Artichoke Kugel

Categories: None

Serves: 1 Servings

Ingredients:

2 6-ounce jars marinated
-artichoke hearts
1 1/2 c Water
4 c Oyster-style crackers;
-saltines or matzas broken
-into 1-inch pieces
3/4 c Thinly sliced scallions
2 tb Vegetable oil
12 oz Tofu; mashed and drained
1 1/2 c Shredded Cheddar cheese
Freshly ground black pepper

Instructions:
(This recipe was taken from the book, "Classics & Creations: A World of
Vegetarian Cooking," published by Science of Spirituality in 1985)

"This kugel is enhanced by the deep flavor of marinated artichokes along
with tofu, scallions and sharp Cheddar cheese.

Drain artichokes, saving marinade. Place marinade in a large bowl with
water and crackers (saltines, or matzas).

Let crackers (saltines or matzas) sand for 10 to 15 minutes until liquid is
absorbed. Stir occasionally to keep crackers (saltines or matzas) coated.
Saute scallions in 1 tablespoon of the vegetable oil. Add scallions to
crackers along with tofu, cheese, black pepper to taste and remaining 1
tablespoon of vegetable oil. Mix thoroughly, crushing any crackers that are
not soft. Coarsely chop artichokes and stir into crackers (saltines or
matzas). Turn into an oiled 8 x 8-inch baking pan. Bake at 350 degrees F.
for 40 minutes until lightly browned. Yield: 8 servings

Posted to JEWISH-FOOD digest by Sandy English on
Apr 09, 1998

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