Vegan Corn and Zucchini Pancakes

Summer Savory Pancakes. Yum!! Corn & Zucchini are such amazing and versatile summer veggies.

Love chickpea flour!! So super high in protein and such a great binder. It works great in pancakes & burgers. These pancakes were deelish! Very savory and had that sweet corn bite as well. The kiddos had lots of fun with them too!

Vegan Corn and Zucch

Vegan Corn and Zucchini Pancakes
Recipe from Gena at choosingraw.com
makes 4 large pancakes (I doubled the recipe and made a bunch of smaller pancakes.)

1 small zucchini, shredded
Kernels from 1 large ear corn
1 red pepper, chopped
1/4 cup nutritional yeast
6 tbsp chickpea flour
1 tsp non-aluminum baking powder
1/4 cup flax meal + 6 tbsp water, mixed 5 min prior to making pancake batter and set aside
3/4 tsp salt
1 tsp coriander
1 tsp Herbamare or Spike
1/2 tsp cumin
Dash red pepper flakes (to taste)

1. Preheat a griddle or large saute pan over a medium flame. Spray or rub it with coconut oil—just enough for pancake making.
2. Mix all ingredients together.
3. As if you were making regular pancakes, drop the batter by 2-tbsp servings onto the griddle, and wait until the bottom side is nicely browned. Flip, and cook till second side is browned.
4. Serve and Enjoy!

Advertisements

Kitchari from Kurma Dasa – Challenge Recipe #4

When putting together my Kitchari Challenge, I asked some friends for their favorites. This one is the favorite of my friend Jynne and from Kurma Dasa. Click for the original recipe.

I really liked the addition and punch of flavor with the veggies added. Great choice Jynne!


Kitchari adapted from Kurma Dasa

1 cup yellow split peas or mung beans
12 cups water
2 bay leaves
finely chopped ginger
1 jalapeno pepper, seeded and chopped
1 teaspoon turmeric
4 teaspoons coriander powder
2 cups long grain rice
a heap (about 3 cups) of vegetables, cut into cubes (I used edamame, colorful carrots and fresh corn)
2-3 teaspoons salt
4 tablespoons olive oil
4 teaspoons cumin seeds
1 teaspoon asafetida powder

1. Bring split peas, water, bay leaves, ginger, pepper, turmeric and coriander to boil, then reduce to a simmer and cook partially covered for about 15 minutes

2. Add rice, vegetables, and salt, increase heat and stir as you bring to the boil, then return to a simmer, covered. Cook for 10-15 minutes, stirring occasionally, or until rice is soft.

3. Heat the olive oil in a saucepan over moderate heat. Add the cumin seeds and fry until a few shades darker, then add asafetida powder, then stir through the big pot-o-stuff and cook for another 5 minutes.

4.  Serve and Enjoy!

%d bloggers like this: