Mixed-Fruit Cranberry Relish
Here is a recipe that is easy to make, tastes delicious, and, because of the high sugar content and alcohol, lasts for a month or more in the refrigerator. Your Sukkot fruit relish becomes your Thanksgiving accompaniment.
12 ounces fresh cranberries
2 apples, pared, cored, and cut into chunks
2 pears, pared, cored and cut into chunks
1 cup dark raisins
1 cup sugar
½ cup fresh orange juice
1 tablespoon grated orange zest
1 ¼ teaspoons cinnamon
⅓ cup orange liqueur
Vegan Baked Potato Latkes
Take a break from spinning the dreidel and serve these potato pancakes with vegan sour cream or apple sauce.
LATKES
1 large russet potato, peeled and grated (2 cups)
1/4 cup minced yellow onion
1/4 cup plus 1 tablespoon white spelt flour
1 tablespoon ground flaxseeds mixed with 3 tablespoons water
3/4 teaspoon sea salt
A pinch of crushed red pepper flakes (optional)
1/4 teaspoon paprika (optional; try smoked)
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VEGAN SOUR CREAM
3/4 cup vegan mayonnaise (Vegenaise or homemade)
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon minced fresh dill, or a pinch of dried dill (optional)
Maduros (Fried Sweet Plantains)
Why not add plantains to your culinary repetoire this Hanukkah with this simple and delicious recipe?
4 ripe plantains (yellow to black in color)
Vegetable oil for frying
Salt
Homemade Applesauce
This recipe should be in every home’s repertoire. It doesn’t get fresher than this, and it is so easy to make, especially if you have a food mill.
1 cup water (or enough to fill pot ½ inch)
2-inch cinnamon stick or ½ teaspoon ground cinnamon
4–6 Fuji, Gala, or other sweet red apples
¼ cup sugar (optional)
Pumpkin Sufganiyot (Gluten-Free)
Sufganiyot, or jelly doughnuts, are a popular Hanukkah treat. This autumnal version is gluten-free and best served hot.
2 tablespoons unsalted butter
⅓ cup canned pumpkin
1 egg
1 cup milk
1 teaspoon fresh lemon juice or vinegar
¼ cup honey
1 ½ cups Bob’s Red Mill Gluten Free Flour
½ cup brown rice flour
½ cup rice flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
Canola oil for frying (about 2-3 cups)
Approximately ¾ cup grape, raspberry or strawberry jelly (not preserves or jam)
½ cup sugar combined with 1 teaspoon cinnamon for coating (optional)