Parmesan Potato Latke

Parmesan Potato Latke
3 tablespoons olive oil
1 onion, chopped
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled
1/2 cup vegan Parmesan or nutritional yeast
1/2 cup chopped fresh basil leaves

Heat the 2 tablespoons of olive oil in a large nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the mixture with salt and pepper. Transfer the mixture to a large bowl and set aside. Reserve the pan.

Meanwhile, grate the potatoes. Use a kitchen towel to squeeze excess water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the vegan Parmesan or nutritional yeast and the basil. Stir and season with additional salt and pepper, to taste.

Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, serve, and enjoy!

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Apples Latkes

Apples Latkes
3 apples (peeled and shredded)
3-4 tablespoons brown sugar
2 egg substitute
5-6 tablespoons flour
1 tablespoon cinnamon
oil

1. Mix all ingredients.
2. Oil pan.
3. Using two tablespoons, form latkes in the pan.
4. Bake in 350°F.
5. Turn Latkes over till both sides golden-brown.

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Cheese Latkes and Apple-Pear Sauce

Cheese Latkes
3 egg substitutes
1 cup plant milk
1 cup vegan cottage cheese
1 cup matzo meal
1 Tbsp. sugar
3/4 tsp. salt
1/2 tsp. ground cinnamon
oil for frying (canola is recommended)
Optional:
1 Tbsp chopped almonds (optional)
¾ cup golden raisins, plumped in apple juice
1 cup apples, peeled and coarsely grated

1. Mix egg substitutes with milk. Add cottage cheese.
2. Mix matzo meal with sugar, salt and cinnamon. Add to egg mixture and mix, and mix optional ingredients if you choose.
3. Pour 1/2 inch of oil into a frying pan. Heat the oil over medium-high heat.
4. Carefully drop 1/4 cup of the pancake mixture into the hot oil.
5. Flatten the pancake slightly so the center will cook.
6. Fry for several minutes on each side until golden brown and cooked through.
7. Drain on paper towels.

Apple-Pear Sauce
8 medium apples
5 medium pears
3 teaspoons lemon rind
1 teaspoon cinnamon (or to taste)

1. Core and cut apples and pears.
2. Cover well with water and cook until soft.
3. Stir occasionally to prevent sticking.
4. Put through foley food mill (I see them often in second hand stores) or force through colander to remove skins and seeds.
5. Mix in lemon rind and cinnamon.
6. Enjoy!

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Cauliflower Latkes

Cauliflower Latkes
4 egg substitutes
1 small onion, peeled
1 (2-pound) package of frozen cauliflower thawed and drained very well or
1 fresh head, steamed and drained very well
2 tablespoons soy or whole-wheat flour
salt and pepper to taste
non-stick cooking spray
2 tablespoons olive oil, for frying

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