In an effort to serve something a little different this year for Rosh Hashanah dinner, I went searching on the internet and found this great webpage: Epicurious RH menus The Sephardic menu looks particularly appealing to me, although way more much work than I am willing to put in to make all of the dishes.
One warning for the menu listed for Yotam Ottolenghi, a famous Israeli chef: it contains both dairy and meat recipes, so some of the recipes would not be used at one meal for a Jew who keeps the meat/dairy separation aspect of kashrut. I don't know if it is because Epicurious just took a bunch of his recipes and put them together or if it is because Ottolenghi is a secular Jew and thus does not follow the basic laws of kashrut.
Thanks Debbie! It is so nice to hear from you again!
I have several (maybe all) of Yotam Ottolenghi's cookbooks. The recipes are colorful and interesting but pretty involved. Also, he does use eggs and dairy and oil which I avoid as I eat a plant based whole foods diet to try to avoid another heart bypass operation!
Since you are eating vegan these days, you might be interested in a vegan cookbook that I got this summer: Chloe's Vegan Italian Kitchen Initially, I borrowed it from my local public library after noticing it on the rack of new cookbooks while waiting for my son. But I liked it enough that I bought my own paperback copy since it was only $14 from Amazon. For a kosher household, vegan is great because it is intrinsically pareve, so the dishes can be used as parts of any meal, whether pareve, dairy, or meat. I may make these stuffed mushrooms (from another cookbook by Chloe, I think) for an alternative main dish for the vegetarian guests at our Thanksgiving dinner: Harvest-Stuffed Portobello Mushrooms You can get a lot more of Chloe's recipes from the above website.
For last Shabbat, I finally tried making a non-dairy "cheesecake" using ground raw cashews. I brought it over to a Shabbat lunch that I was reasonably sure would be meat. It was a promising recipe since it is even kosher for Passover with a crust made of ground almonds and dates. And it was a simple "no-bake" freezer cake. The results were a bit underwhelming---OK, but not really worth the expense of the ingredients.
I saw in another of your posts that you mentioned not having other fonts with the simple "quick reply" option. You should know that even if you start typing a reply in the "quick reply" box, if you click on the "reply" button at the upper right of the text box, it will put the text you have already entered into the more fully-featured regular reply mode where you can use italics and boldface and weblinks.