What to menu plan for post Yom Kippur? Chana Lewis of The Jewish Woman advises we initially break-fast with “a glass of milk or juice; this puts sugar into the bloodstream and occupies space in the stomach, discouraging you from eating too rapidly.” Follow cold pressed beverage with a portion of “simple food,” then pause for a half-hour before tucking into the larger meal. Overloading on water and skipping salty dishes will remedy dehydration.
Keep in mind “the body protects itself from starvation when you are fasting by slowing down the rate at which it burns food,” explains Lewis. “Therefore, the calories you consume right after a fast will stay with you a lot longer than those acquired on a normal basis.”
Nutritional insight coupled with autumnal forecast has me eagerly employing the vegetarian creations of Swedish culinary blog Green Kitchen Stories. With savory soup a traditional break-fast mainstay, this vegan mushroom version “with tones of white wine, forest, rosemary and thyme.. is an ideal dinner soup, especially when served with wholegrain rice and a few pieces roasted sourdough rye slathered with mashed avocado and chili flakes.”
Come Wednesday, upon conclusion of the Neilah service and sounding of the symbolic shofar, swipe a juice from synagogue, swing by Sant Ambroeus for espresso and head home to nosh on crisp avo toast as red rice is prepped stove top. Resume festive feasting with a seasonal home-cooked soup and a duo of healthful sides. Vino to pair? Pinot Noir or Chardonnay. Cheers to an easy, meaningful fast and a G’mar Hatima Tova!
Mushroom Soup with Red Rice & Avo Toast
- 1 cup uncooked red rice
- 2 cups water
- sea salt
- 2 tbsp coconut oil, olive oil butter or ghee
- 2 garlic cloves
- 2 sprigs thyme
- 2 sprigs rosemary
- 4 portobello mushroom, cleaned
- 8 brown button mushroom or champignon, cleaned
- a large glug of white wine, optional
- 4 cups / 1 liter water
- 1 tbsp (or 1 cube) vegetable bouillon
- sea salt and black pepper
- fresh parsley, for serving
- plain yogurt, for serving (optional)
Cooking the rice: Rinse the rice well in water and drain. Place in a saucepan with the 2 cups of water. Bring to a boil, immediately lower the heat to a bare simmer, let simmer for 45 minutes or until tender. Add salt towards the end of the cooking time. Drain any excess water. Meanwhile make the soup.
Making the soup: Finely chop garlic cloves and slice the mushrooms. Heat oil in a large saucepan and add garlic and cook until fragrant but not browned. Add mushrooms and herbs and cook for about 5-8 minutes until soft and slightly browned, stirring occasionally. Reserve some of the cooked mushroom slices for serving. Add a glug of wine to the saucepan and cook for a few minutes. Now add water, bouillon, salt and pepper. Cover with a lid and bring to a simmer. Use an immersion (hand) blender to mix the soup until completely smooth (or a stand-blender). Season to taste. Serve in bowls with a spoonful of cooked rice, some mushroom slices, fresh parsley, olive oil, a dollop of yogurt if using, and an avocado toast.
- 2 slices sourdough rye
- 1 ripe avocado
- 1 tsp cold-pressed olive oil
- chili flakes
- flaky sea salt
Toast the bread in a toaster, a frying pan or in the oven on high heat for a few minutes until golden and crispy. Cut the avocado in half, remove the stone and scoop out the flesh. Use a fork to mash the avocado and then slather it on top of the toast. Drizzle oil on top and sprinkle with chili flakes and salt. Cut in half and serve with the soup.