Hanukkah Treats and Sweets!

All these goodies are old and new recipes... Some from my Grandma and some from my silly imagination of a vegan healthy life!! :)  Um in the case of Hanukkah, healthy is not part of our households equation!  It is are time to fry it up and let the calories fly and repent later ;)  I hope everyone enjoys our families yummies!  And may you have a Happy Hanukkah full of love! 

 Jelly Doughnuts

·         2 packages yeast

·         1/3 c + 3 tbs sugar (for developing the yeast)

·         1 c warm water

·         4 c Garbanzo flour and Brown rice flour 2 cups of each!  Not gluten free pastry flour!

·         1/2 tsp salt

·         1 cup soy milk

·         2 tbs potato starch

·         1/4 c vegan butter melted

·         Grapeseed or canola oil for frying Oil in a small stock pot and use at least 4 inches worth!  Usually ½  a bottle of canola oil!

·         1 tbs cinnamon

·          

In a glass bowl, mix together the yeast, 1 tablespoon sugar and the water until the yeast and sugar has dissolved. Allow to sit for 10 minutes.

In a different large bowl, mix the pastry flour and salt. In a third bowl, combine the 1/3 cup sugar and remaining ingredients, except for oil. Add the yeast mixture, and then gradually add the flour and salt. Combine until a stiff dough forms.

Cover and put in a warmer area of the kitchen and let sit for a hour!

On a floured surface, knead the dough for about one minute, then roll out to about 3/4 inch thickness. Cover with a dish towel or cloth and let rise for another 20 minutes, until doubled in size.  Use a round biscuit cookie cutter and cut out donuts.  In a deep fryer or a deep pan, heat several inches of oil over high heat. Test the temperature by placing a small piece of dough in the oil. The oil is the right temperature when the dough rises to the surface almost immediately. If it doesn’t rise to the top, the oil is not yet hot enough.

Fry the doughnuts in oil for a minute or two, turning over as needed, until browned on both sides. Allow to drain on paper towels. When cool to touch but not cooled all the way inject the donuts with strawberry, or raspberry preserves or jelly with a turkey basiter!  Sprinkle some powdered sugar and cinnamon over the top!  With a sifter!!!  This recipe makes about 12 yummy treats! 

Grandma's Latkes

It's the most wonderful time of the year, ding dong.... With those latkes a frying and the boozing and wine-in and holiday cheer!! ;)

These are a staple in my family of course, brought to us by my beautiful Grandma!! There is not a household she visits that doesn't request them as soon as she walks in the door... She is by far the Queen of Latkes... I have found a way to make them just as good vegan, but for the love of the fried food holiday I gave you both!!! Enjoy pals!! And be ready to diet in the new year ;)~~~

6 Large potatoes Grated (4 1/2lbs)
1/3cup flour
1 med onion Grated
2 teas sea salt
3 eggs but if you are doing vegan version 3 Ener G egg replacer as in 4 1/2 tbs ener g and 6 tbs water!!!!
Vegetable oil
1 tea fresh ground nutmeg
1 teas coarse kosher salt

So this recipe is nothing new to most people out there, but to make them my way I like to grate everything but use the largest setting on food processor so you get Chunks... I like it when they look all wild and rustic, and they tend to be more crunchy this way.... The smaller processed batter is more doughy and that really is not my thang!!!! After grating potatoes I like to soak them in a bowl of water to remove starch and drain them in a kitchen towel or cheese cloth... After getting the starch out of the potatoes you are ready to rumble and at this time I would get your oil heated by heating 1/4 inch deep oil in what ever kind of frying pan you got... So here we go, I take the roughly grated potatoes and onion throw into a bowl with the egg re placer, water, flour, salt, pepper and mix it all up... You want it to be all evenly incorporated.... Then I wash my hands and take a palm size amount and squeeze the extra water and place in the oil.. The less you squeeze the funnier the shape I may add...... Let em cook about 5-6 minutes on each side.. They should be golden brown, they tend to burn easy once your oil gets really hot so make sure to keep your eye on em, they go from gold to gross in a second sometimes.... Drain on paper towels....

Serve with green onion sour cream!!! For this I take a bunch of green onions and chop em up and literally throw them into the vegan sour cream in my case with a pinch of salt and pepper and stir..... Fresh applesauce is also delish depending on your mood!!! Makes about 24 Latkes, enjoy pals!!!

Zucchini  Latkes

1 large, talking 12 inches of Zucchini….  Grated and water squeezed out with a kitchen towel

3 Yukon gold potatoes grated soaked in water to remove the starch and squeezed out with a kitchen towel

1 medium white onion grated

1 tea salt

1 tea pepper

1 tea Italian seasonings

2 tbs grape seed oil (for mixture)

¼ inch in the pan of vegetable oil or grape seed oil for frying!

½ cup brown rice flower

~Optional  toppings:  Vegan  parm cheese, vegan sour cream with green onions and salt & pepper!

Add all ingredients into a bowl minus the oil for frying and stir….  Heat on medium high ¼ inch of vegetable oil or grape seed oil in a deep sauce pan.  I with my hands grab a fist full of mixture and do one more little squeeze to get extra liquid out and plop into the oil carefully.  I do this because I have always liked my latkes on the crispy side.  Cook 5-6 minutes on each side.  Drain on a paper towel covered plate when taking out of oil and sprinkle vegan parm cheese and course sea salt (optional).   I like to serve with vegan sour cream and chopped green onions on the top and another little sprinkle of salt and pepper!!!  Makes about 12

Apricot Pecan Rugelach

For the dough:
2 cups garbanzo flour
1 cup (2 sticks) butter, cut into chunks
1 egg w/ egg replacer
3/4 cup vegan sour cream
For the filling:
1/4 cup coconut sugar
½ cup maple syrup
1/2 cup chopped toasted pecans
½ cup apricot preserves
1/2 teaspoon cinnamon

Sift the flour into a large bowl. Add the butter, then use a pastry cutter or 2 butter knives to cut the butter into the flour until fully incorporated and the mixture resembles small peas.
In a small bowl, whisk together the egg yolk and sour cream, then add to the flour mixture. Mix well to form a dough. Shape the dough into a disc, then dust with flour. Divide the disk into thirds, then wrap each piece in waxed paper. Refrigerate for several hours or overnight.

Meanwhile, to prepare the filling, in a food processor, combine wet and dry, Pulse until chopped and pasteish but not finely ground, and set aside.

When ready to assemble, heat the oven to 375 F. Line a baking sheet with either a silicone baking mat or parchment paper.

Work with one piece of the dough at a time, leaving the others in the refrigerator until needed. On a lightly floured surface, roll out each piece of dough into a circle about 1/8 inch thick and 12 to 13 inches around. Sprinkle a bit of the filling over the dough, then use a rolling pin to gently press the topping into the dough. Use a paring knife or pizza cutter to cut the circle into 16 wedges (make 8 cuts across the circle).
One at a time, roll up each wedge starting with the wide end. Gently curl the ends inward to resemble a croissant. Sprinkle a bit of the filling over the rolled rugelach, then place on the prepared baking sheet. Repeat with the remaining wedges, and rest if the dough.

Bake for 25 to 30 minutes, or until browned on top and the sugar has melted and caramelized around the sides of the cookies. Transfer to a wire rack to cool. Store in airtight containers.

To life, to life, l'chaim!  Time for me to go watch our traditional fiddler on the roof viewing and snuggle by the fire!  Did I mention that I sing every song, and my husband is not exactly enthused about it!  Owelll!!!!  Tread lightly!!!