Ah, comfort food. This is the kind of comfort food that’s perfect for fall. When I accepted a review copy of Tal Ronnen’s Crossroads, the publisher suggested I try one of the fall inspired recipes (read, comfort food). A-okay with me. While the book is full of recipes that are perfect for fall (check out the acorn squash ravioli, and definitely check out the lasagna with puttanesca sauce), I opted to go with the sweet potato latkes, because, truth be told, I attempted something like this back in my early days of blogging, and failed miserably. The trick is lots and lots of egg substitute, in this case a blend of commercial egg substitute and chia seeds, which I successfully swapped with flax. The other trick is not to be afraid of frying. The result was a beautiful stack of crispy delicious latkes that held together perfectly. Obviously somebody knew what they were doing. As far as the other recipes in the book, they’re as pleasing to the ears and eyes as they presumably are to the palate…meaning the recipe titles and photos alone are enough to make you hungry. Tortellini with Sun-Dried Tomato Ricotta and Sweet Peas, Cauliflower Bisque with Fried Capers, and Fig Caponata with Polenata Fries are a few that got my attentioon. Lots of bold flavor combinations, and as the book promises, these are recipes that would appeal to anyone, omnivore or herbivore. You won’t find any meat substitutes, but instead will find sections devoted to pasta, flatbreads and small plates like the one you see here. I’m hanging on to this one for the next time I host a dinner party for non vegan friends. They’ll be impressed.
