{"id":41349,"date":"2015-07-16T08:06:21","date_gmt":"2015-07-16T13:06:21","guid":{"rendered":"https:\/\/www.ou.org\/life\/?p=41349"},"modified":"2017-04-19T00:49:21","modified_gmt":"2017-04-19T05:49:21","slug":"meatless-menus-for-the-nine-days","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/meatless-menus-for-the-nine-days\/","title":{"rendered":"Meatless Menus for the Nine Days"},"content":{"rendered":"<p>Still worried what you will feed your family during the Nine Days? Here are more recipes from popular kosher bloggers that are sure to keep perspectives on mourning for the right reasons<em> (ahem\u2014not because they can\u2019t eat meat).<\/em><\/p>\n<p>Be sure to visit the blogs for more step-by-step photos and anecdotes for each recipe.<\/p>\n<p>Please keep in mind that fresh herbs and vegetables may require checking for infestation, and certain cheeses require waiting before eating meat (yes, not relevant for the next few days but to keep in mind if these recipes are prepared in the future). Please consult the <a href=\"https:\/\/oukosher.org\/ou-guide-to-checking-produce-and-more\/\">OU&#8217;s guidelines<\/a> for checking fruits and vegetables, as well as the OU <a href=\"https:\/\/oukosher.org\/blog\/consumer-kosher\/aged-cheese-list\/\">aged cheese list.<\/a><\/p>\n<p>Enjoy!<em>\u00a0\u00a0<\/em><\/p>\n<h2 style=\"text-align: center;\"><strong><em><a href=\"http:\/\/morequicheplease.com\/\">More Quiche, Please!<\/a><\/em><\/strong><\/h2>\n<p><a href=\"https:\/\/www.ou.org\/life\/files\/veg-meatballs-web.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41321 alignright\" src=\"https:\/\/www.ou.org\/life\/files\/veg-meatballs-web.jpg\" alt=\"VLUU L200 \/ Samsung L200\" width=\"300\" height=\"220\" \/><\/a><\/p>\n<h3><span style=\"text-decoration: underline;\"><a href=\"http:\/\/morequicheplease.com\/2014\/04\/vegetarian-meatballs\/\"><strong>Vegetarian \u201cMeatballs\u201d<\/strong><\/a><strong> (Pareve)<\/strong><\/span><\/h3>\n<p>Yields 25\u00a0to 30 meatballs<\/p>\n<h4><strong><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/strong><\/h4>\n<ul>\n<li><em>6 Tablespoons olive oil, divided<\/em><\/li>\n<li><em>1 onion, diced<\/em><\/li>\n<li><em>1 carton fresh mushrooms, chopped<\/em><\/li>\n<li><em>1 medium\/large eggplant, peeled and diced<\/em><\/li>\n<li><em>1 teaspoon salt<\/em><\/li>\n<li><em>1 teaspoon dried basil<\/em><\/li>\n<li><em>1 teaspoon dried oregano<\/em><\/li>\n<li><em>Black pepper, to taste<\/em><\/li>\n<li><em>2 eggs<\/em><\/li>\n<li><em>1\u00bd cups matzah meal (not whole wheat \u2014 too dense)<\/em><\/li>\n<li><em>Tomato sauce, for serving<\/em><\/li>\n<\/ul>\n<h4><strong><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/strong><\/h4>\n<ol>\n<li>In a large skillet, heat 2 tablespoons of oil. Saut\u00e9 the onion for 10 minutes, until just starting to brown. (Give them a stir halfway through the cooking time to make sure they don\u2019t burn.)<\/li>\n<li>Add the mushrooms and continue cooking another 10 minutes. Scoop the onions and mushrooms into a large mixing bowl and set aside.<\/li>\n<li>Add 2 more tablespoons of oil to the skillet. Add the eggplant, stir to lightly coat in the oil, and cook (covered) for 20 minutes, stirring once halfway through. When you stir, scrape up any brown bits on the bottom of the pan and mix them back into the eggplant. I like to add the remaining 2 tablespoons of oil at this point, though you could probably skip that if you\u2019d like.<\/li>\n<li>Preheat the oven to 350\u00baF and line a baking sheet with parchment paper. Set aside while you finish the meatball batter.<\/li>\n<li>Scoop the eggplant into bowl with the mushrooms and onions. Mash everything with a potato masher. It doesn\u2019t need to be a totally smooth mixture, you just want to help everything come together a little.<\/li>\n<li>Add the salt, basil, oregano, black pepper, eggs, and matzah meal and mix just until everything is incorporated.<\/li>\n<li>Roll the mixture into 25-30 balls and place on the prepared baking sheet, as close together as needed. Bake for 15 minutes.<\/li>\n<li>To finish, bring the sauce you\u2019ll serve with the meatballs to a boil in a large pot. Add the meatballs and simmer on low, covered, for 30 minutes. Once in a while, stir gently to make sure nothing is sticking to the bottom and burning.<\/li>\n<li>Serve hot with mashed potatoes, zucchini noodles, or your favorite grain or pasta.<\/li>\n<\/ol>\n<p><em>Inspired by The Gush Gourmet and many others<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong><a href=\"https:\/\/www.ou.org\/life\/files\/pierogi-lasagna-web.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41318 alignright\" src=\"https:\/\/www.ou.org\/life\/files\/pierogi-lasagna-web.jpg\" alt=\"VLUU L200 \/ Samsung L200\" width=\"299\" height=\"224\" \/><\/a>Cheesy Pierogi Lasagna<\/strong><strong> (Dairy)<\/strong><\/span><\/h3>\n<p>6 servings (measurements are for an 8\u00d78 dish)<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span><strong>:<\/strong><\/h4>\n<ul>\n<li><em>10 small potatoes (about 2 lbs.), peeled and quartered<\/em><\/li>\n<li><em>1 large onion, diced<\/em><\/li>\n<li><em>1 Tablespoon oil<\/em><\/li>\n<li><em>4 Tablespoons unsalted butter<\/em><\/li>\n<li><em>1 cup cottage cheese or sour cream<\/em><\/li>\n<li><em>1 cup shredded mozzarella or cheddar cheese, divided (*please consult OU aged cheese list)<\/em><\/li>\n<li><em>Salt and pepper, to taste<\/em><\/li>\n<li><em>1 Tablespoon all-purpose flour<\/em><\/li>\n<li><em>\u00bd cup whole milk, plus extra for splashing (see directions)<\/em><\/li>\n<li><em>6 lasagna noodles, uncooked<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Directions<\/span><strong>:<\/strong><\/h4>\n<ol>\n<li>Fill a large pot about two-thirds of the way with water and bring to a boil. Add potatoes (they should be covered by the water by at least an inch) and reduce the\u00a0heat the medium-low. Cook for 20-30 minutes; when a\u00a0knife passes easily through the larger pieces, they\u2019re done. Drain and return to the pot.<\/li>\n<li>While the potatoes are cooking, heat oil in a non-stick skillet and saut\u00e9 onion until soft and lightly browned.<\/li>\n<li>Mash potatoes to a smooth consistency with a potato masher (that one\u2019s a shocker, huh?), adding 3 tablespoons of butter, cottage cheese\/sour cream, about two-thirds of the mozzarella\/cheddar, and the saut\u00e9ed onion. Taste and add salt and pepper as needed. Cover and set aside.<\/li>\n<li>Preheat oven to 350\u00baF<\/li>\n<li>Make b\u00e9chamel sauce: Melt one tablespoon of butter in a small saucepan and whisk in flour, stirring constantly over low heat for 30-60 seconds.<\/li>\n<li>Remove from heat and slowly add \u00bd cup\u00a0milk, continuing to stir constantly to ensure a smooth sauce. Return to heat and stir until thickened, 3-4 minutes. Season with a pinch of salt.<\/li>\n<li>Pour all of the sauce into an 8\u00d78 baking dish and spread across the bottom to create the first layer of the lasagna. Top with lasagna noodles (two fit perfectly side-by-side in my dish).<\/li>\n<li>Layer mashed potatoes and lasagna noodles until you reach the top of the dish or run out of potatoes.<\/li>\n<li>Follow each layer of potatoes with a small splash of milk, about 2 tablespoons\u2019 worth. Finish with a layer of potatoes, then top it off\u00a0with the reserved one-third of the shredded cheese, a final splash of milk, and a sprinkle of dried parsley, if you like (or even better, use fresh).<\/li>\n<li>Bake uncovered for 40\u00a0minutes, or until the cheese on the top starts to brown.<\/li>\n<li>Delicious when served right away, but also great after being reheated in the oven.<\/li>\n<\/ol>\n<p><em>Based on How Sweet It Is\u00a0<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong><a href=\"https:\/\/www.ou.org\/life\/files\/mexican-potato-bake-web.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41317 alignright\" src=\"https:\/\/www.ou.org\/life\/files\/mexican-potato-bake-web.jpg\" alt=\"VLUU L200 \/ Samsung L200\" width=\"295\" height=\"224\" \/><\/a>Mexican Potato Bake<\/strong><strong> (Dairy)<\/strong><\/span><\/h3>\n<p>8 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span><strong>:<\/strong><\/h4>\n<ul>\n<li><em>Cooking spray<\/em><\/li>\n<li><em>1 cup tomato paste mixed with \u00bd\u00a0cup water<\/em><\/li>\n<li><em>\u00bd\u00a0teaspoon salt<\/em><\/li>\n<li><em>\u00bd\u00a0teaspoon cumin<\/em><\/li>\n<li><em>\u00bd\u00a0teaspoon paprika<\/em><\/li>\n<li><em>Pinch Mexican chili pepper flakes or cayenne pepper<\/em><\/li>\n<li><em>4 medium potatoes, peeled<\/em><\/li>\n<li><em>1\u00a0(15-oz.) can black beans,\u00a0drained and rinsed\u00a0(or\u00a0<\/em><em>1\u00bd cups cooked, from \u00bd\u00a0cup dried beans<\/em><em>)<\/em><\/li>\n<li><em>\u00bd\u00a0cup sliced green olives<\/em><\/li>\n<li><em>1 bunch cilantro or parsley, stems discarded and leaves roughly chopped (*fresh herbs require checking)<\/em><\/li>\n<li><em>2 cups shredded mozzarella (or cheddar) cheese (*please consult OU aged cheese list)<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Directions<\/span><strong>:<\/strong><\/h4>\n<ol>\n<li>Preheat oven to 400\u00baF. Grease a 9&#215;13-inch baking dish with cooking spray.<\/li>\n<li>In a small bowl, mix tomato paste with salt, cumin, paprika, and Mexican chili flakes. Spread half of it over the bottom of the dish.<\/li>\n<li>Slice the potatoes very thinly with a mandolin (if you don\u2019t have one, use a very sharp knife and try to cut them about the same thickness so they\u2019ll cook evenly). Arrange half of them on top of the sauce, slightly overlapping each other. You should get two layers of potatoes.<\/li>\n<li>Sprinkle the black beans, olives, cilantro or parsley (reserve a small handful for the topping), and half the cheese over the potatoes.<\/li>\n<li>Top with the rest of the potatoes (you should get another two layers). Finally, spread the rest of the sauce over the top and add the rest of the cheese and the parsley.<\/li>\n<li>Cover with a greased sheet of aluminum foil (to avoid the cheese sticking to it) and bake for 2 hours. Remove the foil and return the dish to the oven for another 15 minutes, or just until the cheese is golden brown.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/morequicheplease.com\/\">More Quiche, Please<\/a><em>!<\/em><em> is the result of three loves: writing, editing, and cooking. For blogger Tali Simon, food is never only about what\u2019s on your plate \u2014 there\u2019s always some story behind it, some little bit of life peeking through. <em>More Quiche, Please<\/em>! Offers a variety of kosher vegetarian recipes and stories from the stove top, but also a glimpse into what life is like here on a yishuv near the Dead Sea.<\/em><\/p>\n<hr \/>\n<h2 style=\"text-align: center;\"><a href=\"http:\/\/www.challahcrumbs.com\/\"><strong>ChallahCrumbs<\/strong><\/a><\/h2>\n<h3><strong><a href=\"https:\/\/www.ou.org\/life\/files\/GrilledCheeseWraps-web.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-41316 alignright\" src=\"https:\/\/www.ou.org\/life\/files\/GrilledCheeseWraps-web.jpg\" alt=\"GrilledCheeseWraps-web\" width=\"300\" height=\"186\" \/><\/a><span style=\"text-decoration: underline;\">Grilled Cheese &amp; Vegetable Wraps<\/span><\/strong><span style=\"text-decoration: underline;\"><strong> (Dairy)<\/strong><\/span><\/h3>\n<p>6 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>6 tortilla wraps<\/em><\/li>\n<li><em>12 mushrooms, thinly sliced<\/em><\/li>\n<li><em>2 red peppers, cut into thin strips<\/em><\/li>\n<li><em>1 onion,<\/em><\/li>\n<li><em>1 Tablespoon olive oil<\/em><\/li>\n<li><em>Grated yellow cheese (*please consult <a href=\"https:\/\/oukosher.org\/blog\/consumer-kosher\/aged-cheese-list\/\">OU aged cheese list<\/a>)<\/em><\/li>\n<li><em>sweet chili sauce<\/em><\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Saut\u00e9 the mushrooms, peppers and onions.<\/li>\n<li>Divide equally among the tortilla wraps. Place the vegetables in a line in the center of the wrap.<\/li>\n<li>Sprinkle liberal amounts of grated cheese on the vegetables. Roll up the tortilla.<\/li>\n<li>Place in a sandwich maker until lightly browned.<\/li>\n<li>Serve with sweet chili sauce on the side.<\/li>\n<\/ol>\n<hr \/>\n<h3><strong><a href=\"https:\/\/www.ou.org\/life\/files\/gazpacho-web.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-41315 alignright\" src=\"https:\/\/www.ou.org\/life\/files\/gazpacho-web.jpg\" alt=\"gazpacho-web\" width=\"300\" height=\"201\" \/><\/a><span style=\"text-decoration: underline;\">Summer Gazpacho<\/span><\/strong><span style=\"text-decoration: underline;\"><strong> (Pareve)<\/strong><\/span><\/h3>\n<p>8 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 onion<\/em><\/li>\n<li><em>1 green pepper<\/em><\/li>\n<li><em>1 cucumber<\/em><\/li>\n<li><em>1 (15 oz.) can of crushed tomatoes<\/em><\/li>\n<li><em>1 (15 oz.) can of V-8, spicy tomato or regular tomatoes<\/em><\/li>\n<li><em>Salsa to taste (optional)<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Condiments<\/span>:<\/h4>\n<ul>\n<li><em>Tabasco Sauce<\/em><\/li>\n<li><em>Worcestershire Sauce (*be aware that some Worcestershire sauces are made with fish, which cannot be eaten together with meat)<\/em><\/li>\n<li><em>Croutons<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Chop up the vegetables in a food processor.<\/li>\n<li>Add the tomatoes, the V-8 and the Salsa.<\/li>\n<li>Refrigerate for 2 hours.<\/li>\n<li>Serve with an assortment of condiments.<\/li>\n<\/ol>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong><a href=\"https:\/\/www.ou.org\/life\/files\/Fritata-web.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-41314 alignright\" src=\"https:\/\/www.ou.org\/life\/files\/Fritata-web.jpg\" alt=\"Fritata-web\" width=\"200\" height=\"300\" \/><\/a>Vegetable Frittata<\/strong><strong> (Pareve)<\/strong><\/span><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span><strong>:<\/strong><\/h4>\n<ul>\n<li><em>1 \u00bd lb. fresh asparagus spears, cut into 1-inch pieces (*asparagus needs to be checked depending if it is green or white)<\/em><\/li>\n<li><em>1 medium yellow pepper, cut into \u00bc-inch strips<\/em><\/li>\n<li><em>1 medium orange pepper, cut into \u00bc-inch strips<\/em><\/li>\n<li><em>1 medium zucchini, cut into \u00bc-inch round slices (approximately 1 \u00bd cups)<\/em><\/li>\n<li><em>1 large onion, diced<\/em><\/li>\n<li><em>2 Tablespoons extra-virgin olive oil<\/em><\/li>\n<li><em>1 teaspoon salt<\/em><\/li>\n<li><em>Pepper to taste<\/em><\/li>\n<li><em>10 eggs, slightly beaten<\/em><\/li>\n<li><em>1 cup half-and-half<\/em><\/li>\n<li><em>2 Tablespoons minced parsley (*<\/em><em>requires checking)<\/em><\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 400\u00baF. Spray a cookie sheet with nonstick cooking spray.<\/li>\n<li>Place vegetables in a single layer on the cookie sheet, drizzle with oil, and sprinkle with salt and pepper. Roast for 30 minutes. Cool.<\/li>\n<li>Reduce oven to 350\u00baF. Transfer vegetables to a greased 9&#215;13-inch pan.<\/li>\n<li>In a separate bowl, mix beaten eggs, half-and-half, and parsley.<\/li>\n<li>Pour over vegetables and bake for 35 minutes.<\/li>\n<\/ol>\n<p><em>Devorah Katz is the founding editor of <\/em><a href=\"http:\/\/www.challahcrumbs.com\/\"><em>http:\/\/www.challahcrumbs.com\/<\/em><\/a><em>, a website for Jewish families with young children. She is the mother of five and lives with her family in Israel. When she is not writing for challahcrumbs, she can be found writing curriculum for the iCenter in Chicago and overseeing the curriculum for the Global Day of Jewish Learning. She also estimates that she has over 800 crayons in her house on any given day.<\/em><\/p>\n<hr \/>\n<h2 style=\"text-align: center;\"><a href=\"http:\/\/sevenbites.blogspot.com\/\"><strong>Seven Bites:<\/strong><\/a><\/h2>\n<h3><strong><a href=\"https:\/\/www.ou.org\/life\/files\/tuna-shells-web1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-41320 alignright\" src=\"https:\/\/www.ou.org\/life\/files\/tuna-shells-web1.jpg\" alt=\"tuna shells-web\" width=\"290\" height=\"224\" \/><\/a><span style=\"text-decoration: underline;\">Tuna Shells<\/span><\/strong><span style=\"text-decoration: underline;\"><strong> (Pareve)<\/strong><\/span><\/h3>\n<p>8\u00a0to 10 servings<\/p>\n<h4><strong><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/strong><\/h4>\n<ul>\n<li><em>4\u00a0cans of tuna (solid white-Albacore tuna in water)<\/em><\/li>\n<li><em>Pasta-jumbo shells<\/em><\/li>\n<li><em>7 tablespoons of light mayo<\/em><\/li>\n<li><em>2 teaspoons of sweetener (Sweet 10-sugar substitute)<\/em><\/li>\n<li><em>3 teaspoons of lemon juice<\/em><\/li>\n<li><em>Olive oil<\/em><\/li>\n<li><em>Onion powder<\/em><\/li>\n<\/ul>\n<h4><strong><span style=\"text-decoration: underline;\">Directions for Tuna<\/span>:<\/strong><\/h4>\n<ol>\n<li>Drain tuna cans and mix so that there are no chunks of tuna stuck together.<\/li>\n<li>Add in the mayo, mix. Repeat with sweetener, and lemon juice.<\/li>\n<li>Mix well.<\/li>\n<\/ol>\n<h4><strong><span style=\"text-decoration: underline;\">Directions for Pasta<\/span>:<\/strong><\/h4>\n<ol>\n<li>Preheat oven to 350\u00baF<\/li>\n<li>Boil water. \u00a0Pour the box of pasta in. Drain.<\/li>\n<li>Add 1 tablespoon of olive oil, and mix lightly making sure that the pasta shells don&#8217;t break.<\/li>\n<li>Take a 13x9x2-inch\u00a0baking dish, and lightly coat the bottom with olive oil<\/li>\n<li>Take a scoop of tuna and put it into each shell. Repeat this process until all shells are filled.<\/li>\n<li>Sprinkle some onion powder over all of the shells.<\/li>\n<li>Place baking dish in the oven for 30 minutes.<\/li>\n<\/ol>\n<hr \/>\n<h3><strong><a href=\"https:\/\/www.ou.org\/life\/files\/squash-pasta-web.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-41319 alignright\" src=\"https:\/\/www.ou.org\/life\/files\/squash-pasta-web.jpg\" alt=\"squash pasta-web\" width=\"229\" height=\"224\" srcset=\"https:\/\/www.ou.org\/life\/files\/squash-pasta-web.jpg 229w, https:\/\/www.ou.org\/life\/files\/squash-pasta-web-60x60.jpg 60w\" sizes=\"auto, (max-width: 229px) 100vw, 229px\" \/><\/a><span style=\"text-decoration: underline;\">Saut\u00e9ed Butternut Squash Pasta<\/span><\/strong><span style=\"text-decoration: underline;\"><strong> (Dairy)<\/strong><\/span><\/h3>\n<p>6 servings<\/p>\n<h4><strong><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/strong><\/h4>\n<ul>\n<li><em>1 lb. of angel hair pasta<\/em><\/li>\n<li><em>1 pint of cherry tomatoes <\/em><\/li>\n<li><em>2 cups of frozen cubed butternut squash <\/em><\/li>\n<li><em>\u00bd cup of olive oil <\/em><\/li>\n<li><em>1\/3 cup of white wine<\/em><\/li>\n<li><em>3 Tablespoons of milk<\/em><\/li>\n<li><em>1 cup of parmesan cheese (*please consult OU aged cheese list)<\/em><\/li>\n<\/ul>\n<h4><strong><span style=\"text-decoration: underline;\">Directions<\/span>:<\/strong><\/h4>\n<ol>\n<li>Cook pasta as directed from box. Set aside and let cool<\/li>\n<li>Wash cherry tomatoes and cut each in half<\/li>\n<li>In a saucepan, saut\u00e9 the cherry tomatoes in the olive oil. Once the consistency of the cherry tomatoes have become soft enough that they are considered to be &#8220;mushy&#8221;, place the butternut squash in the saucepan<\/li>\n<li>After about 5 minutes, add the white wine to the cherry tomatoes and butternut squash and leave on medium low until the wine has cooked down<\/li>\n<li>Blend the cherry tomatoes and butternut squash with an immersion blender. Add milk to create a creamy consistency<\/li>\n<li>Once placing the tomato-butternut squash sauce onto the pasta, place cheese to your liking<\/li>\n<li>Serve warm<\/li>\n<\/ol>\n<p><a href=\"http:\/\/sevenbites.blogspot.com\/\"><em>Seven Bites<\/em><\/a><em>\u00a0<\/em><em>encompasses the concept of cooking with Kosher food while using minimal ingredients. Lindsay Wess and Sara Yitzhaky want to share with our audience that creativity in the kitchen doesn\u2019t have to be complicated. From appetizers to desserts, we offer tips and tricks to help get you through some of the most difficult dishes, while only using seven ingredients.\u00a0 Cooking should be fun and effortless. We love sharing ways to make your dishes taste and look great while keeping it simple.\u00a0 If you hated being in the kitchen before, hopefully Seven Bites can show you how simple and stress free cooking can be.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Still worried what you will feed your family during the Nine Days? Here are more recipes from popular kosher bloggers that are sure to keep perspectives on mourning for the right reasons (ahem\u2014not because they can\u2019t eat meat). Be sure to visit the blogs for more step-by-step photos and anecdotes for each recipe. Please keep<\/p>\n","protected":false},"author":775,"featured_media":54795,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-41349","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Meatless Menus for the Nine Days - OU Life<\/title>\n<meta name=\"description\" content=\"Try these meatless recipes for the 9 days including Pierogi Lasagna, Mexican Potato Bake, Gazpacho, Vegetable Frittata, Tuna Shells &amp; Butternut Squash Pasta\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/meatless-menus-for-the-nine-days\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Meatless Menus for the Nine Days - 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