Tamar Ansh, OUcooking.org Columnist - Nutritious and Delicious says:
Sure, I do this all the time:
Grate the following vegetables:
2 carrots
1 large potato
1 medium sized zucchini (you can leave the peel on it if you scrub it well first)
1 large onion
1 small sweet potato
Put these in a bowl. Add to the bowl:
3 cups flour OR a combo of half white / half whole wheat flour
1.5 teaspoons salt
3/4 cup oil
2 tsp. paprika
1/8 tsp. pepper
Mix ingredients together using a large spoon or your hands. You should be able to form three large logs or four small ones. You can roll them in parchment paper much the same way as store bought fish or kishke comes and freeze. Add one into your chulent, frozen, when the chulent is one hour away from being done. Leave it in the parchment paper. The next day when you serve it, it will be delicious!
You can also cook this in the oven for 40 minutes at 350°F, covered in the parchment paper and then with foil. If you do so, defrost it first for an hour. After it's been baked, it can be eaten as is, without the chulent.
Brian Mailman, OUcooking.org Columnist - Slow Food in the Fast Lane says:
OK, here's a non-Tam-Tam or cracker recipe, it's basic; I haven't tried this, so let me know how it comes out. It's from "Classic Kosher Cooking," by Sara Finkel.
Serves: 8-10
2 medium carrots
2 stalks celery
1 small zucchini
1 large onion
1 teaspoon salt
1/4 teaspoon pepper
2/3 cup oil
1-1/2 cups flour (bread crumbs can be used)
Chop and shred all vegetables by hand or food processor. Combine with remaining ingredients. Wrap securely in aluminum foil and bake in preheated oven for 1-1/2 hours, turning over after 45 minutes. Or place roll on top of cholent and cook.
This one is "fancier" and is from "The Lowfat Jewish Vegetarian Cookbook," by Debra Wasserman (I haven't tried this one either)
Serves: about 12
6 small sweet potatoes/yams, peeled and grated
2 stalks celery, chopped
2 carrots, grated
2 onions, peeled and minced
2 cups water
1/4 cup vegetable broth
4 cups matzo meal
1 tablespoon paprika
2 teaspoons garlic powder
1/4 teaspoon black pepper
1 teaspoon salt
Mix all the ingredients together in a large bowl. Spoon 1/4 of mixture onto a large piece of aluminum foil.
Roll mixture in foil into an 8" cylinder. Do the same with the remaining mixture to form four 8" cylinders.
Place cylinders on cookie sheet and bake in a 350°F oven for 45 minutes. Turn cylinders over and bake 45 minutes longer. Remove foil and serve kishke sliced and warm, as a side dish.
Judy Bart Kancigor, OUcooking.org Columnist - Melting Pot Memories says:
That I can do!
Mock Kishka
from "Cooking Jewish: 532 Great Recipes from the Rabinowitz Family"(Workman Publishing) by Judy Bart Kancigor
My aunt Sally never owned a food processor, and she and I had many, shall we say, discussions about the value of grating by hand. Cousin Marilyn says that only in her old age did her mother relent and let her use one for making gefilte fish. It does save your knuckles in preparing this dish, and I don’t think Aunt Sally would mind. I’m not going to pretend that this is the stuff that memories of 1950s Bar Mitzvahs are made of, but it’s delicious nonetheless, moist and reminiscent of the real thing. (And you don’t have to ask the butcher for 2 pounds of beef fat, either.)
1 large carrot, very coarsely chopped
1 medium-size onion, very coarsely chopped
1 large rib celery, very coarsely chopped
4 tablespoons (1/2 stick) nondairy margarine, melted
70 Ritz crackers, processed into crumbs (3 cups)
1 teaspoon kosher (coarse) salt, or to taste
1/2 teaspoon black pepper, or to taste
1. Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil.
2. Combine the carrot, onion, and celery in a food processor and process until ground, stopping and scraping down the sides of the bowl a few times to obtain a uniform consistency.
3. Stir the melted margarine into the cracker crumbs in a large bowl.
Add the ground vegetables, salt, and pepper, and combine thoroughly.
4. Divide the mixture in half and warp each half in a large square of plastic wrap. Squeeze and roll the dough to form a log measuring 1 1/2 inches in diameter and about 10 inches in length. Open the plastic wrap and roll each log onto a piece of aluminum foil. Roll up the foil, twisting the ends tightly to secure them. Place the wrapped logs on the prepared baking sheet and bake, turning the logs and alternating their position on the baking sheet after 20 minutes, until cooked through, about 40 minutes.
5. Remove the logs from the oven and allow to cool in the foil. (Do not peek!) Refrigerate until cold and firm, at least 2 hours. When they are firm, unwrap them and use a serrated knife to cut them into 3/4-inch-thick slices.
6. Preheat the oven to 350°F.
7. Place the slices on an ungreased baking sheet and bake until sizzling hot, 12 to 15 minutes. Serve immediately.
Serves 8 to 10
Norene Gilletz, OUcooking.org Columnist - The Flavor of Memory says:
CRAZY FOR KISHKA?
This vegetable-packed stuffing that is shaped into a roll or ring is absolutely delicious. My original recipe called for 1/2 cup of fat. I’ve reduced the fat by more than half and added dill and extra vegetables to boost the flavor. The packaging for Tam Tam crackers used to be larger (375 g) but now the package only contain 250 g so you need to use more than one package to have enough crumbs to make this recipe. So quick and easy when you use your food processor!
VEGETABLE KISHKA
Source: The Food Processor Bible by Norene Gilletz (Whitecap Books)
3 1/2 cups cracker crumbs (use Tam Tams, any flavor) or matzo meal
2 cloves garlic
2 medium onions, cut in chunks
2 carrots, cut in chunks or 10 baby carrots
2 stalks celery, cut in chunks
1 red bell pepper, cut in chunks
3 Tbsp. fresh dill
Salt, freshly ground black pepper and paprika to taste
3 Tbsp vegetable oil
1 cup water, or vegetable or chicken broth
To make cracker crumbs, process crackers on the steel blade of a food processor until finely ground, 20 to 25 seconds. Empty into a bowl.
Process garlic, onions, carrots, celery, bell pepper and dill in batches until minced, emptying processor each time.
Combine all ingredients in the processor and process with quick on/off pulses, until mixed.
Form 3 long rolls, each about 2 inches in diameter. (Wet your hands for easier handling.) Wrap each roll in foil that has been sprayed with nonstick spray. (You can prepare the kishka to this point and refrigerate until needed.)
Place rolls on a baking sheet and bake in preheated 350 F oven about 1 hour. Unwrap and slice. Serve hot.
Microwave Method:
• Instead of making long rolls, place half of mixture on a microwavable plate and shape into a ring about 2 inches wide. Wet your hands for easier handling. Cover with waxed or parchment paper, tucking ends under dish. Repeat with remaining mixture. Microwave one plate at a time on HIGH for 6 to 8 minutes, until dry to the touch. Let stand covered for 2 minutes.
Yield: 8 to 10 servings. (Allow for 2nd and 3rd helpings!) Reheats and/or freezes well.
Ronnie Fein, OUcooking.org Columnist - Mixing it Up says:
Vegetarian Kishke
2 stalks celery, coarsely chopped
2 medium carrots, coarsely chopped
1 large onion, coarsely chopped
2 cloves garlic, cut in half
3/4 cup all-purpose flour
3/4 cup matzo meal
1-1/2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
10 TBLSP. vegetable stock or water, approximately
Preheat the oven to 350 degrees. Place the celery, carrots, onion and garlic in the workbowl of a food processor and process until the vegetables are very finely minced. Remove the ingredients to a bowl and add the flour, matzo meal, paprika, salt and pepper. Stir to blend ingredients. Pour in the vegetable oil and mix the ingredients to blend them. Gradually add as much stock or water as is necessary to form a smooth but not sticky dough. Form the dough into two cylinders about 8-inches long. Wrap the cylinders in aluminum foil. Place the cylinders on a cookie sheet and bake for 45 minutes. Remove from the oven and let rest for 15 minutes to firm the loaf. Remove the foil. Slice the kishke and serve or sauté for 1-2 minutes per side, or until crispy, in a small amount of vegetable oil. Makes 12 servings
Faye Levy, OUcooking.org Columnist - Food by Faye says:
Yes, people often make vegetarian kishke with TamTams and all sorts of crackers and mix them with chopped vegetables, oil and seasonings. There are many other variations. Some cooks use flour, some use matzo meal, and some even make their kishke from Corn Flakes. Here is an easy, savory version using whole wheat matzo.
EASY KISHKE
Vegetarian kishke is baked in foil instead of being stuffed into beef casings. Serve it hot, in slices.
8 ounces matzo, preferably whole wheat, broken in pieces
1/2 teaspoon salt, or more to taste
1/2 teaspoon black pepper
1/2 teaspoon sugar
1 teaspoon paprika
Pinch of cayenne pepper (optional)
1/2 teaspoon dried thyme
2 large onions, cut in eighths
2 celery ribs
2 large carrots, cut in chunks
1/4 to 1/3 cup canola oil, other vegetable oil or olive oil
2 to 3 tablespoons vegetable broth or water (optional)
Preheat oven to 350F. In a food processor process the matzo to fine crumbs. Remove to a bowl. Add salt, pepper, sugar, paprika, thyme and cayenne.
Add onions to processor and chop finely by pulsing. Peel any large strings from celery. Cut celery in chunks and add to processor. Add carrots and process to chop. Add oil and process to blend.
Add vegetable mixture to bowl of crushed matzo. Mix very well. If mixture is too dry to hold together, add, broth, water or a few more teaspoons oil. Taste and adjust seasoning, adding more salt if you like.
Make 2 strips of foil, each about 15 inches long and 10 inches wide. Arrange kishke mixture in 2 long rolls of about 1 1/2- to 2- inch diameter on center of each piece of foil. Wrap tightly in foil. Set the rolls on a baking sheet. Bake for 1 hour. Serve it hot, in slices.
Makes about 8 servings.