Category: Holiday

Holiday, Vegan

Easy Vegan Potato Latkes

Featuredby Stephanie BoschLeave a Comment on Easy Vegan Potato Latkes
Easy Vegan Potato Latkes

Happy Hanukkah to all of my wonderful Jewish friends! I am a potato lover through and through…soooo making my Potato Latkes seemed like the most obvious choice for today!  Some recipes use eggs. This one is a super simple recipe with only six ingredients! 🌱 🌱

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

Just a quick tip…after shredding your potatoes, immerse them in cold water to keep them from discoloring. If you’re using a hand grater, you can shred them directly into the bowl of water. Soaking the shreds helps to keep them from turning brown; it also has the added benefit of making crispier latkes. Tart and fruity applesauce—unsweetened is best—cuts through the grease and lightens them right up, leaving you feeling perfectly satisfied, but not stuffed!

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Easy Vegan Potato Latkes

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  • Author: Stephanie Bosch
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Description

No eggs needed!  The starchy potatoes when combined with the flour make the eggs unnecessary!

Ingredients

Scale
  • 2 large potatoes peeled, grated and squeezed dry (about 1 1/2 lbs.)
  • 1 medium yellow onion, chopped (about 1 1/4 cups)
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
  • 1/4 cup canola oil, divided, for frying 

Instructions

Instructions:        

 1. Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.

1. Combine all ingredients in large bowl. Heat oil in large skillet over medium heat. Scoop 1/2 cup potato mixture into skillet and use a spatula to flatten and shape the drops into discs. Repeat. Fry patties 3 to 4 minutes per side, or until golden brown. Cook remaining latkes in batches of 2, adding 1tablespoon of oil to skillet each time.

2. To drain, transfer latkes to wire rack on top of baking sheet lined with newspaper. Sprinkle with salt while still warm. You can also place latkes on pan in oven to keep warm. Serve with vegan sour cream or applesauce! 

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Appetizer, Holiday, Vegan

Mushroom Lentil Faux Gras

Featuredby Stephanie Bosch2 Comments on Mushroom Lentil Faux Gras
Mushroom Lentil Faux Gras

I am a sucker for French food and French wine. To this day, my favorite cookbook is still Julia Child’s “Mastering the Art of French Cooking.” A few years ago, I bought a vintage 20th edition copy released in 1971, the year I was born. The book has what looks to be wine stains across its pages, likely from the valiant efforts of another brave epicure hoping to recreate her world-famous bourguignon. I say valiant because if you’ve never seen Julia’s bourguignon recipe, let me just say it is a three-page lesson in patience. But alas, I digress.

The very first vegan cooking class that I taught was Vegan France. This recipe, along with my mushroom bourguignon, were two of my favorite recipes I shared with the class. A traditional molded foie gras is made with goose liver. It is salty and savory, and let me just say when I was a meat-eater, one of my favorite indulgences.

This recipe is an adaptation of Rebecca Leffler’s recipe from her vegan French cookbook. This “faux” gras is made with mushrooms, french green lentils, rosemary, thyme, walnuts, cognac, and a beet puree added in for color. Sure to satisfy even the most die-hard fin gourmets, I like to serve it with nice French Bordeaux and a traditional Pain de Campagne.  Bon appétit!

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Mushroom Lentil Faux Gras

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  • Author: Stephanie Bosch (Adapated from Rebecca Leffler)
  • Prep Time: 10
  • Cook Time: 10-12 minutes
  • Total Time: 0 hours
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Ingredients

Scale
  • 24 medium-sized (200g, about 2 cups) button mushrooms
  • 4 tablespoons olive oil
  • 4 tablespoons butter salted or unsalted
  • 2 small onion peeled and diced
  • 4 cloves garlic peeled and minced
  • 2 cups (800g) cooked green lentils
  • 2 cups (280g) toasted walnuts or pecans
  • 4 tablespoons liquid aminos or tamari
  • 4 teaspoons minced fresh rosemary
  • 4 teaspoons fresh thyme, minced
  • 4 tablespoons fresh sage or flat leaf parsley
  • 4 teaspoons Cognac or brandy
  • 2-teaspoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 3–4 tablespoons beetroot puree (recipe below)
  • Salt and freshly ground black pepper

Instructions

  1. Wipe the mushrooms clean. Remove stem end and slice them.

 

  1. Heat the olive oil and butter in a skillet or wide saucepan. Add the onions and garlic, and cook, stirring frequently, until the onions become translucent, 5 to 6 minutes. Add mushrooms, rosemary, thyme, sage, and Cognac/brandy and cook, stirring occasionally, until the mushrooms are soft and cooked through, another 5 to 8 minutes. Remove from heat.

 

  1. In a food processor, combine the cooked lentils, brown sugar, and cayenne. Scrape in the cooked mushroom mixture and process until completely smooth. Fold in beet puree. Taste. Add salt, pepper, additional cognac, soy sauce, or lemon juice, if it needs balancing.

 

  1. Scrape the pâté into a small serving bowl, top with a thin layer of vegan butter if using, and refrigerate for a few hours, until firm.  (If you’re making it on the fly, feel free to freeze it)

 

For Beetroot Puree:

 

  • ½ pound roasted red beets
  • ¼ cup Grapeseed oil
  • ¾ tsp salt
  • 1 tablespoons finely chopped shallot
  • 1 tablespoons water
  • ¾ teaspoons fresh cilantro leaves
  • ¾ teaspoons red wine vinegar
  • Pinch of black pepper

 

Place beets, Grapeseed oil, shallots, 1 tablespoons water, cilantro, vinegar, and remaining 3/4 teaspoon salt in a blender, and process until blended, about 5 seconds. Add beets, and process until smooth, about 40 seconds, stopping to scrape down sides as needed. Stir in black pepper.

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Holiday, Main Dish, Vegan

Stuffed Acorn Squash

Featuredby Stephanie BoschLeave a Comment on Stuffed Acorn Squash
Stuffed Acorn Squash

Thanksgiving is one of my favorite holidays. Mostly because I get to see family, eat until my heart’s content, and then lay around like a slug watching football until it’s time to go to bed. But being a vegan means I always have to bring my own food! Every year I tell myself I’m going to make something different, and every year I come back to this same recipe! I LOVE this dish for Thanksgiving. It is not only delicious, but it’s also a show stopper! Mark Twain once said, “I can live for two months on a good compliment.” And I get enough compliments on this dish to last me until Valentine’s Day!

The basmati mixed with the sweet cranberries and spicy vegan sausage is simply delicious! If you don’t want to use the Field Roast Farms sausage, you can use Crimini mushrooms instead. The vegan goat cheese is super simple to make, and I usually double the batch. I use half the cheese for this recipe (I also use it in my Mushroom Wellington recipe). And I use the other half of the cheese rolled in herbs as my holiday appetizer. You will need to make the cheese a day in advance. But if you don’t want to make your cheese, Miyoko Schinner makes a Classic Chive Double Cream Cheese that is divine and you could easily substitute.

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Stuffed Acorn Squash

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  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
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Description

Usually, I avoid using vegan “meats” from the grocery store. Typically they are highly processed and contain ingredients that I can’t pronounce. But this Field Roast Farms sausage is made 100% from fresh fruit and vegetables! Crafted from apples, Yukon gold potatoes, onions, garlic, sage, and ginger, it is the perfect “meat” for my vegan meal!  If you wish to avoid the sausage, you can easily use diced crimini mushrooms instead!  Do be aware this sausage is not gluten free. 

Ingredients

Scale

For the roasted acorn squash:

  • 2 large acorn squash
  • 1 tablespoon olive oil
  • Pinch of salt and black pepper
  • Pinch of thyme

For the filling:

  • 1 tablespoons olive oil (can use vegetable stock, if oil free)
  • 2 Field Roast Smoked Apple & Sage Sausage links, cases removed and diced
  • 1 large yellow onion, diced 
  • 1 1/2 tsp garlic (about 3 cloves)
  • 1 1/2 cup prepared rice (I used white basmati)
  • 1 tsp dried thyme 
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 cup herbed vegan goat cheese
  • ¼ teaspoon salt
  • Pinch of black pepper
  • ½ cup fresh parsley, chopped (plus more for garnish)
  • ½ cup dried cranberries
  • 1/2 cup vegan parmesan (I use Follow Your Heart)

Instructions

  1. Preheat oven to 425° degrees. Wash and dry squash. Slice squash in half from tip to stem and scoop out seeds.
  2. Place the squash halves flesh side up on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and pinch of thyme. Roast flesh side down until almost done, about 25-30 minutes. Remove squash from oven and set aside.
  3. While squash is cooking heat medium size skillet over medium heat.  Add 1 tablespoon of olive oil (or stock, if oil free) to pan.  Once the oil begins to shimmer add diced onion, sausage, and dried cranberries. Add 1 tsp each thyme, oregano, garlic powder, and parsley. Sauté until onions are translucent and sausage has browned about 6-7 minutes. Add garlic and cook until fragrant, about 30 seconds. 
  4. Add prepared rice.  Stir until rice is warmed through.
  5. Remove the skillet from heat and stir in the vegan goat cheese. Season with salt and black pepper. 
  6. When done, remove squash from oven and reduce heat to 350°.  
  7. Divide mixture between squash halves.  Top each squash with vegan parmesan cheese and return to oven.  Bake for an additional 30 minutes.  
  8. Garnish with fresh parsley. Serve warm.

Notes

The sausage mixture can be made a day ahead and refrigerated.   

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