Posted on
March 13, 2025 by
The VRG Weblog Editor
photograph from iStock
Under is a vegan recipe for Hamentashen from The Lowfat Jewish Vegetarian Cookbook, by Debra Wasserman. Hamentashen is the favored baked deal with served throughout Purim, which begins the night of March thirteenth in 2025. If you’re unable to buy prune or poppy seed filling in your native grocery store, merely purée a couple of pitted prunes with somewhat fruit juice. You may as well use puréed apricots as a filling.
Hamentashen
(Makes 15)
1-1/2 cups unbleached white flour
1-1/2 cups complete wheat pastry flour
1-1/2 teaspoons baking powder
1/3 cup canola oil
2/3 cup water
½ cup applesauce
3 Tablespoons orange juice
5 Tablespoons prune or poppy seed filling
Preheat oven to 350 levels.
Combine all of the substances, besides the filling, collectively in a big bowl. Knead dough for a couple of minutes. Separate into 3 balls. Cowl balls of dough with a barely damp towel and refrigerate for about 3 hours. Take away from fridge and roll balls of dough out to 1/8-inch thickness. Lower out roughly 15 four-inch rounds. Place 1 teaspoon prune or poppy seed filling in middle. Type a triangle out of the rounds of dough by folding in edges, however nonetheless leaving some area in the course of the dough for the filling to stay principally uncovered.
Evenly spray a baking pan and place the hamentashen on the pan. Bake at 350 levels for half-hour till dough is brown. Serve.
The Lowfat Jewish Vegetarian Cookbook is a vegan cookbook revealed by The Vegetarian Useful resource Group and will be bought right here: VRG Ebook Catalog
