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Vegan (alt.food.vegan) This newsgroup exists to share ideas and issues of concern among vegans. We are always happy to share our recipes- perhaps especially with omnivores who are simply curious- or even better, accomodating a vegan guest for a meal! |
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Potato Pancakes
from Simply Heavenly: The Monastery Vegetarian Cookbook by George Burke
Potato Pancakes 2 c. Potatoes, peeled and put in cold water to prevent discoloration 1/2 c. Unbleached white flour 1/2 tsp. Sea salt 1/4 c. Cashew or Soy Milk 1 1/2 Tbsp. Non-dairy margarine, melted 1/2 tsp. Dill weed 1/8 tsp. Cayenne pepper Stir together the flour, salt, milk, melted margarine, dill weed, and pepper. Pat one of the potatoes dry and grate it coarsely into a sieve or colander. Press the grated potato firmly down into the sieve with the back of a large spoon to remove its moisture, then immediately stir the gratings into the flour and milk mixture. Repeat this process with each potato until all have been grated and stirred into the milk and flour. Heat a heavy skillet that has been lightly oiled. (After this initial oiling, the margarine in the pancake mixture will be sufficient for frying.) For each pancake drop about 1/3 cup of mixture into the skillet. Let it fry for about a minute until a skin forms on the bottom. Then turn over and press flat - not before. Cook 3 or 4 pancakes at a time, leaving enough space between them so that they can spread into 3 1/2 to 4-inch cakes. Fry them about 3 minutes on each side, or until they are golden brown and crisp around the edges. Transfer the finished pancakes to a heated plate and cover them with foil to keep them warm while the rest are being cooked. Add more margarine whenever you need it. Tastes good with Soy/Tofu Sour Cream or your favorite gravy. |
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Potato Pancakes
"Lorraine" > wrote in message
... > from Simply Heavenly: The Monastery Vegetarian Cookbook by George Burke > > Potato Pancakes > 2 c. Potatoes, peeled and put in cold water to prevent discoloration > 1/2 c. Unbleached white flour > 1/2 tsp. Sea salt > 1/4 c. Cashew or Soy Milk > 1 1/2 Tbsp. Non-dairy margarine, melted > 1/2 tsp. Dill weed > 1/8 tsp. Cayenne pepper > > Stir together the flour, salt, milk, melted margarine, dill weed, and > pepper. Pat one of the potatoes dry and grate it coarsely into a sieve or > colander. Press the grated potato firmly down into the sieve with the back > of a large spoon to remove its moisture, then immediately stir the gratings > into the flour and milk mixture. Repeat this process with each potato until > all have been grated and stirred into the milk and flour. Heat a heavy > skillet that has been lightly oiled. (After this initial oiling, the > margarine in the pancake mixture will be sufficient for frying.) For each > pancake drop about 1/3 cup of mixture into the skillet. Let it fry for > about a minute until a skin forms on the bottom. Then turn over and press > flat - not before. Cook 3 or 4 pancakes at a time, leaving enough space > between them so that they can spread into 3 1/2 to 4-inch cakes. Fry them > about 3 minutes on each side, or until they are golden brown and crisp > around the edges. Transfer the finished pancakes to a heated plate and > cover them with foil to keep them warm while the rest are being cooked. Add > more margarine whenever you need it. > > Tastes good with Soy/Tofu Sour Cream or your favorite gravy. > That does sound tasty! Have you tried using gram flour (made of chick-peas)? It tastes really good IMO Cheers, -- Sabine |
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Potato Pancakes
"Sabine Blochberger" > wrote in message ... > "Lorraine" > wrote in message > ... > > from Simply Heavenly: The Monastery Vegetarian Cookbook by George Burke > > > > Potato Pancakes > > 2 c. Potatoes, peeled and put in cold water to prevent discoloration > > 1/2 c. Unbleached white flour > > 1/2 tsp. Sea salt > > 1/4 c. Cashew or Soy Milk > > 1 1/2 Tbsp. Non-dairy margarine, melted > > 1/2 tsp. Dill weed > > 1/8 tsp. Cayenne pepper > > > > Stir together the flour, salt, milk, melted margarine, dill weed, and > > pepper. Pat one of the potatoes dry and grate it coarsely into a sieve or > > colander. Press the grated potato firmly down into the sieve with the > back > > of a large spoon to remove its moisture, then immediately stir the > gratings > > into the flour and milk mixture. Repeat this process with each potato > until > > all have been grated and stirred into the milk and flour. Heat a heavy > > skillet that has been lightly oiled. (After this initial oiling, the > > margarine in the pancake mixture will be sufficient for frying.) For each > > pancake drop about 1/3 cup of mixture into the skillet. Let it fry for > > about a minute until a skin forms on the bottom. Then turn over and press > > flat - not before. Cook 3 or 4 pancakes at a time, leaving enough space > > between them so that they can spread into 3 1/2 to 4-inch cakes. Fry them > > about 3 minutes on each side, or until they are golden brown and crisp > > around the edges. Transfer the finished pancakes to a heated plate and > > cover them with foil to keep them warm while the rest are being cooked. > Add > > more margarine whenever you need it. > > > > Tastes good with Soy/Tofu Sour Cream or your favorite gravy. > > > That does sound tasty! > > Have you tried using gram flour (made of chick-peas)? It tastes really good > IMO > > Cheers, > -- > Sabine Hmm... I never thought of that. I'll have to give it a try. Thanks ) Lorraine |
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Potato Pancakes
thanks for posting that! i was looking for a good potato pancake recipe.
looks awesome () ! "Lorraine" > wrote in message ... > from Simply Heavenly: The Monastery Vegetarian Cookbook by George Burke > > Potato Pancakes > 2 c. Potatoes, peeled and put in cold water to prevent discoloration > 1/2 c. Unbleached white flour > 1/2 tsp. Sea salt > 1/4 c. Cashew or Soy Milk > 1 1/2 Tbsp. Non-dairy margarine, melted > 1/2 tsp. Dill weed > 1/8 tsp. Cayenne pepper > > Stir together the flour, salt, milk, melted margarine, dill weed, and > pepper. Pat one of the potatoes dry and grate it coarsely into a sieve or > colander. Press the grated potato firmly down into the sieve with the back > of a large spoon to remove its moisture, then immediately stir the gratings > into the flour and milk mixture. Repeat this process with each potato until > all have been grated and stirred into the milk and flour. Heat a heavy > skillet that has been lightly oiled. (After this initial oiling, the > margarine in the pancake mixture will be sufficient for frying.) For each > pancake drop about 1/3 cup of mixture into the skillet. Let it fry for > about a minute until a skin forms on the bottom. Then turn over and press > flat - not before. Cook 3 or 4 pancakes at a time, leaving enough space > between them so that they can spread into 3 1/2 to 4-inch cakes. Fry them > about 3 minutes on each side, or until they are golden brown and crisp > around the edges. Transfer the finished pancakes to a heated plate and > cover them with foil to keep them warm while the rest are being cooked. Add > more margarine whenever you need it. > > Tastes good with Soy/Tofu Sour Cream or your favorite gravy. > > |
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