always have to have vegetarian, vegan AND meat based at my dinners as our family has all 3 types of eaters. Here are some suggestions:
Noodle dairy kugel that can serve as main dish entree or kiddush lunch entree with egg noodles, farmers & cottage cheese, raisins
Roasted vegetable salad (all veggies are in farmer's markets now!) grill slices of eggplant, zuchinni, portobello mushrooms, thick onion slices, yellow squash, red/gree/yellow peppers. Marinate in mustardy red wine vinaigrette, season with herbs (rosemary, basil, chive, whatever combo you like). Serve at room temp.
Acorn squash casserole - bottom layer is mashed acorn squash with honey or maple syrup, some butter (margarine), seasoned with s&p, dash of cinnamon & nutmeg. Top layer is sauteed peeled Granny Smith apple slices with some butter, brown sugar and dash of brandy. Top with mixture of crushed corn flake crumbs mixed with chopped pecans (any kind of nut), a little sugar and cinnamon and a little melted butter.
Cucumber salad is always in big demand - soak peeled, thinly sliced cukes in solution of white sugar, cider vinegar, white pepper, and salt. Add some scallions or thinly sliced red onions. Needs to marinate at least 24 hours in advance.
Let me now if you need any more details.
re: Diane in Bexley
Roasted vegetable salad can also be made into stacks for an individual plated option.
Cucumber salad is my favorite. I can eat it by the bucketful! Sometimes I add a little bit of dill.
I have a few questions about the acorn squash casserole.
- can it be made in advance and frozen?
- have you ever used the frozen pureed squash? I think Birdseye makes one that's only squash, no sugar or anything added to it.
I have never made in advance and frozen, although I would freeze the squash and apple fillings separately for fear of "leakage" and put the corn flake/nut crumb topping on just prior to baking. Have always used fresh acorn squash, never used frozen. For a 9X13 casserole, you would use 2 good sized squash, would think you would need at least 4 frozen packages?
thanks so much everyone! the mini eggplants and acorn squash casserole have made the cut. So excited to try them! Wishing everyone a very sweet new year :-)