A Vegetarian Tishrei Table

In "A Vegetarian Tishrei Table," Naomi Ben-Ami presents a plant-focused approach to High Holiday cooking that evolves throughout the month. This cookbook addresses the changing character of Tishrei meals, from the sweetness of Rosh Hashanah to the preparations for Yom Kippur, the outdoor dining of Sukkot, and the concluding festivals. The author constructs substantial dishes using legumes, grains, mushrooms, nuts, various vegetables, fruits, breads, and layered pastries, with optional eggs and dairy. The focus is on complete meals, rather than merely offering side dishes.

Readers will find recipes for starters inspired by *simanim*, along with their sources, and recipes for stuffed vegetables suitable for Sukkot. The book includes make-ahead soups, jeweled grain preparations, savory pies, and dishes for breaking the fast, as well as celebration desserts. It provides guidance for vegan and allergy-aware modifications, ensuring structural integrity and protein content. Produce substitutions are offered to accommodate different climates. Five balanced menus are featured, considering texture, color, temperature, and serving logistics, none of which mandate honey or pomegranate in every course. Food safety considerations for outdoor holding and post-fast service are also addressed. Cultural notes differentiate traditional dishes from new seasonal culinary ideas, resulting in generous vegetarian food that aligns with the holiday calendar rather than repeating a single harvest aesthetic.