I’ve been doing a good bit of cooking since I got back from my Christmas trip: squash and black bean empanadas, vegan crepes with fruit, chickpea curry.<\/p>\n
Today I decided to try something new, the recipe just before the empanadas in Veganomicon<\/i>: Autumn Latkes. These are latkes made with carrot, sweet potato, and beet shreds rather than plain potato shreds. I am generally a bit of a disaster at frying things, and these vegetables do not have as much native starch as plain potatoes do, so I was quite concerned. But I made small ones and they turned out fine. They’re quite toothsome compared to plain potato latkes, which tend to get a bit fluffy in the middle as the heat makes them fall apart and bind. They’re also sweet and flavorful. Definitely a great way to try beets if you, like me, are a tad ambivalent about their flavor.<\/p>\n
The recipe lists the quantities (2 cups of beets, 1 cup each of the orange vegetables) but also gives numbers of vegetable required. I’m glad it included the quantities, because I apparently have a funny idea of what an “average size beet” is. Three of them are supposed to make two cups of shredded material. I had two beets: one that appeared “normal” to me, and one that was ginormous. Dave kindly dubbed them the Beet of Doom and the Harbinger of the Apocalypse. The Harbinger alone made 2 1\/2 cups of shredded material. I have no idea what I’m going to do with the Beet of Doom, but I can say that the latkes don’t seem to have been suffered from their high content of Harbinging.<\/p>\n
Isa’s recipe says to serve them hot, but although I tasted a few, I’m planning to eat them as leftovers, just reheating them in the toaster oven. I made her Roasted Applesauce from Vegan with a Vengeance<\/i> to go with them, and added green beans for a healthful side. I’m looking forward to lunch tomorrow! I’ll try to post a photo, since I haven’t done that in a while.<\/p>\n","protected":false},"excerpt":{"rendered":"
I’ve been doing a good bit of cooking since I got back from my Christmas trip: squash and black bean empanadas, vegan crepes with fruit, chickpea curry. Today I decided to try something new, the recipe just before the empanadas in Veganomicon: Autumn Latkes. These are latkes made with carrot, sweet potato, and beet shreds […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,14],"tags":[],"_links":{"self":[{"href":"https:\/\/lyspeth.com\/blog\/wp-json\/wp\/v2\/posts\/216"}],"collection":[{"href":"https:\/\/lyspeth.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lyspeth.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lyspeth.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lyspeth.com\/blog\/wp-json\/wp\/v2\/comments?post=216"}],"version-history":[{"count":0,"href":"https:\/\/lyspeth.com\/blog\/wp-json\/wp\/v2\/posts\/216\/revisions"}],"wp:attachment":[{"href":"https:\/\/lyspeth.com\/blog\/wp-json\/wp\/v2\/media?parent=216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lyspeth.com\/blog\/wp-json\/wp\/v2\/categories?post=216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lyspeth.com\/blog\/wp-json\/wp\/v2\/tags?post=216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}