Jerusalem artichokes form the base of these Eastern European potato-free potato pancakes. Latkes are great smothered in hot, homemade applesauce.

1 cup lukewarm soy milk, vegetable stock, or water
1 tbs. olive oil
1 tbs. active, dry yeast
4 cloves of garlic
1 tsp. paprika
1 tsp. marjoram, ground
1/2 tsp. Vege-sal or salt, or to taste
1/4 tsp. white or black pepper, or to taste, ground
1 cup Jerusalem artichokes (Helianthus tuberosus)
1/2 tbs. lecithin granules
1 cup 2 tbs. sweet brown rice flour (ground from 2-1/2 cups sweet brown rice) or 1-1/4 lb. other whole grain flour
1/2 cup arrowroot or kudzu
1 tbs. flaxseeds, ground

1. Puree the lukewarm soy milk, olive oil, yeast, garlic, paprika, marjoram, pepper, and Vege-sal in a blender.

2. Add the Jerusalem artichokes and lecithin granules and blend until Jerusalem artichokes are very finely chopped.

3. Mix the flour, arrowroot, and flaxseeds together.

4. Pour the blended liquids into the dry ingredients and mix well.

5. Divide into 12 parts and shape into 1/2 inch thick disks.

6. Cover with a damp towel and put in a warm place 30-60 minutes to rise.

7. Cook 5-10 minutes on each side, or until browned, on a hot, oiled griddle or frying pan. (Peanut oil, which tolerates heating best, is the first choice, although you may also bake the latkes for 20 minutes on a cookie sheet in a preheated 350° F oven.)

Serve hot or cold.

Makes 12 latkes

Preparation Time: 40 minutes

Rising Time: 30-60 minutes