Vegan Potato Latkes

By replacing eggs with tofu, these amazing potato latkes (pancakes) are the perfect fried dish to celebrate Hanukkah. I use two frying pans to keep the production line going. People start stealing them from the plate before I ever get them to the table.

Preparation Time: 30 minutes

Cooking Time: 10 minutes a pancake/batch

Servings: 6-8

Ingredients

3 cups POTATOES (about 8 medium Yukon Gold or Idaho), drained well
1/2 pound firm TOFU, drained well
1 large ONION
1 teaspoon SALT
1/4 teaspoon BLACK PEPPER
1 clove GARLIC, optional
2 tablespoons gluten-free MATZO MEAL
1/2 cup Vegan BUTTER or other light oil for frying
Roll of PAPER TOWELS
APPLESAUCE or Vegan SOUR CREAM, optional

Directions

Using a fine or medium grater blade on your food processor,* GRATE the potatoes
DRAIN the grated potatoes really well before continuing. I put the grated potatoes in a big wire strainer over a large bowl. I then place a plate over the mixture and press down gently to express the potato starch
Using a medium grater blade on your food processor,* GRATE the onion (or finely chop if you prefer)
In a large bowl, ADD the onion to the drained potatoes and mix well
PROCESS or MASH the tofu until it is creamy with a few lumps
ADD the tofu to the onion/potato mixture
STIR in the seasonings and matzo meal
HEAT a small amount of the butter or oil in a large frying pan. Let it get hot
SPOON (or I use my hands and make patties) the mixture into the frying pan and form pancakes. I usually get 6 to 8 pancakes in the pan at a time
FLATTEN the pancakes with a spatula
FRY each pancake for about 5 minutes over medium heat, then turn over until nicely browned on both sides. (I like my latkes dark and crisp, but my spouse likes them undercooked, so it’s up to your taste how long you fry)
Layer paper towels on a plate or cookie sheet and place the cooked latkes on the paper towels to DRAIN. I make so many that I build a tower of draining latkes in paper towel tiers
Add more butter or oil as required to fry the next batch
Serve hot with applesauce or vegan sour cream

*To make latkes without a food processor, just grate the potatoes manually, chop the onions as finely as possible (or grate them too), mash the tofu, and follow the rest of the instructions above.

This recipe was inspired by Jennie Grossinger from “The Art Of Jewish Cooking,” personally autographed to my mother in 1958 by Jennie.

Potato Latkes Crisp & Hot

Vegan Pumpkin Pie

What would Thanksgiving be without a wonderful gluten-free and dairy-free vegan pumpkin pie? I usually make 2 at a time because it gets eaten so quickly (just double the recipe with no problem). Treat yourself to some vegan whipped topping to finish it off (they have so many varieties of dairy-free whipped topping these days, who can resist?)

Cook Time: 75 minutes

Servings: 8

Ingredients

1 15-ounce can of pure PUMPKIN PUREE (not pumpkin pie mix)
3/4 cup BROWN SUGAR (light brown sugar makes a nicer looking pie)
1 12-ounce packages of EXTRA FIRM SILKEN TOFU
1 teaspoon CINNAMON
1/4 teaspoon CLOVES
1/4 teaspoon NUTMEG
1/2 teaspoon SALT
1/2 teaspoon GINGER (I like ginger, use less if you don't)
1 9-inch unbaked gluten-free PIE SHELL
Vegan WHIPPED TOPPING (optional but a really good complement)

Directions

PREHEAT the oven to 435 degrees F
BLEND the pumpkin and brown sugar in a blender
ADD the tofu, salt, and spices and blend until smooth
POUR the mixture into the pie shell (I recommend putting the pie on a cookie sheet because the filling tends to run over the sides)
BAKE for 15 minutes then reduce temperature to 350 degrees F for another 60 minutes or until the filling has set
CHILL and server with vegan whipped topping

Green Bean Casserole – Vegan

This is my daughter’s all-time favorite and it disappears quickly. Nutritional yeast makes all the difference and you can get that at most health food stores (I get mine at the Amish Market). Don’t overfill the dish with too much sauce or it will be soupy. I undersize the casserole dish so that it sets up nicely.

Cook time: 20 minutes

Servings: 6

Ingredients

1/4 cup (1/2 stick) vegan BUTTER
1/4 cup gluten-free FLOUR
1 1/2 cup vegetable BROTH
1 tablespoon gluten-free TAMARI (Soy Sauce)
1/2 teaspoon GARLIC POWDER
2 tablespoons Vegetable OIL
1/4 cup NUTRITIONAL YEAST
SALT and PEPPER, to taste
2 14.5-ounce cans French-style or Cut GREEN BEANS, drained
1 2.8-ounce can of gluten-free FRENCH FRIED ONIONS (hard to find but they do exist)

Directions

PREHEAT the oven to 350 degrees F
In a medium saucepan, MELT the butter over low heat
ADD the flour and WHISK continuously until gluey
ADD the broth, tamari, and garlic powder, whisking continuously for 1 or 2 minutes, until thick and bubbly
ADD the vegetable oil and nutritional yeast. Whisk until smooth
In a small casserole dish mix the GREEN BEANS and the SAUCE so that the beans are coated. Don’t use too much sauce or it won’t set nicely
BAKE for 10 minutes
Remove from oven and SPRINKLE the French-fried onions on top
BAKE another 10 minutes, until brown and bubbly

Oven Roasted Root Vegetables

Every year I try some different veggies (this year it was purple turnips and yellow beets) depending on what looks good in the market. The natural sweetness of beets, carrots, and sweet potatoes makes this an annual Thanksgiving favorite. This dish is a great alternative to the ever-present sugar and fat-laden sweet potato casserole topped with marshmallows.

Cook Time: 50 minutes

Servings: About 12

Ingredients

2 cups CARROTS, peeled & sliced
1 pound BEETS, cut into 1" pieces
2 medium SWEET POTATOES, cut into 1" pieces
3 medium PARSNIPS, peeled & sliced
1 medium TURNIP, cut into 1" pieces
3 medium RED POTATOES, cut into 1" pieces
2 medium RED ONIONS, cut into wedges
5 cloves GARLIC, whole
1 tablespoon OLIVE OIL
1 tablespoon fresh ROSEMARY LEAVES, chopped
1 tablespoon fresh THYME LEAVES
1 cup VEGETABLE BROTH

Directions

HEAT the over to 425 degrees F
LINE a shallow roasting pan with aluminum foil. The size of the pan should match how many veggies you are using. I suggest a 17X11-inch
PLACE the veggies in the pan and mix with the herbs and the oil
ROAST the veggies for 30 minutes
POUR broth over the veggies and stir
ROAST another 20 minutes or until everything is tender