Sweet Potato Laktes and Beginings

These beautiful latkes, might seem a little overdue, however, they just might offer a wonderful, healthy and perfect beginning to a New Year. A recipe from the book Vegan Holiday Cooking, that I had indeed cooked up just before heading on vacation.

I was actually able to completely unplug from most things, including blogging and social media. I even took today off, to allow myself to organize myself before actually plunging into the wanderings and demands of work.

My new year resolution, well one of them at least is to allow myself whenever possible the time to organize myself and slow down. I have realized allowing myself to unplug actually gets things moving faster than one things and there is more often than not tomorrow where one can pick up where one left off.

Anyhow, increasingly I find more and more vegetarians and vegans on my table and this book had sparked my curiosity just to check out some options. The good new is that there are plenty of wholesome options, certainly for vegans but really for anyone who might be looking for some healthy options to eat. The layout is clean and complete with beautiful photographs. The recipes are organized by holidays, but technically that makes a great book to use all year round.  Every menu offers you loads of options from desserts, starters and innovative cocktails to liven up your table. I have bookmarked so many of these recipes and I am sure you will see more of them in the days to come. Some of the interesting ones are,

Roasted Poblano Guacamole, given our love for both poblanos and guacamole this one was made for our household.
Swiss Chard and Chickpeas
Spanish Rice and Blackbeans
Tricolor Beet Salad with Horseradish Dressing

The featured latkes was my first try and absolutely foolproof. These latkes were actually a part of a passover menu and so depending on your perspective, they are either late or early. Anyhow, what really caught my attention was the almond creme fraiche. My son is allergic to cashews so, I am constantly on the lookout for good wholesome almond recipes. This recipe makes an interesting change from the cashew creme recipe.

Almond Creme Fraiche

Ingredients

2 cups sliced almonds (soaked overnight)

2 tablespoons fresh lemon juice

3 tablespoons canola oil

1/2 cup water

11/2 teaspoon sea salt (I used 1 teaspoon)

Method of Preparation

1. Drain and rinse the almonds

2. Transfer to a food processor with  with lemon juice, canolla oil, water and sea salt and blend until smooth. Set aside. This will keep covered in the refrigerator for up to 2 days.

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Sweet Potato Laktes

Recipe from Vegan Holiday Cooking.

Ingredients

1 pound russet potatoes, peeled and rinsed
1 pound sweet potatoes, peeled and rinsed
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons EVOO
1 white onion, finely chopped
3 tablespoons chopped fresh chives
1 cup dried bread crumbs
1/2 cup Earth Balance Natural Buttery Spread

Instructions

Using a box grater or food processor, grate the potatoes and put them in a large bowl. Add the salt and pepper and mix together. Using a clean kitchen towel, squeeze the excess liquid from the potatoes and return them to the bowl.
Heat the olive oil in a saute pan over medium heat. Add the onion and saute until softened, 5 to 8 minutes. Add 2 tablespoons of the chives and the breadcrumbs to the potatoes and mix together. With your hands form the mixture into patties that about 3 inch wide and 1/2 inch thick and place on parchment paper.
Heat the buttery spread (note, I used grapeseed oil) on medium heat. Cook the latkes until golden and crisp about 4 minutes per side. Remove latkes from the pan and drain on paper towels and serve with the cream fraiche.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.6http://www.spicechronicles.com/sweet-potato-laktes-beginings/

Ps. I received this book from Blogging for Books for this review

 

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