Monday, April 15, 2019

Stuffed Potato Cakes (from Alberni Veg Supper Club "Get Stuffed" Night April 18, 2019)

The following recipe for stuffed potato cakes is from the "Get Stuffed" Night   (April 18, 2019)

 @ the Alberni Vegetarian Supper Club every 3rd Thursday of the month (except summer break in July and August) at 6 p.m. at the Basement Kitchen of the Seventh Day Adventist Church, 4109 Kendall Street, Port Alberni, BCV9Y 4H9.  If you want to look over the monthly recipe list, simply send an email to pasda75@gmail.com (see more at the bottom of this post)



INGREDIENTS FOR STUFFED POTATO CAKES


Dough:

1 kg/ 2+ lbs.   Potatoes (*see recipe notes)

80 g/ 1/2 Cup White Rice Flour  (*see recipe notes)

40 g/ 1/3 Cup Cornstarch or Tapioca Flour

Salt, Pepper, Nutmeg (to taste)

Filling:
250 g/ 3Cups Mushrooms sliced (about 3 cups)
1/2 of a Zucchini, diced
1 Onion, chopped
1 Bell Pepper, diced
2 cloves of Garlic, minced
Salt & Pepper to taste
spice mix: 1 tsp Italian spice blend, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 red pepper flakes

Additional ingredients: oil for frying, vegan cheese to taste  

APRIL 27 - MAY 5th  2019    
The 8th Annual Food Revolution Summit, April 27 - May 5

INSTRUCTIONS

Dough:
  • Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes.
  • Season with salt, pepper, and nutmeg and mash them with a potato masher. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky).
  • Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands.

Filling:
  • Chop the veggies, fry the onion in a pan with a little bit oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.
  • Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle and add about one and a half tablespoons of the filling. You can also add some vegan cheese in addition. Carefully "seal" the balls with a little bit more dough and flatten them slightly to make them look like thick pancakes.
  • Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven. Enjoy!

Notes

If the potatoes are extremely floury I would recommend using less rice flour, e.g. just 1/4 cup. The dough shouldn't be too dry or crumbly.  

Try this other delicious vegan gluten-free recipe for Lentil and Quinoa Cabbage Rolls, also part of the Get-Stuffed Recipes for the April 18th gathering of the Alberni Veg Supper Club.

Wednesday, July 13, 2016

Blueberry-Avocado Breakfast Muffin Cookies (Vegan, Gluten-Free)


It is blueberry season here, and National Blueberry Month (in July in the U.S., maybe here too?) and we have a few blueberry bushes in the yard. We have been drinking a lot of morning smoothies and eating delicious blueberry-macaroon porridge.  It's a wonderful time of the year! Here is a great little very moist Blueberry-Avocado (or Banana, if you prefer) Muffin Cookie (so called, because it is a little less poofy than an actual muffin but no less yummy to eat).

Serves: 10
INGREDIENTS
·         1 tbsp ground Flaxseed or Chia Seed + 3 tbsp water
·         6oz Coconut Milk with Juice of ½ Fresh Lime or Lemon
·         1 ripe Avocado or very over-ripe Banana
·         1 tsp pure Vanilla extract
·         1 cup Almond Meal
·         1 cup Oat Flour (use certified gluten-free oats if necessary- I ground mine up in the Vitamix)
·         ½ cup Coconut Shreds
·         3/4 cup Coconut sugar (or sweetener of choice)
*         1 tsp Baking Soda
·         ¼ tsp Sea Salt
·         1 cup old fashioned Oat flakes (use certified gluten-free if necessary)
·         1 cup Blueberries

The 8th Annual Food Revolution Summit, April 27 - May 5


INSTRUCTIONS

1.      Preheat oven to 350F. Use silicon bake cups, line a baking sheet with parchment paper or spray with cooking spray.
2.      In a small bowl, stir together flax and water. Set aside.
3.      Mash  Avocado or Banana
4.      Add all items to Food Processor, except for Oat flakes and blueberries. Process until just combined
5.      Transfer dough (very sticky) to a medium size mixing bowl and fold in the oat flakes and then the blueberries.
6.      Using wet hands, roll mixture into 10 large balls of "dough". They will be wet and sticky--that's ok! Wet hands again to pat down cookies until they look round and smooth. Lightly flatten with hands. They won't spread much. Conversely, you can use the silicone muffin tins or a silicon sheet on a pan.
7.      Bake for 20-30 minutes.
8.      Cool well on racks before eating.

9.      Store cooled cookies in an air-tight container in the fridge.

            20 Science-Backed Health Benefits of Blueberries!
Husband dutifully scarfing down the muffin-cookies while doing his paperwork in the sunshine

A couple of other delicious Breakfast Treats to try (Vegan and Gluten-Free):

Plum-Banana Breakfast Squares



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