Sweet Potato Latkes with Berry Sauce – Meatless Monday

GF, DF, Vegetarian

Growing up in NYC, these were part of my Jewish heritage, especially around Christmas and Hanukah in the winter. I have kept the tradition and just changed the topping from applesauce which we had in the winter to berries and other summer fruits, to mark Christmas “Down Under”. Hope you enjoy!

latkes

Berry Sauce

Ingredients

  • 1 cup raspberries, or other berries fresh or frozen
  • 2 tablespoons water
  • 1 tablespoon rice honey
  • 2 tablespoons chia seeds

Method

1. Combine all the ingredients into a blender or food processor and process until smooth. You may need to add some extra water to help it combine.

2. Pour mixture into a saucepan and heat over medium heat until the mixture begins to bubble. Reduce the heat and stir until thickened, about 3-5 minutes.

3. Serve with latkes.

4. Store in an airtight container in the fridge for 1 week. Can also be used as a jam on bread or other desserts.

Sweet Potato Latkes

Ingredients

  • 3 cups sweet potatoes* ( 450 grams or 1 pound), peeled and shredded with a box grater or a food processor
  • 2 tablespoons diced onion or shallots
  • 1 clove garlic, minced
  • 3 eggs
  • 2-3 tablespoons flour (any kind is fine)
  • 1 teaspoon Himalayan salt
  • ½ cup olive or sesame oil

*If you prefer, you can use regular potatoes instead

Method

1. First, peel and shred the potatoes and combine with diced onions. Save peels and toss with oil and salt and bake for chips.
2. Using cheesecloth or a paper towel, squeeze and remove all the moisture if necessary. 3. Combine potatoes, onion, garlic, eggs, flour and salt together in a bowl.
4. Heat a large pan over medium high heat and add some of the oil and continue to heat. You know it is hot enough when you drop a bit of the latkes batter and it starts to sizzle.

latkes  cooked

5. Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form ½ inch patties. Brown on one side, and then flip and brown the other. Continue till all cooked adding oil as needed.
6. Place on paper towels to absorb any excess oil.
7. Serve with berry sauce and/or sauerkraut** or other fermented vegetables

**Check out Marcea’s 2017 fermentation workshops.

latkes ferments 4

Grilled Shish Kabob – Meatless Monday

GF, DF, EF
Vegan, Vegetarian

After almost melting in the heat on Wednesday, I could only think of grilling something simple and easy to prepare and eat! Kabobs came to mind!

Why is it that threading and eating food on a stick makes it more appealing?

Fruit and Vegetable Kabobs.

Try this healthy and delicious holiday way to serve fruits and vegetables. So simple that even the kids can make!

KIDS CAN

  • Get out the ingredients
  • Soak the skewers
  • Remove the mushrooms stalks
  • Wash the vegetables and fruits
  • Help cut some of the veg and fruit
  • Put the ingredients in a bowl for the marinade
  • Whisk the marinade
  • Thread the skewers
  • Put the skewers in the baking dish (if using)

Ingredients

Skewers

6 bamboo skewers, soaked in water for 20-30 minutes before using

175 gr. packets firm tofu
2-3 small yellow squash cut into quarters or eighths
Cherry tomatoes
1 small red or yellow onion cut into wedges
1 mango cut into 2.5 cm. pieces
Strawberries cut in half
Other seasonal fruit
3-4 mushrooms cut into quarters, stems removed

Sweet Marinade

2 tablespoons Tamari soy sauce
3 tablespoons coconut or maple syrup or rice honey
3 cloves crushed garlic
5-cm. pieces finely grated ginger
3-4 tablespoons lemon or limejuice
2 tablespoons olive or coconut oil

Method

1. Place all the ingredients in a bowl. Season with black pepper, and then whisk to combine all the ingredients together.

FB Kabobs marinating veg

Cut each block of tofu into 12 equal cubes. Soak the tofu in the marinade, along with the rest of the fruit and vegetables.
You can prepare the marinade and soak the ingredients the night or day before.

2. Remove bamboo skewers from water and drain. Alternating, thread each pieces of vegetable with fruit in any pattern that you like spreading the different colours and shapes to create a contrast.

FB kabobs b4 baking

3. Preheat a barbecue or grill to 200 C. Cook skewers for 10-15 minutes or until tofu is browned and vegetables are tender.

FB Kabobs baked

4. Drizzle the marinade over the skewers and serve along with rice or noodles and fresh mint.

FB KABOBS finished

Products I like to use

 

 

Spiral_Coco_CoconutSyrup

 

Sesame Tahini Chocolate Surprise – Meatless Monday

Vegan, Vegetarian, GF, DF, EF

This homemade frozen sesame chocolate dessert, is packed full of healthy fats from sesame seeds and coconut, and healthy sweeteners from maple or coconut syrup. Substitute other nut butter, like almond or hazelnut, for variety and adjust sweetener to your taste. They won’t last long!

Sesame Tahini Frozen Dessert

Ingredients

Bottom Layer

  • 2 tablespoons coconut oil
  • ¼ cup unroasted tahini or other nut butter
  • ¼ cup cacao powder
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple or coconut syrup to taste

Sesame Tahini Frozen dessert

Top Layer

  • 2 tablespoons coconut oil
  • ½ cup unroasted tahini or almond butter
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple or coconut syrup

Method

For the bottom layer, combine all the ingredients in a bowl and mix till very smooth.
Put 8-10 mini paper baking cups in a muffin tin. Spoon some of the mixture into the paper cups till half full. Put on a tray or other flat surface and place in the freezer until almost solid, about 30 minutes.

For the top layer, combine all the ingredients in a bowl and mix until smooth. Remove the muffin tin from the freezer and fill each of the cups to the top with the top layer mixture.
Return to the freezer until it becomes firm. (at least 30 minutes). Remove, decorate with coconut chips and serve immediately.
Or you can keep these in the freezer up to 3-4 months and decorate just before serving.

Top decoration

  • Spiral Organic coconut chips as needed
  • Leftover blueberry juice
  • I cooked some frozen organic blueberries 2-3 minutes and the juice came out of the berries. I then removed from the heat and tossed some of the coconut chips into the juice to colour and left some plain

Sesame Tahini Frozen dessert

Once you remove them from the freezer they will begin to melt quickly. So be ready to devour them immediately!
Adapted from Dr. Hyman’s Double Peanut Butter Chocolate Cups 

Products I like to use