Savory Zucchini-Carrot Garbanzo Cakes

This recipe was inspired by the Zuccini Pancakes on http://www.rantsravesandrecipes.com/.  I love the idea of making pancakes that are based from more than flour, zucchini in this case.  Since I don't use regular flour, I used garbanzo flour instead.  I think the garbanzo flavor really complimented the savory nature of these cakes.  You can use any oil you want to cook them in, but I decided to use red palm oil.  This oil has a very earthy flavor that compliments the flavor of these savory cakes.  

Ingredients:

4 eggs, beaten
1 1/2 cup garbanzo flour
1 tsp baking powder
1 1/2 cup peeled and finely shredded carrot
3 cups shredded zucchini
1/2 cup minced white or red onion
1/2 finely grated Romano cheese
pinch of salt, black pepper, and cayenne pepper (or more to taste)
oil for frying (I used red palm oil)



Directions:


Peel the carrots and shred the carrots and zucchini.

Beat the eggs in a large bowl.  Mix in the garbanzo flour and baking powder, whisking out any lumps (I use the largest fork I have for this).  Add the zucchini, carrot and onion and stir to combine.  Finally, add the Romano cheese, salt, black and cayenne pepper (I add more than a pinch of the peppers to give it more pizzazz!), and stir.  Check on consistency here.  If there's a lot of liquid settling at the bottom add more garbanzo flour to thicken up slightly.  Heat a skillet on medium.  Once it's hot add 1-2 tbs oil and coat pan and allow the oil to heat up for a minute.  Use a large serving spoon (or similar - I used a metal basting spoon) to spoon out the batter onto the heated skillet.  My skillet is approximately 10" wide and I fit three cakes in the pan at once.  

Allow the cakes to cook until the edges start to come together.  Once the first side has cooked enough that you can lift the cake off the pan without it falling apart or the batter running off, carefully flip each cake over.

Cook for several more minutes until the second side is browned (not burned!) and the insides are not mushy.  

These would make a great breakfast, side to a meal or snack!  I like them as-is and don't add anything, but if you happen to experiment with any toppings let me know how it turns out.  :)

As an option, you can sprinkle black sesame seeds on to the second side while the first side is cooking.

When it cooks on the second side it slightly toasts them -- yummy!

Veggie Italiano

Wow-- I don't eat bowls full of spaghetti anymore but this is sure a pleasant substitute!  You might think the coconut doesn't go with the mix but I found it yummy and you don't notice coconut, specifically, through the other flavors, in fact I think it adds to the texture and richness of the flavor.  The pecorino romano surely makes this a veggie-treat, as I rarely let myself have cheese and it is SO very flavorful!  The combination of veggies along with the spices, tomato and romano make it fabulous (and we can't forget the secret ingredient: coconut!).  If you don't want to use the cheese, either simply leave it out or substitute hemp seeds instead.

Ingredients:

1 medium onion
approximately 6 collard or kale leaves
1 zucchini squash
1-2 tbs coconut oil
1 tomato
1 tsp dried crushed basil
1/2 tsp fennel seeds
1/4-1/3 cup unsweetened shredded coconut
2 cloves garlic, minced
ground pepper or crushed red pepper, to taste
2-4 tbs pecorino romano, grated (optional)
2-4 tbs hemp seeds (optional)
2-4 tbs fresh chopped parsley (optional)


Directions:

Peel and chop the onion and zucchini (I peel my zucchini because I frequently buy them non-organic but do not peel them if they are organic...).

Wash collard greens and chop.  Heat oil in stir fry pan on medium heat along with onion, zucchini and greens.

Stir.  Add the basil and fennel and allow to cook until veggies are done to your liking, being sure to stir frequently.  Keep lid on pan when not stirring so veggies will cook through steam, too.  When veggies are almost how you'd like them add the tomato (chop prior to adding), coconut, garlic and pepper.

Stir and cook just about one minute longer.  Finally, add the pecorino romano and stir (you do not need to add any salt as this cheese has plenty in it).  Serve & enjoy the YUM-YUM!  I eat this amount for one meal but it makes 2 generous servings of veggies.

Add fresh chopped parsley on top...

You can also add hemp seeds as a topping (or as cheese substitute)...