Tricolor Sweet Potato Kugel

Mark Reinfeld — Wed, 17 Apr 2019 17:34:54 +0000

This vegan kugel uses chia seeds (or ground flaxseeds) in place of the eggs found in traditional kugel. To create a wonderful visual contrast, use purple sweet potatoes along with yellow and orange varieties. (Note that sweet potatoes are often labelled as “yams.”) Serve the kugel with Tofu Sour Cream on the side.

Yield: Makes 8 cups

4 medium sweet potatoes, orange and purple varieties, peeled and grated (6 cups)
3 tablespoons chia seeds (or ground flaxseeds)
1 medium yellow onion, grated (¾ cup)
¼ cup potato starch or matzo meal
Sea salt, to taste
Freshly ground black pepper, to taste
1 pinch crushed red pepper flakes (optional)
6 sprigs fresh dill, snipped

Instructions

Preheat oven to 400°F. Place grated sweet potatoes in a strainer and press to remove excess liquid. Set aside.
Combine chia seeds and ½ cup water in a small bowl. Let sit 10 minutes, stirring occasionally.
Meanwhile, combine sweet potatoes, onion, and potato starch in a large bowl. Season to taste with salt, freshly ground black pepper, and, if desired, crushed red pepper flakes. Mix well. Add chia seed mixture to the large bowl and mix well to combine.
Transfer to a 9×13-inch casserole dish. Bake, covered, 60 minutes. Remove cover and bake 30 minutes more, or until the top is slightly crispy.
Garnish with fresh dill and serve with Tofu Sour Cream.

The post Tricolor Sweet Potato Kugel appeared first on Forks Over Knives.

15-Minute Watermelon Gazpacho

Mark Reinfeld — Thu, 20 Sep 2018 10:31:27 +0000

This vegan watermelon gazpacho gets its spicy kick from fresh jalapeños and chili powder, while diced cucumber and jicama add a cool bit of crunch. Best of all, the recipe comes together in just 15 minutes.

To pick a nice, juicy watermelon, look for the yellow “field spot” that indicates the fruit has been ripening on the ground. When the spot is a creamy yellow color, the fruit is ripe. A juicy watermelon will also feel heavy for its size.

Recipe from Healing the Vegan Way

Yield: Makes 5 cups

6 cups chopped watermelon (1-inch cubes)
½ cup water or coconut water
¼ cup freshly squeezed lime juice
½ teaspoon seeded and diced jalapeño pepper
½ teaspoon chili powder
¼ teaspoon chipotle chili powder
Pinch of sea salt
¾ cup seeded and diced cucumber
¾ cup peeled and diced jicama
1 tablespoon plus 1 teaspoon finely chopped fresh cilantro

Instructions

Place the watermelon, water or coconut water, lime juice, jalapeño pepper, chili powder, chipotle chili powder, and salt in a blender and blend well.
Add the remaining ingredients and stir well before serving.

The post 15-Minute Watermelon Gazpacho appeared first on Forks Over Knives.

Mark Reinfeld Archives - Forks Over Knives

Tricolor Sweet Potato Kugel

Instructions

15-Minute Watermelon Gazpacho

Instructions