Hi, !
The beautiful Sukkot holiday is almost here, bringing a wonderful opportunity to gather and celebrate the autumn harvest. This week, we are celebrating the harvest meatless style with a stunning collection of vegetarian recipes that are hearty, comforting, and perfect for sharing with family and friends.
Before we dive into the deliciousness, I want to take a moment to thank our sponsor for making this newsletter possible.
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Vegetarian Stuffed Grape Leaves: Learn to make stuffed grape leaves, also known as dolmades, with rice, pine nuts, dill, mint, and lemon. They are especially nice chilled and served alongside other salads and cold mezze for a refreshing light meal.
Moroccan Quinoa and Carrot Salad: Beth Manos Brickey from Tasty Yummies shares this wonderful gluten free and vegan dish. Cinnamon brings a sweet and warming flavor to the salad that is beautifully complimented by golden raisins, while fresh lemon juice offsets it with a bright and tart pop of flavor.
Roasted Vegetable Moussaka: Enjoy a comforting vegetarian recipe layered with roasted eggplants, zucchini, lentils, tomatoes, peppers, and warm spices. It is all baked together under a rich, creamy béchamel sauce for an incredibly satisfying main course.
Challah Bread Pudding: Treat yourself to this rich and decadent bread pudding recipe featuring eggy challah, raisins or chocolate chips, and a luscious Kahlua cream sauce. This is my famous family recipe, and it is the absolute perfect cozy dessert to finish off your harvest celebration!
I hope these comforting seasonal recipes help you celebrate the holiday surrounded by family and friends!
I’d love to know, what is your favorite fresh ingredient to cook with during the autumn harvest? Let me know on Instagram.
With warmth and gratitude,
Tori
ToriAvey.com
