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Pre Yom Kippur Menu

 

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This week Yom Kippur falls on Shabbat, so there is no need for a Shabbat menu, but I will supply you with a pre fast meal that will prepare you for this Day of Atonement.

If you missed it around Tisha B’av or need a reminder, take a look at my fasting tips.  At this meal we do want to eat well, but not overstuff ourselves and of course go light on the salt.

Creamy Mushroom Soup

Roast Chicken with Chestnuts and Orange Yam Mash

Spinach and Limas

Russian Tea Cakes with Cacao Nibs

What do you like to serve before a fast?

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About Tamar Genger MA, RD

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Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

 

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12 Responses to Pre Yom Kippur Menu

  1. avatar says: judi

    We only eat chicken soup with boiled chicken and rice.
    My husband will not eat anything else.

  2. avatar says: maryroufa

    I’m also feeing the Hazan and his family.
    My menu for before the fast:
    Mushroom barley soup with baby lima beans
    Roast chicken in orange glaze
    “creamed” spinach
    Quinoa with vegetables and cranberries
    Almond tofu pudding
    Everything is vegan except the chicken (of course)
    If that doesn’t hold ‘em, nothing will!

    • LOL, thanks for sharing. Feeding the Hazan feels like a lot of pressure, got to make sure he can get up after Aleinu the next day :)

      Your meal sounds perfect.

    • avatar says: Chani

      I would love to get the creamed spinach quinoa with vegetables and cranberries recipe.
      Thanks!

      • avatar says: Miri

        This is the recipe I use for creamed spinach – I modified a vegan recipe as follows:

        Creamed Spinach

        6 tablespoons pareve margarine
        1/4 cup all-purpose flour
        1/4 cup chopped onion
        5 0r 6 Shitake mushrooms sliced
        1 bay leaf
        2 cups pareve soymilk (or almond milk), unsweetened
        One large bag frozen chopped spinach, thawed and squeezed to get out water

        1. Melt 4 tablespoons vegan margarine in heavy medium saucepan over medium heat.
        2. Add flour and stir until light golden (this is the only step that takes time).
        3. Stir in onion, mushrooms and bay leaf.
        4. Gradually whisk in pareve milk.
        5. Whisk until mixture boils and thickens, about 10 minutes.
        6. Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
        7. Remove bay leaf
        8. Add spinach to warm sauce, simmer over low heat until spinach is heated.
        9. Stir in remaining 2 tablespoons of margarine.
        10. Season to taste with salt and pepper and serve

      • avatar says: Miri

        I don’t really have a recipe for Quinoa – For this meal, I’ll measure half regular and half red quinoa and after washing it like crazy, I simmer with twice the measure of vegetable broth. After 15 minutes, I’ll add sauted veggies and a handful of dried cranberries. Done.

      • avatar says: Miri

        G’mar chatima tova!

  3. We eat a very tradional meal of Gefilte fish, chicken soup, roast chicken, mashed potatoes and broccoli or another green vegetable. Followed by Honey Cake, Tea, and out the door to rush to shul!

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