Vegan Rosh Hashanah 2015
Happy New Year 5776! Gefilte fish, chopped liver, challah, oh my, give these cruelty-free dishes a try!
Vegan Gefilte Fish
(Recipe Inspired By and adapted from: http://thevword.net/2013/03/vegan-gefilte-fish.html)
1 Tbs. extra-virgin olive oil
1/4 tsp ginger paste
½ yellow onion (chopped)
1 celery stalk (chopped)
1 large carrot (peeled, grated)
2 cloves garlic (chopped)
1 can chickpeas (drained and rinsed )
dry spices
Salt and black pepper to taste
1 tsp kelp powder
3 sheets seaweed snack (crumbled)
1/8 tsp. cayenne pepper
1/4 tsp celery seed
1/4 tsp dry mustard
1/4 tsp paprika
1/4 tsp Tony Chachere's cajun seasoning or Old Bay seasoning
pinch of red pepper flakes
Zest and juice of one lemon
1. Sautee onions, celery, carrot and garlic. Add ginger, chickpeas and dry spices. Cook another 2-3 minutes.
2. Take mixture of heat and when cool pour into food processor. Add lemon juice and pulse until well combined.
3. Form into 5 patties and cover tightly with plastic wrap. Refrigerate at least 3 hours.
Serve with: Prepared horseradish
=====================================================
Vegan Chopped Liver
(Recipe Inspired By and adapted from http://www.vrg.org/recipes/passover.htm)
14 oz crimini mushrooms (chopped)
1 small onion (chopped)
2 cloves garlic (minced)
1 tsp vegan worcestershire sauce
salt
generous fresh ground black pepper
3 Tbsp EVOO
1 C chopped walnuts (unsalted)
1. In a skillet with EVOO. Sautee mushrooms, onion and garlic.
2. Add worcestershire sauce, salt and pepper.
3. In a small food processor pulse walnuts until finely chopped (but not powdered).
4. Pour mushroom mixture into blender. Add walnuts and add EVOO. Pulse until well combined.
5. Refrigerate for at least 3 hours.
=====================================================
Vegan Challah
(Recipe Inspired By and adapted from: http://www.thechallahblog.com/2011/04/eggless-challah.html )
4 1/2 C white flour (or more...)
1/4 C plus 1/4 tsp sugar
1/4 C vegetable oil
1 1/4 C Water
1/2 tsp salt
1/4 tsp turmeric*
1 Tbsp active dry yeast
1 Tbsp Maple Syrup
1 tsp non-dairy milk
poppy seeds (optional)
*ProTip: this is to mimic the color of challah which is traditionally an egg bread (not so much for taste!)
1. In a bowl combine hot water, 1/4 tsp sugar and yeast. Stir and let sit for 10 minutes.
2. Add 1/4 C sugar, turmeric, oil, salt and stir.
3. Bit by bit add flour. Need with hands. Add more flour if your dough is too sticky.
4. Cover with plastic wrap and let dough rise for an hour at room temperature.
5. Punch dough several times in bowl until all air is pressed out.
6. Transfer to clean, floured surface. Rip dough into thirds. Roll each third into an even rope about a foot long.
7. Press ends of 3 ropes together and braid dough.
8. Allow dough to rise for another 40 minutes.
9. In a small bowl mix maple syrup and non-dairy milk. Brush liberally onto bread and sprinkle on poppy seeds.
10. Transfer to oiled baking sheet and bake at 350 F for about half hour.
Vegan Gefilte Fish
(Recipe Inspired By and adapted from: http://thevword.net/2013/03/vegan-gefilte-fish.html)
1 Tbs. extra-virgin olive oil
1/4 tsp ginger paste
½ yellow onion (chopped)
1 celery stalk (chopped)
1 large carrot (peeled, grated)
2 cloves garlic (chopped)
1 can chickpeas (drained and rinsed )
dry spices
Salt and black pepper to taste
1 tsp kelp powder
3 sheets seaweed snack (crumbled)
1/8 tsp. cayenne pepper
1/4 tsp celery seed
1/4 tsp dry mustard
1/4 tsp paprika
1/4 tsp Tony Chachere's cajun seasoning or Old Bay seasoning
pinch of red pepper flakes
Zest and juice of one lemon
1. Sautee onions, celery, carrot and garlic. Add ginger, chickpeas and dry spices. Cook another 2-3 minutes.
2. Take mixture of heat and when cool pour into food processor. Add lemon juice and pulse until well combined.
3. Form into 5 patties and cover tightly with plastic wrap. Refrigerate at least 3 hours.
Serve with: Prepared horseradish
=====================================================
Vegan Chopped Liver
(Recipe Inspired By and adapted from http://www.vrg.org/recipes/passover.htm)
14 oz crimini mushrooms (chopped)
1 small onion (chopped)
2 cloves garlic (minced)
1 tsp vegan worcestershire sauce
salt
generous fresh ground black pepper
3 Tbsp EVOO
1 C chopped walnuts (unsalted)
1. In a skillet with EVOO. Sautee mushrooms, onion and garlic.
2. Add worcestershire sauce, salt and pepper.
3. In a small food processor pulse walnuts until finely chopped (but not powdered).
4. Pour mushroom mixture into blender. Add walnuts and add EVOO. Pulse until well combined.
5. Refrigerate for at least 3 hours.
 |
| Vegan chopped liver (top left), Vegan gefilte fish (top right), and pickles! |
Vegan Challah
(Recipe Inspired By and adapted from: http://www.thechallahblog.com/2011/04/eggless-challah.html )
4 1/2 C white flour (or more...)
1/4 C plus 1/4 tsp sugar
1/4 C vegetable oil
1 1/4 C Water
1/2 tsp salt
1/4 tsp turmeric*
1 Tbsp active dry yeast
1 Tbsp Maple Syrup
1 tsp non-dairy milk
poppy seeds (optional)
*ProTip: this is to mimic the color of challah which is traditionally an egg bread (not so much for taste!)
1. In a bowl combine hot water, 1/4 tsp sugar and yeast. Stir and let sit for 10 minutes.
2. Add 1/4 C sugar, turmeric, oil, salt and stir.
3. Bit by bit add flour. Need with hands. Add more flour if your dough is too sticky.
4. Cover with plastic wrap and let dough rise for an hour at room temperature.
5. Punch dough several times in bowl until all air is pressed out.
6. Transfer to clean, floured surface. Rip dough into thirds. Roll each third into an even rope about a foot long.
7. Press ends of 3 ropes together and braid dough.
8. Allow dough to rise for another 40 minutes.
9. In a small bowl mix maple syrup and non-dairy milk. Brush liberally onto bread and sprinkle on poppy seeds.
10. Transfer to oiled baking sheet and bake at 350 F for about half hour.
=====================================================
Apple Salad
Spring Mix with Dates, pumpkin seeds, apples and apple cider honee* vinaigrette
*Use Bee Free Honee or Agave
Comments
Post a Comment