Carrot Cake Pancakes

Makes about 12 silver dollar pancakes
Time: 30 minutes

Carrot cake is one of my favorite ways to indulge and this recipe from Post Punk Kitchen is a great way to transofrm the flavors into a breakfast dish. Pass the syrup!

Ingredients
2 tablespoons ground flaxseeds
1 cup almond milk (or your favorite non-dairy milk)
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/4 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1  cup peeled grated carrot, about 6 ounces (see note)

A note about the grated carrot: The carrots shoould be grated, not just shredded. Since the cooking time on these is so short, the smaller you can get the carrot the better. If you don’t feel like grating the carrots by hand, use the shredding attachment on your food processor. Then remove that attachment and put in your metal blade. Pulse until carrots look grated (not pureed!)

Directions
In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute. Add the vinegar, water, maple syrup, oil and vanilla. Mix well.

In a large bowl, sift together flour, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in grated carrot. Let batter rest for at least 5 minutes.

Preheat a large non-stick pan over medium heat. Lightly coat pan with cooking spray or oil. Add batter in scant 1/4 cup scoops. I use an ice cream scooper for this and it works magically. Cook three at a time for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes.

Keep on a plate covered with tin foil until ready to eat. Serve with pure maple syrup.

Dynomite daikon rolls

Makes 4 rolls
Time: 1 hour

What's not to love about daikon? It's a great natural diuretic and decongestant and even helps clear up acne-prone skin. I decided to kick up my veggie sushi rolls this weekend with a little bit of daikon. They were delicious!

Recipe note: Dip your knife in warm water when cutting the sushi. It will make slicing easier.

Ingredients
1/2 daikon, peeled and sliced thin
1 carrot, peeled and sliced thin
1/2 cucumber, peeled and sliced thin
1/2 cup mushrooms, sliced thin
1 cup brown rice or sushi rice
2 tablespoons Mirin
Nori sheets (I use Eden Foods brand)
Soy sauce for dipping
Wasbi (optional)
Pickled ginger (optional)

Directions
Cook rice according to directions. Once cooked, put the rice in a bowl and sprinkle with Mirin. Stir to mix in the Mirin. Let rice cool to just above room temperature.

Use a pair of tongs to toast nori sheets over an open flame for about 30 seconds per side. The nori  should turn from black to deep green.

Place a nori sheet on a cutting board. Layer the sheet with rice and then vegetables. Roll up like a burrito and slice into pieces. Serve with soy sauce, wasabi and pickled ginger.

Extra Thick Black Bean Burgers

Serves 6
Time: 45 minutes

I've had several versions of black bean burgers and one thing they always seem to be lacking is heartiness. I want my black bean burgers to duplicate a traditional hamburger in weight and texture. This recipe can go head to head on both those fronts while saving you calories and fat.

Ingredients
1 (16-ounce) can black beans, drained and rinsed
2 garlic cloves
1/4 cup neutral oil (like canola or vegetable)
1 cup vital wheat gluten ( I use Bob's Red Mill brand)
1 cup  plain breadcrumbs
1/2 cup water
1/4 cup Smokin' Texas Gourmet Tres Chiles Salsa (or your favorite salsa)
1 teaspoon cumin
1 teaspoon dried cilantro
1 teaspoon Smokin' Texas Gourmet Garlic Salt and Pepper

Directions
In a food processor, chop the garlic. Add the black beans and pulse to mash them (be careful not to puree the mixture.) Transfer the mixture to a mixing bowl.

Add the remaining ingredients and knead the mixture together for about three minutes until strings of gluten have formed (mixture should look a little stringy when you pull apart).

Preheat a large skillet over medium-low heat. Divide the mixture into six or eight balls depending on how large you want your patties. Form each ball into a black bean patty.

Add a small layer of canola or vegetable oil to the pan. Add the patties to the pan and cook on each side for six to eight minutes. Add more oil, if needed, when you flip the patties. I use my spatula to press down on the burgers while they're cooking.

Top with your favorite burger condiments and enjoy!

Vegetable Tempura with Soy Wasabi Dipping Sauce

Serves 4 to 6
Time: About one hour

I had a random craving for tempura this week, so I made an Asian inspired dinner of vegetable tempura and vegetable fried rice. This tempura recipe is perfect for when you need a little salty fix!

Ingredients

Vegetable tempura:
1 1/2 cups unbleached all purpose flour
1 1/2 cups cold water
1 1/2 cups panko bread crumbs
1 teaspoon Smokin' Texas Gourmet Garlic Salt and Pepper
1 1/2 pounds assorted vegetables such as zucchini, squash, sweet potato, onions
Oil for frying (vegetable or canola)

Soy wasabi dipping sauce:
1/4 cup low-sodium soy sauce
1 teaspoon wasabi paste (or more to taste)
1 tablespoon teriyaki sauce (optional)

Directions

Trim and slice the vegetables.

Spread 1/2 cup of the all purpose flour onto a plate or cookie sheet. Spread the panko bread crumbs onto a separate plate or cookie sheet.

Whisk together 1 cup of all purpose flour and water in a bowl to create a tempura batter.

Put two inches of oil into a large frying pan and heat the oil over medium heat.

Dredge the vegetables first in the plain flour, then the tempura batter. Roll the vegetables in the panko bread crumbs.

Fry the vegetables until crisp, about 2 to 3 minutes per side. Drain on paper towels.

Make the soy wasabi dipping sauce by whisking together the soy sauce and wasabi. Add the teriyaki sauce, if using.

Allow the vegetables to cool for a few minutes before serving.