The nine days, which began Monday, Aug. 5, is a period of heightened mourning in the Jewish calendar, culminating with Tisha b’Av, the Ninth of Av. During this mourning period, anything associated with joy or celebration is traditionally forbidden. That includes the consumption of meat, with some exceptions, including Shabbat or if one is making a siyyum, a ceremony upon completing a unit of Torah study.

Clockwise, from upper left: Veal Meatloaf, Chraime, Quinoa Cakes, Shakshuka

For non-meat eaters, the no-meat constraint is obviously no biggie. But for meat lovers, the dog days of summer without burgers and dogs is a potential crisis. Naturally at this time of year, features on meatless recipes abound in Jewish media, social or otherwise.

We’ve plumbed Rocky Mountain Jew for some of our favorites for this time of year. Aside from one, they are all complete dishes that serve a family. Just add crusty break, along with a fresh salad or grilled corn on the cob to round it out.

  • Fannie Lewando’s ‘Veal’ Meatloaf
    This imitation meatloaf comes from the original Jewish vegetarian cookbook — the Vilna vegetarian. This pairs nicely with cranberry sauce and spinach salad.
  • Chraime
    This Moroccan fish stew is cooked in a rich red pepper sauce, punctuated with spices and garlic. Any firm fish will work with this recipe. Just make sure to have good, crusty bread on hand to sop up all the lovely juices.
  • Yotam Ottolenghi’s Shakshuka
    Another one where crusty bread is essential! Top with feta or goat’s cheese for a bigger protein and salt hit.
  • Kit Carson Soup
    Earlier this week, we would not have recommended this hearty nourishing soup that comes courtesy The Fort restaurant in Morrison. But with slightly cooler temps, this makes a good weekday dinner. Along with crusty bread or, better yet, cornbread, serve this one with tortilla chips, diced avocado and grated cheese to make it a complete meal.
  • Quinoa Cakes
    Heavenly little pillows of flavor and crunch! These have become a favorite (and are fabulous as a first course). For the Nine Days, we recommend pairing with a pan-roasted, grilled or steamed firm fish and a tzatziki (Greek yogurt dip) packed with dill.