Rosh Hashanah Recipes
Break out the Shofar, Rosh Hashanah, the Jewish New Year, is upon us once again. The year 5777 is arriving and what a year it is sure to be! Eating on Rosh Hashanah is a feast and a sweet one at that! Yep, while we might cook the Rosh Hashanah recipes with salt, there should be none on the table. It is a feast of sweet dishes that celebrates the sweetness to come. And there are tons of great Rosh Hashanah foods! Is there anything sweeter than a slice of red apple with a sweet, sticky dollop of honey on top? Even if you are not Jewish, give it a try! You might not convert, but its delicious.
As with most holidays, it is inevitable that a vegetarian will show up. Rosh Hashanah is no different. The elders may think it odd at first since a nice roast chicken or brisket is, indeed, a gift from the Almighty. And they may think tofu a bit mishugana, but what can you do? Back in the 5750’s this might never have happened, but times have changed. It seems unlikely that being a vegetarian will weigh for or against you when it comes to getting in the Book of Life, so the elders can live with it. Now being vegan is another story, but since there can only be one judge, I’ll keep quiet on the matter.
So, here are a few Rosh Hashanah recipes to use when you need or want to go vegetarian. The recipes below do have dairy in them. It is up to you if you want to set a separate table or use separate plates!
Rosh Hashanah Recipes – Appetizers
Parsnip Soup
2015-02-16 02:01:30
Serves 4
A tasty soup perfect anytime parsnips are available.
Nutrition Facts
Serving Size
424g
Servings
4
Amount Per Serving
Calories 236
Calories from Fat 71
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 24mg
8%
Sodium 533mg
22%
Total Carbohydrates 42g
14%
Dietary Fiber 9g
35%
Sugars 20g
Protein 3g
Vitamin A
11%
Vitamin C
46%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 medium sweet onion
- 1 lb parsnips
- 2 apples, red or green
- 2 cups vegetable stock
- 1/4 cup of cream or soy cream
- olive oil
- 1 tbsp butter
- salt and pepper
Instructions
- Dice the onion.
- Peel and dice the parsnips into small cubes.
- Peel and dice the apple into small cubes.
- Heat the olive oil and butter in a medium pot over medium heat.
- Add the onions.
- When the onions are soft add the parsnips.
- Add the apples. Cook until the apples are soft.
- Add the stock and bring to a simmer. Simmer for 15 minutes or until the parsnips and apples are very soft.
- Add the cream.
- Blend in batches in a blender or use an immersion blender.
- OPTIONAL – Strain through a sieve.
- Season with salt and pepper to taste.
- Serve Hot!
Notes
- Replace the parsnips with any root vegetable and the formula works.
The Culinary Exchange http://www.theculinaryexchange.com/
Grapefruit Segments in Mint Syrup
2015-06-18 05:14:01
Serves 4
A delicious appetiser or light dessert.
Nutrition Facts
Serving Size
360g
Servings
4
Amount Per Serving
Calories 312
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 18mg
1%
Total Carbohydrates 80g
27%
Dietary Fiber 4g
16%
Sugars 70g
Protein 2g
Vitamin A
57%
Vitamin C
128%
Calcium
10%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 pink or white grapefruits
- 1 cup of light brown or demerera sugar
- 1 cup of water
- 1 big bunch of fresh mint leaves
For The Syrup
- Clean and roughly chop the mint.
- In a small pot, bring the water and sugar to a simmer.
- When the sugar is dissolved, add the mint leaves.
- Let simmer 5 minutes.
- Turn off the heat and let steep for at least an hour.
For The Grapefruit Supremes
- Cut the grapefruit into segments.
- Trim the ends of the citrus fruit just deep enough so the fruit starts to show and the pith is exposed.
- Using a sharp knife, a slicing or paring knife will work fine, carefully make one cut from end to end, following the shape of the fruit, cutting only deep enough to remove the skin and pith.
- Continue peeling and removing the pith by running the knife blade from end to end using the exposed pith as a guide. By doing this, less fruit will be wasted.
- Continue peeling until the whole fruit is skin and pith free. The sections of the fruit will be clearly visible.
- Holding the peeled fruit in hand by the fruits ends, carefully cut between the exposed membranes removing the sections. It is best to slice the sections out over a bowl as there will be a lot of juice.
- After the sections are removed, squeeze the membrane and collect the remaining juice.
To Serve
- Place some of the segmented grapefruit in a bowl. Spoon over some juice and syrup. Garnish with some chopped mint.
- Serve cold or at room temperature.
Notes
- Leftover syrup can be stored in the refrigerator in a sealed container.
The Culinary Exchange http://www.theculinaryexchange.com/
Rosh Hashanah Recipes – Mains
Sweet and Sour Tofu with a Kick
2015-05-11 03:37:08
Serves 4
A simple and delicious sweet and sour tofu dish
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Nutrition Facts
Serving Size
391g
Servings
4
Amount Per Serving
Calories 297
Calories from Fat 94
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 493mg
21%
Total Carbohydrates 40g
13%
Dietary Fiber 5g
19%
Sugars 26g
Protein 15g
Vitamin A
11%
Vitamin C
318%
Calcium
61%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For The Tofu
- 1 clove of garlic
- 1 medium sweet onion
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 block of firm tofu
- 1/4 cup of cornichon pickles
- vegetable oil
- salt and pepper
For The Sauce
- 1 16 oz can of pineapple chunks or rings in juice not syrup
- 1/4 cup of ketchup
- 2 tbsp rice wine vinegar
- 2 tbsp of brown sugar
- 2 tbsp sriracha or to taste
To Prep The Ingredients
- Chop the garlic finely.
- Peel and chop the onion into a large dice.
- Clean and de-seed the peppers. Cut the peppers into a large dice.
- Drain the tofu and gently press the tofu block between 2 plates to remove as much water as possible.
- Cube the tofu.
For The Sauce
- Drain the can of pineapple reserving the juice. Keep 4 oz of the pineapple and 1 cup of the juice. Set aside the rest for another use. If the pineapple is in rings, cut the pineapple into chunks.
- In a small bowl, mix together the cup of pineapple juice with the ketchup, rice wine vinegar, brown sugar, and sriracha.
To Make The Dish
- In a large saute pan, heat 3 tbsp of vegetable oil over medium high heat. Add the tofu and brown the cubes on all sides.
- When the tofu is browned, lower the heat to medium. Add the garlic. Toss well and cook 1 minute.
- Add the onion, toss well and cook another minute.
- Add the peppers and cook another minute. The garlic, onions and peppers should begin to soften.
- Add the sauce mixture and mix well. Bring the sauce mixture to a simmer and let the sauce reduce by at least half or until the sauce is thickened and coats the back of a spoon.
- Add the pineapple and pickles and heat them through.
- Season with salt and pepper to taste.
- Serve hot with rice.
Notes
- Leftover pineapple can be diced small and added to white rice for extra flavor.
- This sauce also works well with chicken or pork.
The Culinary Exchange http://www.theculinaryexchange.com/
Honey and Sesame Tofu
2015-02-17 04:57:04
Serves 4
A delicious tofu dish everyone is sure to love - even non-vegetarians!
Nutrition Facts
Serving Size
302g
Servings
4
Amount Per Serving
Calories 493
Calories from Fat 335
% Daily Value *
Total Fat 38g
59%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 22g
Cholesterol 0mg
0%
Sodium 817mg
34%
Total Carbohydrates 27g
9%
Dietary Fiber 6g
24%
Sugars 15g
Protein 18g
Vitamin A
217%
Vitamin C
66%
Calcium
71%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Tofu
- 3 tbsp vegetable oil
- 1 cloves garlic
- 1 block of firm tofu
- 2 tbsp soy sauce
- 3 tbsp honey
- 1 tbsp sesame seeds plus extra
- sesame oil
For the Spinach Salad
- 1 small clove garlic
- 1 lime
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 4 tbsp vegetable or olive oil. Plus more.
- salt and pepper
- 1 red onion
- 1 lb fresh baby spinach leaves
- fresh cilantro
For the Tofu
- Wrap the tofu in a clean towel and weigh the tofu down with a few heavy items to remove as much water as possible. Cube the tofu into medium sized cubes
- Chop the garlic finely
- In a medium saute pan, heat 3 tbsp vegetable oil. Add the garlic and cook until soft. Add the tofu.
- Brown the tofu on all sides and allow the tofu to get crisp.
- Add the soy sauce and toss well.
- After the soy sauce has evaporated drizzle in the honey. Toss the honey and tofu well and cook tossing the ingredients together until the tofu is covered well with honey.
- Sprinkle in the sesame seed. Toss well. Drizzle a dash of sesame oil on the tofu.
For the Spinach Salad
- Squeeze the lime in a small bowl.
- Chop the garlic finely.
- Slice the red onion
- In a medium bowl add the garlic, 1 tbsp lime juice, the soy sauce, the sesame oil and the vegetable oil. Whisk well. Adjust the flavours with the addition of more lime, soy sauce or oil. Season with salt and pepper to taste
- Toss the spinach and the red onion in the dressing.
- In serving bowls, make a bed of dressed spinach, top with honey and sesame tofu and garnish with cilantro.
The Culinary Exchange http://www.theculinaryexchange.com/
Rosh Hashanah Recipes – Sides
Grilled Endive and Romane Salad
2015-05-13 13:27:28
Serves 4
A super salad of grilled leaves!
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Nutrition Facts
Serving Size
1246g
Servings
4
Amount Per Serving
Calories 430
Calories from Fat 156
% Daily Value *
Total Fat 18g
27%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 39mg
13%
Sodium 1120mg
47%
Total Carbohydrates 43g
14%
Dietary Fiber 31g
122%
Sugars 10g
Protein 36g
Vitamin A
1337%
Vitamin C
125%
Calcium
118%
Iron
64%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 white endives
- 4 baby romaine/gem lettuces
- 1/4 lb broccoli rabe
- 1 lemon
- olive oil
- fresh parmesan cheese
- salt and pepper
Instructions
- Clean the endive and baby romaine removing any outer leaves that are bruised.
- Trim the ends of the endive and lettuces just enough to remove the rough end, but not enough to separate all the leaves.
- Cut the endive and lettuces in half longways.
- Wash the broccoli rabe.
- Place the endive, lettuce, and broccoli rabe in a large bowl or plastic bag. Drizzle with enough olive oil to lightly coat. Season with salt and pepper.
- Place the oiled endive and lettuce cut side down on a hot grill/ Place the broccoli rabe on the grill going against the grain of the grill grate to reduce the chance of the broccoli rabe falling into the flames.
- When the vegetables are just starting to soften and get tender flip them and continue to cook until tender but with some crispness remaining. A little charring is fine, but they are not meant to be mushy.
- Remove the vegetables from the grill to a platter and let cool. When cool, cut the endive and lettuce halves into thirds or quarters. Cut the broccoli rabe into bite size pieces.
- Toss them all together in a large serving bowl.
- Cut the lemon in half and drizzle with a little fresh lemon juice being careful not to allow any seeds in the salad. Toss well. Adjust seasoning with salt and pepper to taste.
- Grate parmesan cheese over the vegetables to taste.
- Serve at room temperature or cold.
The Culinary Exchange http://www.theculinaryexchange.com/
Rosh Hashanah Recipes – Desserts
Easy Fruit Salad with Mint Whipped Cream
2015-07-15 09:24:46
Serves 4
A simple fruit salad with minty whipped cream
Nutrition Facts
Serving Size
229g
Servings
4
Amount Per Serving
Calories 310
Calories from Fat 198
% Daily Value *
Total Fat 23g
35%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 82mg
27%
Sodium 35mg
1%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
10%
Sugars 23g
Protein 3g
Vitamin A
69%
Vitamin C
93%
Calcium
6%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/2 galia melon
- 1 peach
- Blueberries
- Strawberries
- 1/2 lemon
- 4 tablespoons of sugar
- 1 cup of heavy cream
- Fresh mint
- Toasted flaked almonds
Instructions
- The day before, put the heavy cream in an airtight container with mint leaves and keep in the fridge for at least 12 hours.
- Use a melon baller to scoop out the half galia melon into a bowl.
- Wash and peel the peach and cut it in 1/2 inch x 1/2 inch dice and add it to the bowl. Wash the blueberries and the strawberries. Add the blueberries to the bowl.
- Remove the stems of the strawberries, cut them in 4 pieces and put them in the bowl with the melon, the peach and the blueberries.
- Squeeze the half lemon and add it to the mix. Add two tablespoons of sugar and mix carefully in order to avoid bruising the fruit. Set aside.
- Strain the heavy cream infused with mint and whip it with a beater or whisk. Add two tablespoons of sugar halfway through the whipping process. Be careful with the texture, as the whipped cream has to be soft and fluffy, not too stiff.
- In a bowl, serve the fruits and add a tablespoon of mint whipped cream on the side. Garnish with mint leaves and flaked almonds.
Notes
- Fruit salad has as many variations as you can imagine. You can replace any of the fruits for pear or watermelon pieces, or even orange segments. Using mango or fresh lychees will give it a more exotic touch.
- For an adult variation of the recipe, you can pour a dash of cointreau in the bowl when you add the lemon juice, it will enhance the flavors of the fruit.
- And if you want to add a personal touch to the recipe, you can replace the mint on the whipped cream with your favorite tea.
The Culinary Exchange http://www.theculinaryexchange.com/
Baked Apples
2015-09-11 08:53:34
Yields 8
Delicious baked apples
Nutrition Facts
Serving Size
265g
Yields
8
Amount Per Serving
Calories 459
Calories from Fat 125
% Daily Value *
Total Fat 14g
22%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 8mg
0%
Total Carbohydrates 88g
29%
Dietary Fiber 5g
21%
Sugars 69g
Protein 2g
Vitamin A
48%
Vitamin C
16%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 8 baking apples like Jonagold
- 1/4 lb of dried apricots
- 1/4 cup of pecans
- 2 cups of demerera sugar
- 3 tsp of cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ground ginger
- 8 tbsp margarine
Instructions
- Preheat the oven to 350F.
- Dice the apricots. Chop the pecans.
- Core the apples with a paring knife, apple corer and a spoon, being careful not to break through the bottom. (check out the video for this!)
- Mix the filling for the apples. In a large bowl combine 2 cups of sugar, apricots, pecans and spices.
- Mix Well!
- Place 1/2 tbsp of butter in each apple. Then fill each apple with the sugar mixture. Top the sugar with another 1/2 tbsp of butter.
- Place the apples in a baking pan. Sprinkle any extra sugar mixture on the apples and into the baking pan.
- Bake the apples for 35-40 minutes or until they yield to the touch and are baked through. A sauce will be create on the bottom of the pan. Spoon the sauce over the baked apples.
The Culinary Exchange http://www.theculinaryexchange.com/
How To Make Honey Cake For Rosh Hashanah
2017-09-11 08:20:45
Serves 16
A delicious honey cake. Perfect for kicking off a sweet new year.
Nutrition Facts
Serving Size
51g
Servings
16
Amount Per Serving
Calories 171
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 23mg
8%
Sodium 50mg
2%
Total Carbohydrates 33g
11%
Dietary Fiber 1g
6%
Sugars 17g
Protein 3g
Vitamin A
1%
Vitamin C
0%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For The Dry Ingredients
- 2 cups of flour
- 2 tsp baking powder
- 1 stick of cold, full fat parve margarine, cubed
- ¼ teaspoon of salt
- ¼ cup of brown sugar
- 1 tsp of cinnamon
- ¼ tsp of cardamom
- ¼ tsp of ground clove
- ½ tsp of nutmeg
For The Wet Ingredients
- 2 eggs
- 1 tsp vanilla
- ¾ cup of honey
- ⅓ cup of ginger syrup
- 3 tbsp of vegetable oil
For The Cream Topping
- 1 tub of non-dairy whipped topping
- 1 tsp vanilla to taste
- 1 tsp cinnamon or to taste
Instructions
- Preheat the oven to 350°F.
- Butter and flour a 9 inch springform pan.
- In a large bowl, mix the flour and baking powder.
- And the cubed margarine and cut the margarine into the flour until the margarine is fully incorporated into the flour and looks sandy.
- Add the salt, brown sugar and spices to the margarine/flour mixture. Mix well with a fork.
- In a medium bowl, using a fork, mix the eggs, honey, ginger syrup and vegetable oil until well combined.
- Make a well in the flour and butter mixture. Pour in the wet ingredients. Stir until just combined.
- Pour the batter into the prepared pan.
- Bake at 350F for 50 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan. Remove the ring and serve with the topping.
- Just before the the cake is ready to serve, fold the cinnamon and vanilla into the non dairy whipped topping.
The Culinary Exchange http://www.theculinaryexchange.com/
I hope you enjoy and L’Shanah tovah tikateivu! May You Be Inscribed In The Book Of Life!
Keep Eating! Keep Innovating!
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