Latkes with Celery and Herbs

The key to making these little potato cakes is to diligently wring out the potatoes to remove as much water as possible!!  A big salad would make a delicious accompaniment.

Latkes with Celery and Herbs

Food Network Mag. Adapted

3           large russet potatoes (about 1 & 1/2 pounds), peeled

1           onion

1           clove garlic, finely grated

             Kosher salt

1/2        teaspoon freshly grated nutmeg

             Freshly ground pepper

1/4        cup finely chopped celery

1/4        cup finely chopped fresh parsley

1           egg replacer (I used ground Flax – combine 1 T. ground flax with 3 T. water,

                                      stir well, place in fridge to set for 15 minutes)

1/4       cup all-purpose four

            peanut oil for frying

            Applesauce or vegan sour cream for serving

Grate the potatoes and onion on the large holes of a box grater into a colander; add the garlic and 1 1/2 teaspoon salt and toss.  Let sit 5  minutes, the wrap in a clean kitchen towel and wring out as much liquid as possible.  ***I did not wring out as much as I should have which led to soggy cakes – so wring, wring and wring!

Add the nutmeg, 1/2 teaspoon pepper an all but about 1 tablespoon each of the chopped celery and parsley to the bowl.  Add the egg replacer and flour and stir until combined.  Form 1/4 cupfuls of the potato mixture into balls, then flatten between your palms to make tin 2-inch patties, transfer to a plate.

Preheat the oven to 325 degrees and line a baking sheet with paper towels.  Heat about 1/4 inch of peanut oil in a large nonstick skillet over medium-high heat; working in batches, add the latkes and fry until golden brown, about 5 minutes per side.  Remove to the prepared baking sheet to drain, then transfer to the oven to keep warm while you cook the next batch. 

Season with salt and top with the reserved celery and parsley.  Serve with the applesauce and vegan sour cream. 

Vegetable-Couscous Salad

Vegetable-Couscous Salad

Serves 6-8

1            cup Israeli Couscous (it’s bigger than regular but I used regular)

3            tablespoons extra-virgin olive oil for sautéing.

freshly ground pepper

1/2         red onion, chopped

2            red bell peppers

1            medium zucchini, medium diced

1/2         teaspoon cumin

1            15-oz. chickpeas, drained and rinsed

3/4         cup green goddess dressing ( I found a vegan dressing recipe on-line,

                                                but any vegan dressing will work)

Cook couscous according to package.

In large sauté pan, heat oil and add diced red onion, cook a few minutes then add red bell peppers, zucchini and cumin.  Cook until vegetables are tender but not too soft. 

Transfer cooked couscous to large bowl, add cooked veggies, drained chickpeas and dressing of your choice.  Season with salt and pepper.  Eat warm or cold.

Pepper Pasta

The original recipe calls for roasting the peppers but I prefer to sauté them on the stove top.  I like to keep them a bit Al Dente.   I kind of played around with the ingredient measurements as I went along and found I liked it a bit spicier than I normally would.  The sweetness of the peppers go nicely with a little kick of red pepper.

Pepper Pasta

2            peppers, one red and one orange, long slices

1/2         yellow onion, sliced in half circles

3            small garlic cloves, minced

1            14 oz. can diced tomatoes

1/4-1/2   cup reserved pasta water

1/4          cup vegan parmesan cheese (home made)

1-2          tablespoons tomato paste

               red chili flakes – how ever spicy you like it

               salt and pepper to taste

1/2          cup fresh basil, cut in small pieces, added at end of cooking

               olive oil for sauting

12           ounces noodles of your choice

Add  olive oil to large sauté pan.  Over medium heat, add sliced yellow onion.

Saute until soft, add minced garlic for a minute then add pepper slices.  Saute

until peppers start to soften. 

Add diced tomatoes, vegan parmesan cheese, tomato paste and red pepper flakes to taste. 

Add some of the pasta water to create a nice sauce.  Once pasta is cooked, add to

Sauté pan, check seasoning and add Basil off the heat.  Serve drizzled with olive oil.

Fruit and Nut Granola

The nice thing about Granola is that you can get as creative as you want.  Add your favorite nuts, seeds and dried fruits -- maybe even a little dried coconut.  We kept a big batch in a glass container and used as a snack or on top of some vegan ice-cream.

Fruit and Nut Granola

Adapted from Mary McCartney cookbook

Makes approx. 1 and 1/2 pounds

5              cups rolled oats, preferably old-fashioned (not instant) oats

            ***Muesli from Trader Joe’s (has seeds and fruit and nuts)

10            brazil nuts, roughly chopped (I used Pecans left somewhat big)

1/2            cup sunflower seeds, roughly chopped

1/2            cup pumpkin seeds, roughly chopped (or any other seeds)

8               dried apricots, chopped

1/2            cup raisins

1/3            cup dried cranberries

Syrup:

3              tablespoons sunflower or cooking oil

5 & 1/2    tablespoons maple syrup

5 & 1/2    tablespoons Agave

Preheat the oven to 300F.  Line 2 baking sheets with parchment paper.

In large mixing bowl, combine the oats, brazil (or Pecan) nuts, sunflower, and pumpkin seeds,  Set this aside while you make the syrup.

To make the syrup, pour the oil, maple syrup and Agave into a small saucepan and heat gently until warm but not bubbling, stirring well until all the ingredients are mixed together.  Do not let bubble or burn. 

Drizzle the syrup over the oats, nuts, and seeds and mix together so that all the Ingredients are lightly coated.

Spread the mixture evenly over the 2 baking sheets, as that is about 1/2 “ deep.  Bake for 30-20 minutes, taking it out of the oven 2 times during baking to stir the granola and then return it to continue baking.  When it’s ready it should be evenly golden brown.

Take the granola out of the oven and mix in the apricots, raisins, and cranberries.

Set the granola aside to cool completely, then store in an airtight container and keep in a cool dry place until needed (will keep 2-3 weeks stored like this)

Parsnip Soup with Coriander and Parsley

This is a nice, light springtime soup that can be served as a starter or a full on meal with a chunk of your favorite bakery bread.  I added a touch of Turmeric to add extra color.

Parsnip Soup with Coriander and Parsley

Adapted Food Network Magazine recipe, Alex G.

2            tablespoons unsalted vegan butter

1            onion, thinly sliced

1            teaspoon coriander seeds

1            cup fresh parsley, leaves chopped and tender stems reserved

Kosher salt

6            medium parsnips, peeled and cut into 1” pieces

2            medium carrots, peeled and cut into 1” pieces

2            cloves garlic, minced

1/2         cup orange juice

1            tablespoon molasses

1            cup vegan milk (replaces cream in original recipe- can use soy creamer )

1            tablespoon grated peeled fresh ginger

olive oil for drizzling

Heat a large pot over medium heat and add the vegan butter, onion, coriander seeds, parsley stems and a generous pinch of salt.  Cook , stirring , until the onion is translucent, about 5 minutes.  Add the parsnips, carrots and garlic, season with salt and cook, stirring until slightly softened, 5-8 minutes.

Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat.  Cook, stirring occasionally, until the vegetables are tender, 25-30 minutes.

Stir in the vegan milk into the soup and return to a simmer.  Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick.  Stir in the ginger and chopped parsley leaves and season with salt.  Serve drizzled with the olive oil

Vegan Flourless Chocolate Cake with Blueberries

Vegan Flourless Chocolate Cake with Blueberries

http://www.feastingonfruit.com/vegan-flourless-chocolate-cake/

1 and1/4            cup defrosted, frozen blueberries made into a puree

3/4                     cup cacao powder  (health food store/whole foods)

1/2                     cup sugar

1                        tablespoon baking powder

1                        teaspoon vanilla extract

1/4                     cup unsweetened shredded coconut (for topping)

                          handful of slightly defrosted frozen blueberries (for topping)

Preheat oven to 350 degrees

Puree defrosted blueberries.

Stir together the cacao powder, sugar, and baking powder in a mixing bowl.

Add the blueberry puree and vanilla.  Whisk until everything is combined and no

Lumps of cacao remain.

Spread evenly into a 6” pan lined with parchment paper.

Bake for 25 minutes at 350F.

Let the cake cool for at least 20 minutes before removing from the pan.  It is very delicate when warm, so to be sure it comes out cleanly, you can chill the cake first.

Top with coconut.  Serve warm or cold.

Cacao:  

http://www.onegreenplanet.org/vegan-food/cacao-vs-cocoa-what-you-need-to-know/