Jamaican Pumpkin Pancakes
These pancakes are delicious topped with syrup, or turn them into delicious pumpkin latkes hors d'ouevres by topping them with sour cream and a touch of candied ginger or caviar.
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground cinnamon
2 eggs
1 ½ cups buttermilk
3 Tablespoons cold water
1 cup pumpkin puree
½ stick unsalted butter melted
Sweet Potato and Carrot Latkes (Gluten-Free)
Tina Wasserman's newest book, Entree to Judaism for Families is filled with tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding.
1 pound sweet potatoes, peeled
½ pound carrots, peeled
1 small onion, cut into eighths
1 large clove garlic, cut into 3 pieces
1 teaspoon salt or to taste
15 grindings of black pepper
½ teaspoon powdered ginger
½ teaspoon dried oregano or ½ tablespoon chopped fresh oregano
½ teaspoon dried basil or ½ tablespoon chopped fresh basil
2 large eggs
¼ to ⅓ cup teff or ground flaxseed
Canola or peanut oil for frying
Greek yogurt or sour cream for garnish (optional)
Roasted Butternut Squash with Apples and Onions
This recipe may not be a traditional Jewish dish, but I created it in a way that my ancestors in Lithuania and Poland would have done. Shabbat, holidays, and weddings all inspired cooks to transform their basic food into something more elaborate.
1 large onion
2 Fuji, Honeycrisp, or Jonagold apples
20 ounces pre-cut butternut squash (about 4–5 cups of 1-inch cubes)
3 Tablespoons extra virgin olive oil
1 teaspoon dried thyme
1 Tablespoon balsamic vinegar
Kosher salt to taste
20 grindings of black pepper or to taste
½ teaspoon ground cinnamon
½ cup dried cranberries
¼ cup toasted almond slivers or sunflower seeds (optional)
Vegan Blueberry Blintzes
A vegan or plant-based diet is one that is free from all animal products. Vegan foods are pareve by nature - without dairy or meat.
CREPES
Dry:
1 Cup white spelt flour
⅛ Teaspoon sea salt
2 Tablespoons sugar
¼ Teaspoon baking soda
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Wet:
1 Cup soy milk
¼ Cup water
2 Tablespoons vegan butter
½ Teaspoon freshly squeezed lemon juice or apple cider vinegar
½ Teaspoon vanilla extract
Oil for the crepes
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FILLING
7 ounces extra firm tofu
8 ounces vegan cream cheese
2 Tablespoons nutritional yeast
2 Tablespoons tahini
1 Tablespoon freshly squeezed lemon juice
¼ Cup organic sugar
¼ Teaspoon sea salt
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BLUEBERRY SAUCE
8 ounces frozen or fresh blueberries
½ Cup water (add ¼ Cup more water if using fresh blueberries)
2 Tablespoons organic sugar, or to taste
1/8 Teaspoon ground cardamom
1 Tablespoon arrowroot powder dissolved in 2 tablespoons cold water
Apple Latkes
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Try this delicious recipe from the Women of Reform Judaism (WRJ) Centennial Cookbook Collection, submitted by the Temple Sholom Sisterhood, Vancouver, British Columbia.
2 eggs
3 tablespoons sugar
1 teaspoon salt
1 teaspoon cinnamon
⅓ cup water
3 cups chopped cooking apples
¾ cup sifted all-purpose flour
1 teaspoon grated lemon peel
oil for frying
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TOPPING:
1 teaspoon cinnamon
1/2 cup sugar