What's On Our Hanukkah Table: Gluten and Dairy Free

Posted by Ani Blinova on December 13, 2017

What's on our Hanukkah table

The holidays are always the best time of year. Earlier this year, we shared exactly what goes into our Thanksgiving table - how we roast the turkey, the recipes for our sides, and some dessert suggestions (and recipes, too)! We loved including that in our blog, so we decided to do the same with the holidays.

Here's the catch - Gabe's Jewish, and I'm Christian. If you ask me, that's even more amazing, because we get double the holidays, double the time with our family, and double the delicious eats.

Festivus for the rest of us

We all take turns hosting the holidays, so when we host, this is what we like to serve on our table.

Since Hanukkah is right around the corner (first night is was last night), let's start with our Hanukkah menu!

MAIN - Pass the Brisket!

 

I think every single Jewish meal deserves a really big, juicy, good Brisket. No, it's not vegan, but it's the holidays and it's tradition. Gabe's Brisket is almost as good as his turkey (...almost).

Ingredients:

  • 1 hunk of brisket (0.75 lbs per person)
  • 1 bottle of Merlot or Malbec
  • Sage
  • Rosemary
  • Onions
  • Salt & Pepper

Directions:

  • In a large heavy-bottomed pot (can also be done in a slow-cooker), simply dump everything together and cook on low heat for 6-8 hours until the meat falls apart. The internal temperature of the meat should reach at least 190F, so you know it's safe to eat. It's so incredible, and tastes amazing when served with the sides below!

SIDES:

Latkes with homemade cinnamon applesauce

Latkes

This one's also a given. My mother-in-law makes the most amazing latkes. They're not 100% keto-friendly, since they're potato-based, but it's the holidays. Let's live a little!

LATKES:

Ingredients:

  • 3 lbs russet potatoes (can certainly replace with sweet potatoes, yams, butternut squash, zucchini, anything you'd like!!), peeled
  • 2 onions, grated
  • 3 large eggs, beaten
  • 1/4 cup coconut flour
  • Salt & pepper, to taste
  • Coconut oil for frying

Directions:

  • In a large bowl, mix all the ingredients together very well, making sure everything is well incorporated.
  • In a heavy-bottomed skillet, add about 1/4 cup of coconut oil. Form the latkes into little pancakes, and fry for about 3 minutes per side, until golden and gorgeous.
  • Let cool and serve with cinnamon applesauce

APPLESAUCE:

Homemade applesauce

Ingredients:

  • 4 apples of your choice - peeled, cored, and chopped
  • 3/4 cup water
  • 1/2 teaspoon cinnamon
  • dash of nutmeg

Directions:

  • In a medium saucepan, combine the apples and the water and cook for 20 minutes, until the apples are soft. Mash well.
  • Add in the cinnamon and nutmeg, and serve with latkes!

Gluten & Dairy Free Kugel

Gluten Free. It's here forever.

Not being Jewish myself, this dish was a hard one to get excited about. However, I think I just about nailed a Gabe-friendly, Keto-friendly version! Here we go!

Ingredients:

Directions:

  • Preheat oven to 350F
  • Break the noodles apart, and then cook until underdone, about 5 minutes. Drain and rinse.
  • In a large bowl, mix together the raisins, cream cheese, eggs, coconut oil, stevia, cinnamon, lemon, vanilla, and salt. Fold the noodles in gently.
  • In a greased baking dish, pour in the noodle mixture. Bake for 35-45 minutes until set. Remove and let cool before cutting & serving!

Carrot & Parsnip Tzimmes

Carrot Tzimmes

My in-laws have yet to make this for me, but I saw it once when we were out at a traditional Hanukkah dinner, and it was so amazing, I had to recreate it for myself. It's also super healthy, using root veggies and high-fiber prunes.

Ingredients:

  • 2 tablespoons avocado oil
  • 1/2 onion, chopped
  • 3 pounds carrots, peeled and chopped into thick chunks
  • 2 pounds parsnips, peeled and chopped into thick chunks
  • 1 orange, juiced
  • 1 cup vegetable stock
  • 1/2 cup prunes
  • 1/2 teaspoon rosemary
  • Salt & pepper
  • OPTIONAL - 1 teaspoon cinnamon, 1 teaspoon ginger

Directions:

  • In a large stockpot, heat the avocado oil until shiny on medium-low heat. Add in carrots, and sweat for a few minutes.
  • Add in the carrots, parsnips, and prunes, mix well.
  • Add in the vegetable stock, orange juice, rosemary, and optional spices. Add salt and pepper to taste.
  • Bring to a boil, then reduce to a simmer for 20-30 minutes, until everything is stew-like and tender.
  • Serve warm.

Does anyone have any good ones?!? Share them!!!