Likewise, many non-vegans erroneously believe that there aren’t any sumptuous vegan options to enjoy during the meal. Well friends, with an open mind, whet your appetite with these vegan recipes for Rosh Hashana.
(Illustration photo: Yaron Brener)
Whole-wheat vegan challah bread
(From Holy Cow Vegan )
- 2 1/4 tsp or 1 package active dry yeast
- 1/2 cup warm water
- 1/2 cup whole-wheat pastry flour
- 4 tbsp ground flax seed , plus 6 tbsp water, whisked together
- 3 tbsp canola oil
- 3 tbsp sugar
- 1 tsp sea salt
- 1 cup whole-wheat flour
- 1 1/2 cup bread flour
Mix the yeast and the warm water in a mixing bowl and leave alone for five minutes to ensure the yeast is alive. If it froths and bubbles, it is. Add 1/2 cup whole-wheat pastry flour, 4 tbsp ground flax seed, 6 tbsp water, 3 tbsp canola oil, 3 tbsp sugar, 1 tsp sea salt into the bowl. Mix 1 cup whole-wheat flour and 1 1/2 cup bread flour on medium-low speed until blended.
Knead on medium low speed in a stand mixer for about 5 minutes or about 10 minutes by hand. The dough should be elastic and smooth. Transfer the dough to an oiled bowl, turn it once to coat the top with oil, then cover with plastic wrap and let it sit for about 2 1/2 hours in a warm place.
Punch down the dough, knead a bit, and then refrigerate for about 4-5 hours until the dough has doubled. Divide the dough into three balls and let them rest, covered with a kitchen towel or plastic wrap, for about 15 minutes. Roll each ball into a rope about 12 inches in length. Dust with flour.
Place the three ropes side-by-side. Now pinch together the top ends and carefully braid the three, like you'd braid your hair. For instance, pick the left rope and place it between the right and the middle rope, then pick the right rope and place it between the left and middle ropes, and so on. Pinch together the ends and tuck them under the bread.
Transfer the loaf to a baking sheet dusted with cornmeal. Brush the top of the loaf with some olive oil, which will give it a lovely glaze after baking. Cover the loaf with oiled plastic wrap and set it in a warm place to rise. In about an hour, it would have nearly doubled in size.
Brush the loaf again with olive oil, sprinkle some sesame seeds over it, then place it in a preheated 375°F (190°C) oven and bake for 30 minutes. Cool the loaf on a rack before cutting in. Enjoy!
Carrot and sweet Potato tzimmes
(From Veg Kitchen )
- 2 tablespoons olive oil
- 1 cup chopped onions
- 3 large carrots, sliced
- 3 large sweet potatoes, cooked or microwaved in their skins, then peeled and sliced
- 1 large apple or pear, cored and sliced
- 1/2 cup chopped prunes
- 1/4 cup chopped dried apricots
- 1/2 cup orange juice
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon each: ground ginger and salt
- 1/3 to 1/2 cup chopped walnuts, optional
Preheat the oven to 350°F (175°C). Heat the oil in a large skillet. Sauté the onions over medium heat until they are translucent. Add the carrots and continue to sauté until onions and carrots are golden. In a mixing bowl, combine the onion-carrot mixture with all the remaining ingredients except walnuts. Mix thoroughly; don’t worry if the potato slices break apart.
Transfer the mixture to a large, oiled, shallow baking dish (a round or oval shape is attractive). Sprinkle the optional walnuts over the top. Bake for 45 to 50 minutes, or until the top begins to turn slightly crusty. Enjoy!
(Archive photo: Dalit Shacham)
Rosh Hashana pomegranate salad recipe
(From Yummly )
- 4 cups arugula
- 1/2 cup pomegranate seeds
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Directions:In a large salad bowl, combine arugula and pomegranate seeds. Drizzle with olive oil and vinegar. Toss and serve. Enjoy!
Mock gefilte fish
(From Veg Paradise )
- 5 pieces of matzah, broken into small pieces
- 1 1/2 cups (360 ml) diced onion
- 1 cup (240 ml) coarsely shredded carrots
- 1/4 cup (60 ml) water
- 14 to 16 ounces (340g to 450g) firm or extra firm tofu
- 2 tablespoons fresh lemon juice
- 2 tablespoons red (dark) miso
- 2 teaspoons onion powder
- 1 1/2 teaspoons salt
- 1/2 to 3/4 teaspoon pepper
Preheat oven to 375°F (190°C) and line 2 large jellyroll pans with parchment. Place the matzah pieces into a large bowl and pour hot water over to cover. Soak just long enough to soften completely, about 1 to 4 minutes. Thoroughly drain off all the water, squeezing firmly down on the matzah while draining. Set aside.
Combine the onions, carrots, and water in a large, deep skillet. Water sauté over medium-high heat, stirring frequently for about 10 to 12 minutes, or until softened and lightly browned. Add small amounts of water as needed to prevent burning. Drain off excess water and add the onions and carrots to the soaked matzah.
Rinse the tofu, squeeze out excess liquid, and place it into the food processor. Process for a full minute or two until smooth and creamy and add it to the matzah. Add the lemon juice, miso, onion powder, salt, and pepper and mix thoroughly to blend the flavors and distribute the ingredients evenly.
Using about two heaping tablespoons, form the mixture into 24 one-half-inch thick, oval patties resembling gefilte fish, and arrange them on the prepared jellyroll pans. Bake for 25 minutes and switch oven racks.
Bake 10 minutes longer, remove from the oven, and cool about 15 minutes before removing to a dish. To serve as gefilte fish, chill thoroughly and serve with horseradish on the side. Enjoy!
(Illustration photo: Yaron Brener)
Vegan noodle kugel
(From Hell Yeah It's Vegan )
- 12.3 oz (350 gr) silken tofu
- 8 oz (225 gr) vegan cream cheese
- 1 cup vegan sour cream
- 1/2 cup sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp apple cider vinegar
- pinch salt
- 8 oz (225 gr) rombi noodles
- 1 cup crushed corn flake cereal
- 1 tsp cinnamon
- 2 tbsp vegan butter, melted
- 2 tsp sugar
Preheat oven to 325°F (160°C). In a large bowl, beat together tofu, cream cheese, sour cream, sugar, vanilla, cinnamon, vinegar, and salt. Bring a pot of water to a boil and cook rombi al dente.
Drain pasta and add to cheese mixture; stir well and pour into baking pan. Bake, uncovered, 1 hour and 15 minutes.
Meanwhile, in a small bowl, stir together cereal, cinnamon, butter, and remaining sugar. Sprinkle mixture over casserole and bake 15 minutes more. Serve hot or cold. Enjoy!
(Illustration photo: Yael Garty)
Sprouted lentil salad
(From Heeb n Vegan )
- 1/4 cup red lentils
- 1/4 cup green lentils
- 1/4 cup black lentils (or French lentils)
- Chopped celery
- Chopped green onions
- Chopped parsley
- Chopped cilantro
- Grated carrots
- Grated beets
- Chopped red cabbage
- 1 red bell pepper, or ½ red and ½ green pepper
- 1/2 sweet red or yellow onion
- Grated zucchini (optional)
- Diced cucumber (optional)
- Lemon juice
- Extra virgin olive oil or sesame oil
- Dulse seaweed, kelp seaweed, or sea salt
- Nama Shoyu or Soy sauce
- A pinch of cayenne pepper
- 1 clove garlic or more
Wash the lentils in water separately, making sure that there are no stones or other matter in the lentils. Soak the lentils in tepid water in a glass jar or in a bowl overnight. They will expand by at least a half if not more, so make sure there is enough water for them to expand without going dry.
Drain the water in the morning, rinse them in cold water under the faucet and put them in a colander or other container where they can germinate for at least 4-6 hours. You will know they have germinated by a tiny growth tail, and they will be soft to eat.
Chop and grate your vegetables, adding or subtracting the vegetables you want to eat. Those in the list are some of the choices you have. Add your own favorites. Put all of these vegetables in a different bowl from the sprouted lentils.
Mix the lemon juice, oil, and spices in a bowl or container. The amount of lentils in your salad should be about half of the ingredients. Add handfuls of your chopped and grated vegetables and mix thoroughly.
Add the dressing and taste the salad. Let the salad “marinate” for at least an hour, so that the flavors soak into everything. Taste again and add more dressing if needed.
This salad can be served with other vegetable dishes or green salads. For optimum digestion, do not eat this salad with fruit dishes. Enjoy!
(Illustration photo: Boaz Lavi)
(From Epicurious )
- 2 1/2 cups whole-wheat pastry or spelt flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves or allspice
- 1 cup dark agave nectar or pure maple syrup, or half of each
- 1 cup applesauce
- 1/2 cup safflower oil
- 2 teaspoons vanilla extract
- 1/2 cup dark or golden raisins
- 1/4 cup sliced almonds
Preheat the oven to 325°F (160°C). Combine the first 6 (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until the wet and dry ingredients are thoroughly combined, then stir in the raisins. Cut two pieces of baking parchment to fit the bottoms of two loaf pans. Lightly oil the sides.
Divide the batter between the two lightly oiled loaf pans. Sprinkle the almonds evenly over the tops of the loaves. Bake for 40 to 50 minutes, or until a knife inserted in the center of a loaf tests clean. Take care not to over-bake.
Allow the cakes to cool completely. Use a knife to go around the sides of the loaves to loosen, if needed, and carefully remove the loaves from the pans by tipping them into your hand, then set on a platter. Cut each loaf into 12 slices to serve. Enjoy!
Reprinted with permission from Shalom Life