Rosh Hashanah starts on the eve of September 29^th in 2019. It’s a tradition to eat sweet foods during this holiday. Your family and friends will enjoy the following vegan recipes from The Jewish Lowfat Vegetarian Cookbook. This vegan cookbook features international vegan recipes that you can serve year-round and can be purchased from The Vegetarian Resource Group online: www.vrg.org/bookstore/index.php?main_page=product_info&cPath=1&products_id=13 or by sending $21 (including postage/handling) to Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203.

Polish Plum and Rhubarb Soup
(Serves 6)

1 pound plums, pitted and chopped
1 pound rhubarb, chopped
10 cups water
¼ cup plus 1 Tablespoon apple juice concentrate
¼ teaspoon clove powder
1½ teaspoons cinnamon

Place all the ingredients in a large pot and bring to a boil. Lower heat, cover pot, and simmer for 20 minutes. Serve hot.

Turkish Mandarin Salad
(Serves 5)

Two 10½ ounce cans Mandarin oranges, drained
½ Spanish onion, peeled and finely chopped
¼ cup pitted black olives, chopped
¼ cup pitted green olives, chopped
½ teaspoon coriander
½ teaspoon paprika
Salt and pepper to taste

Toss all the ingredients together in a large bowl. Chill and serve over a bed of lettuce.

Romanian Sweet Pasta
(Serves 8)

1 pound vegan pasta
12 cups water
1 cup maple syrup
½ cup walnuts, ground or 1/3 cup poppy seeds, ground
½ teaspoon lemon rind, minced
1½ cup raisins
½ teaspoon clove powder
1 teaspoon cinnamon

Cook pasta in boiling water until done. Drain.

Heat maple syrup and walnuts or poppy seeds in a large pot over medium heat for 2 minutes. Add lemon rind, raisins, clove powder, and cinnamon. Stir and continue cooking for 3 more minutes. Add cooked pasta. Mix well and serve warm.

Note: You can also pour the mixture into a baking dish and bake at 350 degrees for 20 minutes before serving.