Veggie Pancakes

These versatile pancakes/fritters have been adapted from Mollie Katzen's Sundays at Moosewood. I like to bake these instead of frying as Katzen calls for. First of all, you don't have to babysit them like you do in frying. Second, I always found that they weren't cooked in the middle when I fried them, so I'd end up finishing them in the oven anyway. It is way more healthy to bake than fry, as we all know. So much less fat. I like the texture better, they are fluffier. And if you need yet another reason, olive oil is costing upwards of $30 for a gallon, lets save the cash.

I'm listing the veggies I most often use, but feel free to use anything you have, potatoes, sweet potatoes, whatever can be grated. And quantities are approximate. If you have one carrot and a huge cabbage, do that. Visa versa, no worries (muchos carrots and a little cabbage). Small zucchini, giant zucchini, whatever.

You can serve these hot, at room temperature or cold. You can freeze the leftovers and they're delicious thawed months later. You can serve them as an appetizer, a lunch on the go, or sometimes I like to make veggie dim sum for dinner, with veggie eggrolls, seitan skewers, etc. and these are a great addition. I've included a new dipping sauce I developed recently, but you could serve them with applesauce or any Asian-style dipping sauce.

Veggie Pancakes

4-5 carrotts
zucchini
1 small cabbage or thereabouts
medium onion
small sweet pepper
1 can waterchestnuts
1 Tbs. Tamari
1 Tbs. Toasted sesame seeds
3 eggs slightly beaten
1 Tbs. baking powder
Salt and pepper
1/2 cup flour, plus more as needed

Preheat oven to 350 degrees. Grate carrotts, zucchini, cabbage, onion and pepper. Combine in a bowl. Chop waterchestnuts, add to bowl. Add everything else and mix thoroughly. Lightly oil two jelly roll pans or cookie sheets. Drop pancakes onto pans and slightly press down so they are about 2" in diameter. If your batter is soupy, stir in some flour.

Bake them for about 15-20 minutes on the first side, until they are golden brown, turn, bake for another 15-20 minutes. Voila.

Almond Dipping Sauce

1 Tbs. Almond Butter (you can use peanut, cashew, sun - whatever kind of butter)
1 Tbs. Rice Vinegar (cider vinegar works fine too)
1 tsp. Agave Syrup
Splash of tamari
pinch of minced ginger
pinch of minced garlic

All amounts are to taste. Mix together in the blender, food processor or my favorite, the hand-held blender, taste and adjust. If you like it sweeter, add Agave, if you like it more tangy, add a little more vinegar.