Thanksgiving is in a couple of days. Last year I spent some time talking about Tofurkey. This year, I don’t think that I’ll be making Tofurkey again, but I will make all the side dishes that the family loves. My family isn’t all that big on tofu to begin with, so we’ll be having some sort of seitan dish. I’m not sure what yet. Whatever strikes my fancy on Thursday morning.
When I think of Thanksgiving, I think of stuffing, sweet potato soup, corn on the cob, pumpkin pie and anything that can be made with any form of squash. This is the perfect time of year for zucchini. I mean, there’s no wrong time of year for zucchini, but somehow autumn just seems right to me. Call me crazy.
In Israel, they don’t carry the dark green zucchini that they have in the US. You can get a lighter green variety called Kishuim. Kishumin is sold all over and is easy to find. It’s a local vegetable, as opposed to the imported dark stuff, so it’s also more environmentally friendly. It has practically the same taste.
- Yield: 20
- Prep Time: 10 minutes
- Cook Time: 60 minutes
Zucchini Souffle (aka Kishuim Kugel)
As long as you have a food processor, this is easy to make.
Ingredients
- kishuim - 5 large
- flour - 1 1/2 cups
- baking powder - 1 teaspoon
- water - 1/2 cup
- oil - 3/4 cup
- onions - 3 large
- parve chicken soup bouillon - 1 tablespoon
- salt - to taste
- pepper - to taste
Instructions
- Grate onions and kishuim.
- Mix all ingredients together and pour into a baking pan.
- Bake at 375 degrees for 1 hour.
Allergens
There is something very strange about this recipe. You need to make it ahead of time and let it cool off and then reheat it before you serve it. Out of the oven, it comes out liquidy. You need to give it time to firm up. Overnight in the fridge is fine. Don’t get me wrong, it tastes the same right out of the oven, but it’s not nearly as pretty. I made this souffle on Succot for a get together that we had at a friend’s house and didn’t give it time to firm up. People were scared to try it. Once they did, they were surprised how yummy it was. I came back with an empty baking dish. Presentation is so important when it comes to food, especially new foods.
I want to take some time to wish everyone an amazing Thanksgiving! I hope that everyone enjoys it with good friends and family. May we all remember all the wonderful things for which we can be thankful, and all the people that make our lives special.
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You can get dark green zucchini here in Israel, they call them kishu’im yerukim. We get some gorgeous organic zucchini at the Superson Deal in our town, they have a Green organic/health section. I make something very similar to your kugel but I dot it with half-moon slices of tomato on top (3 across, 3 down) for some color contrast. I also use soy milk instead of water.
Have a happy tofurkey day!
Hey Miriyummy! I live in the boonies, so they don’t sell kishuim yerukim over here. I’ve seen them in town, but I’ve never actually tried them. Are they grown locally? I love the idea of dotting the kugel – that makes it so much more appetizing. This is a recipe that I had before I went vegan, so it started with water and eggs. Soymilk would definitely make it more creamy. I’m going to try it with you modifications that next time that I make it. Thanks!
Have a wonderful Thanksgiving!
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Hi, this sound like a great kugel recipe! My husband can’t have eggs so I’ve been loving experimenting with all kinds of vegan recipes. I wonder if anyone has any ideas foe a substitute for the bullion? I’d love to try it and will probably just do salt pepper garlic powder and something else… Thanks!
Garlic powder, salt and pepper are exactly what I’d use. I might also add a bit of parsley and celery salt to give it more of a soupish flavor. I hope you enjoy it!