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Sep 5, 2012 12:28 PM

Rosh Hashanna Side Dish

So I have a few vegtarians coming for erev yontiff dinner. I would like to prepare a dish that is substantial enough to serve as the vegetarian main course and side dish for everyone else. Would like to have something with protein as one of my vegetarian guests is diabetic. I have made shakshuka or quinoa (which works better for a side dish).in the past, but would like to try something new. Any suggestions?

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  1. Green Lentils with Wine-Glazed vegetables

    p. 301 of Deborah Madison's Vegetarian Cooking for Everyone

    It is so good. I guarantee that your carnivorous guests will reach for seconds on the lentils.

    7 Replies
    1. re: AdinaA

      Wine is one of those iffy foods for diabetics:( I'd love a huge plate of Buddah's Delight honestly:) (veggies in a yummy sauce and TOFU!)

      1. re: AdinaA

        I like the idea of lentils, but they're considered a mourning food and not really in the holiday spirit.
        What about a warm farro or wheatberry salad with roasted vegetables?

        1. re: cheesecake17

          There isn't much protein in grain salad. What about other bean dishes?

          1. re: GilaB

            Chickpeas are a good addition. Or bean chili...but it's too to for that. I'd go with a grain salad and seitan or tofu on the side.

            1. re: cheesecake17

              A grain salad could cause issues with carbs for the diabetic:(

          2. re: cheesecake17

            We eat lentils on Rosh Hashanah because they are shaped like coins and thus portend a good year ahead.

            1. re: cheesecake17

              My G'mother would never serve lentils on Shabbat/holidays for the same reason.

          3. Warm Butternut and Chickpea Salad with Tahini Dressing
            Adapted from Orangette, who adapted it from Casa Moro....recipe given to us from an oh so talented friend who must have been a master chef in a past life...thanks Sharon! This salad is one of those few that actually get better the next day making it a perfect Shabbas/multi day chag special.

            Yield: 4 servings

            For salad:
            1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
            1 medium garlic clove, minced or pressed
            1/2 teaspoons ground allspice (I skip this)
            2 tablespoons olive oil
            One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
            1/4 of a medium red onion, finely chopped
            1/4 cup coarsely chopped fresh cilantro or parsley

            For tahini dressing:
            1 medium garlic clove, finely minced with a pinch of salt
            1/4 cup lemon juice
            3 tablespoons well-stirred tahini
            2 tablespoons water
            2 tablespoons olive oil, plus more to taste

            Preheat the oven to 425°F.

            In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

            Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

            To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

            Do ahead:this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be served hot or cold. For a bit of variation, we have mixed it with any of the following: toasted farro, quinoa, watercress or arugula. Sweet potatos, yams or pumpkin can also replace the but-nut very easily. Enjoy!

            5 Replies
            1. re: gotcholent

              Fantastic sounding recipe! Thinking of preparing it for sukkot as a plated dish over baby spinach leaves.

                1. re: gotcholent

                  It was absolutely delicious! Thank you so much for the suggestion :-)

                  1. re: gotcholent

                    I am in the midst of making this recipe, sort of. I am planning on using the squash and chickpeas, and am adding spelt berries. However, I do not like tahina, so I was wondering if anyone had a suggestion for a different dressing. I can always use my old stand-by, which is a mixture of oil, balsamic vinegar, honey, & OJ, but thought I'd ask if anyone had any other suggestions.

                    1. re: queenscook

                      Tahina and peanut butter actually substitute pretty well for each other. I'd try smooth PB, plus garlic, lime juice, enough hot water to make it stirrable, and a little extra peanut oil.

                  2. I have made this dish many times before:

                    I always omit the ground turkey, and you can use vegetable stock or water instead of the chicken stock. You could probably use brown basmati rice, also, which may have a slightly lower glycemic index and thus perhaps a little bit better for the person who is diabetic. One can each of the black beans and chickpeas is a lot (2 cans of each was an excessive amount of beans). 1/4 tsp of cayenne is more than enough. A Moroccan friend of mine really struggled with the heat when I first made it with the 1 tsp as initially outlined in the recipe.

                    2 Replies
                    1. re: asf78

                      Thanks for this recipe. I made it last night and we loved it. I omitted the turkey, added diced onion and mushrooms to the garlic. I cut back a little on the broth.

                      1. re: asf78

                        I've made this too, WITH the turkey though. It's really yummy!

                      2. Moroccan Spicy Chickpeas p. 329 of Gil Marks' wonderful book Olive Trees and Honey

                        The margin note in my copy reads "spectacular" because it is. I like it better substituting 1" cubes of butternut squash for the medley of carrots, sweet potato, turnips and butternut the recipe indicates.

                        This is a Moroccan spiced dish of chickpeas in a tomato/root vegetable sauce. The sauce works beautifully as a side dish with both red meat and chicken. And it makes a protein-rich main dish for vegans.

                        1 Reply
                        1. re: AdinaA

                          Middle Eastern chickpeas and spinach is another excellent dish. Usually has a little tomato paste in there to hold it together well.

                        2. mrsphud, you might seek out the help of folks on the Special Diets board, too. I can tell you that the most diabetic-friendly bean is the black soy bean. Healthy as they are, chick peas, white beans, etc, are not necessarily the friends of people with diabetes. As for vegetarian dishes.,

                          This recipe

                          can easily accommodate tofu, and it works well with just a scant tablespoon of honey, if it fits your likes and needs.