October 1st: World Vegetarian Day (with Recipe)

This lovely picture of fall in the Sierra Nevadas was sent to me from a contact at the California College of Ayurveda. We are having great fall weather now: cool and crisp and perfect for World Vegetarian Day. Thanx, Chris!
World Vegetarian Day was founded in 1977 by the North American Vegetarian Society (NAVS) and was endorsed by the International Vegetarian Union in 1978 . If you click on this link at the end of the paragrpah you will find lots of information about things to consider if you are even thinking about going meatless (at least part of the time) as well as recipes in their section called “12 Delicious Vegetarian Suppers Even Meateaters will Love.” https://worldvegetarianday.navs-online.org/
My contribution to this day is a recipe I found in a free calendar from Acme Markets, which are mostly in PA, plus few stores in NJ, DE, MD and NY.
I called Acme and received permission to post recipes from the calendar entitled: Kosher Cuisines of the World: A Cookbook Calendar Featuring Kosher Recipes from Around the World. The Jewish New Year of Rosh Hoshana followed by Yom Kippor is the reason for the calendar being available now, since the Jewish New Year starts with these holidays. In the Jewish calendar, the year is 5778.
All the recipes are not meatless, but since a kosher diet separates meat dishes from dairy dishes, there are several vegetarian recipes. So far I have made “Tortilla Española Potato & Egg” from Spain and “Syrniki Sweet Cheese Pancakes from Russia.” Today I am posting the Tortilla recipe below with a photo I scanned from the calendar, but the print is so small I am including  recipe in a large font below the photo. However, this recipe serves 8 and I only wanted it for 2-4, so I cut the recipe in half and used only 2 extra large organic eggs.


1/4 Cup plus 2 Tablespoons Extra-Virgin Olive oil
1 1/2 pounds Red Potatoes, Peeled and Sliced 1/8 inch thick
1 onion, Halved and Thinly Sliced
1 Red Bell Pepper, Diced
freshly Ground Pepper
Kosher Salt
8 Large Eggs
Garnish: Parsley


  1. Preheat the broiler. Heat 1/4 cup of the olive oil in a large cast-iron skillet. Add the potatoes, onion slices and red peppers. Season with salt & pepper and cook over medium heat until the potatoes, onion and peppers are tender but not browned, about 15 minutes.
  2. In a large bowl, lightly beat the eggs and season with salt and pepper. Scrape the (cooked) potato mixture into the bowl, being sure not to leave any in the skillet.
  3. Return the skillet to the heat and aff the remaining 2 tablespoons of oil. Add the potato/egg mixture, spreading it out in an even layer. Cover and cook over medium heat until the tortilla is set on the bottom and the edges, about 10 minutes.
    Transfer the skillet to the oven and broil 8 inches from the heat until the top is set, about 1 minute longer. Set a large plate over the skillet and carefully invert the tortilla on the plate. Let stand for 5 minutes. Cut into wedges and serve warm at room temperature. Garnish with parsley.

Nutritional Value for 8 servings. The percent daily value is based on a 2,000-calorie diet plan. your daily values may differ depending on your caloric needs.
Calories: 275
Protein: 9.5 g
Carbs: 27.6 g
Sugar: 3.3 g
Fat: 15 grams
Sat. Fat: 3 g
Fiber: 3.1 g
Sodium: 100 mg

My Notes: I used Macadamia oil instead of olive oil and used chives instead of parsley. I purchased organic new potatoes with very thin skin, so I did not peel my potatoes. (Big time saver!)

Also, because I cut the recipe in half, as noted above, my tortilla was much thinner and I could easily cut it and remove it from the fry pan without flipping it over. It was also good chilled. The crust was thin and crisp.

If you added grated cheese at the very end of the broiling, you would have a meal, since the cheese would be an additional protein source, the potatoes the main carb source, and the pepper the veggie source, although I added a salad to my meal, since the peppers were not enough veggies for me. I enjoyed this dish!


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