62 | HOLIDAYS SABA’S PASSOVER CHRAIN Using the quantities below you will have a lot of chrain left over for the rest of the year. Consider using half the quantities. 300g horseradish root (hazeret). ½ cup white/cider vinegar 1 Tbs lemon juice 2 Tbs sugar 1 tsp salt 1 Tbs olive oil (optional) 150g beetroot, peeled and cubed* Peel the horseradish and finely grate or chop in a blender. (You may want to wear ski glasses and a mask!) Add vinegar, lemon juice, sugar, salt and oil and mix well in a blender. Add the beetroot and mix well. * For extra punch (what Doreen calls ‘klep in noz’ as she hits her forehead) use half (or even less) of the quantity of beetroot. Add a little warm water if too thick. (Some like white horseradish so you can put half aside before adding the beetroot, and then continue with half the amount of beetroot.) The chrain will be ready in about an hour. It must be stored in a tightly closed glass container in the refrigerator. Store in the fridge for months. You can add sweet cream and use as a sauce for the vegan steak or fried fish recipes. VEGAN “HONEY” CAKE https://theveganatlas.com/ 1 Tbs ground flaxseed + 2 ½ Tbs water 1 1/3 cups all-purpose or spelt flour ½ Tbs baking powder 1 tsp baking soda ½ Tbs cinnamon ¼ tsp ground ginger ¼ tsp ground cloves ground allspice ½ cup agave or maple syrup, or half of each ½ cup applesauce ¼ cup canola oil 1 tsp vanilla ½ cup dark or golden raisins (Optional) ¼ cup sliced almonds for topping Serves: Cook Time: 45 minutes Prep Time: 15 minutes
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