It wouldn’t be Hanukkah without latkes. Sometimes our enjoyment of this food can be a little excessive and lead to us feeling less than well. This is why I created the recipe for Mini Sweet and Savory Parsnip and Sweet Potato Latkesand why I serve them with delicious Plant-Based Latke Toppings: Apple Sauce and Tofu Sour “Cream”.
Of course, both of these toppings are versatile and healthy additions to many favourite dishes year-round. Add a spoonful of applesauce to oatmeal or tapioca pudding; drizzle tofu sour “cream” over garbanzo beans in tomato sauce or baked potato spinach patties. I love to serve a combination of Apple Sauce and Tofu Sour “Cream”with warm latkes at Hanukkah.
Satisfying not sluggish
We can all imagine how we feel after eating fried latkes with sour cream. The heaviness of that much oil and fat might feel indulgent while we’re eating, but quickly leaves us feeling over-full and sluggish, probably with some digestive discomfort too. Fried food makes us feel tired. The bonus is, after eating a generous portion of Mini Baked Parsnip and Sweet Potato Latkes with Plant-Based Latke Toppings: Apple Sauce and Tofu Sour “Cream”, you will feel satisfied and energised. This calorie adequate food, extremely low in fat, is full of satisfying healthy plant-based protein and natural sugars.
Should I sweeten Apple Sauce?
Apples contain a high level of natural sugars, making them a fresh and sweet snack which children’s palettes can’t get enough of. When you add heat to the equation, the natural sugars in the apple become intensified and caramel-like in flavour. So, the question of whether to add sugar when making Apple Sauce is really up to personal preference. Do you need it? No. Do you want it? Maybe!
The reality is that most of us have become accustomed to eating foods – even savoury ones – which are sweetened with a lot of refined sugar. We can continue enjoying sweet tastes in a more heathful way by changing the type of sugar we opt for. In this recipe for Apple Sauce, I use a generous amount of natural sugar, in the form of maple syrup and apple juice. This gives an intense sweetness for our holiday dish of latkes with Plant-Based Latke Toppings: Apple Sauce and Tofu Sour “Cream”. If you prefer a milder sweetness, simply switch out the maple syrup and apple juice for a little water.
Can tofu really make cream?
Tofu is an amazing food with an incredible history. It might sound a little ambitious to suggest tofu as a substitute for cream, but hear me out. The creamy, cool texture of sour cream can be emulated by blending tofu down with other ingredients to make a smooth, chilled dip. This Tofu Sour “Cream” is a delicious, creamy topping for warm or chilled latkes. And to top it all off, the only effort required in making Tofu Sour “Cream” is pressing the start button on your blender.
Plant-Based Latke Toppings: Apple Sauce and Tofu Sour “Cream” Variations
Tofu “Sour Cream”:
Cheesey: season the blended tofu with salt and a teaspoon of nutritional yeast for a savoury, cheesey flavour
Herby: add minced garlic to the blender and then stir through fresh chopped chives before serving
Sweet: drizzle a little honey or date syrup on top before serving
Nutty: sprinkle with finely chopped almonds and walnuts to vary the texture
Spiced: add half a teaspoon of cinnamon, nutmeg, mixed spice (or a combination)
Fruit: switch half the apple for pear to vary the taste
Berries: Mix through some fresh or frozen winter berries for a colour and flavour burst
Sweetness: switch out the apple juice and maple syrup for water to reduce the sweetness