{"id":1199,"date":"2015-06-24T22:28:12","date_gmt":"2015-06-25T04:28:12","guid":{"rendered":"http:\/\/vegetatingwithleslie.org\/?p=1199"},"modified":"2017-04-20T14:27:26","modified_gmt":"2017-04-20T20:27:26","slug":"celebrating-life-a-vegan-shabbat-dinner","status":"publish","type":"post","link":"https:\/\/vegetatingwithleslie.org\/?p=1199","title":{"rendered":"Celebrating Life: A Vegan Shabbat Dinner"},"content":{"rendered":"
\"shabbat01\"<\/a>
Getting ready for our guests to arrive . . . four sets of each of seven salads. The challot are not yet on the table.<\/figcaption><\/figure>\n

Last week, we shared a monthly Shabbat dinner in my shul. We call these evenings “Third Fridays” because that’s when we come together to enjoy one of the high points of the Sabbath, an extended communal dinner with learning and songs.<\/p>\n

I like to prepare these meals. It’s a meaningful way for me to structure my week. I used to make elaborate meals every week and have guests in my West Rogers Park home. My week was oriented toward finishing the house cleaning, shopping and cooking by sundown on Friday, the beginning of Shabbat.<\/p>\n

Then for 26 hours, I “rested,” that is, I visited with friends and family at dinners and midday meals\u00a0during this weekly holiday, went to synagogue, read, walked and occasionally napped. At the end of the day, well after sunset, I lit the havdalah<\/em> candle and recited the prayers that end the Sabbath. Then there\u00a0was\u00a0that sudden frenzy of activity\u00a0with the Sabbath over when it was time\u00a0to run out to a movie or some other Saturday evening activity.<\/p>\n

Since cooking isn’t permitted on the Sabbath in a traditional community (cooking is defined as boiling liquid), all the cooking needs to happen before candle-lighting, or sunset, Friday evening. This means there’s something of a frenzy before the Sabbath begins as well.<\/p>\n

One of the ways I like to think about that rush before Shabbat is that I am\u00a0creating the experience for myself (and others) of being nurtured. With everything made before Shabbat begins, I am\u00a0able to sit at the table with everyone\u00a0else\u00a0to enjoy the food and friendship and songs. I feel nurtured. I have bread without work in that moment.<\/p>\n

\"Two<\/a>
Two Vegan Spelt Challot, plated and tucked under their cover and ready for Shabbat dinner.<\/figcaption><\/figure>\n

It’s hard to describe this weekly experience to someone who has never enjoyed it, the special feelings associated with each hour of the day as the angle of the sun changes and the prayers and songs move successively through the themes of creation, revelation and redemption. There is a feeling of nostalgia and longing associated with those last rays of light slanting into a room at\u00a0the close of the day toward havdalah <\/em>and the end of this special time. Rabbi Abraham Joshua Heschel calls the Sabbath, “a palace in time.”<\/p>\n

\"sabbath_heschel\"<\/a><\/p>\n

Sometimes I miss living in a neighborhood that supports this way of living, a community\u00a0where everything is walking distance, including people with whom I can share the occasion. I’ve really been happy to be able to prepare a Friday evening meal for my synagogue and share it with friends there.<\/p>\n

A few months back, I decided to make these Shabbat dinners vegan. My Sabbath experience is deeper and richer and more full of joy when my meals are plant-based, and I have enjoyed the opportunity to try out new dishes with my friends.<\/p>\n

\"Organizing<\/a>
Organizing my salads before moving them to the table, four dishes for each of seven salads.<\/figcaption><\/figure>\n

Here is the menu we enjoyed:<\/p>\n

Vegan Spelt Challah<\/strong><\/a> & Wine for Kiddush
\nSalads: Muhammara<\/strong><\/a>, Tomatoes & Cucumbers, Navy Beans with Dill, Hummus<\/strong><\/a>, Red Cabbage Slaw<\/strong><\/a>, Babaganoush<\/strong><\/a>, Sweet Red Pepper Salad<\/strong><\/a>, Kalamata Olives
\nSoups: Choice of Red Lentil Soup<\/strong><\/a> or Ricey Spinach Soup
\nEntree: Black Bean and Zucchini Pasta with Ratatouille Topping (I also made sauces, Harif<\/strong><\/a>, Z’hug<\/strong><\/a> and a mild Salsa Verde)
\nDessert: Vegan Chocolate Mousse, Strawberries, Toasted Almonds<\/p>\n

Two of these salads were new to my Shabbat repertoire: Navy Beans with Dill and the Babaganoush. Well, the Babaganoush isn’t really new — it’s just that I used to use Labne, a thick Middle Eastern yogurt, to make mine. This version was vegan.<\/p>\n

\"Navy<\/a>
Navy Bean Salad with Dill – a wonderful salad, especially in the summer, cold, dilly and lemony.<\/figcaption><\/figure>\n
\"Babaganoush<\/a>
Babaganoush – a vegan version. Instead of adding Labne, I made a batch of Tahina sauce to mix in. I’ll post the recipe soon.<\/figcaption><\/figure>\n

I shopped on Wednesday, made all the salads and the mousse on Thursday and made the soups and entr\u00e9e on Friday. I make challah twice a week and freeze\u00a0at least one loaf a week for these dinners, which at the present time require four challot. At 3 PM, we left for the synagogue so we could set the tables and\u00a0plate the salads before Shabbat.<\/p>\n

I always prepare a two-minute thought to share with our group, and this time, I asked everyone to think about the difference between habit and ritual.\u00a0This is a question I worked with recently in preparation for a class I plan to teach next spring. So far I have five ideas about how they are different, but I shared just one: that ritual requires thought and intention while habits are, and are meant to be, thoughtless.<\/p>\n

I was very happy to have Rabbi Maralee Gordon with us this week. That meant I could turn the evening over to her to lead Kiddush<\/em> at the beginning of the evening and Birkat ha-Mazon<\/em> and singing at the other end of the evening. Everybody helped with serving and cleanup, and I enjoyed a beautiful Shabbat evening with my friends!<\/p>\n

For more, visit my blog, vegetatingwithleslie.org<\/strong><\/a>, “Like” me on FaceBook\/Vegetating with Leslie<\/strong> or follow me on Twitter<\/strong>, @vegwithleslie<\/strong>.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Last week, we shared a monthly Shabbat dinner in my shul. We call these evenings “Third Fridays” because that’s when we come together to enjoy one of the high points of the Sabbath, an extended communal dinner with learning and songs. I <\/p>\n

Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[11,15,8,7],"tags":[51,27],"class_list":["post-1199","post","type-post","status-publish","format-standard","hentry","category-breads","category-projects","category-salads","category-soups","tag-shabbat","tag-vegan"],"yoast_head":"\nCelebrating Life: A Vegan Shabbat Dinner - Vegetating with Leslie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vegetatingwithleslie.org\/?p=1199\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Celebrating Life: A Vegan Shabbat Dinner - Vegetating with Leslie\" \/>\n<meta property=\"og:description\" content=\"Last week, we shared a monthly Shabbat dinner in my shul. 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