A busy weekend delayed our usual Sunday meal until Monday night. The actual menu consisted of crêpes filled with grilled asparagus and Hollandaise sauce, accompanied by “bubble and squeak cakes” which were essentially potato pancakes with shredded brussel sprouts. Unfortunately, we ate pretty late last night and since the lighting in our apartment is terrible, there are no pics of the crêpes. These are some of the leftover bubble and squeak cakes I had for breakfast this morning, and I can attest to the crêpes being beautiful last night! Both recipes were quite delicious (especially the sauce), although our consensus was that potato pancakes are way more work than they’re worth!
Bubble and Squeak Cakes
via Vegan Yum Yum (Lolo)
2 lbs potatoes (any kind)
4 tbsp Earth Balance Margarine
400-500 g Brussels Sprouts
1/2 Cup All Purpose Flour
1/2 tsp and 1/4 tsp Old Bay Seasoning
Oil for frying
Bring a large pot of well-salted water to a boil. Peel and chop potatoes into bite sized pieces. Smaller red potatoes need only be quartered. Add potatoes and boil for 12-15 minutes or until tender. Meanwhile, chop the ends off the Brussels sprouts and remove any bad looking leaves. When there is five minutes left of the potatoes, add the sprouts and cook for four minutes. After four minutes, remove them with a slotted spoon to a bowl filled with ice water to stop the cooking. Drain the potatoes and return back to the hot (empty) pot you boiled them in. Turn the heat down to low and let the potatoes dry for 1-2 minutes. While the potatoes are drying out, drain the sprouts and pat them dry. Shred them finely with a chef’s knife. Add the Earth Balance to the potatoes and mash well. Mix in the sprouts and 1/4 tsp Old Bay seasoning (or salt) and taste for flavour, adding more seasoning if desired. Set aside until cool enough to handle.
Mix the 1/2 cup flour with 1/2 tsp Old Bay (or salt). Heat a large, cast-iron skillet over medium heat with 1/4″ oil in the bottom. Break up the potato mixture into 8 rough patties. Gently form each one into a smooth, hockey puck like shape. Dip the cake in the seasoned flour mixture. Be gentle, and do this for each patty. Fry 3-4 patties at a time for 2-3 minutes a side, until golden brown. You may need to re-dip them in flour right before putting them in the oil, so keep it handy. Use two spatulas (or a spatula and a flat wooden spoon) to turn the cakes; you don’t want to splash hot oil all over yourself. Place fried cakes on a baking sheet with parchment paper. Once all the cakes are fried, you can place the whole sheet of them in the oven for 15 minutes to re-heat and re-crisp them in time for your meal. You can also refrigerate them for up to three days (reheating in the same manner), or freeze them for a month.
Grilled Asparagus and Hollandaise Sauce Crêpes
via Vegan Yum Yum (Lolo)
1/2 cup soy milk
2/3 cup water
1/4 cup Earth Balance, melted
1 cup flour
1/4 tsp salt
2 tbsp water, to thin if needed
Place all the ingredients in a blender or in a bowl. Blend or whisk until smooth. Transfer to a 2 cup measuring cup (for pouring) and refrigerate for 30 minutes. While the batter is refrigerating, prepare your fillings.
1/2 Lb thin asparagus, trimmed
1 tbsp Earth Balance
1 pinch salt
Heat a large skillet over high heat. Add Earth Balance and asparagus. Cook for a few minutes, until asparagus are bright green, tender-crisp, and are browning in spots. Add salt and pepper, set aside.
1/2 cup sliced raw almonds
1/2 cup hot water
2 tbsp Earth Balance
2 tsp lemon juice
1/4 tsp salt
2 tbsp nutritional yeast, optional (or 1/4 tsp turmeric for color)
1/2 tsp Dijon mustard, optional
Place all ingredients in a blender and blend until extremely smooth.