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Halloween and we’re back!

Hi all!

It has been a while. Who knew hav­ing a baby would be so all encom­pass­ing?! Par­ents knew! LOL.  But not to worry! Oy Vegan is back and we’re ready to share recipes, ideas and lots of other cool stuff with you.

The high hol­i­days are over and we hope every­one had a very mean­ing­ful and happy hol­i­day season.

With Hal­loween com­ing up tomor­row, I fig­ured I would share what I’m going to be mak­ing . Our fam­ily is com­ing over and I’m plan­ning to make some spooky vegan eats and treats.

Five Hal­loween Eats and Treats recipes!

  1. Fall themed sugar cook­ies with nat­u­rally coloured icing. I’ll be using Chloe Coscarelli’s sugar cookie recipe from her Chloe’s Vegan Desserts cook­book. I’ll also be mak­ing cookie icing and using car­rot juice to colour it! I read about this on a few dif­fer­ent sites, the names of which escape me at the moment. If you google nat­ural food colour­ing you’re sure to find a lot. img_9676
  2. Oy Vegan Choco-Ghoulie Bars of course. I’ve had a spe­cial request for these!image
  3. Spooky Spi­der Ched­dar Cheese Ball. I’m super excited to make this! I have my black sesame seeds ready and my cashews soaking.spider-lead-image-1200x747
  4. Spooky scary mini hal­loween piz­zas. I just think these are the cutest. pizza10-1200x748
  5. Ket­tle corn. Sweet and salty pop­corn always hits the spot!unknown-1

I’ll def­i­nitely post pics of the fin­ished prod­ucts! And my baby in his mon­key cos­tume. Happy Hall-Oy-Ween everyone!

Thought I would also share this Hal­loween PETA video. I think it’s from last year. Enjoy!

Oy vegan!

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Toronto Vegetarian Food Fest 2014 Roundup!

Happy Sep­tem­ber all!

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The Toronto Veg­e­tar­ian Association’s Veg Food Fest is always a treat. This year was no dif­fer­ent. There were awe­some talks, tasty food demos, many new and cool ven­dors, and scan­dal! The scan­dal I’m refer­ring to is the Field Roast- Cana­dian Gov­ern­ment scan­dal. Please com­ment with your opin­ions and any news you’ve heard on that front. All I know is that Field Roast wasn’t allowed to bring their new prod­ucts over the boarder for the food fest this year. At their booth they left this sign:

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Why isn’t Field Roast allowed to sell their prod­uct on the Cana­dian mar­ket? Are they a threat to the sausage indus­try in some way? In what way are reg­u­lar sausages health­ier than vegan ones? It’s all very scan­dalous if you ask me. So buy your Field Roast now because they may not be restocked in your local Cana­dian retailers.

Luck­ily, there were many high­lights at the Veg Food Fest this year– so many it was hard to nar­row them down!

Nev­er­the­less, here are Oy Vegan’s top five highlights:

5. I was thrilled to see Hot­beans and Through Being Cool Vegan Bak­ing Com­pany team up as a food ven­dor in the world café this year. I noshed on the vegan Mac n’ Cheese bur­rito with home­made potato chips. It was ridicu­lous (in a good way).

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4. The open­ing night panel ‘Nutri­tion Myths Debunked’ fea­tured Dr. David Jenk­ins, Ginny Messina RD, Dr. Tushar Mehta, and Marni Wasser­man mod­er­ated by Lisa Pit­man. It was highly infor­ma­tive as the pan­elists explained many of the mis­con­cep­tions about soy cit­ing many med­ical stud­ies and explain­ing them in depth. They also explored stud­ies about gluten intol­er­ance, how much B12 we need, and oth­ers. Dr. Jenk­ins gave every­one an inside look at what the peo­ple of Oki­nawa, who have the longest life expectancy in the world, eat. Many of my mis­con­cep­tions about soy were addressed. The bot­tom line? Eat­ing soy is good for you and has many health ben­e­fits! Woo hoo!

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3. The cin­na­mon babka from Sweets from the Earth. I have to admit…I have a soft spot for Sweets from the Earth. So much so that I had them do the desserts at my vegan wed­ding. Their treats are amaz­ing and they are very nice peo­ple. All their sweets are vegan and kosher cer­ti­fied. They also have a nut-free facil­ity and a gluten-free facil­ity so they have a num­ber of very tasty nut-free and gluten-free options to offer. If you haven’t tried their desserts, def­i­nitely check them out!

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2. New prod­ucts that I’m excited about! There are a bunch of new prod­ucts show­cased at the food fest this year. Here are the ones to watch!

- Buchie & Sash and their dairy-free cream cheese was extremely tasty. Their prod­ucts are cur­rently sold in west end health food stores and are hope­fully com­ing soon to the east end!

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- The Hon­est Leaf and their line of teas for healthy liv­ing. I’ve been lov­ing the Detox tea, the Serene tea, and the Slim tea.

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- Nongshim’s Soon Veg­gie Noo­dle Soup was giv­ing away free noo­dle soup and prizes at the food fest. I’m always a fan of a quick noo­dle soup. This one has a lot less of the crap you find in most brands and it’s vegan!

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- So Deli­cious and their line of coconut milks and coconut ice cream. I love the peanut but­ter swirl!

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- Yam­Chops coconut bacon. This stuff is hella good.

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1. Veg’to’pia. An exhibit that looked at the evo­lu­tion of veg­e­tar­i­an­ism through­out his­tory and Toronto’s role in the vegetarian/vegan com­mu­nity world-wide. Made me proud to be vegan and Torontonian!

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1.5. Spe­cial shout-out to the new doc­u­men­tary Cowspiracy. Check out the trailer below.

Oy Vegan!

 

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Vegan in Miami Beach

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Just returned from a quick get­away to Miami Beach with my hus­band. Though it was brief we had an awe­some time. We laid on the beach, swam in the ocean, vis­ited the Jew­ish Museum of Florida, danced to some Samba, caught a drag show on Ocean Drive, and had some very tasty vegan eats!

Here’s a top 5 list of the best vegan food in Miami Beach:

5. Sushi Samba

Sushi Samba Miami Beach on Lin­coln Road is a Peru­vian, Brazil­ian, and  Japan­ese fusion restau­rant and good news for us veg­ans as there’s a sep­a­rate vegan menu! You just need to ask for it when seated. This place is a bit pricey as it is in the touristy area of Lin­coln Road but the ambiance is fun and the servers are very friendly. We ordered a num­ber of dishes off the vegan menu. They were quite good. We also ordered drinks. Watch out for the cock­tails, they really make the bill add up!

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 Sushi Samba inte­rior. They have out­door seat­ing as well.

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Tofu dish with mushrooms

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Egg­plant skew­ers on Peru­vian corn

 

4. Tray­more at Met­ro­pol­i­tan by COMO

We had the plea­sure of stay­ing at a newer hotel, for­merly known as the Tray­more, now called Met­ro­pol­i­tan by COMO. It was a beau­ti­ful bou­tique hotel in the Art Deco style with a pri­vate beach and a fab­u­lous menu with many vegan items. Ask for their COMO Sham­bala menu. While not com­pletely vegan, it fea­tures a num­ber of well­ness juices and  raw and gluten-free options. The staff at this hotel was super friendly and accom­mo­dat­ing. If you let them know you’re vegan, they will make sure to make you some­thing fab­u­lous. There are three vegan options for break­fast, one being the scram­bled tofu which I ate two of the three morn­ings we were there! Also, try the Mus­cle mylk. It seri­ously tastes like cin­na­mon toast crunch.

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 Fresh fruit

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Scram­bled Tofu

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Inte­rior at Tray­more Restaurant

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Lobby at Met­ro­pol­i­tan by Como

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Relax­ing on the beach!

3. Maoz Vegetarian

Maoz Veg­e­tar­ian is a falafel grab n’ go chain that I’ve vis­ited in other inter­na­tional loca­tions. A few years ago we ate at Maoz in Ams­ter­dam. It’s clean, kosher, and very tasty. I ordered the falafel salad combo with avo­cado and egg­plant. Then I was able to serve myself from a big salad bar to add top­pings. Things that are vegan are clearly labelled as such which is nice. They also have fresh juices and vegan desserts.

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Inte­rior of Maoz veg­e­tar­ian with salad bar

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Falafal Salad. I really loaded up the toppings!

2. Indo­ma­nia Restaurant 

Indo­ma­nia is a small local restau­rant located on 26th Street just south of Collins Avenue. It’s an Indone­sian Dutch restau­rant that had such amaz­ing reviews that we decided to check it out on our first night in Miami. They had a lot of veg­e­tar­ian options and all we had to do was let them know we were vegan and they were able to make us a plethora of dishes. We ended up order­ing the veg­e­tar­ian (made vegan) Rijsttafel which means rice table. It was com­posed of about 20 dishes and they were all fab­u­lous! I highly rec­om­mend this place. The flavours were beau­ti­ful and reminded me of south­ern Asia. The décor was trendy and com­fort­able and the servers were lovely.

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Gado Gado, yel­low rice, and white rice with coconut shavings

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Corn frit­ters, tofu and tem­peh skewers

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Another close-up. You can see the sam­bal here.

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So tasty! 

1. Esco­pazzo

We ate at here on our final night in Miami Beach. Located on Wash­ing­ton Avenue, I had read about chef Gian­carla Bodoni who we had the plea­sure of meet­ing after our meal. Esco­pazzo fea­tures organic Ital­ian fine din­ing.  We called ahead and asked if they could accom­mo­date veg­ans and they said, “absolutely!”. We ended up order­ing the 5 course vegan tast­ing menu with wine pair­ings. It was truly deli­cious. We asked them to sur­prise us and we were extremely impressed by what we received. All the ingre­di­ents were fresh, the dishes well-seasoned, the por­tions were just right and the wines were amaz­ing. The servers were atten­tive, out­go­ing, and knowl­edgable. The chef was lovely and we talked to her about our meal. The food here really reminds me of the food I had in Italy; fresh and deli­cious. I highly rec­om­mend Esco­pazzo if you’re in the Miami area. It’s also a short walk to Ocean drive if you want to make a night out of it after din­ner, which we did.

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First course– Avo­cado and tomato tartare 

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Sec­ond Course– Broc­coli soup with vegan cheese

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Lovely wine pairings!


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Third course– Pasta with mushrooms

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Fourth course– Pesto risotto

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More wine pairings


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Dessert– fresh straw­berry sorbet

All in all, it was a lovely trip! If you’re look­ing for some­thing vegan in Miami Beach, I would def­i­nitely check out the restau­rants on this list! There were some places that I wasn’t able to visit that I def­i­nitely will the next time I come.  I’ve heard that Choices Organic Café in down­town Miami is good. Also, if we had had more time, we might have dri­ven to celebrity-endorsed Sub­lime Restau­rant and Bar in Fort Laud­erdale as well.

Oy Vegan!

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Pesach 2014– What to make!

Pesach is quickly approaching!

Here are five tasty look­ing recipes that I am excited to make for Passover this year. Whether you are hav­ing a fully vegan seder (kudos to you if you are!!!!!) or are bring­ing a dish to a large gath­er­ing, you want to impress. These recipes might just do the trick. Let me know which ones are your favourites!

1. The Best Shred­ded Kale Salad. This is EXTREMELY tasty. I’ve made this for lunch quite a few times and I can never just eat one bowl. So you might want to dou­ble the recipe. It’s that good.

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2. Per­haps this Por­to­bello, Spinach, and Potato Matzo Mina with Basil Wal­nut Pesto and a Cashew Béchamel Sauce will float your boat.

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 3. Or how about a sim­ple, gorgeous-looking, Roasted Beet Salad with Mint.

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4. These Vegan and Gluten-Free Stuffed Pota­toes are a nice addi­tion to any seder meal.

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5.  Of course, a clas­sic Vegan Matzo Ball Soup with Spring Veg­eta­bles is a great starter.

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Gutt Yon­tiff!

Oy Vegan!

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Toronto Vegetarian Food Festival Top 5!

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Pic­tured above: Sport­ing the new Oy Vegan Tee at the Toronto Veg­e­tar­ian Food Festival!

Arriv­ing at the Toronto Veg­e­tar­ian Food Fes­ti­val thrown by the won­der­ful peo­ple at the Toronto Veg­e­tar­ian Asso­ci­a­tion is always a treat. Row after row of booths sell­ing vegan prod­ucts, food, and rais­ing aware­ness about issues of ani­mal wel­fare adorn Toronto’s Har­bourfront. That famous Christ­mas carol comes to mind ‘It’s the most won­der­ful time of the year!’ and despite some rain on Sat­ur­day, Oy Vegan attended everyday.

There were many high­lights for us here at Oy Vegan and it was hard… but some­how we man­aged to nar­row it down to a top 5.

Here goes!

5The food from Karma ChaMEA­Leon Food truck. This vegan food truck came all the way from Hamil­ton for the fes­ti­val. Would LOVE for them to come to Toronto per­ma­nently!! Just sayin’

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Pic­tured above: Jamaican Jerk Jack­fruit Tacos from Karma ChaMEALeon

4The panel of heroes that spoke about ani­mal activism and their fab­u­lous ani­mal sanc­tu­ar­ies in New York State. Check out Kathy Stevens’ Catskill Ani­mal Sanc­tu­ary, Jenny Brown’s Wood­stock Farm Ani­mal Sanc­tu­ary, and Gene Bauer’s Farm Sanc­tu­ary. I look for­ward to read­ing all of their books!!!

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Pic­tured above from L to R: Kathy Stevens, Gene Bauer, Sonia Faruqi, Jenny Brown, and Sayara Thurston.

3. Meet­ing Chef Roberto Mar­tin. Known for being Ellen Degeneres’ chef, Roberto Mar­tin made a super tasty ceviche out of hearts of palm. A very cool down-to-earth guy I must say.

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Pic­tured above: Roberto Mar­tin and I

2. I was also hon­oured to receive Chef Taymer Mason’s St. Maarten gift bag give­away fea­tur­ing a green sea­son­ing that she made in St. Maarten! She served up a super tasty lentil patty and an egg­plant and sea­weed accra that was mouthwatering.

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Pic­tured above: Top– Taymer Mason and I, Bot­tom– Lentil Patty and Egg­plant and Sea­weed Accra

1. Strong­man Patrik Baboumian break­ing the Guin­ness World Record by lift­ing 1213 lbs (550 kilos)! This vegan hero was so pumped from his amaz­ing feat that he screamed vegan power with all his might after walk­ing over 10 metres with 1213 lbs on his back. An unbe­liev­able moment and an unbe­liev­able guy. The video I took is a lit­tle shakey but cap­tures his speech at the end which touched every­one in the crowd just as much as the actual feat of strength that he per­formed. An amaz­ing moment that will go down in food fest history!

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Pic­tured above from L to R: vegan ath­lete panel fea­tur­ing Patrik Baboumian,

UFC fighter James Wilks, Iron­man ath­lete Roch Roll,  and for­mer Hockey player Georges Laraque. 

I would also like to send a spe­cial shout-out to Sweets from the Earth for their Cin­na­mon Babka. It was unbe­liev­ably tasty!!!

As well, we want to shout-out Green Zebra Kitchen for their de-constructed Tem­peh Rueben Bowl. Yum!

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Pic­tured above: Green Zebra Kitchen’s de-constructed Tem­peh Rueben Bowl

I also want to com­mend the TVA for mak­ing this year’s event com­pletely vegan. It really made it acces­si­ble for every­one and I felt more com­fort­able and excited know­ing that I could eat any­thing I wanted! I hope this becomes the norm for the food fes­ti­val as it is a cel­e­bra­tion of a plant-based lifestyle after all!

Oy Vegan!

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Oy Vegan Top 5 Passover Recipes!

Revving up for Pesach and not sure what to bring to the big fam­ily din­ner? Here are 5 vegan items that are sure to impress everyone!

1. Obvi­ously, one needs a good Matzo Ball Soup recipe. Per­son­ally, I make a really tasty veg­gie soup with dill and pars­ley and I make matzo balls using tofu as the binder. I also add nutri­tional yeast for extra health ben­e­fits.  That being said, there are many vegan recipes online. Here are a few that are super tasty!

Check out: Bon­zai Aphrodite’s recipe, The Vegan Stoner’s recipe, and Vir­tu­ally Vegan Mama’s recipe.

2. This may sound cray cray, but I’m excited to try this recipe out today! Check out the “V’ word’s recipe for vegan Gifilte fish!

3. A lit­tle birdie told me that quinoa is kosher for passover, whether you’re Ashke­nazi or Sephardic! Nava Atlas has a tasty recipe for quinoa pilaf that is sure to impress.

4. Chef Chloe does it again with her vegan ren­di­tion of every Jew­ish person’s favourite Passover break­fast item: Matzo Brei!

5. Last but not least, this recipe for sweet potato kugel is scrump­tious, healthy and packed with flavour, unlike many a kugel I’ve had in my day. Here is the Veg­e­tar­ian Resource Group’s recipe. There are a few other passover friendly recipes on their site as well.

Wish­ing every­one a happy passover and enjoy your seders!

I leave you with this: Shalom Sesame’s Les Matzarables!

Happy Passover!

Oy Vegan!

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Highlights from the Toronto Vegetarian Food Festival

On the week­end of Sep­tem­ber 7th-9th, the 28th Annual Veg­e­tar­ian Food Fes­ti­val took place. Oy Vegan was there all three days hang­ing out and attend­ing var­i­ous events and sam­pling delec­table vegan food. Here are some of Jamie and Jared’s top picks!

Jamie:

1. Learn­ing how to make tomato olive sei­tan gyros with Terry Hope Romero. I tried mak­ing these at home after and they were amaz­ing! I have to say the coconut yoghurt dill Tzatziki sauce is super tasty.

2. Bump­ing into veJEW­tar­ian friends wan­der­ing about the booths.

Shimmy, Jan­ice, and Jamie 

3. Eat­ing the pizza with sun­dried tomato, cashew cheese, and kale from Green Zebra Kitchen! I was hon­estly blown away by how great this pizza was. Best vegan pizza I’ve ever tried!

4. Vis­it­ing the awe­some peo­ple at Toronto Pig Save. Con­grat­u­la­tions to Anita Kra­jnc for win­ning the Com­pas­sion for Ani­mals Award!

Jared, Danielle, Jamie

5. See­ing Vegan Meal­time on the Red­path Stage. These guys were full of energy and totally hilar­i­ous! Sea­weed strips & Sea­weed strips & Sea­weed strips & Sea­weed strips!

Jared:

1. Hear­ing Dr. Michael Gre­gor’s two part lec­ture on the lead­ing causes of death in Canada. Check out his web­site nutritionfacts.org where he posts daily videos on all the lat­est studies!

2. Learn­ing how to cook Caribbean style with Taymer Mason and win­ning her Bajan/ Jerk wet spice mix hand­made straight from St. Maarten. Awesome!

3. Hear­ing Ultra­man Ath­lete Rich Roll speak about chang­ing his life with a plant based diet!

4. Eat­ing the sticky mush­room rice wrapped in a banana leaf from King’s Café for break­fast. Yum!

5. Try­ing Doug McNish’s new chewy gluten free choco­late coconut almond cookie for Sweets from the Earth and try­ing to name it.

 All in all, the TVA did an amaz­ing job this year and the fes­ti­val was a ton of fun. Despite the rain on Sat­ur­day, it was packed with peo­ple! There are many other high­lights that we are leav­ing out and we encour­age every­one to check out the Toronto Veg­e­tar­ian Asso­ci­a­tion and all the cool events they hold in the city.

Here’s to a healthy fall!

Oy Vegan!

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Oy Vegan’s Top 5 Spring Must Haves!

 

Hooray! Spring has sprung and every­one is out and about in the sunshine…and the rain. It’s a time of regrowth and renewal. A new sea­sonal cycle begins. In hon­our of that, here are some of the hottest vegan items for Spring!

 

1. Be comfy and look hip in a pair of vegan TOMS. I have a pair in slate (pic­tured below) and I love them!

2. Hit the town with your Two Tick­ets chain purse in Mauve. This cute purse is per­fect for a night on the town and retails online at lulus.com for $42.

3.  Spring­time can still be a bit chilly. So pull on the Relaxed Woven Blazer ($33.80 CAD) from For­ever 21 in Blue Jewel.

4. Hun­gry for  a snack? Why not have some Amande cul­tured Almond­milk yogurt? I really love this stuff! Amande comes in a vari­ety of dif­fer­ent flavours like blue­berry, peach, and rasp­berry and is a great alter­na­tive to soy yogurt. Amande is gluten free, soy free, GMO free, vegan and it’s sweet­ened with fruit juice! mmmmmm

5. Look­ing for some new din­ner ideas?  I’m super excited about Chloe Coscarelli’s new cook­book! I’ve tried a bunch of recipes from her web­site and I have to say, they have all been deli­cious and sur­pris­ingly easy to make. I’m obsessed with mak­ing her Pad Thai recipe and award win­ning Choco­late Straw­berry Short­cake Cup­cakes. I can’t wait to pick up a copy of her cookbook.

 

So there you have it! The top 5 vegan must haves for the sea­son. Happy Spring to you and yours!

Oy vegan!

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Oy Vegan’s Top 5 Valentine’s Day Recipes!

Love is in the air!

Whether you love Valentine’s Day or think it’s a crock, how can you not love these amaz­ingly sexy dessert recipes?!

1. Make your own choco­late truf­fles! Care2.com has posted this deli­cious recipe for all you choco­late lovers out there.

2. Choco­late Straw­berry Short­cake Cup­cakes by Chef Chloe Coscarelli. I made these rich and deca­dent cup­cakes for two dif­fer­ent fam­ily func­tions over the hol­i­days in 2011 and they were a huge hit!

3. Blue­berry Almond Dark Choco­late Bark. One Green Planet shows us how to make one of the eas­i­est and most mouth water­ing vegan desserts out there.

4. Choco­late Mousse Tower with Rasp­berry Coulis.  This recipe for sen­su­ally silky mousse is adapted from a dessert served at NYC’s Can­dle 79.

5. For all those who aren’t choco­holics like me (really? Is this pos­si­ble?) try this recipe for Mango Crème from peta.org.

So grab your lover, loved one or friend, plant a big kiss on his or her cheek and wish ‘em Happy Valentine’s Day with one of these delight­ful desserts.

Wish­ing you all lots of love and lust this Feb­ru­ary 14th!

Oy Vegan!

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Top 5 Hanukkah Recipes!

Wowweee! It’s been a whirl­wind Hanukkah sea­son! I thought I would take a moment to big up some deli­cious vegan Hanukkah recipes for those of you who are won­der­ing what the heck you can eat at your fam­ily and friends’ gatherings.

1. Latkes– OBVIOUSLY! Check out my recipe below!

Jamie’s Vegan Latkes

Ingre­di­ents:

1 1/2 pounds of organic potatoes

3 large yel­low onions

3 or 4 large car­rots (optional)

Hand­ful of  fresh pars­ley (3 or 4 table­spoons chopped)

Fresh or dried thyme (2 table­spoons) (optional)

1/3 cup of spelt flour

1/2 tea­spoon of bak­ing powder

1 tea­spoon of egg-replacer in an egg’s worth of warm water

Salt and pepper

Organic Canola Oil

Prepa­ra­tion:

Pre­heat the oven to 250 degrees F. After you’re done fry­ing them, you can keep the latkes warm in a casse­role dish or on an oven safe plate until they are ready to be eaten.

Peel pota­toes and grate them. Remove outer skin from onions and coarsely chop in a food proces­sor or grate. Peel and grate car­rots. Place pota­toes, onions, car­rots, flour, bak­ing pow­der, salt, pep­per, pars­ley and thyme in a large bowl and mix together. In a sep­a­rate lit­tle bowl, mix egg replacer in about 2 table­spoons of warm water. Mix until all the egg replacer has dis­solved. Pour mix­ture onto latke bat­ter and combine.

Put a fry­ing pan over medium high heat and wait until the pan is thor­oughly heated before pour­ing canola oil. Tip: to ensure the latkes won’t stick, let the pan heat up for 3– 4 min­utes before pour­ing the oil in.

Splash some oil in the pan (enough to cover the bot­tom of the pan). Use a table­spoon to scoop out latke mix­ture and drop into pan. Watch out as the oil is hot! Repeat with how­ever many latkes you can fit into the pan depend­ing on its size. Let fry for 2–3 min­utes or until golden brown then flip and let them fry on the other side for 2–3 min­utes. Repeat with rest of the latke bat­ter until you’ve use it all up. You will need to keep adding more oil to the pan as needed.

I like to put out a sheet of paper towel to place my cooked latkes on to absorb the oil while I’m fry­ing the rest of the bat­ter. Then I place them in a casse­role dish and throw them in the oven until peo­ple are ready to nosh!

2. Vegan Sour Cream.- (Note: recipe at the bot­tom of page– under taco salad recipe)

3. Apple­sauce

4. Maple Roasted Brus­sels Sprouts

5. Rugelach- I use Rasp­berry Jam instead of Apri­cot– feel free to sub­sti­tute nuts as well! ( I also don’t use raisins– it’s really up to you)

 

Enjoy your Hanukkah! Here at Oy Vegan, we want to wish you a new year filled with miracles!

Oy Vegan!

 

 

 

 

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