sweet potato leek + sage latkes

Whatever you do…

Do not gift these to someone in a jar.  I’m pretty sure that would turn into a hot, soggy mess.  And no one wants a hot, soggy, edible gift.

Instead, invite a friend over for lunch and make these alongside a veggie filled salad.

I grew up eating latkes around this time of year.  Specifically, during Chanukah.  They’re a favorite of mine that I often forget about.  While the old-fashioned potato version is pretty much perfect on its own, I wanted to put a little spin on things today.

I used leeks instead of onions for a more mild flavor.

Well that, aaaand because leeks are pretty and I love cutting them. 

My idea was to try baking the latkes, but I also pan fried a few to compare.

I’ll let you take a wild guess as to which version was superior. 

I always remember frying them when we were younger.  There was a distinct smell from the frying of potato, onion, and egg that I will never forget and always be able to sniff out.  Today was no different.  It made me feel all warm and fuzzy inside, while at the same time it made me miss my family!

I wish they could have been here to help me scarf these delicious little gems right up.  But maybe this way is better because now I have them all to myself.

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Sweet Potato Leek & Sage Latkes

gluten-free, dairy-free // yields 14-16 latkes // adapted from organic gardening

• 5 cups grated sweet potato, about 2 medium sweet potatoes– skin on is fine
• 1 cup chopped leeks
• 1/3 cup raw buckwheat flour
• 2 tablespoons chopped sage
• 1 1/2 teaspoons minced garlic
• 2 eggs
• 1 tablespoon sunflower oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• oil for the pan
• optional toppings: applesauce, Greek yogurt, sour cream

For fried latkes: Despite the fried version only cooking for 5-6 minutes in a pan, the sage and leek mellowed out much more than the baked version.  They became very crisp around the edges and firm in the center.

1. Place the grated sweet potato in a large bowl and squeeze out some of the moisture with a towel.
2. Mix in the leeks, flour, sage, and garlic.
3. In a small bowl whisk together the eggs, oil, salt, and pepper.
4. Pour the egg mixture in the potato bowl and mix with a large fork until fully combined.  The mixture will be very wet.
5. Heat a large skillet/pan over medium heat and add enough oil to give a good coating in the bottom of the pan.
6. Form about 1/4 cup sized balls from the mixture, packing between your hands and then place in the pan.  You should be able to form somewhat messy ball that loosely holds together.
7. Press with a spatula to about a 3-inch diameter.  Repeat until the pan is full, but don’t overcrowd.
8. Cook for about 3 minutes until golden brown, then flip and cook another 2-3 minutes.
9. Repeat steps 6-8 until all are cooked and add more oil if needed in between batches.
10. Place on a paper towel lined plate, lightly dab the excess oil, sprinkle with salt, and serve with applesauce, Greek yogurt, or sour cream if desired.

For baked latkes:I preferred the fried version overall but really enjoyed the baked version cold on a salad or just straight out of the fridge.  They are softer in the center than the fried version with a stronger sage flavor, but still have crisp edges.

1. Heat your oven to 400*F and line a large baking sheet with parchment paper or grease with cooking spray.
2. Place the grated sweet potato in a large bowl and squeeze out some of the moisture with a towel.
3. Mix in the leeks, flour, sage, and garlic until fully combined.
4. In a small bowl whisk together the eggs, oil, salt, and pepper.
5. Pour the egg mixture in the potato bowl and mix with a large fork until fully combined. The mixture will be very wet.
6. Form about 1/4 cup sized balls from the mixture, packing between your hands and then place on the baking sheet. You should be able to form somewhat messy ball that loosely holds together.
7. Press with a spatula to about a 3-inch diameter. Leave about 1” in between each latke.
8. Bake for 15 minutes, flip, then bake another 15-20 minutes until golden brown and crisp around the edges.
9. Sprinkle with salt and serve with applesauce, Greek yogurt, or sour cream if desired.

notes: If you have a food processor with a grater attachment I highly suggest using it.  It takes seconds to grate 5 cups.  You could use gluten-free oat flour instead of buckwheat flour if desired.  Do not use toasted/brown/kasha buckwheat as it has a very strong flavor.  You can easily grind raw buckwheat flour at home in a high speed blender.  Grind raw buckwheat grounds until you have a fine, flour consistency.

Baked version photographed below.

Applesauce will always be my favorite topping and it works so well with this sweet potato + sage version.

Enjoy!

I’ll be back with more things in jars very soon!

Ashley

Stuffed Delicata Squash with Quinoa Stuffing

Guess what?

More squash!

I figured you would let it slide seeing as this recipe involves no peeling, cubing, or pureeing. 

If you haven’t turned orange from an overdose of beta-carotene and you haven’t yet met your squash quota this fall, you must make this recipe.

Delicata squash is one of my favorites from the squash family.  It’s a bit milder and not quite as sweet as butternut squash with a slightly more potato-like flavor.

It’s a great blank canvas to work with and perfect for stuffing.

With stuffing.

And we all know about my stuffing obsession.  I just couldn’t resist coming up with a new version this year.

The flavors are kept traditional because that’s the way I like it.

However, instead of a bread stuffing I’ve used quinoa as the base.  It soaked up all the flavor and provided a nice little crunchy texture that contrasted well with the smooth + soft squash.

As I as about to chow down on this squash boat I realized it could easily be turned into a side dish by cutting into quarters or thirds. The squash skin was very soft and sliced perfectly. Definitely a Thanksgiving contender!

This next photo is actually pretty funny.  With all my cooking and baking and with the low height of the table I photograph on, our dogs never try to swipe any food from it.  They really don’t even pay attention to the food on it, but once in awhile they graze by and stick their nose in the air to catch a sniff.  It’s pretty cute.

My little stuffing sniffer.

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Stuffed Delicata Squash with Quinoa Stuffing

vegan, gluten-free, nut free

• 2 delicata squash
• 1 cup uncooked quinoa, rinsed
• 1 3/4 cups + 1/4 cup low/no sodium vegetable stock, divided
• 2 tablespoons sunflower oil, divided
• 1 cup diced onion
• 1 cup chopped celery
• 1 cup chopped baby portabellas
• 1/2 cup chopped carrot
• 1 tablespoon minced garlic
• 1 tablespoon finely chopped sage
• 1/2 tablespoon finely chopped parsley
• 1 teaspoon dried thyme
• 1/2-3/4 teaspoon salt
• 1/4 teaspoon black pepper
• oil/salt/pepper for rubbing the squash

Squash:

1. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
2. Slice both squash lengthwise in half and lightly rub the inside and cut edge with oil and a generous sprinkle of salt and pepper.
3. Place on the pan cut side down and roast for about 30 minutes.  The edges will be golden brown and the flesh will be just tender.
4. Keep your oven at 400* after the squash is done.

Quinoa:

1. While the squash is roasting place a pot over medium heat with 1 tablespoon of oil.
2. Place your rinsed quinoa in the hot pot and stir for 2-4 minutes until lightly toasted.
3. Add 1 3/4 cups vegetable stock and bring to a boil over med-high heat.
4. Give 1-2 stirs after it boils then reduce heat to simmer and cover for 15-18min until the liquid is absorbed.
5. Remove from the hot burner keeping the lid on for 10min.  Fluff with a fork.

Stuffing:

1. While the quinoa is cooking, heat a large pan over med-low and add 1 tablespoon of oil.
2. Once hot add the onion, celery, carrot, 1/2 teaspoon salt, and pepper stirring frequently for 12-15min.  You’re looking for a light golden brown color and a bit of give to the celery and carrot. 
3. Add in the garlic, sage, parsley, and thyme and stir for about 30 seconds until fragrant.
4. Measure out 3 cups of cooked quinoa and add that to the pan along with the mushrooms and 1/4 cup of vegetable stock.
5. Stir every minute or so until the mushrooms are cooked and the liquid is absorbed.  About 6-8 minutes.  If the mixture seems like it’s drying out add a bit more veggie stock [mine didn’t dry out at all].
6. Taste and add more salt/pepper if desired.
7. Fill your squash halves with the quinoa stuffing and bake for about 10 minutes.  If you want the top a little crunchy you can place it under the broiler on high for 1-2 minutes watching closely.
8. Top with fried sage leaves if desired.
9. Serve as is or slice into quarters or thirds with a sharp knife and serve as a side dish.

5 recipes I’m currently obsessing over:

1. Poblano Cornbread Stuffing from Love & Lemons [vegan/gf]
2. Raw Cacao Nib Cookies from Oh, Lady Cakes[vegan/gf]
3. Sweet Potato Parmesan Gratin from Minimalist Baker [gf]
4. Spiced Red Lentil, Tomato, and Kale Soup from Oh She Glows [vegan/gf]
5. Caramel Rum Banana Bread Pudding from Bakers Royale

See ya next week with dessert.  Promise!  Although it may be orange.

Ashley