Tu B’Shevat Vegetarian Celebration Menu

For many years, Tu B’Shevat was a holiday that flew under my radar—mostly associated with that rock-hard boxer (dried carob) we got in school or planting saplings in the Florida sun. But now, I’ve realized this holiday is a beautiful opportunity to slow down and appreciate the bounty of Israel.

Tu B’Shevat, the 15th of Shevat, always falling sometime between mid January and mid-February, marks the day the sap begins to rise in the trees in Israel, starting a new fruit-bearing cycle. We celebrate by eating the Seven Species: wheat, barley, grapes, figs, pomegranates, olives, and dates. Whether you are hosting a full Kabbalistic Seder or just want a meal that feels a little more “earthy,” this vegetarian menu is designed to celebrate nature’s candy.

If you simply want to make this seven species granola to give to your kids and friends that’s also a great way to celebrate or if you want a full guide on hosting a Tu B’shvat seder, get a guide to making your own seder from Hazon, here.

ALMOND CRUSTED CHEVRE AND GRAPE ‘TRUFFLES’

These are the ultimate “revelation” appetizer. You take a simple, crisp red grape and wrap it in a blanket of creamy, tangy goat cheese, then roll it in toasted almonds for a salty crunch. It is a perfect play on textures—sweet, savory, and nutty all in one bite. They look like fancy truffles but take minutes to whip up. Plus, they are a great way to get the kids excited about the “fruits of the tree!”

SPINACH SALAD

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I love a salad that feels like a celebration on a plate. This one pairs iron-rich baby spinach with the crunch of hearts of palm and the juicy, tart pop of pomegranate seeds. The dressing is a simple, homemade vinaigrette with just a hint of sugar to balance the lemon. It’s light, vibrant, and the perfect way to include one of the Seven Species in your starter.

PAPPARDELLE WITH WHITE BEANS AND OLIVES

This is a “pantry-staple” miracle that tastes like a gourmet meal. By using wide ribbons of pappardelle, you create a hearty base for buttery Cannellini beans and briny oil-cured olives. We’re building layers of flavor with plenty of garlic, fresh rosemary, and red pepper flakes for a tiny bit of heat. It’s a Mediterranean masterpiece that honors both the wheat and the olive in one bowl.

BROCCOLI RABE BOUNTY

If you find broccoli rabe a bit too bitter, this recipe will change your mind. We’re sautéing it with sweet, chewy dried figs and golden raisins, which act as a natural “tamer” for the greens. Topped with toasted almonds and a generous shaving of salty Manchego or Parmesan cheese, it’s a sophisticated side dish that truly feels like the bounty of the land.

BRIOCHE AND GRAPE BREAD PUDDING

This is comfort food at its finest. Whether you use buttery brioche or your leftover Shabbat challah, the magic happens when the red grapes bake into the custard—they soften and burst, creating little pockets of sweetness that pair perfectly with the hint of nutmeg. It’s a warm, “hug-in-a-bowl” dessert that feels elegant enough for a holiday seder but easy enough for a Tuesday night.

ALMOND STUFFED DATES

We’re ending the meal with nature’s candy. Dates are incredibly fiber-rich and satisfyingly sweet. By stuffing them with a toasted almond and a tiny sliver of butter (or a vegan sub!), you get a rich, caramel-like treat that hits all the right notes. It’s a simple, ancient snack that reminds us exactly why we celebrate the trees.

What are you planning for this Tu B’Shevat?  Let us know in the comments below.