Preparing for Rosh Hashana, vegetarian-style

I have been hearing two holiday comments recently — either “Rosh Hashana is so late this year” or “I am so glad we have more time to get ready for Rosh Hashana this year.” Are we ever content with the timing of these sacred days?

This year, the darkness will come sooner, so dinner will be earlier, good for younger family members and friends. In addition, the days will be cooler, so hot soups and foods will be more welcome than they might be during times when the holidays fall on days that are 90 degrees!

During the past several years, I have noticed that more than a few of my friends and relatives have become vegetarians or “mostly vegetarians.”

There is a lot of discussion about Judaism and vegetarianism and many people believe that we are mandated by the Bible to be vegetarians. In “Rabbis and Vegetarianism: An Evolving Tradition,” 17 contributors wrote essays on the biblical rationale for being, or becoming, a vegetarian. They make excellent arguments, and, while I’m not ready to take the plunge completely, the new year is a good time to take another small step towards healthier eating. I aim to make meatless meals at least three times a week and I also try to avoid plain white pasta, even though (or because) I love it.

It becomes easier as I get used to it, but I admit that some vegetarian meals take more prep time than most meat or chicken meals I can imagine. While I use tofu and seitan, I prefer lots of veggies and grains or legumes like faro or quinoa, barley, lentils, and beans mixed with tons of veggies and seasoned with Asian inspired sauces.

I love beans and lentils, and they can be a great side dish for any meal, even a holiday feast. It is a new year. What a great time to clean out the fridge and the pantry, toss all those processed foods and include more fruits and vegetables, legumes and grains into your diet.

My friend who is a nutritionist says that we absolutely need those feel-good foods occasionally — mocha chip ice cream for me — but we should make good choices the rest of the time. Do we mostly choose those foods that will promote health and possibly longevity, or do we choose those foods that will promote inflammation and ill health? It’s all up to us.

This Rosh Hashana will be tinged with a lingering and heartbreaking sadness. The tragedies in Israel hit home in a thousand ways. We are all connected; we are all one in grief and sadness. To ignore such events is impossible; we all have connections that run deep. All we can do is pray that that war and bloodshed come to an end, that peace will come to the land and people we all love, and that all who are held hostage will be returned to their loved ones. This is what I pray for every morning, every Shabbat, every holiday. I know you do too.

This Rosh Hashana, I hope our collective prayers will be heard. We must find some joy in this holiday cycle as we gratefully celebrate with our cherished loved ones. I wish you all a happy, healthy and peaceful Shanah Tovah.

Layered Salad (Pareve)

This is a great salad for kids to make. Allow extra prep time for creativity. You can use any veggies your family likes. Below are some suggestions. Add beans or other legumes if your family likes them. It’s very dramatic when you flip it into a big bowl for serving!

Lettuces (I like baby crispy and baby romaine, but any lettuce will work)

Baby spinach leaves

Frisee

Small grape tomatoes or tomato slices

Cucumbers or zucchini

Red and green peppers (yellow and orange for more color)

Mushrooms

Matchstick jicama pieces

Fresh green peas

Purple cabbage

Shredded carrots or thinly sliced carrots

Purple onions thinly sliced broken into rings, if you like

Mandarin orange slices or pineapple chunks

Olives

Sliced pears or apples

Fresh berries

Walnuts, pecans, pistachios

Pomegranate arils

Dried cranberries or raisins or snipped apricots

Hard-boiled eggs

Use a trifle style glass bowl for this. Help children cut the vegetables into small bite-sized pieces. Don’t cut the tomatoes. Cut the cabbage into thin slices and then break them into shreds. Let the children pull out the seeds from the peppers and slice them into bite sized chunks or slices. Mushrooms can be sliced with a “butter” style knife to avoid cuts.

Lay out all the vegetables and then have the children layer the vegetables, varying color, until the bowl is filled. Top with nuts, croutons, dried fruit, pomegranate arils, berries, pineapple chunks, etc.

NOTE: After everyone Oohs and Ahhs over the beautiful salad, I ceremoniously empty it into a huge bowl and toss it all together before serving. I let guests add croutons or sunflower seeds -candied walnuts or pecans are a favorite (and I have 2 or 3 different dressings for guests to choose their own).

Serves 10 to 15 depending on trifle bowl size.

Millet Vegetable Stew (Pareve)

Millet is a fast cooking, easy-to-use grain. It has a mild, nutty flavor that takes on seasonings very easily. I use lots of vegetables, but you may prefer fewer and different ones. Add YOUR family favorites and enjoy. This is a great main dish or side dish for chicken.

1-1/2 cup millet

8 cups water

1/3 cup canola oil

1/3 cup tamari sauce (more or less to taste)

3 large cloves garlic, crushed

3 to 4 large carrots, cut in 1-inch chunks

2 to 3 celery stalks, cut in 1-inch chunks

8 small red potatoes, washed and cut in halves or quarters

1 to 2 large onions, coarsely chopped

1 to 2 cups sugar snap peas

1 to 2 cups broccoli or cauliflower florets

(I also often add artichoke hearts, fresh corn cut from the cob, roasted Brussel’s sprouts, roasted red or green peppers, roasted cherry tomatoes, sun-dried tomatoes, etc.

Fresh herbs to your liking, I use chives, a little dill and fresh parsley.

Other additions you may like:

Chopped red and/or green peppers

Fresh tomatoes, chopped and seeded

Sunflower seeds or pine nuts

Chopped walnuts or other nuts

Small amount of chopped apricots or raisins to add a bit of sweetness

Rinse millet by placing it in a large (4 cup) measuring cup. Add cold water, stir the millet, let it settle and pour off as much of the water as possible. Repeat until the water is clear. A strainer often does NOT work for this process because the millet is smaller than the holes and goes right through the strainer or blocks the holes.

Place potatoes, carrots and onions in a large pot with 6 cups of water. Bring to a boil and add other vegetables. Boil just until the hardest vegetables are BARELY tender. Add the tamari, oil, garlic and millet. Stir thoroughly and cover. Reduce heat to low and check frequently as you will have to add more water. Stir frequently as millet tends to stick. Add nuts, seeds, and any other herbs and seasonings you like and heat through. Serve hot with a good multigrain bread and perhaps an Israeli salad.

Mushroom-Spinach Strudel (Pareve)

I had a version of this at a wedding, and my lactose intolerant son just loved it so we came home and ended up with this version. Add a hearty vegetables soup and you have a delicious meal. Or serve it as an appetizer alone or with vegetable soup.

1 package phyllo dough (use about half)

2 10-oz. packages white mushrooms, sliced (buy them pre-sliced to save time)

4 to 5 small-medium Portobello mushroom caps, peeled and diced

5 to 6 large shallots, minced

1 small onion, peeled and minced

1 clove garlic, minced, more if desired

2 to 4 Tbsp. flour

1 tsp. kosher mushroom. onion, or vegetable bouillon (powder or paste)

1 lb. baby spinach leaves

Salt and pepper to taste

Pareve margarine, melted, for brushing

2 Tbsp. extra virgin olive oil

Defrost the Phyllo dough in its box while preparing the rest of the recipe.

Heat a large skillet and add the olive oil. Add the minced shallots, onion, and garlic and sauté until transparent. Add the Portobello mushrooms and stir for 1 to 2 minutes. Add the rest of the mushrooms, stir and cover. Reduce heat and simmer for 4 to 6 minutes, until there is a lot of liquid in the pan.

Remove the cover and sauté for about 3 minutes, until half the liquid is reduced. Sift half the flour over the mushrooms and stir well to blend. Add the mushroom bouillon powder (or paste) and stir. Rinse and thoroughly dry the spinach leaves. When the mushroom mixture is thickened a bit, add the spinach leaves and stir well to mix. Cook for 1 to 2 minutes and turn off heat.

Melt one stick of margarine. Line a jellyroll pan with aluminum foil, and a piece of parchment) and brush the parchment lightly with melted margarine.

Unfold the phyllo dough and place three sheets of the dough on the parchment. Brush again with the margarine and add another two sheets. Continue adding two sheets at a time, brushing each addition with melted margarine, until you have 10 sheets of the dough. Spoon the filling lengthwise about 3-inches from one long end, making sure that you do not go to the other long and sort edges. Dust 1 tablespoon of flour over the filling (I use a tea strainer to “sift” it finely and evenly).

Using the foil, lift the filled side up and over the filling. Roll the three-inch edge over the filling, wet a finger and run it along the edge to seal the dough and then pinch and fold up the short edges so the filling won’t ooze out. Use the foil and roll the log over so that the seam side is down. Brush the top with melted margarine and make three or four diagonal slits in the top. Bake at 375 for 35 to 45 minutes, until golden. Let the log sit for 10 minutes before serving.

Serves 6 to 8. (NOTE: I double this and make two for a crowd.)

Sweet and Sour Lentils (Pareve)

I love these lentils, they are a little sweet, a bit sour and delicious hot or cold!

3 cups brown lentils, rinsed in a large strainer until water runs clear

1/4 cup tamari sauce, low sodium is fine

2 bay leaves

1 medium or large onion grated (depends on how much you like onion)

1/2 cup Canola oil

1/2 (scant) cup red wine or garlic wine vinegar

3/4 cup honey

1/2 tsp. powdered ginger

1 tsp. grated fresh ginger

1/2 tsp. allspice

4 cups water

Rinse the lentils and set aside. Place the rest of the ingredients in (at least) a 4-quart pot. Mix well. Add the lentils. Bring to a boil and then cover. Reduce heat and simmer for 1-1/2 to 2 hours, until lentils are soft, but not mushy. You may need to add more water, but do not add too much. Stir frequently and keep the heat low to keep the mixture from sticking to the pan.

Turn off the heat, keep covered, and let stand for 20 to 30 minutes. Remove bay leaves before serving. Delicious, hot, warm or cold.

Serves 8 to 10.

Spinach Stuffed
Portobello Mushrooms (Pareve or Dairy)

6 portobello mushrooms

4 to 8 Tbsp. olive oil

7 to 10 large cloves garlic, minced

5 to 7 large shallots, minced

1 onion, minced

4 oz. baby bella mushrooms or white mushrooms

1 tbsp tamari sauce, to taste

About 1-1/2 to 2 pounds fresh baby spinach, washed trimmed and cut into thin strips

1/2 to 1 cup fresh breadcrumbs

Salt and pepper to taste

1 egg

Additional 1/2 cup breadcrumbs mixed with 1 tbsp melted pareve margarine

Paprika or smoked paprika

OPTIONAL:

Crumbled Feta Cheese

Grated cheese of your choice

Toasted chopped walnuts or almonds

Preheat the oven to 400 degrees. Line a rimmed baking sheet or small roasting pan with foil. Set aside.

Gently remove the stems from the mushrooms and set aside. With a small spoon, scrape out and discard the gills of the mushrooms. Gently peel the mushroom cap and brush both sides with olive oil. Set aside.

Process the onion, shallots and garlic in a food processor until finely minced. Heat a large skillet and add the remaining olive oil. Add the onion mixture and sauté until softened and translucent and just beginning to turn golden, about 5 to 7 minutes.

Clean and trim the stems of the Portobella mushrooms and add to the bowl of the food processor with the baby bella or white mushrooms. Process until finely minced. Add to the skillet and cook until the mushrooms exude liquid and are bubbly, 4 to 7 minutes. Add the Tamari sauce and mix well. Turn off the heat.

Wash the spinach, cut out the stems and roughly roll a bunch of leaves into a cigarette roll. Slice them across into thin strips about one-half inch thick. Add the spinach to the skillet, mix well, and turn the heat back on to low. Cover and cook for 2 minutes. Stir and, if the spinach is not wilted, cover and cook another minute.

Add the breadcrumbs and seasonings and mix well. Add the slightly beaten egg and mix thoroughly.

Mound the stuffing onto the mushroom caps. Sprinkle some of the buttered crumbs on the top of each cap and then sprinkle with paprika or smoked paprika or any seasoning you like. Place in the oven for 15 to 20 minutes.

VARIATIONS: Add some chopped toasted walnuts to the mixture before filling the caps.

Bruschette With Caramelized Onions, Wild Mushrooms and Feta Cheese (Dairy)

This is a great buffet item. Guests can choose either mushrooms or onions (or both) for the topping and it is delicious, warm or cool and as a side for soup or salad.

1 or 2 loaves of good quality rustic bread - long thin loaves work best, but not baguettes, which are too thin.

For the WILD MUSHROOMS:

10 Tbsp. olive oil, divided

10 Garlic cloves, peeled and thinly sliced

1 additional garlic clove, cut in half for rubbing on the bread

1 cup dry white wine

1-1/2 pounds assorted wild mushrooms, shitake, baby portoballo, chanterelle, oyster, etc, or use white button mushrooms, if unable to find others

salt and pepper to taste

For the CARMELIZED ONIONS:

2 Tbsp. olive oil

5 cups, about 3 large, onions red and/or white, thinly sliced

2 tsp. brown sugar

Pinch salt

2 cups Feta Cheese

Preheat the oven to 375 degrees. Slice the bread on the diagonal into slices about one-half-inch thick. Brush the bread lightly with the olive oil and rub a cut garlic clove over the bread. Place the bread, oil side up, on cookie sheets. Bake until bread is toasted, about 10 minutes. Remove from oven and arrange on a platter.

WILD MUSHROOMS

Heat five tablespoons of the olive oil in a skillet. Add the sliced garlic and sauté for 30 seconds. Add the mushrooms and sauté for about 5 minutes. Add the wine and bring to a boil. Reduce the heat and boil gently until almost all the liquid disappears, about 20 minutes. Stir occasionally. Season with salt and pepper. Place the mushrooms in a serving bowl and set aside. Spoon mushrooms over toasts when cool.

CARMELIZED ONIONS

Heat a large skillet and add the olive oil. Add the onions and cook over medium heat stirring frequently, about 10 minutes.

When the onions are translucent, sprinkle the sugar over the onions and continue cooking and stirring for another 20 minutes or so, until the onions are a deep golden brown. This can take up to 30 minutes.

When the onions are cooked, transfer them to a serving bowl and place the mushrooms and the onions in bowls next to the toasted bread and let your guests create their own Bruschettes.

Gazpacho With a Twist (Pareve)

The twist here is the bread which adds texture and thickens the soup. For a very different flavor, try using seedless rye bread or even black bread. Make this soup a few hours before serving to preserve the tart ripe flavor and crisp texture.

1 long English cucumber seeded

1 green bell pepper

1 red bell pepper

1 small red or sweet onion

3 lb. ripe tomatoes

2 to 4 cloves garlic, minced

2 scallions, finely minced

3 to 4 cups tomato juice

2 slices French bread, crusts removed

4 Tbsp. olive oil

2 to 4 Tbsp. garlic wine vinegar

1 tsp. sugar (scant)

1 Tbsp. freshly squeezed lemon juice

Pinch salt

Pinch white pepper

For Garnish:

1 cup garlic croutons

1/2 small cucumber, seeded and finely chopped

1/2 small red or Vidalia onion, finely chopped

1/2 red or green bell pepper, seeded and finely chopped

Some fresh cilantro leaves or fresh parsley leaves

You do not need to peel the cucumber, but you can if you like. Cut the cucumber in half lengthwise and scoop out the seeds. Roughly chop and place the pieces in a food processor. Pulse until desired consistency is reached. Pour the cucumbers into a large bowl.

Cut the peppers in half and remove the seeds and any white membrane. Follow the same processing procedure as for the cucumber and add the pepper to the bowl.

Cut the onion into quarters and process until desired consistency. Add to the bowl. Finely mince the garlic and add that to the bowl. Mince the scallions and add to the bowl.

If you want to peel the tomatoes, drop them, a few at a time, into a large pot of boiling water. When the skin splits, remove them with a slotted spoon and drop them into ice water. They will peel very easily. Roughly chop the tomatoes and add them to the processor and pulse until desired consistency. Pour into the bowl.

Add the bread and process until fine crumbs are formed.. Add the oil, vinegar, sugar, lemon juice, salt and pepper and process again until smooth. Add to the bowl and mix well. Add the tomato juice and mix. Cover and refrigerate for several hours you have the consistency you like, either smooth or chunky. Place in a large container and chill for several hours. Taste and adjust seasonings.

Garnish with crispy garlic croutons, a pinch of each of the finely minced veggies on top of the soup and some fresh cilantro parsley.

Serves 6 to 8.

Deep Green Sweet and Peppery Salad (Pareve)

The jicama, carrots and pears add a bit of sweetness to this peppery salad.

About 2 to 3 oz. each or mix as you like:

Baby arugula leaves

Baby spinach leaves

Baby romaine leaves

1 large green pepper, washed, seeds and white membrane removed, diced

2 to 3 stalks celery, thinly sliced

Frisee

Radicchio

3 to 4 radishes, thinly sliced

Parsley, small bunch

1 Jicama washed and peeled

Carrots, 2 large, washed and peeled

1 to 2 ripe pears, I like red, but you can use any kind, sliced thinly

1 to 2 cups grapes, cut in half

1/2 cup pomegranate arils

DRESSING:

1 garlic clove, crushed

4 Tbsp. extra virgin olive oil

2 Tbsp. white wine or sherry wine vinegar

1 Tbsp. freshly squeezed lemon juice

1/2 tsp. freshly cracked black pepper

1/2 tsp. salt

Tiny pinch cayenne pepper

OPTIONAL: To sweeten the dressing, add a bit of honey

OPTIONAL: Garnish with walnuts or dried cranberries

Wash and dry the arugula, spinach and other greens and place on paper towels to dry. Place in a large bowl. Add the celery and pepper. Wash the radicchio and radishes and coarsely chop the radicchio and slice radishes. Add to the bowl. Add some fresh chopped parsley. Slice the jicama into thin slices and then cut the slices into matchstick pieces. Do the same with the carrots or slice them into thin rounds. Toss with the greens. Cut the pear in half lengthwise and then quarters. Slice the quarters into thin slices and add to the salad. Add the grapes. Toss to mix. Mix all the dressing ingredients together and drizzle over the salad. Add any optional garnish and toss.

Serves 4 to 6.

Super Simple Berry Kissed Baby Spinach Salad (Pareve)

8 to 10 cups baby spinach salad

2 tsp. toasted sesame oil

2 cups walnut pieces

1 cup raspberries

1 cup strawberries, diced

Place the washed, drained spinach in a large bowl lined with paper towels. Set aside, but shake every few minutes to drain off all the water.

Heat the toasted sesame oil in a small skillet. Add the walnut pieces and stir until they are coated. Stir constantly and be careful not to burn them just until fragrant, and then turn off the heat. Set aside to cool.

Wash and trim the strawberries and chop them.

Remove the paper towels from the serving bowl and discard. Add the chopped strawberries to the spinach and gently toss. Add the walnuts and toss. Divide among 6 to 8 plates and garnish with the raspberries. Drizzle with Sweet and Sour Raspberry Salad Dressing or your favorite dressing. Serves 6 to 8.

Sweet and Sour Raspberry Salad Dressing (Pareve)

1 tsp. celery seeds

1/2 tsp. salt

1 tsp. dry mustard

1/2 tsp. paprika

1/3 to 1/2 cup sugar

1/4 cup apple cider vinegar

1/4 cup raspberry vinegar

1 Tbsp. Fresh orange juice

1 tsp. freshly squeezed lemon juice

3/4 cup corn oil

OPTIONAL: 1 cup fresh raspberries, chopped

Mix the dry ingredients in a quart tight-lidded container (like Tupperware)

Add the vinegars and juices and cover. Shake well to mix. Add the corn oil and

Shake thoroughly to emulsify. Shake again just before serving. Even kids like this pungent, sweet/sour dressing