Going a bit crazy with #apples these days, but 'tis the season. I so got sick of cooking zucchini at the end of summer. Apples are like my transition from flip flops to comfy boots.
Source: Purple Carrot | Serves: 2 | Time: 45 min
Changes: replaced brown sugar with coconut sugar; replaced sour cream with a quick cashew cream; doubled the amount of horseradish
Ingredients
Latkes
12 oz yukon gold #potatoes, rinsed, peeled and grated
1 yellow onion, diced
¼ cup vegan mayonnaise
½ tsp dried thyme
2 tbsp flour
¼ cup vegetable oil
S&P
Chutney
1 granny smith apple, peeled and diced
2 tbsp dried cranberries
1 tbsp dijon mustard
1 tsp brown mustard seeds
1 tsp coconut sugar
1/4 cup water
Horseradish cream
2 tbsp prepared horseradish
⅓ cup cashew cream (1/3 cup of soaked/drained cashews, blended with 1/4 cup plant-based milk or more to reach desired texture. Add 1 tbsp lemon juice and 1/2 tsp and blend again.)
To Serve
Small head of #broccoli, chopped into florets
S&P, to taste
Instructions
Place the grated potatoes into a medium bowl and sprinkle with salt. Set aside for 10 minutes to let the water drain. Place diced onon in a large bowl with the vegan mayonnaise and dried thyme.
To prep the horseradish cream, combine the horseradish and the cashew cream. Mix well with a whisk and season with salt. Set aside.
Now work on the chutney. Add diced apple to a small sauce pan with the dried cranberries, dijon mustard, mustard seed, coconut sugar, and ¼ cup water. Bring to a boil over medium heat, reduce heat, and simmer until the liquid is absorbed, about 10 to 15 minutes. Remove from the heat and set aside.
Back to the latkes. Working in small handfuls of the grated potatoes, squeeze out the extra water over your sink and set the potato on paper towels. Once finished, place another paper towel on top and pat the mixture dry. Add the dried potatoes and the flour to the bowl with the onions and mayonnaise. Season generously with salt and pepper and mix well with a fork.
Form the potato mixture into 6 latkes. Heat ¼ cup vegetable oil in a large nonstick skillet over medium-high heat. Use a spatula to transfer the latkes into the oil and fry for 3 to 4 minutes per side (turn your heat down to medium after they’ve been cooking for a minute). Once crisp on both sides, transfer to paper towels and season with salt.
Now add the broccoli to the same skillet you cooked the latkes in and saute until bright green and tender, about 3 to 5 minutes. Season the broccoli with salt and pepper and divide it up between your plates. Put the latkes alongside the broccoli, and serve with the apple chutney and horseradish cream. Enjoy!
Journal
It's been a while since I tracked my food and exercise, but I'm still carrying around this COVID 19 lbs, so I figured, why not give tracking a shot, again? Mostly, I think I haven't been drinking nearly enough water, so this can only help encourage me to get that much needed H2O. Day 1, and it's already obvious I've ruined what was a good habit. Also, note to self: you have a broken foot. Exercise won't be as great as it once was. Don't be so hard on yourself.
Food & Drink
1 iced coffee
2 cups hot coffee
4 glasses of water
1 diet soda
1/2 smoothie with banana, 1 cup of mixed berries, 1 cup of spinach, 2 tbsp peanut butter, & cashew milk
Leftover salad
2 latkes with apple chutney and cashew cream
1 piece of lindt chocolate
Exercise
9,205 steps
15 minutes if strength training