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Shamayim Challenge Recipes
Hanukkah — Delicious Oven-Baked Potato Latkes, Homemade Fruit Sauce, and Fried Artichokes
Oven-Baked Potato Latkes
INGREDIENTS
- 4 large Russet potatoes (alternatively, you may also use frozen pre-grated potatoes)
- 1/2 teaspoon minced onion
- 1/4 – 1/2 cup matzo meal
- *2 tablespoons ground flax meal, combined with 6 tablespoons water (mix in a small bowl and set in fridge for 10 mins at start of recipe)
- 1/2 teaspoon salt
SUPPLIES NEEDED:
- Grater or food processor
- Large bowl
- Sheet pan
- Parchment paper
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Homemade Fruit Sauce
INGREDIENTS
- 2 apples, washed
- 5 strawberries (optional)
- 1 – 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
SUPPLIES NEEDED:
- 1 large microwave safe bowl
- Plastic wrap
- Cutting board
- 1 knife (kid-safe)
- Microwave
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'Uptown' Carciofi-Alla-Giudia (Artichokes, Jewish Style)
INGREDIENTS
- 2 14 ounce cans of whole artichoke hearts
- 1 cup flour
- 1 cup beer
- Sea salt
- Freshly cracked black pepper
- 1 bottle canola oil
- 1 large carrot (we will use in the oil to prevent scorching)
Dipping Sauce:
- 4 ripe avocados
- 2 lemons or 3 limes
- 2 cloves of garlic (can substitute garlic powder)
- 2 scallions
SUPPLIES NEEDED:
- 1 heavy-bottomed pan
- 1 slotted spoon
- Bowls/spoons to serve
- Lots of napkins!
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Very interesting history behind this recipe!
Fall Harvest — Autumn Harvest Salad Bowl and Spiced Cider
Autumn Harvest Salad Bowl
INGREDIENTS
- 1 bunch kale
- 1 lemon, halved
- 1 can chickpeas or kidney beans, rinsed and drained
- 1 bag shredded carrots
- 1/4 cup pumpkin seeds
- 1 tablespoon sesame seeds
- 1 avocado
- 1/4 red onion
- 1 cup cooked brown rice or quinoa
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons nutritional yeast (optional)
- 1 teaspoon soy sauce, tamari or coconut aminos
- 1/2 – 1 teaspoon garlic powder (or 1 clove garlic)
SUPPLIES NEEDED:
- Cutting board
- Knife
- Large bowl
- Smaller bowls for serving
- Forks
- Kitchen towel
- Napkins
- Measuring cup
- Measuring spoons
- Fork or whisk
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Spiced Cider
INGREDIENTS
- 1 quart apple cider or apple juice
- 1 orange
- 2 cinnamon sticks
- 1/4 teaspoon nutmeg
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Dessert
Apple Pie Breakfast “Betty”
INGREDIENTS
- 2 cups rolled oats
- 1/2 cup brown, coconut, maple or turbinado sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom (optional)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1 tablespoon neutral oil (avocado, canola, grapeseed, etc.)
- 1 large apple, washed (we will cut into smaller pieces and add to recipe together)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups unsweetened plant-based milk
SUPPLIES NEEDED:
- Large bowl
- Mixing spoons
- 9”x9” pan
- Spray oil
- Measuring spoons
- Aluminum foil
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No Bake Pumpkin Dessert
INGREDIENTS
- 9 whole Graham Crackers
- 2 tablespoons brown sugar or coconut sugar
- 4 tablespoons neutral, flavorless oil
- 1 box *instant* vanilla pudding mix (pareve, non-dairy)
- 2 cans full fat coconut milk (we will use the liquid for the dessert and the cream on top of cans for the topping)
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- Coconut cream (from the top of the coconut cream, as described above)
- 1 – 2 tablespoons maple syrup
SUPPLIES NEEDED:
- 9”x9” pan
- Gallon-sized ziplock bag
- Spray oil
- Large mixing bowl
- Mixing spoon/spatula
- Fridge
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Plant Based Ice Cream
INGREDIENTS
- 3 bananas peeled, chopped, and frozen
- 1 16 oz bag frozen fruit
- 4 pitted dates (optional)
- 1/2 cup cashews (soaked and drained) optional
- 1 cup plant-based milk
SUPPLIES NEEDED:
- Food processor or blender
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Sheva Minim Fruit Salad
INGREDIENTS
- 2 bananas
- 1 pear
- 1 bunch of grapes
- 1 kiwi
- 1 pomegranate
- 5 figs
- 5 dates
- 5 strawberries
- 10 blackberries
- 1/4 cup dried cherries
- 1/4 cup dried pineapple
- 1/4 silan (date syrup)
- 1/4 cup agave nectar
- 1 lime
- 1 lemon
- 1 sprig of mint
SUPPLIES NEEDED:
- 1 cutting board
- 1 knife
- 1 large bowl
- Smaller bowls for serving and spoons
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Blueberry Compote
INGREDIENTS
- 1 bag frozen blueberries
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- 2 teaspoon cornstarch
SUPPLIES NEEDED:
- A stove will be needed for this recipe
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For more information and questions about the curriculum and recipes, please contact Cyndi Rand, Jewish educator and creator of Bubbie’s Kitchen, at crand@ywashhts.org.
