Receta SAGE & SUNSHINE
I have a kind of 'want-to-be-everything" complex. It started in my early years, when I played literally ANY sport I could get my hands on. I definitely have this problem in the kitchen. I feel I am a bizarre combination of several different types of kitchen personalities. Sometimes, I love baking. I can feel straight-up betty crocker with a gluten-free twist. Sometimes, all I can do is cook and can't even imagine measuring or pre-heating. I just want to throw shit in a pan. Sometimes, all I want is kale and himalayan sea salt. Sometimes, jalapenos. I mean, really--how would one describe this? I like to say I'm a gluten-free vegan mix between Betty Crocker and Bobby Flay. This is a joke, as I would never compare myself to people whose calibur is so high above mine that I really shouldn't even say that at all. The point is--I can't decide. I don't often eat "fried" foods. From a seriously young age, I remember voicing my opinion that fried foods gave me bad digestion and fatigue. There are sometimes, and in small amounts, that "fried" fritters can be your friend. With a green vegetable, its always a plus. As an ode to this craziness of mine, this recipe includes something "fried" and something green. I mean, it doesn't make sense, but that's just the way I roll...
- SAVORY SAGE ZUCCHINI PANCAKES Makes 15 mini pancakes
- Cook time: 45 minutes 2 zucchinis, grated and drained 1/4 cup + 2 tablespoons gluten-free all purpose flour (Bob's)
1 teaspoon baking powder 1 tablespoon dried sage 1/2 teaspoon oregano 1 garlic clove, minced 1 small sweet onion, minced 1/2 teaspoon sea salt 1/2 cup red lentils, prepared and chilled 1/4 teaspoon xantham gum
Fresh ground pepper to taste
Any high-heat oil for frying pan
1/3 cup grapeseed oil vegenaise, for piping (opt.) 1. Wash and drain lentils. Bring 1 cup of water to a boil in a small saucepan. Add lentils, return to boil and then simmer for 20-25 minutes or until soft and tender. 2. Wash zucchini and cut off both ends. Fully grate both zucchini using the side of grater that yields the largest shred. Place in sieve to eliminate excess moisture.
3. When lentils finish cooking, chill for 10 minutes or until firm.
4. Mince onion and garlic. Combine zucchini shreds with flour, herbs, onion, garlic salt and xantham gum. Mix in red lentils thoroughly.
5. Scoop out about 2 tablespoons of batter and add to medium-high heat skillet. I used a "spray" bottle of oil, to minimize the fat while still adding flavor and browning. Use spatula to shape patties and cook for 3-5 minutes on each side.
6. Add to wire rack to cook. Add grapeseed oil vegenaise to plastic bag. Snip a small corner at the end and pipe onto tops of zucchini pancakes (again, this has *some* soy and it is optional, but tasty).
UPDATES:
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-I will be back in NYC on Monday! Goodbye loved ones, hello humidity.
- My creamy avocado and corn salad is recipe of the week at Crazy Sexy Life thanks to the lovely Lauren from Ginger Is The New Pink.