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Hannukah

See Vegetarian Celebrations for these and many more Jewish holiday recipes

VeganLatkes (potato pancakes)
Israeli Salad
Noodle Kugel

As every child knows, Hanukkah is pure fun and joy. It commemorates a miracle of lights that occurred many centuries ago following the victory of Jewish Maccabees over their foes. It hasn't the solemnity of major Jewish holidays, nor a trove of symbolic foods to be eaten at a central feast, save for potato pancakes, or latkes, which are a must. And the candle-lighting ritual—adding one more candle each night for the eight nights of Hannukah—is eagerly anticipated by children as well as the child that lives in all of us.

To accompany latkes, I usually make a light meal. Potato pancakes served with applesauce and/or sour cream are so delicious and filling, that they become the "main event." I usually make something traditionally Jewish to accompany the meal, such as borscht, and a dairy delicacy, either cheese blintzes or a noodle pudding. A salad is usually enough to complete the meal.

VEGAN LATKES
Makes about 3 dozen

You can find recipes for traditional latkes, in which the grated potato is held together with eggs, almost anywhere, so I thought I’d offer my vegan version. In it, the grated potato is held together with something just as sticky as eggs (oatmeal!) and it works splendidly. I’ve also added a carrot for extra color.

2/3 cup quick-cooking oats (oatmeal)
6 large potatoes, peeled and finely grated
1 medium carrot, grated
1 medium onion, finely grated
l/2 cup matzo meal
Salt and freshly ground pepper to taste
Light vegetable oil for frying
Applesauce

In a heatproof bowl, combine the oats with 1 1/3 cup boiling water. Stir and set aside while preparing the other ingredients.

Combine the grated potato, carrot, and onion, and matzo meal in a mixing bowl. Stir in the oatmeal, then season with salt and pepper.

Heat just enough oil to coat the bottom of a large, nonstick skillet or griddle. Drop enough potato batter to form 2 1/2- to 3-inch pancakes. Fry on both sides over medium-high heat until golden brown and crisp.

Drain briefly on paper towels and place in a covered container to keep warm until serving. Serve warm with applesauce.

ISRAELI SALAD
Serves: 4 to 6

1 large cucumber, peeled, seeded and cut into 14/-inch dice
4 medium plum tomatoes, cut into
1/2-inch dice
2 medium red bell peppers, cut into
1/4-inch dice
1 cup finely shredded red cabbage
2 scallions, minced
1/2 cup finely diced radish, optional
1 tablespoon olive oil, or as needed
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

Combine all the vegetables in a salad bowl. Toss together. Use enough olive oil to moisten the vegetables, and add lemon juice to taste. Season to taste with salt and pepper and toss again.

NOODLE KUGEL
Serves: 6 to 8

This mildly sweet noodle pudding is a classic Jewish comfort food, and always welcome at celebrations.

8 ounces medium-width ribbon noodles, cooked
15-ounce container part-skim ricotta or farmer cheese, preferably organic
16-ounce can drained, crushed pineapple
2/3 cup dark or golden raisins
1 medium sweet apple, peeled, cored, and grated
2 tablespoons nonhydrogented margarine, melted
1/2 cup natural granulatedsugar
1 teaspoon vanilla extract
1 teaspoon cinnamon

Preheat the oven to 350 degrees.

Cook the noodles in plenty of simmering water until they are done, then drain.

Meanwhile, combine the remaining ingredients in a mixing bowl. Stir in the cooked noodles. Transfer the mixture to an oiled, shallow 9- by 13-inch casserole dish. Bake for 45 to 50 minutes, or until the top begins to brown and look crisp. Let stand 15 minutes before serving, then cut into squares.

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