Vegetarian Rosh Hashanah

“Vegetarian Rosh Hashanah” by Naomi Ben-Ami presents plant-centered menus for the Jewish New Year, focusing on creating substantial holiday meals. The book emphasizes building satisfying dishes around ingredients such as stuffed vegetables, legumes, grains, eggs or dairy (where desired), mushrooms, nuts, and layered pastries. The author’s approach considers protein content, texture, color, and serving temperature across the entire meal, ensuring that abundance is achieved without relying on meat substitutes. This volume addresses the need for a central focus in vegetarian holiday dining, rather than a collection of side dishes.

The book includes recipes for dishes like leek fritters, lentil-and-herb soup, roasted squash with tahini, jeweled rice, mushroom strudel, baked eggplant, date-filled pastries, and apple desserts. It clearly indicates vegan options and provides alternative preparations for nut-free and gluten-free diets, maintaining structural integrity. Notes on Simanim ingredients are provided with community-specific context, avoiding universal requirements. Produce calendars account for regional variations in September, offering tested substitutions for ingredients like pomegranates or specific greens. Four complete menus are included, covering formal dinners, casual lunches, small households, and potlucks, alongside workflow charts to manage oven use. The text also offers guidance for hosts on communicating with guests who may have varying definitions of vegetarianism.