Sweet Potato Pancakes

Yes, they are as good as they look

Sometimes a cookbook is so genius, I actively can't stop thinking about it. I bring it to bed with me and end up reading new recipes until way past happy bedtime. If you have never read the Moosewood Cookbook, you are seriously missing out on some fun creative food. It is an older book, but definitely a staple in many vegetarian kitchens. Including my mothers, which is in fact how I got the book. It went something like this:
Me: Mom I'm taking this book home.
Mom: No, that's my book Bunny, you can't take it.
Me: Name the last time you cooked something from this book.
Mom: I.... (pauses) Look, that's my book, you can't just-
Me: Listen, I need it more, I'll bring it back. Thanks!

And just like that I have a new book, that I am technically borrowing. Man kids are selfish, even when they are in their late twenties. Anyhoo back to the recipe.
So this recipe is so freakin tasty I'm sure to make it again soon. A bunch of vegetables, some egg and flour to hold it together, and wham! Delicious vegetable pancakes in 30 minutes or so. These suckers attracted me for a few different reasons, the largest being I had 90% of the ingredients already in my kitchen. All the vegetables used are still in season (depending on where you live obviously) plus I had local eggs and garlic just waiting to be used in something scrumptious. I've seen many vegetable pancakes and all seem to be fried in butter instead of baked. Of course I would like to avoid frying, but I mean it's all vegetables, what do you WANT from me? I want delicious vegetable pancakes, so frying in butter it is!
These little babies are delicious and take almost no time. I suggested in the recipe making them all at once and keeping the completed ones in a preheated oven until you finish cooking them all. I really can't imagine anyone one not liking these, even picky little kids loves these guys. Honestly sweet potatoes are kinda the whores of the vegetable family, every body wants a taste. Be sure you are serving a nice nutritious green on the side, green beans, broccoli, kale chips, anything green and leafy will do.
I will be blogging a BUNCH of recipes from the Moosewood Cookbook in the weeks to come. You are welcome, in advance. This post is kinda scattered, but the flavor of these pancakes is solid. A big thanks to my Mom for letting me borrow a new inspirational book. Huzzah for Mommas!

Your "batter"

Frying them up

Lightly browned, crispy and vegetarian. Yum!

Sweet Potato Pancakes
Adapted from Moosewood Cookbook

The Goods: Serves 4-6
1 cup carrot, grated
1 cup white potato, grated
1 cup sweet potato, grated
4 eggs, beaten
1/3 cup flour
2 tablespoons onion, grated
1 garlic clove, crushed
juice of half a lemon
1/4 cup parsley, chopped (optional)
1 teaspoon salt
1/2 teaspoon pepper
Dash nutmeg
Unsalted butter for frying

Suggested topping:
1 cup sour cream or greek plain yogurt
2-3 tablespoons chives, minced
Dash of salt and pepper
Dash of lemon juice (optional)
Combine all ingredients

The Deal:
1. Place grated sweet and white potatoes in a colander over a bowl. Salt lightly and let stand 15 minutes. Lightly rinse and squeeze out well to get rid of all the extra water. Preheat oven to 250, and place a cookie sheet inside.

2. Toss all ingredients in a bowl and mix to combine. Heat enough butter to coat a large skillet on medium high heat. Once butter is hot, scoop a scant less than 1/2 cup of the mixture in your hand and flatten to make into pancake, then place in pan. Use a spatula to help form it (see pictures above). You should get 2-3 in a pan, fry on each side until golden brown, about 3-4 minutes per side. Repeat with remaining batter, adding butter as needed. Place finished pancakes in the preheated oven to stay warm until all are cooked.
Serve hot with sour cream or yogurt mixture.

Feelin Savory? I've got the dough for you.

The catharsis of dough. Sometimes I need to hear a voice, read a book, or spend some time with a tree and a good breeze to feel calm. But more and more I find peace in the kitchen, regardless of the outcome; the process of creating a dish pauses my brain from worry and helps me focus on the task at hand.
Yesterday was not a terrible day, it was just kinda sucky. Like an entire day of tripping over your shoelaces, a series of "Son of a BITCH!"type moments, but nothing life altering. The day began with the discovery I was out of coffee and was followed quickly by a trip to the dentist. There isn't enough space on the internet for me to relay the ongoing struggle I have with the dentist. I'm an annoyingly obsessive flosser and brusher, eat moderately healthy (fairly good about the sugar intake), yet every time I go to the (insert expletive here) dentist, I have a cavity. Being without dental insurance, I know that a cavity is really 150 dollars I will now have to put on my credit card and pay down as I can. Oh, right, I had two. 300 bucks gone and a mouth that made eating anything but yogurt unpleasant. The rest of the day was a series of blah events, and even though my mouth hurt and my tooth was playing 'how much can I ache" all I wanted to do was cook. Not that I could eat much, but that's what leftovers are for, yes?

I've been curious about this crust since I read it, given there is no oil or butter, and it uses sour cream. Really I just love making dough. Making a pie crust or pizza dough is so relaxing. Watching it rise feels like magic, then rolling it out, the slow steady process of trying to make a round shape, failing, trying again and getting it just right. The feel of the powdery flour on your hands, and the beautiful accidental designs made in the flour as you roll out your dough. If you have never made your own crust, you are seriously missing out.

This dough was used for a carrot pie/tart/thing I'm not sure what to call yet. I'll post that recipe within the next day or two, but I believe this is a great all around crust. Use it for pizza, savory tarts, or whatever you need a sturdy dough for. The flavor was hearty, the dough was chewy yet still had a nice crunch, I must say I was really impressed with this dough. I plan on spending many more days rolling out this dough while letting the worries of my life take a backseat to the moment I'm living.

Savory Pie Dough
Adapted from "Almost Vegetarian"

If you don't have wheat pastry flour, just use all purpose flour. 


The Goods: Makes on 10-12 inch pie
1 teaspoon dry active yeast
1/3 cup tepid water (lukewarm)
1/2 teaspoon dry malt or sugar
3/4 cup all purpose flour
3/4 cup wheat pastry flour
1 teaspoon salt
1 large egg, lightly beaten
3 tablespoons nonfat sour cream

The Deal: 
1. In a small mixing bowl, stir together the yeast and water. Let sit until frothy about 10 minutes.

2. In a large bowl, combine the dry malt or sugar, all-purpose and pastry flours and salt. Make a well in the center, and add egg, sour cream and yeast mixture. Stir to make a soft dough. Turn out onto a lightly floured surface and knead briefly until smooth.

3. Clean the larger bowl, and return the dough to it. Cover with plastic wrap or a light towel and place in a warm spot until doubled, about 45 minutes. Use as directed in recipe

At this point you can refrigerate the dough, tightly wrapped in plastic, for up to 3 days. Bring to room temperature before using, also allowing it to rise.