Good morning and welcome to Wednesday! Lots of recipes for you this week.
Though a kugel is a traditional Jewish dish, and often one served at Passover, this is something that you can make any time of year, regardless of your background.
This recipe is healthy and only moderately sweet, so it makes a great, nutritious breakfast, brunch dish, or side dish for dinner. Most kugels contain a lot of eggs and many contain cheese, but this one is entirely vegan, as well as sugar-free and gluten-free. You can add in nuts and/or other dried fruits if you wish as well. It came together because Little A wanted to make something with me for our sedar at my in-laws and I didn't want to make another dessert, but also wanted to try and find something that would appeal to the kids. Apples and cinnamon is always a good bet!
Apple Carrot Raisin Quinoa Kugel
1 cup quinoa
946ml carton unsweetened plain or vanilla coconut drinking milk (or almond milk)
2 apples, chopped
1 lb bag shredded carrots
1/2 cup raisins
2 tbsp ground flax seeds
1/2 cup Vitafiber powder (or other sweetener, to taste)
1 tsp pure vanilla extract
1 tsp ground cinnamon
2 tbsp konjac powder
Combine quinoa and 2 cups of coconut milk in pot and bring to a boil. Reduce heat to low and simmer until liquid has been absorbed. Remove from heat and let cool for about 30 minutes. Place quinoa in large mixing bowl and add the rest of the ingredients and the rest of the carton of coconut milk. Pour mixture into a large greased, oven safe baking dish. Bake for 30 minutes at 350F. Serve warm or at room temperature. Refrigerate leftovers for up to 5 days or freeze.