9 Days Meatless Hints And Tips
By: Naomi Ross
When someone suffers a loss or tragedy, the last thing they are thinking about is what’s for dinner. During times of sadness, while food is necessary for nutrition and health, it is certainly not the focus, nor where we invest our mental energies. At the same time, anyone who has ever cooked for a shivah house knows that a solid meal is needed and deeply appreciated for those in mourning. The upcoming period of the “Nine Days” is a sober reminder of our national mourning; a custom to abstain from meat and wine certainly reminds us that it is not a time for fancy indulgent foods and celebratory fare.
If you are a “dairy person” (or vegetarian), this change in menu may not faze you; however, if you are of the more carnivorous sorts, you may feel a bit challenged in how to cook to satisfy your family’s appetite. When planning suppers, I look for something pareve or dairy that is filling, yet not too extravagant in keeping with the tone of this period. This is a time for comfort foods bound to warm your soul. Here are my suggestions for “Nine Days” meals that will satiate even the most ravenous carnivore.
Seared tuna steak. Tuna steaks are quite meaty and filling. Seasoned with salt and pepper, sear in a pan on high heat, about 3-4 minutes per side for a 1-inch thick steak—it is best served rare (less time for thinner steaks). Garnish with lemon and serve with steamed or roasted vegetables and mashed potatoes on the side. Sliced thin, leftovers make great sandwiches or salads the next day! Sesame-crusted is also a nice option!
Grilled Portobello Mushroom Burgers. Portobello mushrooms also have a meat-like consistency. Grill or broil portobellas, marinated in balsamic vinegar and olive oil. Serve on a toasted hamburger bun topped with melted mozzarella cheese, a slice of tomato, and some fresh chopped basil (or buns smeared with pesto). That’s a yummy burger!
Eggplant Parmesan. Always a satisfying classic. Serve with fresh spaghetti with extra marinara sauce on hand.
Fish Tacos. Easy to assemble with endless options for toppings and condiments like guacamole, pickled red onions, sour creams, cabbage salad, salsas, and more.
Avocado Toasts. Mash avocados with fresh lime juice, chili flakes, garlic powder, salt and pepper, and plenty of crumbled feta cheese. Spread mixture on toasts and top with fried eggs. An all-in-one comfort meal.
Sushi Salad/Poke Bowls. Load up your rice bowls with your choice of thinly sliced or shredded carrots, cucumbers, avocado, radish, mango, and scallions. Add proteins like edamame, kani, raw tuna, or salmon. Top with your favorite soy sauce, sweet sauce, and/or spicy mayo. Healthy and delish!
Make an otherwise light meal much more filling just by serving an appetizer first, be it a soup or salad. Bulk up the meal with garlic bread or pita on the side as well.
{Sushi Salad with Toasted Sesame Nori
All the components of your favorite sushi rolls in one great salad. Serve as a fun appetizer or as a light lunch entrée.
Serves 6
Ingredients:
1 recipe Sushi Rice (recipe below)
1 1/2 cups coarsely shredded or matchstick-cut carrots
3-4 scallions, thinly sliced
1 cup sliced snow peas
1 (16 oz.) pkg. kani (mock crab meat), coarsely chopped
1 mango, peeled and julienned
1-2 tsp. sesame seeds
Optional: Toasted Sesame Nori (recipe below), cut into 1-inch strips
Optional: Soy-braised Shiitake Mushrooms (recipe below)
1-2 avocados, thinly sliced
Directions:
Prepare Sushi Rice as per recipe below. In a large mixing bowl, combine warm rice with carrots, scallions, snow peas, kani, mango, and sesame seeds.
To serve, divide among serving plates; top with Nori strips. Garnish with avocado slices and optional mushrooms. Serve with soy sauce, sweet sauce, and/or spicy mayo.
Cook’s Tip: For beautiful plated presentation, use a small, round ring mold or teacup to plate sushi salad. Top with Nori layer. Surround with sliced avocado in a sunburst pattern.
{Sushi Rice
Be sure to use Nishiki rice, the round, short-grain glutinous rice that gives sushi rice its characteristic “sticky” quality. For best results, use a rice cooker to make rice.
Yield: approx. 6 cups of cooked rice
Ingredients:
18 oz. (2 1/4 cups) sushi rice
3 cups water
4 tablespoons rice vinegar
3 tablespoons sugar
1 teaspoon salt
Directions:
Pour rice into a large bowl and wash in cold water, rubbing grains gently. Drain and repeat three or four times until water runs clear. Soak rice in cold water for 15 to 20 minutes until grains turn milky white.
While rice soaks, combine rice vinegar, sugar, and salt in a small bowl. Stir until the sugar dissolves. Set aside.
If using a rice cooker: transfer rice to the bowl of the rice cooker; add water to level indicated in rice cooker pan for 3 cups. Close lid and switch it on. When rice is done, let it “rest” in rice cooker for 15 minutes to absorb excess moisture.
If cooking on stovetop: transfer rice to a medium saucepan. Add 3 cups water. Bring to a boil over medium heat, then immediately cover, and reduce heat to low. Cook for 18 minutes, or until all water is absorbed. Do not peek early or you will interrupt the steaming process. When rice is done, let it “rest” for 15 minutes to absorb excess moisture.
Loosen cooked rice with rice spatula. Dump rice into a large, wide, shallow non-reactive dish. Pour vinegar mixture evenly over rice and mix using a spatula in a cutting and folding motion. The vinegar seasoning must be mixed while rice is hot.
As you are folding in the vinegar mixture, fan the rice briskly with a hand or electric fan to evaporate excess moisture. Continue fanning and mixing until the rice has absorbed all liquid and takes on a glossy appearance.
{Toasted Sesame Nori
Great as a topping or snack, these “crackers” can be made 2 days ahead and stored in a sealed container. Use scissors to cut to desired size.
Ingredients:
2 large sheets or 4 half-size sheets toasted Nori (seaweed)
1 tsp. toasted sesame oil
1-2 tsp. sesame seeds
Directions:
Preheat oven to 250°F degrees.
Line a baking sheet with parchment paper.
Place Nori sheets on parchment paper.
Use a pastry brush to brush with sesame oil.
Sprinkle evenly with sesame seeds.
Bake for 20 minutes.
Cool; cut into squares or desired size.
{Soy-Braised Shiitake Mushrooms
A brief braise with soy and mirin intensifies these flavorful mushrooms. Add them to your favorite Asian dishes for a boost!
Ingredients:
5 oz. sliced shiitake mushrooms
2 tbsp. soy sauce
2 tbsp. mirin or Sake
1 1/2 tbsp. water
Directions:
Place all ingredients in a small saucepan. Bring to a simmer over medium heat, then cover and reduce heat to low. Cook for 10-15 minutes or until mushrooms are tender and have reduced.
Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022. Follow her at @naomirosscooks on Instagram/FB/TikTok or visit NaomiRossCooks.com.
