For me, Rosh Hashanah eve is a wonderful celebration of the Jewish New Year which includes friends and family gathering around a delicious and festive meal.
The past few years have brought new dietary challenges for us, however. Like many, we have new restrictions in place on what we can bring to the table. We have had to adjust the Rosh Hashanah feast to be kosher, gluten free and vegetarian.
The gluten free part started 10 and a half years ago when my daughter was diagnosed with Celiac disease. Since then, my youngest daughter was also diagnosed with Celiac and I myself am gluten free. Our household is completely gluten free.
As for the kosher and vegetarian part, my very good friend is vegetarian; she and her family keep kosher. Therefore, two more challenges were added to the festive meal.
But when it comes down to good friends and lots of good will, something good comes out of it.
I would like to share with you a special family recipe given to me by my mother-in-law and wish you a Happy & Sweet Rosh Hashanah.
Iris’s Vegetarian Chopped Liver (Kosher, Gluten Free, Vegetarian)
- Two onions sliced and sautéed in olive oil
- Two hard boiled eggs
- 1/3 cup of walnuts
- One 15 ounce can of peas
- Salt and pepper
1. Put all the ingredients in the food processor and puree to your preference. For a vegan option, omit the eggs from the recipe.
2. Refrigerate before serving.
Enjoy in the company of good friends and family.