Homemade Applesauce

This recipe to accompany my last post, Vegan Potato Pancakes. Applesauce is soooo easy to make. And it tastes so much better fresh. I used Golden Delicious apples because they are my favorite, but any red apple will do. I also don't use that much sugar because I honestly don't think it needs it. Apples are sweet enough as it is, just a little bit more sugar makes it a treat.

This recipe makes 4 servings, but can be easily multiplied to make more.

Applesauce

6 red apples (I used Golden Delicious)

1 cup water

2 tbs of sugar

1/2 tsp cinnamon

Peel the apples and cut the fruit off the core. Chop the apples. Don't worry too much about size and evenness at this point, just get them smaller.

Put the apple pieces and all remaining ingredients in a pot. 

Bring it to a boil, reduce to a simmer then cover.

Cook for 45 minutes, stirring occasionally. Cook until the apples are so tender you can't even stab them with a fork without them falling apart. 

Remove from the heat and let it cool completely.

You can leave it this if you want it really chunky. For smoother sauce, pulse it in the blender for minute. I left a few chunks in mine.

Serve it as side dish, a snack, or even dessert!

Vegan Potato Pancakes

Potatoes pancakes just might one of the best foods on the planet. Salty and flaky on the outside, while soft and warm on the inside.  Do I even need to say anymore?

I grew up knowing them as Polish dish, but they are pretty much the same as Jewish latkes. That's why I decided to use a Manischewtiz Potato Pancake mix---along with some fresh potatoes. I also used olive oil, not vegetable oil for frying. 

And yes, fried white potatoes are not the healthiest thing ever, but they are a nice treat once and awhile. Just eat them in moderation and watch your portion sizes. And these are especially good with a side of homemade apple sauce (I'll post that recipe soon). 

This makes 6 servings (not gonna lie, we ate them all).

Vegan Potato Pancakes

1 box ( 3 oz) Potato Pancake Mix, with no eggs or dairy in it

1 large russet potato, shredded or riced (I riced mine)

1.5 tbs Ener-G Egg Replacer + 2 tbs water, mixed together 

3/4 cup cold water

Olive Oil

Salt and pepper

In a large bowl, combine the mix, shredded or riced potato, egg replacer mixture and water. Mix together well. 

Heat a few tablespoons of oil in a large skillet over medium heat. Don't put too much oil, this is just shallow pan fry. 

Once the oil is hot, drop in a big spoonful (like up to 1/4 cup). It should naturally flatten and spread out. Repeat a few more times, without over crowding the pan. I fit four at a time in mine.

Fry until they are golden on the bottom, about 2-3 minutes. Flip and cook until golden on the other side.

Remove from the oil and let them drain on a paper towel or wire rack.

Repeat until the batter is gone.

Sprinkle with salt and pepper to taste.

Serve with some apple sauce and you have one tasty meal!