Vegetable Pancakes

I love potato pancakes. Maybe it's my German blood, or maybe it's because they're so darn tasty and crispy and lovely. But last Hanukkah, my family decided to make two versions: traditional potato latkes, and one with carrots and parsnips mixed in, for a healthier take. Everyone except my dad found the mixed veggie potatoes tastier, and so I resolved to make them this way from now on.

Enter the following recipe, originally published here. I whipped it out a few days ago, since recently we've had more sweet potatoes than we know what to do with. I shredded a sweet potato and a zucchini in my food processor, which made about four cups, so I decided not to add any regular potatoes at all. They came out really tasty, and even a little nutty since I was short an egg and used a flax seed mixture instead. This dish is vegetarian, but could be made vegan by swapping out all of the eggs this way.

2 cups shredded veggies
2 eggs
1 Tbsp whole-wheat flour
1/4 tsp salt
1/8 tsp garlic powder
1/6 tsp onion powder
dash of nutmeg and/or cayenne pepper (optional)
fresh black pepper, to taste
Olive oil for cooking
Applesauce (garnish)

1. Combine the shredded veggies with the eggs, flour, and spices. Mix thoroughly.
2. Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
3. Once the oil has heated up, add dollops of the veggie mixture into the pan. Cook for several minutes, until the bottom starts to brown. Then flip and repeat.
4. Transfer cooked pancakes to a plate lined with paper towels.
5. Garnish with applesauce and serve warm.

Serves 2–3 as a side (double the recipe to make enough for two as an entree).

Hey! Where's our panca-- ooh, dreidel!

Cheesy Quinoa Bites

I've had some quinoa in my pantry that I've been meaning to put to good use, so when Tessa found this recipe on Pinterest, I went to work. I actually made them the first time as a side dish for some Sweet Potato and Black Bean Tacos. We ate them all week as snacks, and the next time, I just made them for lunch.

They're packed with nutrients from the veggies and the quinoa, and filled my salty snack craving perfectly. I've made them both with green onions and leeks, and both are delicious. As far as numbers go, the original recipe, made in mini-muffin tins, reportedly made about 28 bites. I don't have a mini-muffin tin, so I just scooped mine. I apparently make big scoops (2-3 tablespoons), so I ended up with 15 big bites (shown above). Original recipe here.

2 cups cooked quinoa
2 large eggs
1 cup shredded carrot
2 stalks green onion or one small leek, sliced
2 cloves garlic, minced
1/4 cup chopped fresh cilantro (or about 1 tbsp dried)
1/2 cup grated Parmesan cheese
2 Tbsp whole wheat pastry flour
1/2 tsp sea salt
1/4 tsp freshly ground pepper

1. Preheat the oven to 350 degrees.
2. Mix together all the ingredients.
3. Distribute mixture into a greased mini-muffin tin, filling each cup to the top (1 heaping tablespoon each) or place heaping tablespoons onto a greased cookie sheet.
4. Bake for 15-20 minutes.

Serves two to four.

That's not what I meant...

Simple Lentil Soup

One of my favorite lunches is a can of Amy's Organic Lentil Soup. It's simple, nutritious, and delicious, but all those cans add up, so I decided to economize and make my own version with fresh, local, organic produce.

I used red potatoes (skin on), carrots, celery, and green onions (I didn't have any leeks, for once) along with my sprouted lentils, but I would have thrown in some spinach if I'd had it, and maybe some broccoli, too. I added lots of parsley to my soup because of its health benefits. (Lentils are also packed with awesome.) The result was different from the Amy's I love, but equally delicious. It's also vegan, and perfect for a cold winter day.

4 cups vegetable stock or broth
4 cups water
2 carrots
3 stalks celery
4-5 small red potatoes
1 leek or 4 green onions
1 1/2 cups sprouted lentils
2-3 cloves garlic, minced (or 1/4 to 1/2 tsp garlic powder)
1/8 tsp italian seasoning (or a dash each of basil, oregano, thyme, and rosemary)
1/2-1 tsp parsley
dash of extra virgin olive oil (optional)
sea salt and fresh cracked black pepper, to taste

1. Heat the stock and water over medium-high heat. Clean and chop the vegetables into bite-sized pieces, leaving the skin on the potatoes.
2. Add the vegetables, lentils, and seasonings to the pot and bring to a boil.
3. Reduce heat, cover, and simmer over low heat for (at least) 30 minutes, stirring occasionally.
4. (optional) Using a slotted spoon, remove 1-2 cups of the cooked vegetables and puree them in a food processor or blender. Stir back into pot. (This gives the soup a thicker, velvety texture).
5. Remove from heat and let sit for 10 minutes before serving.

Serves four to five as an entree.

I've got my spoon. Where's my soup?

Simple Balsamic Vinaigrette

Trying to start the new year off right? Start with salad. Salads are supposed to be good for you, but some salad dressings (like my old favorite, Caesar) can make a burger look healthy. So, I've started making my own, which is surprisingly delicious and easy to customize. I think it even tastes better than most restaurant dressings, and it's way better for you.

I like to make my dressing fresh every time, so the recipe below is only enough for four (dinner) salads at a time. However, I know that my mom (who we both just found out uses a strikingly similar dressing) like to pre-make her dressing about a cup at a time, and then refrigerate it until needed. If you're of that vein, just follow the ratio of 2 parts oil to 1 part vinegar. For instance, 2/3 cup oil to 1/3 cup vinegar, with increased seasoning.

The recipe also includes my current favorite salad to dress with this vinaigrette.

4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1/8 tsp garlic powder
sea salt and fresh ground black pepper, to taste

1 head fresh lettuce or equivalent, washed by you
3 small carrots, shredded
1/2 cup chopped walnuts
1/2 cup dried cranberries
parmesan cheese, to taste

1. Mix the oil, vinegar, and spices in a small bowl, then set aside.
2. Make sure the lettuce is dry, then chop and place it in a large serving bowl. Pour the dressing over the top and toss until evenly coated.
3. Using two forks or tongs, divide the salad among four plates or bowls. Sprinkle each salad with shredded carrots, chopped walnuts, dried cranberries, and a dusting of parmesan cheese.

Serves four as an entree.

Kitten not included.