RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Vegetarian Rosh Hashana: Menus and Recipes - pareve
> 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 meal. 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 away" 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 prosperity" 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 3 eggs 1 tablespoon sugar butter 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 cream. Karen Selwyn
