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The Whole Foods Kosher kitchen

Apple Noodle Kugel Recipe. Gluten-Free Friendly

Posted on 9th of September, 2012 by Lévana

Apple Noodle Kugel

Apple Noodle Kugel is a huge favorite in Jewish cooking. Unfortunately, it can often err on the rich and eggy side. I have tinkered with the ingredients, and ended up with a lean, easy eggless (suitable for our vegan friends) and delicious kugel. Delicious enough even to be dessert, and not too sweet to be a side dish! The noodles used here can be gluten-free. If you started with long noodles, cut them short with scissors. Equally delicious done the dairy or pareve way.
For a fun presentation and no cutting hassle, pour the batter into greased muffin molds, and bake about 40 minutes.

Ingredients:
1½ cups plain yogurt (dairy-free: soy or coconut plain yogurt are perfect)
1 pound very thin short noodles, boiled until barely tender and thoroughly drained (rice noodles OK too)
4 Granny Smith (green) apples, unpeeled, grated (use the food processor)
Salt and pepper to taste
½ cup raisins or currants, a little more if you like it sweeter
1/2 cup maple syrup
½ cup vegetable oil
1 tablespoon cinnamon
1 tablespoon grated lemon zest

Instructions:
Preheat the oven to 350ºF. Combine all the ingredients thoroughly in a bowl, making sure not to extract moisture from the apples as you go.
Pour the batter into a greased 9-by-13-inch baking pan, or a little larger, and bake for about 1 hour. Serve hot. Room Temperature OK too

image via foodbabbles.com

Filed under: Apples Recipes, Dairy-Free Recipes, Gluten Free Recipes, Gluten-free pasta recipes, Gluten-free Pie Recipes, Kosher Recipes, Kugel Recipes, Pareve Recipes, Recipes, Vegan Kugel Recipes

8 Responses

  1. Jamie, on Said:

    You know, I make the same apple-noodle kugel recipe over and over again – the recipe from one of my mom’s best friends, the kugel I grew up eating – I loved it so much Mrs. Rosenberg (of the apple-noodle kugel fame) baked me an entire sheet pan of kugel for a Bat Mitzvah gift! All for me! But I have never made one with dairy anything in it and yours with yogurt intrigues. As does grating the apple – I always chunk the apples. I should try this recipe!

    Reply
    • Lévana, on Said:

      Jamie, the dairy yogurt will work great. Grating the apples as opposed to dicing them, in this recipe, distributes the moisture evenly, which is why I don’t need the eggs. I do make it with dairy-free yogurt, just because I am known as the Dairy-Free Queen, having written a book about it. When I have more time, just a few more minutes, I pour the batter into muffin molds, there are some real nice parchment ones

    • Lévana, on Said:

      Tenley, yes,I think so, no problem. The idea was to make it as wholesome as possible, but I don’t think using sugar will affect the taste or texture a lot.

  2. Wendy, on Said:

    Hi Levana, this looks fabulous! I’ve been craving a good kugel since I went vegan a few years ago. Only thing is, I don’t eat any oil. Does this really need the oil? Could I substitute something instead like prune paste or applesauce?
    Thanks!
    Wendy

    Reply
  3. Tova, on Said:

    If I want to use this for Pesach pareve, can I substitute the maple syrup with sugar and ot use any soy or yogurt. Will this affect the taste or texture?

    thank you

    Reply
    • Lévana, on Said:

      Tova Hmmm I don’t know. What will you use for good texture? Oh yeah and what noodles will you use? My honest feeling is, to make good Passover recipes properly, don’t work too hard on adapting recipes that are decidedly Hametz. You will work hard, and for a small fraction of the results. Why not just make this delicious dish any other time of the year? No shortage of fabulous Passover dishes around. Just look in my Cookbook or on my blog!

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