December 8, 2009

Vegan Hanukkah Main Dishes

Raisin Farfel Kugel
2 cups farfel
6 eggs substitutes
1/2 cup raisins
1/2 teaspoon salt
1 cup white sugar
2 tablespoons ground cinnamon
4 tablespoons vegan butter

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
2. Soak farfel in water 10 minutes. Drain.
3. Add beaten eggs into the bowl of farfel, and let stand 10 minutes. Stir in raisins, salt, sugar, cinnamon, and butter. Transfer mixture to prepared dish.
4. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.

Cheesy Potato Kugel
3 pounds peeled and shredded potatoes
4 eggs substitutes
salt and pepper to taste
5 tablespoons olive oil
1 onion, chopped
2 1/2 cups vegan Cheddar cheese, shredded

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. Place potatoes in a colander and squeeze out moisture.
3. In a large bowl combine eggs, salt, pepper, oil and onion. Place potatoes and cheese in the bowl and mix well. Pour mixture into the prepared loaf pan.
4. Bake at 350 degrees F (175 degrees C) for 1 hour. Raise heat to 450 degrees F (230 degrees C) and bake for 5 to 10 minutes until browned, serve hot.

Farfel-Potato Dairy Soup Recipe
2 Tablespoons vegan butter or margarine
1 medium-sized onion, finely chopped
3 cups hot water
1-1/2 to 2 cups peeled and diced (1/2 inch cubes) "new" potatoes or all purpose potatoes (about 2 medium-sized potatoes)
2/3 cups farfel
3/4 teaspoon salt
Pinch of ground white pepper
1 cup instant dry plant milk powder
1 cup cool water

In a 2-1/2-quart or larger saucepan, over medium-high heat, melt the butter; then cook the onion, stirring, until it is tender but not browned. Add the hot water, raise the heat to high, and bring the water to a boil. Stir in the potato cubes, barley-shaped noodles, salt, and pepper. Lower the heat and simmer the soup, covered, for 20 minutes, or until the potatoes are tender.

Mix together the milk powder and cool water until smooth. Stir this into the hot soup and continue heating until it simmers, about 2 minutes longer. Serve hot.

Note: This soup gets thicker upon standing. When reheating leftovers, stir in some milk or water if the soup is too thick.

Sweet-and-Sour Cabbage Soup
2 pounds top vegan rib (flat brisket)
1 quart vegan beef broth
1 quart water
2 onions, diced
3 cups tinned tomatoes, finely chopped, with their juice
1 cup tomato sauce
2 pounds cabbage, coarsely shredded or very thinly sliced
1 teaspoon sour salt
1/2 teaspoon freshly ground black pepper, or to taste
2 Tablespoons sugar
3 Tablespoons golden raisins

Combine the top rib beef brisket, broth, and water in a 10-quart soup pot or kettle. Bring to a boil over moderate heat and skim off the gray residue for 5 minutes, or until every last bit of residue has been cleaned off the top.

Add the onions, tomatoes, tomato sauce, cabbage, sour salt, black pepper, and sugar.

Bring to a boil, stirring occasionally, then cover and simmer 3 hours, until the meat is very tender. Stir in the raisins, set the lid to the pot slightly askew, and simmer 20 minutes. Taste, correct the seasoning, adding additional salt and pepper as necessary.

Serve the soup with boiled potatoes, a side of meat accompanied by a good strong horseradish, and dark bread.

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