Korean Vegetable Pancakes

 Ingredients:

1 cup yellow squash, grated
1 cup zucchini, grated
2 cups potato, peeled and grated
4 green onions, finely chopped
1 red or orange red bell pepper, finely chopped
1-3/4 cup flour
1/4 cup chickpea flour
1/2 teaspoon baking powder
1 cup water
1 teaspoon salt
1/4 teaspoon white pepper
sesame oil

1-1/2 tablespoons soy sauce
1 tablespoon rice vinegar
1 small clove garlic, minced
1 birds eye chili, seeded and minced

Toss vegetables together. Add the flours and toss until the vegetables are well coated, then add the water, salt, and pepper. Stir until uniform.

Heat a frying pan and cook the pancakes on some oil on each side until golden brown. Remove from heat and drizzle with the sesame oil.

Combine the sauce ingredients and serve with the pancakes cut into wedges.

Apple Cinnamon Oat Waffles

 Ingredients:

1-1/4 cup oat flour
2 teaspoons baking powder
1/4 teaspoon salt
3 teaspoons apple pie spice
1 cup almond milk
1 teaspoon vanilla
3 tablespoons oil
2 tablespoons agave
1/3 cup apple, grated

Combine dry ingredients and gradually whisk in the wet ingredients. Fold in the apple. Place into waffle iron and cook until golden brown. Serve with maple syrup and apple slices.

Bhindi Masala

 Ingredients:

1 tablespoon oil
3 cups okra, cut into 1 inch pieces
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 onion, chopped
2 cloves garlic, minced
1 green chili, seeded and minced
1/2 tablespoon ginger, minced
1 teaspoon coriander
1/2 teaspoon turmeric
1 teaspoon chili pepper
1 teaspoon garam masala
3 tomatoes, chopped
1 cup passata
1 teaspoon amchoor
salt, to taste
cilantro, chopped

Fry the okra in the oil and remove from pan. Add more oil and cook the mustard and cumin seeds. When they pop, add the onion, garlic, and chili and cook until onion is translucent. Add the spices and stir until aromatic. Add the tomatoes and okra and bring to a simmer. When okra is tender, add the amchoor and salt.

Serve with basmati rice or roti and garnish with the cilantro.

Chickpea Pancakes with Smoky Carrots

 Ingredients:

1 cup chickpea flour
1 cup water
2 tablespoons oil
1/2 teaspoon cumin
1/2 teaspoon salt

rainbow carrots, peeled and sliced into thick chunks
oil 
smoked paprika
cinnamon
chipotle powder
cumin
1/2 teaspoon baking powder (optional)
salt

coconut yogurt
microgreens

Combine flour, water, oil, cumin and salt. Whisk with a wire whisk until well incorporated and set aside for an hour.

Toss the carrots with the oil and seasonings and roast in the oven at 375 for 20 minutes. Set aside.

Meanwhile, heat a frying pan and place a dab of oil or butter. pour about 1/4 cup of the chickpea batter in the center and cook until it is golden on one side, then flip over. Cook for another 5 minutes and transfer to a dish and cover with a towel to keep warm.

To serve, plate the pancakes and place a dollop of yogurt on each. Then top with the carrots and garnish with the microgreens. Serve immediately.