Rosh Hashana is coming- cook your vegetable dishes now!
Normally I start warning you in July about the impending collision between the beginning of school and the month of non-stop holidays. This year we have all been somewhat distracted by kidnappings, Tzuk Eitan, and more. With the 72 hour truce currently holding, I will be cautiously optimistic and begin my persistent reminders.
Why do we need to start thinking about Rosh Hashana now? For those of us with children, the beginning of the school year is a very stressful time- learning schedules, getting all of the supplies/clothing/lunches organized, finding chugim, babysitters, tzaharonim and more. The last thing we need to worry about is making meals for a month of holidays!
This year there is another issue that needs to be addressed- shmita. However you decide to hold, shmita invariably results in increased prices for fruits and vegetables and occasionally (unfortunately) the guest who doesn’t hold by your standards. For this reason I recommend you start stocking your freezer with as many vegetable dishes as you can- potato kugels, pashtidot, apple pie, etc. This way you are taking advantage of the currently low prices and are using vegetables and fruits that don’t have holiness- kedusha.
What vegetables are cheap this week? Potatoes, carrots, cabbage, cucumbers, and onions have been 2.90 shekels/kg in several stores. Last year I posted my freezable potato kugel recipe; today I will post my carrot cake/kugel recipe. This recipe makes 4-5 English cake tins depending on the size of the tin. They freeze with ease for several months.
Carrot Kugel (Pareve)
Adapted from The Kosher Palette
1 bag of carrots
3 cups of whole wheat flour (even if your family doesn’t like whole wheat, this is a great recipe to hide it in) or white flour
1 1/2 cups firmly packed dark brown sugar
1 1/2 cups white sugar
4 1/2 teaspoons baking powder
1 1/2 cups canola oil
6 large eggs
3 teaspoons vanilla extract
Peel and boil carrots until they are completely soft. Mash them with a fork. Add the rest of the ingredients and mix with a fork until completely combined. Pour into pans about halfway full and bake in a 180C oven for 45 minutes (for turbo drop to about 20 minutes). Kugel is cooked when a toothpick inserted in the center comes out clean. (Don’t forget this step- it is hard to tell if they are cooked through without confirming) Wrap well with aluminum foil when cool and freeze.
Feel free to post your TNT (tried n’ true) freezable fruit/vegetable recipes as well!