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2 Tbsp. extra-virgin olive oil
2 medium onions, chopped
1 cup finely shredded white cab-
bage
1 medium turnip, peeled and diced
I medium yellow summer squash,
halved lengthwise and thinly sliced
1 medium zucchini, halved length-
wise and thinly sliced
1 15- to 16-oz. can chickpeas,
drained and rinsed
1 1/2 cups diced ripe tomatoes
2 tsp. grated fresh Or jarred ginger,
or more, to taste
1 tsp. ground cumin
1 /2 tsp. ground coriander
dried red hot pepper flakes to
taste, optional
salt and freshly ground pepper to
taste
Garnishes:
1 /2 cup golden raisins
1 /3 cup minced fresh parsley
Combine the couscous and 3 cups
boiling water in a heatproof bowl.
Cover, and let stand until the water is
absorbed, about 15 minutes. Fluff with
a fork, then stir in the margarine, tur-
meric and salt. Cover, and set aside.
For the vegetable stew, heat the oil in
a large saucepan or soup pot. Add the
onions, and saute over medium heat
until translucent. Stir in cabbage, and
saute until both it and the onion are
lightly golden.
Add the remaining stew ingredients.
Bring to a simmer, then cover and
reduce the heat to medium-low. Cook,
stirring occasionally, for 15-20 min-
utes. Add water as needed to produce a
moist, but not soupy, consistency. The
vegetables should be just tender, but
still firm.
To serve, arrange couscous on the
outer edge of a large serving platter,
and make a well in the center. Pour the
vegetable mixture in the center, then
sprinkle with the garnishes. Let each
guest place a mound of couscous on his
or her dinner plate and top it with the
vegetable mixture. Makes 8 servings.
SWEET NOODLE KUGEL
This take on the classic Jewish comfort
food is made dairy-free, but it's just as
luscious as the original. Note: Kugel is
traditionally made with egg noodles,
but you can substitute them with qui-
noa ribbon noodles or rombi (a short,
flat pasta shape).
8-10 oz. ribbon-style noodles
8 oz. soft tofu
1 8 oz. container vegan sour cream
1 /4 cup agave nectar or maple syrup
2 /3 cup dark or golden raisins
1 medium apple or pear, peeled,
cored and cut into small, thin slices
1 /4 cup Earth Balance or other non-
hydrogenated margarine, melted
Las Coney Islandond
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Fpes4 re-ed Acwiiket
/3 cup natural, granulated sugar
2 tsp. vanilla extract
1 tsp. cinnamon
Preheat the oven to 350 degrees.
Cook the noodles according to pack-
age directions, then drain.
Meanwhile, cut the tofu into 3 or 4
slices, then blot well between layers
of paper towel or a clean tea towel.
Transfer to a large mixing bowl, and
mash until finely crumbled. Stir in the
sour cream and agave nectar.
Stir in the cooked noodles and all
the remaining ingredients. Transfer the
mixture to an oiled, shallow, round or
rectangular 2-quart casserole dish.
Bake for 35-40 minutes, or until the
top begins to turn golden. Let stand
for 15 minutes before serving. This is
also good served at room temperature.
Makes 8 servings.
2
JUST-AS-SWEET-AS -
HONEY-CAKE
Honey cake is a traditional dessert at
Jewish celebrations, whether formal
holidays or not, and is a fixture in the
Ashkenazic Rosh Hashanah repertoire.
In this recipe, dark agave nectar and
maple syrup are combined to create a
truly authentic flavor. Makes 2 loaves.
21/2 cups whole wheat pastry or
spelt flour
1 Tbsp. baking powder
2 tsp. baking soda
1 Tbsp. cinnamon
1 /2 tsp. ginger
1 /2 tsp. ground cloves or allspice
1 cup dark agave nectar or pure
maple syrup, or half of each
1 cup applesauce
1 /2 cup safflower oil
2 tsp. vanilla extract
1 /2 cup dark or golden raisins
1 /4 cup sliced almonds
Preheat the oven to 325 degrees.
Combine the first 6 (dry) ingredients
in a mixing bowl. Make a well in the
center of the dry ingredients, and pour
in the wet ingredients. Stir together
until the wet and dry ingredients are
thoroughly combined, then stir in the
raisins.
Cut two pieces of parchment to fit
the bottoms of two loaf pans. Lightly
oil the sides. Divide the batter between
the two lightly oiled loaf pans. Sprinkle
the almonds evenly over the tops of the
loaves.
Bake for 40-50 minutes, or until a
knife inserted in the center of a loaf
tests clean. Take care not to overbake.
Allow the cakes to cool completely.
Use a knife to go around the sides of
the loaves to loosen, if needed, and
carefully remove the loaves from the
pans by tipping them into your hand,
then set on a platter. Cut each loaf into
12 slices to serve.
$1000
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