Tag Archives: Party Food

Gluten-Free & Egg-Free Potato Pancake (aka- Kartoffelpuffer, Latke, Hash Brown Cakes, etc.) Vegan Recipe with Baked & Fried Versions for Oktoberfest

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Willkommen to a wunderbar meal of potato pancakes made without gluten or eggs! This allergy-friendly recipe is based on the fried kartoffelpuffers I grew up eating at Wurstfest in a small German town in the Texas Hill Country. Known the world over by many different names, these hash brown cakes can also be baked as a healthy and easy make-ahead dish. Serve up these tasty latkes with a variety of sweet and salty toppings for a hearty brunch buffet. Be warned… always make way more than you’ll think you need, and never expect any leftovers!


Ingredients:

  • 6 medium or 5 large potatoes
  • 1 onion
  • 1 cup gluten-free flour blend (I used Namaste brand this time)
  • 3 teaspoons sea salt (adjust according to sodium needs)
  • 4 servings Ener-G brand egg substitute (= 8 tablespoons warm water + 6 teaspoons powder… or just use 3 chicken eggs)
  • grapeseed oil for fried version… or olive oil for baked version
  • Optional: sweet or salty toppings like apple sauce, sour cream, sauerkraut, cottage cheese, mixed berries, cheese, fruit syrup, goulash, sugar & cinnamon, etc…

Instructions:

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Wash and peel the potatoes and onion.

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Grate the potatoes and onion. (I’ve previously made these the hard way with an old-school grater and the easy way with an electric food processor. On this occasion, I went the eco-conscious direction with a vintage hand-crank shredder contraption that has actually been passed down 3 generations… and it still works beautifully!)

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Soak the grated goodies in a bowl of cold water. (This reduces the starch content and adds crispness to the finished product.)

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Mix 6 teaspoons egg substitute powder well with 8 tablespoons of warm water, until it becomes opaque white (or just crack and whip 3 eggs).

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Mix this with the salt and flour. (I add salt to the batter, but if you have a family with vastly differing sodium requirements, just omit it in this step and salt them individually after cooking.)

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Drain the potatoes (squeezing / pressing all the water out of it), and then add in the “egg” and flour blend. Mix this up really well.

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Tastier Fried Version: Heat the oil and drop spoonfuls of batter into it. (Grapeseed oil is best for frying because of its high smoke point and neutral flavor.) Spread them flat with the back of a spoon. Flip them over when the edges have browned well. Drain them on clean cloth or paper towels before serving.

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Healthier Baked Version: Fill oiled muffin cups ¾ full, and then brush or spray olive oil onto the top. (Olive oil is great for baking and will some impart flavor which isn’t infused the same way as with frying.) Convection bake them in a 350ᵒ oven for 35 minutes, and then broil them for 10 more minutes to brown and crisp the tops.

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As a make-ahead breakfast test… I filled a 6 muffin cup pan with batter, covered it with clear wrap, and refrigerated it. (The rest of the batter was fried up on the stove.) The next day, I baked the batter filled tin in a toaster oven. It made perfect little hash brown cakes for breakfast without any morning effort.

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Though the fried version is admittedly tastier, I’m thinking that baking a whole oven full would a be much easier way to prepare them for a brunch crowd.

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These kartoffelpuffers were served with all beef knackwurst sausages made in Texas, Bavarian style sauerkraut, and homemade applesauce… and pretty parsley garnish.

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Wunderbar!

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Faithfully Yours,

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“Nacho Average Fiesta Dip” & Spicy Nachos Compuesto (Dairy, Corn, Red Pepper, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta

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My “nacho average fiesta dip” is the main ingredient for my spicy nachos compuesto, and it proves that you don’t need to add red pepper to get a spicy kick out of Tex-Mex. And they make perfecto Cinco de Mayo appetizers because they’re not only quick and easy to make, but are also free of other allergens (like dairy, corn, and gluten) that are so typical of Mexican cuisine. So feel free to indulge without feeling indulgent… & ¡Fiesta forever!


“Nacho Average Fiesta Dip” Ingredients:

  • 7 ounces canned vegan refried black beans (the vegan varieties have no lard added… or try pintos, or make fresh)
  • 7 ounces canned fire roasted crushed tomatoes (or use freshly chopped and roasted)
  • 8 ounce package gourmet soy-free vegan cheddar shreds (this kind doesn’t have canola, soy, or milk casein protein… but use any variety of cheese you prefer)
  • 1 tablespoon lemon juice (or lime)
  • 1 teaspoon ground ginger
  • 1 teaspoon onion powder (or 1 tablespoon fresh)
  • 1 teaspoon garlic powder (or minced fresh)
  • 1 teaspoon ground peppercorns
  • 1 teaspoon sea salt (or salt substitute)
  • 2 teaspoons dried cilantro (or 1 tablespoon fresh)
  • chips, crackers, or veggies for dipping (try a corn & gluten-free alternative like bean and rice chips)

Spicy Nachos Compuesto Ingredients:

  • diced green onion
  • diced tomatoes
  • fresh cilantro
  • sliced black olives
  • shredded lettuce
  • chips (try corn-free bean and rice chips like these Beanitos)
  • prepared “Nacho Average Fiesta Dip”
  • optional: vegan yogurt or sour cream
  • optional: guacamole (try my spicy recipe that’s red pepper free here)

“Nacho Average Fiesta Dip” Instructions:

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Gather all your ingredients and mix them together.

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Heat the mixture until the cheese melts. (I used a microwave on 80% power stirring every 2 minutes, for a total of 8 minutes… but a saucepan on a stovetop works well too.)

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Blend the hot mix until the cheese is indistinguishable from the beans and rice. (I, of course, used my handy-dandy immersion blender.)

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Transfer to a serving dish and garnish with sliced olives, cilantro, and fresh ground peppercorns.248Leigh

Serve with freshly cut veggies, crackers, or your favorite chips. (I used beautifully dark “Beanitos” made in Austin because the bean and rice combo make a complete protein, at 4 grams per serving… plus they’re yummy.)

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Spicy Nachos Compuesto Instructions:

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Arrange an overlapping layer of chips onto a dish, and spoon hot “Nacho Average Fiesta Dip” over the top. Add the remaining ingredients in amounts that suit your taste-buds.

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I had yogurt on hand and guacamole already made, but the nachos didn’t even need them. The Fiesta Dip had all the flavor I craved. Try tasting the chip-dip combo before loading yours up.

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All of that salad-like part (lettuce, tomato, olives, green onion, and cilantro) that makes up the compuesto part of the nachos transforms this recipe from a snack into a meal… and therefore a guilt-free indulgence.

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¡Yo quiero spicy nachos!

Faithfully Yours,

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P.S. Try my Healthy Tex-Mex Cilantro Chicken Spinach Quesadilla Recipe (Dairy, Red Pepper, Corn, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta as well!

Healthy Tex-Mex Cilantro Chicken Spinach Quesadilla Recipe (Dairy, Red Pepper, Corn, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta

This cilantro chicken quesadilla is the latest in my healthy undercover veggie series because it gets spinach haters to eat like Pop-eye. And you don’t have to strong-hold the recipe to make it gluten-free and dairy-free… just switch out a few simple ingredients so that everyone may enjoy it. This makes it the perfecto appetizer for a fabuloso Cinco de Mayo Fiesta. It’s one of my favorite delicioso lunches because it’s so quick and easy to make. So let this recipe send you to Tex-Mex heaven too… guilt free!

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Ingredients (for each quesadilla)

  • 2 brown rice tortillas (or any variety of wrap you like)
  • a few ounces gourmet vegan soy-free cheddar shreds (this kind doesn’t have canola, soy, or milk casein protein… but try any variety of cheese you like)
  • ½ sliced baked chicken breast (see my sautéed greens with chicken recipe for instructions, or use any ground meat)
  • 1 ounce thawed frozen spinach (or use less fresh spinach)
  • ⅛ of a diced onion (or use green onion, leeks, dried onion…)
  • a few sprigs of fresh cilantro (or dried, to sprinkle with the onion or top as garnish)
  • optional spices: sea salt, ground peppercorns, garlic powder (to sprinkle inside the quesadilla)
  • ½ diced tomato (or salsa to top the finished quesadilla with)
  • optional: vegan unsweetened yogurt or sour cream topping
  • optional: guacamole topping (try my spicy recipe that’s free of red pepper here)

Instructions:

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First gather all the ingredients then wash and chop the veggies. (I’ve used frozen spinach here because it’s easy to keep on hand for impromptu meals, being frozen means it’s retained all of its nutrients, more quantity may be added than if using fresh, and it doesn’t need to be washed and dried before cooking. Microwave it if you like, but definitely chop it into smaller bits.)

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Lightly spray a skillet with oil and place it over medium heat. (Here I’ve used a ceramic variety, but the non-stick types work well.) Line it with your first layer of tortilla, and then sprinkle half of the cheese evenly over it.

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Layer the chopped spinach over the cheese. Then dust it with spices according to your preferences.

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Scatter the diced onion across the spinach layer. Add cilantro if not using it as garnish… or do both!

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Then distribute the chicken over the onion. (Think about cooking extra chicken to slice and freeze for easy last minute lunches like this one.)

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Add the remainder of the cheese. (An even layer acts like a glue for the tortilla.)

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Top with the last tortilla and press it down with a large spatula as it cooks through. (Using a cast iron press is another option.) When the quesadilla has heated thoroughly enough to stick together, flip it over quickly with a large spatula. This side won’t take as long to cook… it will be done when it has browned nicely.

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Transfer the finished quesadilla to a cutting plate and slice into equal triangles like a pizza. Serve it in the round or stacked in a pretty arrangement like this.

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Offer bowls of toppings like guacamole, yogurt, sour cream, salsa, diced tomatoes, and fresh cilantro… or add dollops and sprinkles to each slice.

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I like to smother flavor toppings onto each triangle then grind fresh peppercorns over the top… and the cilantro is not only a pretty garnish but adds a distinct burst of flavor.

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Keep a bunch of these warm in a low temp oven to serve all at once for your Cinco de Mayo Fiesta… or just make them for yourself as mouthwatering meal that only seems indulgent!

Faithfully Yours,

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P.S. Holy guacamole! I’ve been seeing a new commercial that erringly pronounces the G in that green goodness over and over and over. If any of you out there are now wondering which way is right way to say it… think Fozzie Bear and begin the word with “wocca”. “Muchas gracias amigos!” on behalf of my Texan ears. 🙂

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P.P.S. And if you crave more Tex-Mex… try my “Nacho Average Fiesta Dip” & Spicy Nachos Compuesto (Dairy, Corn, Red Pepper, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta.

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Savory Sweet Potato Tortas Recipe (Gluten-Free, Egg-Free, Dairy-Free)

Allergy Friendly: Dairy-Free, Egg-Free, Gluten-Free

Makes About: 8 (4 inch) Tortas

 This simple gluten-free recipe is vitamin packed and quick to prepare. These incredibly versatile savory sweet potato tortas may be topped with anything your palette desires, as the sweet potato taste doesn’t overpower. Eat them as a satisfying lunch, with a salad for dinner, or as sweet hotcakes for breakfast. It makes an efficient brunch menu as everything may be prepared and served at once. You can also make tiny tortas as appetizers.

The completed tortas are pictured with my Dairy-Free Egg-free Turkey Salad, but you can also turn them into Sweet Potato Hotcakes by omitting the salt and adding 1 tablespoon of sugar. Serve them hot and drizzled with maple syrup and topped with toasted pecans or walnuts.

Faithfully Yours,
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Ingredients

  • 15 oz can organic unsweetened sweet potato purée (or purée 2 cups of sweet potato)
  • 1 cup gluten-free multi-purpose flour (for non-gluten-free use 1 cup AP wheat flour)
  • 1 teaspoon salt

Instructions

Preheat oven to 375ᵒ F. Trim parchment to line 2 cookie sheets with. Gather the ingredients.

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Mix sweet potato purée with flour and salt until smooth.

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The mixture will thicken and lighten in color. It should stick to the spatula.

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Spoon the dough into similar sized dollops onto parchment. Evenly smooth each into about a 4 inch circle with a silicone spatula (as if icing a cake). Don’t worry about making them look perfectly round… the artisanal look is in!

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Bake approximately 20 minutes, depending on your oven’s temperament!

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Using parchment paper keeps the underside of the tortas from browning or sticking too much. It also speeds up the cleaning afterward, which is especially great when you have guests.

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The completed tortas are pictured with my Dairy-Free Egg-free Turkey Salad.

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Bon appétit!

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Nutrition: Since I concocted this recipe myself, I have no idea how many calories it has. Does that mean it doesn’t have any!?! Well, at least I know it’s super healthy and vitamin packed! 🙂