View Full Version : Raw Menu for a Bat Mitzvah!
04-24-2007, 08:58 AM
I need help planning the menu for my daughters Bat Mitzvah. She is a strict vegan (for animal rights reasons) and is nearly 100% raw. My husband and I are also raw vegans, but the rest of our extended family are SAD'ers.
What raw dishes would you include in the menu that would satisfy a mass of SAD'ers? I was going to try to include some meat dishes to appease them, but my daughter greatly protested! There will be no animal products at her Bat Mitzvah :D
I need suggestions for:
Any help you could give me would be be greatly appreciated:)
04-24-2007, 09:16 AM
Alissa's rye bagels
mock chopped liver (you HAVE to have chopped liver at a bat mitzvah):
1 cup lentils or peas soaked, and/or sprouted
1 tablespoon extra virgin olive oil
1 medium onion
3/4 to 1 cup walnuts
1 teaspoon (or more) freshly squeezed lemon juice
kelp powder or granules to taste
a pinch of cayenne pepper
optional: minced celery, red bell pepper, grated carrots, or other chopped vegetables.
Process the lentil sprouts, walnuts, and onion in a Champion juicer. Turn into a bowl, and add the oil and seasonings to taste. When adding the fresh lemon juice, start with 1 teaspoon and increase (up to 1 tablespoon) if you prefer more. Let this mixture set for a few hours and mix again before serving. For a chunkier mixture add finely minced celery, red bell pepper, grated carrots or other chopped vegetables. Serve with Living Foods Matzoh or finger vegetables.
Living Foods Tsimmes (Ashkenazi Style)
Based on a recipe by Robin Silberman, from rawfoodsnews.org
½ pound mixture of soaked pitted prunes and raisins and/or soaked dried apricots (Soak these overnight in freshly squeezed orange juice, not water)
1 large sweet potato
½ pound carrots (Note: You can substitute additional winter squash for carrots)
1 small orange squash (butternut or kabocha)
1 small turnip
1 small sweet apple (fuji, red delicious) optional
1/3 cup freshly squeezed orange juice
optional: 5 or more chopped pitted dates
1 ½ teaspoon ground cinnamon, or to taste
½ teaspoon ground ginger, or to taste
Soak prunes, raisins, and apricots overnight in freshly squeezed orange juice.
Finely grate the sweet potatoes, carrots, squash, parsnip, and turnip in a Champion juicer or food processor. Mix the vegetables, and set aside.
Peel, core and chop the apple. Chop the dates.
Combine part of the soaked prunes, raisins, or apricots with some of the orange juice in a blender until it is a consistency of thick sauce. Add a small part of the chopped dates. Add cinnamon and ginger to the sauce. Combine as much of the sauce to the grated vegetables as needed.
Add the chopped apples, and the chopped soaked fruit. Mix thoroughly. Taste again for correct seasonings. This recipe should be sweet. Because of the heaviness of this dish, serve it with something light.
6 large tomatoes, diced, or in wedges
6 cucumbers (or 3 English cucumbers], diced
1/2 cup chopped scallions
2 large carrots, grated
radishes, finely sliced
4 tbsp. olive oil
2 tbsp. lemon juice or vinegar
1 cup chopped parsley
2 tablespoons dill (optional)
2 teaspoon celery seed (optional)
salt & pepper to taste
3 cups almonds, unsoaked
3 cups dried unsweetened coconut
fresh pineapple juice (or orange juice) for liquid and sweetness
2 tablespoons non-alcoholic almond extract (for added almond flavor)
optional: dried orange rind and freshly squeezed orange juice
Grind the almonds finely. Grind the coconut finely. Mix the bananas and the juice in a blender to a mushy texture. Add this to the almond-coconut mixture. The mixture should be heavy and pliable, not loose. Add more coconut to get the right consistency. Add the extract for taste. Form tiny balls of the mixture and place on dehydrator trays (on teflex sheets) and dehydrate until dry, but chewy. For a more "orangy" flavor, use dried orange rind with the orange juice. Makes about 75 tiny macaroons.
04-24-2007, 09:25 AM
flygirl - you are funny! These recipes sound very good!!!
04-24-2007, 03:46 PM
She is a strict vegan (for animal rights reasons)
GOOD for HER! I wish I was so enlightened as at her age. You must be so proud!
04-24-2007, 05:59 PM
For the entree, I'm wondering about eggplant? Maybe lasagna?
For me remembering my roots, I don't remember bagels as part of the event, but surely rye bread.
I bet the onion bread would be great too.
A fakin sour cream would be nice, ranch dressing too....just trying to make it what others would eat.
Yes, I love the idea of finger foods suggested.
BBQ Chicken Fingers (raw)
Check above link for many recipes from various chefs although we know who is the best: Alissa and she has recipes there.
The Raw Version of Imitation Chicken, These are spicier than my Chick-Un Patties, and are delicious served with honey-mustard sauce.
Recipe by Alissa Cohen
Alissa's Recipes on GreenChefs.tv are from her Amazing Book and DVD Living on Live Food (Living on Live Food Book - 254 Recipes - 543 Pgs - 5 Lbs - 32 Chapters)
Oh jicama french fries ....or mashed potatoes....(cauliflower style)
Dessert--pick any one of our gem recipes...maybe some cake, maybe some RP famous brownies, maybe RAWK's cinnamon rolls....You can probably make the desserts ahead......................
The bread surely you could make ahead too...
Coleslaw and mayo could be made ahead.
Maybe: Bean-less Falafel
From Alissa Cohen's "Living on Live Food" per carmella
I’m not all that crazy about eating a lot of beans, they just don’t digest well for me. But, I love falafel, which is usually made with chickpeas. The solution: almonds! These are out of this world! Dehydrate them for only a few hours and they come out fluffy and soft.
2 cups almonds
1/2 cup cilantro
1/4 cup parsley
4 Tablespoons lemon juice
2 Tablespoons tahini
1 Tablespoon olive oil
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
3/4 cup water
In a food processor, blend the almonds until fine.
Add the remaining ingredients, and blend well.
Roll mixture into small balls and place on a mesh dehydrator screen.
Dehydrate at 105 degrees for 4-5 hours, longer if you desire a crispy falafel.
Serve with Cucumber Sauce.
Check Carmella blog for this recipe above and also cucumber sauce....
She has fabulous ideas/recipes shared there too.
Maybe some crackers for a nice mock hummus without beans dishvif above is not what you are seeking....Matt's takes zucchini.......Matt Samuelson's is great.
Enjoy the Mitzvah!
"rosenberg" --the only child left out of the celebration in the family....
04-24-2007, 06:42 PM
They are expensive, but Pure Food has beautiful cakes...I think this would be just the occasion. I think it's wonderful your daughter is so adament about her beliefs. I was 14 when I first went vegetarian.
04-24-2007, 06:47 PM
Just wanted to say a few things....first I'll agree that it's so encouraging to know that there are those among our young people who are so enlightened and compassionate. Second, it's such a great idea to have an all-raw bah-mitzvah! I was considering doing that for my college graduation party in a week...but that's easier since most of it was going to be finger food anyways!
04-25-2007, 03:24 AM
Wow, you gals are great! What wonderful ideas and recipes.... I am most thoroughly impressed. I think I will sit down today with my daughter and look over all of your recipes and let her help me decide.
Thanks for the kudos for my daughter. She volunteers at the local animal shelter every week and she is my hero :) At age 13, she is already a mainstream animal activist and will change the world for the better, I can guarantee that.
08-19-2008, 12:55 PM
Old link but great recipes worth bumping.
I also don't remember bagels at bar or bat mitz.
I would love to know how it went even way after the fact and the menu.
08-19-2008, 12:57 PM
Worth bumping for great recipes.
Wonder how the special event went even though way done.
What was the menu of choice?
08-19-2008, 06:10 PM
Did you have the Raw Bat Mitzvah yet?
I would also be interested to know what you are serving too! :)
Here a Jewish type of recipe for Lox with the Bagels:
08-26-2008, 06:31 PM
Sorry, but the lox didn't look like I remember it. I remember sllicing it thin for bagels, lox and cream cheese. Thanks for sharing however. I'm sure it's a great recipe.
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