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Mini Knish recipe for Passover (including vegan option)

I'm making knishes for Passover and figured for once I'd write down the recipe I'm using so I can remember it next time.

You can use this recipe to make normal/full sized knishes, but I like to make them small. You get a better ratio of crispy baked "skin" to fluffy filling.

The ones on the right are the vegan batch

First slice and boil a bunch of potatoes and then mash them. While the potatoes are boiling, cut up an onion (or two if you're using a lot of potatoes) and fry it up until they are mushy or caramelized .

Mix the onions in as you mash the potatoes.

For every 2.5 cups of mashed potatoes you end up with add

2 eggs (or two eggs worth of powdered egg replacer)
2/3 cup matzoh meal
1/3 teaspoon salt
1/3 teaspoon pepper
1/4 teaspoon nutritional yeast

mix it all up, oil (or use spray to grease) a baking sheet or aluminum foil

make knishes of whatever size you want

bake at 375 for 20-25 minutes, turning them over about 5 minutes before they are done



lentil/quinoa tabuleh

I started working a "real job" in January, so I don't have the time to be the sole cook in the family anymore. Jenna asked me to start writing down my recipes so she can make some of our favorite meals.

Today is lentil and quinoa tabuleh -- I made this variant on the usual bulger based recipe for a friend of ours that is on a gluten-free diet and found I liked it more than the original.


Ingredient list:
brown lentils
red lentils
a few cloves of garlic
a lemon
fresh parsley
vegan bullion cubes
olive oil (extra-virgin, of course)


1 cup brown lentils
a little more than 1/4 cup red lentils
a little more than 1/4 cup black quinoa
(total of 1 3/4 cups grains)

3 1/4 cups water

2 vegan bullion cubes

add it all together, bring to boil, reduce heat and cook until everything is tender. Don't over cook! You don't want mush.


while that's cooking:

chop one small onion (in today's case it was half a medium sweet onion) -- chopped quickly in food processor to make it nice and small but not too close to pureed.

one head of parsley, chopped fine in food processor, along with 4 cloves of garlic.

3 plum tomatoes. (the usual repipes call for seeding them but I think that's just wasteful, so I go with plum tomatoes since they have a better flesh to seed ratio than others)

1.5 large or 2 small cucumbers. (again, tradition says seed them, I refuse).

The tomatoes and cukes get chopped/diced by hand as the food processor is not good at getting good large pieces.


mix the cold ingredients well while the grain finishes cooking and cools a bit. if all the water is not absorbed, let them cool in a colander to dry out a bit


add olive oil and the juice of a large lemon, a touch of salt and pepper; mix it all together.

let sit for 30 min. mix again to redistribute the liquid and eat.


Wow! That sounds like a delicious combo. I may ask to republish this in a yet-to-be-determined SoyBoi adventure.


Feel free to borrow it. Jenna has almost convinced me to make my own cook-zine so I might ask you to wait until I get that out.