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

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

Yummy Yom Kippur Break-the-Fast Menu

Blueberry Oat Muffins

Quinoa Garden Salad

Melody’s Sweet Noodle Kugel

Savory Noodle Kugel Burgers

Tofu Egg Salad

Tuna-less Tuna Salad

Cold, Raw 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

Easy Vegan Apple Strudel

Ellen’s Easy No-Bake Watermelon Cake

Feeding a hungry hoard of people who have been fasting for the last 24 hours sounds daunting at best and then to do it vegan-ly…. that takes some creativity! Vegan American Princess is here to help. With these delicious dishes beautifully displayed buffet style, who will even remember to say, “Where’s the bagels and lox?” Making all these dishes would be ambitious for even the seasoned-vegan, but feel free to assign some to your guests—especially non-vegans, because they will learn how easy and yummy vegan food can be in the process!

Since a traditional break fast usually consists of lighter fare—often dairy dishes, meatless entrees and salads—these picks keep with the spirit of the holiday.

Julieanna Hever’s Blueberry Oat Muffins

from Forks Over Knives & The Plant-Based Dietitian

12 medium muffins

Ingredients:

1 medium banana, mashed
1 (15-oz.) can sweet pumpkin puree
1/4 cup 100% pure maple syrup
1 tsp. vanilla extract
2 cups whole oat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 cup fresh or frozen blueberries

Method:

1. Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla extract.
2. In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer mixture to large bowl and mix together gently until well combined. Avoid over-mixing to prevent toughness in the final product. Fold in chocolate chips.
3. Spoon batter into silicon muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes.

*****

Quinoa Garden Salad

by Mary McDougall From Forks Over Knives

Ingredients:

2 cups water
1 cup quinoa, well rinsed
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 yellow bell pepper, chopped
2 tomatoes, chopped
1 bunch of chopped green onions
One 14.5 oz can of chickpeas/garbanzo beans, drained and rinsed
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/2 cup fresh lemon juice
1 Tbs. soy sauce
Tabasco sauce
Freshly ground black pepper

Method:

1. Put the water and quinoa into a sauce pan. Bring to a boil, reduce the heat, cover and cook for 15 minutes, until water is absorbed. Remove from heat and set aside.
2. Meanwhile, combine the bell peppers, tomatoes, green onions, beans, parsley, and mint in a large bowl. Add the cooked quinoa and mix well. Add the lemon juice, soy sauce, and several dashes of Tabasco sauce, and toss well to mix. Add black pepper to taste. Cover and refrigerate for at least 2 hours before serving.

*****

Melody’s Vegan Noodle Kugel

from VegWeb.com

Ingredients:

1 12-oz package wide vegan noodles (I used farfalle; broken lasagne noodles would work as well)
1 15-oz package soft or silken tofu
3/4 cup organic brown cane sugar
15 oz. raisins, or more, or less, depending on how much you like raisins (you can also substitute chopped peaches or some other fruit if you have a raisin aversion)
3-4 tart apples, cut into small cubes (I like Granny Smiths best)
1/4 cup applesauce
cinnamon to taste and for dusting
cardamom powder to taste
ginger powder to taste
vanilla to taste

Method:

1. Cook noodles according to package directions and drain.
2. Using an electric mixer or blender, cream the tofu with the vegan sugar, vanilla, and spices until smooth.
3. In a large bowl, mix all of the ingredients together until everything is well coated with the tofu batter.
4. Pour everything into a lasagne pan or other pan with high sides.
5. Bake at 425 degrees (F) for about 25 minutes or until the top is pretty dry and nicely browned.

*****

Savory Noodle Kugel Burger

from Just the Food by Joni Newman

Ingredients (makes 8 patties)

8 oz uncooked macaroni
2 cups shredded potatoes
1 12 oz block of extra firm tofu, drained and pressed and crumbled into a fine crumble
1/4 cup vegan cream cheese
1/4 cup margarine
1/4 cup nutritional yeast
1/4 cup ground cashews
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp white miso
a pinch of paprika
salt and pepper to taste
1 cup of crushed corn flakes, or breadcrumbs

Method:

1) Prepare macaroni in salted water according to package instructions.
2) While macaroni is cooking, in a large mixing bowl combine all other ingredients EXCEPT cornflakes/breadcrumbs. Using your hands, mash everything together until it is well combined and uniform.
3) Add in the drained, cooked macaroni noodles, mash again until well incorporated. 4) Finally mash in the cornflakes/breadcrumbs.
5) Form into patties.
6) Prepare as desired. If pan frying, use PLENTY OF OIL, and fry on medium heat for about 5 minutes on each side, or until 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 an additional 5 minutes.

*****

Tofu Egg-less Egg Salad

by Joni Newman from Just the Food

Ingredients:

2 tbsp olive Oil
12 oz block of extra firm tofu (pressed, drained and cubed)
4 cloves garlic, minced
1 cup, or 1/2 of one yellow onion, diced
1/4 cup nutritional yeast
1/4 tsp turmeric
1/2 tsp ground mustard
1/8 tsp dill
1/8 tsp paprika
1/2 cup vegan mayo
1 tbsp yellow or dijon mustard
Salt & Pepper to taste
Black Salt, to taste to add that egg-y flavor (optional)

Method:

1) In a skillet, at medium/high heat place oil, onion and garlic. Saute until fragrant.
2) Add tofu (cut into tiny little 1/4 inch cubes and saute 10-12 minutes or until golden.
3) Reduce heat add spices and nutritional yeast. Fold until well coated, turn off heat and let cool.
4) Once cool, add Mayo and mustard. Mix well.
5) Add salt and pepper to taste.
6) Keep refrigerated until ready to serve.
7) Serve on sprouted grain bread, in a whole grain tortilla, or on a bed of greens.

*****

Tuna-less Tuna Salad

from Rouxbe’s Tuna-less Tuna Salad

Ingredients

1 (28 oz) can chickpeas
2 tablespoon red onion
2 celery stalks
2 pickles
2 sheets roasted seaweed, crumbled to flakes
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup vegan mayonnaise
Bibb, butter or head lettuce
Tomatoes (optional)
Bread for sandwiches (optional)

Method

Using a pastry cutter, potato masher or a fork, mash the chickpeas to break them up.
Finely dice the onion, celery and pickle and add them to the chickpeas.
Add the nori flakes, salt and pepper and mix to combine.
Lastly, add the vegan mayonnaise. Mix to combine and taste for seasoning.
To serve the “tuna” salad, place into a lettuce leaf and serve with sliced tomatoes, if desired. Alternatively, toast some bread and make into sandwiches or serve with crackers.

*****

Cold, Raw Cauliflower Couscous Salad

adapted from Joy of Kosher by Jamie Geller & contributed by Raw & Simple

Ingredients:

1 large head of cauliflower
1 bunch parsley
1/2 cup fresh mint
4 Roma tomatoes, seeded and diced
1/2 cup black olives, chopped
1/2 cup red onions, chopped
1/2 cup lemon juice
6 tablespoons olive oil
2 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon cumin
1⁄4 teaspoon smoked paprika
dash cayenne (optional)

Method:

1) Chop the cauliflower and put it in a food processor. Pulse several times until it is broken down and resembles couscous. Transfer the cauliflower to a bowl.
2) Put the parsley and mint into the food processor and pulse until finely chopped. Add the mixture to the cauliflower.
3) Stir in remaining ingredients and toss well. Adjust seasonings to taste. This will keep for two or three days in the refrigerator.

*****

Eggplant and Portobello Sauté with Vegan Avocado Cream (veganized)

from Joy of Kosher with Jamie Geller contributed by Whitney Fisch

Ingredients:

2 Medium Eggplants
5 tablespoons Coconut Oil
2 Clove Garlic, diced
1 Shallot, diced
10 – 12 Baby Bella Mushrooms, diced or 1 carton
2 Plum Tomatoes, chopped
1 Red Pepper, chopped
1 Large Yellow Onion, diced
Salt to taste
Pepper to taste
teaspoon Paprika
teaspoon Cinnamon
1 bunch Cilantro
1 Avocado
1/2 cup Vegan Cream Cheese
1/4 cup unsweetened Almond Milk
1/2 Lime, juiced
1/2 teaspoon Garlic Powder

Method:

1) Preheat oven to 375.
2) Cut eggplants in half length-wise and brush them with coconut oil. Place on baking sheets facing down. Once oven is heated, let roast for about 45 minutes.
3) While eggplants are roasting, place 3 tablespoons of coconut oil in a frying pan on medium-high heat. Add onions and sauté until translucent, about 5 minutes.
4) Add shallots and garlic and sauté about 3 minutes. Add red peppers and sauté for an additional 5 minutes. Add mushrooms. Once vegetable mixture is nicely browned, add the chopped tomatoes and sauté an additional 5 minutes or until tomatoes have cooked down.
5) Once eggplant has cooked, scoop out the insides and place into the pan with the vegetable mixture. Sauté for about 5 minutes and add spices to taste. Place vegetable mixture 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 food processor and blend until smooth. Pour onto complete eggplant dish.
7) Top with additional additional cilantro.

*****

Vegan Quiche with Spinach and Tofu

from PBS Food

Ingredients

1 pie crust, store-bought or your favorite recipe
3 T olive oil
1/3 c. onion, thinly sliced
1 1/2 c. broccoli, roughly chopped
3/4 c. mushrooms, sliced
3 cloves garlic, minced
12 oz. firm or extra-firm tofu (not silken), pressed
1/2 block soy cheddar
1/2 c. nutritional yeast
2 T water
1 t. salt
1/2 t. pepper
1/2 t. dried basil
1/4 t. cayenne (optional)
1 c. fresh spinach, not packed down

Directions

Preheat the oven to 400 degrees. In a large pan, saute the onion, broccoli, mushrooms, and garlic in the olive oil, covered, for about 8 minutes. Don’t let the broccoli get too tender, because it will continue cooking in the oven. In a food processor, combine the tofu, soy cheddar, nutritional yeast, water, salt, pepper, and basil. Blend well and pour the tofu mixture into the pan of vegetables. Remove from stove and stir in the fresh spinach.
Pour the filling into the pie crust and bake about 30 minutes. Remove from oven when the center is done. Allow it to set for five minutes or so to firm up.

*****

Vegan Mock Chopped Liver

from HealthyGirlsKitchen

makes 4 cups, serves a crowd

Ingredients:

1 17.6 oz. package steamed lentils from Trader Joe’s,
OR
3 cups of water plus 1 1/2 cup of dry lentils (should yield 3 cups cooked lentils)
1 large onion, diced
vegetable broth for sauteing
1 cup walnuts
1 Tbsp red miso paste
1 1/2 tsp low sodium Tamari or low sodium soy sauce

Method:

1) If you don’t have access to Trader Joe’s precooked lentils, the first thing that you will need to do is cook your lentils. Place lentils and water in a pot and bring to a boil. Lower heat and simmer lentils for 30 minutes or until tender. Drain lentils.
2) Place a saute pan (nonstick is best) over medium-high heat and cover the bottom of the pan with vegetable broth.
3) When broth is bubbling, add onion. Cook onion, stirring often, adding a bit more broth and lowering the heat as you go, until onion is translucent and very soft, about 20-30 minutes. By the end of the process, your heat should be on low and the onions will be soft and no liquid will be left.
4) Place walnuts in the bowl of a food processor fitted with the “s” blade. Pulse walnuts a few times until the are chopped. Add lentils, onions, red miso paste and Tamari or soy sauce and puree until smooth.
5) Refrigerate for a few hours and serve.

*****

Apple Blintzes

From Annice Grinberg, Veggie Life

Serves: 8

Ingredients:

3 large tart apples, peel, core, chop fine
1/4 cup water
1/4 cup light brown sugar
1 teaspoon cinnamon
2/3 cup whole wheat pastry flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 small banana
1 cup soy milk
oil, for brushing

Method:

1) In a medium saucepan, combine chopped apples, water, sugar and cinnamon. Simmer over low heat for 15 minutes, until apples are tender. Set mixture aside to cool.
2) Preheat oven to 350°F.
3) In a medium bowl, sift together flour, cornstarch, and salt; set aside.
4) In a food processor or blender, combine banana and 1/4 cup of the soy milk. Process until smooth. Add remaining soy milk and process until well-blended. Add flour and cornstarch mixture and process until just blended.
5) Heat an 8″ nonstick skillet or crepe pan until a drop of water skates across the surface. Brush lightly with oil and pour in a scant 1/4 cup of the batter. Immediately rotate and tilt the pan to cover the bottom and a little up the sides. Cook over med heat until top is no longer moist, about 1 minute. Flip and cook other side until golden, about 20 seconds. Remove and set aside. Repeat with remaining batter. (You should have 8 thin pancakes.)
6) Place a pancake on a work surface and place 1/8 of the apple mixture crosswise in a row, slightly below center, leaving a 1″ border on either end. Fold the closest end up over the filling, then fold the closest end up over the filling, then fold both sides in towards the center and roll up. Repeat with remaining pancakes and filling. Arrange blintzes in a lightly oiled baking dish and bake until lightly browned, about 30 minutes.

*****

Vegan Lemon Cheesecake

from Mayim Biailik’s Kveller

For the crust:

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

For the filling:

1 14-oz package silken tofu
1 8-oz package vegan cream cheese
2/3 cup sugar
1/4 cup fresh lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon dried ginger
2 Tablespoons cornstarch

Method:

1) Combine graham cracker crumbs, lemon zest, and margarine and stir to evenly coat the crumbs. Press the mixture into the bottom of a 9-inch pie pan and refrigerate while making the filling.
2) Preheat oven to 350 degrees. Place silken tofu and vegan cream cheese in the food processor or blender and process until smooth. Add sugar and process until well combined, approximately 3 minutes.
4) In a separate bowl, combine lemon juice, vanilla, and ginger. Whisk in cornstarch, then pour mixture into food processor and blend until smooth.
5) Pour into crust and bake for 45 minutes until set (the center will still be slightly wobbly).
6) Allow to cool to room temperature, then refrigerate for at least 4 hours or ideally over night.

*****

Vegan Rugelach

from The Joy of Vegan Baking by Colleen Patrick-Goudreau

Serves 12.

Ingredients:

1 cup non-dairy butter
1 package non-dairy cream cheese
2 cups organic all purpose flour
1/4 tsp. sea salt
1/3 cup non-dairy sour cream
1/4 cup granulated organic sugar
1 tbsp. ground organic cinnamon
1 tsp. ground organic nutmeg
1 tsp. ground organic ginger
1 cup walnuts, chopped finely
1/2 cup raisins, chopped finely
1 cup organic strawberry jam

Directions:

1) Preheat the oven to 350 degrees.
2) Use a food processor or mixer to combine the butter, cream cheese, flour, salt, and sour cream.
3) Shape crumbly dough into 4 pieces and roll into flattened balls, and then chill each in plastic wrap for at least 2 hours.
4) Combine the walnuts, sugar, cinnamon, nutmeg ginger and raisins in a bowl and set aside.
5) Flour your counter top and roll each of the dough balls into a 9-inch circle, and then spread the jam on each circle.
6) Divide the sugar, walnut, and raisin mixture evenly among the dough circles and press it lightly into the jam to stick.
7) Cut the dough like a pizza into 12 even slices.
8) Roll the wedges from the wide end to the small point and place the roll-up with the point side down on a cookie sheet.
9) Bake for 22 minutes, or until lightly golden brown. Cool.