Archive for December, 2015

Jumbo Kasha Knishes

December 7, 2015

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When I lived in New York, every Friday night my mother would buy our meal at the kosher butcher. It was like a Jew from Queens Early Bird Special. You’d get a whole rotisserie chicken, vegetables and these huge kasha and potato knishes. Those knishes were the bomb. I mean, literally. They were so big you could hurt someone with them. But they were SO delicious. That was easily the best part of the meal. Here I recreate them in size and flavor in a plant based way that is truly scrumptious. Add on some spicy mustard and you’re going to experience the true meaning of life.

Kasha Knishes
By Debbie Adler

Makes 6 knishes

Must Have

Dough
3 cups superfine brown rice flour
1 cup tapioca flour
½ teaspoon xanthan gum
¼ teaspoon sea salt
1½ cups seltzer water
3 tablespoons pumpkin puree
1 teaspoon apple cider vinegar
1½ cups roasted buckwheat groats (kasha)
4 cups water
1 small yellow onion, diced
½ cup coconut aminos
Wash
3 tablespoons molasses
3 teaspoons water
3 tablespoons nutritional yeast

Dipping Sauce
Spicy Mustard
White Horseradish

Must Do
Preheat the oven to 350°F. Line a 15 x 13-iinch pan with parchment paper.
To make the dough whisk together the brown rice and tapioca flours, xanthan gum and salt in a large bowl. Make a well in the middle.
Add the seltzer, pumpkin puree and apple cider vinegar and stir to combine. With your hands form it into a ball. Wrap the dough in parchment paper and place in the fridge for about 15 minutes.
To make the filling, cook the buckwheat groats (kasha) in 4 cups of boiling water over high heat. Lower the heat and let simmer until all the water is absorbed, bout 5 minutes.
Heat the onions in a medium skillet over medium heat and stir until fragrant, about 1 minute. Add the coconut aminos and cook until translucent. Add the cooked kasha and stir to incorxporate.
Take the disk out of the fridge and roll out the dough on parchment paper with another sheet of parchment on top. Divide it into twelve 5 x 5-inch squares using a pizza slicer.
Fill the middle of 6 dough squares with about ¼ cup of the kasha mixture. Place the remaining squares of dough on top of the filled ones and pinch around the perimeter to seal.
To make the wash, whisk together the molasses, water and nutritional yeast in a small bowl. Brush the tops and sides of each knish with the wash.
Place the 6 knishes on the prepared baking sheet.
Bake the knishes for about 30 minutes or until they are golden brown. Rotate the pan halfway through baking.
Transfer the pan from the oven to a wire rack and let sit for about 10 minutes.
Serve with the horseradish or mustard.

Herb-Stuffed Potato Latkes

December 4, 2015

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This coming Sunday at sundown we commemorate the start of Hanukkah. It’s known as “the festival of lights and giving too many presents to your children eight days in a row.” One of the traditional foods to eat during these Chapter 11 days is latkes or potato pancakes. I developed a delicious way to make them plant based, allergy-free and gluten-free and they are out-of-this-world. I hope you make these as part of your celebration and I’d love to know how they turn out.

Latkes
By Debbie Adler

Makes about 15 latkes

Must Have
1 small yellow onion, diced
2 tablespoons coconut aminos
1 russet potatoes, peeled
1 sweet potato, peeled, boiled and mashed
½ cup chopped fresh parsley
¼ chopped cilantro
¼ cup chopped fresh dill
2 tablespoons chick pea miso paste
¼ teaspoon freshly ground black pepper

Toppings
Applesauce
Horseradish
Soy-free, dairy free sour cream

Must Do
Preheat the oven to 425°F. Line a 15 x 13-inch baking sheet with parchment paper.
Heat the onions in a medium skillet over medium heat and stir until fragrant, about 1 minute.
Add the coconut aminos and cook the onions until they become translucent, about 2 minutes. Turn off the heat.
Grate the russet potatoes in a food processor with the grate blade. Add the grated potatoes to a large bowl.
Add the mashed sweet potato, parsley, cilantro, dill miso and black pepper and stir to thoroughly combine.
Take about 3 tablespoons of the potato mixture and shape it into a small, flat pancake as you place it on the prepared baking sheet. Repeat until you have used up all the potato mixture.
Bake the potato latkes for 30 minutes, flipping the pancakes over halfway through baking.
Transfer the baking sheet from the oven to a wire rack and let sit for about 2 minutes before removing the latkes with a spatula. Serve immediately with desired toppings.

Red Lentil Porridge

December 1, 2015

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Ever since I transitioned to a plant based way of eating and cooking, the meals I make have only increased in imagination, nutrition and most importantly wallops of flavor. I’ve been on a breakfast cereal binge lately and I find that the most satiating and gratifying are the hot ones.

This morning I used red lentils as the base and then sautéed my favorite additions. I’m telling you, this wound up being the most luxurious porridge I could have ever dreamed possible. Wait till you try it.

Red Lentil Porridge
By Debbie Adler

Serves 2 – 4

Must Have
1 cup red lentils
½ Vidalia onion, diced
¼ cup coconut aminos
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon chipotle chili powder
2 celery sticks, sliced
1 cup dino kale, stemmed and chopped
1 cup thinly sliced cremini mushrooms

Must Do
Add the lentils to a medium pot filled with 3 cups of boiling water over high heat.
Lower the heat and let simmer until all the water is absorbed, about 15 minutes.
Add the onions to a medium skillet over medium heat and stir until fragrant, about 1 minute.
Add the coconut aminos, cumin, garlic, onion and chipotle chili powders and stir until fragrant, about 1 minute. Add the celery, kale and mushrooms and cook until the vegetables are slightly tender.
Add the cooked lentils to the skillet and stir to incorporate.
Serve immediately.