Latkes, or potato pancakes, are commonly associated with traditional cuisines of Germany, Austria and Eastern Europe. The term “latkes” is Yiddish in origin. Most traditional recipes call for freshly grated potatoes and are mixed with egg and flour to bind them. I experimented with the freshly grated potatoes and found the pancakes to be very gummy, even after rinsing away and squeezing out the excess starch. So, I opted for canned new potatoes, which are already cooked until tender. They seem to work amazingly well for creating a light and crispy pancake. Of course you can always peel and boil a pound of fresh new potatoes just until tender, if you prefer. This recipe is gluten free and yields about 8 to 10 latkes.
Ingredients:
• 1 can (14.5 oz.) new potatoes
• ½ medium-size onion, thinly sliced and then finely chopped (about ⅔ cup)
• ⅓ cup garbanzo bean (chickpea) flour
• 2 T non-dairy milk
• ½ tsp fine sea salt or kosher salt
• ½ tsp coarse ground black pepper
• vegetable oil to cover the bottom of a large skillet
• garnish of your choice, such as applesauce, sour cream, chopped herbs, etc.
Technique:
Preheat oven to 250°F.
Drain the water from the potatoes. Blot them on a paper towel and then coarsely grate them on a standard cheese/vegetable grater. Place the shreds in a large bowl.
Add the remaining ingredients, mix thoroughly and let the mixture sit for 15 minutes. Form the potato mixture into golf size balls and set on a work surface.
Heat the oil in the skillet over medium-high heat until the oil begins to shimmer.
In the palm of your hand, flatten a potato ball with your other hand and shape into a patty. Gently place the patty in the hot oil and repeat with the other potato balls. Don’t crowd the skillet; fry them in 2 batches of 4 at a time until golden brown and crispy, about 3 to 5 minutes per side. Handle them carefully – remember, there is no egg to bind them, so they are a bit more delicate.
Remove them with a slotted spoon and transfer to a plate lined with paper towels to drain. Lightly salt the patties. Place in the oven to keep warm while you finish frying the remaining patties. Serve with your favorite condiment.
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Potato and Onion Latkes
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Tender diced potatoes, celery, onions and oyster mushrooms are combined together in this creamy and satisfying chowder. Canned oyster mushrooms can be found in Asian markets and are very inexpensive.
Ingredients:
• 3 T Better Butter (from The Non-Dairy Formulary or The Gentle Chef Cookbook) or commercial vegan margarine
• 1 large onion, diced
• 2 large ribs celery, diced
• 1 clove garlic, minced
• 1 can (about 7.5 oz. drained weight) oyster mushrooms, drained, tough stems removed and diced
• ¼ cup all-purpose flour
• 4 cups chik’n broth (see The Gentle Chef Cookbook for broth options) or vegetable broth
• 2 russet potatoes, peeled and diced into ½-inch cubes
• 2 bay leaves
• ½ tsp coarse ground black pepper, or to taste
• sea salt or kosher salt as needed
• 1 cup heavy cream (from The Non-Dairy Formulary) or commercial vegan cream substitute
Technique:
In a large soup pot, melt the butter or margarine over medium heat. Add the onions and celery and sauté until the onions are translucent. Add the mushrooms and garlic and sauté an additional minute.
Sprinkle in the flour and stir thoroughly to distribute.
Slowly whisk in the broth. Add the potatoes, bay leaves and black pepper. Bring the chowder to a simmer and then reduce heat to medium-low. Partially cover the pot and cook about 30 minutes, stirring occasionally, or until the potatoes are tender. Season with salt if needed and add additional pepper if desired.
Stir in the heavy cream and cook and additional minute or two. Serve.
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New England "Clam" Chowdah
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The sauce for these delicious and spicy nuggets was created in Buffalo, New York, hence the name.
Ingredients:
• 1 recipe (about 20 oz.) Chik’n Seitan nuggets (from my cookbook)
• ¼ cup flour of your choice, non-GMO cornstarch or arrowroot powder
• ½ tsp fine sea salt or kosher salt
• ½ tsp paprika
• ½ tsp garlic powder
• vegetable oil for frying
For the sauce:
• ¼ cup Better Butter (from my cookbook) or vegan margarine
• ¼ cup vinegar-based hot red pepper sauce
Optional condiments:
• Chunky Bleu Cheese Dressing (from my cookbook) or “Buttermilk” Ranch Dressing (from my cookbook)
• celery sticks
Technique:
After refrigerating the prepared chik’n seitan nuggets as recommended, drain any excess broth they may have been stored in. There’s no need to pat dry as moisture will help the flour adhere better.
Combine the flour, salt, paprika and garlic powder in a zip-lock bag. Add the nuggets and shake well to coat evenly (a light coating is all that is needed).
Pour ½-inch of oil into a large deep skillet or wok and place over medium-high heat until the oil appears to shimmer. Add the nuggets to the skillet and fry them until golden brown, about 3 to 4 minutes per side. Remove to a plate lined with paper towels.
Melt the vegan butter or margarine in a bowl in the microwave or in a small saucepan and whisk in the hot sauce. Toss the nuggets in the sauce mixture until evenly coated and serve immediately to prevent them from getting too soggy. You can also serve the sauce on the side. Serve with celery sticks and Chunky Bleu Cheese Dressing or “Buttermilk” Ranch Dressing. If you need to reheat the nuggets, gently warm them in the oven – do not microwave or they will get soggy.
When the oil in the skillet has cooled, strain and save for future frying purposes or dispose of properly in the trash (never pour oil into the drain!)
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Buffalo Chik'n Nuggets
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Diced chik’n seitan, sliced garlic, grated ginger and green onions
are stir-fried in a spicy Szechuan sauce with dry roasted peanuts.
Ingredients:
• 10 oz. chik’n seitan (from The Gentle Chef Cookbook), diced into ½-inch pieces
• 2 T vegetable oil plus 1 tsp sesame oil for frying
• 5 scallions (green onions) including green tops, diced
• 4 cloves garlic, thinly sliced
• 1 T freshly grated ginger
• ⅓ cup unsalted roasted peanuts (or cashews)
• 1 to 2 tsp crushed red pepper flakes
• 1 tsp cracked black pepper
For the marinade:
• 1 T water
• 2 tsp tamari, soy sauce or Bragg Liquid Aminos™
• 2 tsp dry sherry or Shaoxing rice wine (substitute with water if necessary)
• 2 tsp cornstarch (preferably non-GMO), potato starch or arrowroot powder
For the sauce:
• ¼ cup water
• 1 T dark brown sugar
• 1 T rice vinegar
• 2 tsp tamari, soy sauce or Bragg Liquid Aminos™
• 1 tsp sesame oil
• 1 tsp cornstarch (preferably non-GMO), potato starch or arrowroot powder
Technique:
Mix together the marinade ingredients in a zip-lock bag. Add the chik’n, seal and shake to coat. Set aside while you prepare the rest of the recipe but shake occasionally to redistribute.
Combine the ingredients for the sauce in a small dish, whisking well to ensure the starch is fully dissolved. Set aside.
Thinly slice the garlic and set aside in a bowl with the grated ginger and diced green onions.
In a wok or deep skillet, add the vegetable oil and 1 tsp sesame oil and place over medium heat. When hot, add the red pepper and black pepper and sauté about 30 seconds.
Add the chik’n including any marinade and sauté for about 4 minutes until the chik’n is lightly browned.
Add the ginger, garlic and green onion mixture and sauté an additional minute or two.
Add the sauce, toss well, and sauté until the sauce begins to thicken. Serve immediately with jasmine rice.
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Kung Pao Chik’n
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Creamy Parmesan Polenta garnished with chopped sun-dried tomatoes
Polenta is coarsely or finely ground yellow or white cornmeal boiled with water, milk or broth into a smooth porridge. Try this creamy and flavorful polenta recipe as an alternative to mashed potatoes or rice when you plan your next dinner menu; makes 3 to 4 servings.
Ingredients:
• 1 cup non-dairy milk, plus additional for adjusting consistency
• 1 cup chik’n broth or vegetable broth (see my cookbook for broth options)
• 2 T Better Butter (from my cookbook) or commercial vegan margarine
• ¼ tsp fine sea salt or kosher salt, or more to taste
• ½ cup yellow cornmeal, preferably non-GMO (not corn flour)
• ¼ tsp coarse ground black pepper, or more to taste
• ¼ cup Golden Parmesan (from my cookbook) or commercial vegan parmesan
Technique:
In a medium saucepan over medium-high heat, bring the milk, broth, butter or margarine and salt to a brief boil (keep an eye on the mixture so it does not boil over). Immediately reduce the heat to medium-low and gradually and vigorously whisk in the corn meal. Reduce the heat to low, cover and cook for 20 minutes, lifting the lid and stirring every 3 or 4 minutes to prevent sticking.
Towards the last 5 minutes of cooking time, whisk in additional milk as needed to adjust the consistency. The polenta should be thick and creamy but never stiff. Stir in the pepper and parmesan. Check the seasoning and add additional salt and pepper to taste. If necessary, adjust the consistency again by adding more milk. The polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve. Garnish if desired and serve.
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Creamy Parmesan Polenta
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