Shabbat dinner

[magid]

It's parshat Breishit, which made me want to host a vegetarian meal this week.

• challah (one in the shape of six knots around a center knot, the other with six little rounds along a line segment), wine
  
• kale-sweet potato stew, with onions, garlic, hot sauce, cumin, black pepper, and almonds
  
• stir fry: purple baby bok choy, pea tendrils, carrots, scallions, leeks, onions, ginger, and long chives
  
• tofu* with baked spicy almond sauce
  
• rice
  
• kohlrabi-apple slaw with chipotle mustard dressing
  
• roasted vegetables: eggplant, red pepper, onion, rutabaga
  
• red sauerkraut
  
• pumpkin cake** (courtesy Trader Joe's)
  
• apple slices baked with lemon and honey
  
• fruit liqueurs, tea

* Riffing from Genesis 1:2: "tofu va'vohu"
** Dairy, else the meal would be vegan.

Also. Mid-October is a bit early for first snow. Please hold off on subsequent snow events until after the leaves have had time to all change color and fall.

Comments

[cellio]

"tofu va'vohu"

*groan*

[magid.livejournal.com]

*grin*

notes

[magid.livejournal.com]

I was glad to have made challot in parsha-specific shapes.

The wine was one I'd picked up in duty free at Ben Gurion, Privilege Muscat of Alexandria, by Binyamina, which turned out to be very intense (brandy is added during fermentation) and somewhat sweet (the grapes were harvested when very ripe). Nice, but a little bit went a long way. Also, it's a very tawny color, which is pretty.

Note to self: doing stir-fries for non-fleishig meals really doesn't work; the wok is what is needed, and it's fleishig.

The sauerkraut was liked a lot.

I liked the baked apple stuff, but I think it was too tart for some.

Also, I never got around to the liqueurs, but did have mini meringues (which taste like marshmallows, not vanilla).