Day 36 – Recipe: Thai Spiced Roasted Potatoes


Since I’m (thankfully) allowed to eat potatoes, I’m constantly trying to figure out how to keep them interesting. I had some Thai red curry powder in my cabinet and thought I’d try and attempt to roast some potatoes with Thai spices. I really liked the way the Indian Spiced Cauliflower and Potatoes turned out so I adapted that recipe and came up with this. It turned out really good! Similar to the Aloo Gobi but different. And it only took me 30 minutes. I will definitely be making this again.

Thai Spiced Roasted Potatoes***

  • 1 large yam or sweet potato, peeled and cut into 1/2 inch cubes
  • 1 1/4 lb (about 5 medium) red new potatoes cut into 1/2-inch cubes (I left the skin on)
  • 4 tablespoons coconut oil
  • 1/2 teaspoon sea salt
  • 1/2 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh lemongrass, finely chopped
  • 2 teaspoons minced fresh jalapeño, including seeds
  • 2 teaspoons minced peeled fresh ginger
  • 1.5 teaspoons Thai red curry powder
  • 1/2 cup filtered water

Put oven rack in upper third of oven. Preheat oven to 450°F.

Toss yam and new potatoes together in a bowl with 2 tablespoons oil and 1/4 teaspoon salt. Spread onto a shallow baking pan (covered in parchment paper for easy clean-up) and roast, stirring occasionally, until potatoes are just tender, about 25 minutes.

While vegetables are roasting, cook onion, garlic, lemongrass, jalapeño, and ginger in remaining 2 tablespoons oil in a large non-stick skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 5 to 7 minutes. Add red curry powder and remaining 1/4 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted potatoes. Cook, covered, stirring occasionally, 5 minutes. Serve immediately.

***Adapted from Indian Spiced Cauliflower and Potatoes at

This will serve 4 as a side dish but my hungry mouth ate 3/4 of the pan in one sitting. Woops.


Day 8 – (Almost) Raw Japanese Restaurant Carrot-Ginger Dressing & Radish pickles

Well, I’ve survived my first week of being vegan, and I’m feeling pretty great. So far the biggest thing I’ve learned is that not all recipes are created equal, sometimes the finished product is terrible, and freaking out over a bad outcome does not solve anything. I have definitely not gotten the hang of cooking Indian food. I attempted to make this “Sweet Potato Dal” recipe I found on VegWeb last night, and it wasn’t terrible, it just wasn’t great. It was bland. I went easy on the spices cause the last Indian dish I made was completely over-spiced and a muddled mess. Ah well. The next time I have a craving for Indian I think I will just spare myself the trouble and go to a restaurant.

Speaking of restaurants, I did find one recipe this weekend that actually turned out successfully. I really love the ginger dressing that most Japanese restaurants throw over iceberg lettuce, so I started searching the web for a recipe that would compare. I found this one at, I edited it a little bit to fit my dietary needs better and it turned out great. Without the miso paste, it’s raw.

(Almost) Raw Japanese Restaurant Carrot-Ginger Dressing

  • 24 organic baby carrots, cut in half OR 3 medium carrots, peeled and chopped
  • 2 inch piece fresh ginger, peeled and chopped
  • 1 small shallot, minced
  • 1.5 T raw Apple Cider Vinegar
  • 1/4 cup cold-pressed EVOO
  • 2 tsp coconut sugar (raw honey or agave would work too)
  • 4 tsp miso paste (optional)
  • 2 – 4 T filtered water

Put carrot, ginger, shallot, vinegar, oil and sweetener in a food processor and pulse until well combined. Add miso and 2 tablespoons filtered water and puree until blended and smooth. If you want a thinner dressing, add more water and puree again.


I made mine with a large shallot and it was a bit too onion-y so I added another carrot to lessen the bite, that’s why I recommend a small shallot. You can put the dressing over pretty much anything and it will taste good. The other day I put it over greens, mango, and coconut chips and it was delicious. Above I put it over arugula, cilantro, snap peas, avocado, and radish pickles. Also delicious.

The radish pickles I’ve made before, I love them but I also love radishes so if you’re not a radish fan, the pickling is not really going to make you like them any better. My boyfriend, for example, is not a fan. It’s all good, more for me! I found a nice bunch of pink radishes at the farmer’s market, which are what I used here, but you can use any color radish and the recipe will work. I particularly like this recipe because it uses the green tops as well as the actual radishes.


This recipe is from the macrobiotic cookbook, Love, Eric and Sanae by Eric Lechasseur & Sanae Suzuki. Eric was the original executive pastry chef at M Cafe de Chaya in Los Angeles. M Cafe is one of my favorite restaurants ever, and I worked there for a few months when I lived in LA. I bought the cookbook at the restaurant but I’m sure you can find it on Amazon. Even though it is a macrobiotic cookbook, all of the recipes are vegan.

Red Radish and Green Top Pickles

  • 1/2 cup red radishes, thinly sliced (I just use the entire bunch)
  • 1/2 cup radish greens, julienned
  • 1/2 tsp sea salt
  • 1/4 tsp black sesame seeds, roasted (optional)

In a medium bowl, combine the greens, radish slices, and sea salt. Transfer to a pickle press*, apply pressure and let sit on the counter 2 to 3 hours. Rinse pickles if they are too salty. Squeeze out excess liquid by hand. Pickles will keep in the fridge up to 3 days. Serve with black sesame seeds as a garnish.

*I don’t have a pickle press, I don’t even know what a pickle press looks like. I just put the radishes on a plate, put another plate on top of it, and put something heavy on top of the top plate to press it down (like a gallon of water). This method works fine. Oh, and I never rinse my pickles cause I like them salty 🙂