Friday, September 21, 2012

Potato Latkes, Applesauce, and Cashew Sour Cream

Latkes were always one of my favorites around Jewish holidays. This recipe with all the fixings plus a bonus dessert is 100 percent from scratch, totally vegan, and delish!

3 lbs potatoes, grated (I used red and didn't peel)
1 onion, finely chopped
4 tbsp whole wheat flour
2 Ener-G egg replacers (can be found in health food store)
1 tsp baking powder
1 tsp sea salt
Mix well, then let congeal in the fridge for an hour or two.
Heat vegetable oil (safflower is my recommendation, avoid soy or canola) over medium heat in a large frying pan. Drop in tablespoons of potato mixture and flatten slightly with a spoon. Cook 3-5 min on each side. You will know it's time to flip when the spatula slides underneath easily. Makes about a dozen.

Cut 4 apples into chunks. (I used Macintosh, did not peel.)
Put in small pot, add 3/4 c water
Add a tsp of cinnamon
Add a pinch of salt
Bring to a boil, simmer on low 20 min. 

Cashew Sour Cream
Soak 2 c raw cashew nuts in cold water overnight in the fridge.
Drain and rinse.
3/4 c water
1/4 c lemon juice
1/2 tsp salt
2 tbsp olive oil
Blend in food processor until smooth.

What I did was then halve the cream, and add to one-half:
1 tbsp agave (maple would work too)
1 tsp vanilla extract
And blend again. I then used the sweet cream to make:

Peach Parfait
Layer crumbled Graham crackers (ok one thing wasn't from scratch), chopped peaches, and sweet cashew cream in individual parfait dishes. Depending on the size and shape of your cups amounts will differ. For my cups, which are conical, I did:
1 graham cracker square
1 tbsp cream
1 tbsp peach
2 graham cracker squares
1.5 tbsp cream
2 tbsp peach

Cool in fridge a few hours, then gleefully devour.

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