Read about our veggie Seder at JW3

Thank you to everyone who joined us at our second night Seder at JW3 on Saturday 4th April. With a week to go, the event had completely sold out and attracted a waiting list too! This was our largest ever event, and our first at JW3. The seder, which was strictly kosher, was led by Rabbi Jason Demant, who used the concept of the Shmita (Sabbatical) year to prompt reflection and debate on contemporary environmental challenges, including climate change and deforestation. Colin Bulka, Director of Programming at JW3 ran a fantastic introductory session, inviting guests to create their own alternative to the shank bone traditionally placed on the Seder plate, using a mixture of fruit, vegetables and cocktail sticks.                 We want to also say thank you for all the volunteers who helped us, without which the event simply would not have been possible: Liat Hoch, Jason Demant, Luke Berman, Jess Gold, Etan Smallman, Tamara Micner, Yael Tischler, and to everyone who volunteered to contribute by way of doing a reading during the Seder. As the event took place on Yom Tom we don’t have any photos from the evening itself, but do have a couple from the day before.                 We are so grateful for the lovely feedback we have received in recent days: – ‘Just wanted to say thank you so much for a fantastic seder. Brilliant night.’ – ‘MAZEL TOV to everyone on the amazing Veggie Seder at JW3.Fantastic… Still can’t believe how good the chocolate mousse was… WOOOOOOW!!!!!’ – ‘The Seder was awesome, definitely returning to JVS now, we enjoyed it immensely.’ – ‘Fantastic event, thank you to everyone involved in organising it!’ Our nine Afikoman winners each got to take home a peace lily house plant. The entire 3-course meal was vegan and in accordance with Ashkenazi tradition, we did not use any kitniyot (this include legumes, but also grains and seeds, rice, corn, sunflower seeds, sesame seeds, soy beans, peas, and lentils) Here’s what we cooked: STARTER Roasted garlic infused aubergine with basil almond pesto, Purple spring salad (red cabbage, carrots, fresh figs, toasted walnuts, parsley and mint) Green salad with avocado-mint dressing topped with pomegranate seeds MAIN COURSE Baked butternut squash with caramelised onion and cashew sauce (made with cinnamon, orange and lime) Crispy roasted potatoes with garlic and thyme Tagine: Moroccan slow cooked vegetables (sweet potatoes, tomatoes, courgettes, cabbage, carrots and onions, harissa, ginger and coriander) Roasted vegetables (celeriac, carrots, beetroot and sweet potatoes, rosemary and garlic) DESSERT Raw chocolate mousse topped with roasted hazelnuts and pomegranate seeds Fruit salad with fresh mint and lime