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Vegetarian Chanukah Menu Make our delicious never fry potato latkes. Top the latkes with homemade chunky applesauce ( recipe follows) or homemade lowfat yogurt cream ( recipe follows). Too busy to cook? Buy sugar -free applesauce and yogurt cream. Also, enjoy spicy Indonesian peanut soup and a crisp carrot raisin salad. All of the recipes are healthy and delicious. Latkes: Never Say Fry, Potato Latkes Fruit Topping : Homemade Applesauce Lebnah Topping: Yogurt sour cream topping Salad : Grated Carrot Raisin Salad Return to Vegetarian Recipes
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Pre-heat oven to 375°F.
Put peeled and grated vegetables in a large bowl. Add other ingredients and mix well. Spray muffin tins with cooking spray. Put 1/4 cup of the mixture in each muffin cup. Bake for 45 minutes. Flip each muffin onto a sprayed cookie sheet. Spray each muffin with olive oil spray. Cook for 10 more minutes or until crisp. Makes 24 latkes
Return to Vegetarian Recipes
· 1 tablespoon olive oil
· 1 large onion, chopped
· 2 cloves garlic, chopped
· 2 teaspoons fresh ginger root minced.
· 1 1/2 teaspoons ground cumin
· 1 1/2 teaspoons fresh cilantro
· 1/2 teaspoon ground cinnamon
· 1 pinch ground cloves
· 3 medium tomatoes, chopped
· 1 1/2 pounds sweet potatoes, peeled and chopped
· 1 carrot, peeled and chopped
· 5 cups water
· 1 teaspoon salt
· 1/4 cup (or more) peanuts
· 1 pinch cayenne pepper
Directions:
- Sauté onion in large sauce pan about 10 minutes, until lightly browned. Add the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
- Pour water into the saucepan.. Bring to a boil, reduce heat, and simmer 30 minutes. Salt & pepper to taste.
- Remove the soup mixture from heat. In a food processor or blender, blend 1/2 the soup until almost smooth. Mix with other half of soup. Add cayenne, peanuts. Top with fresh cilantro.
8
medium weinsap ( or other cooking) apples
1 Bartlett pear, optional
1/2 cup apple juice
1/4
cup water
1 tsp. cinnamon
Peel, core and cut the fruit into chunks. Combine all ingredients in a large saucepan. Bring to a boil, reduce heat to simmer and cook partially covered for 20 to 25 minutes, until tender.
( Lebnah)
Lebnah is a traditional yogurt cream that has been made in kitchens in the Middle East for many generations. Tastes great as sour cream, is fresh, low fat and tangy. Mix in a teaspoon of olive oil and a pinch of salt if desired.
Ingredients:
1 large container of organic no fat yogurt.
Cheesecloth
Place yogurt in cheesecloth or new white handkerchief. Hang it on the kitchen faucet until all the liquid drains out.( about 6 hours) The enzymes in yogurt keep the product from spoiling. Transfer into a bowl and use as sour cream to top the latkes. ( refrigerate leftover yogurt cream)
