A Vegetarian Sukkot Dinner

Appears in
Jewish Holiday Cooking
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

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*Pomegranate-Orange Sunsets

*Chard Stuffed with Artichokes and Rice or *Classic Hummus with Toasted Sesame-Cumin Matzohs

*Esau’s Pottage (Red Lentil Soup) or *Pumpkin and Sweet Potato Soup with Sweet Potato Knaidlach (pareve version)

*Mujadderah-Filled Roasted Red Peppers in Tomato-Garlic Sauce, with labneh, *Yogurt Cream, or sour cream

or

*Syrian Stuffed Zucchini in Tomato-Apricot Sauce (vegetarian variation)

or

*Deconstructed Kasha Varnishkes

Salad of avocado, watercress, and butterhead lettuce with oregano vinaigrette