Your family and friends will love the following vegan recipes from The Jewish Lowfat Vegetarian Cookbook. It’s a tradition to eat sweet foods during this holiday.

Bulgur and Grape Salad

This is an absolutely delicious salad and well worth the wait while the bulgur (cracked wheat) soaks in the juice. The salad can even be served for breakfast! Experiment with different types of juices and other fruits such as chopped apples, peaches, or pears.

2 cups bulgur (cracked wheat)
4 cups orange juice
1 pound seedless grapes (use different varieties of grapes for added color)
2 teaspoons cinnamon

Soak bulgur in juice for at least 4½ hours until the juice is absorbed and the bulgur is soft. (You can soak the mixture overnight if you prefer.) Cut the grapes in half and toss into the soaked bulgur. Add cinnamon and stir well. Chill and toss once before serving.

Moroccan Couscous and Pumpkin
(Serves 4)

Couscous is an extremely fast-cooking grain. Add pumpkin, and you’ve got yourself an unusual, but delicious meal. For variety, you can also substitute acorn squash for the pumpkin.

1 pound pumpkin, remove seeds, then chopped
1 cup water
1 cup couscous
1 small onion, peeled and minced
1/4 cup slivered almonds
1/4 cup raisins
1 teaspoon cinnamon
1/2 cup maple syrup

In a covered pot, steam pumpkin in water over medium heat for 5 minutes. Add remaining ingredients and simmer in covered pot for 2 minutes. Turn off heat and let covered pot sit for 3 minutes longer. Stir and serve immediately.

Baked Carrots
(Serves 6)

This is a sweet vegetable side dish that young children will especially enjoy.

2 pounds carrots peeled and cut into thin strips
2 cups orange juice
1 onion, peeled and finely chopped
1 teaspoon cinnamon

Preheat oven to 375 degrees. Mix all the ingredients together in a large bowl. Pour into a casserole dish and cover. Bake dish on low oven shelf at 375 degrees for 90 minutes or until carrots are tender. Serve warm.