Savory sweet potato pancakes with black beans
A delightful sweet and spicy combination with smokey pepper and spicy maple syrup.
Meatless Monday: Mushroom Larb
Meatless Monday means you can substitute chicken with mushrooms. This is one of my favorite Thai dishes to make.
Mushroom larb- tangy, spicy and simply mouthwatering.
Recipe:
1 large package of...
1 large package of...
Lentils, cauliflower, arugula with roasted grapes
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Emma Beautiful! I love the idea of roasted grapes
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DietID_TeamDietitians Roasted grapes ?!?!
Sunchokes: nothing to do with artichokes...
Simply Roasted Sunchokes
Meet sunchokes or Jerusalem artichoke! Subbing these little babies for potatoes here, I think the result is quite spectacular. Sunchokes or Jerusalem artichokes have nothin...
Meet sunchokes or Jerusalem artichoke! Subbing these little babies for potatoes here, I think the result is quite spectacular. Sunchokes or Jerusalem artichokes have nothin...
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brittanymbarton these look fabulous!!
Celery root: not pretty, but definitely tasty!
Celery root - it’s not the prettiest vegetable at the market! Most of you are familiar with the green celery stalks, but ever wonder what to do with the root?
My savory celery root muffins recipe ...
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DietID_TeamDietitians Love this
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garv Nice!
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JenniferEmilson Sounds yummy!!
1 cup mashed sweet potatoes
¼ cup black beans
1 cup quinoa flour or all-purpose flour
2 teaspoons ground allspice
Pinch of nutmeg
1 teaspoon baking powder
2 teaspoons kosher salt
Freshly ground black pepper
2 eggs
1 cup almond or soymilk
2 scallions, chopped for garnish Spiced Maple Syrup
2 tablespoons unsalted butter (optional) ½ cup maple syrup
1 teaspoon chili powder or ancho powder In small saucepan, add maple syrup, butter and chili powder. Bring to low simmer and set aside. 2. Mix mashed sweet potatoes and black beans in a bowl. 3. Whisk together the flour, allspice, nutmeg, black pepper baking powder, salt. 4. In a large bowl, whisk together the eggs and milk mixing until completely combined. Stir in the mashed sweet potato. Fold in the dry ingredients, mixing until just combined. Let the batter rest for 5 minutes. 5. Heat a non-stick skillet over medium heat. Once hot, use a measure cup or spoon to pour batter into the skillet. Cook until the undersides are golden, the edges look to be set, and bubbles form and burst on the surface of the pancake, 2 to 3 minutes. Flip and cook the other side until golden-brown, about another 2 minutes. Repeat with the remaining pancakes. 6. Garnish with scallions or your favorite topping.