...the only type of marathon I will ever run.

Friday, December 12, 2008

Vegan Hanukkah Test Drive

I skipped Thanksgiving this year because I was sick and I kept getting these shocked, remorseful responses like I missed a free meal at Mastros. Honestly, if you had to base a meal around one animal would you ever choose turkey? Over pork, over beef, over lobster? Really? Turkey? And I'm sorry, but cranberry sauce- that's your sauce of choice over all the other sauces in the world?

Anyway, agree to disagree on the whole Thanksgiving thing... Let's talk about a meal that's not worth missing- Hannukah.
Here we have a meal centered around fried potato. That's what I'm talking about- rich, flavorful, crunchy yet soft, hand-held, greasy goodness:My uncle tested out his vegan latke recipe last night, which if you didn't tell me, I wouldn't know were vegan:

Vagan Latkes (Potato Pancakes)
5 large Russet potatoes peeled
1/4 of an onion; white or brown or sweet if you prefer
1 Tablespoon flour
3 Tablespoons egg substitute powder
Salt and Pepper to taste.
plenty of peanut or Canola oil

Grind or food process potatoes and onion together as course or fine as you like. Mix egg powder with 3 Tablespoons warm water until it is very smooth, no lumps. Move potatoes to a bowl, add flower and egg substitute, salt and pepper, mix well. If it is too watery, add a little more flower, but not too much.

Heat a thick layer of oil in pan, get it fairly hot. Spoon in the latkes about 3" in diameter, not too thick. Watch for brown edges and turn over. When just brown, remove and drain, don't over cook them, they will continue to cook a little as they drain. Replace oil and heat as needed. Makes about 30 latkes.

The vegan pumpkin cheesecake with maple pecan topping was delicious as well.Vegan Pumpkin Cheese Cake with Maple Pecans
1 pre-made graham cracker pie shell
1 15-16 oz can pumpkin pie filling
2 8 oz tubs of Toffuti cream cheese (blue lid)
2-3 oz maple coated pecans

Combine pie filling and cream cheese in a bowl and blend well. Pour mixture in pie shell. Bake in 350 oven for 25 minutes. Layer pecans on top, refrigerate until chilled and firm.

Stay tuned for a full Hanukkah dinner report in a few weeks.


At 10:13 PM, Anonymous Anonymous said...

This comment has been removed by a blog administrator.

At 10:56 PM, Anonymous uno said...

I really like to eat. especially the food. I will try to make at home. thank you, your articles are very helpful

At 11:55 PM, Blogger Lahore said...

This was the first cheesecake I have ever made, because I thought they would be so hard. Boy was I wrong, this was so easy and results were mind or should I say mouth blowing!!! : quick easy inexpensive and tastes great... Cheesecake factory has nothing on this cheesecake .... I didnt use the glaze either it was perfect without !!!

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