Recipes: 10/7-10/13

Savory Vegetable Pancakes
(Courtesy of thekitchn.com)
 

 

INGREDIENTS

1 large Imperfect zucchini

6-8 medium Imperfect carrots, peeled

Imperfect potato

1 bunch green onions (or 1 Imperfect yellow onion)

3 cloves garlic

1/2 bunch fresh parsley

1 recipe pancake batter 

  

DIRECTIONS

Grate the zucchini, carrots and potato using the large holes on a box grater. Thinly slice the onions, mince the garlic, and roughly chop parsley.

 

Prepare one recipe of your favorite homemade or store-bought pancake mix, butuse 1/4 cup less liquid than called for; the zucchini will add a great deal of liquid to the mix. Fold the vegetables into the prepared pancake batter.

 

Warm a skillet over medium-high heat and brush it gently with olive oil. Use a 1/3 measuring cup to scoop the batter onto the warmed skillet. Cook 3 to 4 minutes, until the outer edges have set, then flip. Cook an additional 2 to 3 minutes and remove from heat.

 

Sprinkle the pancakes liberally with salt and allow to cool slightly before serving. Serve with butter, sour cream, or even a savory jam or chutney.

 

Roopam's tip: This would definitely be the opportunity to use any leftover dosa/idly batter (rice based) and create a thicker version of the South Indian classic Uttapam. In this case, throw in the trifecta of Indian spices (ground coriander, ground turmeric, red chili pepper) and serve with a coconut chutney. Additionally, a simple chickpea flour (besan) batter (mixed with water) would also be a nice gluten-free option. 

  

 

Muhammara (Syrian Red Pepper & Walnut Spread)

(Courtesy 101cookbooks.com)


 


INGREDIENTS

1 tablespoon crushed red pepper 
flakes or 1 small red chili

1/2 teaspoon ground cumin

3/4 cup walnuts, toasted


1/4 cup whole-grain bread crumbs (2/3 cup rolled oats to make gluten free)


1/4 cup extra-virgin olive oil
, plus more to serve

2 tablespoons pomegranate molasses (see previous newsletter)


1/4 cup tomato paste


2 to 3 roasted Imperfect red peppers


1/2 to 1 cup warm water


1/2 teaspoon fine-grain sea salt

 

DIRECTIONS

Using a hand blender or a conventional blender, puree the chile flakes, cumin, most of the walnuts, bread crumbs, olive oil, pomegranate molasses, tomato paste, and red peppers to a smooth, even consistency. Mix in the warm water in increments to achieve an easily spreadable consistency similar to a thick yogurt. If you¹re going to use it for dipping, you might want to leave it a touch thicker. Stir in the salt and adjust the seasonings if needed. Serve topped with torn basil, the remaining walnuts, and a thick thread of olive oil.

 

Roopam's Tip: This is a great alternative to hummus. To roast your Imperfect red peppers, cut the red peppers in half and remove the stems and seeds. Place them cut side facing down on a baking sheet and broil until the outer layer of the skin has blackened. Seal the peppers in a plastic bag and once cooked, remove the skins from the peppers. Sweet!

 
Send us your pictures of how you are #cookingugly with this or other recipes at roopam@imperfectproduce.com !