Vegan Harissa Latkes

 
harissa-vegan-latkes

December 3rd 2014By Tamar Genger MA, RD

I love making different kinds of patties with chickpea flour and eliminating the eggs. It gives a really nice crispy texture and works well with the flavor of potatoes. It also just happens to make the latkes vegan which is a plus for some. I added harissa to the mix and to the sauce for a nice treat. I liked them as patties or balls, so it is up to you, but latke bites are kind of fun and different.

 

Strawberries + Dark Chocolate = Dairy Free Dessert Perfection

 
 

Sesame Tuna with Ginger Miso Dipping Sauce

 
Sesame Tuna with Ginger-Miso Dip

January 29th 2015By Jenna Short

This preparation leaves the tuna partially raw in the middle. Feel free to cook it longer to your preferred level of doneness; just be sure to flip the tuna halfway through cooking and lower the heat slightly so it doesn’t burn. If you have a tree nut allergy you might want to consider eliminating the sesame seeds in the recipe. Although not a nut, some people with a nut allergy experience similar symptoms when they eat sesame seeds.

 

Lamb Shawarma with Pomegranate Mint Salsa

 
Lamb Shawarma with Pommegranate Mint Salsa

January 28th 2015By Jenna Short

If you don’t like lamb or can’t find it at your local grocery store, try this recipe with boneless, skinless chicken or turkey breasts. If you like, serve the shawarma with flatbread, though be sure to check the ingredient statement for allergens.

 

Indian Inspired Salmon Cakes

 
Indian Inspired Salmon Cakes

May 31st 2011By Tamar Genger MA, RD

These egg free, gluten free salmon cakes were an experiment gone amazing. I can't wait to try them again.

 

Basic Baguette

 
Basic Baguettes

January 29th 2015By Jenna Short

If you’re afraid of baking yeast breads, try this recipe. It’s super simple to make these baguettes and will build the confidence you need to expand your baking repertoire!

 

Barley, Asparagus, and Mushroom Salad Topped with Gingered Tofu

 
Barley, Asparagus and Mushroom Salad topped with Ginger Tofu

January 28th 2015By Jenna Short

This recipe breaks down into three distinct processes. While none are overly time-consuming, you can make everything ahead and assemble the salad when ready to eat. If you don’t have agave nectar, you can use honey instead, but keep in mind that this salad will no longer be vegan.