vegetarian | Page 2 | The Jewish Week | Food & Wine

vegetarian

Vegetable Gratin

Vegetable Gratin for Shavuot/ Mowie Kay

Vegetable Gratin

This delicious gratin from Provence consists of layers of courgettes (zucchini), aubergines (eggplants), onions, tomato sauce and grated cheese. If you like, you can fry the courgette and aubergine slices, but I prefer to grill (broil) them, as this uses less oil.

Sephardic Cheese and Parsley Pastries

Sephardic Cheese and Parsley Pastries/ Mowie Kay

Sephardic Cheese and Parsley Pastries

These delicious little pastries are traditionally served for the Sabbath brunch and for Shavuot, but they are also very good with aperitifs. Nigella seeds add a spicy, almost onion-like flavor. Any other filling for Sephardic pastries in this book, such as bulemas, pastels or filas, can be used to make borekitas.

Cumin Chickpea Tacos

Sara Haas' Cumin Chickpea Tacos

Cumin Chickpea Tacos

Falafel Stuffed Eggplant

Falafel Stuffed Eggplant

Israeli food has become very popular across the globe. My family loves it, so I often test all kinds of recipes on them and get their feedback when I experiment with new varieties of Israeli cuisine. Stuffed eggplants in particular have been appearing in cookbooks, magazines and blogs in the last few years. The eggplant is usually stuffed with beef or lamb, but I wanted to try a vegetarian version. This eggplant dish was inspired by my love of falafel, and my family really enjoyed it.

Rigatoni with Lentil Bolognese

Rigatoni with Lentil Bolognese/ Vicky Cohen/Ruth Fox

Rigatoni with Lentil Bolognese

Mirza Ghasemi - Persian Eggplant

Mirza Ghasemi - Persian Eggplant

Vegetarian Matzah Ball Soup

Vegetarian Matzah Ball Soup. (The Nosher via JTA)

Vegetarian Matzah Ball Soup

(The Nosher via JTA) -- Let’s face it: There’s just something wonderfully soothing about seeing a steaming bowl of matzah ball soup with its pillowy-plump dumplings swimming in a bath of golden broth.

Saffron Rice with Raisins and Pine Nuts

Saffron Rice with Raisins and Pine Nuts (The Nosher via JTA)

Saffron Rice with Raisins and Pine Nuts

(The Nosher via JTA) -- Saffron rice with pine nuts is made all over the Middle East. Sometimes it is spiced with a little ground coriander, cinnamon and cumin, or flaked almonds are used instead of the pine nuts. This saffron rice is often served for Rosh Hashanah as the addition of raisins is said to sweeten the year ahead, but it is delicious any time of the year.

The following recipe is excerpted with permission from "Hazana: Jewish Vegetarian Cooking" (Quadrille), by Paola Gavin.

Quinoa 'Meatballs' with Spaghetti Squash and Marinara

Quinoa 'Meatballs' with Spaghetti Squash and Marinara

Roasted Winter Squash with Tahini

The Nosher via JTA

Roasted Winter Squash with Tahini

(The Nosher via JTA) -- I recently fell in love with honey squash, a new variety of hearty winter squash bred specifically to be concentrated in flavor and adorable in appearance. OK, maybe it wasn’t specifically grown to be adorable, but the result nevertheless is the same.

I found honey squash at several New York- and New Jersey-area farms and farmers markets, and I know that Whole Foods has also been selling them. But even if you cannot find this super sweet squash, you can substitute regular old (delicious) butternut squash, acorn squash or delicata squash.