Hazon’s Executive Director, Nigel, likes to quote Reb Shlomo Carlebach with the idea that the Jewish holidays come around to remind us of the things we should be doing all year. For example - in theory, we should always work to clear out the spiritual “chametz” from our lives, but if we don’t then Passover arrives to remind us. And we should always remember to connect to the land and the seasons, but if we forget then Sukkot’s lulav and etrog jog our memories.

Tomorrow night, Rosh Hashanah begins - ushering in with it the reminder to reflect and find ways to return to the best possible version of ourselves. To welcome in such a special time, we’ve rounded up a number of great Rosh Hashanah stories, ideas, and recipes from the Jewish food blogosphere. The creativity coming out of these bloggers minds and kitchens is truly inspiring - feel free to share more resources below.

Rosh Hashanah round up below the jump…

Mock Gefilte Fish: Heeb n’ Vegan features a guest post with faw foods cookbook writer, Robin Silverman. Robin shares a few recipes including one for mock gefilte fish that uses kelp and a mixture of soaked almonds and pine nuts to create a raw version of the holiday classic.

Honey Cake: Two wonderful blogs, Elana’s Pantry and The Parve Baker feature honey cake recipes. EP’s version is gluten free, and The PB shares her philosophy about honey cake: “Bake it once a year and make it really good.”

All Apple Menu. Is it possible to create a Rosh Hashanah meal where apples are the star of every course? I took on this bold challenge, and you can find the delicious (if I do say so myself) results over at Beliefnet.

Last Minute Gifts: Trying to figure out the perfect gift to bring to your Rosh Hashanah hosts? Check out the array of creative ideas (from aprons to Jewish fortune cookies) at Someone Spoil Me.

Apple Bread: Ari over at Baking and Books baked a gorgeous loaf of apple bread and serves it up alongside some fascinating apple lore.

Good Advice. Joan Nathan answers readers’ Rosh Hashanah questions over at The New York Times’ Diners Journal.