Veganomicon: The Ultimate Vegan Cookbook Part 12

cup ground walnuts

1 clove garlic, crushed

3 tablespoons fresh lemon juice

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon salt

Generous pinch of ground black pepper

cup bread crumbs, plus an additional cup for

coating

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh mint

pound zucchini, grated and squeezed to remove

excess water (about 1 cup)

1 pound seeded, finely chopped tomatoes (about 1

heaping cup), drained to remove excess liquid

Olive oil for frying

HAVE READY layers of paper towels or a large, clean paper grocery bag for absorbing the oil after frying.

In a food processor, blend together the tofu, ground walnuts, garlic, lemon juice, tomato paste, oregano, salt, and pepper until almost smooth (some small lumps are okay). Taste and add more salt and pepper if necessary. Sc.r.a.pe the tofu mixture into a large bowl, using a spatula, and mix in the bread crumbs, dill, and mint. Your mixture should have the consistency of a thick cookie dough; if it's too moist, add more bread crumbs (by the tablespoon). Gently fold in the grated zucchini and chopped tomatoes.

Can't find ground walnuts? Measure cup of walnut halves or pieces into a food processor and pulse like h.e.l.l, sc.r.a.ping the sides of the bowl frequently.

You can shape the uncooked fritters a day in advance, keep them covered in the refrigerator, and fry them just prior to serving. They can also be lightly sauteed in a little olive oil to reheat.

Heat a -inch layer of olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium heat. To test the oil, sprinkle a pinch of bread crumbs into the pan. If bubbles form rapidly around them, then the oil is ready.

Using 2 heaping tablespoons of mixture per fritter, drop each fritter into the bread crumbs and roll gently to coat. Flatten to about 1 inch thick. Fry the tomato fritters for 4 to 6 minutes on each side until golden brown, turning very carefully (these are delicate, so a thin spatula works well for this). Drain on paper towels and let cool for about 5 minutes before serving.

Serve sprinkled with more fresh dill or dusted with a little dried oregano.

Alternative baking option: Instead of frying, you can also bake these fritters in a preheated 350F oven for 35 minutes. Rub a large cookie sheet with olive oil, arrange the fritters on it so that they do not touch, and spray or brush generously with olive oil. Flip them over halfway through baking; spray or brush other side with oil.

AUTUMN LATKES.

MAKES ABOUT 24.

TIME: 40 MINUTES.

These are like potato pancakes, but instead of making them with the traditional potato we make them perfectly autumnal by using beets, carrots, and sweet potatoes. It's pure fall harvest gluttony! You're going to want a food processor to shred all these vegetables or else autumn will be over by the time you're done prepping. Serve with apple sauce or Horseradish-Dill Sour Cream (page 208), or both.

2 cups peeled, shredded beets

(about 3 average-size beets)

1 cup peeled, shredded carrot

(about 1 average-size carrot)

1 cup peeled, shredded sweet potato

(you guessed it, 1 average-size sweet potato)

1 shallot, chopped finely (about cup)

cup all-purpose flour

cup cornstarch

teaspoon salt

Several dashes of freshly ground black pepper