Monday, October 10, 2011

Vegan & Gluten Free Homemade Potato Cake

 We loveee potato pancakes.  They're the best comfort food, especially with homemade apple sauce. Unfortunately when you order these in a restaurant they're filled with eggs, butter and breadcrumbs.  So here I replaced the egg with natural Egg Replacer and replaced the bread crumbs with Gluten Free Flour. I was pleasantly surprised, you cannot tell a difference, they're SO good!
 4 Lg Yukon Gold Potatoes
3 Small Red Potatos
3-4 Garlic Cloves Chopped
1/2 White Onion
4 Stems of Fresh Chives
2 TBS Egg Replacer mixed with 6 TBS warm water
(you can prepare this in a small bowl and set aside ahead of time)
1/4 C Gluten Free All Purpose Flour
Salt & Pepper to taste

Makes 1 - 9.5" Cake 

These are pretty easy. I leave the skin on the potatoes for a more rustic cake, but you can peel if you like. Preheat Oven to 425. Add roughly chopped potatoes, onion, and chives to food processor and chop until fine like image above. Line a large bowl with a clean thin dishtowel.  Once you have your potato mix chopped pour over the dish towel and wrap the dishtowel over the mixture to remove the excess water. This will take some muscle :)  Set dishtowel with potatoes aside and clean your bowl out to remove the water.  In clean bowl add dry potato mixture, chopped garlic, salt and pepper. It should look like the image above.  To this mixture add your Egg Replacer, Gluten Free Flour and mix until well combined. In a large heated non-stick skillet add olive oil to coat it then add mix.  Flatten with a spatula and let sit for 8-10 minutes on medium/high heat.  Once you have the cake golden & crispy on one side, transfer cake into oven safe dish and bake for 20-25 minutes until golden & crispy on top. I actually boil it on high for the last few minutes to get it a little extra crispy.  Remove from oven, let cool, cut like a pie and enjoy!  Serve with Tofutti Vegan sour cream, fresh chives and homemade apple sauce.  See apple sauce recipe below.

4 Organic Granny Smith Apples
1 TSP Cinnamon
2 TBS Earth Balance
1 TBS Olive Oil
1 TBS Lemon Juice

In a large sauce pan over medium heat add Earth Balance, Olive Oil, Lemon Juice and Cinnamon. Slice Apples like image above. You can remove the skin if you like. Once apples are sliced add to sauce pan cover and let sit for 15 minutes or so.  Mix often until it looks like apple sauce!

Sunday, October 9, 2011

Vegan & Gluten Free Homemade Chocolate Chip Cookies

This time of year inspires me to bake and cook more often.  There's something so nice about colder weather and filling your home with welcoming homemade goodness.  My husband is Gluten Free and I try to do Vegan as much as possible, so here's my recipe for a Gluten Free & Vegan Cookie.  Don't be scared, they're very easy once you have the ingredients stocked and they're delicious!  

Preheat Oven to 350, spray cookie sheet, set aside.

1 1/2 C Gluten Free Pancake Mix
1/2 C Gluten Free All Purpose Flour
1 C Soft Earth Balance (Vegan Butter)
3/4 C Brown Sugar
1/4 C Honey or Agave 
(Honey technically isn't vegan, so use agave if vegan.  I use honey as it keeps the cookies a bit more gooey)
1 TBS Egg Replacer
1 TSP Vanilla Extract
1/4 TSP Salt
2 TSP Baking Soda
1 TSP Baking Powder
1 TSP Xanthan Gum
1 C Vegan Chocolate Chips

Makes 1 Dozen Cookies

Whisk Earth Balance, Brown Sugar, Vanilla Extract and Honey or Agave in a large bowl.  In a separate small bowl add Egg Replacer with 4 TBS of warm water. Whisk together then add in with butter mixture. Slowly add remaining ingredients whisking together, stir in chocolate chips. You can use an electric mixer - I don't to avoid doing more dishes, using a whisk and large spoon will work just fine. Scoop cookies on to sheet, I give them an extra roll with my hands, this helps keep them more together. A lot of Gluten Free goods tend to break apart easily so it's worth rolling them into a ball.  You can fit 8 on 1 cookie sheet.  I love them warm with a scoop of vegan vanilla ice cream!