I hope everyone is having a safe and healthy New Year. I know I was in bed early on the eve for I had laryngitis to deal with. Plus, I had a 2 hour drive down to Miami on the 1st. With that said, I have been looking over my recipe box on the VegWeb website and I have been making about one new recipe per week, sometimes more. I feel very good about that. Be honest with yourself when you answer this question.
When was the last time you made a new dish? How long ago was that dish? And what are you doing to find and make new dishes? Well, once you find your answer may I suggest you get off your duffs and start scouring my blog. I have hundreds of recipe all falling into a multitude of categories. And I am adding new categories all the time. that means, to me at least, that I am expanding my cooking realm.
But let's move on to this oh so simple recipe. Many of my recipes are a last minute effort to put something on the table that I have most of the ingredients for. This is one of those that i usually am not without...potatoes. We live on potatoes. So many folks are fearful of carbs. I embrace them. People say we shouldn't eat so many carbs. Well yeah, if you are eating Wonder Bread and McDonald's french fries. But if you consume complex carbs, you are going to be fine. Trust me, I just proved it.
I am not one to step on a scale, and I don't think I have stepped on one in over 1 year. But in order to join the high school kids on the food journal I had to punch in some statistics. My weight being one of them. So, I broke out our homes old scale, stepped on, stepped off, stepped back on, stepped off, then called my son. I asked him to step on so I could see his weight. And sure as all get out his weight was correct. Well that made me tickled pink. that meant that since going vegan I had dropped 10 pounds without even trying. So there you have it, from a woman who LIVES on carbs, you can still take off the weight and have your carbs. If anyone tells you otherwise, they are bold face lying to you.
2 egg replacers (4 T water, 4 t baking powder, and 2 T olive oil)
2 T flour
1/4 t baking powder
1/2 t salt
1/4 t ground pepper
4 potatoes, peeled and shredded
3 t onion powder or 1/2 onion minced
1/4 olive oil
Mix together the egg replacer in the order it is given, taking care to let the baking powder and water stop fizzing, then slowly add your oil. then set aside.
In a large bowl, add the 'eggs', flour, baking powder, salt, and pepper. Add the onion powder or your onion, mix until combined. Add your potatoes.
Heat oil in skillet over medium heat. Carefully drop about tablespoon size batter balls into the grease. some folks suggest to flatten your mixture, but I did not feel the need to do this. Turn once bottom side has browned, making sure not to let them burn.
these were great, simple and quick. what more could you ask for? Nothing!!