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| Sweet Noodle Kugel
(Vegan/Parve) The tofu holds this traditional recipe together even better than the eggs in the way grandma used to make it. To make the kugel sweet: Use 8 oz. or 500 g. of whole wheat *noodles* (not pasta) and add a cupful or cupful-and-a-half of raisins to the last minute that the noodles are in the boiling water. Drain and rinse the noodles and raisins and set aside in a lg. mixing bowl. Put the following in a blender: 8 oz. or 500 g. of firm tofu Cane sugar or silan (a molasses-like product made from Dates, very popular in the Middle East, a kosher store or Middle East food store should stock it, if it is from Israel it will have a heksher) to taste Cinnamon Orange Zest from the peel of a large orange. Tangerine zest is great too. 1 tsp. of natural vanilla essence 2 Tbs. of oil Process with just enough soy drink, rice drink, almond milk, or vanilla-flavored soy or rice or almond drink to get a cottage cheese- like consistency. Fold tofu mixture carefully into the drained noodles and raisins. Oil a baking pan. Bake on 375 F. or 175 C. for about 35-40 mins. Test with your finger carefully to feel for resistance. The kugel shouldn't cave in at all when you press the top of it. Serve hot or cold. Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By dordot2001@... |