Zucchini Cakes

 

This is probably one of my favorite things to make. Not only is it really simple, but it's quite healthy with wholesome ingredients. It's also easy to adapt the recipe to ingredients that you have on hand such as sweet potatoes, regular potatoes, squash, asparagus, etc! 

Ingredients: Yields 6-8 pancakes

2-3 Medium Zucchini 

1/2 onion

1 egg

2-3 Tbs flour

1/4 cup Parmesan cheese

salt and pepper to taste

olive oil

What to do:

1. Shred the zucchini and onion with a hand grater or food processor

2. Add in the parmesan cheese

3. Mix the egg in with the rest of the ingredients, salt and pepper if desired

4. Add the flour in one tablespoon at a time mixing well

5. Heat a few tablespoons of olive oil in a saute pan over medium heat and add in the zucchini mixture one spoonful at a time, flattening it slightly with the back of the spoon

6. Let cakes cook for 7-8 minutes on the first side and 5-7 minutes on the second side

7. As the cakes finish, you can keep them warm on an oven sheet in the oven while the rest cook!

**If you choose to use a more porous vegetable like potatoes, make sure to absorb some of the liquid after shredding with a paper towel. Otherwise the cakes will be mush!

Vegetable Yellow Curry

 

I LOVE Thai food - especially curry. Although not a "spicy" fan, I tend to favor milder curries such as Yellow or Massaman. This dish was made using bare-minimum ingredients, and therefore probably overlooking an addition or two...but still turned out great! Coconut milk is a must on-hand ingredient for me to be used for anything from curries to dairy-free soups and sauces. 

Ingredients: Yields 2-3 servings

1 can of coconut milk

1 large potato, diced

2 carrots, diced

1/2 onion, diced

1 yellow bell pepper, cut into strips

1 broccoli head, cut into small florets

1/2 cup of frozen peas

2 medium garlic cloves, chopped

3 Tbs curry powder

1 Tbs soy sauce

Rice of your choice

What to do:

1. Prepare rice as directed

2. Saute the onion in olive oil over medium heat for 3 minutes, then add the potatoes and carrots to cook for 8 minutes. 

3. Add the pepper, garlic, and broccoli to cook for 8-10 minutes

4. Add in the peas, lower heat

5. In saucepan heat the coconut milk, soy sauce and curry powder over low-medium heat until steaming

6. Pour the sauce over the vegetables and let simmer for 2-3 minutes longer. 

7. Pour over rice