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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I am seriously crazy for broccoli and tofu — two of my most favorite duos, especially in this super easy vegetarian stir-fry dish! Deputy Foodie Damien whipped it up for this week’s blog post so you can prepare this awesome recipe any day of the week. The baked tofu has a great firm texture and is so much healthier than the deep-fried version. I honestly could eat this entire portion myself! (Sucks for my hubbie)!
- 1 (8 oz.) block of extra-firm tofu
- 2 tablespoons canola oil
- 2 small bunches broccoli, cut into bite-sized pieces
- 5 garlic cloves, minced
- 1 Thai chili pepper, chopped (seeded for less heat)
- 2 tablespoons hoisin sauce
- Pinch of salt
- Cooked white or brown rice
- To bake tofu: Place entire block of tofu in a toaster oven at 275 degrees. Bake for 15 minutes until brown on outside. Remove and let cool. Cut tofu into bite-sized squares and set aside.
- Heat oil in a heavy wok on medium-high heat. Add garlic and cook until fragrant. Add in chili peppers and chopped broccoli and stir-fry for 5 minutes. Add hoisin sauce and tofu to coat, and stir-fry another 5 minutes until broccoli is just tender. Stir in pinch of salt to taste.
- Serve with a side of steamed white or brown rice.
These colorful roasted baby potatoes go with just about any protein! Aren’t they just adorable? They roast up so easily and taste so very yummy. This version includes leeks (which I love!), shallots, garlic, and fresh thyme. Simple ingredients, but extremely flavorful, especially served along side my grilled octopus. You must try this!
- 2 pounds whole baby potatoes (purple, red and gold)
- 5 cloves garlic, minced
- 2 large shallots, chopped
- 2 leeks, washed and chopped into large slices (white part only)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon fresh parsley, chopped
- Preheat oven to 450 degrees. Place baby potatoes in a large mixing bowl. Add garlic, shallots, leeks, olive oil, thyme, salt, and pepper and mix well to coat potatoes. Place potatoes in a single layer on a cookie sheet sprayed with cooking spray.
- Bake in center rack of oven for 20-25 minutes until fork tender and starting to brown. Sprinkle with fresh parsley when serving.