Carrot Pancakes

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Carrot Pancakes
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Carrot Pancakes
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Ingredients
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Instructions
Carrot Buttermilk
  1. Blend 150 g raw carrots with 500g milk until mostly smooth. Strain through a fine mess strainer. Mix carrot milk with 2T lemon juice and let sit for 10-20 minutes. Measure 3/4 cup for pancake batter.
Carrot Pancake Batter
  1. Mix 1 g of salt with 125 g shredded/chopped carrots until moisture begins to draw out. Let sit for at least one hour. Squeeze liquid out of carrots through a kitchen towel until dry.
  2. In a bowl mix flour, sugar, baking powder, spices, salt, and 2 T brown sugar. Add the salted carrots to the dry and coat evenly.
  3. Mix the egg, carrot buttermilk, vanilla extract, and oil together and add to the dry carrot mix. Mix as little as possible to combine.
  4. Heat a skillet or non-stick pan over medium-high heat. Add one tablespoon of butter. Spoon pancake batter into the pan. Cook on one side until tiny bubbles start appearing on top of the batter. Flip. Cook on the other side until cooked through.
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Mulberry Cobbler

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Mulberry Cobbler
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Servings Prep Time
1 person 10 minutes
Cook Time
40 minutes
Servings Prep Time
1 person 10 minutes
Cook Time
40 minutes
Mulberry Cobbler
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Servings Prep Time
1 person 10 minutes
Cook Time
40 minutes
Servings Prep Time
1 person 10 minutes
Cook Time
40 minutes
Ingredients
Servings: person
Units:
Instructions
  1. Mix all of the above ingredients except the mulberries together by hand
  2. Heat the mulberries on the stove, being careful not to scorch them
  3. Pour half of the batter into a greased 8x8 or 9x9-inch baking dish.
  4. Add fruit, then pour the remaining batter over the fruit
  5. Bake in a preheated, 400-degree F oven for 40 minutes or until golden brown.
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Veggie Pot Pie

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Veggie Pot Pie
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This recipe lends itself to creativity, since you can prepare it with almost any combination of vegetables.
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Veggie Pot Pie
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This recipe lends itself to creativity, since you can prepare it with almost any combination of vegetables.
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Ingredients
Biscuit Crust
Servings: portions
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Instructions
  1. Preheat oven to 400 degrees
  2. Coat an 8-inch casserole dish with vegetable cooking spray.
  3. In heavy saucepan, heat wine over medium-high heat.
  4. Add onion and cook, stirring often, until soft, about 3 minutes.
  5. Add celery, bell pepper, carrot, green beans and peas.
  6. Cook for 3 minutes, stirring often. If mixture begins to dry out, add 1/4 cup more wine.
  7. Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.
  8. In glass measuring cup, combine milk or soymilk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken.
  9. Add parsley, soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened.
  10. Remove from heat, transfer mixture to prepared casserole and set aside.
Biscuit Crust
  1. In large bowl, mix flour, salt, baking powder and baking soda.
  2. Using a pastry blender or fork, cut butter into flour mixture until it resembles coarse meal.
  3. In measuring cup, combine buttermilk and honey.
  4. Add liquid to flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if dough is too dry.
  5. Knead lightly in bowl, 3 to 5 minutes, until dough is no longer sticky.
  6. Turn dough out onto lightly floured surface. Roll out to 10 inch round or roll to 1/2 inch thickness and cut into decorative shapes, wedges or rounds.
  7. Lay biscuit topping lightly over filling..
  8. Bake until crust is golden brown and filling is bubbling--about 20 to 30 minutes.
  9. Serve steaming hot into bowls and check six veggies off of your list!
Recipe Notes

Try changing up the flavor of the filling, for example, make a curry vegetable pot pie.  The biscuit crust is a low-fat version of a traditional pot-pie topping. Soy milk can replace the buttermilk to make it vegan; however, the crust may end up a
bit heavier.

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Pumpkin Zucchini Mini-Muffins

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Pumpkin Zucchini Mini-Muffins
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Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Pumpkin Zucchini Mini-Muffins
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Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Ingredients
Servings: mini muffins
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat the oven to 350°F.
  3. Whisk together eggs, sugar, oil, orange juice, and vanilla in a large mixing bowl. These are the wet ingredients.
  4. In a separate large mixing bowl, whisk together both flours, salt, baking soda, baking powder, and cinnamon. These are the dry ingredients.
  5. Add wet ingredient to the dry ingredients and stir until just combined. (Do not over-mix the batter. Over-mixing will cause dense muffins.)
  6. Fold in zucchini and pumpkin puree.
  7. Lightly spray the mini muffin tins with cooking spray. Scoop the batter into the mini muffin tin, filling each cup 3/4's full.
  8. Bake for 15 to 20 minutes or until they are set. Enjoy!
Recipe Notes

Be adventurous, add one cup of chopped, lightly roasted nuts to the recipe. Walnuts, almonds, or even pecans would be wonderful options.

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Vegetable Tamales

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Vegetable Tamales
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Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Vegetable Tamales
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Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Ingredients
Servings: tamales
Units:
Instructions
  1. Prepare your mise en place.
  2. Soak corn husks in a bowl of water for 10 minutes. Drain and rinse well. Pat dry and set aside.
  3. Place 5 cups of the corn kernels in a food processor. Process until coarsely pureed.
  4. Combine the pureed corn, masa harina, lukewarm water, baking powder, salt and vegetable oil in a large bowl. Mix until well blended. Set aside.
  5. Meanwhile, heat olive oil medium heat. Add pepper, onion and red pepper flakes. Saute for 7-10 minutes, or until vegetables are soft.
  6. Transfer the vegetables to a food processor. Add tomatillo, jalapeno, garlic, lime juice, cilantro and salt. Process until smooth.
  7. Place a soaked corn husk on a flat surface.
  8. Place 3 tablespoons of the masa mixture in the center of the corn husk.
  9. Flatten the masa mixture with your hand. Form a small well in the center of the mixture.
  10. Add 1 tablespoon of sautéed vegetables to the well.
  11. Fold the long side of the corn husk over the filling to cover. Fold over the ends so that they overlap.
  12. Tie with a thin strip torn from an extra soaked husk.
  13. Repeat to make 40 tamales in all.
  14. In a large saucepan, bring 2-3 inches of water to boil. Place tamales on a perforated rack and position just above the water. Cover and steam for 1-1.5 hours, or until masa mixture is firm.
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