There are hundreds o of Noodle Pudding recipes. Some families like a dairy version, made with cottage cheese. My mom did not use cheese in her kugel, so this is the version I'm used to. You could easily add a light cashew cream to this recipe mixture and duplicate a dairy kugel, if this was your family tradition.The recipe for this will be posted in the Rawfully Tempting Recipe Boutique SOON!
Kelp noodles are soaked in lemon water for several hours, or overnight and cut into smaller pieces.
Adding yummy ingredients like ground flax and chia, orange juice, chopped apples, pineapple, walnuts, goji berries, orange zest, cinnamon, sweetener, and almond flour make this tasty treat a very close ringer to the original, without all of the unhealthy ingredients. You can keep tradition, and your health!
Check the Raw Recipe Boutique for some of our more exciting and gourmet recipes.
You are a genius, and you read my mind! I was raised with occasional noodle puddings but it doesn't seem to exist for people who aren't either Jewish or from farther east (or both)--when I mention it to folks, they think 'weird!'
ReplyDeleteI did a sweet noodle dish with jicama noodles once before kelp noodles existed, but have been thinking of doing a noodle dessert for a while!
The version I'm familiar with is a wet, creamy pudding, rather than a kugel (being Mizrahi rather than Ashkenazi, I guess) but it's the same basic concept!
Happy Halloween to you!
HEY Ela..most people i know are used to the dairy/creamy version. I'd do the same thing, but add a little mild nut cream to the mixture...let me know how it comes out!!! xoxo
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