Sufganiyot, the Hebrew name for jelly donuts eaten during the Jewish holiday of  Hanukkah. These tasty treats are extremely popular in Israel, but are eaten around the world in many a Jewish home.  Traditionally these jelly donuts, along with many other fried foods, are eaten to symbolize the oil which miraculously burned in Jerusalem. They are delightful treat to enjoy during the Festival of Lights or throughout the year. The best part, is these donuts are animal free and can be served to you health conscious and vegan guests.  Happy Hanukkah!

Vegan Jelly Donuts (Sufganiyot)

1 25 gram (1 ounce) package of Active Dry Yeast
3 Cups & 1 Tbsp Organic Flour
1/4 Cup of Organic Earth Balance
1/4 Cup & 1 Tbsp of Organic Evaporated Cane Juice
1 1/4 Cups Water
1 tsp Salt
1/2 tsp Baking Powder
1/2 Cup Organic Seedless Raspberry Jam
2 Cups of Frying Oil (Canola recommended)

Organic Powdered Sugar for dusting

Mix the active dry yeast, 1 tsp of evaporated cane juice, and 1 cup of warm water in a small bowl. Let this stand for at least 5 minutes, it will begin to foam and smell yeasty. Mix the remaining dry ingredients together in a large mixing bowl. Slowly stir the yeast mixture into the dry ingredients. Add in the remaining 1/4 Cup of water and stir until dough-like. Melt the Earth Balance and add to this mixture. Knead the mixture together, adding flour or water as needed. Cover bowl and let the dough rise for about 1.5 hours.

Roll out the dough and cut round circles. Depending on how large you want the donuts, you can use a 2 inch cookie cutter or just a glass. Set aside the rounds and hit a skillet with the canola oil on medium-high. Fry each round for about 3 to 5 minutes or until golden brown on each side. You will want to turn them occasionally. Once you remove them from the skillet, dust or roll them with powdered sugar on each side. Set aside to cool on a backing rack or plate. Once cooled, poke a small hole (a toothpick or skewer will help) in each donut. Inject raspberry jam with a pastry bag with the smallest tip. Warm them in the oven before serving.

At the end of this week the Jewish Festival of Lights, Hanukkah begins. The Eight days of Hanukkah will entail gifts, time spent with loved ones, prayer, and the lighting of candles.  But on top of all this celebration, there are of course delicious traditional meals. For many on Hanukkah, there is a tradition of eating fried foods, especially in Olive Oil. For this week’s recipe we have put together a great vegan version of latkes or potato pancakes, which are often served at Hanukkah dinners. This way you can make your holiday meal ethical as well as suitable for your vegan/vegetarian family members. For some Ethical Hanukkah gifts, check out these great Eco-Friendly, Fair Trade, and other Ethical Gift Guides. Happy Hanukkah from AP!!

Vegan Latkes (Potato Pancakes)

Prep Time: 15 minutes    Cook Time: 15 Minutes

6 Peeled and Grated Potatoes (any kind)

1/2 Cup Unbleached Flour or Vegan Matzo Meal

2/3 Cup Oatmeal

1/4 Cup Olive Oil

1 Chopped Medium Yellow Onion

1/2 Tsp Salt

1/4 Tsp Pepper

1/4 Tsp Baking Powder

Peel the potatoes and finely grate them. Also, finely chop the onions and place both ingredients in a large mixing bowl. Add the flour/matzo meal, salt, pepper, and baking powder into the bowl. In a separate bowl combine the oatmeal and hot water until soft enough to eat. Once the oatmeal is soft enough, mix it into the other bowl. In a large frying pan, heat up the oil at a medium heat. Form the mixture into small patties and fry in the olive oil until golden brown on both sides. You can soak up some of the excess oil with a towel if you choose and now they are ready to serve with Vegan Sour Cream or applesauce. If you want to add a little more flavor to your latkes, try adding in some carrots, spinach, or broccoli. Or if you are feeling even more adventurous, try making them with sweet potatoes instead!

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