Cooking workshop recipes: Vegan Latkes

Vegan Latkes
Yield: 12-15 Latkes
6 large potatoes, grated
1 large carrot, grated
1 small onion, grated
1/3 c oatmeal
¼ c matzo meal or flour
Salt & pepper
Oil, for frying

Place large skillet on stove over medium to medium-high heat. In a large mixing bowl mix oatmeal and 1 1/3 c of boiling water. Let stand for a few minutes until softened. Put grated potatoes in clean dish towel and wring out all of the water. Add to the bowl with oatmeal, and then add carrot and onion. Mix ingredients. Add matzo meal or flour, salt and pepper. Mixture should be fairly thick and hold together. Pour approximately 1 tbsp of oil in skillet. When oil is hot dollop potato mixture into 2-3 inch wide circles. Let them cook for 4-5 minutes or until golden brown. Flip over and cook 4-5 minutes on the other side. Latkes should be crisp on the outside but soft on the inside when done. Enjoy with applesauce (see recipe below) or sour cream.

Roasted Applesauce
Yield: 5 cups
3 lbs McIntosh apples (about 10 apples)
Juice on 1 lemon
2 tbsp canola oil
¼ c maple syrup
2 tbsp sugar
1 tsp ground cinnamon
½ tsp freshly grated lemon zest
Pinch ground allspice
¼ tsp salt

Preheat oven 400 F.
Peel, core and slice apples into 1-inch chunks. Sprinkle with lemon juice and set aside.
Combine the oil, maple syrup, sugar, cinnamon, and zest in a glass baking dish, and whisk together. Add the apples and toss to coat.
Roast until apples are very tender, about 25 minutes, turning once after 15 minutes. Transfer to a large bowl and mash. If you prefer a smoother applesauce, you can pulse it in a blender or food processor. You can serve this warm, at room temperature or chilled.