Saturday, October 2, 2010

Autumn latkes

We made these delicious autumn latkes from the book "veganomicon" by Isa Chandra Moskowitz. They are perfect for fall and maybe even as an appetizer for the thanksgiving table. Daddy and I ate ours with the vegan horseradish-dill sour cream and honeypie ate hers with ... Ketchup.
I wanted to share the recipe.

Autumn latkes

From veganomicon by Isa Chandra Moskowitz

2 cups peeled and shredded beets
1 cup peeled and shredded carrots
1 cup peeled and shredded sweet potato
1 shallot finely chopped
1/2 cup all purpose flour
1/4 cup cornstarch
1/2 tsp salt ( I used more)
Pinch of black pepper
1 tsp fennel seeds chopped ( I did not use these... I know what my kid will not eat...)
1/4 cup water ( I did not use that since my veggies were already quite wet.. You have to form this dough into patties and if the dough is too wet, the shape will not hold)
Olive oil for pan frying

Put some paper towels on a plate to absorb the oil on the latkes once they are done.
Combine all the shredded veggies in a large mixing bowl. Add the shallots, salt, pepper, flour and corn starch. Mix well.
Add a bit of the water to help the flour mix with all the veggies.
Preheat a non stick pan with a bit of olive oil. (She calls for 1/4 " but that is waaaaay toooo much.) I just used enough to coat the pan lightly. The pan is already non stick so you really don't need to add unneeded calories .
Form the veggie dough into patties. Pan fry the patties at medium high heat for about 4-5 minutes on one side ... A bit less on the other side but check for brown and crispy like texture.
Transfer to the paper towels.

Now for the horseradish sour cream! (which is amazing !!)

For the horseradish sour cream you need:

1 lb of soft tofu
2 tb fresh grated horseradish
1 tb of apple cider vinegar
1 tb of agave syrup or maple syrup
1/4 tsp salt
1/2 cup chopped fresh dill

I placed all this in a bowl and blended it with my handheld blender.

But that is a short cut...

What she calls for is this...

Take 1/4 cup of grapeseed oil and 3 chopped cloves of garlic
And cook in a pan till lightly browned. Remove the garlic from the oil and discard. Place the oil into the bowl with the other ingredients and blend. Add the dill and blend again. The sour cream should have a light green color. Adjust salt or vinegar to taste. Refrigerate for at least 30 minutes.


Great recipe!!

- Posted using BlogPress from my iPhone

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