Knobby Apple Kugal (ie: Apple Bake)

The note for this recipe from the submitter explained that this could be served as a side dish or a desert. It was very sweet, and more like an apple crisp or bake then a kugal. It was very good! This recipe doesn't make too much.

2 T. vegetable oil
3/4 cups sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
3 cups diced apples (any kind, about 2 apples)
1/4 cups chopped nuts (any kind)

Preheat over to 350 degrees F. Cream oil with sugar. Add beaten egg and vanilla. Sift in flour, cinnamon, nutmeg, salt and baking soda. Add apples and nuts. Bake in a greased 1.5-quart baking dish for 30-45 minutes until tester inserted in center comes out dry.



Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD

Brown Rice Porridge with Fruit and Almonds

This article had 4 distinct international porridge recipes (all containing just 5 ingredients!). I haven't had a chance to try the others. This recipe was "English-inspired" (original recipe contained oats and milk). We liked it cold too.

3 cups cooked brown rice
1 cup almond milk
2 Tbs pure maple syrup
1 medium apple, cut into 1-inch dice
1/2 cup dried cranberries

Combine brown rice and almond milk in large saucepan, and bring to a simmer over medium heat. Simmer 4-6 minutes, or until mixture is think and creamy. Stir in maple syrup, then apple. Cover, and let stand 5 minutes. Serve sprinkled with cranberries and drizzled with maple syrup.




Vegetarian Times, September 2011

Shiitake-apple Risotto

I wanted to try a new risotto dish. This was good, and it was my first time cooking apple on the stove.


4 cups vegetable stock (I try to get low sodium)
1 small onion, finely chopped
1 1/2 tablespoon olive oil or butter
1/2 pound fresh shiitake mushrooms, stemmed, caps thinly sliced
3 garlic cloves, minced
1 small Granny Smith apple, cored and cut into 1/2 inch dice
1 cup Arborio or other risotto rice
Salt and pepper
2 tablespoons Parmesan cheese
2 teaspoons thyme


Bring stock to a simmer. In a saucepan, cook the onion in the oil over medium-low heat until softened and translucent, 3-5 minutes. Add the mushrooms and garlic, and cook until mushrooms are soft, about 5 minutes.

Add the apple and stir a few times. Add the rice and cook, stirring constantly, for 1-2 minutes, until the grains begin to turn opaque. Raise the heat to medium-high and ladle in 1 cup of the stock. The liquid should quickly boil and then simmer until you are finished. Continue to stir without stopping, getting all sides and the bottom of the pan, so the rice does not stick or burn. Keep stirring until the liquid is absorbed and evaporated. Ladle in 1/2 cup more hot liquid and repeat the process until the pan is again void of much stock.

After 15 minutes, season with salt and pepper. Add slightly less liquid now at each addition until you get your desired results in about 20-25 minutes.

When the risotto is done, remove it from the heat, stir in the cheese and thyme.



The Bold Vegetarian Chef, Ken Charney, 2002