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Feb 11 2014

Exclusive Sneak Peak: Nondairy Kugel Recipe From My Cookbook, “Mayim’s Vegan Table”

By at 1:27 pm


Kugel is a popular casserole in Eastern European Jewish homes, and comes in many varieties. This vegan version of a dairy kugel is cheesy and rich. It tastes a bit like macaroni and cheese—in fact, this is quite similar, but with a touch of sour cream for that classic and slightly tart kugel taste. Serve as a side dish or eat as a main course.

1 (16-ounce) package pasta, such as farfalle, shells, or large macaroni

1/2 onion, diced (optional)

1 1/4 cups nondairy milk (almond milk works well)

2 tablespoons all-purpose flour or white or brown rice flour

1 (8-ounce) package shredded vegan cheese, preferably mozzarella or cheddar

3 tablespoons vegan margarine

3 tablespoons vegan sour cream

1/2 cup bread crumbs (optional)

Cook the pasta according to the package directions. When al dente, drain and place in a large bowl.

Preheat the oven to 350°F. Mix the onion, if desired, with the cooked pasta.

Heat 1 cup of the nondairy milk in a medium saucepan over medium heat.

In a cup, whisk the flour into the remaining 1/4 cup of milk until dissolved. Add it slowly to the heated milk, whisking as you go. Add the shredded vegan cheese and stir constantly until the cheese dissolves and the sauce is bubbly, about 5 minutes. Add the margarine and vegan sour cream to the sauce and stir to combine. Pour over the pasta mixture and mix well.

Place in a 9 × 13-inch casserole dish and cover with the bread crumbs. Bake, covered, for 20 minutes, until heated through. Uncover and broil until browned on top, about 5 minutes.

From Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik. Reprinted courtesy of Da Capo Lifelong Books.

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Jan 19 2012

I Love You GrubStreet, But You’re a Little Confused

By at 9:55 am

NOT my kugel.

Oh GrubStreet. How I love thee. You are part of New York magazine, which was sort of second to the Torah in my house growing up. (Sometimes first, but that’s not the point.) You are funky, fun, slightly irreverent, and really the epitome of a special kind of New York hip, something I aspire to very much.

However… on this one point you are mistaken: my blog is NOT–I repeat–NOT with its myriad recipes for kugels and articles about body image after having 3 kids (I know Wikipedia was not working yesterday but plenty of other websites could tell you I only cranked out 2!). My blog is I don’t post kugel recipes (at least not until I find a vegan one I like), and I have only had 2 kids. But I guess I covered that already. And I don’t know if I’m “super-relig,” but I will let you be the judge of that I suppose.

Thank you, GrubStreet for the shout-out. I hope now that you have fallen for in all of its awesomeness you will check out my personal blog which also will be awesome. I promise.

And if you will only think I am cool if I have another kid and post a kugel recipe, give me 9 months and check back in with me. I will make you love me for just being me. Just you watch!

About Mayim

Mayim Bialik is the grandchild of immigrants from Eastern Europe and the mother of two young boys. She is best known for her lead role in the 1990s NBC sitcom Blossom, as well as her current role as Amy Farrah Fowler on CBS' The Big Bang Theory.

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