8 Nights of Vegetarian Cuisine This Chanukah Season

Chanukah is here early this year, which gives Jews and their gentile friends an excuse to start their holiday noshing now! Jewish Holidays tend to revolve around food, as the running theme amongst the chosen people's festivities goes, "They tried to kill us. We survived. Let's eat!"

Here are eight vegetarian recipes in honor of the eight nights of Chanukah, with the idea of keeping most of them figure friendly. Many of them involve using OIL because this is, after all, the holiday that celebrates the miracle of oil lasting for eight nights when there was only a one night supply. So keeping with that theme, below are recipes that will impress any bubbie or shiksa alike.

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1. Roman Jewish Ghetto Style Artichokes:

If you ever go to Rome, be sure to dine at Ristorante Spirito Divino and ask to see the wine cellar below. You will never forget it. This recipe is inspired by the artichokes for which they are known for making.

Ingredients

10 small artichokes
2 lemons o1/4 cup of lemon juice.
3/4 cup very good extra virgin olive oil
1/2 cup chopped fresh basil
2 teaspoons salt
1/2 teaspoon pepper
10 cloves garlic, crushed
1 cup matzoh meal, or as much is needed

Preparation

Trim the tops and bottoms of the chokes. Cut the lemons in half and squirt lemon juice all over the chokes to keep them from browning (plus they add great flavor).

Put the matzoh meal in a shallow bowl or on a plate-season with salt and pepper.

Combine 1/4 cup of Olive Oil, the basil, salt, pepper and garlic and mush into the artichokes. Roll the chokes or dip in the matzoh meal.

Pour three turns of the pan of olive oil into a non-stick frying pan and put it on the stove on medium-high heat. Fry the artichokes on all sides in the oil for 20 minutes. Alternatively, you can omit this step and instead fill a high-sided pan with 1-inch of water, put the chokes in the water standing up, and cover to steam for 20 minutes.

2. Homemade Apple Sauce with a Strawberry Twist:

Dip your latkes in this crazy good apple sauce- you won't be sorry. It's easy to make, healthy, and impressive. It certainly is not your run of the mill apple sauce.

Ingredients

3 pounds McIntosh or other apple of choice (about 9 apples)
10 large frozen strawberries
1/3 cup sugar
1 lemon, juiced
1/4 cup water
1/8 teaspoon allspice

Directions

Peel, core and slice apples 1/4-inch thick. Place apple slices in a large saucepan. Add remaining ingredients and simmer until a sauce consistency, about 45 minutes. Use a potato masher, if necessary, to break up any lumps, but leave slightly chunky.

3. Zucchini and Potato Pancakes:

Zucchinis are great for obtaining weight loss and are complimentary to other foods in both flavor and making your dish more of a complete protein. This is an easy-to-make potato pancake recipe that I LOVE and it's not even created by a Jew! The brains behind this dish is Giada DeLaurentiis.

Ingredients

Vegetable cooking spray
2 pounds russet potatoes, peeled and grated
2 medium zucchini, grated
3 garlic cloves, minced
1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish
1/4 cup grated Parmesan, plus 1 tablespoon
1/4 cup seasoned bread crumbs
2 egg whites, lightly beaten
2 teaspoons kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 tablespoons vegetable oil
Olive oil, for drizzling
1 1/2 cups mascarpone cheese, at room temperature

Directions

Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside

Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.

In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.

In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.

Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.

4. Mashed Parsnips:

Have you finally had enough with the potatoes and apple sauce on Chanukah yet? WE GET IT- THEY ARE GOOD! But isn't there anything else? Of course there is… and this dish is your answer. Most people don't know this about parsnips, but they are sweet tasting and very easy to prepare. They are also in season, so its a good time to get your paws on them.

Ingredients

6 medium parsnips
1 tablespoon butter
4 tablespoons half-and-half, warmed
1 tablespoon chopped parsley
Salt
Pepper

Preparation

1. Peel the parsnips and dice into uniform cubes.

2. Cook parsnips in salted boiling water until tender.

3. Drain the water from the parsnips and mash with a fork. Add butter and warmed half-and-half. Finish with chopped parsley and season to taste with salt and pepper.

Yield: Serves 6.

5. Bubbie Charlotte's Carrot and Parsnip Soup:

This is a recipe from a family that is near and dear to my heart. The keeper of this recipe is a champ at making Grade A soups as well as putting out a mean spread for the Jewish Holidays. Want to stay healthy this holiday? Eat this delicious soup, guilt free!

Ingredients:

6 cups of vegetable stock
1/3 cup onions
1/3 cup celery
3 cloves of garlic
3 pinches parsley
3 pinches salt
3 pinches pepper
1 pinch of ginger
5 cups of carrots, peeled and chopped.
3 cups of parsnips, diced.

Directions: Put vegetable stock in a pot on medium heat. Add onions and celery and diced cloves of garlic and sautee until onions are transparent. Add parsley, salt, and pepper, and a pinch of ginger. Next, add carrots and parsnips. Cook until tender on a low heat (about 1 1/2 hours) and when done, use a masher or food processor to puree. Add carrots and parsnips back to the broth, serve warm.

6. Apple Fritters:

It felt right to to throw in the tradition of frying something on Chanukah. Jews are all about fried foods and traditions, especially when it comes to this holiday. They don't call it the festival of lights for nothin'! Celebrate this year by lighting lots of candles as well as lighting up your stove! This next recipe is a fried desert and it's pretty clever. Pancake mix is used as batter for your fritters! This treat takes a max of thirty minutes to prep and make. If you have an Italian friend that loves their cultures traditional fried dessert, Zeppole, then they will be sure to love this!

Ingredients

Vegetable oil, for frying
4 apples, Red or Golden Delicious or, 2 of each
2 teaspoons lemon juice (1 wedge will do)
2 cups complete pancake mix, any brand
1 1/2 cups water
1/2 teaspoon ground nutmeg, or equivalent of freshly grated
1/2 cup confectioners' sugar

Directions

Heat 1-inch vegetable oil on moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.

Core apples with an apple corer. Cut into 1/4-inch thick slices across, forming apple rings. Sprinkle sliced apples with the juice of a wedge of lemon to prevent browning.

Mix together pancake mix and water, season with nutmeg. Place confectioners' sugar in a sifter or a tea strainer. Place a piece of cardboard or brown paper sack on a work surface for draining fritters. Working in small batches of 5 to 6 slices, coat rings of apple in batter, and fry for 2 to 3 minutes, until evenly golden brown. Transfer to paper bag or towels to drain. When all the fritters are cooked, let oil cool before discarding.

Top fritters with confectioners' sugar and transfer to a serving platter.
A Rachael Ray Recipe

7. Balsamic Roasted Chard:

Here is a great vegetable to go with your Vegetarian Chanukah feast. Chard is one of the most vitamin rich veggies, packed with vitamin C and iron. If you are scared of making chard now, you won't be after trying this recipe.

Heat oven to 450 degrees F

Ingredients:

1-2 heads Swiss chard, chopped in 1-2 inch strips with tough ribs removed
generous drizzle, extra virgin olive oil sprinkle, Kosher salt dash of balsamic vinegar

Directions:

Lay chopped chard out on a sheet pan. Drizzle with extra virgin olive oil until chard is lightly coated. Sprinkle with Kosher salt. Roast for approximately five minutes. Remove and drizzle with balsamic vinegar to taste.

8. Cranberry, Balsamic & Mint Relish:

Cranberries are so good for us! Researchers have discovered that cranberries have five times the antioxidant content of broccoli, which means they may help protect against cancer, stroke and heart disease. This recipe is taking the Thanksgiving classic, cranberry sauce, and putting a great spin on it. Have this with some latkes or soup and you are good to go! **Side note- This goes great with some arugula and brie cheese on delicious crusty bread.

Ingredients:

1 12oz bag, cranberries 1⁄4 cup fresh mint leaves 3⁄4 cup brown sugar Zest of one orange
3⁄4 cup balsamic vinegar 1⁄2 inch piece fresh ginger, peeled (optional)

Directions:
Place all ingredients in the food processor. Pulse until well blended and pieces are about as big as rice. Refrigerate and enjoy for up to one week.