Classic Potato Latkes

Adapted from Sunset Magazine (December 2006). Veganized, of course....

We also ground down some matzo crackers to make the matzo meal. Also modified because we're using a deep fryer these days (follow instructions for your deep fryer to determine how much oil to use)!

Ingredients

• 3 lbs. russet potatoes, rinsed and peeled.
• 2 large yellow onions, peeled and quartered lengthwise
• egg replacer equivalent to 4 eggs
• about 1/2 c. matzo meal
• 1 tbsp. coarsely ground salt
• 1 tsp. freshly ground pepper

Fill a large mixing bowl 3/4 full with cold water.

Grate potatoes in a food processor using the coarse grating disk and transfer potatoes to the bowl of cold water.

Let potatoes stand in water for about 20 minutes.

While potatoes are soaking in water, grate onion with the same coarse grating disk.

Pour potato mixture into a fine-mesh colander and rinse well with water.

Add onions to potatoes.

Take a large handful of potato-onion mixture and squeeze to remove some of the water.

Pile mixture onto a clean kitchen towel, gather up the edges and wring out as much water as you possibly can. Repeat with the rest of the mixture, getting a new towel if/when needed.

Add egg replacer, matzo meal, salt and pepper to potato mixture. If mixture looks too wet, or if you notice liquid pooling at the bottom of the bowl, add matzo meal 2 tbsp. at a time.

Use 1/4 cup of potato mixture, packed firmly down into the measuring cup, to form each latke. If mixture is too loosely packed together, it will break apart in the deep fryer!

Place molded potato mixture into deep fryer basket.

Deep fry each batch for 3 1/2 minutes at 350F.

Serve hot, with vegan sour cream and applesauce.

Note: If making these in advance, let latkes cool on a paper towel, then arrange in a single layer in a ziplock bag and refrigerate up to 3 days. Reheat in a 300F oven until crispy and hot (approx. 15 minutes).

If making more than one kind of latke to be served the same evening, you can drain the latkes on a paper towel and then keep them warm in 200F oven while you make the other latkes.

If you are using a pan to prepare your latkes, pour 3/4 in. oil into a 10- to 12-inch frying pan over medium-high heat. When oil reaches 350F, scoop 1/4 cup potato mixture from bowl and turn onto a wide spatula. Press into a patty about 1/3" thick, then gently slide the patty into the oil. Cook 3 or 4 pancakes at a time until edges are crispy and well-browned and undersides are golden (about 2-3 minutes), then gently turn them over and cook until the other sides are golden brown (about 2-3 minutes more).

Sweet Potato-Parsnip Latkes

Adapted from Sunset Magazine (December 2006). We had to modify this a little to get the latkes to stay together since we decided to try a deep fryer to facilitate the batch cooking (follow instructions for your deep fryer to determine how much oil to use)!

We also ground down some matzo crackers to make the matzo meal.

Ingredients

• 2 lbs. garnet sweet potatoes, rinsed and peeled.
• 1 lb. parsnips, peeled
• 10 shallots, peeled
• egg replacer equivalent to 6 eggs
• 3/4 c. plus 2 tbsp. matzo meal
• 1 tbsp. coarsely ground salt
• 1 tsp.freshly ground pepper
• 1/2 c. flour
• 1/2 c. water
• Gingered Sour Cream

Using the coarse grating disk for a food processor, grate sweet potato, parsnips, and shallots in a food processor.

Add egg replacer, matzo meal, salt and pepper to potato mixture.

Use 1/3 cup of potato mixture, packed firmly down into the measuring cup, to form each latke. If mixture is too loosely packed together, it will break apart in the deep fryer!

Place molded potato mixture into deep fryer basket.

Deep fry each batch for 3 1/2 minutes at 350F.

Serve hot, with Gingered Sour Cream.

Note: If making these in advance, let latkes cool on a paper towel, then arrange in a single layer in a ziplock bag and refrigerate up to 3 days. Reheat in a 300F oven until crispy and hot (approx. 15 minutes).

If you are using a pan to prepare your latkes, pour 3/4 in. oil into a 10- to 12-inch frying pan over medium-high heat. When oil reaches 350F, scoop 1/3 cup potato mixture from bowl and turn onto a wide spatula. Press into a patty about 1/3" thick, then gently slide the patty into the oil. Cook 3 or 4 pancakes at a time until edges are crispy and well-browned and undersides are golden (about 2-3 minutes), then gently turn them over and cook until the other sides are golden brown (about 2-3 minutes more).

Gingered Sour Cream

Adapted from Sunset Magazine (December 2006).

Ingredients

• 1 c. vegan sour cream
• 2 tsp. freshly grated ginger
• 2 tbsp. apple cider

Combine all ingredients in a small bowl.

Serve with Sweet Potato-Parsnip Latkes.

Soy Nog

Adapted from Veg News (December 2006). We served this at the latke party. It doesn't taste much like egg nog, but it was still well-liked!

Ingredients

• 6 oz. extra firm silken tofu
• 1/4 c. amaretto (or alcohol of your choice)
• 2 tsp. vanilla
• 1 quart soymilk (we used vanilla soymilk)
• 6 tbsp. maple syrup
• 1/2 tsp. cardamom
• 1 1/2 tsp. cinnamon
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg

Combine all ingredients in a blender and serve chilled.

Makes 5 cups

Chocolate Decadence Fudge

Very quick and easy fudge for the holidays!

Ingredients

• 8 oz. vegan cream cheese
• 3 c. powdered sugar
• 1 tsp. vanilla
• 12 oz. good chocolate

Blend cream cheese in a food processor until smooth.

Add powdered sugar and vanilla and blend until smooth.

Melt chocolate in a microwave (low heat setting)

Add melted chocolate to cream cheese mixture.

Pour into an 8x8 pan lined with wax paper and refrigerate until firm.

Coconut Pudding Triangles

Adapted from Sunset Magazine (November 2006). It is a traditional Hawaiian sweet, also very much loved in the Philippines where it is called maja blanca. We served this at Tom's bday/soup party. Very quick and very easy. The only deviation from the Sunset recipe is that we did not add salt and we toasted the coconut in a pan rather than in the oven. Everyone really loved it.

Ingredients

• 1/2 c. sweetened flaked coconut
• vegetable oil for baking dish
• 1-14oz. can of coconut milk
• 6 tbsp. cornstarch
• 1/3 c. sugar
• 1/2 tsp. vanilla
• 1/8 tsp. salt (which we did not use)

Brown coconut in a saucepan over medium heat, stirring constantly.

Oil an 8" square baking dish.

Stir 1/2 cup coconut milk and cornstarch together until smooth.

Combine 1 1/2 c. coconut milk (if there isn't enough left, augment with water) and sugar in a medium saucepan over medium heat.

Stir over medium heat until sugar is dissolved.

Slowly drizzle cornstarch mixture into the saucepan, whisking it in.

Whisk in vanilla.

Whisk vigorously (do not allow to boil) until mixture is very thick, pulling away from pan and no longer tastes floury (about 4 to 6 minutes).

Pour into prepared dish and spread evenly.

Let cool briefly, then cover with plastic wrap and chill until set (about 1 hour).

Cut into 22-24 triangles and sprinkle each with a pinch of the toasted coconut.

Basmati Rice with Dried Fruit, Toasted Almonds and Coconut

Mom passed along this yummy, yummy rice dish that she brought to Mike's bday celebration this past weekend! Thanks, mom!

Ingredients

• 2 c. brown basmati rice, cooked as directed
• 2 c. dried apricots, cut in quarters
• 1 c. dried cranberries
• 1 c. unsweetened flaked coconut (if you can't find this, get a package of shredded coconut at Marina or any Asian market
• 2 c. slivered almonds, toasted
• 3/4 c. Smart Balance vegan margarine
• 2 c. chopped onion
• 1/2 c. each red and green bell pepper
• 2 tsp. fresh grated ginger
• 2 tsp. minced garlic
• 2 tsp. cumin
• 2 tsp. curry powder
• 1 tsp. cardamom
• 1/2 tsp. cinnamon
• salt and pepper to taste
• 1 tsp. grated orange peel
• 1 tsp. grated lime peel

Cook rice

Preheat oven to 350 (to brown the coconut and almonds)

In a bowl, combine apricots and cranberries, cover with boiling water, let stand until plump (15 minutes). Drain well.

Place coconut and almonds in separate pans (like pie pans). Bake, stirring occasionally, 4-5 minutes for coconut, 8-10 minutes for almonds.

In a pan heat, margarine, saute onion and peppers until onion is limp.

Reduce heat, add ginger, garlic, curry powder, cumin, salt and pepper, orange and lime peel, cinnamon and cardamom. Stir until aromatic (30 seconds).

Stir in rice and dried fruits.

Add the coconut and almonds when ready to serve so they stay crunchy.

Note: If you are carrying it to another house, and it needs to be reheated, put the almonds and coconut in plastic bags and add them after reheating.