Rebecca Arnold from veggie-bowl palace Whole Heart Provisions (locations in Allston, Central Square and, soon, Harvard Square’s Smith Campus Center) shared her matzo ball soup recipe with us, and she’s also been kind enough to share her non-traditional spin on latkes. Your High Holiday entertaining is set!
These latkes are made with chickpea flour for extra lightness and fluffiness, and accompanied by vegan lemon sour cream, complete with blended tofu and chives or applesauce, which gets an extra kick from (what else?) cinnamon heart Valentine’s Day candies.
Root Vegetable Latkes
- 4 small onions, peeled and rough chopped
- 2 medium Idaho potatoes, washed and rough chopped
- 2 medium sweet potatoes, washed and rough chopped
- 2 small beets, washed, stems removed
- 3 parsnips, washed and peeled
- 3 carrots, washed and peeled
- ½ butternut squash, peeled and de-seeded
- 1 cup scallions, thinly sliced
- ½ cup cornstarch
- ½ cup potato starch
- 1 cup chickpea flour
- 3 tablespoons ground flax
- 3 tablespoons salt
- 10 grinds freshly cracked black pepper
- Prep all veggies, keeping onions in one small bowl and Idaho potatoes in a second small bowl.
- Add sweet potatoes, beets, parsnips, carrots and squash in a large mixing bowl.
- Mix together scallions and all dry ingredients in a small mixing bowl.
- In a food processor, blend the onion until an onion paste forms.
- Set up a fine mesh strainer over a bowl and press the onion through the sieve, discarding the juices. Place the onion pulp in a large mixing bowl.
- Set up the grater attachment on the food processor and grate all the Idaho potatoes.
- Press the potatoes over the strainer, squeezing very well to remove the water. Discard liquid. If any potato starch sediment is left at the bottom of the bowl, add to the onion pulp.
- Add Idaho potatoes to the onion pulp.
- Run the rest of the root veggies through the grater attachment of the food processor and add them to the onions and Idaho potatoes.
- Add the dry mixture to the root veggies. Mix well.
- Let sit 15 minutes for the flax to absorb some of the liquid.
- Fry over medium-high heat in a cast iron skillet using grapeseed oil. Fry until golden brown on the first side, then flip, 2-3 minutes each side.
Sandy’s Homemade Applesauce
- 5 Cortland apples
- 5 McIntosh or Gala apples
- 1 cup water
- 2 teaspoons cinnamon
- 3 tablespoons maple syrup
- ½ cup cinnamon hearts (the little red candies from Valentine’s Day) or diced red beet to add pink color
- Wash the apples. Cut into quarters (seeds included).
- Put apples into a large sauce-pot with 1 cup water, cinnamon, maple syrup and cinnamon hearts.
- Cook over medium-low heat, covered, stirring occasionally, about 30 minutes. Cook until apples easily turn to mush when pressed with the back of a spoon.
- Remove from heat and pass the apple mixture through a foley mill, discarding skins and seeds left on top.
Vegan Lemon Chive Sour Cream
- 4 ounces tofu
- ½ cup Just Mayo
- Zest of 1 lemon
- 3 tablespoons lemon juice
- ¼ cup water
- 3 tablespoons chives
- 4-5 basil leaves (optional)
- ½ teaspoon salt
- 5 grinds freshly cracked black pepper
- Combine tofu, mayo, water and lemon juice in a blender and blend until smooth.
- Transfer to a mixing bowl, add remaining ingredients and whisk to combine.
- Season to taste. Serve with root vegetable latkes.