Vegetarian Ideas for the Nine Days

Tofu Chocolate Mousse & Cheese Soufflé

Unless you are part of an observant community, you might not notice that we Jews are acknowledging a period of mourning right now.

Yes, it’s the middle of summer. We are vacationing, enjoying outdoor activities when it’s not too hot, swimming when it is, and generally trying to lead a slightly more relaxed life than during the school year (even if we don’t have children in school). 

Yet during this supposedly light-hearted time of year, we experience a three-week period of mourning that began Sunday, July 13 (17th of the Hebrew month of Tammuz). Starting on Friday evening, July 25th our mourning escalates to a period of Nine Days that lead up to Tisha b’Av, (9th of Av), which begins Saturday evening, August 2nd.

What are we mourning? Tradition tells us that on the 17th of Tammuz, Moses broke the first set of tablets from God when he saw the Golden Calf. On the same day in later years, daily sacrifices were stopped in the Temple during Babylonian rule, a murky historical character named Apostos burned a Torah scroll, and idol was placed in the Temple. The Babylonians breached the wall of Jerusalem, which led to a nine-day siege that ended with the first Temple’s destruction three weeks later, on Tisha b’Av. The second Temple was also destroyed on Tisha b’Av, by the Romans. History tells us that other tragedies happened on the 9th of Av, including the final crushing of the Bar Kochba revolt in 136 CE, our expulsion from England in 1290, and our expulsion from Spain in 1492.

The three weeks begin and end with a fast day. In between, we avoid super joyous celebrations (except Shabbat or a bris), don’t buy new clothes, or make improvements to our home. 

What is the food tradition? During the Nine Days, we avoid meat (and poultry). For folks who typically rely on some kind of meat for the center of their plate, following a vegetarian diet might seem challenging. But there are plenty of easy ways to enjoy delicious, satisfying meals without meat.

Meat Substitutes. One way to eat like a vegetarian is to use plant-based meat replacements. Over the last several years, our choices for “vegetarian meat” have multiplied, mostly in the frozen or produce sections of the supermarket. You can find veggie burgers and dogs, veggie chicken nuggets, and even plant-based ribs. My family especially likes vegetarian tacos and burritos, which really lend themselves to this preparation. Simply place the frozen crumbles in a small saucepan with a little water (or beer) and a couple tablespoons of taco seasoning or chili powder. Bring to a simmer and cook until warmed through and most of the liquid has been absorbed. Serve with all the usual accompaniments – lettuce, tomatoes, onions, jalapenos, canned vegetarian refried beans, rice, sour cream, and shredded cheese. Roll up any leftovers in burrito wraps, tie up in plastic, and microwave later for another meal.

Non-Meat Animal Proteins. Some vegetarians avoid fish; some include it in a pescatarian diet. Considered parve, neither meat or dairy, according to the laws of kashrut, fish of all kinds are permitted during the Nine Days. Schmear tuna, salmon, or smoked whitefish salad between two slices of bread or scoop them on top of a big, fresh green salad. Prepare your favorite fish (Is it salmon?) anyway you like. Salmon is a nice option because it can be enjoyed hot or cold. Pan-fry with a simple sauce of butter, garlic, lemon, and capers. Marinade in soy sauce, brown sugar, and sesame oil; then grill to perfection. Or simply toss it in the oven, topped with any jarred sauce – salsa, barbeque sauce, or marinara are good choices.

The price of eggs has come down and stabilized, and they are even more versatile than fish. There’s nothing wrong with breakfast for dinner. Prepare your eggs any way you like. Make a big omelet or egg bake loaded with fresh veggies, scramble, fry, or hard-boil them. Try frozen plant-based sausage links or patties alongside and maybe a couple of pancakes. For something new, try the Egg and Cheese Souffle’ recipe at the end of this story. We serve it with a simple green salad (and a crisp Chardonnay). 

And of course, one of my favorite food groups – cheese. Pair a gooey grilled cheese sandwich with chilled gazpacho (blend Israeli salad + lime juice + jalapeno + a small can of tomato juice). Or treat yourself to a beautiful cheese board with fresh veggies and fruit, nuts, dried fruit, olives, and other pickled things and a loaf of crusty bread.

Natural Plant-Based Proteins. Every culinary tradition in the world includes some variation of whole grain and beans. From New Orleans-style Red Beans and Rice to Indian chickpea stew to South American black beans, the combination of whole grains and beans (or legumes) creates a complete protein. You can find those recipes on your own, but I love an easy grain bowl or salad. In a large bowl, mix any whole grain of your choice with a can of beans (rinsed). Chop in your favorite veggies, raw or cooked (a great way to use up leftover roasted or grilled veggies) and toss with a simple vinaigrette, bottled or home-made. I like to take this out of the fridge about an hour before I eat to reduce the chill, which blunts flavor.

And of course, let’s not forget tofu. I’m not gonna lie here – tofu isn’t my favorite. I can’t seem to get it crispy the way I want, and I don’t love soggy tofu. I still experiment with it occasionally, but if you like it and know how to prepare it, drop a comment below and share your secret.

What’s Next? There are seven weeks, 49 days, from Tisha b’Av to Rosh Hashana. This period mirrors the seven weeks from Pesach to Shavuot, when we count the Omer every day. The Omer is rooted in agriculture, counting the days from the first planting to the harvest of the first crops. We also move from the physical liberation at Egypt to the spiritual redemption at Sinai – as a people.

The current mourning period culminates in the anniversary of so many disasters for our people. But our tradition is a hopeful one. On the Shabbat following Tisha b’Av, we read the first of Seven Haftorot (haftorahs) of Consolation – seven weekly selections from the Book of Prophets that offer us consolation and hope for future redemption – but on a more personal level than Sinai. As we prepare for the coming of a new year, we reflect inward, considering our successes and our misses since last Rosh Hashana. We think about our relationships – with ourselves, with our loved ones, with our people, and with God. It’s a good time to reconnect with people we’ve been meaning to call. Look for a Jewish book, fiction or not. Review all the Jewish events coming up in town to find something that interests you. (Start right here at CincyJewfolk.com) 

Parve Chocolate Mousse

This recipe makes kind of a lot, and it’s so rich that a small portion is sufficient. Luckily, because of the tofu and soy milk and the small amount of sugar, it’s practically health food, so you can enjoy a little bit every day.

For even less sugar, use semi-sweet or unsweetened chocolate and unsweetened plain soy milk.

Cheese Soufflé

Soufflés can be a little temperamental, but if you follow the directions this recipe will succeed. It calls for only 4 eggs, so I call it dinner for two, served with a light green salad.

Notes: Leave eggs out of the fridge until they are room temperature.

If you don’t have cream of tartar, wipe inside of the large mixing bowl with a paper towel dipped in white vinegar before adding the egg whites.

You need a soufflé dish or casserole with high sides; a low Pyrex won’t work.

Try not to open the oven during baking, except at the end to test. Use the oven window to see that the soufflé has risen and doesn’t look liquidy in the middle before testing.

There are 3 mixing techniques in this recipe. 

1) To combine the milk with the flour roux, use a whisk. 

2) To stir milk mixture, to add cheese, & to add ¼ of egg whites, use a wooden spoon or rubber spatula. 

3) To fold mixture into egg whites, use a rubber spatula in an up-and-over motion to FOLD the 2 things together. Work gently so you don’t deflate the egg whites.