As we approach Yom Kippur, in addition to our spiritual work, we should similarly prepare to fast well so as to be able to concentrate on our tefillot.
While most people focus on hydrating, which certainly is important, the best way to have an easy fast is to consume enough protein and fiber—and, of course, to take sensible steps such as limiting salt, caffeine, excess sugars and simple carbohydrates.
I have prepared an Erev Yom Kippur menu which hits all the necessary notes: Minestrone Soup; Braised Chicken With Smashed Fall Vegetables; Cabbage Kugel; Kiwi, Avocado and Endive Salad; and Oatmeal-Stuffed Baked Apples.
This meal is not only comforting, delicious and balanced, but it is healthy as well. It feels so good to feed the people we love, and with this dinner, they will surely get a culinary hug! Just contact me for the rest of the recipes, and from our home to yours, wishes for a G’mar chatima tova and well over the fast (as my husband’s British family says).
Cabbage Kugel
(Adapted from “The Art of Jewish Cooking” by Jennie Grossinger)
Ingredients:
- 5 cups finely shredded cabbage
- 2 teaspoons salt
- scant ⅓ cup vegan butter
- ½ cup boiling water
- full 1 ½ cups cubed challa (crust removed)
- ⅓ cup potato starch
- ⅓ cup golden raisins
- ¾ cup sliced blanched almonds
- 2 tablespoons sugar
- 4 large eggs
Directions:
Preheat oven to 350 F.
Melt vegan butter in medium pot, add cabbage and salt; cook over low heat for 30 minutes, stirring frequently. Let cool.
Pour boiling water over bread in mixing bowl, then squeeze dry; mash.
Add potato starch, raisins, almonds and sugar.
Beat eggs and add to bread mixture along with cooled cabbage. Mix until well combined.
Turn into a well-greased 2-quart casserole. Bake 45 minutes or until set.
Oatmeal-Stuffed Baked Apples
(Adapted from Angela Liddon, taken from ohsheglows.com)
Ingredients:
- 4 large firm apples
- 1 cup rolled oats
- Handful of Medjool dates, pitted and chopped
- ½ teaspoon ground nutmeg
- Heaping teaspoon cinnamon
- 1 tablespoon chia seeds
- ¼ cup chopped almonds
- 1 ½ cups almond milk
- 2 teaspoons almond extract
- 3 tablespoons maple syrup (chefs prefer Grade B, which is heartier)
Directions:
Preheat oven to 350 F.
Wash and core apples, making a cavity about an inch in diameter, being careful not to pierce the fruit. Place apples in rimmed baking dish sprayed with cooking spray.
Whisk all the remaining ingredients together in a mixing bowl and let stand 15 minutes.
Using a teaspoon, fill apple cavities, patting down to stuff; pour excess oatmeal stuffing around apples.
Bake for 45 minutes (depending on how soft you prefer your apples).
Serve either hot or cold; drizzle each apple with maple syrup.
Dorene Richman has taught cooking classes, written recipe columns, and was the recipe testing coordinator for the original award-winning “Kosher Palette” cookbook. She is a passionate cook and baker for whom cooking is therapy, as well as being a pescatarian. For the rest of the above recipes, she can be reached at [email protected]
