With the start of the Jewish New year on Sept 29th, I’ve assembled a list of my family’s favorite vegan Rosh Hashanah Desserts to share with all who celebrate. And if you do not mark this holiday, know that all of these recipes, not one of which uses pumpkin spice, are perfect for fall. I’d love to know your favorite Rosh Hashana and fall desserts, so please send a comment and share. Photos are welcome too!
Vegan Rosh Hashanah Desserts
Vegan Orange Blossom Honey
Because in my family we dip in a vegan honey for a sweet year, this apple-loving family (I’m talking to you, Seth and Eli). Alternatively, you can use Soom Silan (date honey) right from the bottle. It is delicious.
Sticky Date Pudding
Because we love the taste and ease of this unfancy fall cake served warm. Dates have been cultivated in Israel for thousands of years. Today they are one of the nation’s most important crops, grown in the Jordan River Valley south through the Arava region to Eilat. Freeze a pitted date sometime for a no-work caramel bite.
Because tahini takes me back to the times I spent watching my beloved grandma Ida bake, while grandpa spread tahini on toast instead of peanut butter and handed out chunks of halvah. Try these based on a recipe from Joan Nathan. I tasted them first when Lynn Buono, owner of Feast Your Eyes Catering, made then for a Les Dames Philadelphia event. My version is slightly different. The cookies pictured here are sitting on my grandma’s plate.
Super Stuffed Baked Apples
Because sometimes, a simple just-fruit dessert is a very good idea.
Brooklyn Blackout Cake
And because my family will never let me in without bringing this cake to the table! I mean chocolate cake, filled and frosted with chocolate pudding and showered with crumbs! From the iconic Ebinger’s Bakery in Brooklyn, to my vegan recipe.
Let me know, please, your favorite recipes for this time of the year!
PSA: Check your pantry, because Gold Medal flour has been recalled due to possible e. coli contamination.