VEGAN PASSOVER KUGEL RECIPE - (4/5)
Provided by blum099
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Use part of the oil to grease two 8x8 casserole dishes. Mix the 3/4 cup of water with the ground flax in a small separate bowl and set aside. In a food processor, coarsely grate squash, carrots, potatoes, onion, and chopped garlic. In a large bowl, combine the grated vegetables with the spices, flax-water mixture, and the 4 tablespoons of oil. Pour the vegetable mixture into the greased casserole dishes so that they are evenly distributed. Bake for 50 minutes on the top rack of your oven, or until the vegetables are tender and the top of the kugel is browned. Let rest for 15 minutes and serve.
MUFFIN SIZE PASSOVER VEGETABLE KUGELS
Some weeks ago Chia helped me with suggestions of how to make smaller sized kugels. And lo and behold, while browsing on the net I found this recipe. Tweaked it a bit to my liking and immediately tried it. Such a good idea to use muffin tins. Besides Passover, matzohmeal can of course be substituted for flour. Thanks Chia for the initial suggestions.
Provided by Chef Dudo
Categories Lactose Free
Time 55m
Yield 12 small kugels
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Grease 12 muffin tins or ramekins.
- Heat oil in a skillet.
- Saute onion, celery, carrots and peppers 2-3 minutes, or until onion is translucent.
- Place drained spinach in a bowl.
- Add eggs, sauteed vegetables and matzoh meal.
- Season with salt and pepper.
- Mix well.
- Spoon into prepared tins.
- Bake 35-40 minutes.
Nutrition Facts : Calories 74.7, Fat 2.8, SaturatedFat 0.6, Cholesterol 52.9, Sodium 52, Carbohydrate 9.6, Fiber 1.8, Sugar 1.9, Protein 3.6
MRS. FEINBERG'S VEGETABLE KUGEL
Joan Nathan, author of "Jewish Cooking in America" and "The Jewish Holiday Kitchen," shares her recipe for vegetable kugel, one of her most popular Passover dishes. Serve it as an entree or a side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 9 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Lightly brush muffin tins with margarine. Set aside. In a medium bowl, combine 1/2 cup margarine, apple, sweet potato, carrot, matzo meal, salt, baking soda, cinnamon, nutmeg, and sugar. Stir to combine. Divide mixture evenly between nine of the prepared muffin tins (three will be left empty).
- Cover with parchment paper and aluminum foil. Bake 30 minutes. Increase oven temperature to 350 degrees, remove paper and foil, and continue baking until firm and dark golden brown, 5 to 10 minutes more. Serve immediately.
KUGEL MUFFINS
Classic Jewish comfort food takes a fun-size turn in this creative recipe for kugel. As these sweet-and-savory noodle casseroles bake in their individual cups, the flavors meld together. Orange marmalade brightens the richness, providing tangy sour notes to complement the sweetness, while dried currants add texture and depth.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h
Yield Makes 12 to 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a standard muffin tin with tulip-shaped baking cups (or standard cups). Cook noodles in a large pot of salted boiling water 6 minutes; drain. Let cool 10 minutes.
- Whisk together cheese, sour cream, 1/3 cup sugar, zest and juice, and 1/4 teaspoon salt. Whisk in eggs and 3 tablespoons butter. Stir in noodles and currants. Divide mixture among muffin cups. Drizzle with remaining butter; sprinkle with remaining sugar. Dollop a little marmalade over each cup.
- Bake until kugel is set and tops are golden brown, about 30 minutes. Let cool 30 minutes before serving with more marmalade on the side.
PASSOVER PUMPKIN MUFFINS
These Passover pumpkin muffins are absolutely fabulous! I have made them many times and my kids can not tell that they are for Passover and not 'regular.' A true family favorite!
Provided by Lissa Bloom Wax
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 40
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 40 muffin pan cups with paper muffin liners.
- Beat eggs, pumpkin puree, and vegetable oil in a large bowl until thoroughly mixed. Stir sugar, baking soda, cream of tartar, salt, cloves, cinnamon, and nutmeg into the egg mixture. Slowly stir matzo cake meal into the batter until combined; pour into prepared muffin cups nearly to the top, as they will not rise much.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 44.5 g, Cholesterol 46.5 mg, Fat 16 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 394 mg, Sugar 31.2 g
PASSOVER SPINACH VEGETABLE KUGEL
Make and share this Passover Spinach Vegetable Kugel recipe from Food.com.
Provided by murr433
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Cook spinach in microwave on HIGH for 4 minutes -Don't add any water.
- Cool and squeeze dry.
- Sauté in sprayed pan, onion, celery, red pepper, and carrots for 5 minutes until golden.
- Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6 to 8 minutes on HIGH).
- Chop spinach coarsely. Combine with remaining ingredients and mix well.
- Pour into a sprayed 7" x 11" Pyrex casserole.
- Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.
Nutrition Facts : Calories 75.1, Fat 0.5, SaturatedFat 0.1, Sodium 385.4, Carbohydrate 14.3, Fiber 3.2, Sugar 4.5, Protein 4.9
CONFETTI VEGETABLE KUGEL (PASSOVER)
A colourful, light, delicious, and healthy recipe from Norene Gilletz's wonderful cookbook, "Healthy Helpings". Variations: Mixture can be baked in sprayed muffin tins at 375°F for 25 to 30 minutes, until golden brown. Recipe may be halved. Bake in a 1 1/2 quart greased casserole for 45 to 55 minutes.
Provided by blucoat
Categories Potato
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F
- Grate zucchini, carrots and sweet potatoes. (Can be done in the food processor.) Finely mince onions, garlic, parsley and basil. Combine all ingredients in a large mixing bowl and mix well.
- Spray a 3 quart rectangular or oval casserole with non-stick spray. Add vegetable mixture and spread evenly. Bake at 375°F for 1 hour and 10 minutes, or until golden brown and firm.
POTATO LATKES / MUFFINS (PASSOVER)
A really tasty, easy, and healthy recipe adapted from ''The Low-Fat Jewish Cookbook'' by Faye Levy and printed in the New York Times. They are more like cute, individual kugels than latkes, and are really yummy.
Provided by blucoat
Categories Potato
Time 1h5m
Yield 12 potato muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
- Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
- Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
- Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm. Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.
Nutrition Facts : Calories 98.4, Fat 3.2, SaturatedFat 0.6, Cholesterol 35.2, Sodium 208.8, Carbohydrate 15.4, Fiber 1.6, Sugar 1.4, Protein 2.5
MUSHROOM-SPINACH MATZOH KUGEL IN MUFFIN PANS
Individual kugels are baked in muffin tins for easy serving on a buffet. This can be made vegetarian by substituting vegetable broth for the chicken. I started making these several years ago to bring to a Passover seder with friends and family, and have improved on the recipe over the years. All of the slicing and chopping can be done in the food processor, and the recipe goes together fast. Can be made ahead and reheated. I've never tried freezing them, but that would probably work, too.
Provided by PamC6283
Categories Spinach
Time 1h10m
Yield 24 individual kugels, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Lightly grease or spray muffin pans for 24 regular-size muffins.
- Heat olive oil in wide skillet over medium-high to high heat. Saute mushrooms, celery and onion until liquid from vegetables renders and then evaporates so that mushrooms brown slightly, about 10 minutes. Stir the water into the vegetables in the pan to release any browned bits. Remove from heat and set aside.
- In a large mixing bowl, lightly beat eggs with chicken broth. Stir in matzoh pieces and seasonings, then stir in spinach and mix well. Add mushroom mixture and stir well to combine.
- Spoon into prepared muffin pans, filling level with top of cups.
- Bake 25 minutes, till golden brown. Run a knife around the sides of each kugel to loosen, remove from pans and serve immediately or cool on wire racks, wrap and store for reheating later.
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