Last Night’s Food Tasting Recipe!

I hope you all got a chance to sample our own CSA Chef Terry Romero’s vegetable pancakes last night. Not only did they utilize pretty much everything in our box this week, but they were delicious!

Here is her recipe:

Crunchy vegetable pancakes
makes 12 four inch pancakes

Everyone loves zucchini pancakes, but the addition of hearty chard, sweet
cornmeal and delicate chickpea flour lends substance and crunch to these
summertime entree pancakes. Serve with sesame tahini sauce (2 parts
sesame tahini, 1 part water, salt, crushed garlic and lemon juice), a
simple chopped tomato salad and your favorite hot sauce.

2 cups shredded zucchini or finely shredded cabbage
1 carrot, shredded
4 scallions, end trimmed and chopped very fine
4 large chard leaves, both stems and leaves chopped very fine
1 small white onion, minced
2 cloves garlic, minced
1 teaspoon kosher salt
3 tablespoons chopped fresh herbs such as basil or dill
½ cup whole wheat flour
¼ cup fine cornmeal
¼ cup chickpea (garbanzo bean) flour
1 teaspoon dried oregano
dash ground cayenne pepper
¼ teaspoon baking soda
1/2 teaspoon sea salt
1 1/4 cups soymilk
1 tablespoon lemon juice
1/2 cup water
1 tablespoon olive oil
additional olive oil or olive oil cooking spray

1.
In a mixing bowl sprinkle 1 teaspoon of kosher salt over zucchini,
carrots, scallions, minced chard and onion. Stir to combine, place in
colander over the sink or another bowl and set aside for 20 minutes.
Press down on mixture to remove as much liquid as possible, and discard
any collected liquid in the bowl. Sprinkle garlic and herbs on top of
vegetables.

2.
Preheat a large griddle or cast iron pan over medium heat. In a large
mixing bowl stir together whole wheat flour, cornmeal, chickpea flour,
oregano, cayenne pepper, baking soda and sea salt. In a 2 cup measuring
cup stir together soy milk and lemon juice; allow the mixture to curdle
then whisk in water and olive oil. Form a well in the center of the
flour mixture and pour in soy milk; stir just enough to form a lumpy
batter. Add vegetables and stir enough to coat everything with batter.
Drop ¼ cups of batter, spread batter about ½ inch thick onto a well
oiled skillet and cook pancakes on each side for 2 minute or until
golden brown and firm. Serve hot or at room temperature.

Tip: If pancakes are too delicate and want to fall apart drop 3 tablespoons of batter per pancake for smaller pancakes.

 

Terry Hope Romero is the author of Viva Vegan!, Veganomicon, Vegan Cupcakes Take Over the World and more!

 

 

 

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