| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | New, Vegtime6 | 4 | Servings | |
INGREDIENTS
| 4 | Plums pitted and quartered | |
| OR equivalent frozen peach | ||
| slices | ||
| 1 | T | Grated fresh gingerroot |
| 1 | T | Fresh lemon juice |
| 1/2 | T | Tamari or soy sauce |
| 1 | pn | Cayenne |
| 1 | Potato, peeled | |
| 1 | Zucchini | |
| 1 | Yellow squash | |
| 1 | Spanish onion, peeled | |
| 1/2 | t | Salt |
| 1/2 | t | Black pepper |
| 1 | Garlic clove, finely minced | |
| 1/4 | c | Chopped chives |
| 2 | T | Olive oil, divided |
INSTRUCTIONS
MAKES 4 SERVINGS VEGAN These entree pancakes are delicious on their own, but with the addition of fresh plum sauce, they are unforgettable. The pancakes can be made up ahead of time and rewarmed. SAUCE: Preheat oven to 400 degrees. Combine all ingredients in mixing bowl; toss to mix. Let sit for 15 minutes to extract fruit juices. Transfer fruit to baking sheet; bake until fruit is dark and juices are thick, about 1 5 minutes. Remove from oven; cool. When cool, puree in blender until smooth; refrigerate until needed. PANCAKES: Grate potato into mixing bowl. Grate zucchini, squash and onion into same bowl. Add salt, pepper, garlic and chives and toss to combine. Let stand for 20 minutes. Heat 1 tablespoon oil in large non-stick saute pan over medium heat. Squeeze potato mixture in clean, dry tea towel to extract moisture. Divide mixture into 4 portions; sprinkle 2 portions evenly over bottom of pan, spreading with 2 forks to form 2 thin pancakes. Cook until golden, about 5 minutes. Flip over and cook other side until golden brown, about 3 minutes. Repeat with remaining mixture, adding more oil if necessary. Drain pancakes well on paper towels after cooking. Makes 4 servings. PER PANCAKE WITH 1 TBLS. SAUCE: 155 CAL.; 2G PROT.; 7G TOTAL FAT (1G SAT. FAT); 21G CARB.; 0 CHOL.; 298MG SOD.; 3G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 15, 1999. Recipe by: Vegetarian Times Magazine, April 1997, page 50 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 424.3mg
Potassium: 441.6mg
Carbohydrates: 15.9g
Fiber: 2.4g
Sugar: 5.2g
Protein: 2.4g