Vegetable Kishke Recipes

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with a double layer of foil 12 inches long, topped with a sheet of parchment paper the same size.
• In a skillet over medium-low heat, heat 4 tablespoons fat or vegetable oil, and sauté onion and garlic until soft and golden. Cool slightly and pour everything, including fat, into a food processor equipped with a steel blade.
• Add remaining 2 tablespoons fat or oil, celery, carrot, matzo meal, salt, pepper and paprika to food processor. Pulse until vegetables and fat are incorporated into a paste. Transfer mixture to parchment paper, and shape into a knockwurst-like cylinder about 9 inches long and 1 3/4 inches in diameter. Enclose parchment and foil firmly around cylinder, folding ends under.
• Bake for 30 minutes, then reduce heat to 350 degrees and cook until kishke is solid, 45 to 60 minutes more. Unroll kishke to expose surface; return to oven just until top is lightly browned and slightly crisped, 10 to 15 minutes. Cool slightly, and cut into rounds. If desired, serve as a side dish with pot roast or roast chicken.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
• Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
• Whisk eggs, milk, salt, and pepper together in a small bowl.
• Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
• Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

Steps:

• Put first four ingredients in food processor and process with steel knife until consistency of thick paste.
• Remove to bowl.
• Add last 4 ingredients and mix well.
• Shape into a log on a large piece of foil or baking paper.
• Roll the foil down to seal.
• Freezes great at this point.
• Ideally placed in the top of a pot of cholent (a special stew that is prepared before the Sabbath and cooks for approx 20 hours and is eaten with lunch).
• This is pulled out and served separately.
• Can also be made in a pie dish and baked at 350 for 45 minutes, but it definately won't have the deep rich color and taste.

Steps:

• Grind vegetables twice.
• Grind crackers once.
• Mix both together.
• Melt butter.
• Add to beaten egg.
• Mix all together.
• Shape into 2 long rolls on greased foil.
• Wrap each roll separately inthe foil, air tight.
• Freeze overnight or longer.
• Bake frozen 350 degrees for 1-1 1/2 hours.
• Cut into 1" slices.

Steps:

• Wash and clean the casing thoroughly, scraping off the fat with a dull knife and discarding.
• Cut into lengths about 8" (20 cm.) and sew one end of each length closed.
• In a skillet melt the chicken fat and in this saute the onions until browned.
• In a mixing bowl sift together the flour, salt and pepper. Add the melted chicken fat with the onions and the breadcrumbs and mix thoroughly.
• Stuff each section of the casing loosely with this filling and sew the second end closed.
• Rinse off any flour that adheres to the surface.
• Immerse in boiling water for 5 minutes and then drain. (At this point the kishke is ready for use in cholent (see Recipe#269267 ).
• To serve kishke alone, arrange the sections in a shallow, lightly greased casserole or baking dish and bake in a medium oven until well browned (about 1 1/2 hours), basting frequently with the drippings.

Steps:

• Pulverize crackers in a blender. This yields 2 1/4 cup fine crumbs. Set aside.
• Finely chop vegetables in blender in 2 OR 3 batches.
• Mix the cracker crumbs, finely chopped vegetables, margarine and salt altogether in a large bowl.
• Oil 3 pieces of aluminum foil 8 inches by 12 inches. Form the vegetable-cracker mixture into 3 rolls about 1 1/2 inches by 9 inches on the foil sheets. Roll up the sheets and fold the edges to seal. Freeze overnight or until hard.
• Unpeel the foil and place the frozen rolls on heavily greased baking sheets or pan.
• Bake at 350 degrees for 1 hour.
• Cut into 3/4 to 1 inch slices.