Before Rosh Hashanah starts be sure to dip your iPhone into honey for a sweet year and after Rosh Hashanah 2nd Day go out and get a Kosher Cell phone.

A Few Health Tips:

First Tip: Think Sampler Sizes

In order to taste everything at the Rosh Hashanah table, have a small amount of everything – like apples and honey and apple challah; have just one matzo ball in the soup; enjoy the brisket in moderation; and have the fruit compote instead of the honey cake.

Second Tip: Lighten up the dishes that are rich and at the same time particularly desirable and comforting (and easy to over eat).

Third Tip: Bring in your own Family Traditions such as Lettuce Raisin Celery Salad (Let Us Have A Raise in Salary.) , Macaroni Salad (Blessing for Matrimony) or Bran, Nooch [Nutritional Yeast] and Curry (Blessing for a Brand New Career) במבה Bamba (Blessing for Children) May it be Your will that we have lots of Israeli Children that like Bambas.

From chabad.org Rosh Hashanah Eve Meal

Rosh Hashanah Seder According to Ashkenazi Custom

Download the Rosh Hashanah Torah Tidbits .PDF: Rosh-HaShana-1245rh-ttidbits
http://www.chabad.org/holidays/JewishNewYear/template_cdo/aid/4839/jewish/Rosh-Hashanah-Eve-Meal.htm

Kiddush

Before starting the Rosh Hashanah meal, we sanctify the holiday by reciting the kiddush over a cup of wine or grape juice. Click here for the Hebrew text of the kiddush.1

New Fruit

On the second night of Rosh Hashanah, a “new fruit,” i.e., a seasonal fruit which we have not yet tasted since its season began, should be present on the table when the holiday candles are kindled and during the kiddush. While reciting the Shehecheyanu blessing after candle-lighting and after the kiddush, one should have the new fruit in mind.2

This fruit is eaten following the kiddush, before washing for bread. Before partaking of the fruit we say the following blessing:

Ba-ruch a-tah Ado-nai E-lo-hei-nu me-lech ha-olam bo-re pri ha-etz.

ברוך אתה ה’ אלוקינו מלך העולם בורא פרי העץ

Blessed are You, L-rd our G‑d, King of the universe, who creates the fruit of the tree.

Challah in Honey

See:Round Challah Recipe
Immediately following the kiddush (and on the second night, the eating of the new fruit), we perform the ritual washing for bread, after which we say the following blessing:

Ba-ruch a-tah Ad-onai, E-lo-hei-nu me-lech ha-olam, a-sher ki-desh-an-u be-mitz-vo-tav ve-tziv-anu al ne-til-at ya-da-yim.

בָּרוּךְ אַתָּה יְהוָה אֱלֹהֵינוּ מֶלֶךְ הָעוֹלָם, אֲשֶׁר קִדְּשָׁנוּ בְּמִצְווֹתָיו, וְצִוָּנוּ עַל נְטִילַת יָדָיִם

Blessed are you, L‑rd our G‑d, King of the universe, who has sanctified us with His commandments, and commanded us concerning the washing of the hands.

When everyone has returned to the table, we raise the two challah loaves and recite the Hamotzie blessing:

Ba-ruch atah A-do-nai, E-lo-hei-nu Melech Ha-Olam, hamotzie le-chem min ha-ar-etz.

ברוך אתה ה’ אלוקינו מלך העולם המוציא לחם מן הארץ

Blessed are You, L-rd, our G‑d, King of the universe, who brings forth bread from the earth.

Cut the challah, dip it in honey (some also dip it in salt), and have a bite. Pass around pieces and make sure everyone does the same.

Symbolic Foods

Rosh Hashanah foods consist of the basic foods mentioned by Rabbi Abaye: pumpkin, the specific type of bean-like food called rubiyah (such as fenugreek, chick-peas, black-eyed peas, string beans, green beans, and aniseeds), leeks, beets or beetroot leaves, and dates. However, over the centuries, additional foods have been added to the Rosh Hashanah meal, with the type of food or foods added differing depending on the Jewish community in a given country. Foods that have been popular additions to the Rosh Hashanah include: apples and honey, challah pomegranates, figs, carrots, Swiss chard, other gourds besides pumpkin such as squash; scallions, spinach, zucchini, whole cloves (as a spice), sesame seeds, and sugar (instead of honey when used with apples). All the aforementioned Rosh Hashanah foods are known as “simanim” in Hebrew, meaning the “symbolic foods” of Rosh Hashanah.

Ashkenazi Jews usually serve the following foods at their Rosh Hashanah festive meals: chopped liver, brisket or roast turkey (usually stuffed) or roast chicken, lokhshen kugel (“lokhshen kugel” means “noodle pudding” in Yiddish), matzo balls (usually chicken soup or vegetable soup with matzo balls), tzimmes or tsimmes (usually a sweet carrot, prune, and raisin compote, but sometimes containing meat as well), gefilte fish (“gefilte” means “stuffed” in Yiddish, symbolizing the hope that the upcoming year will be filled with good omens), coleslaw, sliced tomatoes, eggplant, specific cooked vegetables that support the themes of Rosh Hashanah such as sliced carrots and string beans, and sponge cake or honey cake. Challah bread dipped in honey and wine are also used in the Rosh Hashanah.
DATES

Sweet dates are served to symbolize the wish that the New Year will be equally sweet. After reciting the yehi ratson prayer (below), most Sephardim eat the dates as they are. Some Moroccan Jews add a gourmet touch. They dip the dates in a mixture of ground sesame seeds, anise seeds and powdered sugar. (Apples are also dipped in this mixture). Interestingly, “yitamu”, which sounds like “tamar”, the Hebrew word for date, is introduced in the yehi ratson in a sense that gives this word another meaning. “Yitamu hata’im” literally means “May the wicked of the earth be removed.”

As we eat this date, may we date the New Year that is beginning as one of happiness and blessing, and peace for all men. Blessed are Thou, Lord our God, Ruler of the universe, who creates the fruit of the tree.
POMEGRANATE

Every pomegranate, it is said, contains exactly 613 seeds, precisely the number of mitzvoth, Biblical commandments Jews are obliged to fulfill. As they eat this fruit, Sephardim pray that their lives during the coming year will be filled with as many good deeds as the pomegranate has seeds.

In the coming year, may we be rich and replete with acts inspired by religion and piety as this pomegranate is rich and replete with seeds.
APPLE DIPPED IN HONEY

The apple’s roundness symbolizes a hope that the New Year will be joyous from the beginning until it goes full circle. Dipping an apple in honey expresses a wish for a sweet New Year.

May it be Thy will, Lord our God, God of our father, to grant us a year from the first day to the last, goodly as the apple and sweet as honey. “And Nehemiah said to them, go, eat rich dainties and drink sweet drinks, and send portions to him to has nothing ready, for today is holy to our Lord. Grieve not, for the joy of the Lord is your strength.”
PUMPKIN OR GOURD

Food made with pumpkin is served to express the hope that as this vegetable has been protected by a thick covering, God will protect us and gird us with strength. The Hebrew word for pumpkin or gourd is “kraa”. Sephardim pun on this and say “yikaru lefanekha z’khuyoteinu,” May our good deeds be called out before the Lord at the time of judgment.

“May the coming year grow as a gourd in fullness of blessing. In the year to come, if enemies gird at us, mayest Thou guard us as we eat of this gourd with the prayer: Blessed art Thou, Lord our God, Ruler of the universe, who createst the fruit of the earth.”

LEEK

“Kartee” is the Hebrew word for leek. In the yehi ratson, Sephardim say “yikartu oyvekha,” May all of God’s enemies be cut off. This pun in English on “leek” probably evokes more chuckles than any other double-entendre in the yehi ratson ceremony.

Like as we eat this leek may our luck never lack in the year to come.

Strategies for a Happy Family Holiday

Sima Gordon, Community Mentoring Supervisor

Torah-tidbits-Ki-Tavo-Yom-Kippur-1289whole.pdf

Rabbi Zev Leff tells the story about a man who had a medical issue which made it prohibitive for him to fast on Yom Kippur. As an observant Jew, he asked his rabbi if he
should eat on Yom Kippur. He simply could not fathom such a reality. His rabbi told him that if he does fast, he would actually NOT be worshipping G-d but rather serving a god named Yom Kippur.

While this anecdote may sound extreme, it reflects many of the expectations that we often have of ourselves and our families during the holiday season that can be harmful to the spiritual high and emotional well-being that we all want to achieve. Just as physical health conditions should be discussed with a doctor and mental health issues with a mental health provider, we should also consult our rabbi to make certain that our expectations are reasonable and halachically correct. For example, children with social anxiety may not be able to manage in a large Rosh Hashanah minyan or being with strangers as guests at the dinner table. Those with ADHD will probably have difficulty sitting quietly for a five hour Schacharis . Parents suffering from depression may be challenged to provide the festive atmosphere we expect during this time. It is vital to be aware of limitations and needs in the family and to plan accordingly.

Here are some suggestions for planning our holiday observance to minimize the stress and maximize the inspiration:

1. Have realistic expectations and plan ahead. Think about your needs and the needs of each family member before the holiday starts. Then make a plan that best suits
those needs including a back-up plan if Plan A doesn’t work. Share the plans with family members to bring everyone on board so they will be more willing to help find solutions. Both children and adults are less stressed when they have an ‘exit strategy’ in place. For example, give a shy child permission to retreat to her room if the multitude of guests becomes overwhelming.

2. Modelling is a parent’s most powerful teaching tool. Children mimic what we do, not what we say. If we want our children to be quiet during davening, we shouldn’t talk
to our neighbor. If want our children to value their Yiddishkeit, we have to model behavior that brings joy into our holiday preparations and observances.

3. Know that our children are separate human beings. When we respect our children by recognizing that their behavior is more under their control than ours, we can be less emotionally reactive to the things they do that might otherwise disturb or embarrass us. Ironically, in the long run, this enables us to be more effective when we do communicate our wishes.

4. Be aware of your own needs. Schedule down time for yourself if only for just five minutes. Take a nap, read a story or go for a walk. The best time to work on self-control is before you lose it!

5. Have guests or don’t have them. Guests can enhance your holiday celebration or create unnecessary and unwelcome tension. Do what works best for your family.
Remember, your family members are your most important guests.

6. Plan for medication or other treatment needs. If you or your children are on medication or have a regular treatment schedule, plan ahead on how you will satisfy
those needs during the holiday season. Every family is unique, with special needs and expectations. You know yourself and your family best. You can make this holiday season the best ever by honoring that uniqueness and doing not what is expected but rather what you need for yourself and your family.
Shana Tova and best wishes for a Happy Holiday season.

Sephardim generally perform the yehi ratson with spinach or Swiss chard, although the leafy part of the beet may also be used. In English translation, the stress is on our desire to “beat” those who intend to do us harm. “Silka” is the Hebrew word referring to the greens mentioned above. The verse that begins “yistalku oyvekha” also expresses the wish that the enemies of the Jews will be removed.

As we bite this beet, may those who in the past have beaten us or sought our harm beat to cover in the coming year.
SHEEP OR FISH HEAD

2 Recipes for Lamb’s Head (Untested)

“Rosh Hashannah” literally means head of the year. The sheep or fish head symbolizes the hope that each of us will be at the head of whatever we do, rather than at the tail end.
May it by Thy will, Lord our God, God of our fathers, that in the coming year we may go ahead in all we undertake. “And the Lord will set thee ahead and not back, and thou shalt go only upwards and not down, when thou wilt hearken to the commandments of the Lord thy God which I command thee this day to observe, and to do them.”

Rosh Hashanah meals often include apples and honey, to symbolize a sweet new year. Various other foods with a symbolic meaning may be served, depending on local minhag (“custom”), such as cooked tongue or other meat from the head of an animal (to symbolize the “head” of the year).
On the second night, new fruits are served to warrant inclusion of the shehecheyanu blessing, the saying of which would otherwise be doubtful (as the second day is part of the “long day” mentioned above).

Simple Cooked Quince Recipe

https://www.pritikin.com/quince-fruit-fall-food
To prepare and cook quince, follow these instructions:

1. Use a vegetable peeler to remove the skin. Save the skin if you are making any sort of jelly, according to The Kitchen.
2. Carefully cut each quince in half with a sharp chef’s knife – this may be a little difficult because of its toughness.
3. Cut each fruit into quarters and then cut the core and seeds away.
4. Remove any mealy spots.
5. After slicing, place each piece of fruit in a bowl of water to prevent browning.
6. Pour water into a saucepan and bring to a boil over medium heat.
7. Add quince and simmer for about 40 to 50 minutes, until pink and tender.
8. Enjoy as you please!

From aish.com Symbolic Foods

http://www.aish.com/h/hh/rh/guide/48939217.html
On Rosh Hashanah, we eat foods that symbolize good things we hope for in the coming year. We contemplate what these foods symbolize, and connect with the Source of all good things. Here is a list from the Talmud of symbolic foods customarily eaten on Rosh Hashanah. (The food and its related meaning are written in capital letters.)

• After eating LEEK or CABBAGE, say: “May it be Your will, God, that our enemies be CUT OFF.”
• After eating BEETS, say: “May it be Your will, God, that our adversaries be REMOVED.”
• After eating DATES, say: “May it be Your will, God, that our enemies be FINISHED.”
• After eating GOURD, say: “May it be Your will, God, that the decree of our sentence should be TORN apart, and may our merits be PROCLAIMED before You.”
• After eating POMEGRANATE, say: “May it be Your will, God, that our merits increase as the seeds of a POMEGRANATE.”
• After eating the HEAD of a sheep or fish, say: “May it be Your will, God, that we be as the HEAD and not as the tail.

You can also use other foods and make up your own “May it be Your will…” For example, eat a raisin and celery, and ask God in the coming year for a “raise in salary” (raisin celery)! Macaroni Salad (Blessing for Matrimony) or Bran, Nooch [Nutritional Yeast] and Curry (Blessing for a Brand New Career) במבה  Bamba (Blessing for Children) May it be Your will that we have lots of Israeli Children that like Bambas.

From chabad.org Rosh Hashanah Seder According to Sephardic Custom

http://www.chabad.org/holidays/JewishNewYear/template_cdo/aid/905170/jewish/Rosh-Hashanah-Seder.htm
On both nights of Rosh Hashanah, a number of foods are eaten to symbolize our prayers and hopes for a sweet new year. Many of these foods were specifically chosen because their Hebrew names are related to other Hebrew words that convey our wishes for the coming year.1 An accompanying prayer is recited, expressing our wishes inherent in these words and foods.2 Recite each prayer while holding the particular food in the right hand, immediately before it is eaten.

Round Challah Recipe

The Secret of Challah

Cinnamon Raisin Challah

By Rachel Grossbaum https://www.chabad.org/recipes/recipe_cdo/aid/3435337/jewish/Cinnamon-Raisin-Challah.htm
Meat/Dairy: Pareve
Time: > 60 Minutes
Difficulty: Intermediate
Health & Allergies: Vegetarian, Dairy-Free

Ingredients:

• 4 cups warm water
• 7 tsps. yeast
• 3 tbsp. sugar

• 5 lb. flour
• 3 eggs
• 2 egg yolks
• 2 tbsp. salt
• 1½ cups sugar
• 1 cup oil
• 1½ cups raisins
• 1½ cups golden raisins

Egg Wash:

• 2 eggs, beaten

Cinnamon-Sugar Topping:

• 1½ cups sugar
• ¼ cup cinnamon

Directions:

1. Pour the warm water, yeast and 3 tbsp. sugar into a medium-sized bowl. Set aside for 10 minutes.
2. Place the rest of the ingredients and half the flour into a large bowl and mix.
3. Add in the yeast mixture once it has become thick and frothy. Mix.
4. Add the rest of the flour slowly, while mixing, until dough comes together and is no longer sticky.
5. Mix the raisins into the dough. Make sure they are evenly distributed.
6. Cover with cling film or a damp towel and set dough aside to rise for 2-3 hours.

7. When the dough has finished rising, do the mitzvah of separating challah

8. Divide dough into six equal parts. Each part will become one challah. Roll the dough into strands for braiding. Dip half the strands into the cinnamon sugar mixture. Braid the challahs and place them on parchment paper lined baking sheets (2 per pan). Let the braided challahs rise for 10 minutes and then brush with egg wash.
   Detailed Instructions:

   1. Shape the dough into six strands of equal length.
   2. Lay three strands horizontally on a floured surface, then weave the other three strands into them vertically. Lift the bottom strands as needed to weave the top strands in. The ends of the strands will stick out.
   3. Now braid the ends together on all four sides.
   4. Gently tuck the braided edges underneath the middle section. Voila! A round challah!

   
   https://pjlibrary.org/beyond-books/pjblog/august-2018/how-to-braid-a-round-challah-for-rosh-hashanah

9. Bake on 350°F for 45 minutes, until golden brown. Switch racks halfway through the baking for more even cooking. Cool completely before slicing.

Yields: 6 large challahs

Cinnamon Raisin Challah

Delicious Vegan Recipes for a Happy Jewish New Year

15 Delicious Vegan Recipes for a Happy Jewish New Year

Download the Rosh Hashanah Foods Vegan recipes

Baked ‘Fish’ Cakes With Lemon Herb Mayo [Vegan]

Dairy Free | Kid-Friendly Vegan
By Jessica DeMarra https://www.onegreenplanet.org/vegan-recipe/baked-fish-cakes-with-lemon-herb-mayo/

Whenever I saw fish or crab cakes on a restaurant menu I almost always ordered it. Since going vegan, I must admit I do miss some meat products, but then I remember how it is made and I quickly change my mind. I played around with this recipe for a while and made a lot of mistakes along the way. At first I used one nori sheet it wasn’t fishy enough and I tried a bit of miso a little more each time I made the recipe and two tablespoons was the winning amount. I considered pan-frying them but I wanted them to be lighter and healthier than the restaurant version. Then, I added the parsley and green onion I had leftover from the cakes and pureed the sauce to a very pleasant light green color. I loved it and I hope you will too!

Ingredients

For the “Fish” Cakes:

•  2 1/2 cups cooked chickpeas
• 2 sheets roasted nori, cut with scissors into small pieces
• 2 tablespoons white miso
• 3 tablespoons eggless mayo
• 3 teaspoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 3 cracks of black pepper
• 1 green onion, green and light green part only, minced
• 2 tablespoons minced flat parsley
• 3 tablespoons plus ½ cup panko crumbs
• Optional Carrots and Sliced Olives

For the Herb Lemon Mayo:

• 1/4 cup vegan mayo
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh minced parsley
• 1 green onion, green and light green part only, minced plus 1 tablespoon thinly sliced green onion for garnish
• 1/4 teaspoon kosher salt
• 2 cracks of black pepper

Preparation

1. Preheat oven to 375°F.
2. Pulse chickpeas 1 cup at a time in a food processor so it is a course meal. You don’t want it to be smooth like hummus and a few whole chickpeas are fine. Place each batch into a large bowl until all the chickpeas are pulsed.
3. Cut nori sheets with scissors into small pieces and add to the chickpeas. In a small bowl whisk the miso, mayo, lemon juice, salt, and pepper until thoroughly combined. Add to the chickpeas and with a spatula combine the ingredients until mixed.
4. Add the onions, parsley and 3 tablespoons panko and stir until well combined.
5. In a shallow bowl or pie plate, add the rest of the panko crumbs. Line a baking sheet with parchment paper.
6. Using 1/4 cup measuring cup, scoop level amount of chickpea mixture and lightly pack. Take the mixture out of the cup and form into a patty about 2 to 2 1/2 inches wide. Lightly press both sides into panko crumbs and set on lined baking sheet. Repeat with the rest of the mixture. I got eight 1/4 cup cakes and one slightly smaller cake. Bake for 15-17 minutes until golden brown.
7. While the cakes are baking, make the sauce. Combine all ingredients to a food processor or blender and process until very smooth. Set aside until cakes are ready. You can wrap Nori for the Gills, use Cut Olives for the Eyes and Carrots for the Scales.
8. Transfer cakes to serving plate and top with sauce and chives. Serve with lemon wedges.

Notes

The cake mixture without the panko crumbs makes for an excellent “tuna” sandwich filling.

Nutritional Information

Total Calories: 1783 | Total Carbs: 362 g | Total Fat: 57 g | Total Protein: 66 g | Total Sodium: 4358 g | Total Sugar: 28 g Per Serving: Calories: 223 | Carbs: 45 g | Fat: 7 g | Protein: 8 g | Sodium: 545 mg | Sugar: 4 g

Potato Kugel Cups [Vegan]

Potato Kugel Cups [Vegan]

A traditional kugel is a casserole made from egg noodles or casserole. These lightened-up, oil-free mini kugels are made by spiralizing potatoes and combining it with onion, garlic, paprika, and cornstarch to hold it all together. They’re easy to whip up, savory, and satisfying.

Serves: 18

Ingredients

• 2 large russet potatoes, grated or spiralized
• 1 medium onion, sliced thinly
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 tablespoon cornstarch
• Salt, to taste

Preparation

1. Preheat oven to 400°F and spray a muffin pan with non-stick spray.
2. In the meantime, sauté your onion and garlic over medium-high heat until they appear soft and translucent.
3. Add sautéed onions and garlic and potato to large mixing bowl, and stir to combine.
4. Add salt, paprika, and cornstarch to the mixing bowl, and stir until veggies are evenly coated.
5. Push mixture into muffin pan, filling each space to the top, and bake for 40 minutes.

Crispy Breaded Chickpea Cutlets in Mushroom Gravy [Vegan, Gluten-Free]

Crispy Breaded Chickpea Cutlets in Mushroom Gravy
[Vegan, Gluten-Free]

In this recipe, crispy breaded chickpea cutlets are served with a savory homemade mushroom gravy — and the “breading” is gluten-free! Chickpeas have the perfect flavor and texture for this meal that’ll win over anybody. Serve this alongside some fresh greens or any vegetable of your choosing.

Serves: 3

Ingredients

For the Chickpea Cutlets:

• 1 1/2 cups canned chickpeas, liquid reserved
• 1 garlic clove
• Sea salt, to taste
• 1 teaspoon thyme
• 1/8 teaspoon cayenne pepper
• 1/4 cup almond flour
• 2 tablespoons white miso (omit to make it grain-free)
• 1 tablespoons nutritional yeast

For the Breading:

• 2 tablespoons nutritional yeast
• 2 tablespoons ground flax seed
• 1/4 teaspoon sea salt
• 1/2 cup aquafaba (liquid from a can of chickpeas)

For the Mushroom Gravy:

• 3/4 cup mushrooms, sliced
• 1 cup vegetable broth
• 1 garlic clove, minced
• 1 tablespoon gluten-free tamari
• 1 tablespoon nutritional yeast
• 2 teaspoons arrowroot starch dissolved in 2 teaspoons filtered water

Preparation

To Make the Chickpea Cutlets:

1. In a food processor, combine all ingredients but the flour and process until smooth. Add the flour and pulse to blend. It should be soft enough to form into cutlets but not too sticky. If it is too sticky, add a little more flour. Shape into ovals, and set aside on a plate.
2. Place the yeast and flaxseed, and sea salt in a bowl, and mix together. Place the aquafaba into another bowl. Line a sheet pan with parchment. Dip each cutlet into the aquafaba, then the yeast mixture to coat it. Place on the parchment lined tray.  Spray with olive oil if desired.
3. Place in a 400°F oven, and bake for about 20-30 minutes until heated through and browned at the edges.

To Make the Mushroom Gravy:

1.  Combine all ingredients but the arrowroot mixture and bring to a simmer. Cook until the mushrooms are tender, about 10 minutes. Add the arrowroot and cook until thickened. Serve over the cutlets.

Nutritional Information

Total Calories: 805 | Total Carbs: 74 g | Total Fat: 37 g | Total Protein: 36 g | Total Sodium: 3294 g | Total Sugar: 9 g (Per Serving) Calories: 268 | Carbs: 25 g | Fat: 12 g | Protein: 12 g | Sodium: 1098 g | Sugar: 3 g

Cauliflower Pot Roast [Vegan]

Cauliflower Pot Roast
[Vegan]

Roasted cauliflower is one of the most delicious foods on the planet, and the presentation in this recipe makes it fancy enough to serve at any occasion. The accompanying gravy is packed with lentils, cashews, and nutritional yeast — and plenty of flavor. Smother your roasted veggies and potatoes in this gravy, and you’ve got yourself a complete meal!

Ingredients

For the Pot Roast:

• 1 whole head cauliflower
• 1 pound of small red potatoes
• 1 whole bulb fresh fennel (Fennel haters can substitute with a large onion)
• 12 ounces baby carrots, or whole carrots cut into finger-sized pieces
• 2-3 branches rosemary
• A small bunch parsley
• 3 tablespoons olive oil, plus 1 tablespoon
• 2 tablespoon herbs de Provence
• 1/2 teaspoon salt
• 2 cloves garlic, finely minced
• 1/4 cup tahini
• 1 teaspoon smoked paprika

For the Gravy:

• 1 onion
• 1 clove garlic, minced
• 8 ounces brown mushrooms (Baby Bella, Crimini, Shiitake, etc.)
• 1 teaspoon olive oil
• 4 cups veggie broth
• 1/2 cup lentils (red or brown)
• 1/2 cup raw cashews
• 1 tablespoon fresh rosemary leaves, finely minced (or 1 teaspoon dried)
• 1/4 cup nutritional yeast
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste

Preparation

To Make the Pot Roast:

1. Preheat the oven to 375°F. Remove the leaves from the cauliflower and place it in a large roasting pan or casserole dish.
2. Cut the potatoes into halves and the fennel bulb into slices. Coat the potatoes, fennel, and carrots with 3 tablespoons of olive oil, 1/2 teaspoon salt, and herbs de Provence, and half the garlic. Spread the vegetables around the head of cauliflower.
3. Mix together the remaining tablespoon of olive oil, garlic, tahini, and smoked paprika. Brush the mixture over the cauliflower.
4. Cover with a lid or foil and bake for 30 minutes. Uncover, and bake for an additional 10-20 minutes. The vegetables are ready when they are soft when pierced with a fork.

To Make the Gravy and Serve:

1. While the vegetables are roasting, make the gravy. In a sauce pot, boil the lentils and cashews in the vegetable broth for 20 minutes. When they are done, turn the heat to low.
2. In a frying pan, sauté the onions in olive oil for 5 minutes. Add the garlic and mushrooms, and cook for another 2-3 minutes. Add the rosemary and cook until fragrant.
3. Add the onions and mushrooms to the pot with the lentils. Add the rest of the gravy ingredients.
4. Puree the gravy until smooth, using an immersion blender. Alternatively, let the gravy cool, and transfer to a blender and purée until smooth. Then, add the gravy back to the pot to reheat.
5. To serve, slice the cauliflower into wedges. Serve with plenty of gravy.

Nutritional Information

Total Calories: 2018 | Total Carbs: 275 g | Total Fat: 102 g | Total Protein: 90 g | Total Sodium: 3741 g | Total Sugar: 59 g

Cinnamon Apple Chunk Cake [Vegan]

Cinnamon Apple Chunk Cake [Vegan]

This apple chunk cake is perfect for those comfy nights when you just want to curl up into a chair and read a book. It’s fragrant and spicy from cinnamon, sweet from coconut sugar, and studded with crunchy walnuts and chunks of apples. Yum! Warm a slice up and enjoy with a glass of almond milk or a cup of hot tea.

Ingredients

For the Cake:

• 2 tablespoons flax seed, ground
• 4 tablespoons water
• 3 Gala apples, peeled and diced into 1/4-inch cubes
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup coconut sugar
• 2 cups spelt flour
• 2 teaspoons baking soda
• A pinch of salt
• 1/2 cup coconut oil, melted
• 1/2 cup almond milk
• 1/4 cup orange juice
• 1 cup walnuts, chopped (optional)

For the Topping:

• 1/2 teaspoon cinnamon
• 1 teaspoon coconut sugar

Preparation

1. Line a 9×5-inch loaf pan with parchment paper.
2. Preheat oven to 350°F.
3. In a small bowl, whisk together flax and water. Let sit for 5 minutes.
4. In a large bowl, toss apples with cinnamon, ginger, and sugar to coat. Add flour, baking soda, and salt. Toss to combine.
5. In a separate bowl, whisk together flax mixture, oil, almond milk, and orange juice. Add to apple mixture and toss to combine.
6. If you want to add in walnuts, you can do so here and give it one final mix.
7. Pour into loaf pan.
8. For the topping, combine cinnamon and sugar and sprinkle on top of mixture in loaf pan.
9. Bake for 40 minutes or until toothpick comes out clean.

Nutritional Information

Total Calories: 3359 | Total Carbs: 391 g | Total Fat: 188 g | Total Protein: 52 g | Total Sodium: 3295 g | Total Sugar: 190 g

From chabad.org Honey-Free Rosh Hashanah Recipes

On Rosh Hashanah, most Jews indulge in sweet foods at their table to symbolize their desire for a sweet year. Problems arise when someone is unable to tolerate sugar and honey…

By Naomi Muller https://www.chabad.org/recipes/recipe_cdo/aid/558571/jewish/Honey-Free-Rosh-Hashanah-Recipes.htm

On Rosh Hashanah, most Jews indulge in sweet foods at their table to symbolize their desire for a sweet year. Problems arise when someone is unable to tolerate sugar and honey for either medical reasons or for dietary reasons. Obviously, we all desire a year filled with sweetness and all manner of delicious blessings, even if we cannot eat the sweet foods that symbolize these blessings.

The question is how to substitute for sugar and honey and yet still have those sweet delicacies that symbolize a sweet year and the answer to this culinary dilemma is to substitute fruit and fruit juices for the honey. I have created numerous recipes that are just perfect for Rosh Hashanah, as well as any time throughout the year. And, if you want something sweet to dip your apple in and you cannot ingest honey, how about some all fruit preserves instead? Yes, it is a break from our traditional ways, but above all, we are commanded to guard our health and that takes precedence over any longstanding customs.

I wish everyone a sweet and healthy New Year.

Applesauce Cake

Applesauce Cake

By Naomi Muller https://www.chabad.org/recipes/recipe_cdo/aid/2155212/jewish/Applesauce-Cake.htm

Meat/Dairy: Pareve
Time: > 60 Minutes
Difficulty: Easy
Health & Allergies: Sugar-Free, Low-Fat, Whole-Grain, Dairy-Free

Ingredients

• 1 cup Earth Balance non-hydrogenated margarine, softened
• 1 jar banana baby food
• 2 eggs
• 32 oz. jar of natural applesauce
• 4 cups whole wheat pastry flour
• 1 Tbsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. ground cloves
• 1/2 tsp. salt
• 1 cup finely chopped walnuts

Directions

Preheat oven to 325. Cream margarine and bananas. Add eggs and mix well. Pour in applesauce, beating well, then add dry ingredients. Fold in nuts. Pour batter into a greased 9″ x 13″ pan and bake for about 1 hour or until toothpick inserted into middle comes out clean.

Note: You may substitute almonds or coconut for the walnuts or omit them entirely.

Sweet Baked Chicken

By Naomi Muller https://www.chabad.org/recipes/recipe_cdo/aid/2155214/jewish/Sweet-Baked-Chicken.htm

Meat/Dairy: Meat
Time: > 60 Minutes
Difficulty: Intermediate
Health & Allergies: Sugar-Free, Nut-Free
This is another sweet chicken recipe. This reminds me of the honey baked chicken that I used to make for Rosh Hashanah

Ingredients

• 2 – 3 lb. chickens, cut into eighths
• 2 eggs, beaten
• 2 Tbsp. water
• 1 cup whole wheat matzo meal
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/2 tsp. garlic powder
• 1/2 cup light tasting olive oil
• 1/2 cup hot water
• 1/4 cup unsweetened apple butter
• 1 cup orange juice

Directions

Remove chicken skin. Trim pieces of all excess fat and pat dry. In a shallow bowl, combine eggs and water. Beat well. In another shallow bowl, combine matzo meal, salt, pepper and garlic. Dip chicken in egg mixture, then roll in matzo meal.

Fry chicken in oil over medium heat until golden brown, approximately 5 minutes per side. Remove chicken to an un-greased Dutch oven or covered roasting pan.

In a small bowl combine hot water, apple butter and orange juice. Pour over chicken and cover. Bake in preheated 325 degree oven for 45 minutes or until tender. Baste occasionally.

Apricot Chicken

By Naomi Muller https://www.chabad.org/recipes/recipe_cdo/aid/2155216/jewish/Apricot-Chicken.htm
Meat/Dairy: Meat
Time: > 60 Minutes
Difficulty: Easy
This is a sweet chicken recipe.

Ingredients

• 3 lbs chicken, cut into quarters or eighths
• 2 Tbsp. fruit sweetened apricot preserves
• 2 Tbsp. mayonnaise
• 2 Tbsp. sugar free ketchup (or tomato sauce)
• 2 Tbsp. dried chopped onion
• 1 Tbsp. sea salt

Directions

Mix all the ingredients (except chicken). Spread the sauce over the chicken and cover. Bake at 350 for 1 hr and 10 minutes. Uncover and bake an additional 20 minutes.

Note: If you want to cut down on the fat, you can cut the mayonnaise down to 1 Tbsp. and remove the skin from the chicken. Just be sure to keep the chicken completely covered so it does not dry out.

Easy Microwave Stuffed Acorn Squash

Easy Microwave Stuffed Acorn Squash

By Naomi Muller https://www.chabad.org/recipes/recipe_cdo/aid/2155218/jewish/Easy-Microwave-Stuffed-Acorn-Squash.htm
Meat/Dairy: Pareve
Time: < 30 Minutes
Difficulty: Easy
Health & Allergies: Vegan, Sugar-Free
This is not a traditional Rosh Hashanah dish, but it is sweet and beautiful.

Ingredients

• 2 acorn squash, halved, seeds and strings removed
• 2 cups water
• ¾ cup walnuts, chopped
• ½ cup red apples with peel on, chopped
• 1 Tbsp. cinnamon
• 2 Tbsp. light tasting olive oil

Directions

Place squash halves cut sides down on cutting board. Trim ¼” from the rounded top of each squash so that they will stand level when filled. Arrange squash, hollow sides down, in oblong microwave safe baking dish and add the water. Cover dish with plastic wrap, leaving one corner open for vent. Microwave on high until almost cooked through, about 10-12 minutes. Meanwhile, combine nuts, apples, cinnamon and oil. Pour water from baking dish and turn squash over. Divide nut mixture evenly among squash halves. Microwave on high, covered and vented, about 4 minutes. Serve warm.

Healthy Apple Kugel

Healthy Apple Kugel

By Naomi Muller https://www.chabad.org/recipes/recipe_cdo/aid/2155222/jewish/Healthy-Apple-Kugel.htm

Meat/Dairy: Pareve
Time: > 60 Minutes
Difficulty: Intermediate
Health & Allergies: Vegetarian, Sugar-Free, Whole-Grain, Dairy-Free
Cake:

Apples are another symbolic Rosh Hashanah food and in this kugel, they are absolutely sweet and outstanding.

• 3 cups whole wheat pastry flour
• 1 jar banana baby food
• 1 cup light tasting olive oil
• 4 eggs
• 1 1/4 tsp. baking powder
• 1/2 cup orange juice

Filling:

• 10 Cortland apples, grated with peel left on
• 1/2 tsp. cinnamon
• 1 tsp. vanilla

Directions

Mix the first set of ingredients together really well.

Spread half the cake mixture into a greased 9″ x 13″ pan. Spread the apple filling over it. Pour remaining cake mixture over apple filling and spread evenly. Bake at 350 for 1 hour and 15 minutes.

Optional: place half of cake mixture bottom of pan, 3/4 of apple filling, remaining cake mixture and then the remaining 1/4 of apple mixture on top.

Maple Orange-Glazed Carrots

By Naomi Muller https://www.chabad.org/recipes/recipe_cdo/aid/2155223/jewish/Maple-Orange-Glazed-Carrots.htm

Meat/Dairy: Pareve
Time: < 30 Minutes
Difficulty: Easy
Health & Allergies: Vegan, Sugar-Free, Low-Fat
This recipe is my take on the traditional glazed sweet carrots.

Ingredients

• 12 medium carrots
• 2 Tbsp. light tasting olive oil
• 2 Tbsp. orange juice
• grated zest from one small orange
• 1 tsp. sea salt
• 2 tsp. nutmeg
• 2 Tbsp. apple juice concentrate
• 1 Tbsp. alcohol-free sugar-free maple extract

Directions

Peel the carrots and then slice into 1/4 inch pieces. Place carrots in a covered vegetable steamer over boiling water for 10 minutes or until they are tender. Remove from heat and set aside. Heat the oil in a large saucepan. Add orange juice, orange zest, steamed carrots, salt, nutmeg and apple juice concentrate. Stir to coat and cook until heated through. Remove from heat and add maple extract, mixing well. Serve immediately.

Note: When grating citrus fruits for zest, be sure to only use the colored parts, avoiding the bitter white part.

How to put together your Rosh Hashanah seder:

Swiss chard latkes – Get the recipe here.

Dates – Simply serve plain dates, or if you can get fresh yellow dates (available in September at many Middle Eastern stores) you can chop them into green salads.

Haricots verts – Mix with a little olive oil, sprinkle with salt and roast in the oven at 400 degrees Fahrenheit for 10 minutes or until tender.

Squash – The traditional Mizrahi and Sephardi way is to fry chunks of pumpkin or squash and serve it dipped in sugar. You could also mix butternut squash chunks with honey, olive oil and kosher salt and roast in the oven at 350 degrees Fahrenheit for about an hour, or until tender.

Pomegranate – You can either serve the seeds plain or try this recipe for pomegranate and roasted beet salad (two blessings in one dish) or this recipe for tilapia and pomegranate ceviche (again, two blessings in one, the fish and pomegranate).

Apple Jam – An Iraqi tradition. In a large bowl, mix 2 pounds of red apples with 1 pound sugar and 1/2 teaspoon ground cardamom. Cover and let sit overnight. The next day, transfer to a pot, bring to boil, remove foam, and cook on low heat until very tender. Add juice of one lemon at the end. Keep in the fridge.

Leek latkes – Excellent with or without meat. Those are hard to resist, especially hot straight out of the pan, so hide them well until dinner.
read more: http://www.haaretz.com/blogs/modern-manna/1.675294

2 Recipes for Lamb’s Head (Untested)

How do you prepare a ram’s head for Rosh Hashana night

Yaakov Aarons 23 September 2014 https://judaism.stackexchange.com/questions/45696/how-do-you-prepare-a-rams-head-for-rosh-hashana-night
From my experience as a kosher Chef. This is quite an endeavour but not impossible. One lambs head will not provide much meat but enough for all to taste.

Here is one with usage of Moroccan spices/ Sephardic flavours which go nicely with lamb and garnished with glazed apples appropriate for the holiday.
For the head;

• 1 whole lambs head brain removed.( note you may not need salt due to the salting of the meat when Kashered)
• 2 Tablespoons olive oil
• 2 large brown sweet onions such as vidalia cut into 8 wedges each
• 6 cloves garlic sliced
• 6 sprigs of fresh thyme
• 4 cups chicken stock
• 3 bay leaves
• 8 black peppercorns
• 4 pieces of whole clove
• 1 stick of cinnamon
• 1 tablespoon of coriander seed
• 1/2 cup of red wine vinegar

Set oven at 350 degrees F. Rinse head well under cold water. in a roasting pan set on top of the stove heat the oil, cook the onions until they begin to turn an amber brown. Turn off the heat and add the garlic, thyme, chicken stock, bay, clove, cinnamon,coriander seed, peppercorns and vinegar.Place the head on to the onions. cover with parchment paper and a tight fitting lid or aluminium foil securely so not to lose the liquid inside pan. Cook for 2.5 hours until cheek meat is fork tender.

For the glazed apples;

• 4 Granny smith green apples peeled, cored and cut into quarters
• 2 tablespoons demarara sugar or light brown sugar
• 1 tablespoon oilve oil
• 4 cardamom pods crushed
• 1 tablespoon coriander seed roughly crushed
• 1 star anise piece crushed
• 1 dried red chill such as chill di arbol crushed
• 1/2 cup of strained cooking liquid from the head
• 1/2 cup honey

Toss apple in the brown sugar to coat. In a saute pan heat oil and carefully add apples in a single layer. lightly caramelize on all sides and place in the 350 degree oven for approximately 15 minutes until apples can be pierced easily with a knife.When ready removed apples from pan and set aside. place pan back onto stove and over a medium flame. Add the crushed spices cook for a minute or two to release their flavours. then add strained cooking broth and honey Bring to a boil and lower to simmer for ten minutes or until the glaze has thickened. Remove from heat and strain over roasted apples to coat. Taste and adjust with salt black pepper and vinegar if needed. Place head onto a platter of watercress or arugula ( optional) and pour apples and glaze over the head.

Chag Sameach

Roasted Lamb’s Head

http://www.recipesource.com/ethnic/asia/chinese/roasted-lambs-head1.html
Categories: Chinese, Lamb, Ceideburg 2
Yield: 1 head

• 1 Lamb’s head, skinned and cleaned
• 1/3 c Olive oil
• 1/4 c Red wine
• 1 1/2 ts Crushed oregano
• 2 Cloves garlic, finely chopped
• 1/2 ts Salt
• 1/2 ts Freshly ground pepper

Remove eyes and tongue of lamb’s head. Then parboil head in water to cover for 10 minutes. Simmer tongue for 30 minutes in salted water;
skin. Return to lamb’s mouth.

Make a marinade by combining remaining ingredients; pour over head while warm and marinate for 1 hour, turning occasionally. Bake in a 325F oven for 1 1/2 hours, basting from time to time. Place on a bed of parsley, surrounded by cherry tomatoes. Decorate with a garland of daisies. To serve, crack head down center and remove meat.

From “Innards and Other Variety Meats”. Jana Allen and Margret Gin.
101 Productions. San Francisco, 1974.

Posted by Stephen Ceideburg November 7 1990.