Salads, vegetables, puddings and pie
Couldn’t eat anymore leftovers if I try!
Cauliflower and Zucchini Pancakes with Mushrooms
Leftovers are great because it means no cooking and little preparation but it also means the same food day after day, whether you feel like eating that food or not. What I really felt like after Christmas was mushrooms. But there were no leftover mushrooms. I also craved pancakes. But there were no leftover pancakes.
So as Colleen Patrick Goudreau would say why not chop two carrots with one knife?
So I made cauliflower and zucchini pancakes topped with mushrooms. Cravings sorted!
But these weren’t just any cauliflower and zucchini pancakes topped with mushrooms made with store bought ingredients. These pancakes had some of my very own home grown ingredients. Well, only two, but that’s two more than I would’ve had before turning my black thumb green
I used some chives for the pancakes and added some type of lettuce with the mushrooms. I don’t know what type of lettuce I added, but it was green and I found it in my garden bed. I’m not self sufficient yet, but it’s rewarding when you can go out and pick some fresh ingredients from your own garden.
These pancakes were so good that I had them as my last meal of 2014 and then again for my first meal of 2015.
They are gluten free as well, but the flour I used takes some getting use to with the flavour. Sometimes I try to add lots of veggies and herbs to take away the strong taste.
What You Need
1 cup quinoa flour (regular flour would work as well)
1 tbsp flaxmeal
1 tbsp savoury yeast flakes
2 tsp Moroccan seasoning
1 tsp salt
chives (as many as you can pick from your garden! Or around 1 tbsp fresh)
1 cup water
1 tbsp apple cider vinegar
¼ cauliflower head, shredded (or about 1 – 1½ cups)
2 tbsp non-dairy butter
2 cups chopped mushrooms
1 cup spinach leaves or greens
What To Do
Preheat a sandwich press.
Mix flour, flax meal, savoury yeast flakes, seasoning, salt and chives in a bowl.
In a separate bowl combine water. apple cider vinegar, cauliflower and zucchini.
Pour the water mixture into the flour mixture and stir gently to combine. Don’t stir too much especially if you are using a gluten flour. The pancakes will become tough.
Using a ladle pour scoops of the mixture onto the sandwich press. I can fit 2 or 3 pancakes on my sandwich press. After 4-5 minutes or when it starts to bubble flip over with a spatula and cook for 4-5 minutes on the other side.
Repeat with the rest of the mixture.
Whilst you’re waiting for the pancakes to cook, melt the butter in a medium saucepan. When melted add the mushrooms and spinach or lettuce leaves. Cook for 5-6 minutes until the mushrooms are soft.
Serve each pancake with a pile of mushrooms and greens, with some sprouts on the side.