Mostly Savory Chocolate Bark

This chocolate bark is unlike anything you're likely to encounter in the month of cookies and cakes.  That is why I like it!  I'm not one for pastries or sweets, but some good dark chocolate will certainly do it for me!  This one is full of flavors and just a bite is plenty!

Nutty chocolate bark

Now my new favorite breakfast

With a cup of tea

Ingredients

• 2 cups semisweet chocolate chips
• 1 tsp ground cardamom
• 1/4 tsp dried mulberries
• 1/4 cup dried tart cherries
• 3/4 cup almonds, toasted and coarsely chopped
• 1/2 cup pistachios, toasted and coarsely chopped
• 2 tsp coffee beans, coarsely chopped
• pinch of kosher salt

1. Grease a baking sheet, and line it with parchment paper.
2. Melt the chocolate in a large stainless steel bowl placed over simmering water in a pot.  Make sure the bowl is not touching the water to keep the chocolate from scorching.  
3. Add the cardamom, and stir to dissolve for a couple of minutes.  Turn off the heat, and stir in half of the mulberries, cherries, almonds and pistachios.
4. Remove the bowl from the heat, and dry the bottom with a towel.
5. Pour the chocolate onto the prepared baking sheet.  With an offset or rubber spatula, spread the chocolate in a wide rectangle about 1/4 inch thick.  Sprinkle with the remaining nuts, dried fruit, and the coffee beans, and press them gently into the chocolate.  Dust with the salt.
6. Cool in the refrigerator for about 2 hours, until hard.  When firm, slide chocolate onto a cutting board, and cut or break it into pieces.  Keep it refrigerated until just before serving.

Recipe taken from YogaJournal, December 2013.

Avocado-Dill Tea Sandwiches

Sometimes you just need a few bites to satisfy you.  These dairy-free tea sandwiches are refreshing, fill you up and are a perfect party or picnic food.  I was introduced to these by my friend Megan, and have made them several times since.

Tiny Sandwiches

Perfect Accompaniment

And So Tasty Too!

Ingredients:

• 2 avocados
• 1 Tbsp lemon juice
• 1 Tbsp fresh chopped dill
• 1 Tbsp fresh chopped mint
• pinch of salt
• 1/2 large cucumber, diced
• sliced bread

1. In a food processor, process the avocado and lemon juice until creamy.  
2. Add the dill, mint and salt and continue processing.  
3. Stir in the diced cucumber and spread on bread.  Make sure to use a serrated knife when cutting the sandwiches, as the avocado mixture will splurtch out if pressure is put on the bread.

Polenta & Mushroom Bowl

Warm, savory comfort food is great at ANY time of year.  The days are getting longer and we have definitely already had a taste of spring (and even a bit of summer?) but there are still evenings when cold, crunch, and even fancy doesn't appeal to us.  It is days like that when I make a late evening meal like this.

What is polenta?

Breakfast, lunch or dinnertime

Tasty comfort food

Ingredients

• 1/2 cup dry polenta
• 2 cups broth (I used the mushroom broth strained from rehydrating the mushrooms)
• 1 cup mushrooms
• 1/4 cup diced tomatoes
• 4 eggs
• 4 oz cheddar cheese
• 2 cloves garlic
• 2 Tbsp butter
• a bit of olive oil
• salt
• black pepper to taste

1. If you are rehydrating mushrooms, like I did, do it earlier in the day with warm water.  They'll make an excellent broth.
2. Set the broth to boil and soak the polenta in a bowl with tepid water.
3. Once the broth is boiling, add the polenta.  Lower heat to a simmer and stir pretty consistently for about 15 minutes.
4. While the polenta is cooking, heat 1 Tbsp butter and a bit of olive oil over low heat in a pan.  Add the chopped garlic and once it is aromatic, add the mushrooms.  Let those cook to reduce liquid and absorb the garlicky buttery goodness.
5. When polenta is about done, stir in the other tablespoon of butter.
6. Spoon a quarter of the polenta into each of four small bowls.  Stick an ounce of cheese in each bowl to be melted by the polenta.  
7. Top the polenta with mushrooms, a Tablespoon of diced tomatoes and a poached egg (you can poach the egg at the very last minute).
8. A dash of salt and some freshly ground black pepper make the meal!

Leftovers are GREAT.  You can add some greens to it for a larger meal, put it next to chicken for an entree or eat it as it is for a hearty breakfast!  I actually was inspired to make this meal I used to have so often by a posting of a recipe of it by the Green Grocer.  

Blueberry Quinoa Muffins

Mmmmm.  Having to give up gluten has meant having to give up muffins.  Not anymore!  Though according to my sister these "taste healthy," I think they're moist and quite delicious!

 Blueberry Muffins

A delicious breakfast treat

Small and portable

Ingredients

• 1 cup cornmeal
• 1 cup rice flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup cooked quinoa
• 1/2 cup maple syrup
• 1/2 milk
• 1/2 cup applesauce
• 1 Tbsp lemon juice
• 1/4 cup canola oil
• 1 cup blueberries, fresh or frozen

1. Preheat the oven to 375 and lightly grease 10 muffins cups or line with paper baking cups.
2. In a medium bowl, mix together cornmeal, rice flour, baking powder, baking soda, and salt.  
3. In a separate bowl, whisk together cooked quinoa, maple syrup, milk, applesauce, lemon juice, and oil.
4. Add wet mixture to dry mixture and stir until just combined.  Fold in blueberries, spoon batter into prepared tins, and bake for 20 minutes or until a toothpick inserted in the center comes out clean.  Remove muffins from pan and place on a wire rack to cool.

Recipe from Yoga Journal, March 2012.

Mixed Beet Salad a la 25 Degrees

If you go to 25 Degrees, you're probably going for one of their fantastic burgers (try the number 1, which has jalapeno bacon, arugula, blue cheese and thousand island dressing on it) or one of their spiked milkshakes (I'm fond of the salted caramel).  However, there ARE other things on their menu, and one of the sides that I have really enjoyed has been their mixed veggie salad.

When I find new ways

To enjoy a mixed salad

It is a good day

Fresh, with veggies that actually pack some nutrition, and the perfect side to share, I thought, if you don't mind the chopping, it might be worth making at home!

Ingredients:

• 1 avocado, cubed
• 1 cup red seedless grapes, halved
• 1 cup cherry tomatoes, halved
• 4 Tbsp pine nuts
• 2 cups beets, steamed and cubed
• 1 can white beans, rinsed
• fresh grated paremesan cheese
• buttermilk vinaigrette (see below)

1.  The steaming of the beets is what takes the longest, but you can half the grapes and tomatoes while that is happening.  
2. Whisk together the ingredients for the buttermilk vinaigrette (see below) and combine.  Grate a bit of cheese over the top and Serve at room temperature. 

Buttermilk vinaigrette

• 2 Tbsp dijon mustard
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 4 Tbsp buttermilk
• 2 Tbsp orange juice
• sea salt and freshly ground black pepper to taste

1. Whisk together the above ingredients and pour over the mixed salad!

Mine isn't as pretty as the one at 25 degrees, and it is a little redder, since I could only find red beets and they use a combination of red and golden, but it WAS tasty:

Sweet potato fries

While deep fried French fries aren't great for your health or your waistline, baked sweet potato fries can be, and are a tasty and satisfying alternative.  They're easy to make too, and can satisfy everyone from those with a sweet tooth to those looking for a more savory snack.

Sweet Potato Fries

Great for any occasion

Or just on your own

Ingredients:

• 3 large sweet potatoes
• 2 Tbsp olive oil
• salt
• black pepper 

1.   Really, this couldn't be easier!  Skin the sweet potatoes and rinse.  Halve each potato and with the cut side down, cut into strips.
2. Toss the strips (like french fries) in a large bowl with the olive oil.  Lightly salt and pepper the fries.
3. Bake in a 375 oven for 25 minute or until tender, golden, and/or crispy.  Serve immediately alone or with sauces.

I served mine with a horseradish cream sauce (sour cream, Worcestershire sauce, and horseradish (either raw or powdered) to taste), truffle mayo (black truffle salt, black pepper, and mayo), and a maple sugar cream sauce.

They're best straight out of the oven, but can be easily reheated in a toaster oven or even eaten cold.  These are excellent served with a kir if it is a light meal or snack. 

Summer Salad

I can't believe I've never posted this before.  This is a "salad" I've been making every summer since I was in Spain in 2000.  I find each bite to be surprising and the combinations of flavors delicious.

The simplest things

A different way of thinking

Can make a great meal

Ingredients:

• 1 cup of cooked white rice
• 1 apple (gala or fuji or the like), cubed
• 1/4 cup green olives with pimentos
• 1/2 cucumber, cubed
• 1 large tomato, cubed
• 1 avocado, peeled and cubed
• olive oil

1. Add a bit of olive oil to the rice and stir.  Chop and add the remaining ingredients. 
2. Enjoy!  (This dish lasts in the fridge a couple of days, covered.)

Gazpacho Shrimp Cocktail a la Zealous

It is summer.  It is tomato season.  They're best fresh and easiest to eat in soup form!  What do you do?!?!  Gazpacho to the rescue!  After a delightful gazpacho experience on a recent trip to Zealous, I decided that gazpacho was going to be at the center of my next cooking adventure.  They (at Zealous) served theirs in a martini glass with shrimp and topped with cucumber vodka.  Mine is only inspired by what I remember their gazpacho to taste like and I used fresh cucumber, instead of the vodka in case I want leftovers for lunch.

Gazpacho and shrimp

Perfect on hot summer days

Charmingly simple

Ingredients:

• Five large tomatoes
• One large cucumber
• Five cloves of garlic
• Three green onions
• 1/4 cup fresh cilantro
• 1 medium jalapeno
• 1 avocado
• corn chips
• olive oil
• shrimp, cooked, peeled and deveined
• 1 red bell pepper
• 1 lemon

1. Chop and blend the tomatoes with green onions, garlic and cilantro until it is a thick soup consistency.  Add to the pureed cucumber.
2. Chop and blend the jalapeno and red pepper until they become a thick soup consistency.  Add to the bowl with the previously blended ingredients.
3. Chop the avocado and portion among serving bowls or glasses.  Crush a handful of tortilla chips into each bowl or glass atop the avocado.
4. Stir the bowl full of pureed ingredients and spoon into each glass atop the avocado and tortilla chips.  
5. Drizzle with olive oil, place cooked shrimp around the rim of the glass and garnish with a slice of cucumber and a slice of lemon.

 The Original

Chochoyota a la Biznaga

This was a soup that I had at La Biznaga, in Oaxaca my first night in Mexico.  It isn't exotic, but it was delicious and I plan on experimenting with it as a base for many future meals.


Ingredients:

• 15 oz chicken broth, plus water
• 1/4 cup masa, plus water (approx 3 Tbsp)
• 1 bunch watercress
• 1/4 tsp salt
• dash of coriander
• 1/2 tsp freshly ground black pepper

1.  Heat chicken broth over medium heat.  
2. While broth is cooking, combine masa and water and form into tiny balls.
3. Add balls to the broth and let boil 5 minutes.
4. Add salt and coriander.
5. Wash and chop watercress and add to the broth.
6. Cook another five minutes.
7. Add freshly ground black pepper upon serving.

May be garnished with avocado, rice, crushed red pepper, or with added shredded chicken.
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Salsa and Quesadillas

C'mon.  Who needs a recipe for salsa or quesadillas?  I know, I know.  But both turned out FABULOUSLY.  So, why not?

Ingredients:

• 3 large tomatoes, on the vine, from your yard, or heirloom.  Flavorful.
• 4 cloves garlic
• salt
• 1/4 tsp cumin
• corn tortillas
• fresh mozarella
• crushed red pepper or reconstituted ancho chilis
• greek-style yogurt
• 1 avocado
• olive, canola, or sunflower oil

For the salsa:

1. Cut three large tomatoes in half and place on a foil-lined cookie sheet.  Put in the oven at 375F for 20 - 25 minutes.
2. In a blender or food processor, combine tomatoes, 4 cloves of garlic, a pinch or two of salt, and a dash of cumin.
3. Blend.  
4. Heat a frying pan.  Add 1 Tbsp oil and heat 30 seconds.  Add 1 corn tortilla.  Top with cheese and red pepper and another corn tortilla.  Press lightly and fry 2 minutes.
5. Flip, and fry 3 minutes more.
6. Flip one more time to get your very own personal favorite crispiness. 
7. Remove to a plate and top with yogurt, salsa, and avocado.

Tostada de tinga de zanahorias a la Jicara (en Oaxaca)

Okay folks.  I've just come back from Mexico, where the food was fabulous and I have all sorts of renewed energy.  I was in Oaxaca - and at a place called Jicara, I had a tostada of carrot tinga with lentil humus, sour cream and Parmesan cheese.  Even though I took a cooking class there featuring much more traditional Oaxacan cuisine (post to follow), this was what was easiest to make in the U.S. with what I had on hand.

Zanahorias

What a perfect super-food

Creative to boot!

Ingredients:

• lentils (approx 1 cup)
• water
• salt
• garlic (1 clove)
• corn tortillas
• carrots (approx 1 cup)
• chipotle chiles or peppers (in a can)
• 1/2 medium onion
• 1/2 medium roasted tomato
• plain yogurt
• Parmesan cheese

1. Rinse, soak and cook the lentils, over medium heat in enough water to cover them, approx 45 minutes.
2. Put one small tomato, or half of a medium tomato in the oven to roast (on foil on a cookie sheet at 375F for 25 minutes).
3. When the lentils and tomato are nearing completion, heat a medium saucepan over medium heat.  Add olive oil and warm.  Add chopped onions and cook until transparent. 
4. Grate carrots in food processor and add to onions in the pan.  Chop, grate, or process tomato and chiles and add to carrot mixture.  
5. In a clean, dry pan, heat corn tortillas.  Top one tortilla with lentil mixture, carrot mixture, dabs of plain yogurt and grated Parmesan cheese.
6. This is excellent with homemade salsa (while you're roasting tomatoes - why not?).

The original.

More traditionally, you could try making a chicken tinga.  Use one tomato, half a can of chipotle peppers, half an onion and two chicken breasts, boiled and shredded.

It is fabulous topped with salsa, sour cream, and avocado.

Red Wine Poached Beets and Goat Cheese a la Mexique

Every time I go to Mexique, chef Carlos presents another meal that I just can't live without!  Of course, rather than keep going every week, I've figured out how to make it at home and am sharing it here with you.  This is a beautiful looking dish, listed on their menu as "betabel," perfect this time of year.

Fragrant, savory

Beets.  It is what's for dinner.

Delicious, healthy

Ingredients

• 2 medium beets
• 3/4 cup of red wine
• 3/4 cup of water
• balsalmic vinegar
• goat cheese (5 oz or so), frozen
• 1 egg, lightly beaten
• flour
• watercress (or another sweet green) 
• cooking oil

1. Peel the beets and cut into slices.
2. Over medium-high heat, warm the beets, wine and water (to cover the beets) until boiling.  Cover the pot and reduce heat to medium.  Simmer 30 minutes, or until beets are soft enough to eat.
3.  Cut the frozen goat cheese into four pieces.  Dip each piece into the egg to coat, and then the flour to coat.
4. On each plate (this recipe serves four), drizzle balsalmic vinegar.  Top with watercress, then 2 slices of beets.
5. Turn up the heat on the liquid that held the beets and boil to reduce to a more syrupy texture.
6. Heat the oil in a pan and fry the coated goat cheese over medium approximately 5 minutes on each side, until browned.
7. Place one slice of fried goat cheese on each plate and drizzle with the redwine reduction.

Eat your Brussels Sprouts

"Boy, I need something warm and fragrant, and healthy, and filling to eat right now.  Something that I can cook quickly and season with whatever I have in my house."  I have just let you into my thoughts of late morning on my day of hibernation.  Imagine my delight when I remembered that I had Brussels sprouts in the house!  

A versatile vegetable, Brussels sprouts are said to help reduce cholesterol, protect against certain cancers, combat inflammation, and contain lots of fiber.  They grow like mini-cabbages on a stem and are in season in late Autumn/early Winter.

Steamy Brussels sprouts

Gluten-free mini-muffins

Perfect late-night snacks

Today I prepared mine simply:

Ingredients

• As many Brussels Sprouts as you can eat
• A sprig or two of Rosemary
• Enough good quality olive oil to drizzle over the sprouts
• Parmesan or Romano cheese

1. Wash the Brussels sprouts and remove any yellowed or wilted leaves.
2. Trim the ends, and cut an X into the bottom of each sprout to allow them to cook evenly.
3. Steam for 10 minutes (I use a bamboo steamer).
4. Remove a portion to a dish and drizzle with olive oil, grate the cheese atop them, snip some rosemary over them and serve warm.

Leftover Brussels sprouts make great snacks!

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Steamed Acorn Squash Croquettes

What to do with an acorn squash?!  There are stews, and of course buttery-sugary ways to prepare it, but I wasn't hungry for any of that.  Browsing for healthy and satisfying recipes online, I got some ideas and came up with the following delightful meal. 

Though they're not pretty,

these steamed acorn squash croquettes

were quite delicious!

Ingredients:

• 1 acorn squash
• 1/2 cup flour (I used chickpea flour, which is gluten-free)
• 1 green chili, chopped
• 1 tsp coriander
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp baking soda
• vegetable oil
• cilantro, washed and chopped
• 1 Tbsp mustard seeds
• 3 cloves garlic, minced
• 1 Tbsp ghee

1. Slice the squash in half lengthwise, remove the seeds, and cut into it, like you would to let a potato steam.  Bake the squash in an oven pan, cut side up at 400 degrees for an hour.  Remove and let it cool.
2. Scoop the insides out of the squash and remove to a mixing bowl.  Add the flour, chili, coriander, cumin, baking soda and salt.
3. Line a bamboo steamer with cheesecloth, or lightly oil a steaming basket and scoop 1 tablespoon at a time into the steamer and steam for approximately 6 minutes.  You will have to do this in batches.
4. 
5. When the croquettes are steamed and removed to a serving plate, heat a couple of tablespoons of oil in a sauteeing pan and add the mustard seeds.  Cook until the seeds start to pop and then add the ghee and garlic.  Cook until the garlic is browned and slightly crispy.  Remove from heat.
6. Serve the croquettes topped with chopped cilantro and drizzled with the oil.  Enjoy!

I particularly enjoyed this recipe served with a salad topped with raita and a dessert of cardamom banana rice.


*  Recipe derived from recipes at International Vegetarian Union online.

Calabacitas

Vegetables for breakfast? Perfect. This dish will fill you up and keep you going all day!

Calabacitas

Make it the evening before

It's got everything!

Ingredients:

• 1 Tbsp olive oil
• 1 cup minced onion
• 1 cup minced anaheim and/or poblano chilis
• 1/2 tsp salt
• 1 to 2 tsp pure ground chile powder
• 2 cups diced zucchini (about 2 6 inch zucchini)
• 2 cups corn kernels (cut from 2 ears corn)
• 2 tsp minced garlic
• 1 1/2 cups cooked pinto beans
• Grated cheddar cheese
• freshly ground black pepper
• squeezable wedges of lime

1. Place a medium-sized skillet over medium heat for a minute or two. Add the olive oil, wait about 30 seconds, then swirl to coat the pan.
2. When the cooking surface is hot enough to sizzle a bread crumb, add the onion, chiles, salt and optional chile powder, and cook, stirring frequently, for 8 to 10 minutes, or until the vegetables become quite soft.
3. Add the zucchini, corn, garlic, and optional beans, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. Remove the pan from the heat.
4. Sprinkle in grated cheese to taste, if desired, and stir to distribute it as it melts. Add black pepper (and possibly more salt) to taste. Serve hot, warm, or at room temperature, with squeezable wedges of lime tucked into the side of each serving.

Fresh corn is best, though frozen corn will do the trick. I used a little can of chopped mild green chilis in this, and it worked perfectly.

Recipe from Mollie Katzen's Sunlight Cafe.

Savory Summer Squash Pancakes

These are tasty and quick to make and can be made with so many variations because of the mild flavor of summer squash! The following is a slightly spicy version that is quite good with a fresh salsa and yogurt.

Summer Squash Pancakes
So many varieties
Of tasty flavors!

Ingredients

• 3 summer squash
• 1 small onion
  
• 1/4 cup polenta
• 3 Tbsp flour
• 2 eggs
• cumin
• cayenne pepper
• chili powder
• cooking oil

1. Grate the squash and finely chop the onion. Mix in a mixing bowl with the polenta and flour.
2. In a separate bowl, beat the eggs and then add beaten egg to the squash mixture.
3. Add spices to taste (really just to smell because there is raw egg in this and you don't want to try it!).
4. On griddle or in a large frying pan over medium heat, heat the oil and flatten dollops of squash mixture into pan. Cook over medium heat for as long as it takes you to play through Chopin Etude Op. 10, No. 2 and then turn over and cook for the same amount of time (approx 3 minutes). Each side should be slightly browned and crispy.
   
5. Remove pancakes to a papertowel lined plate to drain and continue cooking in batches until all are cooked. Serve immediately topped with salsa.

For salsa, combine 1 large tomato, 2 Tbsp finely chopped onion, 2 Tbsp chopped fresh cilantro, 1 Tbsp olive oil, 1 tsp red wine vinegar, a squeeze of lime and a pinch of salt. Prepare this ahead of time or while the pancakes are cooking.

Mushroom Truffle Flatbread a la Branch 27

I have been craving the mushroom flatbread from Branch 27 in my neighborhood for days. There are three reasons that I haven't gone over there to get it: 1) I'd have to buy a drink too, and I have enough of that at home, 2) I could probably make it myself, and 3) I have already had it twice in the last week.

So, after a trip to my wonderful neighborhood Green Grocer for the cheese, crackers, shallots, garlic and mushrooms, and a quick stop by the liquor store for the dry vermouth and olives, I was headed for the comforts of home with the tastiness of Branch 27!

Who doesn't like cheese?!
Here's a new take on a fave.
Trust me. You'll love it.

Ingredients:

• Crackers, preferably Potter's White Crackers
• Cremini mushrooms (2 cups)
• 1 clove garlic
• 1 shallot
• herbed goat cheese (or plain, really will do)
• Frisee, or other lettuce
• Butter - plenty
• White truffle salt

1. Heat the pan, add half a stick of butter and heat over medium for 30 seconds, until butter melts. Add the garlic and cook for one minute, add the shallots and cook for a minute more. While pan is heating, butter is cooking and garlic and shallots are sauteing, wash and chop the mushrooms and lettuce.
2. Add the mushrooms to the pan and saute for 5 minutes, stirring, until they have lost much of their liquid.
3. Remove the mushrooms to a bowl and set aside. Add 2 Tbsp butter to what is left in the pan, and turn off the heat, stirring to melt. Add approx. 1 tsp white truffle oil, to taste.
4. Prepare meal by spreading goat cheese on the flatbread or cracker, and topping with mushrooms, then chopped lettuce, and finally drizzling with truffle butter.
5. Enjoy with a martini (Hendrick's gin, extra dry vermouth, olives).

Pictured above is the flatbread from Branch 27. They used mascarpone cheese and real flat bread. I chose to use crackers to avoid turning on my oven and to make dinner occur SOONER.

For an idea on how to use this as part of a meal, check out my Summer French Dinner Menu.
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Beet Pancakes with Yogurt-Dill Sauce

What makes this appetizer spectacular is the jeweled color of the beets and the tastiness of the yogurt-dill sauce. They are easy to make, and are nice and light. I made these as an appetizer prior to an Israeli couscous saffron veggie dish.

It's all about sauce!
This one's especially great.
The cakes are good too.

Ingredients for Sauce:

• 6 oz plain nonfat Greek yogurt
• 2 Tbsp chopped fresh dill
• 2 Tbsp lemon juice
• 1 small clove garlic, chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Ingredients for Pancakes:

• 3 medium beets (1 lb), trimmed and scrubbed
• 2 medium carrots (6 oz)
• 2 cloves garlic, minced (2 tsp)
• 1/2 tsp salt
• 1 large egg plus 2 large egg whites, beaten

1. To make Yogurt-Dill Sauce: Whisk together yogurt, dill, lemon juice, garlic, salt, and pepper in small bowl. Refrigerate until ready to use, up to 3 days (at least 30 minutes, to combine all flavors).
2. To make Pancakes: Preheat oven to 250F. Coat baking sheet with cooking spray, and set aside. Shred beets and carrots in food processor fitted with grating blade, or grate with box grater. Place beet-carrot mixture in large bowl, and toss with garlic and salt. Add egg and egg whites, and mix well.
3. Lightly spray large nonstick skillet with cooking spray, and heat over medium-high heat. Drop 1/4 cup beet mixture into skillet, and flatten slightly to form 3-inch-diameter pancake. Repeat, forming 3 other pancakes in pan.
4. Cook 4 minutes, or until undersides are golden brown. Flip pancakes, and cook 3 minutes more. Respray pan, and repeat process with remainin batter, keeping prepared pancakes warm in oven.
   
5. Drizzle with Yogurt-Dill Sauce, and serve immediately.

I used 2 eggs, instead of the specified egg and two egg whites. The pancakes didn't hold together as well as I would have hoped. Don't make that substitution!

Serves 6. Recipe from Vegetarian Times, May/June 2010.

Alu Roti

Not only is this tasty, but it is a LOT of fun to make! It is great for a snack or for a side item at a meal. Next time I make it, I'm going to stuff some veggies in there too for some extra nutrition and texture!

Warm, crispy pockets
Filled with anything you want
On hand in a pinch.

Ingredients:

• 2 cups whole-wheat flour
• 6 Tbsp ghee (easy to buy at Whole Foods, or you can make your own)
• 1/2 cup cold water
• 1 medium potato, peeled and quartered
• 1/4 cup minced onions
• 1/4 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp garam masala
• 1/4 tsp fresh green chilies, minced
• 1/3 cup fresh cilantro, minced
• Juice of 1/4 of a lemon
• 1/4 cup ghee, melted
• Plain, drained yogurt

1. Combine flour and 4.5 Tbsp ghee with your hands in a large bowl until mixture resembles breadcrumbs. Add water and knead until it forms a firm, smooth dough. If dry, add more water, 1 Tbsp at a time, and knead again. Cover and set aside for 30 minutes.
2. While the dough rests, cook potatoes in a large pot of salted, boiling water until they're soft, about 20 minutes. Drain, mash, and set aside.
3. Heat 3 Tbsp ghee in a frying pan over medium heat. Add onions and saute until soft (5 minutes). Add salt, cumin, garam masala, chilies, and potatoes. Stir until mixed well. Remove from heat. Stir in cilantro and lemon juice.
4. Divide dough into 6 evenly sized balls. On a lightly floured surface, roll out the dough into 4-inch circles.
5. Place 1/6 of the filling in the center of each circle. Carefully bring the edges of the dough up and pinch them together to enclose the filling.
6. 
7. Gently flatten each roti down into a 4-inch circle. Keep them covered with a damp cloth until you are done.
8. Cook roti in a dry heavy-bottom or nonstick frying pan over medium-high heat for about 1 minute. Flip over and cook other side.
9. Brush the roti with a little melted ghee, and cook oiled side for 2 minutes. Then brush some melted ghee on top, flip, and cook for 2 minutes more, until lightly browned on both sides.
10. Serve with a dollop of plain, drained yogurt.

Recipe from Yoga Journal, March 2009.
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Sweet Potato Latkes

This is a wonderful dish that smells delicious and can be changed up in so many ways (sweeter, more savory, crisper, as a scramble to be topped with an entree.....). I made it tonight just for myself (had to brave my food processor again) and it was just perfect after an appetizer of cheese and crackers and with a glass of wine (what doesn't go with wine though?), though I can see it making a nice brunch dish as well!

Sweet potato cakes
Served with whatever topping
You're in the mood for!

Ingredients:

• 1 3/4 lb. sweet potatoes, peeled and shredded
• 1/2 cup grated onion
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 Tbsp olive oil
• 2 Tbsp butter
• 2 eggs

1. Combine sweet potato, onion, flour, egg, salt, and pepper in a bowl. Shape into 1/4-inch thick patties.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray; add 1 tsp oil and half the butter. Add 3 patties. Cook 3 minutes; flip, and cook 2 minutes more, or until browned on both sides.
3. Drain on paper-towel-lined plate. Repeat with remaining oil, butter, and patties.

I had trouble keeping my pancakes together at first, but the crispier they were, the better they held. I topped mine with a little bit of plain drained yogurt, mixed with a bit of maple sugar and found it to be EXCELLENT.

For a vegan variation, replace the butter with oil and the egg with 1/4 cup baked, pureed sweet potato.

Recipe adapted from Vegetarian Times, January, 2010.
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