Sweet Potato Kugel (serves 12)
- 6 small sweet potatoes, peeled and grated
- 3 apples, peeled and grated
- 1 cup raisins
- 1 cup matzo meal
- 2 teaspoon cinnamon
- 1 cup walnuts, chopped (optional)
- 1 cup fruit juice or water
Mix ingredients together. Press into baking dish and bake 45 minutes at 375ºF, until crisp on top.
Potato & Kale Casserole (serves 6-8)
- 3 lbs potatoes, cooked and mashed
- 1 lb kale, chopped
- 1 onion, chopped
- 2-3 cloves garlic, minced
- 2 tablespoon olive oil
- Salt and pepper to taste
Cook potatoes and mash. In a separate pan, sauté onion in oil, then add kale and steam, covered, until kale is soft. Remove from heat and mix with potatoes and seasonings. Pour into casserole dish and bake at 350ºF until warmed through.
Death By Chocolate Toffee Matzoh
- 4 to 6 sheets unsalted matzohs
- 1 cup unsalted vegan butter
- 1 cup firmly-packed light brown sugar
- big pinch of sea salt
- 1/2 teaspoon vanilla extract
- 1 cup vegan chocolate chips
Line a rimmed baking sheet completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. Preheat the oven to 375F (190C). Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula. Let cool completely, the break into pieces and store in an airtight container until ready to serve.
For Easter brunch , these dishes are a sure hit:
Mustard and Apricot Glazed ‘Ham’
- 1/4 cup Dijon mustard
- 1/4 cup apricot jam
- 1 tablespoon minced fresh chives
- 2 tablespoon extra virgin olive oil
- 1 teaspoon horseradish
- Salt and pepper, to taste
- 1 vegan ham, sliced into 1-inch-thick rounds(Tofurky or Field Roast)
Combine all of the ingredients except the ham in a bowl and mix well. Brush the mixture over both sides of each slice of “ham” and arrange, overlapping each piece, on a baking sheet. Cover with foil and bake in a preheated oven at 350°F for 20 minutes. Uncover the ham and cook for an additional 10 to 15 minutes. Makes 8 servings
Chickpea Cakes With Beet Horseradish Salad
- 2 large shallots
- 2 tablespoons olive oil
- Dried thyme
- Red pepper flakes
- 1 15oz can chickpeas
- 1/4 teaspoon lemon zest
- Salt & pepper to taste
- Coconut oil
Sauté the finely minced shallots in 2 tablespoons of olive oil with a pinch of dried thyme and a pinch of crushed red pepper flakes. Add the rinsed chickpeas, cover and simmer until just heated through. Remove the pan from the heat and let cool. Add freshly grated lemon zest and season with salt and pepper. Mash the peas with a potato masher and form into 1/4-cup mini-footballs. Cover and refrigerate for 1 hour. cover the bottom of a hot frying pan or skillet with coconut oil. Add the cakes in and lightly brown on each side.
- 2 1/2 pounds beets without their greens trimmed, leaving 2 inches of the stem ends intact
- 1/2 cup finely grated peeled fresh horseradish or 1/3 cup drained bottled horseradish
- 2 tablespoon sugar
- 2 tablespoon wine vinegar
- 3 tablespoon water
In a kettle cover the beets by 2 inches with cold water. Bring the water to a boil, and simmer the beets, covered, for 20 to 30 minutes, or until they are tender. Drain the beets and under cold water slip off and discard the skins and stems. Cut the beets into wedges, in a bowl combine them well with the horseradish, the sugar, the vinegar, the water, and salt and pepper to taste, and let them marinate, covered and chilled, for at least 8 hours and up to 3 days. Serve chickpea cakes with a few spoonfuls of beet salad.
- 1 1/4 cups flour
- 2 tablespoon sweetener of choice
- 2 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoon oil
- 1 1/2 cups water or 1/2 cup soy milk with 3/4 cup water
Make a hole in the centre of the dry ingredients and pour the wet mixture into it. Mix with a wooden spoon until blended. Lumps are good because it makes the pancakes light. If it’s not very pourable, add more liquid. Also add chocolate chips or blueberries or vanilla extract here.Heat a griddle over a medium flame and add some margarine. Pour the batter on thinly and wait for the top to bubble before you flip it. Serve with vegan butter, syrup and fresh fruit.
I hope that you enjoy these and a very happy Pesach & Easter to you all!