Jewish New Year

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→

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 and maples syrup add up to make a vegan honey cake that’s practically indistinguishable from the classic version. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

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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→

Sautéed Carrots with Almonds

Sautéed Carrots with Almonds

This simple side dish of carrots embellished with almonds and herbs brings color and natural sweetness to the dinner plate. It’s a favorite vegetable dish to serve with a Passover or Jewish New Year dinner. Photos by Evan Atlas. more→

Hot Beet and Potato Borscht

Hot beet borscht recipe

Though borscht is generally eaten cold, the addition of potatoes creates a more robust version for fall or winter. If you like chilled beet borscht, you’ll love this hot beet and potato borscht — it’s so warming when the cold winds blow! Unless you are fond of grating, doing so in a food processor makes the job much easier. Adapted from Vegan Soups and Hearty Stews for All Seasons. more→

Zucchini with Mint

Zucchini with mint

This simple preparation of zucchini with mint is adapted from a Sicilian classic. It’s welcome in late summer or early fall, when both are abundant. Photos by Hannah Kaminsky. more→

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