The Vegetarian Resource Group Blog

Vegan Chanukah Recipes from The Lowfat Jewish Vegetarian Cookbook

Posted on December 20, 2011 by The VRG Blog Editor

Chanukah is a time that extended families gather together. Here are some vegan recipes from The Lowfat Jewish Vegetarian Cookbook you can share with your friends and family during the 8-day celebration.

Potato Latkes
Serves 4

1-½ pounds potatoes, peeled and grated
1 medium onion, peeled and grated
3 Tablespoons cornstarch
1 Tablespoon fresh parsley, finely chopped
Dash of pepper
2 Tablespoons tamari or soy sauce

Mix all the ingredients together in a large bowl. Form 3-inch patties and fry in lightly oiled pan over medium heat for 10 minutes. Flip latkes and fry for another 10 minutes until crisp on both sides. Serve warm with applesauce or other cooked fruit.

Broccoli Latkes
Serves 5

1 pound broccoli, chopped into small pieces
2 pounds potatoes, scrubbed and cubed into small pieces
1 onion, peeled and finely chopped
3 cups water
½ teaspoon celery seed
Salt and pepper to taste
1 Tablespoon oil

Cook all the ingredients (except the oil) in a large covered pot over medium heat for 20 minutes. Drain mixture and mash ingredients together.

Heat oil in a large non-stick frying pan over medium heat. Form 10 pancakes. Fry 8 minutes on one side. Flip pancakes and fry for another 5 minutes on the other side. Serve warm.

Romanian Sweet Pasta
Serves 8

1 pound eggless pasta
12 cups water
1 cup maple syrup
½ cup walnuts, ground or 1/3 cup poppy seeds, ground
½ teaspoon lemon rind, minced
1-½ cups raisins
½ teaspoon powdered cloves
1 teaspoon cinnamon

Cook pasta in boiling water until done. Drain.

Heat maple syrup and walnuts or poppy seeds in a large pot over medium heat for 2 minutes. Add lemon rind, raisins, clove powder, and cinnamon. Continue cooking for 3 more minutes. Add cooked pasta. Mix well and serve warm. You can also pour this same mixture into a baking dish and bake at 350 degrees for 20 minutes before serving.

Moroccan Couscous
Serves 4

1 cup orange juice or other juice
½ cup water
1 cup couscous
½ cup water
¼ cup pitted dates, finely chopped
¼ cup raisins
¼ cup slivered almonds
1 teaspoon cinnamon
½ cup water

Bring juice and ½ cup water to a boil in a small pot. Remove from heat. Stir in couscous and allow to sit covered for 5 minutes.

Meanwhile, in a separate pan, sauté dates, raisins, almonds, and cinnamon in ½ cup water for 2 minutes. Add cooked couscous. Mix well and serve warm.

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