October 11, 2013 § 2 Comments
Hash browns, latkes, fritters, patties – whatever you want to call these, they are so freaking easy to make, versatile and healthy and my kids BOTH loved them. Unheard of. Stuff them with chopped greens and herbs and you’re away laughing.
I’ve served these smothered in guacamole and also as the pattie in a burger (made with gluten free buns from this simple recipe). You could also use them as part of a hearty vegan cooked breakfast, or a simple tasty lunch with a salad.
Easy Vegan Latkes (vegan, gluten free, nut free, soy free, oil free option)
1 medium potato, grated
1 small kumara/sweet potato, grated (or you can use all potato – you need 2 to 2 1/2 cups grated veg altogether)
Handful finely chopped greens and herbs (parsley, kale and spinach are my faves)
2 tbsp buckwheat flour
4 tbsp water
Coconut oil for frying (optional – can also dry fry in a non-stick pan)
Pinch salt (optional)
In a cup, mix together buckwheat flour and water. Once you have your potato grated, place in a tea towel and wring to squeeze out any excess moisture. In a bowl, place all ingredients and stir well to combine. Leave to sit so the buckwheat can gel up – around 10 minutes. Over a medium heat, warm your non-stick pan – add a little oil if using (I have done both ways and both worked well) – scoop heaped tablespoons onto the pan and flatten to make patties. I could fit 3 comfortably. Cook until crisp then flip and flatten again slightly and cook until crispy. Make sure it’s not so hot they burn – you want a decent even heat so they cook right through. Makes 6-7 medium latkes. Serve warm with guacamole or in a burger. Yummo!
September 11, 2013 § 11 Comments
OCT 12, 2013 UPDATE: We love this recipe so much in our family we make it once or twice a week at least. I’ve tried it a few different ways now and I’m going to update the recipe to reflect what has worked even better – I’ve realised you can use all water, or mostly water, instead of milk and they’re just as great so I’m swapping those two measurements around.
I never make it with the melted coconut oil anymore so I’m removing that altogether (now it’s oil-free, save for the little used in the pan).
I’ve tried it just using buckwheat flour and it’s still pretty good, but the brown rice flour cuts the strong flavour nicely. I’ve also made it without the tapioca and it’s fine, but I do like to use a little starch as it adds to the pancakey flavour.
You can also add a cup of fresh garden greens (young kale/spinach) to amp up the nutritional value (although when I did this I also added a little sweetener – a date and a tbsp of xylitol). I’m also going to try with banana and see how it goes.
If you’re making them and keeping them warm in the oven they sometimes have a tendency to stick together, so I stack mine in 2 or 3 piles in the oven on the lowest setting – ready to put onto each plate.
I’ve tried making them in our cast iron pan and it turns into a sticky mess – you really do need to make it in a pan/skillet with a smooth surface (though I don’t recommend Teflon pans). Let me know how yours turn out, and if you have any hot tips!
Oh man, crepes from the French Markets on a Sunday morning with a hot coffee. Is there anything better? Warm and fresh off the hot plate with melty nutella. Or lemon juice and sugar. Or cream and maple syrup. I might forgo the cruelty and ill health these days, but that doesn’t mean I need to give up the deliciousness.
Until now I have been more focused on creating fluffy American style pancakes and not the thin and delicate French delights. Why, I’m not sure, because now that I’ve found the best killer crepe recipe of all time there’s no looking back.
These might be vegan and gluten free, but you wouldn’t know it. They taste just like the ‘real’ thing. Turns out you don’t have to eat crap to eat crepes.
Now that we’re back on the sugar free wagon until my son finishes his treatment (just during the day for me, I still sneak Nice Cream at night) I served ours with Trade Aid coconut milk mixed with a little stevia, a squeeze of lemon juice and a sprinkle of my spiced pumpkin granola. But by all means go crazy with the chopped fruit, maple syrup, vegan nutella and whipped coconut cream.
I’ve been making this mix the night before and popping in a jug in the fridge ready to use the next morning, but it works just as well if you make it to use straight away (I trialled that this morning, was still great).
Adapted from this wonderful recipe, thank you Bold Vegan.
Best Crepes Ever (dairy free, egg free, gluten free, soy free, nut free, sugar free, oil free)
1 cup buckwheat flour (I made mine in the Vitamix using organic groats)
1/2 cup brown rice flour
1/2 cup tapioca flour (or you can just use 1/2 cup more buckwheat flour)
1/4 cup coconut oil, melted
1/4 tsp salt (opt)
2/3 cup non-dairy milk (I’ve made them using soy, rice and oat, all worked well)
2 cups water
1 tbsp vanilla extract (opt)
Combine all ingredients in a blender or food processor and blend until completely smooth. Warm a little coconut oil in a pan over a medium heat then scoop 1/4 cup batter in and swirl around until it makes a very thin pancake. When it turns brown at the edges and has lots of holes flip carefully with a spatula and cook other side. Replenish coconut oil after every few crepes. Keep in a warm oven until ready to serve. Makes about 12.