S C >> sponsored by 2 Tbsp. extra-virgin olive oil 2 medium onions, chopped 1 cup finely shredded white cab- bage 1 medium turnip, peeled and diced I medium yellow summer squash, halved lengthwise and thinly sliced 1 medium zucchini, halved length- wise and thinly sliced 1 15- to 16-oz. can chickpeas, drained and rinsed 1 1/2 cups diced ripe tomatoes 2 tsp. grated fresh Or jarred ginger, or more, to taste 1 tsp. ground cumin 1 /2 tsp. ground coriander dried red hot pepper flakes to taste, optional salt and freshly ground pepper to taste Garnishes: 1 /2 cup golden raisins 1 /3 cup minced fresh parsley Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover, and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, tur- meric and salt. Cover, and set aside. For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions, and saute over medium heat until translucent. Stir in cabbage, and saute until both it and the onion are lightly golden. Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15-20 min- utes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm. To serve, arrange couscous on the outer edge of a large serving platter, and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture. Makes 8 servings. SWEET NOODLE KUGEL This take on the classic Jewish comfort food is made dairy-free, but it's just as luscious as the original. Note: Kugel is traditionally made with egg noodles, but you can substitute them with qui- noa ribbon noodles or rombi (a short, flat pasta shape). 8-10 oz. ribbon-style noodles 8 oz. soft tofu 1 8 oz. container vegan sour cream 1 /4 cup agave nectar or maple syrup 2 /3 cup dark or golden raisins 1 medium apple or pear, peeled, cored and cut into small, thin slices 1 /4 cup Earth Balance or other non- hydrogenated margarine, melted Las Coney Islandond our entire stafivirtli our ty happy customers and Wil healthynew yearl Fpes4 re-ed Acwiiket /3 cup natural, granulated sugar 2 tsp. vanilla extract 1 tsp. cinnamon Preheat the oven to 350 degrees. Cook the noodles according to pack- age directions, then drain. Meanwhile, cut the tofu into 3 or 4 slices, then blot well between layers of paper towel or a clean tea towel. Transfer to a large mixing bowl, and mash until finely crumbled. Stir in the sour cream and agave nectar. Stir in the cooked noodles and all the remaining ingredients. Transfer the mixture to an oiled, shallow, round or rectangular 2-quart casserole dish. Bake for 35-40 minutes, or until the top begins to turn golden. Let stand for 15 minutes before serving. This is also good served at room temperature. Makes 8 servings. 2 JUST-AS-SWEET-AS - HONEY-CAKE Honey cake is a traditional dessert at Jewish celebrations, whether formal holidays or not, and is a fixture in the Ashkenazic Rosh Hashanah repertoire. In this recipe, dark agave nectar and maple syrup are combined to create a truly authentic flavor. Makes 2 loaves. 21/2 cups whole wheat pastry or spelt flour 1 Tbsp. baking powder 2 tsp. baking soda 1 Tbsp. cinnamon 1 /2 tsp. ginger 1 /2 tsp. ground cloves or allspice 1 cup dark agave nectar or pure maple syrup, or half of each 1 cup applesauce 1 /2 cup safflower oil 2 tsp. vanilla extract 1 /2 cup dark or golden raisins 1 /4 cup sliced almonds Preheat the oven to 325 degrees. Combine the first 6 (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Stir together until the wet and dry ingredients are thoroughly combined, then stir in the raisins. Cut two pieces of parchment to fit the bottoms of two loaf pans. Lightly oil the sides. Divide the batter between the two lightly oiled loaf pans. Sprinkle the almonds evenly over the tops of the loaves. Bake for 40-50 minutes, or until a knife inserted in the center of a loaf tests clean. Take care not to overbake. Allow the cakes to cool completely. Use a knife to go around the sides of the loaves to loosen, if needed, and carefully remove the loaves from the pans by tipping them into your hand, then set on a platter. Cut each loaf into 12 slices to serve. $1000 ■ 1 $2.0 r .......... ••• 11 11 11 11 10% off I I 11 11 11 Off Off Purchase of $10.00 1 1 Purchase of $20.00 11 it I I or more 1 1 or more Not valid with any other offer Not valid on breakfast specials ! 1 Not valid with any other offer Not valid on breakfast specials I 1 With coupon I With coupon Your Total Bill 1 1 Not valid with any other offer ; ; Not valid on breakfast specials I I With coupon Exp 10/15/12 Exp 10/15/12 Exp 10/15/12 L L Siegero pea at 3426 E. West Ma 1 le Rd. at Haggert Rd. (248) 926-9555 Yom Kippur Specials LB. of Sable 26.99 I Deli Tray $7.99 per person I LB. of laSalmon per person I Dairy Tray $13.99 2.99 1. LB. OF LOX $ 1 3.99 expires 9/27/12 91 r I A Both include fresh fruit. 1 _ SPECIAL 99 11 LOX OR SABLE $699 1 I FOR TWO II APPETIZER I Any Salad with two I INCLUDES FREE COFFEE .. L 1 expires 9/27/12 I i bowls of soup exjires 9/27/12 I. 99 1 ir LB of cusy Meat, r BREAKFAST 99 I $ , , LIS of Coleslaw, I SPECIAL • Two-oggs hash browns, choice .. LB of potato Bow, 1 of moat 14. toast. X days o week 1 1 eadres I. 9/27/12 , L Loaf •1r r : IFIL OURDSABLE FOR TWO $1699:: A o Rye Bread expires 9/27/12 4 $799 : NY LB. OF MEAT 1 FRESH FRUIT AND COFFEE expires 9/27/12 j 5. I LAMB CHOPS $1 199 I ANY DINNER SPECIAL $9 99 I L INCLUDES DRINK AND DESSERT I *INNER 16 PIECES expires 1. LB. OF , SOFT SALAMI I I $4 991; SOUP, SAND 9/27/12 11 AND DIUN exp e * * 1 expires 9/27/12 .1 9/27/12 .$ 10 99: .ewires 9/27/12 .111. LB, of HOME MADE RICE PUaDU G $199 * * * * * * -4( expires 9/27/12 r * * * * * * * * 9=s2 * * ORDER EARLY! * -0( All Of Your Traditional Fabulous Rosh Hashanah Dinner And Yom Kippur Break-The-Fast Trays Prepared By Our Fabulous Chefs! 4' 0, * Jewish Holidays 6646 Telegraph at Maple Bloomfield Plaza 248-932 ,4800 * * * * * * * * * * * * * * * * * * * * * * September 13 2012 9' 119