Recipes

Category

Currently showing posts tagged savory

  • Potato Leek Hash Brown Pancakes with Homemade Ketchup

    Ever have a craving for hash browns but don’t want to go through all the steps to make them? Well you’re in luck, because this recipe gives you all of the flavor and non of the fuss. All you need is a basic blender and a bowl and you’re on your way to fast, hashbrowny goodness in about 5-10 minutes.  You can add in other veggies like spinach, or use half sweet potato half russet potato. Serve with condiments of choice, though ketchup is the good ol American standby. I’ve included our recipe for easy homemade ketchup if you want to give it a try. Tastes better than store-bought, is healthier, and keeps a while in the fridge. Enjoy!


    Potato Leek Hash Brown Pancakes with Homemade Ketchup

    Vegan, Optionally Gluten-free, and Soy-free

    Servings 2 

    Prep time: 5-10 minutes Cook time: 15-20 minutes

    Pancake Ingredients:

    1 cup russet potato, chopped (skins on)
    1 cup leek, chopped (or onion)
    1/2 cup water
    1 cup flour (GF all purpose or wheat)
    1 tsp salt
    1/2 tsp black pepper
    1/8 cup finely chopped red bell pepper 
    2 Tbsp fresh parsley, chopped


    Homemade Ketchup
    6 oz can tomato paste
    1/4 c agave syrup 
    1/2 cup white vinegar
    3/4 tsp brown sugar 
    1/2 tsp salt 
    1/8 tsp garlic powder 
    1/8 cup water


    1. For pancakes, combine potato, leek, and water in a blender. Blend for a few seconds to turn into a slurry, you don't want it completely creamy, a few small bits are good.

    2. Combine flour, salt, black pepper, bell pepper, and parsley in a medium mixing bowl and stir. Add potato slurry and stir well until combined. You will have a batter.

    3. Heat a skillet over medium heat. Use a nonstick skillet, or use 1 tsp of medium heat oil to coat pan. Add a ladle of batter at a time to hot pan and cook until edges begin to dry out a bit and its starting to crisp on bottom, usually 1-2 minutes. Flip over and cook on other side, 2-3 minutes until browning and cooked through. Taste test for doneness. Transfer to a plate to keep warm and cook remaining pancakes.

    4. If making ketchup, simply combine all ingredients tomato paste through water in a small sauce pan and whisk to combine. Simmer on low heat for 5-10 minutes until fragrant and bubbling and transfer to a bowl to cool. Store in fridge and use as needed.

  • Savory Chickpea Flour Pancakes with Tamarind Syrup

    For those days when you crave a simple savory breakfast, this recipe will have you covered. With just the tiniest hint of Indian infused flavor, these chickpea flour pancakes cover all the breakfast bases and straddle the line between pancakes, omelettes, and veggie crepes. Free of meat, dairy, and eggs, and using only minimal oil, these are high on nutrition and flavor, and pack a satisfying punch. I've included our recipe for tamarind syrup/sauce, which though super easy to make, does take a little prep, mostly in the form of actually having the tamarind on hand. If you do make a batch it will last quite a while in the fridge. Tamarind has a really unique flavor, it's tart and rich, when mixed with a sweetener and some spices it becomes a really unique, wonderful condiment. Most Asian, Latin, and Indian groceries carry it, as well as many mainstream supermarkets (in concentrate/paste form; sometimes fresh). Whatever form you can find, it will work in the sauce. Simply adjust the water and seasoning as necessary to accommodate. The finished chutney should be sweet, tangy, and a tiny bit spicy. If you can't find any tamarind, or want the easier route, look for this pre-made tamarind chutney, which is our favorite, or any tamarind chutney you can find locally. If you want pre-made, just be sure it says "chutney" on the jar, not paste or concentrate, or you will be in for one sour surprise :) If you don't have all of the ingredients for the tamarind chutney, or don't have any pre-made on hand, these pancakes will still be delicious on their own, with a drizzle of Sriracha, ketchup, or any condiment of choice.


    Savory Chickpea Flour Pancakes

    Serves: 1 (Can double recipe)

    Prep time: 10-15 minutes Cook time: 15 minutes

    Ingredients:

    Pancakes:
    3/4 cup of chickpea flour
    3/4 cup water
    1/2 tsp salt
    1/4 tsp cumin, ground
    1/8 tsp cayenne pepper (or more to taste)
    1/4 tsp turmeric, ground
    freshly ground black pepper, to taste
    1/4 cup finely chopped yellow onion
    1 tsp fresh ginger, finely chopped, minced, or grated
    1/4 cup sliced crimini/or white mushrooms (or spinach or chopped greens)
    1/4 cup fresh cilantro, chopped (or parsley)
    1-2 Tbsp medium-high heat oil (avocado, canola, grape seed, refined coconut)

    Tamarind Syrup:
    1/2 cup tamarind paste
    1 cup brown sugar (or 3/4 cup agave, or 4-5 dates)
    1/2 tsp ginger, finely chopped
    1 green chili, finely chopped
    1 Tbsp med-high heat oil
    1/2 tsp cumin seeds, whole
    1/8 tsp asafoetida, also known as hing powder (optional)
    1/2 tsp salt
    1/4 tsp black salt (optional)
    3/4 cup water (more as needed)


    1. If making tamarind syrup from scratch, cook the ginger, chili, and cumin seeds in 1 tablespoon of oil in a small pot until sizzlling. Add remaining ingredients and bring to a low simmer. Let simmer uncovered for about 10-15 minutes until reduced down to a rich brown sauce. When done, strain through sieve into a bowl or jar and let cool. If not making sauce from scratch, proceed to next step.

    2. Prepare you pancake batter by combining chickpea flour, water, salt and all spices in a medium bowl and whisking well until no lumps remain. Let rest while you prepare vegetables.

    3. Add chopped onions, ginger, cilantro, and mushrooms to batter and stir well to combine.

    4. Heat oil in a skillet (non-stick or well-seasoned cast iron is good here), and when oil is hot, add one ladle of chickpea vegetable batter. Swirl pan around to spread batter out slightly. Let cook uncovered for 3-4 minutes on first side until edges begin to dry and curl up a bit. Very carefully, use spatula to lift up and flip over (they can sometimes stick a bit, so just gently lift it up). Cook on other side for 3-4 minutes until cooked through, crispy, and well browned. Repeat with remaining batter.

    5. Serve drizzled with tamarind sauce/syrup/chutney/Sriracha/condiment of choice, and sprinkle with additional cilantro if desired. Enjoy!

  • Sesame Zucchini Fritters

    These zucchini fritters are the perfect way to use the bounty of summer squash available this season. If you have a food processor they come together in no time at all and are naturally vegan and gluten-free.  Simply gather your ingredients, process, add dry ingredients, and form into balls. Sprinkle with sesame seeds and pop them in the oven. Twenty minutes later crispy orbs of zucchini delight will emerge, ready to be dipped in any number of sauces or condiments. My personal favorite is a lemony avocado mayo. Simply combine 1/4 of a ripe avocado, mashed, with a few tablespoons of vegan mayo and a squeeze of lemon juice. A pinch of sea salt and pepper and you have yourself a  light summer meal or perfect party food. Enjoy!


    Sesame Zucchini Fritters

    Makes 18-20

    Prep time: 10 minutes Cook time: 20 minutes

    Ingredients:

    2 small-medium zucchinis
    1 small onion
    1 garlic clove
    2 Tbsp fresh parsley
    3/4 tsp salt
    1/4 tsp baking powder
    1/4 tsp black pepper
    1/2 cup rice flour
    1/4 cup nutritional yeast
    3 Tbsp flaxmeal
    3 Tbsp sesame seeds


    1. Preheat oven to 425 degrees and lightly oil baking sheet, or line with a piece of parchment paper.

    2. In a food processor, process onion, garlic, parsley and zucchini until all are a uniform size.

    3. Transfer veggies to a large bowl and add all the dry ingredients, baking powder through flax meal. Stir well.

    4. Wet your hands (mixture will be a bit sticky) and form into small golf ball sized dallops. Place on baking sheet evenly spread apart, and sprinkle the top of each with a generous amount of sesame seeds.

    5. Bake for 10 minutes then remove from oven, flip them over and bake for another 10 minutes until crispy and golden brown. You may have to adjust cooking time based on oven, so give them a check around 8 minutes.

    6. Serve with a simple lemony avocado mayo (see above) or any condiment of choice. Lovely on their own, as an appetizer, or atop a salad.

  • Garlic Broccoli with Coco-Peanut Sauce

    This simple sauce of peanuts and coconut milk is draped over tender garlic broccoli creating a perfect union of savory flavors. It's one of those dishes that comes together so quickly, you may feel unsure you included all the ingredients. But worry not, it really is that easy. Perfect by itself over a bowl of verdant broccoli, or add a bowl of steamy brown rice, or toss it with a mound of chewy rice noodles for a filling meal. Add in more sauteed veggies to up the ante, thinly sliced mushrooms, onions, peas, asparagus, you name it. Give it a try, really tasty and satisfying!


    Garlic Broccoli with Coco-Peanut Sauce

    3 heads broccoli, chopped into florets and small stems

    2-3 cloves garlic, chopped

    1 Tbsp olive oil

    Coco-Peanut Sauce

    1 cup canned coconut milk

    2.5 Tbsp creamy peanut butter

    1/2 tsp sea salt

    1 tsp brown sugar

    1 tsp rice vinegar

    1/2 tsp turmeric

    1 pinch cayenne pepper


    1. In a skillet saute garlic in olive oil on medium-low heat for 30 seconds until fragrant. Add broccoli and turn heat to med-high. Saute for 3-5 minutes until broccoli is bright green and browning in some spots.

    2. Prepare your sauce. To a small saucepan, add all sauce ingredients. Whisk together over medium low heat until combined, thick, and bubbly.

    3. Spoon generously over broccoli; and rice if desired. If serving with rice noodles, toss to combine.

    Enjoy!

  • Black Bean Avocado Breakfast Tacos


    Whoever said vegans can't enjoy a hearty breakfast without sausage, eggs, and cheese is just kidding themselves. These super easy, make-em-in-5-minutes-before-work tacos are a healthy, hearty meal perfect anytime of day. Though I especially like them for breakfast as they're a simple, yet nutritionally complex start to your day. They give you a good dose of protein and fiber (black beans), healthy fats (avocado), phytochemicals & Vitamin C (bell pepper) and a bit of healthy grains from the corn tortilla. If I had some baby spinach I would have included that as well, and there you'd have a complete meal with yummy iron rich greens to round things out. A healthy intake of beans is proven to reduce risk of cardiovascular disease, so include them in your meals as often as you can. I did use a sprinkling of Daiya vegan cheese, which is made from pea protein and tapioca and really does melt like the real thing. Though it's completely optional, as the creaminess from the avocado mixed with the savory black beans is enough to make you very happy. Give them a try and let me know what you think in the comments!

    What you need:

    2 corn tortillas

    1 can black beans

    1 avocado

    1 small bell pepper (red, orange, yellow)

    1 pinch sea salt

    1 pinch cayenne

    1 handful baby spinach (optional)

    1 tbsp nutritional yeast (optional)

    1 tsp lemon juice (optional)

    Daiya vegan cheese (cheddar or mozzarella-optional)

    1. In a saucepan, heat your black beans over medium heat until bubbly. Stir in a pinch of sea salt, cayenne, nutritional yeast, and lemon juice if using (use it if you got it).

    2. In a skillet on medium heat, put a tablespoon of oil: olive, grapeseed, canola, etc. Add a corn tortilla and top with a sprinkling of the cheese (if using), a tablespoon of blackbeans, a bit of spinach (if using), a few slices of avocado and thinly sliced bell pepper. Cover with a lid and let everything heat through, and the bottom crisp, 2-3 minutes. Repeat with second tortilla. Drizzle with a bit of hot sauce if desired, and enjoy!