A popular Jewish cookbook features sample dinner menus that would knock your socks off and stuff you up to your eyebrows. One suggested meal consists of homemade knishes, stuffed breast of veal, sweet and sour cabbage, kasha varnishkes and poppyseed cake—and that’s for just a weeknight meal. We at Jews for Jesus ask: Who eats like this anymore? Who cooks like this anymore? And how come there aren’t any menus like this for Yom Kippur?
Okay, we’re only kidding. Yom Kippur, the Day of Atonement, is traditionally a day of fasting and repentance. It’s not a time to think about cooking. Jewish believers often spend the day at home or at their local congregations, thinking and praying about our people who do not know the fullness of forgiveness in our kipporah, the Lamb of God, the Messiah Yeshua. We ask God to forgive us for our own sins as well, fully aware that this is not a once-a-year experience. Our peace comes from the assurance of our daily relationship with God and the final and complete work He has done in the Messiah.
But at the end of the fast we celebrate and enjoy a meal together with others, and so once again we ask the age-old question: What’s for supper?” It is traditional (perhaps because it is easier on the stomach) to have a dairy meal to break the fast.…
Offered here are two great meatless dishes (sometimes the word “vegetarian” scares people!) that can easily be prepared before Erev Yom Kippur and then reheated.
Laure Brook-Krueger’s Tofu-Spinach Pie
We have been meeting more and more people who, for either health (lactose-intolerance) or various other reasons, do not eat dairy products. Laure Brook-Krueger, a new Jewish believer from Evanston, Illinois, offers us such a recipe (see below) for Tofu-Spinach pie. She and her husband Jeffrey have two sons and four cats. Says Laure about herself, “I always enjoy finding new and different ways to honor and celebrate people and life events.” We hope that this recipe will become a welcome addition to your Yom Kippur breakfast tradition.
Diane Cohens’s Easy “Kosknop”
Pronounced “casenip” (not catnip), this recipe from Diane Cohen’s mother is easy to prepare and gentle on the stomach. Diane, wife of Hyam (of Purple Pomegranate Productions fame) is a grandmother, nurse, missionary and unofficial winner of the Camp Gilgal “Jewish Mother” award.
- 1 package lasagna noodles, cooked according to box directions
- 1 quart pot or dry curd cottage cheese
- 4 eggs, beaten
- 1/2 teaspoon salt
- 2 cups stale toast cubes (use day-old bread)
- 1 1/2 tablespoons butter or margarine
In large bowl beat together cheese with eggs and salt. Grease a 9″ x 13″ baking pan with cooking spray. Alternate layers of noodles and cheese mixture in pan. Cover tightly with aluminum foil and bake for 30 minutes in a preheated 325 degree oven. Remove foil and top with toast cubes; dot with butter or margarine. Bake 15 minutes more. Serves six.
- 1 (10-ounce) package frozen, chopped spinach; thawed, water squeezed out
2 (10-ounce) bags fresh spinach, steamed and well-drained
- 1 partially baked 9″ pie shell
- 2 tablespoons vegetable oil
- 1 1/2 cups onions, chopped
- 1 1/2 pounds tofu, crumbled
- 1/2 teaspoon dried thyme
- 1 tablespoon lemon juice
- 1 1/2 teaspoons salt
In large frying pan heat oil over medium heat; add onions and saute until soft and translucent. Add spinach, lower heat and saute together for two minutes, stirring until well mixed. Remove from heat and add remaining ingredients. Pour into pie shell and bake for 30 minutes in preheated 400 degree oven until crust is golden. Serves four to six.