Holiday Recipes: Potato Latkes with Apple Sauce and Scallion Tofu Cream

Potato Latkes with Apple Sauce and Scallion Sour Cream

1 ½ lb red potatoes peeled and grated
¼ cup finely chopped scallions
2 “eggs” (use a powdered egg replacer like Ener-g)
2 T flour
1 ½ t salt and pepper
Vegetable oil for frying

Grate the potatoes and squeeze the liquid out of them.
In a bowl mix together the potatoes, flour, shallots, “eggs”, salt and pepper.
In a large skillet heat ¼ in of oil over medium high heat.
Drop heaping tablespoons of potato mixture and cook 3-4 minutes a side.
Place on a paper towel lined plate to drain. Serve immediately with applesauce and scallion sour cream


2 ½ lbs apples peeled and cored
3 T sugar
1 T lemon
3 T water

Combine everything in a large pot and bring to a boil over high heat.
Cover and lower heat to a simmer, cook for 20 minutes.
Uncover and cook 30 minutes.

Scallion Sour Cream

5 scallions sliced, both greens and whites
1 package of lite silken tofu
1 T lemon juice
2 teaspoons apple cider vinegar
1 teaspoon agave
1/2 teaspoon salt

In a blender of food processor, blend all tofu through salt together, then place in a bowl.
Stir in sliced scallions.

Cookbook Review: The New Vegan

Brussels Sprouts and Udon Noodles in Miso Sauce


I have been testing out some recipes from The New Vegan by Lorna Sass who is also the author of The New Soy Cookbook.  This book is a great introduction to vegan recipes, the first chapter features how to stock your vegan pantry.  The best thing about this cookbook is that there is a photo to go with almost every recipe.  For those of who have been cooking for years pictures are not so important but being a new cook or new to vegan cuisine it is great to have a photo reference to go with a recipe. 

I made the Brussels Sprouts and Udon Noodles in Miso Sauce from the book and it was delicious.  I love that this book features recipes from various cuisines in a way that is approachable for anyone.  This book although called the “New Vegan” is great for any level of cook and anyone interested in veganism/vegetarianism. 

Click to view on Amazon

Coffee Review: The Roasterie

Click to go to The Roasterie website

 I was saddened this morning when I went to make my morning coffee and all of my Ethiopian Organic coffee from The Roasterie was all gone.  This quickly became my absolute favorite coffee of the moment and if you know me I try lots of coffees but nothing (so far) has compared to this one. The coffee has this great flavor that I have never tasted with any other bean, I think that it’s because of the way it is roasted and the quality of beans that are used. 

QUICK FACTS About The Roasterie:


  • The Roasterie imports only 100 percent Arabic Specialty Grade coffees from more than 25 different producing countries.
  • Each coffee bean purchased by The Roasterie has been picked by hand.
  • The Roasterie is a strong advocate for Fair Trade, Rainforest Alliance, Organic, Smithsonian Bird Friendly® certifications and more.
  • The Roasterie supplied freshly roasted specialty coffee to an estimated one million customers in 2007.
  • The Roasterie has received more No. 1 ratings on than any other roaster in the nation.

Holiday Vegan Chex Mix and My Sweet Vegan Fudge

Tonight I made some peppermint fudge a variation on Hannah Kaminsky’s Coconut Fudge from My Sweet Vegan. It is great and is going to hopefully be a hit with my co-workers tomorrow. I also made some vegan chex mix something I’ve always wanted to do. I used Nature’s Path Oaty Bites instead of the traditional […]

The Asian Vegan Kitchen

    If you didn’t already know my husband and I are huge fans of Asian food. Thai, Chinese, Malaysia, Indian, Korean, Japanese….you name it we pretty much love it, so I was excited when I was given the opportunity to try out The Asian Vegan Kitchen, a great cookbook filled with a variety Asian […]


  SPICY CHIPOTLE ROASTED BUTTERNUT SQUASH This is a great recipe for your next holiday party, dinner or brunch.  It combines the sweet flavors of the squash with the smokey spice of the chipotle chili powder.  Spice up your next meal with this recipe!   2 small Butternut Squash, peeled and diced 4 teaspoons canola […]

Delicious Raw Dinner

This is one of my favorite raw meals- Raw Polenta and  Raw Alfredo  The Raw Polenta is from Ani Phyo’s book and is quick and easy.  You can use fresh or frozen corn which makes it easy to eat all year long.  It’s great with the Mushroom Ragout from Ani’s book as well. I made […]