Potato Latkes with Apple Sauce and Scallion Sour Cream

1 ½ lb red potatoes peeled and grated
¼ cup finely chopped scallions
2 “eggs” (use a powdered egg replacer like Ener-g)
2 T flour
1 ½ t salt and pepper
Vegetable oil for frying

Grate the potatoes and squeeze the liquid out of them.
In a bowl mix together the potatoes, flour, shallots, “eggs”, salt and pepper.
In a large skillet heat ¼ in of oil over medium high heat.
Drop heaping tablespoons of potato mixture and cook 3-4 minutes a side.
Place on a paper towel lined plate to drain. Serve immediately with applesauce and scallion sour cream

Applesauce

2 ½ lbs apples peeled and cored
3 T sugar
1 T lemon
3 T water

Combine everything in a large pot and bring to a boil over high heat.
Cover and lower heat to a simmer, cook for 20 minutes.
Uncover and cook 30 minutes.
Mash.

Scallion Sour Cream

5 scallions sliced, both greens and whites
1 package of lite silken tofu
1 T lemon juice
2 teaspoons apple cider vinegar
1 teaspoon agave
1/2 teaspoon salt

In a blender of food processor, blend all tofu through salt together, then place in a bowl.
Stir in sliced scallions.