Scandinavian immigrants have marked the food of the upper Midwest. Norwegians brought with them lefse, a potato flatbread. Lefse could be assigned to more than one state in this region, but I found a lot of recipes arising from Wisconsin, and decided to go with that designation. I started from this Wisconsin recipe and made changes as given:
1. Peel and chop 1 lb potatoes. Cover with cold water, bring to a boil, and boil until very soft.
2. Drain potatoes, and put into the bowl of a stand mixer, together with 1/4 c. vegan margarine, 1/4 c. plain unsweetened soy yogurt, and 1/2 t. salt. Mix until completely smooth. Pour into a bowl and refrigerate at least 8 hours. (The internet warns us not to skip the refrigeration step.)
3. Using your hands, work about 1 c. all purpose flour into the cold potatoes. Divide into 16 balls.
4. Heat a cast iron skillet on medium high. On a floured surface, roll out each lefse ball into a thin, round (or, in my case, sort-of round) pancake. Go as thin as you reasonably can. Transfer one at a time to the hot skillet, and cook 1-2 minutes per side, until brown spots appear and it looks cooked.
5. Roll up with whatever you like, sweet or savory. While completely non-traditional, I rolled them with peanut butter and jelly! Vegan margarine and cinnamon-sugar would be more traditional, and I think Tofurky slices would be fabulous.
Lefse was much easier to make than I anticipated, and really, really good. Try this!
*The statue in the first photo is St Olav, the patron saint of Norway. A friend gave the statue to me. He normally hangs out on a bookshelf, but I thought he could help me in the kitchen tonight.
2 comments:
Mofo-ing after Mofo? I salute you and your fun 50 states theme.
Jess, I won't stop until I finish the 50! Stubborn, I am.
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