We will be making two kugels. 

View the recipes for the Carrot Zucchini Kugel (from Moosewood), and the recipe for the other "kugel" (Whipped Sweet Potatoes with Brown Sugar Pecan Topping).

A few notes for class:

1) You don't have to cook along with me, but if you want to then you should have your ingredients prepped and ready to go (e.g., veggies washed, peeled, chopped and/or shredded as needed).  If you don't then it will be nearly impossible to follow along, and all those food processors will be too noisy for Zoom.

2) For the Carrot-Zucchini Kugel, I find that you need fewer zucchinis to get to the required six cups so use your judgement regarding size and number of zucchinis you buy. Also, while I've never done it, I would imagine that you can use fresh zucchini "noodles" (aka "zoodles"). I've seen them in DeCicco's, but I'm sure other supermarkets have them. You can also probably use ready shredded carrots. I would not try using frozen veggies for this as I think they'd be too watery.

3) For the sweet potatoes, you can use drained canned sweet potatoes and no one will be the wiser. Also, for this recipe, I use more than the two sweet potatoes they call for (more like 3 or 4; about 2-3 lbs).

4) For both recipes, if you want to make them pareve (which I do, and will be doing during the class) you can substitute margarine or oil (or even coconut oil in the sweet potatoes).