Kishka

By Vegiegail

Ingredients

• 2 cups large diced onion
• 1 cup large diced carrot
• 1/4 cup chopped celery
• 1/4 cup chopped green pepper
• 1/4 cup silken tofu
• 1/4 cup oil
• 2 cups matzo meal or finely crumbled matzo
• 1/4 cup vegetable stock or water
• 1 tsp garlic powder
• 1 tsp black pepper
• 2 teaspoons paprika

Details

Servings 14
Adapted from eattheblog.blogspot.com

Preparation

Step 1

Place onion, carrots, celery, and green pepper into the canister of a food processor or blender. Process until you have a fine mixture—i.e., cannot distinguish individual pieces of vegetable. Add remaining ingredients and process until well combined.

Place mixture into a shallow round casserole or glass pie plate (9-inch diameter). Shape mixture into a round. Cover with waxed paper. Microwave on HIGH for 3 minutes, or until firm. Allow kishka to stand for 3 minutes before slicing.

My note: Use a round cookie cutter or biscuit cutter to slice into rounds. Or try this next time:

Generously grease 2 sheets of aluminum foil. Divide mixture in half and roll each into a log. Roll up tightly in foil and place on a baking sheet. Repeat with other half. Bake 45 minutes. Serve hot.