I've said it before, and I am sure I'll say it again. The Jewish holidays are not easy ones for a vegan to enjoy in a traditional way. I love the concept of the big meals and the time with family and close friends, but the menu is just really tough to tackle. I came across a link on Facebook from Table Magazine just before the first night of Chanukah this year. It read: Vegan sweet and savory mini latkes. I browsed the recipe, hit Whole Foods for parsnip, sweet potato and the other ingredients, and got to work. These babies took some time to prepare, complete with a very simple tofu sour cream as an accompaniment, but they seemed well worth the time.I followed the instructions, including flipping them after 25 minutes of cooking, and sampled one that fell apart in the process. The texture was fine so they were delicate - my Cuisinart chopped the vegetables quite finely and there was cooked yam in the mix - but they were pretty good! Of course, they were lighter than typical latkes because they were neither fried nor did they contain potato, but they were just the twist I was hoping for. I baked them for 10-15 more minutes and set them on my stove top to cool as I went to get ready.
Well...good them I sampled them when I did. My curious little beagle mix got to them and polished off half the batch, knocking the other half on the floor! I was less than thrilled but in attempt to make the most of it, I did bring the tofu sour cream to dinner, along with a root vegetable puree I had also made, and spooned that atop the roasted cauliflower I prepared as well. If you make this, I think you'll like them - just keep your pets away!
