Atlanta Macrobiotics

Did you grow up on Noodle Kugels for every holiday! I did, and what’s Chanukah s’pose to tastelike when you’re vegan? Well, try this recipe, created by Harriet McNear, beloved macrobiotic teacher, in Winter Park, Florida. You most likely will want to add your own family flavor too. Isn’t that what the holidays are all about – as we remember our childhood romping with siblings and cousins, opening gifts, sharing, our beloved parents and grandparents. A favorite in our holiday macrobiotic cooking classes,  Atlanta Macrobiotic Pot Luck dinners, and I think you’ll enjoy it too! Happy Chanukah! And remember it for New Years, make it with matzo this Passover, and you’re all set for Rosh Hashonah and Yom Kippur too! Happy Holidays!

Apple Noodle Kugel with Crumb Topping

Heat oven to 325 degrees                  Bake 30 minutes

8 ounce wide noodles Deboles or BioNature                                                           Topping:

Corn oil (to oil casserole)                                                                                                8 Westbrae Lemon Cookies*

10 ounce mori nu soft tofu, or other tofu as you wish

2 golden delicious apples, sliced

1-2 teaspoons lemon zest

1/4 cup fresh lemon juice

1/2 cup rice syrup

3/4 cup raisins

2 teaspoons cinnamon (or less)

1. Cook noodles about half the time you ordinarily would, 4-6 minutes.

2. Place in bowl with all ingredients, except topping ingredients.

3. Mix together and place in large oiled casserole.

4. Place cookies in blender and pulse to make crumbs.  Sprinkle over top of noodle mixture.

5. Bake 325 degrees 30 minutes or until top is crisp and light brown.

6. Let cool about 15 minutes,

7. Then cut into squares and serve.

For topping* can also use Heaven Scent Windmill Cookie, Almond or Traditional Spice

Dickens hit it right on with taking Scrooge back through past Christmases! Exactly what we all do every holiday reminiscing our loved ones, and longing for the familiar family cuisine, whatever our mothers, grandmothers, aunts and loved ones cooked! I can still savor the delicious chocolate cakes from my beloved Grandmother Esther, and Mother’s Chocolate Lady Finger Cake, which became my neighborhood’s favorite too, til I became vegan and macrobiotic cooking our new lifestyle!

Still, holiday and party food can be a wonderful way to enjoy these past memories, and thanks to some wonderful cooks and their cookbooks, we have healthier ways to accomplish some traditional foods! Just this week I was on a Coconut Lemon Pie search - my mother’s absolute favorite and I found this wonderful recipe in Love, Eric by Eric Lechasseur. Please hurry to order this book, as they are stopping print as we speak!

It cut beautifully, and firmed quickly. I changed the crust to 3/4 cup Pastry flour and 1 cup unbleached flour being without Spelt flour, and not being able to wait one more minute! And, please, use organic ingredients for best flavors. We always use organic both at home and in our Macrobiotic cooking classes in Atlanta, and the results as they say are in the pudding! Enjoy.

Pie crust

1 cup spelt flour

3/4 cup unbleached flour

1/4 teaspoon sea salt

1/3 cup maple sugar

1/3 cup safflower oil

1/4 cup water

Let’s make the pie crust!

Preheat oven to 350 degrees

Combine dry ingredients in large bowl.

Add oil and water; knead quickly, forming dough.

Allow dough to sit 15 minutes! Yep, i time it!

Rolling pin and 2 pieces of wax paper, roll dough in circle to fit your 9-11 inch pie pan, or flan pop-up pan is what i prefer! William Sonoma

I like a really thin crust, no more than 1/4 inch, and even less!

Gently line pie pan with your crust and bake 20 minutes, maybe 25.

Remove from oven and let it cool.

***

Filling ingredients

1 cup plain Amasake, Rhapsody, from Vermont

1 1/2 cup fresh lemon juice

1/4 cup brown rice syrup, Suzanne’s

1/4 cup maple syrup

1 teaspoon vanilla extract

zest of 1 lemon

2 1/2 Tablespoon agar flakes

4 Tablespoon arrowroot

1/4 cup organic apple juice, not Gravenstein

extra lemon zest for garnish

and of course, coconut flakes for the yumminess of it all!

***

Now, it’s make a wonderful lemon filling time! So, turn on your favorite dance music!

Let’s whisk away to the music!

Combine all ingredients, except arrowroot and apple juice in saucepan.

Bring to simmer, whisking constantly, and cook 8 minutes! Whisk to the music!!

In small bowl, combine arrowroot and apple juice, then whisk into the lemon filling.

Continue cooking, whisking and dancing a few more minutes.

Remove from flame and let slightly cool.

Pour filling into your beautifully baked pie shell. Garnish with zest & coconut flakes

Refrigerate ’til firm.

Enjoy. i just had one more little slice to make sure it’s really delish! It is…..