As summer draws to a close, Rosh Hashana is on its way

School has started and the High Holidays are just around the corner; here are just a few recipes to get in the mood.

September 19, 2011 11:57
2 minute read.
Pumpkin lentil soup

Pumpkin lentil soup 311. (photo credit:


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Yes, it’s hard to believe. Another summer is over, school has started and the High Holidays are just around the corner.  It’s time to start doing teshuvah – and planning menus!  I can’t help you with the teshuvah but I can with the recipes. Here are just a few of the items that will be gracing’s Rosh Hashana table this year.

Pumpkin lentil soup

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4 tablespoons olive oil
2 onions, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
1 cup lentils
10 cups chicken stock (or pareve chicken broth if desired)
3 cups canned pumpkin
½ teaspoon pepper
3 drops Tabasco sauce
1 cup soy milk or nondairy creamer

Heat oil over medium heat in large stock pot.  Add onions and sauté until soft.  Add celery and carrot and sauté briefly. 

Stir in lentils and chicken stock. Add pumpkin, pepper and Tabasco. 

Bring to a boil; reduce heat and simmer for about 1 hour. 

Cool slightly then purée with hand immersion blender. Stir in soy milk or nondairy creamer.

Purple cabbage with cranberries

2 apples, grated
2 cups fresh cranberries
8 cups shredded purple cabbage
½ cup brown sugar
¼ cup margarine
1 cup apple juice
Dash pepper

Preheat oven to 350 degrees. Lightly grease a 2 to 3-quart casserole.

Stir together all ingredients and pour into pan. Dot with margarine. 

Cover and bake for 1 hour.

Apple “cheese” cake

4 ounces tofutti cream cheese
½ cup margarine, at room temperature
1 egg
¾ cup sugar
1 cup flour
1 teaspoon baking powder
3 Granny Smith apples, thinly sliced
½ cup brown sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees. Cream together parve cream cheese and margarine until fluffy. Beat in sugar and egg. 

On low speed, add flour and baking powder. Pour into greased 9-inch spring form pan.  Place apple slices on top in a pinwheel style.

Combine brown sugar and cinnamon and sprinkle over top. Bake for 40 to 45 minutes. Cool on wire rack for about half an hour before loosening and then removing sides.

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