hanukkah Archives - Forks Over Knives

Creamy Vegan Spinach Knishes

Darshana Thacker Wendel — Mon, 12 Dec 2022 19:50:58 +0000

While they may take a bit of prep work, these savory spinach knishes are well worth the effort. The crisp golden brown parcels contain a delicious filling of spinach, mushrooms, and sun-dried tomatoes that’s infused with the peppery aroma of fresh parsley. Silken tofu is the secret ingredient that ties everything together and brings dairy-free creaminess to the veggie medley. Combined with the homemade dough that uses three different types of flour to deliver a unique nutty flavor, these adorable dumplings have the wow factor you want when serving up fancy finger food at your next party. They taste best when enjoyed warm and served alongside spicy mustard and vegan sour cream.

For more vegan finger food recipes, check out these tasty ideas:

Yield: Makes 18 knishes

1½ cups unbleached all-purpose flour, plus more for dusting
1½ cups potato flour
⅓ cup almond flour
1½ teaspoons baking powder
¾ teaspoon sea salt
¾ cup sparkling water
4 oz. fresh mushrooms, thinly sliced (2 cups)
1 small onion, finely chopped (1 cup)
3 cloves garlic, minced
4 cups fresh spinach, chopped
2 tablespoons chopped sun-dried tomatoes (not oil-packed)
2 tablespoons whole wheat flour
1 cup crumbled silken-style firm tofu (7 oz.)
⅛ teaspoon freshly ground black pepper
¼ cup finely chopped fresh parsley

Instructions

In a large mixing bowl stir together the first four ingredients (through baking powder) and ½ teaspoon salt. Stir in sparkling water just until a spongy dough forms. Cover with a clean cloth. Let stand for 10 minutes.
For filling, in a large skillet cook mushrooms, onion, and garlic over medium 10 minutes or until vegetables are tender and any excess moisture has cooked off, stirring occasionally. Add spinach and sun-dried tomatoes. Cook 2 to 4 minutes more or until spinach wilts. Stir in the 2 tablespoons whole wheat flour; cook and stir 1 minute more or until flour adheres to vegetables. Stir in tofu, salt, pepper, and parsley. Let cool completely.
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
To assemble knishes, divide dough into 18 equal pieces. To do this, first divide dough into two equal pieces. Then divide each of those into thirds to make six pieces. Finally, divide each of those pieces into thirds to make 18 total.
Dust a large cutting board with all-purpose flour. Using a rolling pin, roll one piece of dough to a 3-inch square. Place 1½ tablespoons filling in center of dough square. Fold two adjacent corners inward over the filling, and pinch their edges together, starting at the outside and working up toward the center until sealed. Take another corner and fold it inward toward the center, sealing it with the adjoining edge. Repeat with the last corner. This will create a square pocket that resembles a closed pinwheel. Place on the prepared baking sheet. Repeat with remaining dough pieces and filling.
Bake 40 to 45 minutes or until golden brown. Serve warm.

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Green Bean and Potato Knishes

Darshana Thacker Wendel — Tue, 27 Nov 2018 03:03:37 +0000

Though the process is a bit lengthy, these vegan knishes are well worth the time and effort. You’ll use fresh steamed potatoes for the filling, but for the dough, I prefer potato flour: It’s easier to ensure an accurate measurement, which is important in baking.

Yield: Makes 16 hand pies

Ingredients

WASH

½ cup unsweetened, unflavored plant milk
1 tablespoon ground flaxseed

DOUGH

2 cups all-purpose flour
2 cups potato flour
½ cup almond flour
2 teaspoons baking powder
1 teaspoon salt
2 cups unsweetened, unflavored plant milk

FILLING

1 pound potatoes, peeled and cut into ¼-inch dice
1 pound green beans, cut into ¼-inch dice (3 cups)
2 medium tomatoes, cut into ½-inch dice (2 cups)
1 medium onion, cut into ¼-inch dice (2 cups)
6 cloves garlic, minced
Sea salt
Freshly ground black pepper
¼ cup finely chopped fresh parsley

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To make a wash for the dough, warm ½ cup of the milk in a pan and add flaxseed. Mix well, remove pan from heat, and let stand until ready to use in Step 7.
To make the dough, warm 2 cups of the milk in a pan. In the bowl of a food processor combine the flours, baking powder, and salt. Pulse to combine. With the processor running, add the warm milk very gradually until the dough combines. The texture of the dough will be spongy. Let stand for 10 minutes.
To make the filling, in a skillet combine potatoes, green beans, tomatoes, onion, and garlic. Cook 15 minutes on medium-low, covered, until vegetables are tender, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. If there is any excess moisture once the vegetables are cooked, cook for 3 to 5 minutes uncovered for the liquid to cook off. Add salt and pepper to taste. Mix in parsley. Set aside to cool.
To assemble knishes, dust a clean surface with flour. Using a rolling pin, roll out 1 cup of dough into a ¼-inch-thick oval that is at least 6 inches long and 6 inches wide. Cut the dough into 3×6-inch rectangles using a knife or pastry cutter. Save dough scraps to roll more knishes.
Place ¼ cup of filling on one half of the rectangle. Fold the other half over the filling and press the edges together to seal. Place knish on prepared baking sheet.
Repeat Steps 5–6 with remaining dough and filling. Brush assembled knishes with milk wash.
Bake knishes for 45 to 50 minutes, until tops are golden-brown. Serve warm.

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Jelly Doughnut Holes

Darshana Thacker Wendel — Tue, 27 Nov 2018 03:03:10 +0000

These delicious no-fry vegan Jelly Doughnut Holes are bite-size bits of bliss. Fill them with as much jam as possible for sweetest results.

Yield: Makes 24 doughnut holes

1½ cups all-purpose flour
⅓ cup almond flour
¼ cup rolled oats
4 teaspoons sodium-free baking powder
1 teaspoon ground cinnamon
1½ cups plant milk
¼ cup plus 2 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
1 tablespoon pure vanilla extract
¾ cup store-bought fruit-only jam

Instructions

Preheat oven to 350°F. Prepare a silicone mini-muffin mold.
To make the batter, in a large bowl, mix together the flours, oats, baking powder, and cinnamon. Add milk, maple syrup, vinegar, and vanilla. Mix lightly just until combined; don’t overmix. Let the batter stand for 5 minutes.
Without stirring, scoop 2 tablespoons of batter into each muffin mold.
Bake for 30 minutes.
Remove doughnuts from oven and let cool for 15 to 20 minutes in the molds; then carefully pop them out of their molds to finish cooling.
Fill a piping bag with the fruit jam. Poke a hole in the top of a doughnut with the tip of the icing bag, and fill with jam just until jam overflows from hole. Poke a second hole in the side of the doughnut, away from the top hole, and fill with jam. Repeat with remaining doughnuts.

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Potato-Corn Latkes

Darshana Thacker Wendel — Mon, 26 Nov 2018 22:10:10 +0000

Potato pancakes, or latkes, are traditionally fried, but these vegan latkes are baked and served with applesauce and Tofu Sour Cream for dipping. If using an air fryer, bake the latkes at 350°F for 10 to 15 minutes, or until they are lightly browned.

Yield: Makes 14 latkes

Ingredients

LATKES

2 pounds Yukon Gold potatoes, peeled and grated (4 cups)
1 small onion, grated (½ cup)
½ cup frozen corn
2 tablespoons lemon juice
½ cup breadcrumbs
2 teaspoons baking powder
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
¼ cup Tofu Sour Cream or aquafaba
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

FOR SERVING

½ cup applesauce
1 cup Tofu Sour Cream

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Place grated potatoes and onion in the middle of a clean kitchen towel. Fold the sides and squeeze out any liquid.
Transfer potatoes and onion to a bowl. Add corn, lemon juice, breadcrumbs, baking powder, chives, parsley, sour cream, salt, and pepper. Mix well to combine.
Form ⅓-cup patties and place on prepared baking sheet. Bake for 30 minutes, until lightly browned around the edges. Remove baking sheet from oven; flip the patties over. Increase the oven temperature to 425°F, and bake patties 10 minutes more, or until the tops are lightly browned.
Serve with Tofu Sour Cream and applesauce.

https://www.youtube.com/watch?v=AAKdSww9RjI

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Herbed Vegan Matzo Ball Soup

Darshana Thacker Wendel — Mon, 26 Nov 2018 22:05:28 +0000

This hearty, savory soup is just the thing to nurse a cold or flu. Note that this recipe calls for cooked quinoa, so plan to have that ready to go ahead of time. Follow package instructions for the correct yield.

Yield: Makes 12 to 15 matzo balls plus 8 cups of soup

Ingredients

MATZO BALLS

4 to 5 matzo crackers (1 cup ground)
1 cup cooked quinoa or millet
1½ teaspoons ground flaxseed
1½ teaspoons lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
½ teaspoon sea salt
2 pinches freshly ground black pepper
¼ teaspoon baking soda

SOUP

1 small onion, cut into ¼-inch dice (1 cup)
4 cloves garlic, minced
2 carrots, thinly sliced (1 cup)
2 stalks celery, thinly sliced (1 cup)
1 medium potato, cut into ¼-inch dice (2 cups)
½ cup button mushrooms, cut into ¼-inch dice
4 cups vegetable stock
1 cup fresh or frozen broccoli
1 cup fresh or frozen cauliflower
¼ cup finely chopped fresh dill
2 tablespoons mild miso paste
1½ tablespoons white wine vinegar
Freshly ground black pepper

Instructions

To make matzo balls, preheat oven to 400°F. Line a baking sheet with parchment paper.
Place the matzo crackers in the bowl of a food processor and blend to a crumb-like texture.
Add 1 cup hot water, the cooked quinoa, the flaxseed, lemon juice, garlic powder, onion powder, Italian seasoning, salt, pepper, and baking soda. Pulse to a dough-like consistency. If the dough is too sticky, let stand for 10 minutes.
Take 1½ tablespoons of dough and form it into a ball. Place on the baking sheet. Repeat with remaining dough.
Bake matzo balls 20 to 30 minutes, until the outsides are nicely browned. Remove from oven and set aside.
To make the soup, in a large pot combine onion, garlic, carrots, celery, potato, mushrooms, and ½ cup water. Cook on medium heat for 10 minutes, stirring occasionally until onions turn translucent.
Add vegetable stock, broccoli, cauliflower, dill, miso, vinegar, and pepper. Bring to boiling; then simmer 10 to 15 minutes.
Add matzo balls to soup. Serve hot.

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7 Healthy Vegan Hanukkah Recipes to Try

Courtney Davison — Mon, 26 Nov 2018 18:45:19 +0000

Oil played an important role in the origin of Hanukkah, so meals during the eight-day holiday typically feature many fried foods to commemorate that history. If you’re looking for a lighter way to celebrate the Festival of Lights, try the following whole-food, plant-based tributes to some traditional favorites.

Check out our complete archive of vegan holiday recipes for more ideas for entertaining.

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