This cookbook combines the great tradition of the Sabbath with vegan cooking. Most of these recipes require little cooking and keep very well at room temperature. More than a cookbook, there is an introduction on the origins of the Sabbath with notes and quotations by famous Jewish writers with illustrations that are both whimsical and pious. Included are suggestions for spring and summer outdoor Shabbat dinners, Saturday outdoor lunch spreads, and recipes for a large Shabbat gathering or dinner for two or four. Includes dairy-free versions of Stuffed Cabbage with Squash, Chickenless "Chicken" Salad, Vegetarian Cholent, and Eggless Challah.