I like eating less animal
products but honestly I know myself I would not become a vegetarian. However,
I am always looking for meatless recipes that I can serve my family at
least once a week that they might actually like. I won't lie, it has been a struggle.
When I was in college my
eating habits were much closer to a vegetarian than at any other time in my
life. And here is the thing, I felt
great and I was at my ideal weight .
Now that I am trying to cook different things I am once again in search of good vegetarian recipes. I had the opportunity to review this book and I was happy with some of the recipes in the book. Two of the recipes I enjoyed was the Sweet Potato Pancake and the Roasted Brussels Sprout Salad with Apples and Cranberries. Brussels sprouts are one of those incredibly misunderstood vegetables. I have found if cooked right they lose that strong and sometimes bitter taste. Try them you will like them.
There are several other recipes I am looking forward to making and that is the Scallion Pancakes and there is a good looking recipe for vegetarian chili.
I am sharing the Sweet Potato Pancakes. These would be great for those of you looking for a different take on the regular potato latke served at Hanukkah or as a side for Thanksgiving.
Sweet Potato Pancakes
1 pound russet potatoes peeled and rinsed
1 pound sweet potatoes peeled and rinsed
1/2 tsp sea salt
1/2 tsp ground pepper
3 tablespoons extra virgin olive oil (evoo)
1 white onion finely chopped
3 tablespoons chopped fresh chives
1 c dried bread crumbs
1/4 c evoo or more as needed
Using a grater, grate potatoes into large bowl, Add salt and pepper and mix well. With clean kitchen towel squeeze excess liquid from potatoes and return to bowl.
Heat evoo in sauté pan over medium heat. Add onions and sauté until softened. Add onions, 2 tablespoons of chives and the breadcrumbs to the potato mix with the onions. Heat a skillet with evoo and cook pancakes until lightly brown. Remove pancakes from pan and let drain on paper towel. If you prefer you can bake the pancakes at 350 degrees for 20 minutes. Ten minutes per side.
Garnish pancakes with remaining chives
Now that I am trying to cook different things I am once again in search of good vegetarian recipes. I had the opportunity to review this book and I was happy with some of the recipes in the book. Two of the recipes I enjoyed was the Sweet Potato Pancake and the Roasted Brussels Sprout Salad with Apples and Cranberries. Brussels sprouts are one of those incredibly misunderstood vegetables. I have found if cooked right they lose that strong and sometimes bitter taste. Try them you will like them.
There are several other recipes I am looking forward to making and that is the Scallion Pancakes and there is a good looking recipe for vegetarian chili.
I am sharing the Sweet Potato Pancakes. These would be great for those of you looking for a different take on the regular potato latke served at Hanukkah or as a side for Thanksgiving.
Sweet Potato Pancakes
1 pound russet potatoes peeled and rinsed
1 pound sweet potatoes peeled and rinsed
1/2 tsp sea salt
1/2 tsp ground pepper
3 tablespoons extra virgin olive oil (evoo)
1 white onion finely chopped
3 tablespoons chopped fresh chives
1 c dried bread crumbs
1/4 c evoo or more as needed
Using a grater, grate potatoes into large bowl, Add salt and pepper and mix well. With clean kitchen towel squeeze excess liquid from potatoes and return to bowl.
Heat evoo in sauté pan over medium heat. Add onions and sauté until softened. Add onions, 2 tablespoons of chives and the breadcrumbs to the potato mix with the onions. Heat a skillet with evoo and cook pancakes until lightly brown. Remove pancakes from pan and let drain on paper towel. If you prefer you can bake the pancakes at 350 degrees for 20 minutes. Ten minutes per side.
Garnish pancakes with remaining chives
I received this book from Blogging for Books for this review
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