Jewish New Year
The ingredients of classic cold beet borscht are usually cooked together, then chilled, but in this version, there’s no need to cook at all, unless you’d like to lightly pre-cook the beets. After this has a chance to chill, don’t be shy about amping up the lemon/agave contrast to your taste. Photos by Hannah Kaminsky. more→
Seven is a lucky number in Jewish tradition, so a soup or stew featuring seven vegetables is a Rosh Hashanah (Jewish New Year) favorite among Sephardic Jews. Despite the longish ingredient list, it’s easy and quick enough to serve as a mid-week main dish even if you don’t observe the Jewish New Year. Feel free to replace other veggies for the ones listed below. Want a gluten-free version? Substitute quinoa for the couscous. From Vegan Holiday Kitchen. Photo by Susan Voisin, FatFree Vegan Kitchen. more→
If you like beets, you’ll absolutely love them combined with the crunch of cucumber and the sweetness of citrus. This salad can be enjoyed all through fresh orange season, adding color and flavor to cool-weather meals. more→
This delicious Moroccan-inspired stew looks as good as it tastes. It’s a wonderful way to warm up cold season dinners, with sweet sugar pumpkin or butternut squash in an aromatic broth. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Photo by Theresa Raffetto. more→
An Eastern European standard, tzimmes is a roasted vegetable dish that is made a number of ways, depending on the occasion. For the Jewish New Year, Rosh Hashana, the appropriate ingredients include carrots and sweet potatoes, with the added sweetness of fresh and dried fruits. Recipe adapted from Vegan Holiday Kitchen. Photo by Susan Voisin, FatFree Vegan Kitchen. more→
This potato salad, combining white or golden potatoes and sweet potatoes is one I often make for company. It’s so pretty, perched on mixed greens and ringed with grape tomatoes and avocado, yet is incredibly easy to prepare. Adapted from Vegan Express. more→
Ashkenazi Jews consider honey cake to be an integral part of their New Year celebration. Here, a combination of agave nectar make vegan version of honey cake practically indistinguishable from the classic version. Adapted from Vegan Holiday Kitchen.* Photo by Susan Voisin, FatFree Vegan Kitchen.
Desserts made of pumpkin are intrinsic to the Sephardic tradition, in much the same way honey cake is to the Ashkenazic.