This year channukah is from 22nd of December 22nd to the 29th. As the festival of lights approaches, here is a vegan take on a traditional channukah dish- potato latkes, typically made with eggs.
2 medium russet potatoes, cleaned and coarsely grated
2 TBL ground flax seeds
1/4 cup diced onion
1/2 tsp sea salt
oil for sauteing
Heat a griddle or large saute pan on high heat. Combine all ingredients except oil in a mixing bowl and mix well. Well oil the griddle or pan. Place 1-2 tablespoons of the potato mixture on the pan and cook for until the bottom is browned, approximately 3 minutes. Gently flip and cook until brown. Remove from pan and place on a plate lined with paper towels. Serve with apple sauce or vegan sour creme.
Variation: Replace potatoes with yam or sweet potato.
Vegan Sour Cream
10 minutes / 2 cups
2 cups Vegan Mayonnaise, see recipe
1 1/2 Tbl. Lemon or lime juice, fresh squeezed
1 1/2 tsp. Green onion ( the greenest part ) or chives, minced
1/2 tsp Dill, fresh, minced ( or 1/4 tsp. dry )
1. Combine all ingredients in a bowl and mix well
10 minutes / 3 1/2 cups
2 1/4 Cups Safflower oil
1 Cup Soy milk
1 Tbl Maple syrup or agave nectar
3/4 tsp Sea salt, or to taste
2-2 1/2 Apple cider vinegar, raw or lemon juice, fresh squeezed
1/2 tsp Dijon mustard
1. Combine all ingredients except vinegar or lemon juice in blender, blending until smooth. Slowly add vinegar or lemon juice until liquid thickens.