Sweet Potato Fritters with Poached Eggs and Avocado

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

For the full effect, enjoy over a bed of rice with a pint of cold beer.

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.