Vegan Sweet Noodle Kugel
To celebrate a sweet Rosh HaShanah, here is a great option for a soy-free noodle kugel.
1 8-ounce bag of egg-free, wide ribbon noodles
2 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
2 tablespoons sunflower oil
1 tablespoon fresh lemon juice
1/2 cup vegan cane sugar
1/4 teaspoon vanilla powder
4 ounces crushed pineapple
1/2 cup golden raisins
Vegan Challah
Round challah symbolizes the cycle of the year and are traditional for Rosh HaShanah; challot are traditionally braided for Shabbat. Either way, the key to delicious challah is kneading the dough.
1 package active dry yeast
1 cup very warm water
4 cups bread flour
1 teaspoon salt
1/2 cup vegan cane sugar + 1 teaspoon vegan cane sugar
1/3 cup safflower oil
Apple and Honey Cake Bread Pudding with Butterscotch Sauce
I created this recipe from leftover honey cake.
CAKE
1 loaf of honey cake (approximately 9" x 5")
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APPLE TOPPING
2 ounces (1⁄2 stick) unsalted butter
3 Jonagold, Fuji, or Gala apples
1⁄4 cup sugar
1⁄2 teaspoon cinnamon
4 eggs
1⁄3 cup brown sugar
1 teaspoon vanilla
1 cup half and half
3 cups of milk
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BUTTERSCOTCH SAUCE
1 cup light (preferable) or dark brown sugar
2⁄3 cup light corn syrup
2 ounces unsalted butter
1 5-ounce can of evaporated milk
1 teaspoon vanilla extract
1 Tablespoon Scotch or dark rum (optional)
Fresh Apple Cake
May your year be sweet, fruitful, and filled with contentment and promise.
2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
1 1⁄4 cup oil
3 eggs
2 teaspoons vanilla
3 cups of grated apple (the peel does not need to be removed if finely grated)
1 1⁄4 cups coarsely chopped pecans
Confectioner’s sugar for dusting
Topping:
6 Tablespoons unsalted butter
2 Tablespoons milk
3⁄4 cup brown sugar
1⁄2 cup coconut
1⁄2 cup chopped toasted pecans
Algerian Chicken with Quince
According to Clemence Barkate, an Algerian now living in France, the traditional Rosh HaShanah dish served in her home city of Constantine was chicken with eggplant, honey, and quince (a hard and crisp fruit resembling something between an apple and a Bartlett pear and has a perfume-like fragrance when cooked).
2 quinces
1 Tablespoon fresh lemon juice
1 1⁄2 cups water
4–5 Tablespoons extra virgin olive oil, divided use
1 4-inch onion
3⁄4 cup all-purpose flour
1 teaspoon salt
20 grindings of black pepper
1 chicken, cut into 8ths
3⁄4 cup dry white wine
1⁄2 cup water
1 1⁄2 teaspoons cinnamon
2 Tablespoons honey, or to taste
2 8-inch Japanese eggplants
Additional salt and pepper
