Alma’s Charoset
This is a guest post by my daughter Alma. She says: “I was helping cook for the Passover Seder this year. I really wanted to make vegan matzoh balls for Nana (my grandmother), who is vegan. But Nana Susan said not to bother. She said that she’s tried 10 different recipes and vegan matzoh balls are always terrible. So, instead, Mama suggested that I could make the charoset this year. (She helped me.) I never actually liked charoset that much, but this year (in 2023) I liked it more — maybe because I made it myself. I made two different kinds. One of the recipes wasn’t so good because it had too much ginger in it, although Mama really liked it. The other recipe, however, everybody liked except Mama, who thought it was a bit bland.” Read the rest of this entry »
Vegetarian Ukrainian Borscht
Alma likes beets, as do Derek and I, but I don’t actually make that many dishes with them. I make a beet and lentil salad pretty often, and I occasionally make a beet and potato walnut gratin. And sometimes we just have plain beets as a side. But other than that I don’t use beets that often. I was trying to think of other things to do with beets, and a friend suggested making borscht. Given that we are smack in the middle of winter, I liked the idea of adding another soup to the rotation, so I decided to give it a try. I don’t have a recipe for borscht so I started looking on the internet. Many of the recipes I found call for meat (like this one from Serious Eats). But I found a recipe for a Ukrainian Vegetarian Borscht that looked good to me. I served it for dinner tonight with extra white beans on the side and with dark 100% rye bread from our local farmer’s market. Read the rest of this entry »
Joomuk-bap (Korean rice balls)
My Mom sent me this recipe for Korean “fist rice” many months ago. She thought these balls might be a good thing to send in Alma’s school lunchbox (aka morning snack). I kept meaning to try it but never got around to it. But I’ve now dubbed Saturday lunch “use up what’s in the fridge lunch”. I had some leftover rice that I wanted to use up. I was planning on making veggie fried rice but I realized I was out of eggs, and I remembered that this recipe doesn’t use eggs. It calls for 5! cups of cooked brown rice, but I only had about 4 in the fridge. I added in about 1 cup of leftover white rice from our local Cambodian restaurant. I unfortunately didn’t have any broccoli, so I used a bit more shiitake mushrooms (maybe 4 or 5 dried mushrooms worth), 1 large carrot (as called for), 1 zucchini, a couple scallions, and some leftover corn and peas from the fridge. We added in the full 1 Tbs. of sugar and found the rice a bit too sweet. I think next time I’d use 2 tsp. I didn’t have black sesame seeds so I used regular. I used up my last two sheets of nori (not sure if ours was roasted–I couldn’t crumble it so I cut it into small strips with scissors).
I tried to from balls using my hands but couldn’t get the rice to hold together. Then I used an ice cream scoop to make little half-balls, and that worked better. But still they weren’t holding together well enough to stay together in a lunch box. So we ended up just eating the rice with a fork. Alma said it was okay–not great, but not bad. She had only a couple of balls of rice, then she ate the scrambled tofu and miso soup that I served on the side. But she also asked for a few more balls later that afternoon. Derek quite liked it. He finished off all the leftovers the following day. I think my opinion was similar to Alma’s. It tasted fine (if a bit too sweet), but it didn’t excite me. I’d eat if it it were there but I wouldn’t rush to make it again. The combo of the sweet rice, lemon juice, and nori made the whole dish taste very much like sushi to me.
I wonder if it would taste very different if I had had the broccoli. And how do you get the balls to stick together??
Freezer-friendly breakfast tacos or breakfast burritos
I really want to find a recipe for a breakfast taco or breakfast burrito that I can make in advance and freeze, then pull out on rushed mornings. I love the idea but I just never seem to get around to trying any recipes. But finally today I tried these vegetarian breakfast burritos from Cookie and Kate. I wanted to have enough to freeze so I bought ingredients for two whole batches. (Enough for 12 8″ tortillas.) We made the first batch for breakfast, but unfortunately, they weren’t a hit, and we didn’t bother to make the second batch. So I’m still on the hunt for a good freezable breakfast taco. Maybe next time I’ll try this Love and Lemons breakfast burrito recipe. Or if anyone has a recipe they love and can recommend, please post a comment! Read the rest of this entry »
Simple veggie fried rice
When I have leftover rice in the fridge and I want a quick lunch or dinner I often make veggie fried rice. Alma likes hers pretty plain, so sometimes I made a first batch pretty plain, with just carrots, tofu, peas, and red cabbage, then I make a second spicy batch with celery, garlic, ginger, chilies, scallions, basil, etc. Then we mix the two together in whatever proportion we prefer.
For the spicier fried rice, I usually start by mincing ginger and garlic, then dice celery and carrots. After that prep is done I start the celery and carrots sautéing in olive oil in my cast iron skillet. While the carrots and celery are cooking I finely cube some tofu and throw that in as well. When the tofu is lightly browned on all sides I add some thinly sliced red cabbage (or green, or napa), the garlic, and the ginger. I might throw in some roasted peanuts as well. After about a minute I add the brown rice and wait for it to brown a little. Once it’s a little bit browned I add frozen green peas until they are warmed through, then I add 2 eggs (beaten as below). Finally, I top the fried rice off with sliced scallions, julienned basil (thai basil if I have it) and chili sauce. That’s my go-to combination but if I don’t have celery or carrots or cabbage or scallions it’s not a problem, I just leave them out. If I have other veggies around (like zucchini, mushrooms, cauliflower, bok choy, bean sprouts, or broccoli) I might chop them finely and add them as well at the appropriate time.
I don’t usually measure anything, but if you want to see some possible amounts there is one more detailed recipe below. Read the rest of this entry »
Do “ancestral grains” like quinoa really have more protein than modern grains?
I keep seeing claims online that say things like “All of these ancestral grains are packed full of fiber, nutrients, and delicious distinctive taste. They’re also higher in protein than modern grains.” Really? I keep hearing this claim about quinoa and amaranth being higher in protein than modern grains, but I’m skeptical. I guess it depends on what you consider a “modern grain.” Read the rest of this entry »
Seitan porcini “beef” stew
My sister said I had to try this delicious recipe from Post Punk Kitchen. I followed the recipe pretty closely. The only change I made was using storebought vegetarian sausages instead of homemade. And I didn’t have any dried rosemary so I used fresh. But I didn’t really care for the stew. There was nothing wrong with it per se. It wasn’t offensive. But I just didn’t find it tasty. Maybe the sausages I used were part of the problem. I like them a lot plain, but they just didn’t work in this dish at all. I think it would have been better with seitan.
I ate the stew on day 1, day 2, and day 3 and it tasted the same to me on all three days. The potatoes are cut quite large and don’t really absorb much flavor. Derek didn’t like the recipe at all. He would only take a couple bites.
Overall, I found this recipe to be a waste of a lot of expensive dried porcinis. I wouldn’t make it again. If I want some kind of savory “meaty” stew like this I much prefer the mushroom stroganoff by the same cookbook author. Sorry Hanaleah!
Baked marinated tempeh
This is another recipe from the cookbook Whole Food Cooking Every Day. I’m not a big tempeh fan, but Derek and Alma like it. They usually just buy pre-seasoned tempeh (the coriander cumin one) and eat it pan-fried for breakfast, so I thought it would be nice to add another tempeh recipe to our repertoire.
I decided to start with the base marinated tempeh recipe. It has you steam the tempeh for 5 minutes, then bake the tempeh in a marinade of apple juice, orange juice, coconut oil, soy sauce, vinegar, and garlic.
The recipe says to cover the baking dish with parchment paper and then foil, which I totally missed, then bake for 25 to 30 minutes. Even though I forgot to cover it, the final tempeh was extremely soft and limp. I couldn’t eat it, and Alma didn’t like it either. Derek thought it was reasonably tasty, although it would be better crispy. He polished off the whole dish over several days.
When I’ve made baked tempeh before it’s always gotten more crispy. Maybe I should have cooked it longer until all the liquid evaporated? Or maybe it’s just too much liquid? (2 cups of juice + 1/4 cup soy sauce and vinegar). I should compare it to my other baked tempeh recipes.
Granola from Whole Food Cooking Every Day
No one has been a big fan of the last few batches of granola I’ve made, so I wanted to try something new, and I decided to try the base granola recipe from my new cookbook, Whole Food Cooking Every Day. The author, Amy Chaplin, says it makes 15 cups, so I decided to just halve the recipe in case we didn’t like it. I successfully halved everything except the salt. Oy. The granola was inedible. I ended up making another half recipe with no salt and mixing them together, but the final product still tasted quite salty. She calls for fine sea salt and I used table salt. Maybe the sea salt is coarser, and next time I should cut back on the salt? With the saltiness caveat aside, I think I quite like this recipe. Read the rest of this entry »
Chia bircher bowl
When I looked through my new cookbook Whole Food Cooking Every Day, one of the first sections that interested me was the one for chia bircher bowls. I’m always looking for new, quick, filling, nutritious breakfast ideas. Derek isn’t a fan of chia pudding, and no one liked the two “overnight oats” recipes I’ve tried, but maybe this combo would be more of a hit? It took me a while to find the hemp seeds, but finally I got some and was ready to try the recipe.
Simple vegan winter squash soup
This is another base recipe from Amy Chaplin’s Whole Food Cooking Every Day. Compared to the Cook’s Illustrated butternut squash soup recipe I used to make, it’s much simpler, and much less rich.
All you do is saute some onion in a large pot, add some garlic and salt, then the squash (unpeeled if you’re using red kuri as I was, and cut into large cubes) and water. You simmer the squash until it crushes easily against the side of the pot (around 12 to 15 minutes). You let it cool slightly then puree in batches in an upright blender. Done. The soup had a lovely smooth texture, bright color, and a simple, clean taste. It reminds me a lot of the squash soup I got years ago at Hangawi in New York City. The flavor was just a tad boring, but I guess that’s what I get for making the base version. It was better when we added chili flakes to it. Roasted pepitas or a drizzle of pumpkin seed oil would have also been nice. Next time I should make one of the variations, like squash soup with ginger, turmeric and miso or rosemary squash soup with toasted-hazelnut milk. You can find the base recipe and the hazelnut variation here.
This recipe made a ton of soup. (The recipe says it makes 2.5 quarts.) The three of us ate it for dinner, then Derek and I each had a bowl for lunch, and I still had quite a bit to freeze. It says it freezes well, so I’m looking forward to pulling it out one night when I’m in a rush and need a hot vegetable-based appetizer or side dish.
Alma seemed to enjoy it. At least she ate it without complaint and had a small bowl for seconds.
Detailed review of the LunchBots Medium Trio snack container
Years ago I bought a big “Laptop lunch box” with four separate compartments that Chickpea used last year in Kindergarten, but it’s a pain to clean and I think four compartments are too many for a mid-morning snack. It’s also big— 9x9x2.5 inches! I wanted something smaller and simpler to pack. I also wanted something stainless steel not plastic. I read various reviews of small stainless lunch boxes. Of the reviews compendiums I read, I found the lunchbox reviews from kidseatincolor the most helpful.
I ended up choosing a LunchBots Medium Trio snack container, which is stainless steel and dishwasher safe. It’s relatively expensive, but I’ve read good reviews and heard they last forever. And compared to the Planetbox Rover, which many people rave about, it’s positively cheap! I thought about buying the lunchbox medium duo (with two compartments) instead, but I figured the trio’s three compartments are good for my “one fruit, one veggie, one filling thing” approach. Below I give more details on the size and organization, leakage and useful accessories, and durability and ease of cleanup.
Delicate, delicious, gluten-free, low-sugar muffins
This is the second recipe I’ve tried from “Whole Food Cooking Every Day: Transform the way you eat with 250 vegetarian recipes free of gluten, dairy, and refined sugar” by Amy Chaplin. I’m always looking for muffin recipes that don’t just feel like (a) more wheat in our lives, and (b) dessert in disguise. Chaplin has three base muffin recipes in her book—a vegan gluten-free recipe, a gluten-free recipe with eggs, and a grain-free recipe. Then she has a bunch of flavor variations that you can combine with any of the base recipes. I made the gluten-free recipe with eggs as my base, and tried two different flavor combinations: spiced seeded winter squash muffins and zucchini, lemon, and walnut muffins. Read the rest of this entry »
Salad dressings from Whole Food Cooking Every Day
My Kindle recommended the book “Whole Food Cooking Every Day: Transform the way you eat with 250 vegetarian recipes free of gluten, dairy, and refined sugar” by Amy Chaplin. It was free to borrow on Kindle Unlimited so I decided to check it out. I am intrigued by the cookbook’s schtick: each section has a number of “base recipes” that are meant to be staples, plus several variations for each one so that you feel like you’re getting variety even if you’re basically making the same recipes over and over. I would like to try some of her breakfast porridge recipes, and her muffins and granola. (I really need more breakfast ideas), but for most of those recipes I need to get some additional ingredients. So instead I decided to try one of her salad dressings, for which I already had everything on hand. Plus I’ve been wanting to find a new salad dressing that everyone likes. I decided to start with the first dressing in her book, which is for a raw zucchini dressing. I made the base recipe then removed half and made one of the variations by adding mint and dill and shiso leaves. I didn’t love it at that point and added some fresh basil, and at that point I thought it tasted good.
Ingredients for zucchini dressing (base recipe):
- 1 medium zucchini, cut into 1-inch chunks (about 1 3/4 cups)
- 1 (3-inch) piece scallion, white and light green parts only, coarsely chopped
- 3 Tbsp. freshly squeezed lime juice
- 3 Tbsp. extra-virgin olive oil or cold-pressed flaxseed oil
- 1/2 tsp. fine sea salt, plus more to taste
Instructions:
Combine the zucchini, scallion, lime juice, oil, and salt in an upright blender and blend until smooth, starting on a lower speed and gradually increasing it as the dressing comes together. Use a rubber spatula (with the blender off) to help move the ingredients around as necessary, or use the tamper stick if using a high-powered blender. Adjust the seasoning to taste—some variations with lots of extra herbs will need more salt. Scrape down the sides and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
My notes:
I had the herbed zucchini dressing on my salad and it was fine but I didn’t love it. I think maybe it was just too much lime? Later I tried the dressing on tofu and I thought it was delicious, and then after that on falafel. Also a winner. I think it’s so acidic it goes better on salty savory protein-rich foods, rather than salad. Derek liked the original version better than the herb version. But he also didn’t like it on his salad. Alma wouldn’t try it on the salad, but ate it happily on pan-fried tofu slices and on zucchini. Zucchini dressing on zucchini. Funny. I am curious to try it as a dipping sauce for spring rolls. The zucchini dressing in the book comes with a number of variations, including this golden citrus zucchini dressing, which sounds interesting.
The author says the dressings can’t be frozen. I wonder why. Mom, do you know? Is it the raw zucchini?
Update October 2021:
I made a batch of the creamy carrot dressing and then I separated out half of it and ginger, miso, and cayenne to make the spicy carrot miso variation. I liked both of them! We ate the spicy variation with spring rolls, which was nice, although not as good as our usual peanut sauce, and then later we used it as a dipping sauce for some storebought falafel, which was great. I think even Alma tried it, but I’m not sure. I quite liked the spicy variation on a salad with apples and grapes. I was surprised, because I hadn’t liked the zucchini dressing much on salad, but the carrot dressing for me was great. Derek was less excited, but he said it was because he doesn’t like fruit in salad.
Fava, spinach, potato burgers
We wanted to try a new burger recipe and chose this recipe for fava bean burgers out of the cookbook Plenty by Ottolenghi. It was a lot of work! It has a lot of steps and gets a lot of dishes dirty:
- Dry-fry some spices then grind them. (Skillet 1, spice grinder)
- Wilt the spinach, let it cool, squeeze out the water and chop it. (Skillet 1, sieve 1)
- Blanch the fava beans in boiling water then peel off all the skins. (Pot 1, sieve 1)
- Boil the potatoes. (Pot 1, sieve 1)
- Chop garlic, a green chile, and cilantro.
- Mash up the fava beans, potatoes, ground seeds, green chile, garlic, turmeric and oil, then add in the wilted spinach, chopped cilantro, breadcrumbs, and a egg. (bowl 1, maybe can be done in pot 1?)
- Chill the mixture for at least 30 minutes.
- Make patties and fry them in a skillet for 5 minutes on each side. (Skillet 2, or clean skillet 1)
So you can see that this recipe uses at a minimum a skillet, a pot, a sieve, a spice grinder, and a bowl, and probably a bit more than that. Oh man, if I had read the whole thing through carefully I don’t think I would have made this recipe! I thought I was skip peeling the fava beans, but I had some frozen ones from our local Turkish store and they just wouldn’t mash with the skins on, and they were bitter, so I ended up peeling most of them. Derek and I thought the burgers tasted reasonably good, but Alma wouldn’t touch them, even with ketchup.
In the end, I don’t think the recipe is worth all the trouble or oil. (The recipe calls for 3 Tbs. olive oil for the batter and another 1/2 cup sunflower oil to fry the burgers in.)
Tofu and veg in turmeric lemon grass broth
This is a quick thai-inspired recipe from the cookbook Vegetarian Supper from Deborah Madison’s Kitchen. It’s basically tofu and quick-cooking vegetables simmered in just a small amount of vibrant yellow, flavorful liquid. The first time I made it I added a few tablespoons of coconut milk, and both Derek and I really enjoyed it. It’s like a really quick thai curry without much broth at all. For my veggies I used asparagus and snow peas (from the freezer). But I used more than a handful. Maybe a few cups? I bought somen noodles for this recipe, but then forgot to cook them ahead of time, and was too hungry to wait, so we just ate the dish without rice or noodles.
I didn’t measure all that carefully. I bought 3 lemongrass stalks and used all 3, and more than one slice of ginger, and kaffir lime leaves instead of lime zest. Rather than just throw out the veggies after straining them I decided to try simmering them again, and the second batch of broth also turned out very flavorful. So I think I’d probably use more of the broth veggies and quite a bit more water—maybe 4 cups? Or at least make a second batch of broth after the first one.
Alma tasted one bite and said she didn’t like it. It was a little spicy, but even if I had left the jalapeno out I doubt she would have eaten it. I wonder how I can get her used to the flavors of a thai curry?
The recipe:
First make the broth. In a small sauce bring to a boil, then simmer, uncovered, for 15 minutes or until reduced to about 3/4 cup:
- 3 Tbs. chopped fresh or frozen lemon grass
- 2 slices fresh ginger
- grated zest of 1 lime (I couldn’t find organic limes so used a few kaffir lime leaves)
- 2 cilantro sprigs
- 1.5 cups water
- big pinch of salt
Strain the broth and add
- 1 Tbs. soy sauce or fish sauce
- 1 Tbs. brown sugar or maple syrup
While the broth is simmering, make the tofu and veggies.
- 2 garlic cloves thinly sliced
- 1 carton soft tofu, drained and cubed
- 1 tsp. toasted peanut oil (I didn’t have any so used toasted sesame oil)
- 1/4 red onion, thinly sliced crosswise
- 2 scallions, including 2 inches of the greens, diagonally sliced
- 1/2 jalapeno chile, finely diced
- a handful of quick cooking vegetables, like sugar snap peas, edamame, asparagus tips, baby bok choy, or even diced cherry tomatoes
- 1/2 tsp. ground turmeric
- a dash of coconut milk (optional)
- 1 cup cooked sticky rice or 1 oz. dry somen noodles, cooked (optional)
- 2 Tbs. cilantro leaves (for garnish)
- lime wedges (for the table)
Heat a medium skillet, add the oil, and when it’s hot add the garlic onion, scallions and chile. Stir-fry over high heat for 30 seconds, then add the veg, turmeric and tofu. Pour in the strained broth, then simmer until the veg is brigh green and tender-crisp and the tofu is hot, usually a few minutes. Taste for salt. Add the rice or noodles to the dish, if using, then garnish with 2 Tbs. cilantro leaves and serve with lime wedges.
Swiss chard and herb fritters
This is another recipe from the cookbook Jerusalem by Ottolenghi. The fritters are basically pureed swiss chard and herbs mixed with eggs and a little flour and feta cheese. You make them into little pancakes and pan-fry them. They are a great way to use up a random selection of leafy greens and herbs. Read the rest of this entry »
Roasted cauliflower and hazelnut salad
Derek chose this recipe from Ottolenghi’s cookbook Jerusalem. It has you roast the cauliflower, then mix it with roasted chopped hazelnuts, parsley, pomegranate seeds, allspice, sherry vinegar, maple syrup, and celery. Derek left out the pomegranate seeds and I couldn’t find any decent cauliflower, so we used romanesco instead. But the instructions say to roast the cauliflower for 25 to 55 minutes, and I forgot to mention to Derek that romanesco cooks more quickly than cauliflower. So when he checked it after 25 minutes it was overdone. He made the salad anyway, and said it was pretty good. Alma, predictably, didn’t like it, and I found it quite strange. The sweet dressing with maple syrup and allspice just didn’t work for me. We’ve made a classic Italian dish with cauliflower and raisins and olives before, and I haven’t liked that combo that much either. The one thing that both Derek and I liked in this recipe was the crisp celery. It was the best part.
Maybe we should try the recipe again, using cauliflower and not overcooking it, and adding the pomegranate seeds. But I’m still worried about all that allspice. A generous 1/4 tsp. is quite a lot of allspice.
Red lentil and chana dal
My sister told me recently that she tried one of the chana dal recipes on this blog and she wasn’t too impressed. She said it was okay, but it just wasn’t right somehow. So when a friend of mine (Satnam Singh) posted his own red lentil and chana dahl recipe on Facebook, we decided to give it a try. Satnam said the recipe is based on one this his mom (Dalip Kaur) makes, but he modified it a bit based on the Tadka dal recipe in the Bombay Brasserie cookbook. We made it (albeit with much less chili powder than called for) and enjoyed it. Alma, predictably, wouldn’t touch it.
Satnam gave me permission to share it on my blog. Below I’ve modified his recipe to use typical American spelling and terms.
Lentils
- 300g masoor dal (peeled and split red lentils)
- 150g chana dal (split gram)
- 3 tsp. turmeric
- 2 tsp. chili powder (Indian, not Mexican!)
- 2 ½ tsp. fine salt
- 8.5 cups water
- fresh cilantro to garnish
- Frozen curry leaves (optional)
Tempering
- 4 Tbsp. oil
- 4 large onions (about 1.2 kg), chopped
- 2 tsp. whole cumin seeds
- 6 garlic cloves, crushed or chopped
- 1 cm ginger, chopped
- 4 green chilis, seeded and chopped (optional, we used 2 jalapenos without seeds)
- 4 tsp. Kashmiri chili powder (we couldn’t find any Kashmiri chili powder, plus the dal was spicy enough for us, so we just omitted this!)
- 4 tomatoes, coarsely chopped or a 400g can of chopped tomatoes (total weight should be 400g, not drained weight)
Instructions:
- Mix masoor dal, chana dal, turmeric, chili powder, salt, and water in a large (4 to 5 quart) pot. Bring to a boil. This takes about 10 minutes on a large burner.
- Reduce heat to medium-low (3 of 9 on my stove) with lid slightly ajar. Simmer vigorously until the liquid is absorbed and the chana dal is breaking down. Stir occasionally to avoid the dal sticking to the bottom of the pot. This takes approximately 50 minutes.
- Meanwhile, chop your garlic, ginger, chili peppers, and onion.
- Heat the oil in a frying pan. When hot add the cumin seeds and fry until they crackle. Add garlic and continue frying, stirring occasionally until the aroma of cooked garlic is evident.
- Add the onion and continue frying on medium until the onion soft, very lightly browned around the edges, and starting to become sweet (but not caramelized).
- Stir in the green chillies, ginger and chilli powder and continue frying for 1.5 minutes.
- Stir in the tomatoes.
- Pour tempering over lentils and stir.
- Mix in the cilantro leaves. Garnish with a few dried red chilies if you’re trying to impress your date.
Note: Satnam says he doesn’t bother to rinse the dal—he just checks it for stones. He also doesn’t bother to skim the foam off the top when it comes to a boil. He said you can omit the tomatoes if you want—his Mom doesn’t use them. The tomatoes are inspired by the Tadka Dal recipe from the Bombay Brasserie cookbook (a cookbook written by the the chef at a fancy Indian restaurant in London). He said they add raw chopped fresh tomatoes at the end, but lightly blended canned tomatoes are a fine substitute. Satnam advises that if you want to freeze the dal, not to add the tempering. Instead, make and add the tempering for each batch of lentils when they are needed.
Latkes with half-baked potatoes
Derek wanted to make latkes for Hanukkah this year, and he found a New York Times recipe that called for pre-baking the potatoes (well, partially) then grating them. The recipe looked really simple. The only ingredients were the potatoes, salt and pepper, and the oil for frying.
But we found the recipe a bit challenging because it called for 4 large Idaho or Russet potatoes, and although we can get similar starchy potatoes they are not nearly as large. We weren’t sure how many pounds that should be, or how to adjust the cooking time. The recipe says to cook “until they are hot throughout but still raw in the middle.” That wasn’t so easy to ascertain, but we did our best.
Other than that, the recipe seemed to work okay, but we found the latkes bland. We want to add onions and maybe egg next time. Perhaps we will try this more traditional recipe.
The captious vegetarian 