a yummy yom kippur break-the-fast menu Advice annice grinberg recipes Appetizers apple blintzes avocado cream sauce Baked Goods Blog blueberry oat muffins break fast recipes break the fast menu break the fast vegan recipes can vegan laugh at themselves cauliflower couscous chickpea tuna colleen Patrick-Goudreau recipes cruelty free yom kippur Desserts easy vegan apple strudel eggplant portbello saute eggplant recipes ellen francis break the fast recipes Ellen Francis Vegan American Princess ellen's easy no-bake watermelon cake [email protected] Entrees festive fare for a hungry crowd forks over knives muffins forks over knives recipes frozen yogurt berry pie healthygirlskitchen.com recipes high holy day recipes http://veganamericanprincess.com/a-yummy-yom-kippur-break-the-fast-menu/ If This Is Kosher jamie geller recipes jewish h holiday vegan recipes jewish holiday recipes jewish vegan recipes joni newman recipes joni newman's noodle kugel burgers joy of kosher recipes julieanna hever's blueberry oat muffins just the food justthefood.com recipes kveller cheesecake lentil chopped liver light mary mcdougall quinoa salad meatless jewish holidays meatless yom kippur meloday's sweet noodle kugel melody's vegan noodle kugel vegweb.com. mock tuna non diary yom kipper noodle burger recipe Oma's applesauce pbs food recipes plant-based dietitian recipes plant-based yom kippur portobello mushroom recipes pumpkin muffins quinoa garden salad raw & simple recipes Recipes Recommendations rouxbe's tuna rugelach recipes salads Sides Slider snacks Soups stuffed eggplants tofu egg salad tunaless tuna salad vegan apple blintzes vegan apple cobbler vegan blog vegan break fast recipes vegan break the fast vegan cheesecake vegan chopped liver vegan desserts for holidays vegan egg salad vegan eggplant dish vegan jewish vegan jewish holidays vegan kosher recipes vegan kugel vegan lemon cheesecake vegan lifestyle vegan matzoh ball soup vegan mock chopped liver vegan muffins vegan noodle kugel burgers vegan passover vegan quiche vegan quiche with spinach & tofu vegan rugelach vegan sweet kugel vegan tuna salad veganizing break fast recipes veganizing kosher recipes vegetarian break the fast vegetarian yom kippur veggie jewish holidays veggie life recipes whitney fisch recipe whole golden cauliflower yom kippur menu

A Yummy “Yom Kippur Break-the-Fast” Menu

….or 15 Recipes for Mild, Festive Fare to Feed a Hungry Crowd

Yummy Yom Kippur Break-the-Fast Menu

Blueberry Oat Muffins

Quinoa Backyard Salad

Melody’s Sweet Noodle Kugel

Savory Noodle Kugel Burgers

Tofu Egg Salad

Tuna-less Tuna Salad

Chilly, Raw Cauliflower Couscous Salad

Eggplant and Portobello Saute with Avocado Cream

Vegan Quiche with Spinach & Tofu

Vegan Mock Chopped Liver

Apple Blintzes

Vegan Lemon Cheesecake

Vegan Rugelach

Straightforward Vegan Apple Strudel

Ellen’s Straightforward No-Bake Watermelon Cake

Feeding a hungry hoard of people who have been fasting for the last 24 hours sounds daunting at greatest and then to do it vegan-ly…. that takes some creativity!  Vegan American Princess is here to assist. With these delicious dishes superbly displayed buffet fashion, who will even keep in mind to say, “Where’s the bagels and lox?” Making all these dishes can be formidable for even the seasoned-vegan, but be happy to assign some to your friends—especially non-vegans, as a result of they may find out how straightforward and yummy vegan food could be within the course of!

Since a standard break quick often consists of lighter fare—typically dairy dishes, meatless entrees and salads—these picks hold with the spirit of the holiday.

Julieanna Hever’s Blueberry Oat Muffins

from Forks Over Knives & The Plant-Based mostly Dietitian

12 medium muffins


  • 1 medium banana, mashed
  • 1 (15-oz.) can candy pumpkin puree
  • 1/4 cup 100% pure maple syrup
  • 1 tsp. vanilla extract
  • 2 cups entire oat flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • half tsp. salt
  • 1 tsp. floor cinnamon
  • half tsp. ground nutmeg
  • 1/4 tsp. floor ginger
  • 1 cup recent or frozen blueberries


  • 1. Preheat oven to 375°F. In a big bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla extract.
  • 2. In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer combination to giant bowl and blend together gently until nicely combined. Avoid over-mixing to stop toughness within the remaining product. Fold in chocolate chips.
  • Three. Spoon batter into silicon muffin cups and bake for 20 minutes or till the muffins are calmly browned. Remove muffins from the oven and let cool for 5 minutes.


http://veganamericanprincess.com/a-yummy-yom-kippur-break-the-fast-menu/Quinoa Garden Salad

by Mary McDougall From Forks Over Knives


  • 2 cups water
  • 1 cup quinoa, nicely rinsed
  • 1 purple bell pepper, chopped
  • 1 inexperienced bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 2 tomatoes, chopped
  • 1 bunch of chopped inexperienced onions
  • One 14.5 ouncescan of chickpeas/garbanzo beans, drained and rinsed
  • half cup chopped recent parsley
  • 1/4 cup chopped recent mint
  • 1/2 cup recent lemon juice
  • 1 Tbs. soy sauce
  • Tabasco sauce
  • Freshly ground black pepper


  • 1.  Put the water and quinoa into a sauce pan.  Convey to a boil, scale back the warmth, cowl and prepare dinner for 15 minutes, till water is absorbed.  Take away from warmth and set aside.
  • 2.  Meanwhile, combine the bell peppers, tomatoes, green onions, beans, parsley, and mint in a big bowl.  Add the cooked quinoa and mix nicely.  Add the lemon juice, soy sauce, and a number of other dashes of Tabasco sauce, and toss nicely to combine.  Add black pepper to taste.  Cowl and refrigerate for no less than 2 hours earlier than serving.


http://veganamericanprincess.com/a-yummy-yom-kippur-break-the-fast-menu/Melody’s Vegan Noodle Kugel

from VegWeb.com


  • 1 12-oz.package deal large vegan noodles (I used farfalle; damaged lasagne noodles would work as properly)
  • 1 15-oz.package deal smooth or silken tofu
  • 3/Four cup organic brown cane sugar
  • 15 oz. raisins, or extra, or less, relying on how much you want raisins (you may as well substitute chopped peaches or another fruit when you have a raisin aversion)
  • 3-Four tart apples, minimize into small cubes (I like Granny Smiths greatest)
  • 1/4 cup applesauce
  • cinnamon to style and for dusting
  • cardamom powder to style
  • ginger powder to taste
  • vanilla to taste


  • 1. Prepare dinner noodles in response to package deal instructions and drain.
  • 2. Using an electric mixer or blender, cream the tofu with the vegan sugar, vanilla, and spices until clean.
  • Three. In a large bowl, mix all the elements collectively till all the things is properly coated with the tofu batter.
  • Four. Pour the whole lot right into a lasagne pan or different pan with excessive sides.
  • 5. Bake at 425 degrees (F) for about 25 minutes or until the highest is fairly dry and nicely browned.


http://veganamericanprincess.com/a-yummy-yom-kippur-break-the-fast-menu/Savory Noodle Kugel Burger

from Just the Food by Joni Newman

Components (makes 8 patties)

  • Eight ouncesuncooked macaroni
  • 2 cups shredded potatoes
  • 1 12 ouncesblock of extra agency tofu, drained and pressed and crumbled into a effective crumble
  • 1/Four cup vegan cream cheese
  • 1/Four cup margarine
  • 1/Four cup dietary yeast
  • 1/4 cup ground cashews
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp white miso
  • a pinch of paprika
  • salt and pepper to style
  • 1 cup of crushed corn flakes, or breadcrumbs


  • 1) Put together macaroni in salted water in response to package deal instructions.
  • 2) Whereas macaroni is cooking, in a big mixing bowl mix all different components EXCEPT cornflakes/breadcrumbs. Utilizing your palms, mash every little thing together till it is nicely combined and uniform.
  • 3) Add within the drained, cooked macaroni noodles, mash once more until nicely included. Four) Finally mash within the cornflakes/breadcrumbs.
  • 5) Type into patties.
  • 6) Prepare as desired. If pan frying, use PLENTY OF OIL, and fry on medium warmth for about 5 minutes on all sides, or till a crisp golden crust develops. If baking, bake on a nonstick baking sheet sprayed with nonstick spray at 350 uncovered for about 15 minutes, then flip and bake a further 5 minutes.


http://veganamericanprincess.com/a-yummy-yom-kippur-break-the-fast-menu/Tofu Egg-less Egg Salad

by Joni Newman from Just the Food


  • 2 tbsp olive Oil
  • 12 ouncesblock of extra agency tofu (pressed, drained and cubed)
  • 4 cloves garlic, minced
  • 1 cup, or 1/2 of 1 yellow onion, diced
  • 1/Four cup dietary yeast
  • 1/4 tsp turmeric
  • 1/2 tsp ground mustard
  • 1/Eight tsp dill
  • 1/8 tsp paprika
  • 1/2 cup vegan mayo
  • 1 tbsp yellow or dijon mustard
  • Salt & Pepper to taste
  • Black Salt, to style so as to add that egg-y taste (optionally available)


  • 1) In a skillet, at medium/excessive warmth place oil, onion and garlic. Saute until fragrant.
  • 2) Add tofu (minimize into tiny little 1/4 inch cubes and saute 10-12 minutes or until golden.
  • 3) Scale back heat add spices and nutritional yeast. Fold till properly coated, turn off heat and let cool.
  • Four) As soon as cool, add Mayo and mustard. Mix nicely.
  • 5) Add salt and pepper to style.
  • 6) Maintain refrigerated until ready to serve.
  • 7) Serve on sprouted grain bread, in an entire grain tortilla, or on a bed of greens.


http://veganamericanprincess.com/a-yummy-yom-kippur-break-the-fast-menu/Tuna-less Tuna Salad

from Rouxbe’s Tuna-less Tuna Salad


  • 1 (28 oz) can chickpeas
  • 2 tablespoon pink onion
  • 2 celery stalks
  • 2 pickles
  • 2 sheets roasted seaweed, crumbled to flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly floor black pepper
  • 1/2 cup vegan mayonnaise
  • Bibb, butter or head lettuce
  • Tomatoes (elective)
  • Bread for sandwiches (elective)


  1. Using a pastry cutter, potato masher or a fork, mash the chickpeas to break them up.
  2. Finely dice the onion, celery and pickle and add them to the chickpeas.
  3. Add the nori flakes, salt and pepper and blend to mix.
  4. Lastly, add the vegan mayonnaise. Mix to mix and taste for seasoning.
  5. To serve the “tuna” salad, place right into a lettuce leaf and serve with sliced tomatoes, if desired. Alternatively, toast some bread and make into sandwiches or serve with crackers.


http://veganamericanprincess.com/a-yummy-yom-kippur-break-the-fast-menu/Chilly, Raw Cauliflower Couscous Salad

adapted from Pleasure of Kosher by Jamie Geller & contributed by Raw & Easy


  • 1 giant head of cauliflower
  • 1 bunch parsley
  • 1/2 cup recent mint
  • Four Roma tomatoes, seeded and diced
  • 1/2 cup black olives, chopped
  • half cup purple onions, chopped
  • 1/2 cup lemon juice
  • 6 tablespoons olive oil
  • 2 clove garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon cumin
  • 1⁄Four teaspoon smoked paprika
  • dash cayenne (non-compulsory)


  • 1) Chop the cauliflower and put it in a food processor. Pulse a number of occasions till it’s broken down and resembles couscous. Transfer the cauliflower to a bowl.
  • 2) Put the parsley and mint into the food processor and pulse until finely chopped. Add the mixture to the cauliflower.
  • 3) Stir in remaining components and toss nicely. Modify seasonings to style. This can hold for two or three days within the refrigerator.


http://veganamericanprincess.com/a-yummy-yom-kippur-break-the-fast-menu/Eggplant and Portobello Sauté with Vegan Avocado Cream (veganized)

from Joy of Kosher with Jamie Geller contributed by Whitney Fisch


  • 2 Medium Eggplants
  • 5 tablespoons Coconut Oil
  • 2 Clove Garlic, diced
  • 1 Shallot, diced
  • 10 – 12 Baby Bella Mushrooms, diced or 1 carton
  • 2 Plum Tomatoes, chopped
  • 1 Pink Pepper, chopped
  • 1 Giant Yellow Onion, diced
  • Salt to style
  • Pepper to taste
  • teaspoon Paprika
  • teaspoon Cinnamon
  • 1 bunch Cilantro
  • 1 Avocado
  • half cup Vegan Cream Cheese
  • 1/Four cup unsweetened Almond Milk
  • half Lime, juiced
  • 1/2 teaspoon Garlic Powder


  • 1) Preheat oven to 375.
  • 2) Reduce eggplants in half length-wise and brush them with coconut oil. Place on baking sheets dealing with down. As soon as oven is heated, let roast for about 45 minutes.
  • 3) Whereas eggplants are roasting, place Three tablespoons of coconut oil in a frying pan on medium-high heat. Add onions and sauté until translucent, about 5 minutes.
  • Four) Add shallots and garlic and sauté about Three minutes. Add pink peppers and sauté for a further 5 minutes. Add mushrooms. As soon as vegetable combination is properly browned, add the chopped tomatoes and sauté a further 5 minutes or until tomatoes have cooked down.
  • 5) As soon as eggplant has cooked, scoop out the insides and place into the pan with the vegetable combination. Sauté for about 5 minutes and add spices to taste. Place vegetable mixture into eggplant skins.
  • 6)  Avocado Cream: Place vegan Whipped Cream Cheese, avocado, milk, lime juice, a bunch of cilantro, salt, pepper and garlic powder into meals processor and mix until clean. Pour onto full eggplant dish.
  • 7) Prime with further further cilantro.


http://veganamericanprincess.com/a-yummy-yom-kippur-break-the-fast-menu/Vegan Quiche with Spinach and Tofu

from PBS Meals


  • 1 pie crust, store-bought or your favorite recipe
  • 3 T olive oil
  • 1/3 c. onion, thinly sliced
  • 1 half c. broccoli, roughly chopped
  • Three/Four c. mushrooms, sliced
  • 3 cloves garlic, minced
  • 12 oz. firm or extra-firm tofu (not silken), pressed
  • 1/2 block soy cheddar
  • half c. dietary yeast
  • 2 T water
  • 1 t. salt
  • half t. pepper
  • 1/2 t. dried basil
  • 1/Four t. cayenne (non-compulsory)
  • 1 c. recent spinach, not packed down


  1. Preheat the oven to 400 levels. In a big pan, saute the onion, broccoli, mushrooms, and garlic in the olive oil, coated, for about Eight minutes. Don’t let the broccoli get too tender, because it’s going to continue cooking in the oven. In a food processor, mix the tofu, soy cheddar, dietary yeast, water, salt, pepper, and basil. Mix properly and pour the tofu combination into the pan of vegetables. Remove from stove and stir in the recent spinach.
  2. Pour the filling into the pie crust and bake about 30 minutes. Take away from oven when the center is completed. Permit it to set for 5 minutes or so to firm up.


http://veganamericanprincess.com/a-yummy-yom-kippur-break-the-fast-menu/Vegan Mock Chopped Liver

from HealthyGirlsKitchen

makes 4 cups, serves a crowd


  • 1 17.6 oz. package deal steamed lentils from Trader Joe’s,
  • OR
  • 3 cups of water plus 1 1/2 cup of dry lentils (should yield 3 cups cooked lentils)
  • 1 giant onion, diced
  • vegetable broth for sauteing
  • 1 cup walnuts
  • 1 Tbsp purple miso paste
  • 1 1/2 tsp low sodium Tamari or low sodium soy sauce


  • 1) In the event you don’t have entry to Dealer Joe’s precooked lentils, the first thing that you’ll want to do is prepare dinner your lentils. Place lentils and water in a pot and convey to a boil. Decrease warmth and simmer lentils for 30 minutes or till tender. Drain lentils.
  • 2) Place a saute pan (nonstick is greatest) over medium-high heat and cover the underside of the pan with vegetable broth.
  • 3) When broth is bubbling, add onion. Prepare dinner onion, stirring typically, including a bit extra broth and decreasing the heat as you go, till onion is translucent and very mushy, about 20-30 minutes. By the top of the process, your warmth ought to be on low and the onions will probably be smooth and no liquid will probably be left.
  • 4) Place walnuts within the bowl of a meals processor fitted with the “s” blade. Pulse walnuts a couple of occasions till the are  chopped. Add lentils, onions, pink miso paste and Tamari or soy sauce and puree till clean.
  • 5) Refrigerate for a couple of hours and serve.


http://veganamericanprincess.com/a-yummy-yom-kippur-break-the-fast-menu/Apple Blintzes

From Annice Grinberg, Veggie Life

Serves: Eight


  • 3 giant tart apples, peel, core, chop advantageous
  • 1/Four cup water
  • 1/Four cup mild brown sugar
  • 1 teaspoon cinnamon
  • 2/Three cup entire wheat pastry flour
  • 3 tablespoons cornstarch
  • 1/Four teaspoon salt
  • 1 small banana
  • 1 cup soy milk
  • oil, for brushing


  • 1) In a medium saucepan, combine chopped apples, water, sugar and cinnamon. Simmer over low heat for 15 minutes, until apples are tender. Set mixture aside to cool.
  • 2) Preheat oven to 350°F.
  • 3) In a medium bowl, sift collectively flour, cornstarch, and salt; set aside.
  • 4) In a meals processor or blender, combine banana and 1/4 cup of the soy milk. Course of until clean. Add remaining soy milk and course of until well-blended. Add flour and cornstarch combination and process till just blended.
  • 5) Warmth an 8″ nonstick skillet or crepe pan until a drop of water skates throughout the floor. Brush calmly with oil and pour in a scant 1/4 cup of the batter. Immediately rotate and tilt the pan to cover the underside and a bit up the edges. Prepare dinner over med warmth till prime is not moist, about 1 minute. Flip and prepare dinner other aspect until golden, about 20 seconds. Remove and set aside. Repeat with remaining batter. (It is best to have Eight thin pancakes.)
  • 6) Place a pancake on a work floor and place 1/Eight of the apple mixture crosswise in a row, slightly under middle, leaving a 1″ border on both end. Fold the closest end up over the filling, then fold the closest end up over the filling, then fold each side in in the direction of the center and roll up. Repeat with remaining pancakes and filling. Organize blintzes in a calmly oiled baking dish and bake till calmly browned, about 30 minutes.


http://veganamericanprincess.com/a-yummy-yom-kippur-break-the-fast-menu/Vegan Lemon Cheesecake

from Mayim Biailik’s Kveller

For the crust:

  • 1 cup graham cracker crumbs
  • zest of one lemon
  • 6 Tablespoons unsalted, unhydrogenated margarine, melted

For the filling:

  • 1 14-oz.package deal silken tofu
  • 1 Eight-oz.package deal vegan cream cheese
  • 2/Three cup sugar
  • 1/Four cup recent lemon juice
  • half teaspoon vanilla extract
  • half teaspoon dried ginger
  • 2 Tablespoons cornstarch


  • 1) Mix graham cracker crumbs, lemon zest, and margarine and stir to evenly coat the crumbs. Press the combination into the underside of a 9-inch pie pan and refrigerate while making the filling.
  • 2) Preheat oven to 350 degrees. Place silken tofu and vegan cream cheese within the food processor or blender and course of until clean. Add sugar and course of until nicely mixed, approximately 3 minutes.
  • 4) In a separate bowl, mix lemon juice, vanilla, and ginger. Whisk in cornstarch, then pour mixture into food processor and mix until clean.
  • 5) Pour into crust and bake for 45 minutes until set (the middle will nonetheless be barely wobbly).
  • 6) Permit to chill to room temperature, then refrigerate for a minimum of Four hours or ideally over night time.


http://veganamericanprincess.com/a-yummy-yom-kippur-break-the-fast-menu/Vegan Rugelach

from The Joy of Vegan Baking by Colleen Patrick-Goudreau

Serves 12.


  • 1 cup non-dairy butter
  • 1 package deal non-dairy cream cheese
  • 2 cups natural all function flour
  • 1/4 tsp. sea salt
  • 1/Three cup non-dairy sour cream
  • 1/Four cup granulated natural sugar
  • 1 tbsp. ground natural cinnamon
  • 1 tsp. floor organic nutmeg
  • 1 tsp. ground natural ginger
  • 1 cup walnuts, chopped finely
  • half cup raisins, chopped finely
  • 1 cup natural strawberry jam


  • 1) Preheat the oven to 350 levels.
  • 2) Use a meals processor or mixer to combine the butter, cream cheese, flour, salt, and sour cream.
  • 3) Form crumbly dough into Four items and roll into flattened balls, and then chill each in plastic wrap for a minimum of 2 hours.
  • Four) Combine the walnuts, sugar, cinnamon, nutmeg ginger and raisins in a bowl and put aside.
  • 5) Flour your counter prime and roll every of the dough balls right into a 9-inch circle, after which spread the jam on every circle.
  • 6) Divide the sugar, walnut, and raisin combination evenly among the dough circles and press it flippantly into the jam to stay.
  • 7) Reduce the dough like a pizza into 12 even slices.
  • 8) Roll the wedges from the broad finish to the small level and place the roll-up with the point aspect down on a cookie sheet.
  • 9) Bake for 22 minutes, or until frivolously golden brown. Cool.


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Glad & Wholesome New Yr to All!


xox Ellen