◊ A Twist on Tradition

DSCF8387Dear mom,

I’m a rooted creature too. I’ve lived in exciting places. The feeling of curling up in my childhood bed under the same quilt that kept me warm twenty years ago, however, is just as appealing as the excitement of sleeping somewhere way cooler. Home is grounding – being there reminds me that I once had a place – and will always have one – outside the black hole of whatever currently consumes me.

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Right now that black hole is school and I like it and I’m not sorry for investing 100% of myself in it and in me. My brain is so squeezed for space that I’ve ignored whole categories on my to-do list (prioritizing?). #SorryNotSorry for eating Subway sandwiches, abandoning our blog and forgetting to shave my legs during the month of November. I’m done apologizing to myself for myself.

I haven’t been cooking much lately. My visit home for Thanksgiving, though, awoke my vegetable-chopping ambitions. Our traditions – the 10K run, shots of shlivovitz, lots of food – pulled me from the darkness of my hole and threw me back to moments much bigger than it.

Latkes are my favorite winter tradition. Four years ago (whoa!), I threw a Hanukah party in Bhuj, India. I grated potatoes with three friends, two knifes and one hand peeler. We poked holes into a bottlegourd for a menorah. We covered the floors with newspaper to soak up grease. We left the door open in my kitchen for ventilation and a cow wandered inside.

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For a day, I was pulled from my anxiety re living in a foreign place. I remembered that wherever I am – whatever consumes me – I’m always connected to something bigger.

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I might not have the wherewithal to make latkes + the necessary mess in my little Berkeley kitchen, but I’ve been invited to Hanukah parties where latkes will be plenty. I’ll bring curry cashew cream and hemp seed apple sauce scented with cardamom and orange blossom water as alternatives to usual fixings. Traditions are important… there’s also always room for creativity.

xo,

Shaina

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Cardamom, Orange Blossom, Hemp Seed Apple Sauce 

  • 5 – 7 medium McIntosh apples
  • 1/3 cup water
  • 7 pods of green cardamom, seeded and crushed
  • 1 tbs vanilla extract
  • 1tsp cinnamon powder
  • 1 tbs hemp seeds
  • juice of 1 fresh lemon
  • 1 tbs orange blossom water (can be purchased at middle eastern specialty store)

Peel and chop apples into 1 inch chunks. In medium saucepan, combine apples, water, cardamom, vanilla and cinnamon. Cover and cook until apples have turned to mush (15 – 20 minutes). Mash with fork or potato masher and stir in hemp seeds, lemon juice and orange blossom water.

It’s something a little different to dress your latkes in + a healthy snack + a filling breakfast stirred into yogurt.

Curry Cashew Cream

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  • 2 C raw cashews or cashew pieces soaked overnight
  • 1/3 C nutritional yeast
  • 1/2 tsp good sea salt
  • 1 tbs yellow curry powder
  • pinch of cayenne powder to taste
  • 1/2 cup water… more as needed

To soak cashews, cover with water and leave for 6 hours or overnight. When ready, drain cashews and add them to food processor with other ingredients. Puree until creamy. The consistency should be like runny peanut butter — you can add water if you want it looser. Chill for four hours before serving on your favorite vegan latkes! It’s also good as a salad dressing.

 

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