Gynormous Baked Latke Loaf

Note: Recommend using all organic ingredients.

One parsnip—washed and peeled

One medium size carrot—washed and peeled

One small turnip—w & p

One small rutabaga—w & p

Three medium potatoes—washed, skin-on

One medium size garnet yam or sweet potato—washed, skin-on

One small or medium fennel bulb, with or without stalks—washed

Two stalks celery—optional—well washed

One large red onion—peeled

5-6 large cloves of garlic—peeled

Two whole eggs

One and 1/2  cup of egg whites

Five sprigs of fresh parsley—washed, leaves only—or two teaspoons of dry parsley

4-5 leaves of fresh basil—washed, leaves only—or two teaspoons of dry basil

1/2 teaspoon sweet red paprika

1/2 teaspoon Turmeric

1/4 teaspoon Cayenne pepper (adjust to taste)

1/4 teaspoon cumin powder

1/4 teaspoon dried sage

1/4 teaspoon powdered ginger

1/2 cup buckwheat flour—or whole-wheat flour

1/4 –or more of organic, unsweetened almond milk

Two tablespoons lemon juice

One and 1/2  cup (more if needed) of olive oil—divided

1/4 teaspoon sea-salt—optional

Chop onion into pea-size pieces and sauté in ½ cup of olive oil on low heat until glassy

Dice garlic and add to onions in the skillet for a minute or so. Remove skillet from burner and let it cool.

Shred in a food processor (or grate by hand) all the root vegetables, as well as the fennel and celery (if used). Place in large bowl.

Dice fresh parsley and basil (if fresh is used) and add to shredded roots.

Add eggs, egg whites, ½ cup olive oil, the buckwheat (or other) flour and all the spices.

Make sure the sautéed onion and garlic with the olive oil in the skillet are cooled and add to the mixture in the bowl.

Blend and mix well—with large spoons or hands. If not moist enough, add a little more olive oil, but don’t make the mixture soggy or too oily.

Turn on the oven to 400 degrees. Suggest you place a tray in the oven to catch any overflow juices from the casserole.

Coat an appropriately sized Pyrex baking dish with a generous amount of olive oil and cover the bottom of the dish with additional oil.’

Scoop the shredded veggie mixture into the baking dish and spread evenly from wall to wall, smoothing the top.

Beat a 1/2 cup of egg whites with the almond milk, 3 tablespoons of olive oil and the lemon juice, and drizzle evenly over the entire top of the casserole mixture. This liquid topping creates a rosy crust over the dish.

Place casserole into oven and bake for 30 minutes or until you see the juices bubbling at the bottom of the dish. (That’s why a glass Pyrex is best.) Turn oven temp down to 375 degrees and bake for another hour or until the vegetables are soft and the loaf holds well together for easy cutting.

Dish can be served hot or cold, as well as used in omelets.

Recipe Caveat: Quantities and Proportions—Since there are too many variants in the number and quantity of produce included—for example, in the type, number and size of root vegetables you choose, as well as the intensity of flavoring—the following recipe merely approximates the recommended measurements and ratio of ingredients.

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