New York State of Mind: Knishes

These are almost offensively non-traditional, but I’m proud, all the same.

knishy

Since returning from vacation, I’ve been feasting on a few magnificent, toasted bagels, all the while, being briefly haunted by another traditional food from my New York heritage – knishes.  I have really fond memories of my very Italian family visiting Jewish delicatessens, and slurping bowls of chicken noodle soup after an obligatory knish.  Throw a pickle in for good measure.  Please.

I spent a lazy Saturday afternoon making these knishes.  They’re made with love, and filled with boiled, mashed potatoes,  mixed with olive oil, a ton of sauteed garlic and shallots, various greens, salt and freshly ground pepper.  The jellyroll style knishes (I was having fun with this) have added roasted garlic, nutritional yeast and a bit of miso in the filling.  All are brushed with a mixture of soy milk and olive oil.  I overbaked them a bit, cause that’s what I do.

Knishes

knish party

The dough recipe is from Vegan with a Vengeance, of course.  The knish recipe from that book is one of the first couple things I ever made from it!  I simply didn’t have the patience to roast my potatoes this time, and was winging the filling.

<3 Po-ta-toes

knish.

And hey, bagel talk, coming soon. Straight from my bagel shaped heart.

BAGELS