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How do you make latkes without eggs?

Be the Change Through Plant-Based Diets

Dan Marek - Be the Change Through Plant-Based Diets

Recorded

This event was on October 26, 2022

In this ACTE/Rouxbe presentation, Chef Dan Marek will talk about Plant-Based Diets and how they can lead to a healthier lifestyle by simply eating more plants. He will show a few techniques to help even the most seasoned chefs think differently about how they cook and small changes that can make a big difference. Afterwards we will open up the discussion on any questions the audience might have on plant-based trends in the industry.

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Question

Meredith Fruhman

How do you make latkes without eggs?

Answer

I typically make a slurry, you know, so I'll use like the aquafaba like I talked about which is just the the water from the can of chickpeas and do a slurry into my flower. Using whatever seasonings you typically use in your lock keys and then I'll shred my potatoes squeeze out all the excess water make my little slurry of the flower in a little bit of aquafaba into its typically with some other seasonings and some green onions. It's actually we have an example of it and our plant-based Pro class or one of our Live Events. So if you're a rouxbe member you would have access to those two. But yeah, so just without using the eggs just to a flower mix and it'll work just fine using the aquafaba.

Dan Marek

Director of Plant-Based Culinary & Dev

*Dan Marek* is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.