From member Curran:
If you’re looking for any recipe ideas for the newsletter, here’s an easy one that kids will surely enjoy. If you don’t need recipes, no worries, I won’t be offended! 🙂
Recipes always welcome, especially good ones 😉 G
I was thinking yesterday of what to do with some of the tiny eggplant we received this week. I decided to shred them and make potato pancakes using them. All I did was:
-Preheat oven to 250 and spray a cookie sheet with nonstick spray
-Wash veggies and don’t worry about peeling.
-Box grate 1 medium potato (any color), 1 medium carrot, 1-2 small eggplant. Squeeze excess moisture from the potatoes.
-Put the grated veggies in a bowl and mix with 1/2block crumbled firm tofu (raw but pressed to remove moisture) or 1/2block crumbled tempeh, 2 clove crushed/minced garlic and 1/2 tsp salt and some pepper
-Once you’re ready to cook, mix in about 1/3 cup of beaten egg whites (or whole eggs if you’d rather)
-Scoop out about 1/4c mixture (don’t be afraid to get some of the liquid – it helps bind) and drop onto skillet on medium/high sprayed with cooking spray. Use 1/4c measure to flatten out. Cook a few minutes (3-4) and then flip.
-Once cooked, place on cookie sheet in oven to keep warm (or eat at room temp, because that would still be good).
This made about 14 pancakes. They’re really light, so I would definitely double (or more) if this is going to be for “grownups” or as a main dish.
I also made a little yogurt sauce – .5c plain yogurt, 1/4 lemon, juiced, little S&P, and ~1tsp dill.
