Ok, I think we have found a huge winner! These veggie pancakes we made over the weekend rocked and I can't wait to share (the recipe, not the food...make your own!!)
After not having eggs for the Eggplant Parmesan, we thought it would be good to have Ener-G Egg Replacer around the house just in case we run into future instances. Since we had the Ener-G on hand, we also thought it would be good to experiment with this recipe: one batch to use eggs and the other batch to use Ener-G.
I chopped up the veggies for the pancakes: onion, celery, green pepper and carrots. They all sautéed in a little bit of olive oil while I chopped the next ingredient: spinach. I divided this mixture in half. One half went into the bowl with real egg and Panko and the other half went into the Ener-G bowl with Panko. Once the mixture was combined, both bowls went into the fridge to set up a bit before forming into pancakes.
A skillet was heated up with a bit of vegetable oil in it for light frying. I cooked the pancakes for a few minutes on each side and drained them on paper towels. Here’s where I started to notice the differences between egg and Ener-G: the egg ones barely drained at all on the towels and the Ener-G ones drained a ton of oil! There’s gotta be some kind of science associated with this, but I’m not a scientist so I’ll leave it alone.
Next, I noticed the egg version were more fluffy and filled with egg. The Ener-G version looked more appetizing and fresh.
Now for the taste test: Ener-G version won!! The pancakes were crispier, more flavorful, and all around tasted better. The egg ones were still good, but not great – we actually weren’t fans of the egg part. They were garnished with sour cream and cilantro and served with a beet salad, which Ryan made while I was making the pancakes.
For the salad, Ryan peeled and diced the beets and cooked them in boiling water just like potatoes. We were originally going to use arugula for the salad, but the container we bought was bad (this is the 2nd time this has happened with Earthbound Organics salad mix and we just bought it the day before!!). So, we substituted watercress and spinach. We didn't use as much salad dressing as listed below, so we have some for other salads.
Here’s the recipe:
3 bunches fresh arugula, washed and trimmed
¾ cup crumbled blue cheese
¼ cup champagne vinegar
½ cup olive oil
2 cups beets, peeled, diced and cooked
½ cup thinly sliced celery
1 tsp salt
1 tsp pepper
½ cup toasted walnut pieces
In a bottle or bowl, whisk vinegar and olive oil together. Add ½ cup blue cheese and combine. In a large bowl, toss ½ cup with arugula and arrange on salad plates. In the same large bowl, toss beets, celery, salt and pepper with remaining dressing; spoon over arugula. Sprinkle each serving with walnuts and additional blue cheese.
This was our first time eating beets and they were very good. Kinda earthy, but tasty too. It was good to try them with blue cheese first since I love almost anything with blue cheese on it! Ryan is starting to like blue cheese more and more. Looks like I've been a good influence on him. We can't wait to make these vegetable pancakes again; they were just that good!