Apples Latkes
3 apples (peeled and shredded)
3-4 tablespoons brown sugar
2 egg substitute
5-6 tablespoons flour
1 tablespoon cinnamon
oil
1. Mix all ingredients.
2. Oil pan.
3. Using two tablespoons, form latkes in the pan.
4. Bake in 350°F.
5. Turn Latkes over till both sides golden-brown.
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Apple Donuts
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup sugar
3 tablespoons vegan butter, softened
1 egg substitute
1/4 cup apple cider or apple juice
1/4 cup plant milk
1 tablespoon vanilla extract
1 medium apple
oil (for deep frying)
For Topping
1 cup confectioners' sugar
1 tablespoon ground cinnamon
1. In a large bowl, combine the flour, baking powder, baking soda, and cinnamon.
2. Make a well in the center.
3. In a small bowl, cream together the sugar and butter, then beat in the egg.
4. Add the apple juice, milk, and vanilla to the creamed mixture, and beat all together.
5. Pour mixture into the center of the dry ingredients and stir until smooth.
6. Peel, core, and finely chop the apple, then stir it into the batter.
7. Cover and chill the dough for 1 hour.
8. Place half the dough on a floured board; knead lightly, and roll out to approximately 3/8-inch thick.
9. Cut with a floured 2 1/2-inch doughnut cutter.
10. Heat the oil to 375°F in a wok or skillet; fry the dough for 1-2 minutes on each side, until golden brown (do not overcrowd); drain on absorbent paper.
11. When cool, dust doughnuts with a mixture of 1 cup confectioners sugar mixed with 1 tbsp cinnamon placed in a sieve; shake off excess.
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Drop Donuts
2 cups sifted flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg substitute
3/4 cup plant milk
3 tablespoons oil
1. Sift together dry ingredients.
2. Mix together wet ingredients and incorporate into dry. Stir until smooth.
3. Drop by teaspoonfuls into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.
4. Remove and drain.
5. Roll in cinnamon sugar while still warm and serve.
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Cheese Latkes
3 egg substitutes
1 cup plant milk
1 cup vegan cottage cheese
1 cup matzo meal
1 Tbsp. sugar
3/4 tsp. salt
1/2 tsp. ground cinnamon
oil for frying (canola is recommended)
Optional:
1 Tbsp chopped almonds (optional)
¾ cup golden raisins, plumped in apple juice
1 cup apples, peeled and coarsely grated
1. Mix egg substitutes with milk. Add cottage cheese.
2. Mix matzo meal with sugar, salt and cinnamon. Add to egg mixture and mix, and mix optional ingredients if you choose.
3. Pour 1/2 inch of oil into a frying pan. Heat the oil over medium-high heat.
4. Carefully drop 1/4 cup of the pancake mixture into the hot oil.
5. Flatten the pancake slightly so the center will cook.
6. Fry for several minutes on each side until golden brown and cooked through.
7. Drain on paper towels.
Apple-Pear Sauce
8 medium apples
5 medium pears
3 teaspoons lemon rind
1 teaspoon cinnamon (or to taste)
1. Core and cut apples and pears.
2. Cover well with water and cook until soft.
3. Stir occasionally to prevent sticking.
4. Put through foley food mill (I see them often in second hand stores) or force through colander to remove skins and seeds.
5. Mix in lemon rind and cinnamon.
6. Enjoy!
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Cauliflower Latkes
4 egg substitutes
1 small onion, peeled
1 (2-pound) package of frozen cauliflower thawed and drained very well or
1 fresh head, steamed and drained very well
2 tablespoons soy or whole-wheat flour
salt and pepper to taste
non-stick cooking spray
2 tablespoons olive oil, for frying
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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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Butter Cookie Dreidels
2-1/4 cups all-purpose flour lightly sprinkled into measuring cup
1/4 teaspoon salt
1/2 cup sugar
1/2 cup chilled vegan butter
1 teaspoon vanilla extract
1 tablespoon water
1 egg substitute
Preheat the oven to 350° F, with racks in the middle and lower third of the oven. Have two nonstick cookie sheets available.
Place the flour, salt, and sugar in a food processor bowl. Process for a few seconds to mix the dry ingredients.
Cut the butter into 1/2-inch chunks and scatter on top of the flour. Pulse-process until the butter is cut into the flour so that the mixture looks like coarse meal.
In a small bowl, combine the vanilla extract, water, and egg. Whisk lightly to blend. With the processor running, add the egg mixture through the feed tube. Continue to process until the dough just starts to clump together. If the dough is too dry to come together, add more water, 1 teaspoon at a time. The dough won't ball up in the bowl, but it should start to clump, and should come into a ball with the heat of your hands as you push it together. Wrap the dough in plastic wrap and let it rest for 15 minutes.
Roll the dough (I like to roll in a floured jumbo zip top bag) to a scant 1/8 inch thick. Cut with a dreidel-shaped cookie cutter, and place on the cookie sheets. Bake for 5 minutes, switch the cookie sheets top to bottom, and bake another 4 to 7 minutes, until the edges are just starting to brown. Remove the cookies from the pan, and cool them on a wire rack.
For the icing, sift the powdered sugar Into a medium bowl. Whisk in the milk and vanilla until smooth. The icing should be very thick but thin enough to spread. If it is not thin enough, add more milk by the 1/2 teaspoonful until the icing is the right consistency. Spread the cookies with icing (a small decorating spatula works best). If you are going to use sprinkles, sprinkle them on while the icing is still wet so they will stick well. If not using sprinkles, let the icing dry. Add color to the remaining icing (I like to use a rich blue) and paint on the dreidel letters using a fine artist's brush. For a great-looking accent, sprinkle small, fine sprinkles, such as multicolored tiny balls, on the wet lettering (larger sprinkles, such as chocolate sticks, will obscure the letters). If you prefer, the dreidel letters can be painted on un-iced cookies. In all cases, let the decorations dry before storing the cookies.
Icing:
3/4 cup powdered sugar
3/4 cup vegan margarine
1/8 cup vanilla plant milk, or water
food coloring, if want color
Combine ingredients in a mixing bowl. Using an electric mixer, blend until creamy.
Cookies can be made 1 day ahead, or frozen for up to 3 months. Makes about 50 cookies
Chanukah-Shaped Cookies
1 cup vegan butter
2 egg substitutes
2 tablespoons orange juice, with no VD3
1 tablespoon vanilla
1 cup sugar
3 cup flour
1/2 teaspoon baking powder
Chanukah cookie cutters (shaped like menorah, dreidel, candle)
Sprinkles (optional)
Mix ingredients well. Wrap in wax paper and chill for at least an hour. Roll out dough until 1/4 to 1/2-inch thick. Cut with Chanukah cookie cutters. Decorate with sprinkles (optional). Place on greased cookie sheet and bake at 450° F for 6 to 8 minutes or until lightly browned.
Gelt Fudge
3 cups vegan chocolate chips
1 can sweetened condensed plant milk or vegan original creamer
1 teaspoon vanilla
1/4 cup vegan butter
Combine chocolate chips and condensed milk in bowl and heat in microwave for 1 minute. Stir until smooth. If more time is required, continue heating in microwave in increments of 10 seconds. Add vanilla and salt and stir. Spread into a dish lined with waxed paper. Refrigerate for 1/2 hour. Cut fudge into desired shapes and wrap in foil. Refrigerate fudge until ready to eat.
Vanilla Cream Sufganiyot
1 1/4-oz. envelope dry baker's yeast
1/8 cup warm water
3/4 cup lukewarm vanilla plant milk
3/8 cup granulated sugar
1/2 tsp. salt
1 egg substitute
3 Tbsp. vegan butter
2 1/2 cups all-purpose flour divided
4 cups canola oil
1 cup vegan heavy whipping cream
1/4 package instant vegan vanilla pudding powder
Powdered sugar
Sprinkle yeast over water and let stand 5 minutes or until foamy. Combine yeast mixture, soy milk, granulated sugar salt egg margaine, and 1 cup of flour and mix for about 3 minutes with an electric mixer at low speed.
Beat in remaining flour, 1/2 cup at a time, until dough no longer sticks to bowl. Place dough on floured surface and knead for about 4 minutes, until smooth and elastic. Place in a greased bowl and cover. Let rise until double in bulk, about 1 hours.
Turn dough onto floured surface and gently roll out to 1/2-inches thickness. Cut into circles with a cookie cutter. Let rise again until doubled in bulk, about 30 minutes.
In a large pot, heat oil to 350 degrees F. Carefully place doughnuts in the hot oil. Turn over when first side is medium golden brown, about 4 minutes. Make sure oil is not too hot; otherwise will cook before the inside is done. Allow to cool.
In a cold bowl, beat whipping cream until not completely until not completely stiff. Sprinkle in pudding powder and continue beating until stiff peaks form. Fill doughnuts with 1-2 Tbsp. of the mixture by cutting a small slit in the side and inserting the cream with a baby spoon. Sprinkle with sifted powered sugar.
Loukoumades
2 cups lukewarm water
1 cup lukewarm plant milk
2 packages dry yeast
4 cups flour
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons oil
oil (for frying)
Garnish
1 cup honey substitute
1/4 cup water
cinnamon
finely chopped walnuts (optional)
sesame seed, toasted (optional)
1. Dissolve the yeast in the lukewarm water.
2. Put it along with the remaining dough ingredients into a mixing bowl and mix well until a smooth batter is obtained.
3. Cover and let the batter rise in a warm place until it is approximately three times its previous bulk, (1-2 hours).
4. Heat the oil for frying in a saucepan on the stove until very hot.
5. Dip a teaspoon into oil to coat and spoon out some dough into the hot oil.
6. Repeat until there are enough fritters to comfortably fill the surface area of the saucepan, without overcrowding.
7. Dip the spoon in oil, every time the dough starts to stick on it.
8. Fry loukoumades in very hot oil until golden brown, pushing them into the oil with a slotted spoon and transfer to a serving dish lined with kitchen paper for them to drain.
9. Keep making more fritters in this way.
10. When done, put them on a large platter and pour hot honey syrup over them and lightly dust with cinnamon.
11. Sprinkle them with chopped walnuts and sesame seeds.
12. Serve immediately.
13. To make honey syrup.
14. Heat honey and water in a small saucepan and skim off any froth that may form on top.
15. Boil for 5 minutes together and pour over fritters
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Vegan Cheese Blintzes
For wrapper batter
3 eggs substitutes
1/4 cup water
1/4 cup plant milk
1/2 teaspoon baking powder
1/2 cup all-purpose flour
1 1/2 teaspoons sugar
1 tablespoon vegan butter
For filling
1 1/2 cups vegan farmer cheese
2 cups vegan cottage cheese
1/4 cup sugar
1 1/2 teaspoons cinnamon
1 tablespoon all-purpose flour
Make wrapper batter:
In a blender blend wrapper batter ingredients and let stand 30 minutes.
In an 8-inch skillet, preferable non-stick, melt half of butter over moderately high heat. Pour in enough batter to just coat the bottom of skillet, swirling, and cook, undisturbed, until top is set and bottom in golden (do not turn wrapper over). Transfer wrapper to paper towels in one layer, golden side down. Make more wrappers with remaining butter and batter.
Make filling:
In a food processor, blend cheeses, sugar, and cinnamon until smooth. If necessary, add flour to thicken filling.
Preheat oven to 250°F. and line a baking sheet with parchment paper.
Put 3 tablespoons filling in center of each wrapper and fold opposite sides of wrapper over filling until sides barely touch. Fold in ends to completely enclose filling, forming packets, and arrange, seams sides down, on baking sheet. Make more blintzes with remaining filling and wrappers. Bake blintzes, covered loosely with foil, until heated through, 5 to 10 minutes.
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Vegan Blintz Souffle
Batter
1/2 cup sugar
2 egg substitutes
1 cup flour
1 tablespoon baking powder
1/4 cup plant milk
1 teaspoon vanilla
1 pinch salt
1/2 cup cool vegan melted butter
Filling
2 egg substitutes
1/2 cup sugar
2 8oz vegan cream cheese
2 cups vegan cottage cheese vegan ricotta cheese
1 lemon juice
1. Mix together all the batter ingredients except the butter.
2. Stir in the melted butter until completely combined.
3. Mix together all the filling ingredients.
4. Pour half the batter into a lightly greased 9"x13" Pyrex dish.
5. Spoon the filling on top.
6. Pour remaining batter over the filling.
7. Bake at 350°F for 1 hour or until puffed and golden brown.
8. Garnish with vegan sour cream, apricot preserves, fresh fruit or powdered sugar.
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Veganized Hanukkah Cheese Gelt Coins
2 cups vegan Cheddar cheese, shredded
1/2 cup vegan butter or margarine
1 cup all-purpose unbleached white flour
1 teaspoon vegan Worcestershire sauce
2 teaspoons onion powder
1/8 teaspoon cayenne pepper
Sesame seeds
Place vegan cheese, vegan butter, flour, vegan Worcestershire sauce, onion powder, and cayenne pepper in the bowl of a food processor fitted with the metal blade (or a heavy-duty mixer). Blend until a dough forms. Divide dough in half and shape each into a log about 1 inch in diameter and 12 inches long. Roll logs in sesame seeds to coat. Wrap each log tightly in plastic wrap and refrigerate at least 4 hours or overnight.
When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper or nonstick foil.
Slice dough into 1/4-inch thick rounds and place on prepared baking sheets. Bake 10 to 12 minutes until lightly browned and firm. Let rest for 5 minutes and move to wire racks to cool. Store in an airtight container to keep them crispy.
Note: You can freeze the logs of dough after wrapping. Let thaw slightly in the refrigerator before cutting to bake, but be sure the dough remains cold enough to slice. Yields about 7 dozen cheesy gelt coin wafers
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