VeganMoFo #17: Potato and Onion Kugel with Sauteed Apples Done 2 Ways

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Today is a bit of a departure from my VeganMoFo theme because I am not reviewing any products. However, it’s still another post about delicious vegan food with a recipe so I’m sure it counts.

Rosh Hashanah is almost upon us. If you are planning a big dinner for your friends and family, you will want to check out all my recipes for the holiday. There is the Happy New Year Rosh Hashanah Menu for 5773 and the Happy New Year: Rosh Hashanah Recipes for 5774. Both posts have full menus with appetizers, salads, soups, entrees, sides, baking and desserts. They both also have some interesting thoughts on why Rosh Hashanah is the perfect time to start living a vegan life.

The “V” Word also has recipes for Vegan Challah,

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Gluten-Free Vegan Challah

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and Sweet Dessert Challah with Chocolate Drizzle.

sugar challah (2)

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Be sure to also look at my article, “How to Have a Happy and Healthy Jewish New Year” on One Green Planet for a gazillion recipes.

One of my favorite holiday dishes is potato kugel. I’m a fan of anything that has potatoes and onions cooked together. I know Rosh Hashanah is supposed to be all about sweet things and there is sweet noodle kugel but you know me. I’m a savory person with not a sweet tooth in my mouth. So I have to have something salty, savory and delicious.

This kugel has potatoes, onions and spices and is baked until it’s crisp on the outside and tender on the inside.

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I top it with homemade sauteed apples. It’s a nicer touch than just using apple sauce and really easy to make.

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For individual servings, I also made Potato and Onion Kugel Muffins. It’s the same recipe; you just cook it in muffin tins. So cute!!

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My Potato and Onion Kugel with Sauteed Apples is delicious. Serve it  with the sauteed apples, apple sauce, sour cream or whatever you like. Or make the Potato and Onion Kugel Muffins. Whichever you choose, The “V” Word wishes you “Leshanah tovah tikateiv veteichateim: May you be inscribed and sealed for a good year.” Enjoy!

 

Potato and Onion Kugel with Sauteed Apples (also as Muffins)

 

 

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GF, SF

Serves 6

 

For the kugel­­­­­­­­­­­­­­­

2 Tbs. ground flaxseed

1/3 cup warm water

1 Tbs. extra-virgin olive oil

1 large onion, diced

Kosher salt and black pepper

3 medium to large russet potatoes

¼ cup fresh parsley, chopped

½ tsp. baking powder

1 tsp. kosher salt

1 tsp. garlic powder

1 tsp. dried oregano

1 tsp. dried thyme

½ tsp. black pepper

1 cup chickpea flour

Cooking oil spray

 

For the sauteed apples­­­­­­­­­­­­­­­

2 large apples, cored and cut into wedges

1 Tbs. vegetable oil

1 tsp. ground cinnamon

¼ tsp. ground cloves

¼ cup apple cider vinegar

¼ cup water

1-2 Tbs. brown sugar

 

For the kugel: Preheat the oven to 400 degrees. Spray a 9-inch round pie plate with cooking oil. In a mug, combine the flaxseed and the warm water. Mix and let sit for 5-10 minutes until it thickens.

In a skillet over medium-high heat, heat the oil and add the diced onions. Cook the onions for about 5 minutes until they become softened and translucent. Sprinkle with salt and pepper. Let cool.

Peel and grate the potatoes into a large bowl. I did not squeeze the water out of them. To the bowl, add the onions, parsley and the flax gel. Add the baking powder and the seasoning. Mix well so everything is well-combined. The mixture should be quite wet. Add the flour, ¼ cup at a time, to the mixture. You want the batter to feel less wet and like the potato mixture could hold together.

Transfer the potato and onion mixture into the pie plate. Spread the mixture to fit the pie plate and use a spatula to smooth out the top. Bake for 45 minutes, turning the pan halfway through, until the top is golden brown and crispy. Let cool before slicing. Serve with sauteed apples or sour cream.

For the apples: In a large skillet, heat the oil over medium-high heat. Add the apple slices and cook for 4 minutes until they begin to soften. Season with cinnamon and cloves and toss to coat all the slices. Add the vinegar and let the apples cook until the vinegar starts to thicken. Add the water and cover the pan. Continue to cook until the apples are soft but not falling apart. Add the brown sugar to taste. Serve over the kugel.

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To make muffins: Preheat the oven to 400 degrees. Spray a muffin pan with cooking oil. Make the kugel mixture as above.

Spoon the potato and onion mixture into the muffin pan. Fill each one ¾ of the way. Bake for 30 minutes, turning the pan halfway through, until the top is golden brown and crispy. Let cool before slicing. Serve with sauteed apples or sour cream.

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The “V” Word: Say it. Eat it. Live it. 

 

Potato and Onion Kugel with Sauteed Apples Done 2 Ways
Author: 
Recipe type: Sides
Cuisine: Jewish
 
Ingredients
  • For the kugel
  • 2 Tbs. ground flaxseed
  • ⅓ cup warm water
  • 1 Tbs. extra-virgin olive oil
  • 1 large onion, diced
  • Kosher salt and black pepper
  • 3 medium to large russet potatoes
  • ¼ cup fresh parsley, chopped
  • ½ tsp. baking powder
  • 1 tsp. kosher salt
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • ½ tsp. black pepper
  • 1 cup chickpea flour
  • Cooking oil spray
  • For the sauteed apples
  • 2 large apples, cored and cut into wedges
  • 1 Tbs. vegetable oil
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¼ cup apple cider vinegar
  • ¼ cup water
  • 1-2 Tbs. brown sugar
Instructions
  1. For the kugel: Preheat the oven to 400 degrees. Spray a 9-inch round pie plate with cooking oil. In a mug, combine the flaxseed and the warm water. Mix and let sit for 5-10 minutes until it thickens.
  2. In a skillet over medium-high heat, heat the oil and add the diced onions. Cook the onions for about 5 minutes until they become softened and translucent. Sprinkle with salt and pepper. Let cool.
  3. Peel and grate the potatoes into a large bowl. I did not squeeze the water out of them. To the bowl, add the onions, parsley and the flax gel. Add the baking powder and the seasoning. Mix well so everything is well-combined. The mixture should be quite wet. Add the flour, ¼ cup at a time, to the mixture. You want the batter to feel less wet and like the potato mixture could hold together.
  4. Transfer the potato and onion mixture into the pie plate. Spread the mixture to fit the pie plate and use a spatula to smooth out the top. Bake for 45 minutes, turning the pan halfway through, until the top is golden brown and crispy. Let cool before slicing. Serve with sauteed apples or sour cream.
  5. For the apples: In a large skillet, heat the oil over medium-high heat. Add the apple slices and cook for 4 minutes until they begin to soften. Season with cinnamon and cloves and toss to coat all the slices. Add the vinegar and let the apples cook until the vinegar starts to thicken. Add the water and cover the pan. Continue to cook until the apples are soft but not falling apart. Add the brown sugar to taste. Serve over the kugel.
  6. For the muffins: Preheat the oven to 400 degrees. Spray a muffin pan with cooking oil.Spoon the potato and onion mixture into the muffin pan. Fill each one ¾ of the way. Bake for 30 minutes, turning the pan halfway through, until the top is golden brown and crispy. Let cool before slicing. Serve with sauteed apples or sour cream.

 

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