Potato and Carrot vegan Latkes

A vegan and slightly altered version of Latkes :)

Makes 12:
Potatoes (250g)
Carrots (200g)
the Vegg (Egg replacer - equivalent to 1 egg mixed with 4 tbsp of water)
Oat flour (1 tbsp)
Salt (1/2 tsp)
Pepper
Olive Oil

1) Peel potatoes and carrot and coarsely grate them.
2) In a large bowl, whisk the flour, the Vegg, salt and pepper together. Stir in the potato and carrot until all pieces are evenly coated.
3) In a medium skillet, heat 2 tablespoons of olive oil. Drop packed tablespoons of the potato and carrot mixture into the skillet and flatten them with the back of a spoon.
4) Cook the latkes over moderately high heat until the edges are golden, about 2 minutes; flip and cook until golden on the bottom, about 1 minute.
5) Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Vegan Orange Cake

And for today... an orange vegan cake, fluffy and moist :)

Makes 1 small cake:
Flaxseed (powder - 2 tsp + 2 tsp water)
the Vegg (1 tbsp+1tbsp rice milk)
Dark Muscovado Sugar (4 tbsp)
Yofu (125g - natural, sugar free)
Olive Oil (2 tbsp)
All purpose flour (150g)
Baking powder (2 tsp)
Cinnamon (1tsp)
Orange juice (100 ml + 100ml)

1) Preheat the oven to 180° C (350° F)
2) Line a small cake tin.
3) Mix together all ingredients, use only half of the orange juice and reserve the rest.
4) Pour the batter into the prepared cake tin. Bake for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven.
5) Pour over the orange juice (while the cake is still in the tin) and leave until cold.
6) Ease the cake from the sides of the tin before trying to remove it from the tin.

Vegg Waffles

Today I made some vegan waffles to try "the Vegg" vegan egg yolk. The result: light and tasty waffles :)

Makes 3:
Plain flour (50g)
Whole wheat flour (50g)
Rice drink (250 ml)
Baking powder (1 tsp)
Non-hydrogenated margarine (1 tbsp)
Flaxseed (powder - 1 tsp)
Agave nectar (1 tsp)
the Vegg (1 tsp)
Raspberry (sugar free) jam (for topping)
(Waffle machine)

1) In a blender mix the Vegg and the rice drink.
2) Mix all the ingredients in a bowl.
3) Leave the batter to "swell" for 5-10 minutes.
4) Preheat the waffle iron.
5) Cook the batter in the waffle machine.
6) Eat the waffles warm or room temperature.

the Vegg

Today I received a new product to try, the Vegg, the world’s first vegan egg yolk. 

Fat free, dairy, soy, gluten, EGG, and animal free... really great and delicious.

I made some French Toasts but they were so good that I forgot to take the picture :)

In the next days I will post some recipes...