Potato pancakes, versatile is thy name. Try these for breakfast or lunch, or as a dinner appetizer, a side dish, a snack…
Tip: Be sure to make a batch of cashew Parmesan cheese first — it takes just a minute to put together and this recipe includes it!
Oven-Baked Potato Pancakes
- 4 large red potatoes, shredded and drained well (tip: use cheesecloth or a nut milk bag to squeeze out as much liquid as possible)
- ¼ cup diced shallots
- ¼ cup thinly sliced green onion
- 2 cloves minced garlic
- 2-3 tablespoons chopped fresh parsley plus extra for garnish
- 2 flax eggs (2 tablespoons ground flax seed + 6 tablespoons of water)
- ¼ cup white whole-wheat flour
- 2 tablespoons panko
- heaping ¼ cup cashew Parmesan cheese (get the recipe at APB: Eats)
- natural sea salt and freshly ground pepper to taste (start with about ¼ teaspoon of each, but you'll probably need to add more)
- 1 teaspoon olive oil
- non-dairy sour cream (optional for serving)
- Preheat oven to 400 degrees.
- Combined shredded potatoes, olive oil, shallots, green onions, garlic, parsley, and flax eggs in a large bowl.
- Add in flour, breadcrumbs, non-dairy Parmesan cheese, salt and pepper and mix to combine. (Taste mixture and add additional salt and pepper as necessary. Make sure they are sufficiently salted so they're not bland.)
- With slightly oiled hands, make 8 thin potato pancakes and place them on a prepared baking sheet (you can spritz olive oil directly onto baking sheet, or place a sheet of parchment paper down first).
- Bake for 30 minutes, flipping pancakes at the halfway point. They should be golden brown in color.
- Serve immediately with a dollop of non-dairy sour cream and and fresh parsley -- applesauce goes great with them, too!
Never be without this in the kitchen!
Noteworthy!: Cashew Parmesan cheese can be a great source of Vitamin B12, is delicious over pasta, and can be used in countless recipes — from pesto to potato pancakes to eggplant meatballs. Even the dairy-cheese eaters I know love this stuff!
Cashew Parmesan Cheese
- 1 cup raw cashews
- 3 slightly heaping tablespoons nutritional yeast (preferably one that's fortified with Vitamin B12)
- ¾ to 1 teaspoon sea salt (to taste; start with ¾ teaspoon and add more if desired)
- ¼ teaspoon garlic powder
- Place all ingredients in a food processor or NutriBullet and mix/pulse until finely ground.
- Store in the refrigerator to keep fresh.
Pastel on paper
14″ x 14″
Admit it — without the recipe title, you didn’t know what they were, right?
Tip: Baby eggplant make a great appetizer or side dish when served with fresh-baked bread, or try serving them over spaghetti with classic marinara for a simple and delicious main course.
Garlic-Stuffed Baby Eggplant
- Baby eggplants (as many as you want to use)
- Several garlic cloves (amount depends on how many baby eggplants you're making)
- Fresh oregano or basil
- Olive oil
- Salt and freshly ground black pepper, to taste
- Freshly squeezed lemon juice (optional)
- Preheat oven to 450 degrees.
- Thinly slice a clove or two of garlic (more if necessary).
- Slice an "X" on the bottom of each eggplant, about a ½-inch deep. (Leave the stem intact.)
- Press a slice or two of garlic with a bit of oregano or basil into each "X" at the bottom of the eggplants.
- Arrange eggplants in a glass baking dish, season with salt and pepper, and drizzle them with olive oil (and a bit of lemon juice, if desired).
- Cover the baking dish with aluminum foil, making sure not to touch the eggplants with the foil. Roast, basting frequently with the oil in the dish, until the eggplants are very soft, 30-40 minutes.
- Remove foil and roast for 5-7 more minutes.