Vegan Sweet Potato Latkes

Before finding out about egg substitutes, I only thought that Latkes could be made eggless by grating the potatoes so fine in the food processor that they would nearly be mashed potatoes. Technically, they then become potato pancakes. Latkes are actually made from shredded potatoes. So it is like making potato pancakes from hash browns. Learning to cook with Chickpea flour has really improved my latke recipes. For any Latke or Potato Pancake recipe, chickpea flour mixed with water is a great egg substitute. I recommend substituting 4 T. chickpea flour mixed with 4 T. of water for every egg that the recipe calls for. Since Thanksgiving fell a few days before Chanukah this year, I took inspiration from the sweet potato recipe that my Mom makes for Thanksgiving.

Vega Sweet Potato Latkes

1 lb. sweet potatoes

1/4 c. All-purpose flour

8 T. Chickpea flour

8 T. Water

1/2 t. salt

1/2 t. – 1 t. cinnamon (and other spices as desired)

Zest from a small or half a large orange

Oil for frying

Grate the potatoes. It’s easiest if you can do so in a food processor. Mix the potatoes, all-purpose flour, salt, cinnamon, and orange zest in a medium size bowl. In a separate bowl, mix together the chickpea flour and water thoroughly. Add the chickpea flour and water mixture to the potato mixture and stir it until it is thoroughly mixed in. Heat the oil in the frying pan on medium heat. Fry the latkes until they are a bit browned on both size. These latkes are great served with cranberry sauce or apple sauce.

NOTE: I feel it is very important to recognize how Thanksgiving is considered a day of morning by the Native Americans. To honor that, I recommend donating to a Native American charity every Thanksgiving.

Land Acknowledgement

Southern Style Chickpea Casserole

Many people are familiar with the Southern style casseroles and grits that have cheddar cheese in them. However, I did not encounter Gruyere cheese in recipes until I moved to Alabama. Gruyere is actually a cheese that can be found in cheese grits recipes. It is an aged cheese from Switzerland. While experimenting with the eggless German pancake recipe, I came up with this new recipe that was influenced by a cheese grits recipe.

4 T. Butter or margarine

1/4 c. Melted butter or margarine

1 1/2 c. Chickpea/garbazo bean/besan flour

1 1/2 c. Water

1 c. All purpose flour or Corn meal

1 c. Milk or non-dairy substitute

1 t. Salt

1/2 t. Pepper

6-8 oz. Shredded Gruyere cheese

1/2 c. Shredded parmesan cheese

1 Package of riced broccoli, riced cauliflower or other favorite frozen or fresh vegetables

4-6 Cloves of garlic, crushed

9 x 13 casserole dish

Preheat the oven to 425 F. While preheating the oven, melt 4 T. butter in the dish. Mix the chickpea flour with the water. Then add the other ingredients. When the butter in the pan has melted, pour the mixture into the pan. Sprinkle more parmesan cheese on top if desired. Cook for 25-30 minutes.

Eggless German Pancake (Vegan Optional)

Although I never liked the smell of egg, my Mom’s Dutch Baby Pancake used to be one of my favorite meals. Although I had tested allergic to egg, I hadn’t had an allergic reaction to eating it at first. After eating it for too many meals in a row, I began to have a slight allergic reaction to it. So I had to eliminate recipes with large amounts of egg from my diet, and I began to bake everything without egg. I still miss that and other recipes with egg in it very much. So I have been experimenting with chickpea (garbanzo bean/besan) flour mixed with water as an egg substitute (3 T. flour + 3 T. water = 1 egg). Although using chickpea flour and water for German Pancakes does not produce the beautiful puffed edge the way egg does, it is a great substitute for its excellent flavor. I believe this recipe (minus the vanilla) will be a better start for making the eggless frittatas, so I will be experimenting with that next.

4 T. Butter (or butter substitute)

1 c. + 2 T. Chickpea (Garbanzo Bean/Besan) flour

1 c. + 2 T. Water

1 c. All-purpose flour

1 c. Milk (or milk substitute)

dash of salt

1 t. vanilla

2 T. sugar (optional)

Zest of 1 lemon

powdered sugar

lemon

 

Preheat the oven to 425 F. In the 9 x 13 in. pan, melt the butter while the oven is preheating. Be careful to watch the butter, and pull it out of the oven before it browns too much and burns. In a bowl, mix together the chickpea flour and water until smooth. Add the other ingredients to the bowl and mix thoroughly. I really like adding the zest of the lemon directly into the batter. Some recipes have sugar in it and some don’t, so you can add it if you prefer. Bake for 20 min. Squeeze lemon and sprinkle powdered sugar on top before serving.

 

Eggless, Dairy Free, and Nut Free Passover Recipes

Over the last several years, I have posted Passover recipes containing corn and sunbutter. These ingredients were deemed inappropriate for Ashkenazic Passover observance for the last 800 years, but are acceptable according to Sephardic traditions. I have always preferred the Sephardic tradition to the Ashkenazic one. For those who have been raised to follow the Ashkenazic dietary restrictions that ban kitniyot (rice, legumes, seeds that are boiled similarly to grains, may have natural leavening properties, and can be made into bread), Passover can be particularly difficult for those with food allergies or who are vegetarian. Egg and meat meals are common. While the orthodox Jews banned canola (rapeseed) and sunflower, somehow cottonseed oil ended up being kosher for Passover. Despite cottonseed oil being rarely used in the United States, it and almond oil are quite common in Kosher for Passover products. In recent years, the Conservative denomination decided to allow kitniyot again due to the increase in vegetarians, Israelis, and the lack of sense of banning kitniyot. This new decision by the Conservative denomination is also relevant to the Reform, Reconstructionist, Humanist, and Renewal denominations.

For those who are more observant of religious law than these denominations, I would encourage you to consider following the dietary restrictions that allow kitniyot due to the importance of your health over religious observance of traditions related to the altering of one’s diet. When altering one’s diet, or being exposed to small amounts of allergens that normally do not cause much or any allergic reaction, an allergic reaction can occur due to a build up of allergens in the body. Every Passover I am reminded of my first year of college. While living in the dorm and eating food at the residence halls, I wasn’t too careful about cross contamination or small amounts of allergens. I hadn’t had an allergic reaction to what I ate yet. Being out of state, my Mom decided to send me a Passover care package. Although allergic to egg in large amounts, I still ate baked goods with egg in it. She mailed me matzo/matzah rolls made with egg in it, which she froze before mailing. It caused a slight allergic reaction! So I couldn’t eat egg in baked goods anymore. Now that I’ve avoided baked goods with eggs for nearly 20 years, I have been able to eat it minimally again without a reaction. I believe that I had that allergic reaction to Passover food because I had been consuming small amounts of soy and egg through out the year that built up in my body until I couldn’t handle it any more. The allergic reaction was minimal, but I learned the importance of being more careful with what I ate so my body would not feel so stressed out when I accidentally ate allergens.

Instead of baking with egg, there are a number of egg substitutes that can be used. This is an excellent chart of substitutes for one egg: https://www.egglesscooking.com/egg-substitutes/. Some have better leavening properties and some have better binding properties. I mentioned previously that I had been experimenting with chickpea (garbanzo bean, besan or gram) flour as an egg substitute. While some people are allergic to it who are also allergic to soy, I’m not allergic to it. So I would encourage people to try it cautiously and in small amounts if you are allergic to soy. However, I have had a lot of luck with using it as a binder that also has leavening properties. So, this year the kitniyot in my Passover recipes is chickpea flour. Baking with matzo meal and gluten free flour is really tough without egg, due to a lack of binding ability that these ingredients have. Yet, chickpea flour has worked really well for me in my experience with any challenging flours to cook with.

If you believe you are allergic to it, you should be able to find the egg amounts in similar recipes online in order to try your chosen egg substitute. If you are on a gluten free diet, feel free to substitute gluten free flour for the meal. You can also make these vegan recipes at any time of the year with all purpose flour instead of the meal.

Vegan Matzo Brei

(1 serving)

1 c. water

1 piece of matzo

3 T. Chickpea (Garbanzo/Besan) flour

3 T. water

Oil for frying

Other ingredients as desired for taste

Heat up 1 c. of water to a low simmer. In a separate bowl, mix 3 T. chickpea flour with 3 T. water. Break up a piece of matzo into small pieces in a bowl. Pour the hot water over it. Let it sit in the hot water until it softens. Then drain the water from the matzo. Pour the chickpea flour and water mixture over the matzo and mix it thoroughly. Many recipes add salt and pepper to taste. I prefer mixing in cinnamon for breakfast. However, you can add onion, garlic, and other vegetables for a harrier meal. Heat up oil in a frying pan. Fry the matzo brew until it has browned.

Passover Rolls or Mini Pizzas

This recipe is based on a recipe on Allrecipes.com.

2 c. matzo meal (cake meal works best)

1/2 t. salt

1/2 t. sugar

1 c. water

1/2 c. olive oil

3/4 c. Chickpea (Garbanzo bean/Besan) flour

3/4 c. Water

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet or use parchment paper instead. In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well. In a separate bowl mix chickpea flour with 3/4 c. water. Bring 1 c. water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Then mix in the chickpea flour mixture into the matzo meal mixture. Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet. It makes 6-8 rolls. You can flatten the rolls to create mini pizzas or roll the whole mixture out for one large pizza. If you cook it for pizza crust, it may be better to cook it for a shorter time since you need to cook it again with the ingredients on top. Bake at 375 degrees F (190 degrees C) for 40-50 minutes.

Passover Brownies

This recipe is based on the recipe on a cake meal box.

1 c. Chickpea (Garbanzo bean/Besan) flour

1 c. water

2 1/2 c. sugar

1 1/4 c. oil

3/4 c. cocoa powder

1 1/4 c. Matzo cake meal

1/2-1 t. mint, raspberry or orange extract (optional)

Preheat oven to 350 degrees F (180 degrees C). Mix chickpea flour and water. Then mix in the sugar until blended. Add the oil, cocoa powder, extract and cake meal and mix well.  Pour the batter into a greased 9 x 13 pan. Bake for 30 minutes. It will be easier to cut after it has been refrigerated.

 

Chickpea Flour as an Egg Substitute

Chickpeas are said to have many health benefits for people with many different health problems. It is a high fiber legume that can help to improve heart health, bone health, digestion, and lower blood sugar. As someone who is allergic to soy I have been cautious to try chickpeas. Some people who are allergic to soy are also allergic to chickpeas, but some are not. I’m allergic to peanuts, tree nuts, egg, soy, cottonseed, and kiwi. However, the person that I met who is allergic to soy and chickpeas is also allergic to wheat, but not to eggs. I have not had any allergic reaction to any other beans besides soy.

Lately, I have been very experimental with chickpeas and have been trying to add new recipes to my diet. I had read a lot about aquafaba, the water from the chickpeas can, and how it can be used as an egg substitute. However, I rarely buy canned products, so I haven’t tried it. However, I came across this excellent chart for egg substitutes on Madhurum’s Eggless Cooking site which listed chickpea flour: https://www.egglesscooking.com/egg-substitutes/. Three tablespoons of flour mixed with three tablespoons of water equals one egg.

Chickpea flour is also commonly called garbanzo bean flour, besan flour, or gram flour. Unfortunately, it is difficult to find in regular grocery stores. I found Bob’s Red Mill at very small local health food store. I found an Indian brand (besan flour) being sold for a better price at a local Mediterranean/Middle Eastern market.

The flour works very well as an egg substitute for breads, casseroles, pies, and even dishes that are meant to be made out of egg. I have used it successfully in a challah recipe which I made in a bread machine. Recently, I discovered baked oatmeal being sold at a cafe. This recipe can easily be altered by replacing the egg with chickpea flour. It can easily be made as a vegan recipe with your chosen dairy substitutes. It’s a great recipe to be eaten hot or cold, so you can easily bring it to a potluck. Chickpea flour can also be used to make vegan egg dishes like the Spanish omelette, that has been featured on many vegan blogs, or this Chickpea Frittata.