28 May 2009

Vegan/Sugar Free Recipe

I made these the other day and they turned out absolutely amazing:

Beet and Potato Pancakes

1 large beet peeled and grated.
2 large potatoes grated ( I leave the skins on)
1/2 red onion chopped
1 cup almond flour
almond milk
1/2 cup wheat germ with flax seed and cinnamon (can be found in organic baking section)
rosemary/garlic seasoning
fresh cilantro

Heat skillet with EVOO (extra virgin olive oil), just like regular pancakes.

Mix the ingredients all together until you can form a cake.

Place in skillet. Flip occassionaly until golden brown on both sides.

I ate these with salsa, but you can top them with whatever you like

Bunny Soup

5 medium carrots, washed, sliced into rounds
1 leek, chopped ( did not use dark green parts)
1 medium potato diced (skin on)
3 cloves garlic, finely chopped
1/3 Asian pear chopped
1 1/2 inch piece of ginger root, peeled and minced
1 can coconut milk
4 cups organic vegetable broth
himalayan pink salt
......... using last 4 to taste

Heat EVOO in medium pot.

Add onion, saute approximately 2 minutes.

Add leeks and garlic, saute 4 minutes or until soft but not brown.

Add carrots; stir until carrots begin to carmelize, about 5-6 minutes

Add potato, pear, ginger, vegetable broth, and coconut milk. Bring to a boil.

Add spices.

Simmer 25-30 minutes.

This soup is meant to be put in the processor afterwards. I just left it chunky.