Here is a great menu for a Chanukah meal: Borscht, 2 kinds of potato latkes, homemade applesauce and jelly doughnuts!
Borscht is a classic Jewish soup and I like to make it the way my Russian Grandmother used to (veganized, of course.)
Peel and chop 8 to 10 beets and dice an onion. Place it all into a deep soup pot and cover with 2 quarts of water. Add the juice of 1/2 a lemon, a tablespoon of sugar and a dash of salt. Bring to a boil and then let it simmer for about an hour until the beets are soft. Add 2 more tablespoons of sugar and the juice of the other half of the lemon. Using an immersion blender, process to break up the beets as fine as you like. In the meantime, peel and dice 2 russet potatoes and boil until soft. Refrigerate separately until cold. Serve a big bowl of borscht and potatoes with lots of fresh dill and a dollop of vegan sour cream!
Potato latkes are super simple. Make them with sweet potatoes or russet potatoes. Peel and chop two potatoes and one onion. Place them into the food processor and process completely. Make a flax egg by whisking together a tablespoon of ground flax and three tablespoons of water. In a big bowl, combine potatoes, onions, the flax egg, 2 tablespoons of any kind of flour and a pinch of salt. Heat oil in a skillet and drop a spoonful of the mixture and fry until both sides are crispy.
Homemade applesauce is super easy but it requires a food mill. I use the Foley Food Mill and it is a great kitchen appliance to have. Core and pit the apples, boil them until soft. Drain the water and drop into the food mill. Mill until there is applesauce in the bowl and only skins left in the mill. If the apples were red, the applesauce will be pink! I usually don't add anything but you can add cinnamon if you like.
Candle 79 has a recipe for doughnuts that I made and the filled with jelly, the traditional dessert during Chanukah in Israel. Click here for the recipe!
Enjoy and don't forget to get dark chocolate vegan gelt and play a few rounds of Dreidel!
Photo credit: TDIV