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It’s that time of the year again, when we are about to sit and celebrate the Jewish new year.
I love this time, as I know winter is getting closer, and here in Israel winter is just lovely so it’s merely a nice break from the unbearable heat in the summer.
My oldest is at pre-school this year, my youngest continuing in the daycare she was last year.
I have a whole new career path and my days look of so different.
So many new beginnings 🙂
I hope the recipes here will help you celebrate a lovely, colorful, delicious, happy, plant based Rosh-Hashana dinner.
So.. I made Roasted Beets and Kohlrabi Salad,
Double Quinoa and Baby Mix in Tahini Maple Vinaigrette,
Jerusalem Artichoke and Mushrooms Soup,
And a Vegan Layers Tea Biscuits Cake for dessert.
Have a yummy, healthy, happy, full of laughter and joy year!
- You are welcome to check out my Rosh-Hashana post from 2015 for more yummy vegan holiday ideas.
P.S.
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Moran
1 תגובה
This is beautiful. You were right about it being colorful and it does look delicious. Thanks for sharing.