Chanukah/Hanukkah ~ Cheese Blintzes with Blueberry Sauce

[Guest guest]

* Exported from MasterCook *

 

" Cheese " Blintzes with Blueberry Sauce

 

Recipe By : VegSource.com

Serving Size : 8 Preparation Time :0:00

Categories : Chanukah\Hanukkah Desserts

 

Amount Measure Ingredient -- Preparation Method

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FOR SAUCE

2 cups frozen blueberries -- thawed

1/4 cup light brown sugar, to taste -- * see note

dash lemon juice

2 tablespoons cornstarch

 

FOR PANCAKE BATTER

1 1/2 cups whole wheat pastry flour

1/2 teaspoon salt

3 egg substitutes -- beaten

1 1/4 cups water

1 cup soymilk

2 tablespoons safflower oil

 

FOR FILLING

1 1/2 pounds soft tofu, well mashed

3 tablespoons honey -- to taste

1 teaspoon lemon juice

1/2 teaspoon cinnamon

 

*This recipe calls for 1/4 to 1/3 cup light brown sugar, to taste. Adjust to

suit your needs or taste.

 

FOR SAUCE:

Combine the blueberries, sugar and lemon juice in a food processor. Pulse on

and off until the blueberries are coarsely chopped. Sprinkle in the cornstarch

and pulse on and off a few more times. Transfer the mixture to a saucepan and

bring to a simmer. Simmer until the mixture has thickened. Remove from the

heat and let cool to room temperature. The filling may be done ahead of time

and refrigerated. Bring to room temperature before serving.

 

FOR PANCAKE BATTER:

Combine the flour and salt in a mixing bowl. In another bowl, combine the egg

substitute with the water, soymilk and oil. Stir until well blended. Make a

well in the flour and pour the wet mixture in. Stir vigorously just until

smoothly combined--do not overbeat.

 

Heat a 6- or 7-inch nonstick skillet. When it is hot enough to make a drop of

water sizzle, drop a scant 1/4 cupful of batter in and swirl it around until it

coats the skillet. Cook on both sides until golden. Remove to a plate and

repeat until the batter is used up.

 

FOR FILLING:

Combine the ingredients for the filling in a small mixing bowl. If the " cheese "

seems very dry, add a bit of soymilk to give it a creamier consistency. Divide

the mixture among the pancakes; fold in two sides to meet the center then fold

the bottom and top down to form an envelope. Serve at room temperature, passing

the sauce around for guests to spoon over their blintzes.

 

**NOTE**

Hanukkah desserts, such as jelly donuts, are traditionally deep-fried but since

this meal includes fried latkes, it might be prudent to opt for the Jewish

classic, cheese blintzes. These, too, are appropriate to this holiday, since

cheese delicacies are a typical offering.

 

 

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NOTES : This recipe is brought to you via the courtesy of the VegSource.com

website.