I'm vegan and gluten, sugar, and soy free. That means the stuff I make in my kitchen is extra awesome. Here's what I do when I get bored. All recipes are property of me, but you can borrow them long enough to make them.
L’CHAIM!
I’m technically not Jewish because my mom isn’t Jewish, but my dad is and so is all of his family, so I consider myself to be culturally half-Jewish. That basically consists of celebrating Channukah and the occasional Pesach, and I went to Israel in 2007 with 49 other Jew queers. It’s a big part of my family history, though, because a whole lot of my blood died in the Holocaust.
Anyway, I carry on a few traditions in my own special way because, well, I do everything in my own special way because I’m special and I do what I want. As I’ve mentioned before, I can’t eat potatoes, so I was trying to think of a good alternative to make latkes with. Last year, we tried squash and/or zucchini (I forget) which was good, but it wasn’t vegan. Now that I’m vegan, I have to think a little harder. I can’t use egg replacer because 1. it freaks me out and 2. it’s largely potato starch, so I came up with this new idea…
FRUIT LATKES!
- apples
- bananas
- baking powder
- frying oil
Grate the apples like you would potatoes for latkes, then mush up the banana (I used a hand blender, but any chopping/blending device would work fine). Make more apples than banana. The banana is basically the binding agent for the apples. Put in a little baking powder to firm it up a little.
Fry in oil, like deep enough to get about halfway up the latkes. Plop the batter into the pan in SMALL spoonfuls. You want each latke to be fairly thin and about 2” in diameter. If they get too big, it’s hard to flip them. So cook it for awhile, you have to watch it, until it gets brown on the bottom (you can kinda see the color from the side). Flip it, cook until the other side browns. They are REALLY easy to burn and the burned ones aren’t *bad*, they’re just not as good.
Serve with strawberry preserves and my fancypants cashew cream.
FANCYPANTS CASHEW CREAM
- water
- raw cashews
- cinnamon
- vanilla
- ginger
- nutmeg
- agave/syrup/sweetener of choice
Blend a 1:2/3 ratio of cashew to water (or thereabouts) until the cashews are blended in and you just have a liquid. Mix in everything else to taste. You can refrigerate it overnight or just put it in the freezer for about 10-15 minutes to thicken it up a little before serving.
THIS SHIT IS AMAZING U GUIZE!!
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