View Full Version : Hannukah recipes?
12-06-2006, 08:34 PM
My family does Christmas and Hannukah. I was wondering if anyone had any good recipes for Hannukah? I am thinking about using the crepe wrapper and making a potatoe blintz with the mashed potatoes inside. I wonder how to make a potato pancake? Hmmm? Any ideas would be much appreciates! Thanks.
12-06-2006, 10:25 PM
Your blintz idea sounds interesting.
Here is a link to another thread with a recipe for latkes (potato pancakes). I'm going to try this one:
12-07-2006, 11:52 AM
I'm not Jewish and I've no idea what Hannukah or Passover foods are, but I've come accross Jewish foods on the internet several times.
Here's one link:
12-07-2006, 11:54 AM
An ebook including Matzah, Mock Gefilte Fish and various versions of Mock Chopped Liver
12-07-2006, 11:57 AM
The Boutenkos/Raw Family have a chicken soup recipe.
12-07-2006, 12:01 PM
12-07-2006, 12:03 PM
This serves about 12 people if they each have a tiny piece for the blessing, and then some more while reading the Haggadah stories while waiting for the main meal to be served.
(Begin this recipe several days before your seder, in order to soak or sprout the necessary ingredients, and to dehydrate them.)
2 cups flax seeds
1 cup raw hulled sesame seeds
1/4 cup raw chia seeds
For a few hours, soak and sprout flax seeds and chia seeds plus the mechanically hulled (white) sesame seeds, which add much nutritional value to the mock matzoh. Be careful not to soak them too long, or they will ferment!
Then put them in the dehydrator at 105 degrees until they are completely dry. If you live in a hot desert area like Palm Springs you could dry them on a cookie sheet out in the sun. Or if you have an oven that has an optional setting of less than 120 degrees, you could put them in there for about 20 minutes.
When they are dry, put them in a coffee grinder to make a powder out of it, and blend with a small amount of purified water to make a paste.
The flax and chia seeds will form a sort of gel-like substance which provides a solid base to the mock matzoh.
4 Tablespoons raw psyllium
3 Tablespoons raw carob powder
1/2 cup date sugar (or soaked dates)
5 Tablespoons lemon juice
1/4 cup raw cashews
1/4 cup raw macadamias (delicious!)
1/4 cup chopped raw (best if blanched) almonds
1/4 cup raw pecans and/or walnuts
1/4 cup filberts (hazel nuts)
1/8 cup pine nuts (they're strong but the oil is wonderful)
5 raw brazil nuts (my favorite!)
and also, perhaps:
a few strands of saffron (it's expensive, that's why I say a few), a pinch or two or tumeric (also known as curcumin, it adds color and flavor and is the best herb to reduce swelling in any tissues in the body; especially good for Passover).
Add any of the optional ingredients to the paste you made above, then spread the mixture on either plastic wrap or rice paper that you lay on the dehydrator racks. Some people use aluminum wrap or wax paper, which I don't really approve of). Some people also use Teflex sheets. You might want to score the mathoz into small portions, to make it easy to break when dehydrated. Leave these in the dehydrator for anywhere from four hours to 2 days, depending on what the weather is by you. You can tell when it's ready because it will be dry like Matzoh. After dehydrating the matzoh, you can break it up when serving it, or cut it with a serrated edged knife.
You can eat the dehydrated matzoh it plain, or with charoses.
Live Foods Charoses
20 small apples
1 quart soaked almonds
cinnamon, nutmeg, allspice, cloves, ginger
1. Process the apples in a food processor.
2. Process the almonds in a food processor.
3. Blend the processed apples and almonds in a bowl, and add spices to taste
12-07-2006, 06:49 PM
You guys are wonderful! Thank you so much! Yay!! :D
12-07-2006, 08:46 PM
I made dehydrated latkes last year. While they weren't warm and fried like real latkes, they were actually really good!
I modified this recipe, and then topped them with a creamy, tangy nut cheese and raw applesauce:
12-08-2006, 09:07 AM
I looked up hannukah on wikipedia and it said the traditional foods are very oily potato cakes and doughnuts, to celebrate olives and olive oil.
And cheese to celebrate somebody defeating an enemy by feeding him cheese.
So as well as having the above potato cakes and these http://rawfoodtalk.com/forum/showthread.php?t=11983
doughnuts you could have olives and raw foods that are very olive-oily such as alissa's pesto mushrooms, mushrooms/onions/other things marinated in olive oil and braggs, crackers with olive spread or cheese, crudites with olive or cheese dip, spaghetti with pesto and olives and cheese, the philly steak recipe which is both very oily and contains a "cheese"......
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