Newark Natural Foods

Here are three potato pancake recipes for you, starting with a basic recipe that will feed a crowd. Remember to do the grating right before you start cooking the pancakes as the potato batter will turn gray if it sits too long.

You CAN peel your ‘taters, even grate them before hand if you then plop them into an ice water and lemon juice bath. If you do this, you will need to drain and pat them dry before mixing them into the batter. ( And I mean DRY!!!)

If you grate them by hand, you will have a softer and more traditional pancake. A food processor will yield long strands of potato- giving you a pancake that is crisper.

As with all pancakes, a hot pan is a must. Not smoking over a high flame- but you want to give the pan and the oil some time to get evenly hot over a medium flame. You can test for readiness by putting in a drop of water. If the pan is hot, the drop will sputter and sizzle and you’ll know you’re ready to go.

Also- let me warn you…this is messy business. Wear an apron and be resigned to cleaning the oil spatters off the stove when you are done.

My Mom’s Potato Pancakes

 8 potatoes, grated

1 finely chopped onion

4 eggs, lightly beaten

10 tbsp. flour

1 tbsp. sea salt

oil for frying ( I use canola)

Mix it all together and fry spoonfuls of batter in hot oil in a large frying pan, using enough oil to keep the bottom of the pan entirely covered. You may need to press on the spoonfuls with the back of a spoon to flatten and compress the pancakes. Flip over once first side is golden brown and then brown other side. Remove from pan and put on brown paper or paper towels to blot oil. Serve hot. Some like them with sour cream. Some like them with applesauce. I just like them plain, maybe a sprinkle of salt. For breakfast, lunch or dinner!

I have also made them without eggs. You have to fuss with them a bit more, but they taste great.

Sweet Potato Pancakes

4 sweet potatoes, peeled and grated

3 eggs, lightly beaten

2 tbsp. flour

1 tbsp. maple sugar (or dehydrated cane sugar)

1 tsp. sea salt

oil for frying

Mix it all together and fry as above.

Tri-color Potato Pancakes

2 large white potatoes, grated

1 large sweet potato, grated

1 large zucchini, grated

1 medium onion, finely chopped

2 eggs, lightly beaten

1 tbsp. chopped chives

1/4 cup matzoh meal

1 1/2 tsp. sea salt

pinch of pepper

oil for frying

Mix and fry as above

I am always looking for ways to use up bananas!

2 1/3 cup w.w. pastry flour

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

3/4 tsp. cinnamon

1 c. mashed banana

1/2 c. soymilk + 1 tsp. apple cider vinegar

1/2 stick margarine

1 1/4 cups evaporated cane juice sugar

2 eggs (can use egg replacer)

1/4 tsp. vanilla

Preheat oven to 350 degrees. Stir dry ingredients together with a whisk in small mixing bowl. In an electric mixer, beat the margarine, sugar and eggs. Add dry ingredients alternately with the milk and banana. Mix until dry ingredients are incorporated, but don’t overmix.

Pour into greased 9×13″ pan, two layer cake pans, or cupcake trays. Check with a toothpick at 25 minutes for cupcakes, 30 for layer cakes, 35 for sheet cake. 

Chocolate frosting anyone?

Traditional methods for making seitan ( a faux meat that is made from wheat gluten) call for kneading the dough under water- rinsing out the starch until you are left with just the gluten. It is time consuming and messy.

If you use wheat gluten flour as your base, you’re half way there. It is SOOO much cheaper to make than to buy pre-made. And it’s pretty easy. Try it!

 RECIPE

2 cups vital wheat gluten flour

1/4 cup nutritional yeast

2 tbsp. flour

1 cup cold water or vegetable broth

1 tbsp. tomato paste

1 tbsp olive oil

2 cloves garlic, pressed or minced finely

12 cups cold water, 1/2 cup tamari (soy sauce) for the cooking liquid

Excluding the cooking liquid ingredients, combine dry ingredients in large bowl and wet in a smaller bowl. Then mix the two together. Knead for 5 minutes until the dough is elastic. You can use the dough hook on your mixer if you have one. Let the dough rest for a few minutes.

Mix the tamari and water in large cooking pot. Roll the dough into a log (as best you can) and cut the log into 6 pieces. Drop them into the cold water and then cover the pot with its lid askew so that steam can get out. Bring to a boil, then lower heat and simmer for an hour.

Turn off the heat and let the seitan cool in the broth. To store- cut into pieces, put in a container and fill with broth. Refrigerate for up to 5 days.

Use seitan as you would chunks of beef in any recipe. It makes an awesome stroganoff paired with chunks of meaty portabella mushrooms and a “beef” bourginion that rocks!

I have free green marble, it is in pieces.  I dont want it in a land fill, and I am hoping someone is creative enough to use it.  Please contact me at maryb2@internet.net or by calling 410-287-2021.  Thanks.

- Mary

Here’s what you can do with leftover pumpkin or butternut sqush puree:

Pumpkin Waffles

1/2 cup squash or pumpkin puree

1 1/2 cups milk, dairy or soy

3 eggs, beaten

2 tbsp. butter, melted

1 cup w.w. pastry flour

2 tsp. baking powder

1/2 tsp. sea salt

2 tbsp. maple sugar

1/2 tsp. cinnamon

pinch of nutmeg

Mix we and dry ingredients separately and then blend together well, but do not overmix.  Cook according to the directions for your waffle maker.

Pumpkin Cheesecake