Tag Archives: Jewish

Sweet Potato Latkes

24 Dec

Two nights ago I did a twist on the traditional Chanukah dish and made latkes out of sweet potatoes, following a recipe I found here on Epicurious but substituting the eggs with Ener-G Egg Replacer.  A word of advice:  you may want to use more of the replacer mix than the directions call for, because I found my latkes to not be sticky enough and they were slightly falling apart.

However, they tasted absolutely superb!!  I think the sweet potatoes make even more delicious latkes than regular ones.

Vegan Potato Latkes

22 Dec

It’s Chanukah, so you know what that means:  the delicious potato pancakes known as latkes.  They’re a perfect comfort food for the winter, whether used as an entree or side dish.  Here is a vegan recipe, that makes about 8-10 latkes:

  • 1-1/2 lbs russet potatoes
  • 1 small yellow onion
  • 1 to 2 tablespoons fresh parsley
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt (preferably Kosher or sea salt)
  • 1/4 teaspoon black pepper
  • Canola oil as required
  1. Peel the potatoes, then coarsely grate over medium holes in the grater (strips shouldn’t be too fine).
  2. Place grated potatoes in a colander over the sink, and squeeze out the liquid using your hands.  Then place the potatoes in a large bowl.
  3. Peel and grate the onion.  Place in the bowl with the potatoes.
  4. Add the parsley, flour, baking powder, salt, and pepper, and mix well with a spoon.
  5. Pour an approximately 1/8-inch layer of oil into a large skillet and heat over medium heat.
  6. Form the pancakes by taking a heaping tablespoonful of the batter and flattening it gently.  Place the pancakes a few at a time in the skillet, preventing them from touching, and fry a few minutes on each side until golden brown.  Repeat until you use up all the batter, adding more oil if necessary.
  7. After removing the latkes from the skillet, drain on paper towels.  Serve with applesauce and/or vegan sour cream.

Kosher Dairy-Free Baking Cookbook

22 Dec

I just ordered The Kosher Baker by Paula Shoyer, and it looks really good so I thought I’d share it with you.  I’ll post a review after I get it and try some recipes out.  It seems that all of the recipes use no dairy products.  I’m expecting that they still use eggs, but I plan on instead using Ener-G Egg Replacer, 3 tablespoons silken tofu per egg, or a mixture of 2 tablespoons water with 1 tablespoon vegetable oil and 1 teaspoon cornstarch per egg.

Judging by the table of contents, the book includes all kinds of desserts, from cakes to fruit tarts to scones to mousse, as well as challah of course.

If you hurry up within the next 12 hours, you can get it at a discount from JDeal (the Jewish version of Groupon) here.  Otherwise, it’s available on Amazon here (the site includes a “look inside”).

[Note:  Apologies for being away from this blog for so long.  I was preoccupied with some personal stuff, but now I’m back and hoping to make this a regular thing again.]

Easy-make Foods

2 Sep

Here are some ideas for vegan foods that you can very easily make from store-bought mixes:

  • Falafel.  Serve with hummus.
  • Matzo ball soup.  Use an egg replacer instead of the eggs the instructions call for.
  • Various rice, pilaf, and couscous dishes.  I like the brand Near East.
  • Barley or kasha.
  • Potato pancakes.  Try Streit’s or Manischewitz.
%d bloggers like this: