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3 Day Rosh Hashana Vegetarian Menu?

RH is a three day event this year (with Shabbat immediately following). Anyone with a 3 day vegetarian menu for lunches and dinners? Eggs are OK, but no dairy since we will be sharing some meals with people who eat meat. No eggplant recipes, please - allergies.

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  1. There is a wonderful mushroom curry in the original Moosewood cookbook. (The 1981 version.) Totally non-dairy. Celery, mushroom, apples, onions, can't remember what else. Has a lot of chopping and sauteing but you signed up for that when you said vegetarian. Keeps well in the fridge for a few days. We make it for Shavuot (lactose intolerant friend.) If you can't find the recipe online post again and I will type it for you bli neder.

    Can your guests do spicy?

    1 Reply
    1. re: SoCal Mother


      But I despise coconut so I omit it. You can tone down the spicy.

      Point of information: If you are not a vegetarian you might not own a dairy blech. If that's the case, you might want to make your food in fleishig pots (since one of your guests has a lactose problem anyway) and avoid the problem of how to heat up food for Shabbat. I like cold salmon on Shabbat but some folks are careful to always have something hot on Shabbat and look at me cross eyed if I offer them tea for their hot food.

      PS the recipe I just posted is too liquidy for Shabbat reheating. It comes out with a lot of sauce.

    2. I have used Quinoa, kasha and steel cut oats in place of rice for a Pilaf

      1. My favorite is to do Sweet and Sour meatballs with gimme lean bround beef style stuff. Make the meat balls and sautee them. Then make the sauce by combining 1 can of condensed tomator soup, 1 can of water (or just 1 box of the Horizon Tomato Soup) and 1 can of whole berry cranberry sauce. Cook the meatballs in there for a while (maybe half an hour -45 min?) to absorb the flavor.

        Serve with Basmati Rice.

        Oh, and the secret is to make the meatballs just the right size, I use a cookie scoop which is about 2 tsp.

        Shabbos? Shabbos is Shabbos, leave the crock pot plugged in (SAFELY!) and make a cholent.

        1. Stuff grape leaves with rice, currents and pine nuts, simmer in a Sephardi red sauce spiced with cumin and red peppers, and serve on a bed of lentils.

          Simmer red lentils with chopped onions and butternut squash until it turns to mush.. Add curry spices and a small amount of oil or margarine of your choice. (authenticity would demand an enormous amount of ghee, adding the butternut squash allows you to get the creaminess with just s dollop of oil. I use margarine. Coconut milk is wonderfulin this recipe and lots of us adore it, though the OP doesn't care for it.) Serve as a dal over rice. With a fresh mango or peach chutney (dal and chutney can be made ahead of the chag). With a fresh spinach salad, you have a beautiful meal.

          Thin the red lentil dal and serve as soup.

          Check out Sephardi cookbooks. Lots of wonderful bean dishes.

          And remember that you don't have to have protein in the main course, just in the meal.

          You can do a really good bean soup for a first course. Then something nostalgic, like kasha varnishkas with sauteed mushrooms for the main course. And an egg-rich dessert like a chocolate torte , Crème brûlée or egg-based mousse for the dessert.

          Lots of the traditional recipes can be tweaked. like, add chickpeas to the sauteed mushrooms served over kasha varnishkas. Or make your traditional sweet-and-sour stuffed cabbage recipe, but stuff the cabbage with mashed chickpeas mixed with chopped onions sauteed until browned. using about the same volume of smashed (with a fork or potato masher) chickpeas and sauteed onions gives a rich mouth feel. Pour the traditional red sweet and sour sauce with raisins over a bed of rice steamed in the chick-pea cooking liquid for flavor. Or save the liquid as a soup base for the first course.

          1 Reply
          1. re: AdinaA

            the red lentils and butternut squash sound awesome! Thanks.

          2. rosh hashanah totally lends itself to vegetarian meals. there are many special foods that are customarily eaten, foods that are supposed to be a symbol of the year we want for ourselves and our loved ones, and most of them are fruits and vegetables. Try incorporating carrots, beets, apples, pomegranates, dates, butternut squash, zucchini, and leeks into your menu.

            1. Alright, here's what I've got. Please let me know if you can suggest any "tweaks."

              1st night - Veggie "chicken" soup with veggie kreplach (a.k.a. wonton), green salad, vegetarian stuffed cabbage (stuffed with rice, chickpeas, mint), mashed potatoes, green beans with shallots, yerushalmi kugel
              1st day lunch - green salad, Mark Bittman's Millet Bake, sauteed swiss chard with harissa, corn kugel
              2nd night - Butternut squash and apple soup, mushroom curry, brown rice, sweet and sour "meatballs" for the kids, wilted spinach with honey, raisins and pine nuts
              2nd day lunch - cold cucumber and mint soup, spinach salad, wheat berry salad with harissa and pistachios, carrot dill and white bean salad
              Fri night - chinese velvet corn soup, asian crunchy noodle salad, baked sesame tofu with bok choy and pineapple, brown rice, snow peas, broccoli with lemon sauce
              Shabbat lunch - veggie harisa or cholent with baked eggs, green salad

              I'm also going to do some gefilte fish variations for those who eat it. Honey baked and spinach stuffed.

              45 Replies
              1. re: mamaleh

                Sounds delicious, although I'm confused why you avoided dairy entirely. At first I assumed you were just looking for a vegetarian dish or two to add to a meat meal, but these are complete menus. Why not mix it up with a full on dairy meal or two?

                1. re: avitrek

                  It is a possibility that a meal or two in my home may end up being dairy. However, I usually plan for pareve during the chagim because we usually share meals with our neighbors at this time of year and the details of who is eating where is pretty last minute and fluid - playdates arranged by our kids at shul, nap schedules, what time we get out of shul. It is a wonderful community building effort, but we end up hosting guests who bring extra food that is meat or prepared in meat pots, or we get invited last minute to someone's home who is serving meat. I have to shop and cook in advance, so pareve is preferable to make sure our family and the veggie guests get balanced meals.

                2. re: mamaleh

                  It all sounds delicious and I am going to look for a house in your neighborhood so I can invite myself over on yom tov.

                  I might add a lentil or chick pea salad to the first day lunch. Had a lentil salad last week in the new kosher restaurant in D.C. with capers and garlic in vinaigrette. Delish. And very simple to do.

                  1. re: AdinaA

                    Great idea re: lentil salad. I remember reading that some people do not eat lentils or lentil soup on Shabbat - considered poor man's food. Have you read that as well? I'm not sure that applies to RH. And there is a house for sale on our street - rare opportunity :)

                    1. re: mamaleh

                      sounds delish - just a little note regarding the pistachios - many people don't eat nuts on Rosh HaShanah

                      1. re: brooklynkoshereater

                        Really? Interesting. I'll put them on the side.

                        1. re: brooklynkoshereater

                          People don't eat nuts because the the gematria (numerical equivalent of the letters) for nut - egoz אגוז - is the same as for sin - chait חט .
                          Hmmmm. I wonder if my Hebrew fonts will show correctly in my post.

                          1. re: helou

                            I always point out to a friend who is "careful" about this minhag, that the gematria for "tov"--good--is also that same gematria.

                        2. re: mamaleh

                          Yeah, there is such an avoidance minhag. But I'm not sure it's because it's poverty food.

                          1. re: mamaleh

                            i also have heard that many people do not eat lentils during RH because they are used when someone is in mourning....and you don't want the RH associated with Shiva.

                            1. re: peanutgallery7

                              We usually eat lentils on RH because they portend a rich year--lentils are shaped like coins.

                        3. re: mamaleh

                          Any chance of getting some of these recipes? The following sound especially interesting to me:

                          vegetarian stuffed cabbage (stuffed with rice, chickpeas, mint)
                          corn kugel
                          wheat berry salad with harissa and pistachios
                          asian crunchy noodle salad
                          veggie harisa
                          gefilte fish variations: honey baked and spinach stuffed

                          Is that too many?!

                          1. re: queenscook

                            Veggie stuffed cabbage - I use 2 recipes. For the stuffed cabbage, I use the Syrian Rice-Stuffed Cabbage recipe from Olive Trees and Honey. For the sauce, I combine 3 T vegetable oil, 2 C chopped onion, 1/2 C packed brown sugar, 35oz canned peeled tomato, 2 C tomato sauce, 1/2 lb pitted prunes, 1/2 C raisins, grated peel and juice of 1 lemon. My grandmother used to make the sauce with tomato juice and 7UP or Sprite and raisins.

                            Corn kugel - http://www.oukosher.org/index.php/con...

                            Wheat berry salad - I use this recipe and substitute Sour Supreme Tofutti Better than Sour Cream for the yogurt:

                            Asian Crunchy Noodle Salad - lettuce, canned mandarin oranges, jicama, cucumber, carrots, chow mein noodles, Cha Cha Chicken Salad dressing. Big hit with the kids.

                            Harisa - Olive Trees and Honey recipe, but looking for a better one. Last time I tried this one, it was too bland.

                            Gefilte fish with spinach:

                            Honey baked gefilte fish:

                            I hope this helps. Let me know if you are missing the Olive Trees and Honey cookbook, and I will summarize.

                            1. re: mamaleh

                              Thanks for the sources. In fact, I do have Olive Trees and Honey; my dad bought it for me once, and I've never made a thing from it. Maybe that will change now!

                              1. re: mamaleh

                                TOTALLY doing the spinach and gefilte fish loaf for Rosh HaShanah - it's easy and it incorporates one of the simanim!

                                1. re: mamaleh

                                  I'm going to make this recipe from a friend for Shabbat lunch instead of the Harisa recipe mentioned above.
                                  In a crockpot, layer the following: 1 chopped onion sauteed in olive oil, 2-3 sliced leeks, 6 uncooked eggs in the shell, 1/2 lb peeled wheat berries (that have been soaked in water overnight), 1 C bulghur (#3 size), boiling water to cover everything by about 2 inches, if not using meat add instant chicken soup powder to taste. Cook on low overnight.

                                  1. re: mamaleh

                                    How can it be vegetarian if you use meat or chicken soup powder?

                                    1. re: skipper

                                      Because most of the 'chicken soup powders' are completely fake, pareve, and contain no chicken whatsoever.

                                      1. re: GilaB

                                        True though some people don't realize that the chicken boullion from Telma is actually meat, while the veggie and beef ones are pareve.

                              2. re: mamaleh

                                this is so great! I am working on a vegan chag menu, and these are some delicious suggestions! Can you share sesame tofu recipe?

                                1. re: pdxKosher

                                  I layer bok choy, pinapple rings, tofu cubes and chives, in a baking dish. Then I cover it with a marinade of oil, soy sauce, grated ginger, minced garlic, a generous splash of sesame oil and some toasted sesame seeds. Then I bake it until it is heated through - can stay in a warming drawer on in an oven on low heat for a fairly long time. Very simple, and the marinade is delicious on fish as well. You can also take a short cut and use Trader Joe's Island Soyaki marinade.

                                  1. re: mamaleh

                                    many thanks! One dinner down. I don't normally do the vegan thing, so any guidance is much appreciated!

                                    1. re: mamaleh

                                      this might be good with sesame noodles from Susie Fishbein's Kosher by Design:
                                      1 lb spaghetti noodles, 1/2 cup dark soy sauce, 1/2 cup toasted sesame oil, 1/3 c. sugar (I use honey or agave syrup w/ vegan guests), sliced scallions, 1/4 c sesame seeds. (I generally don't use as much dressing as recipe calls for) Prepare noodles, mix soy sauce sesame oil, and sweetener in a jar. Toss with spagetti, sprinkle sesame seeds and scallions. Good warm, room temperature and cold.

                                      1. re: pdxKosher

                                        My sister-in-law makes a salad with bok choy, scallions, sunflower seeds, and ramen noodles. The dressing is, and I quote, "3/4 cup sugar, 3/4 cup olive oil, 1/3 cup vinegar, 2 tsp soy sauce. this makes a lot of dressing so i use some and keep the rest in the fridge it lasts a while."

                                        1. re: zsero

                                          your SIL and most of us ;-)This is a super popular recipe from one of the more standard kosher cookbooks...

                                          1. re: zsero

                                            I'm so fascinated by the fact that just because Susie Fishbein puts "raw" ramen noodles in something, all of a sudden, it's popular. Who, anywhere else, has ever eaten raw noodles? I find them tasteless and annoying, and when people serve this salad, I generally avoid it, because I just don't "get" what everyone loves so much about it. Not to mention that 3/4 cup sugar is the amount most of us would put in a cake, but it's really overkill for a salad dressing.

                                            1. re: queenscook

                                              QC...I've been making a cabbage ramen salad for Years...and I got the the recipe from my Mesader Kedushin's wife...so I am pretty sure the recipe has been around since Matan Torah ;)

                                              The noodles absorb the vinegette and we love it.

                                              1. re: vallevin

                                                Well, I think ramen noodles were invented in the 1930s (the inventor died a few years ago), and I doubt bok choy was available in the West much earlier than then, so not quite matan torah, but perhaps the 1960s or '70s.

                                                1. re: vallevin

                                                  As per the recipe in "The Kosher Palette" (p. 54): "Add ramen noodles just before serving to keep them from getting soggy." You and your family may like them after they absorb the vinaigrette, but too many follow the directions, and serve them crunchy . . . in other words: raw and tasteless, in my opinion.

                                            2. re: pdxKosher

                                              The Susie Fishbein Sesame Noodles, is a staple side dish in my house. Yummy! But, we use all the dressing, and add a little more sugar to taste.

                                              1. re: Bzdhkap

                                                3/4 cup sugar isn't enough sugar for you?!?!

                                                1. re: GilaB

                                                  Actually, as in pdxKosher's post above, Susie Fishbein's recipe calls for 1/3 cup, not 3/4.

                                                  1. re: Bzdhkap

                                                    The Sesame Noodles recipe and the Bok Choy Salad are two different recipes, and call for different amounts of sugar.

                                              2. re: pdxKosher

                                                I know you mean well, but true vegans dont eat honey. Jst an FYI.

                                                1. re: Prettypoodle

                                                  true. bee's honey, anyway. I use agave syrup rather than honey w/ vegans or maybe I'll try this:

                                                  date honey:
                                                  8 medjool dates
                                                  juice of 1/2 lemon
                                                  1/2 c water
                                                  4 pieces of crystallized ginger (if I can find it w/ a hechsher)
                                                  1/4 c agave syrup

                                                  remove pit from dates and quarter them. Mash w/ a fork into paste-like consistency and add to small pan. Add lemon juice and 1/4 c water. heat over low flame stirring frequently with wooden spoon (about 3 minutes). After water is absorbed add remaining water agave syrup and ginger. The mash should take on a slightly more liquid quality, like apple butter. Continue stirring, adding small amounts of additional water and agave syrup as necessary until you reach taste and consistency you like.

                                                  Good Shabbos all

                                                  1. re: pdxKosher

                                                    It may be easier to just buy Silan if you live near a reasonably sized kosher market.

                                                    1. re: queenscook

                                                      There are small kosher sections in a couple nearby markets. I will look for this. Yes, so much easier if I could just buy it.

                                          2. re: mamaleh

                                            I am going to prepare the stuffed cabbage and the Millet bake. both sound delicious! I have the Olive tree & honey cookbook, and found the Bittman recipe online.

                                            I would like to to get a jump on my cooking and make them this next week and freeze. Has anyone tried this? Do you bake them before or after freezing? Defrost before baking/reheating? Anything else I should know? Many thanks!

                                            1. re: pdxKosher

                                              Yes, I make both of these dishes in advance and freeze. I usually double or triple the recipe and make and freeze enough for Sukkot too. Bake before freezing. The cabbage rolls take quite some time to thaw, so I take them out of the freezer and put them in the refrigerator the night before, and if I'm serving them for lunch, I put them out on the counter in the morning. The millet bake does not have to thaw - it can go straight in to the oven for rewarming. FYI - If you have not cooked with millet before, it can be a little tricky to get the right texture for this recipe. I found it needed a slightly longer cooking time than the recipe stated.

                                              1. re: mamaleh

                                                Thanks! Do they go back into the oven at the same temp to reheat? How much time should I leave for that?

                                                the millett recipe I printed up sounded like I may have to fuss with the liqiud to get the texture at the end of the baking, I have not cooked with millet, just started with quinoa, but I have been hosting vegan AND glutin free guests and want to make sure I am feeding them not just correctly, but well! (and then hoping someone invites me for a nice meat cholent!)
                                                Thanks for all your help.

                                                1. re: pdxKosher

                                                  It is difficult to ruin the cabbage rolls when reheating. I would check and see if they are completely defrosted. If so, you can stick them in a warming drawer or an oven on low heat (around 250F) for several hours -- put them in before you go to shul, and they will be warm when you get back. If you want quicker heating, I would do 350F for about 15-20 minutes. If they are still a little frozen, it will obviously take a little longer.
                                                  The millet bake is more delicate. I would reheat at 250F for up to an hour if frozen, or bring to room temperature on the counter and reheat for 15-20 min. It seems to me that if I get home from shul and throw everything in the oven on low, by the time we finish kiddush, washing, apples and honey, hamotzi, and appetizers it is about an hour until we reach the main course and everything is heated through perfectly.

                                                  1. re: mamaleh

                                                    many, many thanks! Did the filling for the cabbage rolls and vegan "honey"-like cakes today. Will bake the millet casserole and finish the cabbage rolls over the next couple of days, and feel a bit less stressed and more focused on the meaning of the coming days. Thank you!

                                                    1. re: pdxKosher

                                                      I'd love a vegan recipe for "faux" honey cake. Please share.

                                                      1. re: daphnar

                                                        I have not baked it yet, so I cannot vouch for it's deliciousness. Hope to get to it this week:


                                                        Just as sweet as honey cake

                                                        Makes 2 loaves, 12 slices each

                                                        2 1/2 cups whole wheat pastry flour
                                                        1 tablespoon baking powder
                                                        1 teaspoon baking soda
                                                        1 tablespoon cinnamon
                                                        1/2 teaspoon ground ginger
                                                        1/2 teaspoon ground cloves or allspice
                                                        1/2 cup safflower oil
                                                        1/2 cup dark agave nectar
                                                        1/2 cup pure maple syrup
                                                        1 cup applesauce
                                                        2 teaspoons vanilla extract
                                                        1/2 cup raisins
                                                        Sliced almonds for topping

                                                        Preheat the oven to 325 degrees.

                                                        Combine the first 6 (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together until the wet and dry ingredients are thoroughly combined, then stir in the raisins.

                                                        Cut two pieces of baking parchment to fit the bottoms of two loaf pans. Lightly oil the sides. Divide the batter among two lightly oiled loaf pans. Sprinkle the almonds evenly over the tops of the loaves.

                                                        Bake for 40 to 50 minutes, or until a knife inserted in the center of a loaf tests clean. Take care not to overbake.

                                                        Allow the cakes to cool completely. Use a knife to go around the sides of the loaves to loosen if need be, then carefully remove the loaves from the pans by tipping them into your hand, then setting on a platter. Cut each loaf into 12 slices to serve.

                                                        1. re: daphnar

                                                          OK. Baked the "honey" cakes TODAY (had intended to get to it yesterday, but life happened . . .) They look nice enough, and smell good. Only had enough flour for 4 so will not be tasting before Yontiff.

                                                          Baked the Millet casserole as well. It, too, looks pretty and smells good, but had to add more broth and oven time for the millet to appear to be cooked. I am still not quite sure because I don't know what it is supposed to look/taste like . . . Now I am running out of freezer space )-: