Blintzes patate Vegan e senza glutine

Potato Blintzes (4)

E 'Shavout, la festa ebraica in cui si commemora ricevere la Torah, e per la maggior parte delle persone che festeggiano, porta ai piatti mente che si concentrano su prodotti lattiero-caseari. Tuttavia, Ho appena letto un interessante articolo su The Jewish Daily Forward chiamato “Vuoi autentici pasti Shavout? Prova di frutta, Non Dairy.” The article states that dairy was not an original Shavout food but that the focus was on fruits and grains. During this time, there was the wheat harvest as well as the first fruits that were brought to the Temple of Jerusalem. Further, “the original names of the Shavout holiday were Chag HaBikkurim, or Festival of the First Fruits, e Chag HaKatzir, or Harvest Festival.”

So I know traditionally, if I’m going to make blintzes on Shavout, they should be cheese blintzes covered in a beautiful fruit compote. Tuttavia, I was always more a fan of potato blintzes and reading that article empowered me to go with what I love, rather than what is expected.

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When my mother would make blintzes, she would usually make both kinds. And she would make about a hundred at a time, freezing most of them to enjoy at a later date. My father preferred the cheese blintzes but I opted for the potato ones dipped in sour cream.

When my mother would make the filling for the blintzes, creamy mashed potatoes mixed with caramelized onions, it was all she could do to keep me away from the pot. That filling was so delicious, I wanted to just eat it like that straight out of the pot and there would have been none left to fill the crepes.

So yesterday Tom and I made our own potato blintzes. I made crepes with a mix of a gluten-free flour blend and some chickpea flour. My reasoning for using both was that I wanted the starches in the blend so that the crepes would hold up to being manipulated and folded. I made a big pot of mashed potatoes and folded in the caramelized onions. I made extra so I could much away without worrying that I would run out before all the blintzes were made. Tom filled and folded up the crepes. Then we fried up the blintzes and enjoyed them with some vegan sour cream. They were delicious! Crispy but tender on the outside and the filling was rich, creamy and filled with the amazing flavor that only caramelized onions can give you.

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These took me right back to my childhood though I’m sure my Mom’s were better. You can certainly get creative and add other things to the filling such as mushrooms or spinach but I wanted to keep them traditional. Happy Shavout and enjoy!

Blintzes patate Vegan e senza glutine

Potato Blintzes (8)

GF
Fa circa 9 grande o 12 medium-sized blintzes

For the crepes­­­­­­­­­­­­­­­

2 Tbs. semi di lino macinati + 1/3 tazza di acqua calda

2 coppe senza glutine, mix di farina

½ tazza di farina di ceci

1 cucchiaino. sale kosher

2½-3 cups non-dairy milk

Spray da cucina


For the Potato and Onion Filling---------------

6 grandi patate rosse

1 Tbs. olio vegetale

1 cipolla grande, tagliato a dadini

¼ di tazza di latte non-caseario

1 cucchiaino. aglio in polvere

1 cucchiaino. rosmarino essiccato

Sale Kosher e pepe qb

For the Blintzes

¼ di tazza di olio vegetale

Panna acida Vegan

To make the crepes: In a small bowl or mug, mix the flax seed and the warm water until it is a loose paste. Let it sit and thicken for 10 minuti. Questo funge da legante. In una grande ciotola, combine the flours and the salt. Aggiungi 2 ½ cups of milk to the flour and then add the flax gel. Whisk until you have a loose batter. You want it pourable but not too thin, simile alla pastella. Se è troppo spessa, add more milk or water. Let the batter rest for at least 20 minuti.

When you are ready to make the crepes, prepare enough pieces of parchment paper to place between the crepes. Heat a non-stick 9” skillet over medium heat. Spray with cooking spray and pour about 1/3 cup of the batter in the center of the skillet and swirl it around until it covers the pan. Cover the pan and let the crepe cook for 3 minutes or until the edges brown and you can lift it off the pan with a spatula. You are only going to cook one side of the crepe; the other side will get cooked when you fry the blintzes. Transfer the crepe to a plate lined with a piece of parchment paper. Cover the crepe with another piece of parchment paper. Repeat until you have used all the batter. Set the crepes aside until you are ready to fill them.

Per il ripieno di patate: Tagliare le patate a tocchetti anche. Put them in a medium-sized saucepan and fill with cold water until it just covers the potatoes. Aggiungere un pizzico di sale, coprire la pentola e cuocere a fuoco medio-alto. Quando l'acqua arriva a bollore, rimuovere il coperchio, abbassare la fiamma e lasciate cuocere fino a quando le patate sono fork-gara, circa 20 minuti.

Mentre le patate cuociono, Scaldate l'olio in una padella (che ha un coperchio) a fuoco medio. Add the onion to the skillet and cover the pan and let cook for about 25 minuti. Mescolare le cipolle un paio di volte durante il processo di cottura per assicurarsi che non siano Browning troppo. Volete che morbido e un po 'caramellato. When the onions are soft and browned, cospargere un po 'di sale su di loro. Mettere da parte.

Quando le patate sono fork-gara, scolateli e schiacciarle fino a quando non sono morbide e lisce. Mix in the milk. Piegare le cipolle con l'olio rimanente nelle patate. Season with garlic powder, rosmarino, sale e pepe. Il gusto per eventuali rettifiche di stagionatura. Set the potato filling aside until you are ready to make the blintzes.

To make the blintzes:Take one crepe and lay it on a work surface, cooked side facing you. Add about ¼ cup of the potato and onion filling to the lower third of the crepe.

Potato Blintzes (33)

Fold up the bottom edge of the crepe over the potatoes. Then fold the sides of the crepe in.

Potato Blintzes (32)

Roll up the crepe like you would a burrito until it looks like an envelope.

Potato Blintzes (31)

Lay the blintz on a baking sheet or plate, cucitura laterale verso il basso.

Potato Blintzes (31)

Repeat until you have made all the blintzes.

Potato Blintzes (28)

Heat the oil in a non-stick pan over medium-high heat. Fry the blintzes, circa 2 oppure 3 at a time depending on the size of your pan, until they are slightly browned and crisp on the outside. Flip them carefully and fry the other side. Transfer to a paper towel lined plate. Continue until all the blintzes are friend. Serve hot with vegan sour cream.

Potato Blintzes (11)

Gli “V” Parola: Ditelo. Mangia. Live it.


Blintzes patate Vegan e senza glutine
Autore: 
Tipo di ricetta: Entrata
Cucina: Ebraico
Serve: 3-5
 
Ingredienti
  • For the crepes
  • 2 Tbs. semi di lino macinati + ⅓ tazza di acqua calda
  • 2 coppe senza glutine, mix di farina
  • ½ tazza di farina di ceci
  • 1 cucchiaino. sale kosher
  • 2½-3 cups non-dairy milk
  • Spray da cucina
  • Potato and Onion Filling
  • 6 grandi patate rosse
  • 1 Tbs. olio vegetale
  • 1 cipolla grande, tagliato a dadini
  • ¼ di tazza di latte non-caseario
  • 1 cucchiaino. aglio in polvere
  • 1 cucchiaino. rosmarino essiccato
  • Sale Kosher e pepe qb
  • For the Blintzes
  • ¼ di tazza di olio vegetale
  • Panna acida Vegan
Istruzione
  1. To make the crepes:
  2. In a small bowl or mug, mix the flax seed and the warm water until it is a loose paste. Let it sit and thicken for 10 minuti. Questo funge da legante.
  3. In una grande ciotola, combine the flours and the salt.
  4. Aggiungi 2 ½ cups of milk to the flour and then add the flax gel. Whisk until you have a loose batter. You want it pourable but not too thin, simile alla pastella. Se è troppo spessa, add more milk or water.
  5. Let the batter rest for at least 20 minuti.
  6. When you are ready to make the crepes, prepare enough pieces of parchment paper to place between the crepes.
  7. Heat a non-stick 9” skillet over medium heat. Spray with cooking spray and pour about ⅓ cup of the batter in the center of the skillet and swirl it around until it covers the pan.
  8. Cover the pan and let the crepe cook for 3 minutes or until the edges brown and you can lift it off the pan with a spatula. You are only going to cook one side of the crepe; the other side will get cooked when you fry the blintzes.
  9. Transfer the crepe to a plate lined with a piece of parchment paper. Cover the crepe with another piece of parchment paper.
  10. Repeat until you have used all the batter. Set the crepes aside until you are ready to fill them.
  11. Per il ripieno di patate:
  12. Tagliare le patate a tocchetti anche. Put them in a medium-sized saucepan and fill with cold water until it just covers the potatoes.
  13. Aggiungere un pizzico di sale, coprire la pentola e cuocere a fuoco medio-alto.
  14. Quando l'acqua arriva a bollore, rimuovere il coperchio, abbassare la fiamma e lasciate cuocere fino a quando le patate sono fork-gara, circa 20 minuti.
  15. Mentre le patate cuociono, Scaldate l'olio in una padella (che ha un coperchio) a fuoco medio.
  16. Add the onion to the skillet and cover the pan and let cook for about 25 minuti.
  17. Mescolare le cipolle un paio di volte durante il processo di cottura per assicurarsi che non siano Browning troppo. Volete che morbido e un po 'caramellato.
  18. When the onions are soft and browned, cospargere un po 'di sale su di loro. Mettere da parte.
  19. Quando le patate sono fork-gara, scolateli e schiacciarle fino a quando non sono morbide e lisce.
  20. Mix in the milk. Piegare le cipolle con l'olio rimanente nelle patate.
  21. Season with garlic powder, rosmarino, sale e pepe. Il gusto per eventuali rettifiche di stagionatura.
  22. Set the potato filling aside until you are ready to make the blintzes.
  23. To make the blintzes:
  24. Take one crepe and lay it on a work surface, cooked side facing you.
  25. Add about ¼ cup of the potato and onion filling to the lower third of the crepe.
  26. Fold up the bottom edge of the crepe over the potatoes.
  27. Then fold the sides of the crepe in.
  28. Roll up the crepe like you would a burrito until it looks like an envelope.
  29. Lay the blintz on a baking sheet or plate, cucitura laterale verso il basso. Repeat until you have made all the blintzes.
  30. Heat the oil in a non-stick pan over medium-high heat.
  31. Fry the blintzes, circa 2 oppure 3 at a time depending on the size of your pan, until they are slightly browned and crisp on the outside.
  32. Flip them carefully and fry the other side. Transfer to a paper towel lined plate.
  33. Continue until all the blintzes are friend.
  34. Serve hot with vegan sour cream.

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2 Le risposte alla Blintzes patate Vegan e senza glutine

  1. Jacqui Pappas Giugno 5, 2014 a 4:38 pm #

    These look so tasty! Kind of like a pierogi. I can’t wait to try them!

    • Rhea Giugno 5, 2014 a 8:16 pm #

      Spero che tu ami loro Jacqui. Fammi sapere! xoxo


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