Vegetable Kishke Recipes

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VEGETABLE KISHKA



Vegetable Kishka image

Kishka (also known as stuffed derma) is a traditional Jewish Ashkenazi stuffing made of flour or matzo meal, schmaltz, and spices. This recipe uses oil in place of schmaltz, making it parve, and adds carrots, celery, and onion to the mix. READ MORE

Provided by Recipe By Nitra Ladies Auxiliary

Categories     Sides

Yield 4

Number Of Ingredients 7

2 stalks celery
2 carrots
1 onion
3/4 cup oil
1 and 1/2 cups flour
1 and 1/4 teaspoons salt
1 teaspoon paprika

Steps:

  • Blend and process celery, carrots, onion and oil.
  • Combine blended mixture with remaining ingredients.
  • Shape into roll, wrap in aluminium foil.
  • Bake for one and a half hours at 350 degrees Fahrenheit.

KISHKE



Kishke image

Provided by Joan Nathan

Categories     side dish

Time 2h

Yield About 8 servings

Number Of Ingredients 9

6 tablespoons chicken fat, suet or vegetable oil
1 medium to large onion, cut in 1-inch pieces
1 clove garlic, chopped
1 stalk celery, cut into chunks
1 large carrot, peeled and cut into chunks
1 cup matzo meal
1 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
1/8 teaspoon hot paprika

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with a double layer of foil 12 inches long, topped with a sheet of parchment paper the same size.
  • In a skillet over medium-low heat, heat 4 tablespoons fat or vegetable oil, and sauté onion and garlic until soft and golden. Cool slightly and pour everything, including fat, into a food processor equipped with a steel blade.
  • Add remaining 2 tablespoons fat or oil, celery, carrot, matzo meal, salt, pepper and paprika to food processor. Pulse until vegetables and fat are incorporated into a paste. Transfer mixture to parchment paper, and shape into a knockwurst-like cylinder about 9 inches long and 1 3/4 inches in diameter. Enclose parchment and foil firmly around cylinder, folding ends under.
  • Bake for 30 minutes, then reduce heat to 350 degrees and cook until kishke is solid, 45 to 60 minutes more. Unroll kishke to expose surface; return to oven just until top is lightly browned and slightly crisped, 10 to 15 minutes. Cool slightly, and cut into rounds. If desired, serve as a side dish with pot roast or roast chicken.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 116 milligrams, Sugar 1 gram

VEGETABLE QUICHE



Vegetable Quiche image

Decreasing the fat and egg content makes this a little healthier, as does adding a variety of vegetables. The seasonings make this anything but bland. A great idea for brunch or a side dish! My husband could not stop eating this.

Provided by DarkAngel

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h15m

Yield 8

Number Of Ingredients 18

1 teaspoon vegetable oil
1 onion, chopped
½ large green bell pepper, chopped
2 teaspoons minced garlic
3 eggs, beaten
1 zucchini, peeled and grated
1 yellow squash, peeled and grated
1 carrot, grated
1 green onion, sliced
1 cup buttermilk baking mix
½ cup shredded sharp Cheddar cheese
¼ cup vegetable oil
1 teaspoon salt
¾ teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon red pepper flakes
ground black pepper to taste
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • Heat 1 teaspoon vegetable oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic in hot oil until just tender, about 5 minutes. Transfer mixture to a large bowl.
  • Mix eggs, zucchini, yellow squash, carrot, green onion, baking mix, 1/2 cup Cheddar cheese, 1/4 cup vegetable oil, salt, Italian seasoning, paprika, red pepper flakes, and black pepper into onion mixture. Spread vegetable mixture into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
  • Bake in preheated oven until lightly browned, about 35 minutes.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 16.2 g, Cholesterol 86.2 mg, Fat 14.9 g, Fiber 1.6 g, Protein 8.5 g, SaturatedFat 5.1 g, Sodium 712.6 mg, Sugar 2.5 g

LOADED VEGETARIAN QUICHE



Loaded Vegetarian Quiche image

Trying out this combination of quiche recipes.

Provided by Kurt

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h20m

Yield 8

Number Of Ingredients 14

1 (9 inch) unbaked deep dish pie crust
1 tablespoon olive oil
½ cup sliced onion
½ cup chopped green bell pepper
½ cup mushrooms, sliced
½ cup chopped zucchini
1 large tomato, sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
½ cup milk
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups shredded Colby-Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
  • Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
  • Whisk eggs, milk, salt, and pepper together in a small bowl.
  • Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
  • Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 283.8 calories, Carbohydrate 17.2 g, Cholesterol 95.5 mg, Fat 19.6 g, Fiber 1.1 g, Protein 10.5 g, SaturatedFat 9.2 g, Sodium 524 mg, Sugar 3.2 g

VEGETABLE KISHKE



Vegetable Kishke image

This is traditionally stuffed inside intestines and then cooked on top of a cholent. Nowadays most roll it up in foil or baking paper. Definate unique taste. See instructions to learn about cholent. I am also posting a cholent recipe.

Provided by Caryn Gale

Categories     European

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/2 cup oil
2 stalks celery
2 carrots, peeled
1 large onion
1 1/2 cups flour
1 1/2 teaspoons salt
1 teaspoon paprika
pepper

Steps:

  • Put first four ingredients in food processor and process with steel knife until consistency of thick paste.
  • Remove to bowl.
  • Add last 4 ingredients and mix well.
  • Shape into a log on a large piece of foil or baking paper.
  • Roll the foil down to seal.
  • Freezes great at this point.
  • Ideally placed in the top of a pot of cholent (a special stew that is prepared before the Sabbath and cooks for approx 20 hours and is eaten with lunch).
  • This is pulled out and served separately.
  • Can also be made in a pie dish and baked at 350 for 45 minutes, but it definately won't have the deep rich color and taste.

VEGETABLE KISHKE



Vegetable Kishke image

Make and share this Vegetable Kishke recipe from Food.com.

Provided by RenMyr

Categories     Hanukkah

Time 31m

Yield 30-36 serving(s)

Number Of Ingredients 6

8 ounces wheat crackers
2 carrots, coarsely chopped
6 celery ribs, coarsely chopped
1 medium onion, quartered
4 tablespoons margarine, melted
2 teaspoons salt

Steps:

  • Pulverize crackers in a blender. This yields 2 1/4 cup fine crumbs. Set aside.
  • Finely chop vegetables in blender in 2 OR 3 batches.
  • Mix the cracker crumbs, finely chopped vegetables, margarine and salt altogether in a large bowl.
  • Oil 3 pieces of aluminum foil 8 inches by 12 inches. Form the vegetable-cracker mixture into 3 rolls about 1 1/2 inches by 9 inches on the foil sheets. Roll up the sheets and fold the edges to seal. Freeze overnight or until hard.
  • Unpeel the foil and place the frozen rolls on heavily greased baking sheets or pan.
  • Bake at 350 degrees for 1 hour.
  • Cut into 3/4 to 1 inch slices.

Nutrition Facts : Calories 53.9, Fat 3.1, SaturatedFat 0.7, Sodium 242.7, Carbohydrate 6, Fiber 0.6, Sugar 1.5, Protein 0.8

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