Just in time to miss Thanksgivukkah, these latkes are still crunchily delicious! I had intended to get this recipe out before Thanksgiving, but the holiday season is like the riptide currents in the Pacific Ocean; I was being torn every which way and had zero time to post any blogs. Now that life is seeming to calm before the storm of Christmas, I hope to regularly post to the blog again.
This cranberry applesauce is actually useful all fall! It combines traditional fall spices with the tartness of cranberries and green apples that can be served warm or chilled!
Ingredients:
- 2 cups fresh cranberries ($0.89)
- ½ tsp. ground cinnamon -
- ½ tsp. ground nutmeg -
- ¼ cup brown sugar ($0.23)
- ½ cup sweet red wine ($1.25)
- 4 green apples ($2.76)
Combine the cranberries, cinnamon, nutmeg, brown sugar, and wine in a medium sauce pan and bring to a boil. Reduce heat to low and simmer for 20 minutes. Core, peel, and slice the apples into bite sized chunks. Add the apples, cover, and simmer an additional 20 minutes. Remove from heat, let cool and SERVE!
 |
| Red wine brings out the subtle sweetness of the cranberries |
 |
| I left the skins on the apples the first time but the final consistency was a bit too chewy |
 |
| Cook away! The lid is important to keep the steam inside the pan so it does not dry out |
 |
| Deliciously sweet and tart cranberry applesauce! |
Fried potatoes are basically all you ever crave in life. These potato latkes take a small amount of extra preparation, but are ever so worth it!
Ingredients:
- 2 large onions, diced ($0.24)
- 1 unit egg replacer -
- 2 tbsp. whole wheat flour -
- 1¼ tsp. sea salt -
- 1 tsp. baking powder -
- 2 lbs. potatoes ($1.27)
- Vegetable oil for frying ($0.98)
Grate the potatoes. Place them in the center of a thin cloth like a cheesecloth and wring out the liquid over a bowl. Dice the onions and add the potatoes and onions to a mixing bowl. Pour out the liquid from the potatoes until only the starch remains. Scrape the starch into the mixing bowl. In a separate bowl, mix together the egg replacement, flour, sea salt, and baking powder. Stir until fully incorporated. Add this mixture to the potatoes and onions. Stir well. Heat about 4 inches of oil to 375°F, or slightly above medium heat. Take a handfuls of the mixture and flatten them into 2 inch wide circles. Drop them in the oil with a slotted spatula 3 at a time. If you place too many in the oil, the temperature will drop and the latkes will not cook correctly. Fry until they are golden brown. Place aside to cool on a paper towel. Top with the cranberry applesauce and a dollop of vegan sour cream and you have an instant Thanksgivukkah feast!
 |
| A food processor with a grater attachment is a much quicker way to grate them I live in the stone age and hand grated all the potatoes |
 |
| I also hand diced all the onions If one of my lovely readers is ever so kind enough to buy me a food processor I will dedicate a week of my time to cook for them |
 |
| This may be the hardest step in the recipe Keep moving the potatoes around to get the most liquid out |
 |
| Red skin potatoes will turn your cloth pink JUST A FAIR WARINING: it does not come out |
 |
| Eww...delicious starch! |
 |
| The Batter My proportions were wrong because I used EnerG egg replacer If the mixture is too liquidy, add more flour and baking powder LIQUIDY: (adj.) - the state of being more liquidy than desirable |
 |
| I have said this before and I will say it again: DO NOT LET THE CRISPIES THAT FLOAT AROUND STAY IN THE PAN OR THEY WILL BURN DOWN YOUR HOUSE! |
 |
| What a nice hipster pic taken with ôggl by Hipstamatic Jimmy lens with Blanko Noir film for those that care |
Seriously though. Make these latkes even if Thanksgiving was last week and you still have 3 half-eaten casseroles in the fridge! It is definitely still fall until December 21st and definitely still the season for fall foods!
No comments:
Post a Comment