Vegetables Archives - Plant Based, Family Friendly Meal Planning by Stephanie Dreyer, Los Angeles

December 8, 2017
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Each year during Hanukkah, my family participates in a friendly latke competition with 5 other families. Everyone goes all out with out of the box creations, like “bagel and lox” latkes, mu shu latkes, taco latkes, sushi latkes, and more! It’s always a culinary adventure. This year, I am excited to present this Vegan Latke Slider for entry.

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased

A seasoned Beyond Burger patty is sandwiched between two of my traditional crispy vegan potato latkes. It’s a burger in paradise right there, but no latke is complete without toppings! This Vegan Latke Slider is up for the challenge with a Bubbies pickle slice and dollop of Follow Your Heart’s Thousand Island dressing.

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased

These sliders are sooooo good that you’ll be eating them long after Hanukkah is over.  Wish me luck in the competition!

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased
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Vegan Latke Sliders

Ingredients

For the latkes:

  • 1 ½ pounds russet potatoes 2 medium to large potatoes
  • 1 medium yellow onion
  • ½-¾ cup flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • Canola oil for frying
  • Vegan Thousand Island dressing such as Follow Your Heart
  • Bread and butter pickles such as Bubbies

For the sliders:

  • 2 packages Beyond Meat Beyond Burger 4 patties
  • 1 tablespoon garlic powder
  • 1/2 tablespoon seasoned salt

Instructions

For the latkes:

  1. Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out any excess liquid from the potatoes and onions.
  2. Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
  3. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
  4. Repeat with the remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain. Makes 12 latkes

For the sliders:

  1. Combine the patties and seasonings in a bowl. Mix with your hands until fully combined.
  2. Divide the meat in half and then in half again, and in half again so that you have 8 portions.
  3. Roll each portion into a ball and flatten slightly in your hand to make a patty.
  4. Heat 1 tablespoon oil in a frying pan and swirl to completely coat the pan.
  5. Add the patties once the pan is hot. Cook about 5 minutes on each side until brown and crispy on each side.
  6. To assemble, place 1 slider on top of a latkes. Top with a dollop of dressing and a pickle slice. Top with another latke.

 

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased


December 6, 2017
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The secret to these traditional vegan potato latkes is to squeeze out as much liquid from the shredded onion and potatoes as possible before making patties. The result is a crispy, crunchy latke that doesn’t need any egg to bind it together! Be sure to have bowls of dairy-free sour cream and apple sauce ready for topping these savory potato pancakes!

 

Celebrate Hanukkah with this list of 10 non-traditional ways to eat latkes. Chip and dip, pizza, sliders, & more! #vegan #plantbased #Hanukkah #latkes
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Traditional Vegan Potato Latkes

Servings 12 Latkes

Ingredients

  • 1 ½ pounds russet potatoes 2 medium to large potatoes
  • 1 medium yellow onion
  • ½-¾ cup flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • Canola oil for frying

Instructions

  1. Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out excess liquid from the potatoes and onions.

  2. Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
  3. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
  4. Repeat with remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain. Serve with dairy-free sour cream or applesauce.


November 1, 2017
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Fall is here and I am loving the varieties of squash that greet me at my local Trader Joe’s. Just seeing those unique shaped beauties puts me in a fall state of mind. I didn’t particularly like squash when I was kid. I mean, it’s scary looking, and the texture can be off-putting to picky palates. As an adult, however, I crave the comforting taste of a sweet and savory stuffed delicata squash or the fun “pasta” dinner made with spaghetti squash.

This plant-based Taco Stuffed Acorn Squash recipe is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! #vegan #dairyfree #meatless

Acorn squash is one of my favorites. It is the perfect vessel for stuffing or turning into a “bowl” of some kind. It’s subtle sweet flavor combines well with savory flavors, and is the star ingredient in a happy experiment that came to be this Taco Stuffed Acorn Squash recipe.

I was making myself lunch last Wednesday and opened the fridge to find some baked squash that I had batch cooked over the weekend. Sitting next to it was some leftover taco filling from the night before. I added my homemade pico de gallo, and came up with a quick and easy smoky, chipotle avocado sauce…and lunch was served!

This plant-based Taco Stuffed Acorn Squash recipe is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! #vegan #dairyfree #meatless

This meal is very satisfying, but doesn’t leave you filling heavy. It is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! I hope you’ll try it and let me know what you think.

This plant-based Taco Stuffed Acorn Squash recipe is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! #vegan #dairyfree #meatless
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Taco Stuffed Acorn Squash

Ingredients

  • 2 acorn squashes skin washed, cut in half lengthwise, and seeds and string removed

For the filling:

  • 1 package of meatless ground “beef”
  • 1 can black beans drain and reserve half the liquid
  • 1 onion chopped
  • 2-3 tablespoons taco seasoning or more, if desired
  • 1 tablespoon oil
  • ½ cup water

For the pico de gallo:

  • 2 Roma tomatoes finely chopped
  • ½ yellow onion finely chopped
  • ¼ cup cilantro finely chopped
  • ½ the juice of 1 lime or more if desired
  • Salt to taste

For the Smoky Avocado Sauce:

  • ½ -1 chipotle pepper in adobo sauce
  • 1 avocado
  • ¼ cup water
  • Juice of 1 lime
  • Salt to taste

Instructions

  1. Heat the oven to 350 degrees. Drizzle each squash half with ¼ teaspoon of olive oil and season with salt and pepper. Place cut side up on a baking pan and roast 25-30 minutes, until tender. Set aside.
  2. While the squash roasts, heat the oil over medium heat. Add the onion. Saute for five minutes, until translucent.
  3. Add in the meatless ground “beef” and cook for 5 minutes. Stir in the beans with the liquid
  4. Add in the taco seasoning and water. Stir well to combine. Reduce to simmer and allow to simmer 10-15 minutes until the filling becomes thick and the water is cooked through.
  5. While the meat is cooking, prepare the pico de gallo. Combine all of the ingredients in a bowl and set aside.
  6. Place all of the ingredients for the Smoky Avocado Sauce in a food processor. Pulse on low until combined and creamy. Add salt to taste.
  7. To assemble, scoop a generous amount of filling into the middle of each squash half. Top with the pico de gallo and a dollop or more of Smoky Avocado Sauce.

This meal is very satisfying, but doesn't leave you filling heavy. It is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! I hope you'll try it and let me know what you think.

 

 


October 19, 2017
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To make these vegan deviled potatoes, you first need to prepare the potatoes.  These will be your shell in place of the egg.  Look for the small baby gold potatoes, but you could also use the purple and red potatoes of the same size for a colorful dyed Easter egg inspired look!  To prepare the potatoes, just slice and bake.

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

The filling is super easy and delicious.  I used a blend of cannelini beans with the cooked potato (scooped out), along with some turmeric to give it a yellowish color. To fill your potatoes, use a pastry bag with star tip for a fancy presentation, or you can be lazy like me and use a cookie dough scoop instead! A note about scooping out your potatoes after they bake…use a small spoon (or melon baller) and be careful not to scoop all the way through to the skin.  You just need a small hole for these vegan deviled potatoes.

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

To serve, garnish with a sprinkle of paprika (that’s how my mom always does it!) and some chopped chives. Aren’t they pretty?!! These vegan deviled potatoes just sing Spring to me when served on chives. I think the kids will have so much fun with these!

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

 

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian
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Vegan Deviled Potatoes

Ingredients

  • 15 baby Dutch potatoes washed
  • 1 tablespoon olive oil
  • 1/2 can cannelini white beans drained and rinsed
  • 2 tablespoons lemon juice
  • 3 teaspoons Dijon mustard
  • 1 teaspoon turmeric
  • 6 tablespoons vegan mayo
  • Salt and pepper to taste
  • Paprika and chopped chives for garnish

Instructions

  1. Halve the potatoes and toss with salt and olive oil. Roast at 350 degrees for 30 minutes, cut side up.
  2. Cool 5 minutes and scoop out a small circle out of the potato, being careful not to scoop through to the skin.
  3. Blend the scooped potato and the remaining ingredients in a food processor until smooth. Add a little bit of water 1 tablespoon at a time if the batter is too thick.
  4. Using a pastry bag with a tip, or a cookie scoop, fill the hole in the potato.
  5. Garnish with paprika and chives.

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

 

 

 


June 12, 2017
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Vegetable Hummus Stacks

Ingredients

  • 1/4 cup Olive oil
  • Salt and pepper , to taste
  • 2 Portabello mushrooms , gills removed and cleaned
  • 1 red bell pepper , halved and seeds removed
  • 1 orange or yellow bell pepper , halved and seeds removed
  • 1 head of cauliflower , sliced into thick slabs
  • 1 tomato , cut into 4 thick slices
  • 1 zucchini , cut on the diagonal into 1/2 inch slices

Instructions

  1. Place vegetables in a bowl and drizzle with the olive oil, salt and pepper to taste.
  2. Heat grill and add vegetables, cooking about 4 minutes on each side. Remove from grill.
  3. To assemble, place mushroom on a plate. Scoop a dollop of hummus on top of it. Stack the rest of the vegetables (cauliflower, zucchini, peppers, and then tomato). Top with more hummus.

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I find the simplest recipes are usually the most delicious. Just a few quality ingredients and some fresh herbs. That’s really all you need to make delicious food. These herb roasted potatoes are just that. They are hearty and filling, but with just a drizzle of olive oil, they aren’t greasy or fattening.

I sprinkle rosemary and thyme over the potatoes and butternut squash, but sage would also taste delicious. I use garlic powder in addition to fresh garlic because I like these garlicky! You could also use a lemon pepper to change things up. Garnish with fresh Italian parsley for a pretty presentation. Have fun with these and make them your own!

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Herb Roasted Potatoes & Butternut Squash

Ingredients

  • 2 sweet potatoes , peeled and cubed
  • 1 package peeled and cubed butternut squash
  • 2 Russet potatoes or 4 Yukon gold potatoes , peeled and cubed
  • 2 tablespoons extra virgin olive oil
  • 3-4 cloves garlic , minced
  • 1 tablespoon garlic powder
  • 2 tablespoons fresh rosemary , finely chopped
  • 2 tablespoons fresh thyme , finely chopped
  • Salt and pepper , to taste

Instructions

  1. Place the potatoes and butternut squash on a baking sheet.
  2. Drizzle with the olive oil. Sprinkle with the herbs, garlic powder, salt and pepper.
  3. Roast at 400 degrees for about 30 minutes.

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My kids went crazy for yuca while we were in Miami this past summer. Yuca is also know as cassava, and is a starchy plant that is tubular in shape, kind of resembling a sweet potato. It is commonly eaten as fries and popular in Cuban cuisine in the U.S. I decided to create a healthier version of the yuca fries my family has come to love. These baked yuca fries are surprisingly quick and simple to make with just 3 ingredients! Not only are they vegan, but they are also naturally gluten-free.

The hardest part of this recipe is peeling the yuca, which you do very carefully with a knife. A regular vegetable peeler won’t penetrate the skin, so you have to use a knife to pry a small piece off and then use your fingernails and a paring knife to pull it off.

Once you have the yuca peeled, slice it into fry sticks, toss with olive oil and seasoning, and then bake. Super easy! I served it alongside our favorite roasted chipotle salsa, which the kids loved.

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Baked Yuca Fries

A healthy alternative to French fries, using yuca (vegan and gluten-free). Write a reviewSave RecipePrint

Ingredients

  • 2 large yuca , peeled and cut into sticks
  • Tajin seasoning (or other favorite taco seasoning blend)
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 400 degrees.
  2. Toss the yuca with the olive oil and seasoning.
  3. Spread the yuca sticks onto a baking sheet and place in oven for 7-10 minutes until golden brown.
  4. Allow to cool and serve immediately with salsa for dipping.

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Latkes are potato pancakes traditionally topped with sour cream or applesauce, and served during Hannukah. Since converting to Judaism almost 11 years ago, I have strived to master the art of the latke.  For the last two years, my havurah, (a group of Jewish families), has held a latke competition.  I am proud to say that I won third place last year for my “chip and dip” latke!  I am currently developing my entry for this year!

Sweet potato latkes are a fun alternative to the traditional pancakes, and they are easy to veganize by swapping out the eggs with an easy alternative that adds a protein superfood boost to these otherwise greasy snacks.

Tips for Making Sweet Potato Latkes

If you have never made latkes before, there are a few important things to know:

  • Grate your potatoes and onions well.
  • Squeeze out as much liquid as possible.
  • Don’t use too much oil.
  • Make sure the oil is hot enough before placing in your latkes.

To grate the potatoes and onions, I use a food processor with the grater blade instead of doing it with a box grater.  It makes less work and prep much faster.  If I can recruit my kids to peel the potatoes, I have hit the jackpot!

Once I have shredded the potatoes and onions, I scoop everything into a clean kitchen towel and wring out directly into the sink.  Once I get all the liquid out that I can squeeze, I empty the contents into a large mixing bowl with the rest of my ingredients.

Before making the potato patties and placing them into the oil, make sure you only pour a thin layer of oil.  Too much oil will cause the latke to fall apart and take longer to cook.  You also want to make sure the oil is hot and “fry ready” before placing your sweet potato latke down in the pan.  To test it, place the handle of a wooden spoon into the oil.  If the oil sizzles, it’s ready.

Traditional latkes use yellow onion, but for this sweet potato version, I went red instead.  Feel free to stick to the traditional if you prefer.  My kids love these topped with my caramelized onion dip, but you can also have lots of fun creating themes with your toppings.  This year, I am going to try a “taco latke” and top it with homemade guacamole and soyrizo!

This recipe makes a batch of 12 latkes.  These go so fast in my house that I can barely keep up with the demand! Because of the heavy prep involved, I usually triple the recipe and make a huge batch that the family can eat all week long.  They also freeze really well, so you can store and reheat whenever your potato craving calls!

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Egg-free Sweet Potato Latkes

Ingredients

  • 1 ½ pounds (2 medium to large potatoes)
  • ½ pound sweet potatoes (1 medium to large sweet potato)
  • 1 medium red onion
  • ½ cup flour
  • 2 flax eggs (2 tablespoons flaxseed meal + 3 tablespoons water)
  • 1 teaspoon salt
  • Canola oil , for frying

Instructions

  1. Prepare the flax eggs. Combine the flaxseed meal and water in a bowl. Stir well to combine and refrigerate until ready to use.
  2. Slice the potatoes and red onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out excess liquid from the potatoes and onions.
  3. Place the onion and potato mixture in a bowl and add the flax eggs, flour, salt, and pepper. Mix well.
  4. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
  5. Repeat with remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain.

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Whether you are going dairy-free for an allergy, want to keep it healthier, or want to do right by mama cow, you’ll want to try this recipe and experience how delicious mashed potatoes can still be without the dairy. I am ditching the dairy products for equally silky results with ingredients like Earth Balance butter, almond milk, and Tofutti sour cream. Not everyone adds sour cream to their potatoes, but I like the extra creaminess it adds. Sour cream is one of my must-haves on a baked potato, so it is only natural for me to add them to my mashed potatoes too.


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Would it surprise you to know that I eat an avocado just about every day? Chopped on top of a salad, sliced in a wrap, or mashed as guacamole, I crave avocado daily. It is a bit of a comfort food for me, and with all the “good fat” it contains, I try not to feel guilty about eating it! Today, I add a new way to eat my avos – stuffed! A stuffed avocado, you ask? Yes, it’s delicious. You will love it!


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