8 days of recipes: quick & easy knishes
How am I Jewish but have no idea what a knish is? I’ve heard of it, but I have no real experience with it…so you’ll have to let me know how you like this recipe!
- 3 russet potatoes, peeled and chopped, or 12 small potatoes, scrubbed and quartered
- 1 large onion, peeled and chopped
- 2 cups water or vegetable broth
- 1/4 cup plain soymilk
- 2 tablespoons olive oil
- 4 whole wheat tortillas
- Dijon mustard
- Preheat oven to 350 degrees.
- Boil potatoes and onions in the water or stock until potatoes are soft, about 10 minutes.
- Remove potatoes and onions from the water with a slotted spoon, reserving the cooking water. Add the soymilk, olive oil, salt, and pepper, and mash with a fork or potato masher until sticky. If you need more liquid, add the potato cooking water, one teaspoon at a time. The end result should be a lumpy mixture.
- Lay tortillas flat and spread mustard onto each one. Drop about two tablespoons of the potato mixture in the middle of the tortilla and spread in a line from left to right. Fold like a burrito, using potatoes to seal it shut.
- Place knishes with the folded side down on a baking sheet. Spread a little more mustard on the top of each knish.
- Bake for about 10 to 15 minutes, or until the tortilla is firm but not crisp.
- Let cool before eating.
Make sure to let me know how you liked these in the comments below! What kind of finger food do you love to serve during the holidays?
Photo Credit: Food.com
Quinoa Blueberry Muffins from Kind Lifer MadelineMay 20th, 2015
L.A.’s 1st Vegan Cheese Shop: VromageMay 13th, 2015
Celine’s Easy Pear & Walnut CrumbleMarch 25th, 2015
Jewish Style Vegan Tofurky Pot RoastMarch 13th, 2015