Indian Potato Pancakes*
According to Moosewood Low Fat Cookbook, "These awesome
little pancakes make a nice brunch item or an appetizer, or they
can serve as one part of a more complex meal. Serve with chutney
or favourite sauce.
1 1/2 cups grated yams, well packed
1 1/2 tsp. garam masala or curry powder
1/2 tsp. salt
1/4 cup of leeks
2 egg whites, lightly beaten [my variation-use half a pkg. of
silken tofu]
Combine the yams, garam masala or curry, salt, leeks, and egg
whites [tofu]. Warm a large non-stick skillet. Drop the batter by
a scant 1/4-cup measure onto the skillet and gently flatten into
a circle with a spatula. Make as many pancakes as will fit in
your skillet, but leave enough room to flip them.
Cook on medium heat for about 5 minutes, or until browned.
Flip the pancakes over, cover, and cook for 3 minutes on the
second side. Then uncover and cook until browned, about 3 minutes.
*From Moosewood Low-Fat Favourites. Clarkson Potter Publishers.
Spanish Potatoes*
Here's another way to spice up your potatoes on cold winter
nights.
2 pounds potatoes, cut into bite-sized wedges
2 cups chopped onions
2 to 4 garlic cloves, pressed or minced
2 tsp. olive oil
2 tsp. chili powder
1 cup undrained canned whole tomatoes (8-ounce can)
2 tbsp. parsley (fresh or dried)
salt and ground pepper to taste.
Cook the potatoes in salted water until the potatoes just
begin to soften.
Meanwhile, in a covered skillet, sauté the onions and garlic
in the olive oil over low heat. Cover and continue to cook for
about 10 minutes, until the onions are translucent. Add the chili
powder and cook for 2 minutes more. Stir in the tomatoes and
bring to a simmer.
Drain the barely tender potatoes and add them to the tomato
mixture. Stir to combine and cook until the potatoes are tender,
about 12 minutes. Sprinkle with the parsley and add salt and
pepper to taste.
Serve piping hot or cool to room temperature. *From Moosewood
Restaurant Low-Fat Favourites. Clarkson-Potter Publishers.
Dilled Potato Salad*
4 cups cubed red new potatoes
6 cups spring water
1/2 tsp. salt
1 cup sliced green bell pepper
1/2 cup diagonally diced green onions
1 cup cubed English cucumbers
1/4 cup minced fresh dill
1/4 cup cider vinegar
1 1/2 tbsp. Dijon mustard
Salt & pepper to taste
1/2 tsp. honey or rice syrup
1/2 cup sunflower oil
In a 3-quart pot, bring salted water to a boil. Add potatoes
and cook for 15 to 20 minutes until just tender. Drain and place
in a mixing bowl. Add peppers, green onions and cucumbers to
cooked potatoes.
In a bowl or blender, mix dill, vinegar and seasonings.
Trickle oil in slowly while blending or whisking vigorously,
until dressing is thick and smooth. Pour over potatoes and toss
gently but thoroughly. Serve at room temperature.
*From Big Carrot Vegetarian Cookbook. Published by Second Story
Press.
Dusseldorf Potatoes*
7 large potatoes, scrubbed
10 cups spring water
1/4 cup sunflower oil
1 1/2 cups finely chopped onions
1 tsp. turmeric
1/3 cup rye or whole wheat flour
2 tbsp. miso (light barley or rice)
2 2/3 cups spring water
2/3 cup soymilk
1/4 cup mild Dijon mustard
2 tbsp. tahini
1/4 cup snipped chives
diced fresh diced green onions
salt & pepper to taste
breadcrumbs
Place water in a 6-quart pot. Add whole potatoes and bring to
a boil over medium-high heat. Cook until, tender, about 40
minutes. Drain and plunge into cold water for one minute, drain
again, then allow to sit until thoroughly cooled. Peel if desired.
Slice in 1/4 inch-thick rounds.
Preheat oven to 375 degrees F. Sauté onions and turmeric in
oil until translucent. Stir in flour and blend well, then cook
for 2 minutes over medium heat. Mix water and miso in a small
bowl to make broth. Whisk miso broth into onions, stirring
constantly. Reduce heat and whisk in soymilk, mustard and tahini.
Season to taste with chives, salt and pepper. Simmer, stirring
and reducing until thick but still pourable.
Lightly oil a casserole pan and layer half the sliced potatoes
evenly on bottom. Pour half the sauce over them and repeat with
the remainder of potatoes and sauce. Sprinkle with bread crumbs
and bake at 375 degrees for 25 minutes until browned.
*From Big Carrot Vegetarian Cookbook. Published by Second Story
Press.
bugus@ladybugorganics.com
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