Jewish New Year

Buckwheat Groats (Kasha) with Fine Noodles and Vegetables

Kasha with Noodles and Veggies

Buckwheat groats, or kasha, lend an invigorating texture and distinctive flavor to this enticing grain dish. Featuring colorful and crunchy veggies, think of this as a more colorful and contemporary version of kasha varnishkes. It’s a nice choice for a main dish for vegans at the Jewish New Year table, and a side dish for everyone else. Photos by Evan Atlas.



Wine-Braised Leeks with Red Peppers and Shiitakes

Leeks with Bell Peppers and Shiitakes

This naturally well-flavored side dish of sweet leeks and bell peppers (plus tasty shiitake mushrooms) goes well with just about any kind of simple plant-based protein entrée — tofu, tempeh, beans, or grains. Photos by Evan Atlas. more→


Sweet and White Potato Salad with Mixed Greens

White and sweet potato salad1

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. It’s wonderful for summer and early fall potlucks and other gatherings. more→


Vegan Noodle Kugel

vegan noodle kugel recipe

This mildly sweet noodle pudding, made dairy-free, is a classic Jewish comfort food, and always welcome at celebrations such as the Jewish New Year (Rosh Hashanah) and Hanukkah. Adapted from Vegan Holiday Kitchen. Photos by Hannah Kaminsky. more→


Just-as-Sweet-as-Honey Cake

vegan honey cake

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.



Sephardic Stewed White Beans

Sephardic bean stew

This simple stew of white beans in a savory sauce is a common Sephardic recipe. It’s served year round at holidays such as Hanukkah and Rosh Hashanah, and everyday meals as well. more→


Sautéed Carrots with Dried Fruits

Sautéed Carrots with dried fruits

Here’s a tasty way to highlight carrots in a lightly cooked side dish. Their natural sweetness is enhanced with chopped dried fruit and balanced with a bit of lemon. It’s a nice everyday side dish and a welcome addition to fall and winter holiday meals. Photos by Hannah Kaminsky. more→


Vegan Apple Strudel

Vegan Apple Strudel recipe

This dessert is super easy to throw together, even at the last minute. Surprisingly, the most common brand of puff pastry (Pepperidge Farm) is actually vegan. Though it’s not the healthiest product in the world (to say the least — make this a once-in-a-while treat!), it’s a great way to make an impressive dessert quickly. Check the freezer section for it; it’s sold in sheets that come in a narrow, rectangular box. If you’re serving company, double the recipe (two puff pastry sheets come in the box)—it goes fast! Recipe from Vegan Yum Yumby Lauren Ulm. Photo by Debby Sunshine, from Vegan American Princess. more→