Aunt Yula's Wicked Good Hamantaschen - Vegan!

18 March 2011 1 comments
This is my Aunt Yula.  We loved her bunches and bunches.

It is almost Purim, a holiday commemorating courage, pride, wickedness, sex (really!) and shame.

It is with courage, with pride, with wickedness, with beauty (not really with sex, on this recipe anyway....) and with not a smack of shame that I present you with my adaptation of Aunt Yula's Hamantaschen, little triangle-shaped cookies/pastries, reminiscent of the tricorn hat worn by the evil, self-possessed Haman of Shushan.

Instead of sugar, eggs and flour, I have adapted it to suit my taste, to my health and yours.  Purim is the holiday where you are supposed to drink so much that you can no longer differentiate between the heroine of the Purim story, Esther -- and the villain, Haman.

Enjoy the Hamantashen with a little wine, a little schnapps or a little sake (or a lot).

Chag Sameach!

Aunt Yula's Wicked Good Hamantaschen - Vegan!

6 cups spelt flour
6 teaspoons baking powder
2 pinches of sea salt
2 tablespoons of grated tangerine zest
1 cup canola oil
1 cup maple syrup
1 package/box mori-nu tofu
juice of 3 small tangerines
2 teaspoons vanilla
1 teaspoon orange extract

Filling ingredients:  fruit-only jam - apricot (or other), poppy seeds, rice malt or rice syrup.
(mix poppy seeds with malt or syrup to make poppy seed jam)

Combine all wet ingredients, including tofu, in a blender or food processor until creamy and smooth in a large bowl, combine dry ingredients in another.   Slowly add the creamy to the dry and mix well.  Separate the dough into two or three balls, wrap in parchment and refrigerate for at least three hours or until firm.

Take dough out of the refrigerator, let sit a few minutes, and roll out, relatively thin and cut into 3-1/2 inch circles.  Place a small spoonful of filling in the center of each of the circles.   With your finger or a small brush, place three dots, in a triangle, at the edge of the circle, forming the points of the hamantaschen and pinch carefully into small triangle pastry.  Continue the same process until all the hamantaschen are made.

Place onto parchment-coated baking sheet.   Bake at 350 degrees 10-15 (plus or minus) minutes until firm.

Cool before eating...if you can wait that long....



©Copyright 2011 Finer Points | TNB