Zucchini and Beet Potato Latkes

Crispy, crunchy vegetable pancakes are summertime fried into pure comfort food. The fresh sweetness of the shredded vegetables is complemented by the electric zing of a creamy lemon-garlic sauce. Together, the latkes and white bean sauce make a complete and satisfying light meal or snack.

This recipe has been several years in the making. The first batch of vegan latkes I attempted were an unmitigated disaster. Weighed down by too much matzoh meal, they were too chewy, not very crispy, and a most unappealing shade of grey to boot. After slaving away on the recipe, shredding the potatoes by hand on a grater–these were my pre-food-processor days–it was a major disappointment.  I swore I would never attempt another latke again, and we resigned ourselves to clearly inferior packaged latke mixes around Hannukah.

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UnBeetable Peach Summer Sunshine Muffins

I have a dear husband who claims he doesn’t like beets.  Roasted beets? No way. Borscht? Forget about it.  So now that I have a refrigerator full of beautiful beets–classic red beets, sunny yellow beets, candy-striped chiogga beets–I wonder what I got into with this (otherwise amazing) CSA.

That’s when the beet bean burgers come out (with some soy pepperjack and enough ketchup, those will pass muster). And the beet chocolate cake (because we have never met a chocolate cake we didn’t like).  Burgers and cake will serve you well, but on the third week of beets, they won’t quite get you there.

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