Who can resist Pad Thai? This recipe is a home-made vegetarian version of the much loved Thai dish. It has all of the sweet, sour, salty and spicy flavors that you crave – and you don’t have to leave the house to enjoy it!
These little latkes are a great Hanukah finger food for your next party. Each latke comes with its own sauce that you can put on top. Try the traditional latkes with homemade applesauce, the zucchini latkes with lemon zest cream or the sweet potatoe latkes with sriracha aioli. If you make them all, have a taste test to see which ones your guests like best!
f you are looking for a little variety in your latke eating, these sweet potato latkes are a great choice. They are made like the traditional latkes, but have a sweet taste< If you like sweet and salty, crisp up the latkes and add some extra salt at the end, when you remove them from the oil. I pair this with a sriracha aioli, for a great sweet, salty and spicy contrast.
There’s always drama around the vegetarian at the Thanksgiving Table: What should I make for the person who isn’t going to eat turkey? This is a great vegan dish, which features sweet potatoes (a thanksgiving staple) and is a great meatless meal any night of the week. The addition of protein with the crispy roasted chickpeas and the warm sweet potatoes drizzled with spicy tahini will have all the turkey eaters asking for a bite! (adapted from Cooking Light)
I love Thai food and making it at home is both healthier and much easier than I would have thought! This popular Thai dish gets its name from its spiciness, which legend has would cause people to drink a lot to cool down. I love spice, but not all of those in my family enjoy that. The good thing is that this is super flavorful, with or without the spice. Make this as spicy as you like, or leave out some chilis and sriracha if you want to try a more tame version.
In my house growing up, salmon burgers (or croquettes as we called them in the 80’s) were made from cans of salmon mixed with some eggs, breadcrumbs and maybe a little something green or crunchy if we were lucky. Easy, but it was never my favorite dinner. When I came across this method for making salmon burgers in an issue of Cooking Light, I knew it would be a hit. Instead of canned salmon, this recipe uses fresh salmon that is par-baked and them mixed with fresh and punchy flavors that are a far cry from the dull croquets of my youth. Serve with Sweet and Tangy Cruciferous Slaw on the side.