Potato Latkes - 190 Calories - Yellow Vegetable, Vegan

Cook-E      These are the absolutely best potato latkes, and they're gluten and dairy free.
Serve them with apple sauce or sour cream on the side.
This is a traditional Hanakah side dish and these will steal the show~

10 servings; for parties of 50 multiply by 6 and give yourself 4 hours


4 pounds Russet Potatoes
2 medium Onions
1 TBS Lemon Juice
1 Cup Chopped Scallions
4 Large Eggs, beaten
to taste Salt and Pepper
Grape Seed - Olive Oil Blend  


Prep: 1:30 

- Vegetable Peeler

- 2 Large Bowls

- Cutting Board

- Chef's Knife

- Brown Paper Bag

- Parchment Paper

- Food Processor or Box Grater

- Baking Sheet Pan

- Fry Pan

- Thermometer


1. Put the onion in the freezer. Peel the potatoes and keep them submerged in cold water.

2. Grate ⅔ or the potatoes on a box grater or with the grater attachment of your food processor.
Set aside in a very large bowl.

3. Chop up the remaining ½ of the potatoes and the onions with the bottom blade of your food processor, 20 pulses.

4. Place a handful of the potatoes and onions in the center of a thin cotton tea towel or 5 layers of cheese cloth and squeeze the liquid out over a bowl, I have found putting the bowl in t sink is the easiest position to give my bicepts a workout.

Repeat until all the potatoes have been squeezed. RESERVE THE LIQUID.

5. Toss the juice of one large lemon into the potatoes and onions.
Place the squeezed potato in a large bowl and cover with the wet towel you used to squeeze them.
They can be put into the refrigerator until ready to fry at this stage, leave the water bowl out.

6.Ready to fry: Pour enough oil in the pan to be 2 inches deep, a high burning point oil is best: olive oil (not extra virgin) can be combined with grape seed oil or vegetable oil in a 2-1 ratio (twice as much high burning point oil to half olive oil) to boost the temperature and maintain the olive oil flavor.

7. Add the diced scallions, the eggs, salt and pepper to the potatoes.

8.Here's the secret trick: Drain the water out of the squeezed potato liquid but scrape the potato starch that has settled on the bottom of the bowl and add that to the potatoes.

9. The can be spread out on parchment paper, placed in an airtight container and frozen to be fried later at this point.

10. When the oil has reached 325ºF you can make a huge pancake the size of the pan or put small handfuls of the potatoes into the oil. It is imperative to keep the oil hot, so the second pile of potatoes on the opposite side of the pan in a minute, then add the third 2 minutes later, flip them over when golden, then add a fourth and fifth little pile.

11. I look for the outside edges to get golden and the potatoes to turn grey before I flip them and I use a slotted flat round spatula to flip them.

12. Place them on brown paper bags or parchment paper laid out over sheet pans - do not over lap them.

Serve immediately or if making them hours before serving them: place them on parchment paper in a 350ºF oven to reheat them.

For parties of 50 multiply the ingredients by 6 and use 3 fry pans (electric work best) for 2 hours prep and 4 hours (doing nothing else) fry time.

• Mold: 45 Minutes
• Fry: 45 Minutes

(10 servings)

Pad Thai

Pad Thai
660 Calories 
4 Servings


Pad Thai is to Thai food what Lasagna is to Italian: a dish that is a combination of signature ingredients and flavors that is classic to the culture. When you make Pad Thai at home you can use gluten free Fish Sauce, and making the dish at home guarantees that it’s very fresh.


8 ounces Rice Stick Noodles
1 lb Extra Firm Tofu, Diced - Marinade in 2 TBS. each of Tamari Soy Sauce, Miso Paste, Fish Sauce 20 minutes

4 cloves Shallot, thinly sliced (about 2 TBS)
1/4 cup Vegetable Oil, (peanut, grape seed, coconut or canola oil)
2 large Eggs, lightly beaten
1/2 cup Chicken Breasts, optional boneless and skinless
10 large Shrimp, optional  peeled and de-veined
2 cloves Garlic, minced
2 tsp Fresh Ginger, thinly sliced

Pad Thai Sauce

1/3  cup Chicken Broth
2 TBS Rice Vinegar
1 tsp Chili Pepper or Flake, thinly sliced
1/3 cup Ketchup or Tamarind Paste* see bottom note
4 TBS Fish Sauce, gluten free
4 TBS Lime Juice
1 TBS Agave or Palm Sugar, or 2 T honey or maple syrup

8 Lime Wedges, to serve
1/2 cup Cilantro Leaves, fresh and cleaned taken off stems
2 cups Bean Sprouts
1/4 cup Unsalted Peanuts, roasted, chopped
2 Green Onions, sliced in an angle


1. Prep the noodles and tofu: Soak noodles in hot water for 7- 15 minutes, until tender; drain, drop into an ice bath (bowl of ice and water) to stop cooking and set aside.
Marinade the tofu cut into ½ inch cubes, in soy sauce/miso paste/fish sauce blend. If going GF blonde miso and GF soy sauce).

2. In a small bowl, whisk together ketchup, chicken broth, fish sauce, lime juice, agave (honey or maple syrup) and chili sauce until thoroughly blended.

3. In wok or large skillet, heat 1 TBS of high burning point oil (peanut oil is traditional) cook the shrimp until it just turns pink (about 1 min). Remove from pan and set aside on paper towel.
Brown tofu, set aside on paper towel.

4. Heat another TBS of oil and thoroughly cook chicken (or use left over cooked chicken). Add it to the shrimp and tofu.

5. Heat 1 TBS of oil over high heat and cook red chili pepper, shallot, garlic, and ginger until softened. Add to chicken and shrimp.

6. Heat another TBS of oil and cook the eggs, stirring occasionally to scrambled and cook until set set.

7. To the eggs in the wok add the cooked shrimp, chicken and vegetables. Stir in sauce mixture until well blended. 
Add the cooked noodles.
Toss and continue cooking for about 3 minutes and allow sauce to thicken.

8. Remove from heat, place on a serving dish and top with sliced green onions fresh bean sprouts then cilantro, and on the top add the peanuts.
Serve with lime wedges and Sriracha Hot Sauce on the side.


1 ounce of tamarind paste mixed with ¾Cup of hot water, stirred and strained can be replace with 1/3Cup of Ketchup

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