A Yummy “Yom Kippur Break-the-Fast” Menu

….or 15 Recipes for Mild, Festive Fare to Feed a Hungry Crowd

Yummy Yom Kippur Break-the-Quick Menu

Blueberry Oat Muffins

Quinoa Backyard Salad

Melody’s Candy Noodle Kugel

Savory Noodle Kugel Burgers

Tofu Egg Salad

Tuna-less Tuna Salad

Chilly, Uncooked Cauliflower Couscous Salad

Eggplant and Portobello Saute with Avocado Cream

Vegan Quiche with Spinach & Tofu

Vegan Mock Chopped Liver

Apple Blintzes

Vegan Lemon Cheesecake

Vegan Rugelach

Straightforward Vegan Apple Strudel

Ellen’s Straightforward No-Bake Watermelon Cake

Feeding a hungry hoard of people that have been fasting for the final 24 hours sounds daunting at greatest after which to do it vegan-ly…. that takes some creativity!  Vegan American Princess is right here to assist. With these scrumptious dishes superbly displayed buffet type, who will even keep in mind to say, “Where’s the bagels and lox?” Making all these dishes can be formidable for even the seasoned-vegan, however be happy to assign some to your friends—particularly non-vegans, as a result of they may find out how straightforward and yummy vegan meals might be within the course of!

Since a standard break quick often consists of lighter fare—typically dairy dishes, meatless entrees and salads—these picks hold with the spirit of the vacation.

Julieanna Hever’s Blueberry Oat Muffins 

from Forks Over Knives & The Plant-Based mostly Dietitian

12 medium muffins

 

 

Elements:

• 1 medium banana, mashed
• 1 (15-oz.) can candy pumpkin puree
• 1/Four cup 100% pure maple syrup
• 1 tsp. vanilla extract
• 2 cups entire oat flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. floor cinnamon
• half tsp. floor nutmeg
• 1/Four tsp. floor ginger
• 1 cup recent or frozen blueberries

Technique:

• 1. Preheat oven to 375°F. In a big bowl, mix mashed banana, pumpkin puree, maple syrup, and vanilla extract.
• 2. In a small bowl, mix oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Switch combination to giant bowl and blend collectively gently till properly mixed. Keep away from over-mixing to stop toughness within the last product. Fold in chocolate chips.
• Three. Spoon batter into silicon muffin cups and bake for 20 minutes or till the muffins are calmly browned. Take away muffins from the oven and let cool for five minutes.

*****

Quinoa Backyard Salad

by Mary McDougall From Forks Over Knives

 

 

 

Components:

• 2 cups water
• 1 cup quinoa, properly rinsed
• 1 pink bell pepper, chopped
• 1 inexperienced bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 2 tomatoes, chopped
• 1 bunch of chopped inexperienced onions
• One 14.5 ouncescan of chickpeas/garbanzo beans, drained and rinsed
• half cup chopped recent parsley
• 1/Four cup chopped recent mint
• 1/2 cup recent lemon juice
• 1 Tbs. soy sauce
• Tabasco sauce
• Freshly floor black pepper

 Technique:

• 1.  Put the water and quinoa right into a sauce pan.  Deliver to a boil, scale back the warmth, cowl and prepare dinner for 15 minutes, till water is absorbed.  Take away from warmth and put aside.
• 2.  In the meantime, mix the bell peppers, tomatoes, inexperienced onions, beans, parsley, and mint in a big bowl.  Add the cooked quinoa and blend nicely.  Add the lemon juice, soy sauce, and a number of other dashes of Tabasco sauce, and toss properly to combine.  Add black pepper to style.  Cowl and refrigerate for at the very least 2 hours earlier than serving.

*****

Melody’s Vegan Noodle Kugel

from VegWeb.com

 

 

 

Components:

• 1 12-oz.package deal large vegan noodles (I used farfalle; damaged lasagne noodles would work as properly)
• 1 15-oz.package deal gentle or silken tofu
• Three/Four cup natural brown cane sugar
• 15 oz. raisins, or extra, or much less, relying on how a lot you want raisins (you can even substitute chopped peaches or another fruit when you’ve got a raisin aversion)
• Three-Four tart apples, reduce into small cubes (I like Granny Smiths greatest)
• 1/Four cup applesauce
• cinnamon to style and for dusting
• cardamom powder to style
• ginger powder to style
• vanilla to style

Technique: 

• 1. Prepare dinner noodles based on package deal instructions and drain.
• 2. Utilizing an electrical mixer or blender, cream the tofu with the vegan sugar, vanilla, and spices till clean.
• Three. In a big bowl, combine all the components collectively till every little thing is properly coated with the tofu batter.
• Four. Pour every thing right into a lasagne pan or different pan with excessive sides.
• 5. Bake at 425 levels (F) for about 25 minutes or till the highest is fairly dry and properly browned.

 *****

Savory Noodle Kugel Burger

from Simply the Meals by Joni Newman

 

 

 

Components (makes Eight patties)

• Eight ouncesuncooked macaroni
• 2 cups shredded potatoes
• 1 12 ouncesblock of additional agency tofu, drained and pressed and crumbled right into a positive crumble
• 1/Four cup vegan cream cheese
• 1/Four cup margarine
• 1/Four cup dietary yeast
• 1/Four cup floor cashews
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp white miso
• a pinch of paprika
• salt and pepper to style
• 1 cup of crushed corn flakes, or breadcrumbs

Technique:

• 1) Put together macaroni in salted water based on package deal directions.
• 2) Whereas macaroni is cooking, in a big mixing bowl mix all different elements EXCEPT cornflakes/breadcrumbs. Utilizing your palms, mash every part collectively till it’s nicely mixed and uniform.
• Three) Add within the drained, cooked macaroni noodles, mash once more till nicely included. Four) Lastly mash within the cornflakes/breadcrumbs.
• 5) Type into patties.
• 6) Put together as desired. If pan frying, use PLENTY OF OIL, and fry on medium warmth for about 5 minutes on all sides, or till a crisp golden crust develops. If baking, bake on a nonstick baking sheet sprayed with nonstick spray at 350 uncovered for about 15 minutes, then flip and bake a further 5 minutes.

 *****

Tofu Egg-less Egg Salad

by Joni Newman from Simply the Meals

 

 

 

Components:

• 2 tbsp olive Oil
• 12 ouncesblock of additional agency tofu (pressed, drained and cubed)
• Four cloves garlic, minced
• 1 cup, or half of 1 yellow onion, diced
• 1/Four cup dietary yeast
• 1/Four tsp turmeric
• 1/2 tsp floor mustard
• 1/Eight tsp dill
• 1/Eight tsp paprika
• half cup vegan mayo
• 1 tbsp yellow or dijon mustard
• Salt & Pepper to style
• Black Salt, to style so as to add that egg-y taste (elective)

Technique: 

• 1) In a skillet, at medium/excessive warmth place oil, onion and garlic. Saute till aromatic.
• 2) Add tofu (minimize into tiny little 1/Four inch cubes and saute 10-12 minutes or till golden.
• Three) Scale back warmth add spices and dietary yeast. Fold till properly coated, flip off warmth and let cool.
• Four) As soon as cool, add Mayo and mustard. Combine properly.
• 5) Add salt and pepper to style.
• 6) Hold refrigerated till able to serve.
• 7) Serve on sprouted grain bread, in an entire grain tortilla, or on a mattress of greens.

 *****

Tuna-less Tuna Salad

from Rouxbe’s Tuna-less Tuna Salad

 

 

 

Components

• 1 (28 oz) can chickpeas
• 2 tablespoon purple onion
• 2 celery stalks
• 2 pickles
• 2 sheets roasted seaweed, crumbled to flakes
• 1 teaspoon sea salt
• half teaspoon freshly floor black pepper
• 1/2 cup vegan mayonnaise
• Bibb, butter or head lettuce
• Tomatoes (non-compulsory)
• Bread for sandwiches (non-compulsory)

Technique

1. Utilizing a pastry cutter, potato masher or a fork, mash the chickpeas to interrupt them up.
2. Finely cube the onion, celery and pickle and add them to the chickpeas.
3. Add the nori flakes, salt and pepper and blend to mix.
4. Lastly, add the vegan mayonnaise. Combine to mix and style for seasoning.
5. To serve the “tuna” salad, place right into a lettuce leaf and serve with sliced tomatoes, if desired. Alternatively, toast some bread and make into sandwiches or serve with crackers.

*****

Chilly, Uncooked Cauliflower Couscous Salad

tailored from Pleasure of Kosher by Jamie Geller & contributed by Uncooked & Easy

 

 

Components:

• 1 giant head of cauliflower
• 1 bunch parsley
• 1/2 cup recent mint
• Four Roma tomatoes, seeded and diced
• 1/2 cup black olives, chopped
• half cup pink onions, chopped
• half cup lemon juice
• 6 tablespoons olive oil
• 2 clove garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon cumin
• 1⁄Four teaspoon smoked paprika
• sprint cayenne (optionally available)

Technique:

• 1) Chop the cauliflower and put it in a meals processor. Pulse a number of occasions till it’s damaged down and resembles couscous. Switch the cauliflower to a bowl.
• 2) Put the parsley and mint into the meals processor and pulse till finely chopped. Add the combination to the cauliflower.
• Three) Stir in remaining components and toss properly. Modify seasonings to style. It will hold for 2 or three days within the fridge.

 *****

Eggplant and Portobello Sauté with Vegan Avocado Cream (veganized)

from Pleasure of Kosher with Jamie Geller contributed by Whitney Fisch

 

 

Components:

• 2 Medium Eggplants
• 5 tablespoons Coconut Oil
• 2 Clove Garlic, diced
• 1 Shallot, diced
• 10 – 12 Child Bella Mushrooms, diced or 1 carton
• 2 Plum Tomatoes, chopped
• 1 Pink Pepper, chopped
• 1 Giant Yellow Onion, diced
• Salt to style
• Pepper to style
• teaspoon Paprika
• teaspoon Cinnamon
• 1 bunch Cilantro
• 1 Avocado
• 1/2 cup Vegan Cream Cheese
• 1/Four cup unsweetened Almond Milk
• half Lime, juiced
• half teaspoon Garlic Powder

Technique:

• 1) Preheat oven to 375.
• 2) Minimize eggplants in half length-wise and brush them with coconut oil. Place on baking sheets dealing with down. As soon as oven is heated, let roast for about 45 minutes.
• Three) Whereas eggplants are roasting, place Three tablespoons of coconut oil in a frying pan on medium-high warmth. Add onions and sauté till translucent, about 5 minutes.
• Four) Add shallots and garlic and sauté about Three minutes. Add pink peppers and sauté for a further 5 minutes. Add mushrooms. As soon as vegetable combination is properly browned, add the chopped tomatoes and sauté a further 5 minutes or till tomatoes have cooked down.
• 5) As soon as eggplant has cooked, scoop out the insides and place into the pan with the vegetable combination. Sauté for about 5 minutes and add spices to style. Place vegetable combination into eggplant skins.
• 6)  Avocado Cream: Place vegan Whipped Cream Cheese, avocado, milk, lime juice, a bunch of cilantro, salt, pepper and garlic powder into meals processor and mix till clean. Pour onto full eggplant dish.
• 7) Prime with further further cilantro.

*****

Vegan Quiche with Spinach and Tofu

from PBS Meals

 

 

 

Elements

• 1 pie crust, store-bought or your favourite recipe
• Three T olive oil
• 1/Three c. onion, thinly sliced
• 1 half c. broccoli, roughly chopped
• Three/Four c. mushrooms, sliced
• Three cloves garlic, minced
• 12 oz. agency or extra-firm tofu (not silken), pressed
• 1/2 block soy cheddar
• 1/2 c. dietary yeast
• 2 T water
• 1 t. salt
• half t. pepper
• half t. dried basil
• 1/Four t. cayenne (non-compulsory)
• 1 c. recent spinach, not packed down

Instructions

1. Preheat the oven to 400 levels. In a big pan, saute the onion, broccoli, mushrooms, and garlic within the olive oil, coated, for about Eight minutes. Don’t let the broccoli get too tender, as a result of it should proceed cooking within the oven. In a meals processor, mix the tofu, soy cheddar, dietary yeast, water, salt, pepper, and basil. Mix properly and pour the tofu combination into the pan of greens. Take away from range and stir within the recent spinach.
2. Pour the filling into the pie crust and bake about 30 minutes. Take away from oven when the middle is completed. Permit it to set for 5 minutes or so to agency up.

 *****

Vegan Mock Chopped Liver 

from HealthyGirlsKitchen

makes Four cups, serves a crowd

 

 

Components:

• 1 17.6 oz. package deal steamed lentils from Dealer Joe’s,
• OR
• Three cups of water plus 1 half cup of dry lentils (ought to yield Three cups cooked lentils)
• 1 giant onion, diced
• vegetable broth for sauteing
• 1 cup walnuts
• 1 Tbsp purple miso paste
• 1 1/2 tsp low sodium Tamari or low sodium soy sauce

Technique:

• 1) In the event you don’t have entry to Dealer Joe’s precooked lentils, the very first thing that you’ll want to do is prepare dinner your lentils. Place lentils and water in a pot and convey to a boil. Decrease warmth and simmer lentils for 30 minutes or till tender. Drain lentils.
• 2) Place a saute pan (nonstick is greatest) over medium-high warmth and canopy the underside of the pan with vegetable broth.
• Three) When broth is effervescent, add onion. Prepare dinner onion, stirring typically, including a bit extra broth and decreasing the warmth as you go, till onion is translucent and really tender, about 20-30 minutes. By the top of the method, your warmth must be on low and the onions shall be tender and no liquid shall be left.
• Four) Place walnuts within the bowl of a meals processor fitted with the “s” blade. Pulse walnuts a number of occasions till the are  chopped. Add lentils, onions, pink miso paste and Tamari or soy sauce and puree till clean.
• 5) Refrigerate for a number of hours and serve.

*****

Apple Blintzes

From Annice Grinberg, Veggie Life

Serves: Eight

 

 

Elements:

• Three giant tart apples, peel, core, chop positive
• 1/Four cup water
• 1/Four cup mild brown sugar
• 1 teaspoon cinnamon
• 2/Three cup entire wheat pastry flour
• Three tablespoons cornstarch
• 1/Four teaspoon salt
• 1 small banana
• 1 cup soy milk
• oil, for brushing

Technique:

• 1) In a medium saucepan, mix chopped apples, water, sugar and cinnamon. Simmer over low warmth for 15 minutes, till apples are tender. Set combination apart to chill.
• 2) Preheat oven to 350°F.
• Three) In a medium bowl, sift collectively flour, cornstarch, and salt; put aside.
• Four) In a meals processor or blender, mix banana and 1/Four cup of the soy milk. Course of till clean. Add remaining soy milk and course of till well-blended. Add flour and cornstarch combination and course of till simply blended.
• 5) Warmth an Eight″ nonstick skillet or crepe pan till a drop of water skates throughout the floor. Brush frivolously with oil and pour in a scant 1/Four cup of the batter. Instantly rotate and tilt the pan to cowl the underside and somewhat up the edges. Prepare dinner over med warmth till prime is not moist, about 1 minute. Flip and prepare dinner different aspect till golden, about 20 seconds. Take away and put aside. Repeat with remaining batter. (You need to have Eight skinny pancakes.)
• 6) Place a pancake on a piece floor and place 1/Eight of the apple combination crosswise in a row, barely under middle, leaving a 1″ border on both finish. Fold the closest find yourself over the filling, then fold the closest find yourself over the filling, then fold each side in in the direction of the middle and roll up. Repeat with remaining pancakes and filling. Organize blintzes in a frivolously oiled baking dish and bake till calmly browned, about 30 minutes.

 *****

Vegan Lemon Cheesecake

from Mayim Biailik’s Kveller

 

 

 

For the crust:

• 1 cup graham cracker crumbs
• zest of 1 lemon
• 6 Tablespoons unsalted, unhydrogenated margarine, melted

For the filling:

• 1 14-oz.package deal silken tofu
• 1 Eight-oz.package deal vegan cream cheese
• 2/Three cup sugar
• 1/Four cup recent lemon juice
• 1/2 teaspoon vanilla extract
• half teaspoon dried ginger
• 2 Tablespoons cornstarch

Technique:

• 1) Mix graham cracker crumbs, lemon zest, and margarine and stir to evenly coat the crumbs. Press the combination into the underside of a 9-inch pie pan and refrigerate whereas making the filling.
• 2) Preheat oven to 350 levels. Place silken tofu and vegan cream cheese within the meals processor or blender and course of till clean. Add sugar and course of till nicely mixed, roughly Three minutes.
• Four) In a separate bowl, mix lemon juice, vanilla, and ginger. Whisk in cornstarch, then pour combination into meals processor and mix till clean.
• 5) Pour into crust and bake for 45 minutes till set (the middle will nonetheless be barely wobbly).
• 6) Permit to chill to room temperature, then refrigerate for at the least Four hours or ideally over night time.

 *****

Vegan Rugelach

from The Pleasure of Vegan Baking by Colleen Patrick-Goudreau

Serves 12.

 

 

Elements:

• 1 cup non-dairy butter
• 1 package deal non-dairy cream cheese
• 2 cups natural all objective flour
• 1/Four tsp. sea salt
• 1/Three cup non-dairy bitter cream
• 1/Four cup granulated natural sugar
• 1 tbsp. floor natural cinnamon
• 1 tsp. floor natural nutmeg
• 1 tsp. floor natural ginger
• 1 cup walnuts, chopped finely
• 1/2 cup raisins, chopped finely
• 1 cup natural strawberry jam

Instructions:

• 1) Preheat the oven to 350 levels.
• 2) Use a meals processor or mixer to mix the butter, cream cheese, flour, salt, and bitter cream.
• Three) Form crumbly dough into Four items and roll into flattened balls, after which chill every in plastic wrap for no less than 2 hours.
• Four) Mix the walnuts, sugar, cinnamon, nutmeg ginger and raisins in a bowl and put aside.
• 5) Flour your counter prime and roll every of the dough balls right into a 9-inch circle, after which unfold the jam on every circle.
• 6) Divide the sugar, walnut, and raisin combination evenly among the many dough circles and press it frivolously into the jam to stay.
• 7) Minimize the dough like a pizza into 12 even slices.
• Eight) Roll the wedges from the extensive finish to the small level and place the roll-up with the purpose aspect down on a cookie sheet.
• 9) Bake for 22 minutes, or till frivolously golden brown. Cool.

*****

VEGAN APPLE STRUDEL

Click on Right here for this recipe 

Superb Straightforward No-Bake Watermelon Cake

Click on Right here for this recipe

Vegan Rosh Hashanah Recipes: From Soup to Strudel

Click on Right here for a Vegan Rosh Hashanah Jewish New Yr

Click on Right here for a Scrumptious Vegan Passover

Click on Right here for Vegan Matzoh Ball Soup

Click on Right here for Oma’s Chunky Applesauce

Click on Right here for two Nice Vegan Desserts: Frozen Yogurt Berry Pie & Vegan Apple Cobbler

Evaluate of Documentary: “If This Is Kosher” by Jonathan Safran Foer

Click on Right here for Beautiful, Straightforward & Scrumptious: The Entire Golden Roasted Cauliflower

Click on Right here for Are You Mocking My Mock Tuna Salad or Can Vegans Snicker at Themselves

Click on Right here to Learn About Israel’s “Vegan Future” & Omri Paz

Vegan Rosh Hashanah Recipes: From Soup to Strudel

Joyful & Wholesome New Yr to All!

xox Ellen