Archive for Gluten Free

KimChi Potato Pancakes {Vegan, Gluten-Free}

Tis the season for comfort food. 

a stack of kimchi potato pancakes

All I’m craving these days is warm, gooey, carby and spicy. 

This really simple recipe ticks almost all those boxes. The kimchi is spicy and warming, the potatoes are carby, and cook up all crispy and golden. 

If you’re not vegan, these would make a great base to top with a runny-yolk fried egg for brunch, or even as the base for an Eggs Benedict. 

Or you can just eat them over the stove, hot from the pan. 😉 

Kimchi Potato Pancakes Vegan

KimChi Potato Pancakes

{Vegan, Gluten-Free}

Ingredients (makes about 4)

  • 1 medium-large baker potato
  • 2 tbsp chopped green onion 
  • 1/4 cup vegan kimchi (read the label to be sure it’s vegan/gluten free)
  • 1 tbsp kimchi juice
  • 2 tbsp water
  • 2 tbsp chickpea flour 
  • neutral oil for frying 

Method: 

  1. Peel the potato and grate it on a box grater. Place in a large bowl and cover over with cold water. Allow to sit for about 30 minutes. Drain, and press as much of the water out as possible. Lay a clean kitchen towel down on your work surface, and sprinkle the potato on it. Roll it up and squeeze out as much moisture as possible. Place the potato back into a clean bowl. 
  2. Chop the kimchi and add it to the potatoes, along with the chopped green onion and the kimchi juice. 
  3. Sprinkle in the chickpea flour, and then add the water. Mix well to combine. If the mixture feels a little loose, you can add more chickpea flour, if it feels too thick, add a little more water. 
  4. In a heavy frying pan over medium-high heat, heat enough oil to cover the bottom of the pan. Drop the pancake mixture by 1/4 cup measures into the frying pan. You should be able to fit 3-4 per batch. Allow to cook for a few minutes, then smush them down with the bottom of a glass or the back of your spatula. 
  5. Allow to cook until golden on one side, then flip to cook on the other side until crispy and brown. Serve immediately, or keep warm in a low oven until ready to serve. 

 

 

Zucchini Fritters {Vegan, Gluten-Free}

Three years ago when I was writing my cookbook, I discovered the joys of chickpea flour. 

My cookbook, as you probably already know, is dedicated to Aquafaba, that weird goop that you drain off of a can of beans that acts as an astonishing egg white substitute. 

As it turns out, the mighty, mighty chickpea has more tricks up its sleeve. 

Chickpea flour, or besan, is made from dried and ground up chickpeas, and boy, is it great! If you enjoy South Asian cooking and you’ve ever had a pakora, you’ll know what I’m talking about. vegan gluten free zucchini fritters

Chickpea flour is also a key ingredient in making Socca, a kind of gluten-free flatbread that’s quite tasty and is served in a few different cultures’ offerings, including Spain. 

There’s a recipe in my book for a vegan version of a latke. Despite having a pretty Jewish-sounding last name, I am not Jewish, but I do really enjoy Jewish foods. Whenever I make latkes (usually around Hanukkah, because why not?), Michael always does the happy dance. 

This recipe is a vegan, gluten-free version of a latke, only using zucchini as the base, rather than potatoes, carrots, and/or sweet potatoes, which make a slightly starchier version. 

It’s the time of the year when most people are overflowing with zucchini, and this is a great way to use up your zucchini bounty. 

I was reminded of this recipe recently when I was visiting my friend Peggy on Gabriola. This version is simpler than my cookbook version, basically just 3 ingredients: zucchini, chickpea flour and water. But it makes the most perfect fritter: the zucchini goes all lovely and creamy on the inside, while the outside is crispy and textured. 

You can season this up any way you like. Salt and pepper, obviously. I like a little onion in mine. Other than that; whatever turns you on. Indian spices like cumin or cardamom would be great, or you can go Eastern European with a dash of smoked paprika. Za’atar?? That would rock these. Play around and see what makes your tastebuds sing. Zucchini Fritters Vegan Gluten Free

Zucchini Fritters {Vegan, Gluten-Free}

Ingredients

  • 1 medium large zucchini
  • 2-4 tbsp chickpea flour
  • 2-3 tbsp water
  • salt and pepper
  • oil for frying 

Method

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