Root Vegetable Latkes

2 large eggs
2 generous cups loosely packed grated root vegetable(s)
3 tablespoons arrowroot, cornstarch, or potato flour
½ cup minced onion, leek, chives, or scallions
1 teaspoon salt
½ teaspoon freshly cracked black pepper 
½ cup canola or vegetable oil
Sour cream for garnish (about ¼ cup)

Line a baking sheet with paper towels for draining the cooked latkes.

Whisk the eggs together in a large bowl. Add the grated root vegetables, the starch, the onions, the salt, and the freshly cracked black pepper, and mix well.

In a cast-iron or an other heavy bottom skillet, heat the oil over medium-high heat. Once it is hot, using a soup spoon, spoon about 6 or 7 spoon full into the skillet, pushing them down with the back of the spoon. Turn the heat to low. Let the latkes cook until dark golden in the bottom, about 5 minutes. Flip the latkes over with a spatula and cook the other side for a few minutes, until it browns also. Then remove the latkes to the paper-towel-lined pan.

Continue frying latkes until you've used up all the batter.

Serve the latkes warm, with a dollop of sour cream on each one.

Makes 15 small (3-inch) latkes

From: Wild Flavors from Didi Emmons

Indian Samosa Casserole

Adapted from vegetariantimes.com Serves 6

Crust
* 1/2 cup all-purpose flour
* 1/2 cup whole-wheat pastry flour
* 1/4 tsp. salt
* 2 Tbs. vegetable oil

Filling
* 1 Tbs. black or yellow mustard seeds
* 1 tsp. curry powder
* 1 tsp. ground ginger
* 1/2 tsp. ground cumin
* 1/8 tsp. red pepper flakes, optional
* 5 medium potatoes, peeled and quartered (1 1/4 lb.)
* 1 1/2 tsp. vegetable oil
* 1 medium onion, diced (1 cup)
* 1 medium carrot, diced (1/2 cup)
* 3 cloves garlic, minced (1 Tbs.)
* 1 cup frozen peas
* 1 cup low-sodium vegetable broth
* 2 tsp. agave nectar or sugar
* 2 Tbs. soymilk

Directions
1. To make Crust: Preheat oven to 375°F. Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.

2. To make Filling: Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes, if using, in bowl; set aside.

3. Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.

4. Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired. Spread Filling in 9-inch pie pan. Set aside.

5. Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.

The photo above was taken by a recent retreat attendee. Feel free to browse more photos of some of the colorful dishes from this retreat in her gallery.

Oven Fries

4 medium large potatoes
2 tsp olive oil
2 tsp. rosemary (optional)
¼ tsp. paprika
¼ tsp. salt
¼ tsp. black pepper

Preheat oven to 500°. Scrub the potatoes and cut them into strips. Place them in a large bowl and sprinkle with the oil and seasonings. Toss to mix. Spread in a single layer on a baking sheet or pan and bake, uncovered, until tender, about 25 min.