Wednesdays, August 30 and September 6 at 5 PM PT / 8 PM ET
Rosh Hashanah (the Jewish New Year) is a time for celebration, reflection, and transformation. In a two-part event, we’re going to show you how to make two delicious plant-based dishes — an entree and a dessert — perfect for your Rosh Hashanah table.
8/30 Entree: Cabbage Steaks with Pomegranate Roasted Carrots and Sephardic Jeweled Rice (gluten-free)
9/6 Dessert: Baked Apples Stuffed with Candied Pecans and Sweet Tahini or Almond Butter Drizzle (gluten-free)
In the first session on Wednesday, August 30 at 5 PM PT / 8 PM ET, the Jewish Veg team will show you how to make a flavorful and satisfying main dish and discuss Torah, animal rights, and protecting the environment.
In the second session on Wednesday, September 6 at 5 PM PT / 8 PM ET, the Jewish Veg team will show you how to make an easy apple-based dessert and discuss social justice, wellness, and the Torah’s law on guarding the body. We will also share our exciting announcement during this program.
There will be time for questions at the end of each program. Registrants will receive a special Jewish Veg e-cookbook filled with plant-based Rosh Hashanah recipes including appetizers, entrees, and desserts.