Jess Nadel’s Brussels Sprout Latkes with Tofu Sour Cream
4 from 5 votes

Brussels Sprout Latkes with Tofu Sour Cream. Credit Jackie Sobon

About a year ago at this time, I had the good fortunate to review Jess Nadel’s creative cookbook, Greens 24/7, here on the blog. Today, I get to tell you about Jess’ new book, Superfoods 24/7, and I’ll be offering a giveaway at the end of this post. The new title picks up where the last one left off, with the theme of incorporating a powerfully nutritious category of foods (greens last time, superfoods this time) into everyday cooking. It is, like Jess’ first book, playful, inventive, and inspiring. And Jess’ delicious brussels sprout latkes with tofu sour cream are a perfect example of what this vibrant recipe collection has to offer.

superfoods cover

I get a little nervous when I hear the word “superfoods”; it’s too often used to market expensive specialty items that may or may not be as miraculous as the claims suggest. But this isn’t how Jess Nadel employs the word at all. Her definition of a “superfood” is simple: any food with particularly high nutrient density. The recipe collection features a few more exotic choices (matcha and goji berries), but for the most part Jess’ list of superfoods includes ingredients that many whole food cooks already know and love, including:

• Amaranth
• Avocado
• Blueberries
• Chia seeds
• Cinnamon
• Coconut
• Edamame
• Flax seeds
• Ginger
• Kale
• Lentils
• Pumpkin
• Sweet Potato
• Quinoa

These tasty, nutritious plant-based foods are used in a diverse array of soups, salads, breakfast, smoothies, entrees, and wholesome desserts. Some of my favorite recipes include Jess’ sunflower seed and sprout pad Thai:

Sunflower Seed and Sprout Pad Thai. Credit Jackie Sobon

Her sundried tomato and coconut quinoa burgers:

Sundried Tomato and Coconut Quinoa Burgers. Credit Jackie Sobon

Her coconut kale soup:

Coconut Kale Soup with Cashew Creme Fraiche. Credit Jackie Sobon

And her delicious minty matcha nanaimo bars:

Minty Matcha Nanaimo Bars. Credit Jackie Sobon

As you can see, the book features beautiful photography from the very talented Jackie Sobon, and the images alone will entice you to give some of these superfoods a try, if you don’t know and love them already.

The book features fun facts about Jess’ favorite superfood ingredients, from nuts and seeds to fruits and legumes, as well as some general cooking tips and even several superfood-themed meal plans. As always, her tone is warm, welcoming, and accessible, and her recipes are totally unfussy. Jess makes it easy to love healthful ingredients.

I chose Jess’ brussels sprout latkes with tofu sour cream to share today because the recipe combines two of my favorite categories of vegan superfoods: brassicas and soy. Beyond that, the recipe perfectly captures Jess’ talent for folding super wholesome ingredients into comforting, homey dishes–dishes that you want to eat again and again. These latkes have a lighter and crisper texture than traditional potato versions, as well as a beautiful green hue, but they’re every bit as addictive. See for yourself!

Brussels Sprout Latkes with Tofu Sour Cream. Credit Jackie Sobon

4 from 5 votes

Jess Nadel's Brussels Sprout Latkes with Tofu Sour Cream

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: 4 -6 servings


  • 2 cups 180 g shredded Brussels sprouts
  • ½ onion thinly sliced
  • 1 medium potato grated
  • 2 chia eggs see below
  • ¼ cup 30 g all-purpose flour or gluten-free all purpose flour
  • pinch of paprika
  • fresh chives chopped
  • sea salt and freshly ground black pepper
  • a little oil for frying

For the Tofu “Sour Cream”:

  • 1 x 12 oz 350 g package firm silken tofu
  • 2 tablespoons umeboshi vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon water
  • ½ tablespoon chopped fresh dill
  • ¼ teaspoon sea salt


  • For the chia eggs, follow these instructions: to make one chia egg, mix 1 tablespoon of whole or ground chia seed with 3 tablespoons of water and let it sit for 5 minutes. The mixture will gel and become a bit gloopy, like a raw egg. Stir again and the “egg” is ready for use. It’s best used in baked goods.
  • To prepare the latkes, in a medium bowl, mix together the Brussels sprouts, onion, and potato. Add the chia eggs and toss to combine.
  • In a small bowl, stir together the flour, paprika, and a little sea salt and pepper. Sprinkle this over the vegetable mixture and fold in to create a thick batter.
  • Heat a little oil in a cast-iron skillet over high heat. Scoop out 1/4 cup (60 ml) of batter and place in the oil, flattening it with the back of a spatula. Repeat with three more scoops to fill the pan. Cook for 2 to 3 minutes, until golden brown, then flip and cook for an additional 2 to 3 minutes until the underside is also golden brown. Remove to a plate lined with paper towels and then repeat with the remaining batter. If not serving immediately, keep warm in the oven at 250°F (120°C).
  • For the tofu “sour cream," place all the ingredients in a blender or food processor and blend until smooth. Alternatively, a hand-held immersion blender can be used. Any leftover cream can be stored for up to five days in the fridge.
  • To serve, top the latkes with a dollop of cream and a sprinkle of chives.


Recipe from Superfoods 24/7: More than 100 Easy and Inspired Recipes to Enjoy the World’s Most Nutritious Foods at Every Meal, Every Day © Quantum Publishing, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Want to explore Superfoods 24/7 ? Awesome. Jess and her publisher, The Experiment, are generously sharing a copy with a US or Canadian reader today. Simply enter below to win, and I’ll be emailing the lucky reader in two weeks!

a Rafflecopter giveaway

Good luck, friends! And I hope you’ll explore more of Jessica’s soulful recipes by checking out her blog, Cupcakes and Kale, or by finding her on Twitter, Instagram, and Facebook.



On the topic of giveaways, there are still three days left in my giveaway to win a free Blendtec designer 625 high speed blender. Enter if you haven’t already, and while you’re at it, grab a super spicy and delightful butternut squash and five spice soup recipe.

And I wish you all a wonderful start to the weekend. See you soon, for weekend reading.


This post may contain affiliate links. If you use these links to buy something I may earn a commission. Visit my privacy policy to learn more.

Categories: Recipes, Side Dishes
Dietary Preferences: Gluten Free, Tree Nut Free
Recipe Features: Holidays

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  1. So many superfoods that I love! Chocolate, organic berries, and roasted cruciforous vegetables!

  2. I love so many “super foods.” I’d say sweet potatoes, broccoli, blueberries, and Brussels sprouts are some of my faves.

  3. My favorite superfood is definitely the delightful blueberry. 🙂 Thanks for the giveaway opportunity — these latkes look so good!

  4. 4 stars
    I am not a fan of potato, so I migth try the latkes using a sweet potato. Tofu sour cream is sooo good! I uses umeboshi paste in the past; it is hard to find a substitute for that though.

  5. I would have to say sweet potatoes. I can’t get enough of them and love them in everything from breakfast hash browns to pies 🙂

  6. oh i love the tofu sour cream here! not too heavy like a lot that i have seen.
    also, i remember seeing her minty nanaimo bars before and book marking them to make!! would love the book <3 <3

  7. Blueberries are my favorite but kale, cinnamon, and ginger from the list above may get consumed more often!

  8. It’s hard to pick just one superfood, but I’ll go with cacao. Can’t live without my everyday chocolate.

  9. Another great giveaway!! I enjoy all of the items on Jessica’s super-food list, but I would say my current favorite is Avocado – it’s particularly delicious when eaten with two other super-foods … Sauerkraut and Hemp Hearts. Sounds weird, I know, but give it a try! 🙂

  10. 5 stars
    I love Jess’s take on superfoods! I agree that the term is vastly overused and her definition is pretty much exactly my way of looking at them. No need for powdered what-not, nutrient dense real food is where it’s at. the cookbook does sound like a great resource and Jackie’s pics are breathtaking! Thanks for the inspiration, adding to my wish list since I’m in Europe, hope it gets here too 🙂

  11. Looks great ! I just ordered the book, always looking for fresh ideas to preparing meals.

    Thank for sharing this on your blog!

  12. These look amazing! I really love brussels sprouts so I will have to give these a try. Such pretty presentations of many of my favorite foods. Looks like a really great book. Thanks for sharing with us, Gena! Good pick. 🙂

  13. Those latkes look amazing!!! Going to try a batch this weekend, assuming I can find the vinegar (or I’ll improvise!). Thx for the giveaway!!!

  14. I am in love with a mix I make that I sprinkle on salads and cooked grains. It’s also yummy sprinkled on garlic bread and on a soba noodle-tempeh salad. It’s an equal mix of crumpled up nori sheets, chia seeds, raw sunflower seeds, raw pumpkin seeds, hemp seeds, flax seeds, sesame seeds, and nutritional yeast. I keep the mix unground in the fridge in a mason jar, and then when I want it, I use a coffee grinder to grind up a couple of tablespoon fulls or so at a time. It is delicious. I use it practically every day in some way. Sometimes I mix it up by using other seaweeds, hijiki is another favorite, but I find myself always coming back to the nori.

  15. Avocado is my favorite super food. No doubt. It may be one of the few foods I can eat each and every day and never get tired of!

  16. Wow! This cookbook looks amazing! I am definitely going to try this recipe. Brussels sprouts and latkes?? Two of my favourite things. My top favourite superfoods are sweet potatoes, quinoa, and cacao. YUM. 🙂