Food recipes
Vegan Knishes
Vegan Knishes Ingredients: potatoes, raw, skin oil, olive, salad or cooking salt, table wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate water, bottle...
Vegan Knishes
Ingredients:
potatoes, raw, skin
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
onions, raw
oil, olive, salad or cooking
potatoes, raw, skin
tofu, raw, regular, prepared with calcium sulfate
parsley, fresh
salt, table
spices, garlic powder
spices, pepper, black
Directions:
Place a piece of parchment paper on a large cookie sheet.
Spray a little oil on the parchment.
Set aside.
Prepare 2 1/2 cups mashed potatoes.
DOUGH.
Beat together 1 cup of the mashed potatoes, the 1 tablespoons of oil and the salt.
Add the flour, and baking powder, mix well.
Mix in the water and knead into a smooth dough.
I used my mix master to mix this and it worked great.
The dough was wonderfully soft.
Let the dough rest in a bowl covered with a damp cloth for about 1/2 hour.
FILLING.
Saute the onions in the tablespoons of oil until transparent.
Mix in the rest of the ingredients.
I mixed it with the mix master just 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 the parchment covered baking tray with the pinched side down.
Brush the top with soy creamer if desired.
Set the oven to 350'F and bake for 25 minutes until golden brown.
Serve with horseradish or mustard.
Bon Appetit.
Ingredients:
potatoes, raw, skin
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
onions, raw
oil, olive, salad or cooking
potatoes, raw, skin
tofu, raw, regular, prepared with calcium sulfate
parsley, fresh
salt, table
spices, garlic powder
spices, pepper, black
Directions:
Place a piece of parchment paper on a large cookie sheet.
Spray a little oil on the parchment.
Set aside.
Prepare 2 1/2 cups mashed potatoes.
DOUGH.
Beat together 1 cup of the mashed potatoes, the 1 tablespoons of oil and the salt.
Add the flour, and baking powder, mix well.
Mix in the water and knead into a smooth dough.
I used my mix master to mix this and it worked great.
The dough was wonderfully soft.
Let the dough rest in a bowl covered with a damp cloth for about 1/2 hour.
FILLING.
Saute the onions in the tablespoons of oil until transparent.
Mix in the rest of the ingredients.
I mixed it with the mix master just 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 the parchment covered baking tray with the pinched side down.
Brush the top with soy creamer if desired.
Set the oven to 350'F and bake for 25 minutes until golden brown.
Serve with horseradish or mustard.
Bon Appetit.