This year, Hanukkah is through the 28th. You can celebrate with these veg-friendly favorites.
By Robin Robertson, from www.vegnews.com
"Dollop these crispy treats with apple sauce or vegan sour cream, and if you happen to feel like spinning a dreidel, we say go for it."
What You Need:
What You Do:
- 1-1/2 pounds russet potatoes
- 1 small yellow onion
- 1 tablespoon fresh parsley, minced
- 1/4 cup flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Safflower oil, for frying
- Peel and grate potatoes, then place in a colander and set over a large bowl. Using your hands, squeeze out excess liquid from the potatoes. Pour off liquid and place potatoes in bowl. Grate onion and add to potatoes along with parsley, flour, baking powder, salt, and pepper, and mix well.
- Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it before gently placing it in hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total.
- Repeat with remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in oven until all pancakes are cooked.
Quick & Easy Knishes
"Knish is the Ukrainian word for dumpling. Authentic potato knishes are made with eggs and butter, but this fast, vegan version is just as delicious. It uses peppery mashed potatoes for the filling and commercial whole wheat tortillas for the dough."
By Patti Breitman, from www.vegnews.com
What You Need:
- 3 russet potatoes, peeled and chopped, or 12 small potatoes, scrubbed and quartered
- 1 large onion, peeled and chopped
- 2 cups water or vegetable broth
- 1/4 cup plain soymilk
- 2 tablespoons olive oil
- 4 whole wheat tortillas
- Dijon mustard
What You Do:
- Preheat oven to 350 degrees. Boil potatoes and onions in the water or stock until potatoes are soft, about 10 minutes.
- Remove potatoes and onions from the water with a slotted spoon, reserving the cooking water. Add the soymilk, olive oil, salt, and pepper, and mash with a fork or potato masher until sticky. If you need more liquid, add the potato cooking water, one teaspoon at a time. The end result should be a lumpy mixture.
- Lay tortillas flat and spread mustard onto each one. Drop about two tablespoons of the potato mixture in the middle of the tortilla and spread in a line from left to right. Fold like a burrito, using potatoes to seal it shut.
- Place knishes with the folded side down on a baking sheet. Spread a little more mustard on the top of each knish. Bake for about 10 to 15 minutes, or until the tortilla is firm but not crisp. Cool before eating.
No-Noodle Potato-Mushroom Kugel
Serves 8 to 10
6 medium-size potatoes, peeled and diced
3 large portobello mushroom caps
2 tablespoons margarine (Earth Balance)
2 tablespoons oil
1 large onion, chopped
1/2 pound button mushrooms, sliced
Salt and pepper to taste
- Set the oven at 400 degrees Fahrenheit (200 degrees Celsius or Centigrade). Oil a 9-by-13-inch (or 22.86-centimeter-by-33.02-centimeter) baking dish.
- In a large saucepan of salted water, cook the potatoes for 15 minutes or until they are tender.
- Arrange the portobello mushrooms in a roasting pan and roast them for 20 minutes.
- When the potatoes are cooked, drain them and transfer them to a bowl.
- Mash them with a potato masher, beating in the margarine.
- Cut the portobello mushrooms into strips. Turn the oven temperature down to 350 degrees Fahrenheit (180 degrees Celsius or Centigrade).
- In a skillet, heat the oil (or water) and cook the onion for 5 minutes.
- Add the button mushrooms and cook, stirring occasionally, for 10 minutes or until they release their liquid.
- Drain the liquid from the pan.
- Add the button mushroom mixture and salt and pepper to the mashed potatoes.
- Transfer the mixture to the baking dish and decorate the top with the portobello strips.
- Bake for 15 minutes or until the mixture is very hot.
"Surprisingly easy to make, this festive baked pudding will wow your guests. As a time saver, you may replace the cherry topping with a prepared vegan cherry pie filling."
What You Need For The Pudding:
What You Need For The Topping:
- 1 cup soymilk
- 2 tablespoons fresh lemon juice
- 8 ounces fettuccini, broken in half
- 3 12.3-ounce packages silken tofu (not lite, boxed on store shelves)
- 1/4 cup vegan cream cheese
- 1 cup sugar
- 2 tablespoons vegan margarine (Earth Balance)
- 1 tablespoon egg replacer
- 1 tablespoon vanilla
- 1 16-ounce can unsweetened pie cherries
- 1 cup sliced dried apricots
- 3/4 cup sugar
- 1/4 teaspoon almond extract
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Preheat oven to 350 degrees. In a small bowl, add lemon juice to soymilk and set aside. Cook noodles according to package directions. Rinse thoroughly with cold water, and set aside, rinsing from time to time, until ready to assemble.
- In food processor, place tofu and blend until smooth. Add cream cheese and sugar and process. Add remaining pudding ingredients and blend until smooth. Pour tofu mixture into 9 x 13-inch glass baking pan, add cooked noodles, and mix thoroughly. Cover with foil and bake for 30 minutes.
- In a medium saucepan over medium heat, place cherries and apricots. Add sugar and almond extract and bring to a low boil, stirring occasionally. In a small bowl, blend cornstarch with water and add to cherry mixture. Lower heat and simmer for 10 minutes. Uncover pudding and spread topping evenly over it. Return to oven and bake uncovered for an additional 15 minutes. Serve warm or cold. Cover and refrigerate leftovers.