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Oil played an important role in the origin of Hanukkah, so meals during the eight-day holiday typically feature many fried foods to commemorate that history. If you’re looking for a lighter way to celebrate the Festival of Lights, try the following whole-food, plant-based tributes to some traditional favorites.
Though knishes’ exact origin is unknown, they’re believed to have originated between 400 and 600 years ago. Once you’ve tried these savory hand pies, it’s easy to see why they’ve stood the test of time.
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Beets aren’t just the main ingredient in borscht; the bright-red root vegetables are a key ingredient in many Ashkenazi dishes. In this easy salad, their earthy flavor grounds the tangy taste of quick-pickled red onions.
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Though traditionally served during Passover, this hearty, savory soup can be enjoyed all year round.
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Potato pancakes, or latkes, are a favorite dish for Hanukkah and make for great cold-weather comfort food.
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This recipe offers a healthy take on another traditional Hanukkah treat: Our sufganiyot (jelly doughnuts), typically deep-fried, are baked here and filled with fruit-only preserves.
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Courtney Davison is Forks Over Knives’ managing editor. A writer and editor on a wide range of subjects, she co-wrote a nationally syndicated advice column for five years and co-authored the 2018 book Ask Me Anything: A Year of Advice from Dear Annie. Courtney is a longtime vegan and in her free time enjoys trying new recipes and spending quality time with her cat.
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Comments (1)
I was really pleased to find a healthy version of these foods, thank you!