1 16oz jar of peanuts (dry roasted or plain)
1/4 cup oil (I used olive)
Process peanuts and oil together for about 15 minutes pushing sides down intermediately.
2 acorns, sliced in half and seeds removed
2 tbsp. olive oil
1 carrots, chopped
1 large granny smith apple, cored and chopped
1/2 yellow onion, chopped
1 tsp. kosher salt
1/2 tsp. dried ginger
1/4 tsp. dried sage
1/8 tsp. cayenne pepper
dash of cinnamon, nutmeg, clove, and coriander.
3 cups water
1 vegetable bouillon cube
Preheat oven to 450 degrees.
Line baking sheet with aluminum foil or parchment paper. Place squash, cut-side-down, onto baking sheet. Roast in oven for 45 minutes or until flesh is tender and skin is starting to turn golden brown. Remove from oven and cool. Scoop out the flesh and discard skin.
In a large pot, heat olive oil over medium-high heat. Add carrots, apple, and onions and sauté until tender, about 10 minutes. Once tender, add salt, seasonings, squash and vegetable bullion cube. Stir well and bring to a boil. Reduce heat and simmer for 20 minutes.
Remove pot from heat and puree mixture with a food processor.
2 1/2 cup plain mashed potatoes
3 tablespoons olive oil
2 teaspoons salt
3 cups flour
1 teaspoon baking powder
1/2 cup cold water
1/2 cup chopped onion
1/2 cup leafy greens (spinach, kale, etc.)
1/2 package of firm tofu
2 tablespoons parsley
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Prepare 2 1/2 cups mashed potatoes.
Mix together 1 cup of the mashed potatoes, the 1 tablespoons of oil and 1 teaspoon of salt. Add the 3 cups of flour, 1 teaspoon of baking powder, and mix well. Mix in the water and knead into a smooth dough. Let the dough rest in a bowl covered with a damp cloth or paper towel for about 1/2 hour.
Set the oven to 350 F.
Sauté the onions and leafy greens in 2 tablespoons of oil. Mix in the rest of the ingredients until combined. Cut the dough into 4 sections and roll each section out thin. Cut the circle into 4 more pieces and put 1-2 tablespoons of the filling in each. Gather up the edges and join in the middle and pinch together so the filling doesn’t leak out.
Put the knish on lightly greased baking tray with the pinched side down. Bake for 25 minutes until golden brown.
Serve with Tofutti Sour Cream or Applesauce.
Adapted from here.
1 tablespoon olive oil
4 leeks, white and light green parts, sliced
4 garlic cloves, chopped
4 potatoes, peeled and cubed
2 vegetable bullion cubes
5 cups of water
1 (14 ounce) can white beans, drained
1 teaspoon fresh rosemary
salt and pepper
Heat olive oil in a 4-quart pot. Sauté the sliced leeks about 5 minutes or until slightly tender. Add garlic and sauté another minute or so. Add potatoes, vegetable bullion cubes, and water. Bring to a boil. Reduce heat to medium and simmer until potatoes and leeks are quite tender. Add beans, rosemary, salt, and pepper, and more water, if necessary.
Put in food processor in batches and puree until smooth. If necessary, return to heat until warm enough.
For variation: Put a little sour cream, bacon bits, or sprinkle with soy cheese.
Use for later: Freeze the left over leek greens and use them in vegetable stocks.