Somebody asked me why I watch the food network -- why do I watch iron chef and holiday cookie challenge --
But this is why. They talk about things that they cook or bake in these challenges and it gives me ideas. Last night, there was a Hanukkah challenge (the lady who won was a convert -- which I loved, but I digress) and one of the challenges was to make Latkes (לביבות, potato pancakes) with no potatoes. One person used zucchini, another used Brussels sprouts (which is one of my absolute favorite Vegetables (My food pyramid has on it nuts, berries, extras -- like spices and stevia and cacao powder, etc. and the bottom part is vegetables) so today, when I came back from Whole Foods (which won't be open the third day of Hanukkah) I started making zucchini/ Brussels Sprouts/ red cabbage latkes. 1 large shredded/grated zucchini (squeeze out whatever liquid you can) about 6 or so medium to large Brussles sprouts, trimmed, cup in 1/2 and sliced, and a couple of handfuls of sliced red cabbage (Whole Foods has organic in containers) -- I sauteed up the cabbage and Brussels sprouts until it was soft. Then I added it to the grated, squeezed out zucchini -- I added 2 Tablespoons of ground chia seeds and took 1/2 cup of coconut milk and blended it with 1 Tablespoon Agar (these two things are instead of eggs) and added all the ingredient together in a bowl. I mixed everything together -- then I spooned it out on a parchment lined cookie sheet and sprayed them with organic olive oil (I get it at Trader Joe's) and baked them at 375 degrees for 30-40 minutes or until crispy (at least around the edge) -- I made a topping of non-dairy plain unsweetened yogurt (I use Kite Hill) mixed with a bit of my blueberry/raspberry "preserves" (I make this by using a bag or two of frozen berries, 1 teaspoon starch and 1/4 teaspoon of stevia powder and simmer it until it has the consistency of preserves or jam) -- it was delicious!
Update: On the 4th day of Hanuka, I came up with a quickie latke -- in a small frying pan, I sauteed (in olive oil -- organic of course) a handful (a big handful) of bagged cabbage (cole slaw mix) and a big handful of chopped red cabbage (Whole Foods sells them -- organic) in olive oil with spices and a pinch of Himalayan pink salt. After it got cooked through, I took about 1/2 cup of coconut milk and 1/2 teaspoon psyllium powder and 1/8 of a cup (2 Tablespoons) ground chia seed and whirred it together to make a fake egg. I poured the mixture over the cabbage and covered (again) the frying pan. I cooked it all until the fake egg was cooked through. I then served it with a dollop of almond based yogurt.
Update: On the 4th day of Hanuka, I came up with a quickie latke -- in a small frying pan, I sauteed (in olive oil -- organic of course) a handful (a big handful) of bagged cabbage (cole slaw mix) and a big handful of chopped red cabbage (Whole Foods sells them -- organic) in olive oil with spices and a pinch of Himalayan pink salt. After it got cooked through, I took about 1/2 cup of coconut milk and 1/2 teaspoon psyllium powder and 1/8 of a cup (2 Tablespoons) ground chia seed and whirred it together to make a fake egg. I poured the mixture over the cabbage and covered (again) the frying pan. I cooked it all until the fake egg was cooked through. I then served it with a dollop of almond based yogurt.
