Blogroll | Congregation Darchei Noam

Grapes, figs, and pomegranates have been harvested in Israel and the olive harvest has begun. Sesame seeds, flax, and millet had already been picked during the summer months. Ir’s time to celebrate the abundance of the land with fresh foods from here and Israel.

It is customary to kreplach on the seventh day of Sukkot, on Hoshana Rabba. Purim has kreplach to signify the lots that contained the Jews’ dire fate. On Hoshana Rabba, the seventh day of Sukkot, they are eaten for a better fate. We are given another chance after Yom Kippur for our fate is not finally sealed for the year until this day. In reality, our actions always have an influence for good and bad. 

For Simcha Torah kreplach and other stuffed foods can symbolize the Torah with its covering and its delicious teachings inside.

We offer these recipes for you to enjoy during this joyous season.

B’tey-avon! Bon apetit!
 

Pomegranate Cauliflower Tabbouleh

INGREDIENTS

• 1 cauliflower
• ¼ bunch parsley, chopped
• ½ bunch scallions, chopped
• 1 stalk celery, chopped
• ½ bunch arugula, chopped
• 1 cup pomegranate arils
• ¼ cup slivered almonds, toasted (optional)
• Handful chopped almonds (optional)

Pomegranate Vinaigrette

• ¼ cup pomegranate syrup or pomegranate molasses
• 1 tablespoon white wine vinegar
• 2 tablespoons extra virgin olive oil
• ½ teaspoon crushed garlic
• 1 tablespoon fresh lemon juice
• ¼ teaspoon sugar
• Salt
• Freshly cracked black pepper

PREPARATION

1. Grate the cauliflower with a box grater or food processor into small pieces.Place in a large bowl.

2. Add chopped parsley, scallions, celery, arugula, and pomegranate arils. Sprinkle with almonds, if using, and toss with dressing.

Pomegranate Vinaigrette

In a jar or bowl combine pomegranate syrup, white wine vinegar, olive oil, garlic, lemon juice, sugar, salt and pepper, mix well and adjust to taste.

Notes:

Pomegranate arils are the seeds of the fruit.

Tree nuts can be substituted by soy nuts.

Pomegranate syrup can be obtained in Persian grocery stores located along Yonge Street north of Finch Ave.

Roasted Moroccan Vegetables

Ingredients

• 2 cups (500 mL) each cubed Ontario Butternut Squash and Sweet Potato (about 1-inch/2.5 cm)
• 2 cups (500 mL) each diagonally sliced Ontario Carrots and Parsnips (about 1-inch/2.5 cm)
• 2 cloves Ontario Garlic, slivered
• 1 Ontario Red Onion, cut into 8 wedges
• 2 tbsp (25 mL) olive oil
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) each salt, ground ginger, cinnamon, turmeric and paprika
• 1/4 tsp (1 mL) cayenne pepper (or more to taste)
• 1/2 cup (125 mL) crumbled Ontario Feta Cheese (optional, or use vegan feta cheese)
• 1/4 cup (50 mL) chopped dried apricots
• 2 tbsp (25 mL) chopped pistachios

Preparation

In large bowl, toss together squash, sweet potato, carrots, parsnips, garlic, onion and oil.

In small bowl, combine cumin, salt, ginger, cinnamon, turmeric, paprika and cayenne. Add to vegetables and toss well to coat thoroughly. Spread in single layer on large parchment paper lined baking sheet. Roast in 425°F (220°C) oven for 35 minutes or until vegetables are tender; stirring halfway through.

Transfer to serving bowl; sprinkle with cheese, apricots and pistachios.

TIP:

A sharp vegetable peeler works great on removing the skin from the squash.

Cranberry Sauce

Cranberry sauce goes not only with turkey, but chicken, vegan main dishes and sides, and other savory side dishes.

This recipe has been adapted from the Joy of Cooking, 1962 by reducing the water and sugar, and adding a green apple. Sugar combines with the pectin of the fruit to thicken the sauce.

 Place in a saucepan and stir until the sugar is dissolved,

1 ½ cups water

1 ½ cups granulated sugar

Boil the syrup for 5 minutes.

Pick over, wash, and add 12 oz of fresh cranberries to the syrup. [Freeze some packages of fresh cranberries for later use]

Add ½ - 1 apple peeled and cubed. Granny Smiths are a good choice.

Simmer the cranberries in the syrup, gently without stirring, uncovered until thickened for about 5 minutes. Skim if needed.

You may add 2 tsp. of grated orange zest at this point. Pour into serving bowls. Let cool and serve. Extra sauce can be stored in the frig for several weeks.