Happy Hanukkah! May this Hanukkah bring you and your family much joy and happiness filled with health!
We have a few traditional recipes to share!
1-1/2 pounds russet potatoes, peeled and grated 1 small yellow onion, peeled and grated
1 tablespoon fresh parsley, minced
1/4 cup whole grain flour
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a colander set over a large bowl, place potatoes.
Using your hands, squeeze out the excess liquid from the potatoes.
Pour off the liquid and place potatoes in the bowl.
Add onion to potatoes along with parsley, flour, baking powder, salt, and pepper, and mix well.
Preheat oven to 275 degrees.
Heat up a non stick skillet.
Take a heaping tablespoon of batter and flatten it before gently placing on the hot skillet. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Air fry until golden brown on both sides, turning once, about 8 minutes total.
Repeat with remaining potato mixture. Keep warm on lined cookie sheet in oven. Alternately you can bake these on 350 for about 15-20 minutes (or until brown on top).
Serve with applesauce
Plant-Strong Noodle Kugel:
12 oz. whole grain wide noodles, such as farfalle 15 oz. firm silken tofu
1/4-1/2 cup liquid sweetener
1/4 tsp. vanilla extract
1 tsp. cinnamon, plus extra for dusting 1 tsp. cardamom powder
1 tsp. ginger powder
1 1/2 cups raisins
4 apples, cut into cubes 1/4 cup applesauce
Preheat the oven to 425oF.
Cook the noodles according to package directions and drain.
Using an electric mixer or a blender, cream the tofu with the agave nectar, vanilla, cinnamon, cardamom, and ginger until smooth.
Place in a large bowl and add the noodles, raisins, apples, and applesauce. Mix well.
Pour into a large non-stick or lined baking pan with high sides and bake for 25 minutes. Cook until the top is browned slightly.
Add more raisins, cinnamon and a little bit more sweetener on top, and broil till the top is slightly more crispy. Watch it closely, it can burn easily.
3 russet potatoes, peeled and chopped, or 12 small potatoes, cubed
1 large onion, peeled and diced
2 cups water or low sodium vegetable broth
1/4 cup plain plant-strong milk
4 whole grain tortillas
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 plant-strong milk, 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 lumpy.
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 lined 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.