Tuesday, June 21, 2011

Potato Latkes and Chickpea Cutlets...Vegan French Toast

My hubby asked for french toast for breakfast on Father's Day. I think rolls make yummy french toast because they don't get as soggy (I squish them down with a spatula while cooking so they aren't so thick)! So, I made rolls first (my vegan Crescent Roll recipe which can be found by doing a search on my blog for that name)and then dipped them in a combination of flour and soy milk and cooked them in a skillet with some vegan butter. Drizzled with some homemade "Buttermilk" Syrup (another recipe available by search on my blog :-) ), these were pretty yummy.

I love potato pancakes and when I saw this recipe for Potato Latkes, I had to try it!They were delicious! I used very little oil so they took a lot longer to cook than if I had used more oil and fried them. Very delicious with ketchup drizzled on top. I also made Chickpea Cutlets, a recipe I made very early on in our vegan journey. They were delicious but I haven't made them since, partly because they are pan fried and I do very little frying now. I used a lot less oil and didn't really fry them this time. They weren't as crispy but they were wonderful. I served them with mustard sauce. I have re-posted both recipes below. I also made a salad to round out the meal!

Potato Latkes
2 large potatoes, peeled, grated and squeezed dry
1 onion, chopped
¼ cup flour
2 T dijon
1 t baking powder
¼ cup canola oil

Combine all ingredients except oil in bowl. Season with salt and pepper. Heat 1 T oil in skillet. Scoop ½ cup potato mixture into skillet and spread to make patty. Repeat with remaining potato mixture. Brown on each side. Serve.

Chickpea Cutlets (Source: Veganomicon)
1 cup cooked chickpeas
2 T olive oil
1/4 cup vital wheat gluten (recipe called for 1/2 cup but I have found that we do not like too much of this ingredient. It makes for too much of a "bready" flavor and texture. A small amount gives nice texture and not much taste)
1/2 cup bread crumbs
1/4 cup faux chicken broth
2 T soy sauce
2 cloves minced garlic
1/2 t lemon zest
1/2 t dried thyme
1/2 t paprika
1/4 t dried rubbed sage
olive oil for panfrying

In a mixing bowl, mash chickpeas and oil. Add remaning ingredients and knead for 2-3 min. Preheat skillet and pour a small layer of oil into pan so bottom is covered. Form cutlets (I made round cutlets) - I made about 8-10 - and flatten to about 1/2 in thickness. Place in hot oil and panfry 4-6 min on each side.

Mustard Sauce (Source: Veganomicon)
(My adjusted version - I just can't make a recipe exactly as written! I always have to tweek it! I get that from my mom and sister :-) ). End result:Fabulous!!
2 T cornstarch
3/4 cup faux chicken broth (recipe called for veg broth but I was out)
3 cloves garlic, minced
1/2 t dried thyme
1/2 cup sherry cooking wine (didn't have any so left it out!)
1 T olive oil
1 T soy sauce
1/4 cup Dijon mustard plus 1 t mustard seeds (recipe calls for whole-grain Dijon but I didn't have any so this is how I improvised)
2 T lemon juice (called for 1 T but since I didn't use any wine, thought I would add a tad extra lemon juice)
2 T capers (with brine)

Combine cornstarch and broth and set aside. In small saucepan, combine remaining ingredients. Slowly whisk in cornstarch mixture. Cook until bubbly and thickened. Serve over chickpea cutlets.


  1. Wow that sounds so good. I've made the chickpea cutlets twice now, but my hubby and I always wonder what sauces to have with them, this sounds great.
    How much mustard though? 1/4 cup?

  2. They are so good with the mustard sauce - so sorry for the typo!! 1/4 cup dijon mustard. Hope you enjoy!


Crispy Herbed Potato Stack

Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!

My thrown-together salad today - after discovering I had no leftovers for lunch!

Tamale Fixings

Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard

Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!

"Buttermilk" Blueberry Pancakes

"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.

"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie and Seitan Lo Mein

Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.

Chinese Broccoli Wontons in Ginger Soy Broth

Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.