Two Easy Meat-Free Dinners for the Nine Days

Every year around this time, I pull out my favorite vegetarian dishes and honestly it’s a nice change. I think we should all be eating more plant based meals.

If you’re Jewish, you probably already know why. If you’re not, welcome! 😊

We’re currently in what’s known as the Nine Days, the period leading up to Tisha B’Av—a day of mourning that commemorates the destruction of both Temples in Jerusalem and other tragedies throughout Jewish history. During these nine days, many Jewish families avoid eating meat and drinking wine (except on Shabbat) as part of the customs of mourning.

For me, it simply means getting a little more creative in the kitchen.

I actually love this challenge because it pushes me to revisit some of our favorite meat-free meals that are so satisfying, you don’t even miss the chicken.

This week I’m sharing two fan-favorite dinners that are always on repeat in our house. They’re easy enough for a weeknight, packed with flavor, and guaranteed to make everyone at the table happy.

This is one of those dinners that feels like takeout but comes together so quickly at home.

Fresh sushi-grade tuna, fluffy rice, crisp veggies, creamy avocado, and all the toppings everyone loves. The best part? It’s completely customizable, so everyone can build their own bowl exactly how they like it—which is always a win when you’re feeding a family.

It’s fresh, colorful, filling, and perfect for these hot summer nights.

Rice Ingredients:

• 1 cups short grain brown rice

• 1 tablespoons oil

• 2 cups water

• Pinch of salt

Additional Ingredients:

• 2 lbs sushi-grade tuna or salmon

• 1/4 cup low sodium soy sauce

• 2 teaspoons rice wine vinegar

• 1/2 teaspoon toasted sesame oil

• shredded carrots

• diced cucumbers

• thinly sliced radishes

• shelled edamame

• thinly sliced scallions

• shredded purple cabbage

• diced avocado

• black sesame seeds or sriracha (optional)

Combine all rice ingredients together in a medium pot and bring to a boil. Lower to a simmer and cook 50 minutes or so until cooked through. Let sit off the heat covered for an additional 10 minutes. Uncover, let cool, mix with a fork.

Meanwhile make the fish, and prepare the garnishes: Dice 2 pounds of either sushi grade tuna or sushi grade salmon into small cubes. Alternatively you can cook fish slightly in the broiler, omit altogether, or use store bought ready-prepared tofu. Place in a medium bowl and coat in low sodium soy sauce, rice wine vinegar, and toasted sesame oil. Let marinate for a few minutes while you prepare the rest.

In 4 separate bowls section out of the rice and portion out the rest of the above ingredients. Top bowls with optional black sesame seeds or sriracha.

If classic lasagna and a cozy weeknight pasta had a baby...

This is it.

Everything cooks together in one skillet, so you get all those rich, cheesy, comforting lasagna flavors without layering, without hours in the kitchen, and with way fewer dishes to wash afterward. Plus we have loads of veggies packed inside so it’s truly a one-pot wonder

It’s become one of those recipes I make on repeat because it’s simple enough for a Tuesday but feels special enough that everyone goes back for seconds.

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