> Does anyone have any suggestions for a vegetarian Rosh Hashanna menu?
> Any help would be appreciated.
The answer which follows is the result of research I did after reading
your posting rather than any personal knowledge. I have a neice who
recently became a vegetarian and I saw your posting as an opportunity to
get ready for next year when it will be my turn host the Rosh Hashanna
THE SEPHARDIC COOKBOOK by Rabbi R. Sternberg has a fascinating
discussion about a special ceremony during the Rosh Hashanna meal where
prayers are said over foods with symbolic value. Many of the foods are
vegetables and fruits. Therefore, it makes sense that you could
construct a very appropriate vegetarian menu for this holiday. The
foods and their symbolism are as follows:
Apples and honey: "sweet and fruitful year"
Dates: "cause a sense of wonder and amazement in the eyes of Your
enemies and make them acknowledge Your Greatness, respect You as
Sovereign of the World"
Pomegranates: "year be rich and replete with blessings as the
pomegranate is rich with seeds"
Black-eyed peas: alternative to pomegranates based on is similarity to
the Hebrew word "rabah" for "many"
Pumpkin: "stern decree be torn up and we be remembered for the many good
deeds we did last year" from the Hebrew word for gourd which is close in
spelling and pronunciation to another Hebrew word which means "ripped
Leeks: Hebrew word for leek is a pun on another Hebrew word which means
"to be cut off" "our enemies will be cut off"
Stuffed Vegetables: "hope for a full year filled with blessings and
Looking at this list I can easily envision a lovely Sephardic menu.
Appetizer: pumpkin soup
Entree: stuffed vegetables (e.g. stuffed peppers, eggplant)
Side courses: leek vinaigrette
additional side dishes
Desert: apples baked in honey
Date dessert (See below)
Again, please remember, I haven't made these recipes.
Creamy Date Pudding with Walnuts
Source: JEWISH HOLIDAY COOKBOOK
2 cups cold water
2/3 cup instant non-fat dry milk powder
1 large egg
generous 1/2 cup pitted dates, cut in half
2 tablespoons honey
2 1/2 tablespoons cornstarch
1/2 teaspoon vanilla extract
1/4 cup finely chopped walnuts
Put all the ingredients, except the walnuts, into a food process fitted
with a steel blade. Process until the dates are finely chopped. Pour
the mixture into a 2 1/2-quart saucepan. Cook the pudding, stirring
constantly, over medium heat until the mixture thickens and just comes
to a boil. Remove the pan from the heat and pour the mixture into
individual bowls. Sprinkle the walnuts on top. Allow the puddings to
cool slightly at room temperature, then refrigerate. Serve chilled.
Date and Nut Pudding
Source: JEWISH REGIONAL COOKING
2 cups dates, pitted and chopped
1 cup walnut halves
3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
Sweetened whipped cream
Preheat the oven to 325 degrees. Butter a 9-inch square baking dish.
In a bowl, combine the dates, walnuts, flour, baking powder and salt.
Beat the eggs with sugar in a small bowl. Add to the date mixture and
mix well. Pour the mixture into the baking dish.
Bake for 40 minutes.
To serve, cut the pudding in squares. Serve warm with sweetened whipped
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