Latke Logistics

Hanukkah is just around the corner (first night is December 11 this year). Time to get out those frying pans and start cookin'. I have recipes for 10 different latkes on this website and wanted to be sure to give you all some general advice about latke-making.

Latke, a Definition and a (Very) Brief Hanukkah Story
Why latkes for Hanukkah? Hanukkah is the celebration of the rededication of the Temple after it was destroyed. When the Jews went to rebuild the Temple, they only had enough oil to light the Temple for one days. But, then, a miracle happened, and the oil lasted for eight days until they were able to make more oil to light the Temple. We eat latkes on Hanukkah because they are fried in oil. The oil reminds us of the miracle of the oil and the reason we celebrate Hanukkah.

Why are most latkes made with potatoes? "Latke" is the Yiddish word for "pancake." In Eastern Europe, from where Ashkenazi Jews (and, by default, latkes) hail, our ancestor had lots of potatoes. They made EVERYTHING with them, hence, potato latkes, potato kugel, potato knishes, etc. So, since the reason we eat latkes on Hanukkah is because of the oil, latkes can really be made of anything you can think of. I have 10 different recipes here, feel free to create your own:

Savory
Potato Latkes with Applesauce and Greek Yogurt
Sweet Potato Latkes with Apple Chutney
Southwest Latkes with Creamy Cilantro Dip
Greek Latkes with Tsatsiki Sauce
Zucchini Parmesan Latkes with Marinara Sauce
Thai Noodle Latkes with Spicy Peanut Sauce
Wild Mushroom and Goat Cheese Empanada Latkes with Salsa Verde

Sweet
Apple Pie Latkes with Ice Cream and Caramel Sauce
Bananas Foster Latkes with Rum Sauce
Chocolate Chocolate Chip Latkes with Creme Anglaise

Tips for Great Latkes
1. The real secret to great latkes is to squeeze out as much moisture as possible from the potatoes, spinach or whatever vegetables you are using. The drier, the better. In addition, be sure to squeeze each latke (before adding to the hot oil) between two teaspoons to remove as much moisture as possible.
2. Use a lot of oil. In our health-conscious world this may be counter-intuitive. But, actually, the deeper the oil (as long as it's hot enough, see next tip), the quicker the latkes cook and the LESS OIL THEY ABSORB. It is actually healthier to use MORE oil for frying.
3. Make sure your oil is HOT! To test, stick the handle end of a wooden spoon in the oil all the way down to the bottom of the pan. If small bubbles start to form, the oil is hot enough. Keep in mind that every time you add oil, you need to let it heat up again.
4. Do not over-crowd your pan! Over-crowding cools the oil too much, and the latkes won't cook.
5. The longer your oil is heating (i.e., the longer you're frying latkes), the hotter it gets. While your first few batches may take several minutes on each side to get golden, later batches will take less time because the oil gets hotter the longer it's in the pan over a hot burner.
6. Drain your excess oil. Cut paper grocery bags so you can lay them flat, with the inside touching the latkes. (I line mine on a large baking sheet; it's the perfect size!) As you fill up each layer, add more bags on top and keep stacking layers of latkes between layers of grocery bags. Alternatively, you could use paper towels, but grocery bags absorb more (pound for pound) and why waste more paper when you can just reuse what you already have?

Freezing and Reheating
If you choose to make your latkes ahead of time and freeze them, follow these steps. This a great technique if you are making a lot for a party and don't want to be a slave to the kitchen. Just make sure you have enough room in the freezer!
1. After layering the latkes between grocery bags on a baking sheet, place a grocery bag over the top layer and stick the whole baking sheet in the freezer. Allow to freeze for a few hours or overnight.
2. Remove baking sheet from freezer and place latkes into a zippered freezer bag or other container. Throw away the grocery bags. As far as I can tell, latkes can freeze forever!
3. When ready to reheat, preheat oven to 400 F and line a baking sheet with parchment paper.
4. Place the latkes (directly from the freezer) in a single layer on the parchment paper and bake until heated through. Heating time depends on size and type of latkes you are reheating. Generally, you should start checking after about 10 minutes.

Have a wonderful holiday and happy latke-making!

2009 by Allison Lattman

Chocolate Chocolate Chip Latkes with Creme Anglaise

My first attempt at chocolate chocolate chip latkes was to use brownie batter. Oy, what a mess!!!! Apparently, brownie batter just dissipates into the hot oil, creating a big oily mess in your skillet. Then, I had an idea--choux pastry! Perfect! The dough is a basic choux pastry (used for eclairs, cream puffs, crullers, etc.) with a few changes: a lot more sugar, vanilla and, of course, cocoa powder. Because of the chocolate, it can be difficult to tell when they're ready (and there's nothing worse than burnt chocolate!!!). While frying on the first side, look for bubbles to form in the center of the batter (just like pancakes), then you know it's time to flip. Continue frying on the second side for 2-3 minutes. And, ENJOY!!!!

Ingredients

1 cup water

6 tablespoons unsalted butter

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

1/4 cup unsweetened cocoa powder

1 cup white whole wheat flour

4 eggs, plus water to make 1 cup total

1/2 cup semi-sweet chocolate chips

confectioners' sugar, for serving

Creme Anglaise, for serving

Equipment

liquid measuring cup

knife

medium saucepot

measuring cups

mixing spoon

medium bowl

whisk

measuring spoons

liquid measure shot glass

stand mixer fitted with paddle attachment

large skillet

2 teaspoons

spatula or slotted spoon

brown paper grocery bags

Directions

1. In a medium bowl, combine flour and cocoa powder with whisk. Set aside.

2. In a medium saucepot over medium heat, combine water, butter, sugar, vanilla and salt. Stir and cook until butter and sugar are melted and mixture starts to boil.

3. Add flour, in fourths, to sugar mixture, thoroughly mixing after each addition. You should have something that resembles chocolate playdough.

4. Put dough into the bowl of electric mixer. Allow to cool for about 5 minutes.

5. With mixer going at low speed, add eggs (and water) one at a time, making sure each egg is thoroughly incorporated before adding the next one.

6. With mixing spoon, fold in the chocolate chips.

7. Heat 1/2 inch oil in skillet.

8. Using the teaspoons, add batter to skillet, frying until bubbles form over surface of each latke. Flip and fry for an additional 2-3 minutes.

9. Drain on brown paper grocery bags.

10. Serve immediately topped with confectioners' sugar and Creme Anglaise.

Yields about 4 dozen latkes

2009 by Allison Lattman

Creme Anglaise

Creme Anglaise is a custard sauce used for many dessert application. Have fun!

Ingredients
1 1/4 cups whole milk

1 vanilla bean

5 large egg yolks
1/4 cup granulated sugar
2 tablespoons orange liqueur

Equipment
medium saucepot

liquid measuring cup

paring knife

cutting board

measuring cups
2 medium bowls
whisk
mixing spoon
sieve
liquid measure shot glass
damp parchment paper

Directions
1. Add milk to saucepot.
2. Split vanilla bean lengthwise. With back of knife, scrape out seeds. Add seeds and pod to milk.
3. Heat milk over medium heat until small bubbles form along the edge.
4. While milk is heating, whisk together egg yolks and sugar until pale and thick.
5. When milk is ready, remove vanilla bean pod. While whisking egg mixture, add milk in a steady stream.
6. Return mixture to saucepot over medium heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
7. Pour through a sieve into a clean bowl and stir in liqueur.
8. Cover with damp parchment paper, making sure the parchment touches the surface of the custard.
9. Allow to cool to room temperature.
10. Refrigerate. Bring to room temperature when ready to use.

Yields about 1 1/2 cups

2009 by Allison Lattman

Wild Mushroom and Goat Cheese Empanadas with Salsa Verde

So, even I may have to admit that calling these latkes is pushing the envelope, but they're damn good; so, why not!

Ingredients

1 poblano pepper

1 tablespoon canola oil

1 small yellow onion, diced

1 clove garlic, minced

1 ounce portabella mushrooms, stems and spores removed, diced

1/2 ounce dried porcini mushrooms, soaked in boiling water and drained, chopped

4 ounces goat cheese

2 ounces Monterey jack cheese, shredded

1 teaspoon chopped cilantro leaves

fine sea salt, to taste

freshly ground black pepper, to taste

1 recipe Empanada Dough

white whole wheat flour, for rolling

water, for sealing

canola oil, for frying

Salsa Verde, for serving

Equipment

chef's knife

cutting board

garlic press

tongs

brown paper lunch bag

spatula

brown paper grocery bags

spoon

small bowl

colander

measuring spoons

medium bowl

mixing spoon

flat surface, for rolling

rolling pin

2-inch round cookie cutter

pastry brush

large skillet

Directions

1. Over a gas burner, roast the poblano pepper until black and charred all around. (Alternatively, cut pepper in half. Place cut side down on baking sheet and place under broiler untill charred.) Place in a brown paper lunch bag and let steam for at least 15 minutes.

2. Preheat a large skillet over medium heat. Add onion and cook until soft.

3. Add garlic and mushrooms, cook until mushrooms are soft.

4. Drain on a brown paper grocery bag.

5. Remove roasted pepper from bag. Remove charred skin, stem, seeds and white membrane. Dice pepper and add that and mushroom mixture to the mixing bowl.

6. Add cheeses, cilantro and salt and pepper. Mix.

7. On a floured surface, roll out dough (you may need to do half at a time) into 1/8-inch thick.

8. Using the 2-inch round cookie cutter, cut circles of dough. (You may reroll dough ONE more time. If you do more than that, it may become very tough.)

9. brush both sides of rounds with water.

10. Pile about 1 teaspoon of mixture on half the rounds.

11. Cover each filled round with an empty round. Stretch the dough to seal around the filling, while pushing the filling into the center. Pinch each empanada to seal tightly.

12. Heat 1/2 inch oil in skillet.

13. Add empanadas and cook on each side until golden.

14. Remove from oil and let drain on brown paper grocery bags.

15. Serve immediately with Salsa Verde.

Yields about 4 dozen empanada latkes

2009 by Allison Lattman

Empanada Dough

Empanada dough is like basic pastry dough but with the addition of eggs and vinegar. If you don't have a large capacity food processor (like like 14-cup food processor by Cuisinart), you will need to make this in batches.

Ingredients
4 1/2 cups white whole wheat flour
3 teaspoons fine sea salt
1 cup unsalted butter, cut into 1/2-inch cubes and frozen for 1 hour
2 large eggs, cold
2/3 cup ice water
2 tablespoons white vinegar, cold

Equipment
large capacity food processor fitted with bottom chopping blade
knife
liquid measuring cup
measuring spoons
liquid measure shot glass
plastic wrap

Directions
1. In the food processor combine flour and salt.
2. In a measuring cup, combine water and vinegar. Set aside.
3. Add butter. Pulse until mixture resembles cornmeal.
4. With processor running, slowly add water and vinegar in a steady stream.
5. Turn mixture onto plastic wrap. Wrap tighley and flatten into a disk.
6. Refrigerate for at least one hour.

2009 by Allison Lattman

Salsa Verde

This is the basis of green salsa. If you like yours spicier, add more serrano peppers. If you like it mild, add fewer.

Ingredients

15 tomatillos, husked and rinsed

3 serrano peppers

2 cloves garlic, peeled

1 large white onion, finely diced

2 tablespoons water

1 teaspoon ground cumin

fine sea salt, to taste

freshly ground black pepper, to taste

1 bunch cilantro leaves, finely chopped

Equipment

food processor fitted with bottom chopping blade

chef's knife

cutting board

medium saucepot

large spoon

Directions

1. Put the tomatillos, serrano peppers and garlic in the food processor. Process until pureed.

2. Put the tomatillo mixture in the saucepot. Add onion, cumin, water, salt and pepper and mix.

3. Bring to a boil over medium heat.
4. Lower heat to simmer and cook until salsa turns deeper green.

5. Cool completely. Then, stir in chopped cilantro.

Yields about 4 cups

2009 by Allison Lattman

Greek Latkes with Tsatsiki Sauce

These latkes resemble the Southwest Latkes in the way they're prepared but offer a flavor that is uniquely their own.

Ingredients
1 green bell pepper
6 ounces baby spinach
2 tablespoons canola oil
1 large red onion, diced
2 cloves garlic
1 28-ounce can fire roasted whole tomatoes, drained, peeled, seeds removed and roughly chopped
2 tablespoons pitted Kalamata olives, drained and chopped
1 8-ounce can artichoke hearts, drained and coarsly chopped
8 ounces feta cheese
1 teaspoon dried oregano
pinch red pepper flakes
fine sea salt, to taste
freshly ground black pepper, to taste
1/4 cup white whole wheat flour
2 large eggs, beaten
canola oil, for frying
Tsatsiki Sauce, for serving

Equipment
chef's knife
cutting board
brow paper lunch bag
can opener
large skillet
spatula
brown paper grocery bags
cheese cloth
large bowl
large spoon
dry measuring cups
measuring spoons
2 teaspoons

Directions
1. Over a gas burner, roast the green pepper until black and charred all around. (Alternatively, cut pepper in half. Place cut side down on baking sheet and place under broiler until charred.) Place in a brown paper lunch bag and let steam for at least 15 minutes.
2. Preheat a large skillet over medium neat. Add spinach and cook down. Remove from skillet and allow to cool.
3. Heat skillet again over medium heat. Add 2 tablespoons oil and, when oil is hot, add the diced onion and cook until just beginning to soften.
4. Add the minced garlic and cook about 1 minute.
5. Cover and reduce heat to low. Allow to sweat for about 5 minutes, until onions are translucent.
6. Drain mixture on brown paper grocery bag and put in large bowl.
7. Remove roasted pepper from bag. Remove charred skin, stem, seeds and white membrane. Dice pepper and add to the onions.
8. Squeeze out as much mositure as possible from spinach through a cheese cloth.
9. Roughly chop spinach and add to the onion mixture.
10. When all ingredients are at room temperature, add the tomatoes, olives, artichoke hearts, feta cheese, oregano, red pepper, salt and black pepper and mix.
11. Add flour and eggs and mix well.
12. Heat 1/4 inch oil in the skillet.
13. Drop mixture by spoonfuls into hot oil, leaving as much of the liquid in the bowl as possible. Cook until golden around the edges. Flip and continue frying for about another 1-2 minutes until cooked through.
14. Drain latkes on brown paper grocery bags.
15. Serve immediately with Tsasiki Sauce.

Yields 2 dozen 2-3-inch latkes

2009 by Allison Lattman

Tsatsiki Sauce

This yogurt-based sauce is traditionally served with Greek gyros (pronounced /YEE-roh/). It is tasty and creamy and can be used as a sauce for all sorts of dishes. The measurements here are just meant to be a guide. Use more seasonings if you like your sauce more flavorful or less if you like a plainer sauce.

Ingredients
6 ounces fat-free plain Greek yogurt
1 clove garlic, minced
1/2 cucumber, peeled, seeds removed and shredded
1 tablespoon extra virgin olive oil
2 teaspoons finely chopped mint leaves
2 teaspoons finely chopped dill
1 tablespoon fresh lemon juice
fine sea salt, to taste
freshly ground black pepper, to taste

Equipment
spoon
medium bowl
chef's knife
cutting board
box grater
measuring spoons
garlic press
lemon juicer

Directions
1. Mix yogurt, garlic, cucumber, olive oil, mint, dill and lemon juice. Mix until well combined.
2. Taste. Add salt and pepper and adjust seasonings to your liking.

Yields about 1 cup

2009 by Allison Lattman

Thai Noodle Latkes with Spicy Peanut Sauce

Add an Asian twist to your Hanukkah celebration with these delicious creations! Note on allergies: While the latkes themselves don't contain wheat or gluten, the hoisin sauce in the Spicy Peanut Sauce does.

Ingredients

1 pound brown rice spaghetti
6 quarts boiling water

2 tablespoons fine sea salt

1 tablespoon canola oil

1 red bell pepper, julienned into 1-2 inch strips

1 large carrot, julienned into 1-2 inch strips

6 scallions, white and tender green parts, thinly sliced

1 clove garlic, minced

1 head baby bok choy, thinly sliced crosswise, tough stems removed

3 ounces shiitake mushrooms, stems and spores removed, thinly sliced

1/2 bunch cilantro leaves, coarsly chopped

2 large eggs, beaten

1/4 cup brown rice flour

1 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

canola oil, for frying

Spicy Peanut Sauce, for serving

Equipment

large stock pot

measuring spoons

measuring cups

collander

chef's knife

cutting board

spoon

large skillet

spatula

paper grocery bag

large bowl

small bowl

whisk

measuring cups

large spoon

2 teaspoons

Directions

1. Break the spaghetti into 1-2 inch pieces.

2. Add 2 tablespoons salt to the boiling water. Add pasta and cook until al dente. Drain in collander and set aside.

3. Heat the large skillet over medium heat. Add 1 tablespoon oil and heat.

4. Add bell peppers, carrots and scallions. Cook until peppers are tender.

5. Then, add garlic, bok choy and mushrooms. Stir. Cover, reduce heat to low and cook until vegetables are tender. Drain on paper grocery bags.

6. Heat 1/2 inch of oil in the skillet.

7. In the large bowl, mix the pasta, sauteed vegetables, cilantro, eggs, flour and salt and pepper.

8. When the oil is hot, use the teaspoons to scoop mixture and press into patties. Be sure to press as much excess moisture out as possible.

9. Drop patties into oil and fry until golden on each side.

10. Drain on paper grocery bags.

Yields about 40 2- to 3-inch latkes

2009 by Allison Lattman

Spicy Peanut Sauce

Ingredients
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 tablespoon canola oil
1 tablespoon tomato paste
3 tablespoons creamy natural peanut butter
3 tablespoons hoisin sauce
1/2 teaspoon sugar
1/2 cup water

Equipment
chef's knife
cutting board
garlic press
measuring spoons
liquid measuring cup
small saucepot
mixing spoon
small whisk

Directions
1. Heat a small saucepot over medium heat. Add oil and let heat.
2. Add garlic and red pepper flakes. Cook, stirring constantly, until garlic is golden.
3. Add remaining ingredients, one at a time, whisking each one until thoroughly incorporated.
4. Bring sauce to a boil.
5. Reduce heat to low. Cook, whisking constantly, until sauce is thickened, about 1 minute.

2009 by Allison Lattman

Fall Salad

This is the perfect salad for fall. Jam packed with nutrients and color. The key to getting the most out of the beets and carrots is NOT to peel them, but to just scrub the skins with a nylon scrubber under cold running water.

Ingredients
juice of 1 lemon
1 teaspoon fresh ginger, peeled and grated
fine sea salt, to taste
freshly ground black pepper, to taste
1 beet, scrubbed and root and stem end removed
1 carrot, scrubbed and root and stem end removed
1 Granny Smith apple, quartered and cored
2 6-ounce packages baby greens (arugula, spinach, romaine, etc.)
1/2 cup raw walnut pieces
extra virgin olive oil

Equipment
chef's knife
cutting board
nylon scrubber
citrus juicer
small bowl
small wisk
microplane grater
food processor fitted with shredding blade
medium bowl
large bowl

Directions
1. In a small bowl, wisk together the lemon juice, grated ginger and salt and pepper. Set aside.
2. In the food processor, shred the beet, carrot and apple.
3. Put shredded mixture in medium bowl and toss with lemon-ginger mixture. Set aside for 10 minutes.
4. Just before serving, mix greens and walnuts with salt and pepper to taste. Drizzle olive oil over and toss.
5. Put greens on plate and top with shredded mixture. Drizzle some juice from the mixture on top. Serve.

Serves 8

2009 by Allison Lattman

Vegan, Sugar-Free, Gluten-Free Chocolate Cake

Wow!! I didn't realize how bad this picture was--sorry.


I was nervous that this cake wouldn't be the desired texture because of the lack of wheat flour. I served it this weekend at a meeting and got rave reviews. In fact, my friend Jonathan said, "I don't like chocolate, and I don't like coconut, but I went back for seconds!" What could be better?! And did I mention how easy it is to make?


Try topping this cake with Vegan Whipped Cream and Cherry Sauce, as pictured above.


Ingredients
½ cup brown rice flour
½ cup sorghum flour
½ cup soy flour
1 teaspoon xanthan gum
⅓ cup unsweetened cocoa powder
1 teaspoon espresso powder (more if desired)
1 teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup light (tasting) olive oil
¾ cup dark agave nectar
¼ cup water
½ teaspoon vanilla extract
1 tablespoon white vinegar


Equipment
dry measuring cups

dry measuring spoons

medium mixing bowl
whisk
liquid measuring cup
liquid measure shot glass
stand mixer with paddle attachment or medium mixing bowl with hand mixer
rubber spatula
8-inch square baking dish, greased with light (tasting) olive oil, bottom lined with parchment, greased again and lightly dusted with brown rice flour
cake tester
cooling racks


Directions
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flours, xanthan gum, cocoa powder, espresso powder, baking soda and salt. Set aside.
3. In the bowl of the electric mixer, mix remaining ingredients, except vinegar.
4. Add flour mixture, in fourths, mixing thoroughly and scraping down between each addition.
5. Add vinegar and mix.
6. Pour batter into prepared pan. Spread mixture with rubber spatula, being sure to seal the edges.
7. Bake 20-25 minutes until tester comes out clean.
8. Move cake to cooling rack. Let cool in pan for 10 minutes.
9. Flip cake onto cooling rack and flip right-side-up onto another cooling rack. Cool completely.


Yields 1 8-inch square cake

© 2009 by Allison Lattman

Cherry Sauce

So simple. I'm not sure why I'm even posting a recipe for this, but here it goes:

Ingredients
1 10-ounce bag frozen cherries, thawed
2 teaspoons arrowroot

Equipment
small sauce pot
spoon
dry measuring spoon

Directions
1. Heat cherries, with liquid, over medium-high heat, stirring constantly until boiling.
2. Continue cooking and stirring constantly while slowly adding arrowroot.
3. Continue to cook until thickened.

Yields about 1 cup

© 2009 by Allison Lattman

Almond Cookies (That Happen to be Vegan, Gluten-Free and Sugar-Free)

So simple and so YUMMY!!!! All of these "alternative" flours and xanthan gum can be found at your local health foods store. Don't be afraid of them!!!

As these cookies tend to burn on the bottom, the use of insulated baking sheets is very important.

Ingredients

⅔ cup sorghum flour

⅔ cup brown rice flour

⅔ cup soy flour

1 cup almond meal

1 teaspoon xanthan gum

2 teaspoons baking powder

½ teaspoon ground cinnamon

⅛ teaspoon fine sea salt

¼ cup light (tasting) olive oil

⅓ cup dark agave nectar

1 teaspoon vanilla extract

¼ teaspoon almond extract

zest of ½ an orange

1 cup slivered almonds

½ teaspoon ground cinnamon

Equipment

dry measuring cups

dry measuring spoons

medium mixing bowl

whisk

stand mixer with paddle attachement or large bowl and hand mixer

liquid measuring cup

liquid measure shot glass

microplane grater

rubber spatula

plate

insulated baking sheets lined with parchment paper

cooling racks

spatula

Directions

1. Preheat oven to 350°F.

2. Whisk together flours, almond meal, xanthan gum, baking powder, ½ teaspoon cinnamon and salt in medium bowl. Set aside.

3. In the bowl of an electric mixer, mix together the olive oil, agave nectar, vanilla and almond extracts and orange zest.

4. Add flour mixture, in fourths, beating thoroughly and scraping down between each addition.

5. Mix together slivered almonds and remaining cinnamon on a plate.

6. With damp hands, roll dough into 1 ½-inch balls.

7. Roll balls in almond-cinnamon mixture. Place on baking sheets and flatten slightly.

8. Bake for 18 minutes.

9. Remove baking sheets from oven to cooling racks.

10. Allow cookies to cool on baking sheets for 5 minutes.

11. Remove cookies from baking sheets and allow to cool on cooling racks until completely cooled.

Yields 2 dozen cookies

© 2009 by Allison Lattman

Smoked Eggplant Dip

I served this for the first time as an appetizer during my Passover seder. It got such rave reviews, that I served it again at a meeting. Again, everybody loved it. It is certainly now in my repertoire of "go-to" recipes. Just like the Hummus, for an alternative to pita or chips, try serving with endive and fresh veggies.

Ingredients
2 large eggplants

1 tablespoon lemon juice

1 tablespoon extra virgin olive oil

4 garlic cloves, minced
½ teaspoon paprika, plus extra for topping
¼ teaspoon ground cumin
pinch crushed red pepper flakes
fine sea salt, to taste
freshly ground black pepper, to taste
½ teaspoon coarse sea salt
1 teaspoon finely chopped Italian parsley

Equipment
tongs
baking sheet lined with parchment paper
chef's knife
cutting board
citrus juicer
small bowl
small whisk
liquid measure shot glass
garlic press
dry measuring spoons
spoon
colander lined with 2 layers of cheese cloth
medium mixing bowl
rubber spatula

Directions
1. Preheat oven to 375°F.
2. Place the eggplants atop open flames of gas burners, turning with tongs as each side becomes charred.
3. Place charred eggpants on prepared baking sheets. Bake about 20 minutes, until soft.
4. Allow eggplants to cool until ready to handle.
5. Meanwhile, mix remaining ingredients, except for coarse sea salt and parsley, in a small bowl and set aside.
6. Slice eggplants lengthwise, scoop out the insides and coarsly chop.
7. Mix eggplant with coarse sea salt and place in cheese cloth-lined colander.
8. Let drain for 10 minutes. Press out remaining moisture with the back of a spoon.
7. In a large bowl, mix eggplant with lemon juice mixture.
8. Serve topped with chopped parsley and paprika.

Yields about 2 cups

© 2009 by Allison Lattman

Hummus

This recipe is so delicious and easy. You just plop everything in the food processor and, ta-da, that's it! Try topping it with olive oil, toasted pine nuts, fried red onion and za'atar (Middle-Eastern spice) for some extra-special flair, as pictured above. For an alternative to pita or chips, use endive or other fresh veggies.

Ingredients
1 15-ounce can chick peas, drained, reserving liquid
¼ cup tahini, preferably raw (Raw tahini tends to be really thick. If this is the case, add about a tablespoon or 2 of extra virgin olive oil to thin it out.)
3 tablespoons lemon juice
2 cloves garlic, cut into 3 pieces each
¼ teaspoon ground cumin
fine sea salt, to taste
ground white pepper, to taste

Equipment
can opener
food processor fitted with bottom chopping blade
rubber spatula
dry measuring cups
citrus juicer
liquid measure shot glass
chef's knife
cutting board
dry measuring spoons

Directions
1. Place drained chick peas, tahini (olive oil, if using), lemon juice, garlic, cumin, salt and pepper in the food processor.
2. Process until a paste is formed.
3. With processor running, add reserved chick pea liquid until desired consistency is achieved.
4. Taste and adjust seasonings as necessary.

Yields about 2 cups

© 2009 by Allison Lattman

Falafel: Baked, Not Fried

These falafel are baked instead of being fried. Not only is it easier on your kitchen (oy, the mess), but it's also easier on your digestive system and thighs. Baking the falafel also retains the flavors that are lost in frying. Also, flattening falafel (whether baking, frying or dehydrating) allows the insides to cook; so, they don't end up raw and mealy.

I like serving these atop a nice salad with romaine, red leaf lettuce, pine nuts, cucumber and red onion. You can add tomato and olives, if desired, or whatever else you want. I toss the salad ingredients with Greek Dressing, place the falafel on top and finish with Tahini Sauce.

Ingredients
scant 2 cups dried chick peas
5 cups cold filtered water
4 scallions, chopped
4 cloves garlic, minced
¼ cup minced Italian parsley
1 tablespoon chopped fresh mint
1 teaspoon minced jalapeño pepper
1 teaspoon fine sea salt
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
1 ½ teaspoons baking powder
3 tablespoons warm filtered water
extra virgin olive oil

Equipment
dry measuring cups
liquid measuring cup
large mixing bowl
colander
chef's knife
cutting board
garlic press
dry measuring spoons
food processor fitted with bottom chopping blade
rubber spatula
small bowl
liquid measure shot glass
small whisk
plastic wrap
large baking sheet lined with parchment paper then greased with extra virgin olive oil
spatula

Directions
1. Place chick peas and water in a large bowl. Soak for 12-15 hours.
2. Drain chick peas and add, with herbs and spices, to the food processor.
3. Process, pulsing at first, until all ingredients are finely chopped and everything is thoroughly mixed.
4. Whisk baking powder and warm water in small bowl. With processor running, pour slowly through food chute, processing until mixed thoroughly.
5. Add mixture to cleaned large bowl. Cover with plastic wrap and refrigerate for at least 1 hour.
6. Preheat oven to 350°F.
7. Roll pieces of mixture to balls about 1-inch in diameter. Flatten and place on prepared baking sheet.
8. Sprinkle with olive oil.
9. Bake for 20 minutes.
10. Flip and bake for an additional 10 minutes.
11. Serve imediately.

Yields 24-30 falafel

© 2009 by Allison Lattman

Tahini Sauce

This is the classic topping for falafel, but feel free to use on anything you desire. It is so simple and delicious.

Ingredients
⅔ cup tahini, preferably raw
½ cup lemon juice
½ cup water
4 cloves garlic
¼ teaspoon ground cumin
¼ teaspoon paprika

fine sea salt, to taste
freshly ground black pepper, to taste
2 tablespoons chopped Italian parsley


Equipment
food processor or high-speed blender
dry measuring cups
rubber spatula
liquid measuring cup
chef's knife
cutting board
garlic press
dry measuring spoons

Directions
1. Combine all ingredients, except for parsley, in food processor or blender and blend until smooth.
2. Add parsley, and pulse until mixed in.

Yields about 2 cups

© 2009 by Allison Lattman

Greek Dressing

This is spectacularly simple and delicious. I don't really measure; so, just do your best and adjust to your liking. I use a jar to mix the ingredients and save the left-overs for later.

Ingredients
fresh lemon juice
fresh garlic, minced
fresh oregano, finely chopped
fine sea salt
freshly ground black pepper
extra virgin olive oil

Equipment

chef's knife
cutting board
bell jar with lid
citrus juicer
garlic press

Directions
1. Combine lemon juice, garlic, oregano, salt and pepper.
2. Cover jar and shake. Taste to make sure there is a balance of flavors and adjust accordingly.
3. Add olive oil as desired and shake.
4. Pour over and toss with your favorite salad ingredients.

Yields however much you decide to make

© 2009 by Allison Lattman

Raw Vegan Chocolate Tart

Beware: This tart is INCREDIBLY rich!!! It is sooo delicious though. Please note that you need a high-speed blender for the filling. Or you can use a not-so-good blender and have it heat up and smoke and melt the coconut oil, and then you can mix it by hand. On a completely separate note, I gotta get a new blender.

Coconut oil is sold at health food stores. It is solid at room tempurature, and has a melting point around 75°F; so, it is easy to liquify.

I'm thinking, though, that I should have just titled this recipe "Chocolate Tart" because I want you to try it and not be turned off by the "Raw Vegan" part. Please, try it, especially if the following terms scare you: raw, vegan, gluten-free, sugar-free.

Ingredients

¾ cup cocoa powder

¾ cup almond flour (also sold at health food stores)

½ cup dark agave nectar

¼ cup coconut oil

pinch of fine sea salt

2 ¼ cups cocoa powder

2 ¼ cups dark agave nectar

1 cup coconut oil

1 teaspoon vanilla extract

1 recipe Vegan Whipped Cream

fresh fruit for topping, if desired

Equipment

9-inch pie plate or tart pan, greased with a little melted (with your hands) coconut oil

medium bowl

dry measuring cups

liquid measuring cup

high-speed blender

rubber spatula

liquid measure shot glass

Directions

1. In the medium bowl, combine first 5 ingredients with your hands, allowing the warmth from your hands to melt the coconut butter.

2. Spread mixture over bottom and sides of pie plate or tart pan.

3. Refrigerate for at least 1 hour.

4. In the blender, put the remaining cocoa powder, agave nectar, coconut oil and vanilla extract.

5. Blend on high speed until thoroughly combined. Spread over crust in pie plate or tart pan.

6. Cover and refrigrate for at least 3 hours.

7. Top with whipped cream and fruit, if desired.

Yields 1 9-inch pie or tart

© 2009 by Allison Lattman

Vegan Whipped Cream

This is made with coconut cream and is easier to make than regular whipped cream. Don't expect it to expand like the dairy version, but it mimics the texture, exactly. It is delicious, but does have a distinct coconut flavor. You may want to inform your guests before they wonder what that strange flavor in the whipped cream is. I promise, though, it's GOOD!!!

Ingredients
1 can unsweetened coconut milk (NOT LIGHT)
2 tablespoons (about) dark agave nectar
1 teaspoon vanilla extract
1 tablespoon corn starch

Equipment
can opener
stand mixer fitted with whisk attachment or bowl and hand mixer

rubber spatula

liquid measure shot glass
dry measuring spoons

Directions
1. Put the unopened can of coconut milk in the refrigerator for at least 4 hours. (I usually leave it in overnight.)
2. Open can and scoop out only the cream that has risen to the top. Discard the coconut "water" or use for another purpose.
3. On high speed, whip the cream until tracks show where the beater has been.
4. Scrape down with a rubber spatula.
5. Add the remaining ingredients, one at a time, scraping down after beating each one in.

Yields about 1 cup

© 2009 by Allison Lattman

Smoked Eggplant Ratatouille

This dish is so full of complex and interesting flavors, achieved by the roasting of the vegetables. The great thing about it is that you can do everything ahead of time and just heat before ready to serve or serve at room temperature! I recommend serving this on top of quinoa, rice, pasta, mashed potatoes or Roasted Garlic Cauliflower Purée.

Ingredients
2 red bell peppers
2 orange bell peppers
2 yellow bell peppers
1 large eggplant
2 medium zucchinis
2 heads garlic
2 tablespoons extra virgin olive oil
1 large yellow onion, halved lengthwise and thinly sliced
1 28-ounce can fire roasted tomatoes, drained, peeled, deseeded and crushed
2 cups no salt added canned tomato sauce
1 tablespoon fresh basil, chopped
2 teaspoons fresh thyme, chopped
½ teaspoon fresh oregano, chopped
1 tablespoon balsamic vinegar
fine sea salt, to taste
ground black pepper, to taste

Equipment
chef’s knife
cutting board
tongs
large bowl
plastic wrap
baking sheet lined with parchment paper
aluminum foil
liquid measure shot glass
large skillet
wooden spoon
can opener
dry measuring spoons
dry measuring spoons

Directions
1. Preheat oven to 450°F.
2. On the top of a gas burner, roast the peppers and eggplant until black and blistered, turning to char all the way around.
3. When peppers and eggplant are thoroughly charred, place peppers in a large bowl and cover with plastic wrap. Set this and eggplant aside for 30 minutes.
4. Cut off tops of garlic, top with ½ tablespoon of olive oil each and wrap in aluminum foil and place zucchinis on lined baking sheet.
5. Bake in oven until tender, turning zucchinis. (Zucchinis will need about 20 minutes; garlic about 45.) Cool until ready to handle.
6. Peel charred skin from peppers, remove seeds and slice lengthwise.
7. Peel charred skin from eggplants and cut into large dice.
8. Slice zucchinis.
9. Heat large skillet over medium-high heat. Add olive oil and allow to heat.
10. Reduce heat to medium. Add onion and cook, stirring occasionally, until caramelized.
11. Add peppers, eggplant and zucchinis. Squeeze garlic from skins into pot. Mix for 30 seconds.
12. Add tomatoes and tomato sauce and simmer, uncovered, stirring occasionally, until thickened and very little liquid remains—about 10 minutes.
13. Right before serving, stir in basil, thyme, oregano, balsamic vinegar, salt and pepper.

Serves 8

© 2009 by Allison Lattman

The Chemist's Daughter Goes Raw?

Well, kinda.

So, here's the deal: During my last Master Cleanse, which I did for 15 days, I did a lot of research on nutrition. My original goal was to eat raw vegan for most meals and eat about 4 ounces of animal protein at lunch. Well, after doing some research, I came to the conclusion that animal products (including eggs, fish and dairy) are just plain bad for you. Our bodies are not made to digest animal proteins. Our intestines are too long to be carnivores; the meat rots in them before we can pass it through our systems. Dairy is mucus-forming and coats the linings of our digestive systems, making them unable to absorb necessary nutrients. Furthermore, animal proteins actually suck calcium out of our systems. So, even if you drink milk for calcium, the proteins in the milk suck out more calcium than the milk puts in. Sesame seeds, broccoli and spinach all have more absorbable calcium than dairy, anyway. And, to top everything off, cooking plants breaks down the necessary nutrients that your body needs. Also, gluten and sugar have their own problems, but most people are at least somewhat aware of these; so, I won't go into detail. I have been eating mostly raw vegan, sugar-free and gluten-free for about 6 weeks. I have maintained the weight loss from the cleanse and my skin has cleared up and never looked better!!!!

I'm certainly not 100%. I've been eating cooked vegan for the past week, although I'm trying to get more onto the raw track, but not yet having a dehydrator makes that rather difficult. Also, when I started this whole thing, I decided two things:

1) When going out with friends or at social functions, I am not going to be the one in the group people have to worry about. In fact, Thursday night I had a little fish, some dairy and a (couple of) chocolate chip cookie(s) at a potluck. Friday, I went out with friends and had a large bowl of pasta with chicken and goat cheese, YUM!!! However, after those 2 days, my chin has completely broken out. I guess I learned my lesson or have just realized what I'm gonna have to deal with next time I decide to go "off." And, tomorrow, I'm going out to dinner with family to celebrate my cousin's high school graduation.

2) When cooking large holiday meals for groups of people (i.e., Hanukkah and Passover), I will make dishes that include meat, chicken, eggs, dairy (not with the meat), etc. The purpose of these holidays is to please people and have everyone get together and be happy. I don't want people worried about me feeding them "weird" raw stuff.

I also won't preach to people; so, this will be my (first and) last post about this new development in my eating habits. While the following several recipes are all vegan, sugar-free and gluten free, I still have many recipes that are not and will continue to post. The first rule about me posting recipes is that they have to be GOOD; dietary restrictions are secondary. So, rest assured, when I post a recipe that seems to have nothing "good" in it, it has been tested and passed with flying colors!!!

Enjoy,
Allison
The Chemist's Daughter

Moroccan Matslava (Matsah Baklava)

This version incorporates the use of orange flower water and rose water, which are common in Moroccan cuisine. You can find these at Middle Eastern markets or order them online.

Ingredients
2 ½ cups granulated sugar
1 ¼ cups water
1 orange rind (no white pith)
1 lemon rind (no white pith)
1 cinnamon stick
5 whole cloves
½ cup orange blossom honey
1 teaspoon orange flower water
¾ cup walnuts
¾ cup unsalted pistachios
½ cup blanched almonds, lightly toasted and cooled
½ cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon rose water
1 pound matsah (I prefer tea thin.)
¼ cup extra light (tasting) olive oil

Equipment
medium saucepan
dry measuring cups
liquid measuring cup
liquid measure shot glass
2 mixing spoons
food processor fitted with bottom chopping blade
measuring spoons
medium bowl
9" × 13" glass baking dish
pastry brush
chef's knife

Directions
1. Preheat oven to 350ºF.
2. In the saucepot over medium heat, combine the 2 ½ cups sugar, water, orange rind, lemon rind, cinnamon stick and whole cloves. DO NOT MIX.
3. Heat until slightly syrupy, about 5 minutes.
4. Remove rinds, cinnamon and cloves. Set aside to cool.
5. Place walnuts, pistachios, almonds and ½ cup sugar in the food processor. Pulse until nuts are very finely chopped.
6. In a bowl, combine nut mixture with ground cinnamon and rose water.
7. Soak the matsah in water until easy to cut, but not mushy.
8. Brush oil around the inside of the baking dish.
9. Line bottom of dish with thin layer of matsah, trimming pieces to fit. Brush lightly with oil.
10. Spread half of the nut mixture over matsah.
11. Repeat with another layer of matsah, oil, the rest of the nut mixture, ending with a third layer of matsah brushed lightly with oil.
12. With a very sharp knife, cut the matslava into pieces: square, diamond or triangle.
13. Bake for 20 minutes.
14. Reduce heat to 300ºF and bake an additional 15 minutes.
15. Remove from oven. Immediately pour syrup over matslava and allow to cool completely.
16. Remove pieces and serve.

Yields 24 pieces

© 2009 by Allison Lattman

Matslava (Matsah Baklava)

This is such an easy and great Passover dessert. A sure crowd-pleaser!

Ingredients
1 cup granulated sugar
1 cups orange blossom honey
1 ½ cups water
2 tablespoons lemon juice
2 cinnamon sticks
5 whole cloves
2 cups blanched chopped almonds
2 cups chopped walnuts
¼ cup granulated sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
1 pound matsah (I prefer tea thin.)
¼ cup extra light (tasting) olive oil

Equipment
medium saucepan
dry measuring cups
liquid measuring cup
liquid measure shot glass
measuring spoons
medium bowl
mixing spoon
9" × 13" glass baking dish
pastry brush
chef's knife

Directions
1. Preheat oven to 350ºF.
2. In the saucepot over medium heat, place the 1 cup sugar, honey, water, lemon juice, cinnamon sticks and whole cloves. DO NOT MIX.
3. Cook the mixture until slightly syrupy, about 5 minutes. Remove the cloves and cinnamon sticks. Set aside to cool.
4. In the medium bowl, combine the almonds, walnuts, ¼ cup sugar, ground cinnamon and ground cloves.
5. Soak the matsah in water until easy to cut, but not mushy.
6. Brush oil around the inside of the baking dish.
7. Line bottom of dish with thin layer of matsah, trimming pieces to fit. Brush lightly with oil.
8. Spread half of the nut mixture over matsah.
9. Repeat with another layer of matsah, oil, the rest of the nut mixture, ending with a third layer of matsah brushed lightly with oil.
10. With a very sharp knife, cut the matslava into pieces: square, diamond or triangle.
11. Bake for 20 minutes.
12. Reduce heat to 300ºF and bake an additional 15 minutes.
13. Remove from oven. Immediately pour syrup over matslava and allow to cool completely.
14. Remove pieces and serve.

Yields 24 pieces

© 2009 by Allison Lattman

Persian Haroset

Persian haroset is defined by the use of heavy spices along with the sweet fruit and varity of nuts.

Ingredients
25 dates, pitted and diced
1 ½ pink lady or fuji apples, peeled, cored and diced
1 pomegranate, seeds only
1 orange, peeled and diced
1 banana, peeled and sliced
½ cup golden raisins
½ cup unsalted pistachios
½ cup almonds
½ cup sweet red wine
¼ cup unfiltered apple cider vinegar
½ tablespoon ground cayenne pepper
1 tablespoon ground cloves
1 tablespoon ground cardamom
1 teaspoon ground cinnamon
1 tablespoon fresh ground black pepper

Equipment
chef's knife
cutting board
vegetable peeler
dry measuring cups
liquid measuring cup
measuring spoons
food processor fitted with bottom chopping blade

Directions
1. In the food processor, combine all fruits and nuts. Pulse until chopped well.
2. Add the wine and vinegar and process until a pasty consistency is achieved
3. Add the spices and blend well.

Yields 5 cups

© 2009 by Allison Lattman

Moroccan Haroset

Moroccan haroset is made with dates, raisins, nuts and date syurp. Feel free to substitute honey for the date syrup if you can't find it. Try this at your seder this year!

Ingredients
2 cups pitted dates
½ cup golden raisins
½ cup dark rasins
½ cup walnuts
¼ cup date syrup or orange blossom honey
2 tablespoons sweet red Kosher wine

Equipment
dry measuring cups
liquid measuring cup
liquid measure shot glass
food processor fitted with bottom chopping blade

Directions
1. Put all ingredients in food processor and pulse until desired consistency is reached.

Yields about 4 cups

© 2009 by Allison Lattman

Traditional Ashkenazi Haroset

Haroset is eaten during the Jewish holiday of Passover. It is a thick paste reminiscent of the mortar we used as slaves in Egypt. It is sweet to remind us that, even in times of despair, there is hope. Each tradition has it's own haroset. Ashkenazi (Eastern European) Jews typically make haroset with apples, nuts, honey, sweet red wine and cinnamon. The amounts below are just a guideline. In truth, I never measure for this. Feel free to adjust to your liking.

Ingredients
4 pink lady or fuji apples, cored and quartered
½ cup chopped walnuts
¼ cup orange blossom honey
¼ sweet red Kosher wine
1 teaspoon ground cinnamon

Equipment
chef's knife
cutting board
dry measuring cups
liquid measuring cup
measuring spoons
food processor fitted with bottom chopping blade
large bowl
mixing spoon

Directions
1. Place apples in food processor. Pulse until finely chopped.
2. Place chopped apples, chopped walnuts, honey, wine and cinnamon in a bowl and mix until all ingredients are evenly distributed.

Yields enough to feed a small army

© 2009 by Allison Lattman