Shabbat Salatim

Jerusalem, G-d's Holy City, sits atop a mountain in the middle of a desert. No matter how hard the sun beats down, the air in the shade is nice & cool, and most of these stone houses do a great job of insulating their inhabitants from the heat. That is, until you add a פלטה (plata) blech and the temperature inside rises as quickly as your Shabbat meal warms. So what to do when it gets too hot for חמים (Chamim) hot meals?

Part of the beauty of a vegetarian/vegan diet is the bounty of filling dishes available for cold consumption. In the spirit of Shabbat, while sticking to my diet (a post about that to come, I'm sure) & at the request of my clean-eating omnivore rabbi back in NY, I present y'all with this week's שבת סלטים (Shabbat salatim) Shabbos salads.

1. Roasted cauliflower florets & eggplant cubes, tossed with grated carrots, thinly sliced red onion, & coated in Mama's take on Goddess Dressing (base: tehina, apple cider vinegar, soy sauce, garlic, parsley; mixed w/ hummus for added "creaminess.")

2. Fresh green salad of lettuce, cucumber, radish, fennel, & parsley.

3. Kholrabi (an amazing veggie cross b/t an apple & a radish that even Bubs the Picky Eater enjoys!) & chick peas tossed w/ rice wine vinegar & mint.

4. Grated beets & carrots with garlic, lemon juice, parsley & golden raisins.