02 Dec SPECIAL CHANUKAH RECIPES:

CAULIFLOWER CHEDDAR LATKES

INGREDIENTS:

1 lb. Cauliflower, chopped and
steamed
1 russet potato, peeled and grated
1 small onion, diced
1/2 cup panko breadcrumbs
2 eggs
1/2 tsp. black pepper
1/4 tsp. salt
1/4 tsp. cayenne pepper
2 Tbsp. flour
1 cup shredded cheddar cheese
1/4 cup canola oil
Vegetable oil for frying, such that it
reaches a 1/2-inch depth in the pan

DIRECTIONS:

It’s traditional to eat latkes on Chanukah but no one
said your latkes need to be traditional – try some
cool variations like these cauliower cheddar latkes.
Instead of ordinary potato latkes try sweet potatoes
or zucchini or butternut squash – be creative and
enjoy!
Place cauliower in large mixing bowl. Add the
potato, onion, breadcrumbs, eggs, pepper, salt,
cayenne pepper, our, cheese and canola oil and
mix well.
Heat vegetable oil to about 360 degrees F in a large,
heavy skillet. Shape into 3-inch patties and fry until
golden brown, about 3 minutes on each side. Dry on
paper towel-lined plates, and then serve!

BLUEBERRY LEMON LOAF

INGREDIENTS:

1 1/2 cups sugar 
1 stick melted margarine.
1 cup vegan sour cream.
2 eggs
Zest and juice of 1 lemon
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 cup soy milk
4 cups fresh blueberries
crumb topping
1 cup flour
2/3 cup sugar
Half cup brown sugar
One pinch salt
1/3 cup oil

DIRECTIONS:

Blueberries and lemons go together so fabulously. This blueberry lemon loaf is bursting
with blueberries and topped with a delicious crumb topping. This makes two loaves.
Mix all the ingredients except for the blueberries with a handmixer. Fold in the
blueberries pour your batter into two loaf pans that are lined with parchment paper and
sprayed with nonstick cooking spray.
Mix all the ingredients for the topping together and using your hand to make the crumbs.
Top each of the loaves with crumbs. Preheat oven to 375° and bake the lofts for 65 to 70
minutes until your knife comes out clean.

POTATO LEEK SOUP

INGREDIENTS:

3 large leeks (about 3 cups,
chopped)
2 tablespoons butter
4 cups chicken broth (or vegetable
broth for vegetarian option)
2 pounds potatoes (Yukon gold or
Russet), peeled, diced into 1/2-inch
pieces
1 teaspoon sea salt, less or more to
taste
Sprinkle of Hot Sauce
White or black pepper to taste

DIRECTIONS:

Somehow all things Potato are Chanukah delicious. Enjoy this easy, quick, yummy soup
that will warm your family on a cold Chanukah night.
Clean and cut the leeks: Cut o the roots of the leeks. Cut the leeks lengthwise, Cut o the
tough dark green tops and discard. Slice the white and light green parts of the leeks crosswise
into 1/4-inch thick slices. Cook leeks in margarine to soften: Melt margarine on medium heat in
a 3 to 4 quart pot. Add the chopped leeks, stir to coat with the margarine. Cover the pot and
reduce the heat to low, cook for 10 minutes until the leeks are softened, not browning. Simmer
the soup: Add the broth, diced potatoes, teaspoon of salt to the pot. Increase the heat to high
to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes,
until the potatoes are cooked through. Purée the soup: Use an immersion blender or standing
blender to blend about half of the soup if you want a chunky soup, or all of it if you would like
your soup to be more smooth. Season the soup: Add a few dashes of Hot sauce to taste. Add
freshly ground pepper and more salt to taste. (Potatoes soak up salt, so you may need to add
more salt than you expect.)