Menus for the Nine Days
Motzei Shabbat, we begin keeping the minhagim (traditions) of the Nine Days. These are the days leading up to Tisha B’Av (the 9th day of the Hebrew month of Av). These days are treated as a period of mourning, and we observe the customs that a person in mourning would as we grieve the loss of our holy Beit Hamikdosh (Temple in Jerusalem). One custom we follow is that we refrain from eating meat. I don’t find this challenging as my weeknight menus often include non-meat or plant-based entrees. For many the challenge is changing one’s mindset that dinner must have meat, poultry, or fish. I do serve fish during the nine days, but I try to include a variety of plant based, low carb, plant-based meals as well. Below are a few different menus that are perfect for the nine days or any other week.
A More Traditional Nine Days Menu
Sunday:
Salmon Patties (using the leftover salmon from Shabbos). Green Leafy Salad w/ light Vinaigrette
Monday:
Blintzes/ Blintze Kugel w/ Fruit Compote & Dilled Cucumber Salad
Tuesday:
Eggplant Parmesan w/ Pasta, Leafy Green Salad & Italian Vinaigrette
Wednesday:
Cheese Latkes w/ Sour Cream & Leafy Green Salad
Thursday:
Fettuccini Alfredo, Garlic Rolls & Leafy Green Salad
Modern Nine Days Menu (kid friendly)
Sunday:
Make Your Own Pizza Bar – Variety of Toppings & Cheeses
Meatless Monday (all meals during the 9 days are meatless but I do this every Monday):
Crispy Baked Tofu Sticks w/ Fried Rice & Peanut Sauce
Tuesday:
Fish Tacos w/ Guacamole, Sour Cream, Shredded Lettuce, Shredded Cheddar, Salsa, Jalapeños & all the Fixings’
Wednesday:
Baked Mac n Cheese w/ Cut up Veggies & Ranch Dip
Thursday:
Homemade Israeli Takeout Night – Pita, Felafel, Hummus, Assorted Salatim & Fries
Vegan Nine Days Menu (Heart Healthy & Plant Based)
Sunday:
Eggroll in a Bowl w/ Farro
Monday:
Pad Thai (GF)recipe in photo section of this site
Tuesday:
Vegan Alfredo w/ Garlic Roasted Green Beans & Leafy Green Salad w/ Vegan Caesar Dressing
Wednesday:
Dirty Rice, Collard Greens & Vegetable Gumbo
Thursday:
Onigirazu (Sushi Sandwich) w/ Asian Slaw & Nabe
Blintze Kugel
Ingredients:
¼ cup Unsalted Butter, melted
12 Frozen Cheese Blintzes
6 large eggs
1 ½ cups Sour Cream
1 small can Crushed Pineapple, drained well, juice reserved
¼ cup Sugar
2 teaspoons Vanilla
¼ cup Reserved Pineapple Juice
½ to 1 teaspoon Cinnamon
Directions:
Preheat the oven to 350 F. Pour the melted butter into a 9 x 13 baking dish and arrange the blintzes evenly over the melted butter. In a large bowl, beat the eggs. Add the sour cream, crushed pineapple, sugar, vanilla, and pineapple juice. Mix well. Pour the mixture over the blintzes. Sprinkle lightly with the cinnamon. Bake, uncovered, for 45 minutes, or until the kugel is set and golden brown on top. Once removed from the oven allow the kugel to rest for about 10 to 15 minutes.
*To make this a bit fancier, use a 14-15-inch round casserole that has 2-inch sides. Cut each frozen blintze in half and working around the edge of the casserole stand the blintzes so the cut side faces up. Repeat until the pan is full. Continue with the recipe as above.
The Best Basic Hummus (Basic recipe can be doubled / tripled see note*)
Ingredients:
15.5oz can chickpeas drained; liquid reserved
1T Tahini
1 large clove Garlic
Juice of 2 lemons / 3T lemon juice
3/4 tsp. Kosher salt
1/4 tsp. Ground Cumin
1/2 cup Olive Oil - the best quality you can get (yes it does make a difference)
1T dried Cilantro/ 1/4 cup chopped Fresh Cilantro
Directions:
Put all ingredients into the bowl of your food processor using the "s" blade and turn on high speed to combine. If too thick add a little of the reserved liquid from the chickpeas. Continue blending until the texture is to your liking. Taste and adjust seasonings to taste.
*Note:
To double or triple DO NOT increase the amount of salt or olive oil. If you need to adjust after blending you can add more by small increments
To add flavor, you can blend in fresh herbs such as dill or basil. Or you could add Chipotle Chilis or Pesto. The flavor is limited to your tastes & imagination
Vegan Alfredo
Ingredients:
½ cups Raw Cashews
2 cups Boiling Water
2 cups Unsweetened Almond/Cashew/Oat Milk
2 tablespoons Corn Starch
2 tablespoon Nutritional Yeast
1 tablespoon Lemon Juice
2 teaspoons Vegetable Bullion
1 teaspoon Onion Powder
1 or 2 grinds Fresh Ground Pepper
1 16oz. Package of Fettuccini Noodles; prepared according to package directions
Chopped cilantro/ parsley/ basil to serve
Directions:
Bring 2 cups of water to a boil, pour over cashews and let soak for 30-40 minutes. While cashews are soaking prepare the fettuccini according to the package directions. Drain and place Cashews into a highspeed blender or the bowl of a food processor. Add milk of choice, corn starch, nutritional yeast, lemon juice, onion powder, bullion, and ground pepper. Blend on high speed until smooth. Pour sauce into a saucepan and warm on medium heat until it begins to thicken and bubble. Drain fettuccini. Pour sauce over the fettuccini and toss to coat. Sprinkle with more ground pepper and chopped herbs to serve.