Fa-La-Latkes! Hanukkah falls on X-Mas this year (“Chrismukkah!”), so we’ve created an Asian latke to partner with your traditional latke using sweet potatoes and Chinese Five Spice! With a little help from Raw Spice Bar, we upped our game with this sweet and savory latke complete with the traditional toppings — sour cream and applesauce. This potato pancake is not your grandmother’s latke. Sorry, Bubbie!
Shred sweet potatoes in a food processor.
- In a food processor using the shredder blade, shred the sweet potatoes. Place in a large mixing bowl. Shred the carrots and place in the bowl with the potatoes. Grate the onion with the slicer blade, strain in a paper towel or kitchen towel to remove any liquid. Add to the mixing bowl. To the potato mixture add the Chinese Five Spice, eggs, coconut flour, and salt. Mix thoroughly with your hands until well-combined.
- Heat the oil on medium-high in a heavy cast iron skillet. Forming small patties with the potato mixture, place into the hot oil and cook patties (latkes) until golden brown, about 2-3 minutes on each side, pressing down periodically. Transfer the latkes to a paper towel to drain. Keep warm while cooking remaining latkes. Serve on a platter with a side of sour cream if desired, and sprinkle the latkes with the scallions.
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Skip breakfast? Never! Wait until you try this simple Asian vegetarian frittata that you can eat for breakfast, lunch or dinner! I love eggs, (probably eat too many of them!) and this dish is loaded with healthy veggies like shiitake mushrooms, bell peppers, and kale. You can throw in whatever veggies are in your fridge, and even some protein. That’s why I love making frittatas. Everything but the kitchen sink – Voilà!
- 1 tablespoon canola oil
- 1 shallot, chopped
- 3 green onions, sliced
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, chopped
- 1 cup red bell pepper, seeded and small diced
- 2 red Thai chili peppers, seeded and chopped
- 1 cup frozen chopped kale
- 1 cup shiitake mushrooms, stems removed and sliced
- 6 whole eggs
- 6 egg whites
- 2 tablespoons light soy sauce
- 1 cup fresh bean sprouts
- ½ cup fresh cilantro, chopped
- Preheat oven to 350 degrees.
- In a large cast iron skillet over medium-high heat, heat the oil (make sure to coat the sides of the pan with the oil). Add the shallots, green onions, ginger, and garlic and sauté for 1 to 2 minutes until translucent. Add the red bell pepper, Thai chili pepper, kale, and shiitake mushrooms, and sauté for 3 to 4 more minutes until just done.
- Meanwhile, in a medium bowl, whisk together the eggs and the soy sauce (do not over mix!). Add to the skillet on top of the vegetables. Cook over medium heat for 8 to 10 minutes until the edges start to set around the sides of the skillet, about 5-7 minutes.
- Remove from stove and place the bean sprouts over the eggs. Sprinkle with fresh cilantro. Place skillet in the oven and bake just until top is set, about 10 to 12 minutes.
- Set oven to broil. Broil the frittata for 30 seconds just to brown the top. Cut into wedges garnished with cilantro when ready to serve.
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Are veggie noodles a trend? I really hope they’re here to stay! Get creative with the different varieties of veggie noodles, like this healthy, vegetarian sweet potato noodle dish with tofu, shiitake mushrooms, and a spicy Asian peanut sauce. If you want to save time, you can buy the already spiralized sweet potatoes at Whole Foods (and other grocery stores) that now sells Hungry Root’s products in the produce section! So damn easy!
- 2 medium sweet potatoes
- 3 tablespoons canola oil (divided)
- 1 (8 oz.) block extra-firm tofu (drained, dried and cubed)
- 3 cloves garlic, chopped
- 1 small onion, chopped
- ½ red bell pepper, seeded and chopped
- 1 red Thai chili pepper, seeded and sliced
- 4 oz. shiitake mushrooms, stemmed and sliced
- 4 green onions, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon black sesame seeds
- For the Sauce:
- ¼ cup creamy peanut butter
- 1 tablespoon brown sugar
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons rice vinegar
- 2 cloves garlic, crushed
- 1 teaspoon grated fresh ginger
- ½ teaspoon sambal oelek (chili paste)
- ⅓ cup water
- 2 tablespoons fresh lime juice
- Peel the sweet potatoes and make spaghetti-like noodles using a spiral vegetable cutter. Set noodles aside.
- Heat 2 tablespoons of oil on medium-high in a wok or heavy skillet. Add the tofu and brown on all sides. Remove the tofu and set aside.
- Add the remaining tablespoon of oil and sauté the garlic, onion, and red bell pepper until softened. Add in the Thai chili pepper and shiitake mushrooms, and cook until mushrooms are slightly browned. Stir in the tofu and sauce. Cook for 3-4 minutes and toss in the sweet potato noodles, green onions, cilantro, and basil stirring until al dente and coated well, about 2 more minutes. Sprinkle with black sesame seeds to garnish.
- Sauce: Put all ingredients, except lime juice, in a small saucepan over low heat. Add water and whisk until mixture is smooth. Remove from heat and stir in lime juice until well combined. Makes ⅔ cup. (Can be stored in container in refrigerator for 2-3 days.)
If you like this recipe, you’re going to love our Thai Pesto Zucchini Noodles with Shrimp Meatballs! Check it out!