Marie - recipes, latkes and pot pie

[Guest guest]

, " Marie Rieuwers "

<rieuwers@x...> wrote:

>

> Hi Shelly,

>

> They all sound so wonderful that it is hard to choose. Would it be

asking

> too much for you to post all 5 of the recipes?

>

> Thank you for being willing to share your find.

>

> Cheers from Marie in Haarlem, Netherlands

 

I am happy to share! As I said I haven't tried these, and I know the

group is more about " tried and true " , but I do plan to try them for

the upcoming holiday. I look forward to hearing how they turn out if

anyone else tries them first.

 

Zucchini and Sweet Potato Latkes

 

1 small red onion or large shallot, grated and squeezed dry

1 cup shredded zucchini, squeezed dry (1 medium)

2 cups peeled and shredded sweet potato (1 medium)

2 eggs

3 tbsp flour

1/8 tsp nutmeg

1/4 tsp salt

1/4 tsp pepper

2 to 4 tbsp vegetable oil

 

1. Combine onion, zucchini, and sweet potato in large bowl. Add eggs,

flour, nutmeg, salt and pepper, mixing well.

 

2. Heat 2 tablespoons oil in a large heavy-bottomed skillet over

medium-high heat. Drop heaping tablespoons of batter into skillet, 1

inch apart; flatten slightly with back of spoon. Fry for 2 minutes per

side, or until golden brown on each side. Drain latkes on paper

towels. Add more oil as necessary and heat before making more latkes.

 

Serves 4.

 

Recipe note: Top these lacey latkes with applesauce, sour cream, or

your favorite fruit-based salsa.

 

Vegetable Pot Pie

 

3 medium parsnips, peeled and diced in 1/2 inch pieces

3 medium carrots, peeled and diced in 1/2 inch pieces

1 medium sweet potato, peeled and diced in 1/2 inch pieces

3 tbsp vegan margarine

2 cups sliced mushrooms

1 cup chopped leeks

3 tbsp flour

2 cups vegetable broth

1/8 tsp dried thyme

1/8 tsp nutmeg

1/4 tsp pepper

1/4 tsp hot red pepper sauce

 

Drop biscuits:

1 cup flour

2 tsp baking powder

1 tsp sugar

1/4 tsp salt

1/4 cup cold margarine, cut in small pieces

1/2 to 1/3 cup rice or soy milk, unsweetened

 

1. Preheat oven to 400 degrees F. To prepare filling, bring a large

pot of lightly salted water to a boil. Add parsnips, carrots, and

sweet potato. Cook 10 minutes or until vegetables are tender. Drain

well.

 

2. Meanwhile, melt margarine in large skillet over medium heat. Add

mushrooms and leeks. Saute 5 minutes or until tender. Stir in flour.

Gradually stir in broth. Add thyme, nutmeg, 1/2 teaspoon salt, pepper,

and hot pepper sauce. Stir in drained vegetables. Spoon into a 10-inch

deep baking dish.

 

3. To prepare drop biscuits, stir flour, baking powder, sugar, and

salt in medium bowl. Cut in margarine until mixture is crumbly.

Gradually add milk, stirring to form a wet batter. Drop heaping

tablespoons of batter onto vegetable filling to form " crust. " Don't

completely cover the filling. Bake 18 to 20 minutes or until biscuits

are golden brown.

 

Serves 4.