Rosh Hashanah begins the evening of September 18th, 2020. Celebrate the Jewish New Year with these dishes from The Lowfat Jewish Vegetarian Cookbook, a vegan cookbook by Debra Wasserman.
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 eggless 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.
You can purchase The Lowfat Jewish Vegetarian Cookbook with all vegan recipes here: https://www.vrg.org/catalog/