lucyis wants to celebrate the holiday with delicious vegetarian fare.
rruben1 offers an autumnal bounty of root vegetables served over Israeli couscous. Marinate diced root vegetables, sweet potatoes, and other veggies you’d like in wine vinegar, brown sugar, thyme, rosemary, and garlic. Roast in a baking dish at 350°F for one hour. Serve over couscous.
chicgail offers up the love that is kugel. Blend sour cream, cottage cheese or yogurt, Worcestershire sauce, a small diced onion, Tabasco, salt, and pepper in a food processor. Mix the blend with cooked small egg noodles. Pour the mix into a casserole and top with Parmesan cheese and paprika—smoked paprika if you want extra flavor.
Miamicooks extols vegetable-stuffed cabbage. Sauté inner cabbage leaves until soft and flexible. Stuff with rice, tofu, garlic, celery, onions, raisins, or any other veggie combo that tickles your palate. Braise in a sweet-and-sour tomato sauce. Serve with rice and remember your grandma.
Board Link: Any vegetarian faves for Rosh Hashonah?