Raisin Noodle Kugle

Growing up, noodle kugle was a staple in the Kippur household, and actually still is, that is the Stanley and Judy Kippur household.  Stanley and Judy are my parents.  Each Jewish Holiday and many Friday Night Sabbath dinners the Raisin Noodle Kugle would make its appearance as a sweet side dish and one of my favorites, and up until now, something I thought would be one of the few things I could eat during the Jewish holidays given tha many dishes contain meat, dairy and eggs, although not all at one meal as dairy and meat together are not kosher, eggs are sort of gray area.  Thankfully my mother gave me the recipe and I was able to see that the egg noodles, margarine, eggs and sour cream make it an off limit dish for vegans, however, my challenge, to make it vegan was well worthwhile as the taste outcome became exactly the same.

Last night my boyfriend, whose grandparents are from Germany, told me that kugle means cake in German.  So basically noodle kugle is a noodle cake.  This makes complete sense to me since the side dish tastes more like a dessert or breakfast rather than a side dish for dinner.  The above photo is from the internet, but you will see my photo below along with the ingredient swap that i made.

Raisin Noodle Kugle

 

Ingredients:

  • 16 oz wide egg noodles – cooked and drained (I used wide eggless noodles)
  • 1 cube margarine (I didn’t use)
  • 1 C sugar (I used 1C applesauce)
  • 1 C yellow raisins (or 1/2 C yellow and 1/2 c regular, I just used regular because it’s what I had in my house)
  • 4 eggs (I used flax eggs, 1T flax meal w/ 3 T hot water x 4)
  • 2 t vanilla
  • 1 t cinnamon
  • 12 oz sour cream (I made vegan sour cream with 1/2 lb tofu, 2 T lemon juice, 2 T rice vinegar)

Method:

Grease 9 x 12 pan (I just used parchment paper in casserole dish), combine all ingredients except margarine and noodles.  Add margarine to the noodles while they are still hot (but drained, I didn’t use the margarine).  Add noodles to the remaining ingredients and pour into prepared pan.  Sprinkle with a mixture of 1/2 C sugar and 2 t cinnamon (I just put a little agave nectar on the top and sprinkled with cinnamon).  Bake at 325 uncovered 45 minutes.  Let sit and cool before serving.  See below for my version!

Next Recipe Remake – Honey Cake!

 

 

 

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