brunch at Jonah’s: coffee, orange juice, home fries (click for the recipe), and rye flour pancakes with banana and pear chunks (adapted from the best vegan pancake recipe I’ve ever used, available here). We substituted rye flour since someone at the brunch had a gluten allergy. The author recommends including corn starch if using heavier flour, and we substituted potato starch. Slightly more water was necessary when using rye flour, some of which we substituted with soymilk. They turned out much better than expected.
Adapted from “The New Best Recipe” from the editors of Cooks Illustrated.
Heat 1T oil (corn or peanut work best) over medium-high heat in a large pan that doesn’t tend to stick. Add 1 chopped onion and roasted red pepper flakes. Cook, stirring, until browned (about 8 min). Remove from the heat and set aside.
Put roughly diced potatoes (about 1 pound) in a pot or saucepan, add 1tsp salt and enough water to cover potatoes, and place on high heat. As soon as the water starts boiling, drain. This method keeps the potatoes from getting mushy (something about starch).
Heat another 1T oil plus 1T Earth balance on medium-high heat in the pan in which the onions were cooked. When the Earth Balance starts to foam, add potatoes and shake to distribute the oil all over the potatoes. Cook (avoiding turning) until the bottom side of the potatoes is browned (about 5 min). Turn the potatoes and cook, followed by several more turns over 10-15 minutes, until the potatoes are browned on at least several sides. When they are just about done, add the cooked onion, paprika, salt and pepper to taste. Cumin and cayenne pepper optional.
snacks: spoonful of chili from from Jonah’s party, wine crackers, leftover tofu salad from Whole Foods, raw veggies (cucumber, bell pepper, celery)
dinner cooked by Jeanne: baked pasta with tomato sauce, vegan mozzarella, vegan Parmesan, and walnuts; salad with vegan balsamic vinaigrette
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