The authors of The Vegetarian Shabbat Cookbook believe that “celebrating Shabbat with vegetarian food continues the revolutionary spirit in which the Shabbat was first conceived of as a gift of freedom for human beings. It becomes a gift for all the creatures which God blessed.” Their beautiful book includes recipes for eggless challahs, vegetarian cholents, vegetable loaves, a delicious and easy to prepare white bean stew with caramelized onions, various stuffed cabbages, dips and spreads, savory toppings, Shabbat and everyday soups, and dishes reflecting Asian, Spanish, Indian, Moroccan, Italian, Korean, Indonesian, and Mexican influences, among others. Nor are desserts overlooked, with recipes for a selection of cooked fruits, cakes, crumbles, cookies, puddings, pies, and tarts. The authors provide meticulous explanations and descriptions of terms and ingredients involved in this healthful way of cooking and eating, such as seitan (a high protein food which can take on the flavor of meat), various sweeteners, flour substitutes, beans, grains, spices and herbs, etc. Thus the book is appropriate for veteran vegetarians as well as those just beginning to explore meatless eating.
The authors’ indirect message is that we are all involved in Tikkun Olam, repairing a broken world, as we prepare and enjoy these gourmet foods. Those who glean the message in the book and cook in this way will find themselves satisfied both physically and spiritually. Index.
Recipe: Golden Glow Shabbat Soup
This is a great vegetarian substitute for the chicken soup that everyone expects for a Shabbat dinner. Serve with toasted barley for more taste or with chopped parsley for color.
1 pound package yellow split peas (2 cups dry)
1 cup grated parsnips
1 cup grated carrots
Salt to taste
3 bay leaves
1. Cook yellow split peas according to directions on package.
2. Halfway through cooking time, add parsnips, carrots, salt and bay leaves.
3. Simmer with partially covered lid. Remove bay leaves before serving.
4. For a golden color and smoother taste, purée.
Reprinted with permission from The Vegetarian Shabbat Cookbook by Roberta Kalechofsky