Crispy Potato Latkes with Chunky Applesauce

In light of Hannukah (get it?), we made latkes last week!  I'd never made homemade latkes before so I was a bit worried about how they would turn out (egg is usually used as a binder to hold each latke together), but happily ours came out and held together well.  Just remember to pat each one with a paper towel to remove excess oil... 

A trio of piping hot latkes topped with applesauce.

I recommend making the applesauce first so it can cool a bit while you make the latkes. 

Recipe:
Chunky Applesauce

•  1 tablespoon canola oil
• 5 large Fuji apples, peeled and diced
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 2 tablespoons sugar
• 1 teaspoon lemon juice

First, heat the oil in a large skillet over medium-high heat.  Add the apples, stir, and sauté for two minutes.  Add the cinnamon and cloves; cover and reduce the heat to medium-low.  Allow the apples to cook for about 15 minutes (until they are tender).  Then, uncover the skillet and cook for another 10 minutes, or until the applesauce has thickened.  Stir in the sugar and cook for two more minutes.  Finally, remove from heat, stir in the lemon juice, and cool.

Crispy Potato Latkes

• 4 large russet potatoes, peeled
• 1 onion, peeled and quartered
• 3 tablespoons chopped parsely
• 1 egg equivalent (we used Ener-G Egg Replacer powder)
• 2 tablespoons flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup canola oil, plus more as needed, for frying

First, grate the potatoes and onion using the grating attachment of a food processor (or a regular hand-grater).  Alternate between the onion and potato while grating.  Transfer the grated ingredients to a colander.

One handful at a time, remove the grated ingredients from the colander, squeeze to remove as much liquid as possible, and place the mixture in a large bowl.  Then stir in the parsley, egg equivalent, flour, baking powder, salt, and pepper. 

Heat the oil in a large skillet over medium-high heat in order to fry the latkes.  To form each latke, use a large slotted spoon to compress potato mixture into a pancake.  Then carefully place the latke into the pan and flatten using the spoon.  Fry the latkes for 4 minutes on each side (use two spoons/spatulas to turn them over to avoid oil splatter), or until very crisp on the outside.  Set the cooked latkes on a paper towel-covered plate while cooking the rest.  

Serve hot with applesauce.  Yields 18 latkes. 

Comments:

Taste:           

This recipe was a success.  The latkes were crisp on the outside, cooked on the inside, and nicely flavored.  I loved the homemade applesauce on top of the latkes: it adds a nice contrast in texture and temperature to the dish.  I wouldn't change anything about this recipe!

Accessibility:            

The ingredients in this dish are not difficult to come by.  Just be prepared to go through a lot of oil while frying. 

 Ease of Preparation:      

This is a pretty labor-intensive dish to prepare, though using a food processor to grate the onions and potatoes is certainly a time- and energy-saver.  Be sure to be cautious and delicate when dealing with the latkes in hot oil! 

Non-vegan friendliness:           

Simon, our resident latke expert, says that these taste as good as traditional non-vegan latkes, but they may not have held together quite as well.  Also, just as a note, Simon and Rachel ate some of their latkes with sour cream.

Another Reason to Visit the Bay Area:

Cinnaholic--Berkeley's very own vegan cinnamon bun bakery.  Need I say more?

Chocolate Chip Cookie Dough Bun + S'mores Bun

San Francisco: A Vegan's Best Friend

Greetings from San Francisco!  Simon and I are on a trip to California--a place I've been only once before for a conference, so this is effectively my first time here. 

I'm happy to report that San Francisco is one of the most vegan-friendly places I've ever been.  So far, I've had vegan ice cream and a vegan sausage (see below), both at omnivore-centric restaurants. 

Chipotle Vegan Sausage with Hot Peppers and Grilled Onions from Rosamunde Sausage Grill

Plus, there are friendly dogs everywhere.  So far, so good! 

Frozen Peanut Butter Banana Whip

I've been looking forward to trying out this recipe for banana-based "ice cream" for some time now.  (Click here for the recipe, which I followed as written.)  It contains just two ingredients: bananas and peanut butter.  It turns out that bananas have some pretty amazing properties when frozen--properties that are perfect for creating naturally-sweet frozen treats! 

A bowl of whip.

Comments:

Taste:           

Unfortunately, this banana whip did not live up to my expectations in a couple ways.  First, the peanut butter flavor was definitely overpowered by the banana flavor.  The banana flavor is nice, but it's not what the recipe promises.  Second, I thought the texture of the whip was a bit gummy, or almost too thick.  If I make this dish again, I might blend in a tiny bit of soymilk to make it a bit lighter. 

Accessibility:            

It's hard to beat a recipe with just two ingredients--especially when one of the ingredients is old fruit and the other is a pantry staple! 

 Ease of Preparation:      

This recipe requires a bit of advanced preparation and takes a while to make, although most of that time is inactive.  Before making the banana whip, which simply requires food processing (or blending), you need to freeze the bananas for an hour or two. 

Non-vegan friendliness:           

The original recipe authors call this dish "ice cream," but I'm calling it a "banana whip."  As a frozen banana treat, it's decent; but, as a vegan version of ice cream, it doesn't make the cut. 

Despite my mediocre review of this recipe, I might give it another shot.  I'm curious to see if I can find a way to incorporate some chocolate into the whip.  Chocolate makes everything better. 

Lentil Soup with Plantains

Now that I've recovered from my Thanksgiving-induced food coma, it's time to get cooking again.  Tonight I tried a new recipe for Lentil Soup with Plantains.  Plantains--the starchier relative of the banana--are delicious when prepared on their own (in fact, I had some fried plantains over the weekend at a Cuban restaurant in Jersey City), so combining them with lentils, another great staple food, seemed like a good idea.

A bowl of thick, hearty soup.

Note: Plantains can be used at any stage of ripeness, but this recipe is best made with plantains whose peels are turning black.

Recipe:
Lentil Soup with Plantains

• 6 cloves garlic, minced and divided in half
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 5/8 teaspoon ground thyme
• 8 cups low-sodium vegetable broth
• 1.5 cups lentils
• 3 tablespoons olive oil
• 1 large onion, diced
• 2 ripe plantains, peeled and diced
• 3 carrots, cut into 1/2-inch pieces
• 1/2 teaspoon salt
• 1/8 teaspoon ground allspice
• 3/4 cup chopped cilantro

 

First, in a large soup pot, bring half of the garlic and all of the cinnamon, cloves, thyme, and vegetable broth to a boil.  Stir in the lentils and cook for 15 minutes.

 

Meanwhile, heat the oil in a saucepan over medium-high heat and sauté the onion for about five minutes, stirring occasionally.  Reduce the heat to medium and add the plantains, carrots, and salt.  Continue sautéing for 10 minutes, or until the plantains are golden.  Then stir in the remaining garlic and the allspice; cook for three more minutes. 

 

Add the plantain mixture to the lentil pot and simmer for 15 minutes.  Finally, stir in half of the cilantro and remove from heat.

 

Garnish with remaining cilantro and serve hot.  Yields 4-5 servings. 

Comments:
Taste:            

The flavors in this soup are both deep and complex.  The lentils, carrots, and onions create a nice, savory base; then, the spices come together with the plantains' subtle sweetness to add a little something extra. And finally, to top it all off, the cilantro adds some welcome freshness.  Rachel noted that the soup's texture was a little off (it had absorbed most of the liquid by the time she ate it).

Accessibility:            

Plantains grow all year long in tropical places, so it should be easy to find them in the produce section of the grocery store (welcome to the 21st century).  If you have trouble finding fresh cilantro, you can leave it out or add another herb. 

 Ease of Preparation:      

I wrote the recipe above to involve a lot of (time-saving) multitasking.  If you'd rather take it slow, you could start cooking the onions and plantains first; then, begin to cook the lentils, and finally, combine them together. 

Non-vegan friendliness:           

This is a really hearty, filling, and interesting dish.  I'd be confident serving it to anyone. 

Blogging: 1 year and 10,000 page views later

Yesterday was Dinner is Vegan's first birthday, and sometime last night the blog passed the 10,000 page views mark.  I'd say that's pretty good timing!     

I've certainly enjoyed blogging for the past year.  It's been nice to have an ongoing project to challenge me and occupy my new-found, post-graduation free time.  I've enjoyed sharing the great (and not so great) recipes I've made with the vegan and non-vegan world.  And it's kind of cool to to have a record of the vast majority of the recipes I've made over the past year.

At the same time, I'm planning to rethink Dinner is Vegan a bit.  We all know that cooking can take up a considerable amount of time on its own, and it turns out that the blogging process takes up a significant amount of time as well.  As my time commitments grow elsewhere and as I start a new, more time- and energy-consuming job in the near future, I'm planning to cut down a bit on the frequency of my blog posts.  Whether that means posting one recipe per week or simply blogging about only the greatest recipes we make, I still do plan to blog.  But, I want blogging to be something I enjoy doing--not something that's stressful and burdensome.

I hope you stick with the blog as it enters year two!  Thanks for reading.