Ever since I was little I always remember having a love for vegetables. Whether it was my grandmother’s sopa de auyama or a plain bag of carrots and lettuce, I was known to be a veggie monster. Or perhaps I thought I was a bunny?
Although I don’t have it often, one of my all-time favorite breakfasts is a plateful of latkes. I would usually just eat them with applesauce, but people also serve them with sour cream. My dad likes to add corn to them when he makes them–something I definitely recommend trying.
Over the weekend I went on a full-blown cooking storm, and I’m pretty sure that’s what I spent most of my time doing. But really there’s not a day that goes by where I don’t prepare something. Anyway, I had stumbled upon a recipe for Sweet Potato Veggie Burgers. Having just used the sweet potatoes for another recipe, I used delicata squash instead. Besides it had been hanging around for too long. For the spices I used a ‘blackened seasoning’ blend, nutritional yeast, and thyme.
After the veggie burgers were done, and I had gone on a late night run (my prime running time), by the time I came back… I don’t know what it was but I decided that the veggie burgers would be great for breakfast! Not just that, but instead of serving them as a patty I thought they’d be interesting as pancakes. Something reminiscent of potato pancakes or latkes.
It needed something to contrast in color and in flavor.
I love how spring onions are a mild yet put a skip in a dish’s walk. They tasted good, but were a bit dry even if I had served them as veggie burgers. Next time I’ll experiment by adding in some eggs and oil to the equation.
When I saw this recipe for ‘Smoky Carrot Hummus‘ the Bugs Bunny inside me lit up. First off, I’m not a big fan of spicy things, but I do appreciate the smoky, back-of-the-throat spiciness of chipotle peppers. I also appreciate roasting as part of the process to make something extra flavorful. Ever try roasting potatoes before you make them into a mash?
Dressed with a homemade miso dressing… maybe I’ll share the recipe on another day.
Perfectly roasted sweet potatoes with sliced onions and garlic. They were prepped for the oven with a generous pour of white truffle oil, a bit of Himalayan salt and dried thyme.
Those are the most satisfying kinds to me.
Michelle’s recipe for ‘Bang Bang Cauliflower‘ was inspired by a shrimp dish she had at a restaurant once. She had been going through a cauliflower obsession, so she wanted to recreate the dish inspired by that. Since I don’t have Sweet Chili Sauce or Siracha on hand, I opted to make a mango chutney aioli instead.
Battered and fried… not a method of cooking I do often. Actually, I can’t remember the last time I battered and fried something. Maybe a couple years ago? Although, I do vividly recall having the best onion rings over at Toronto’s Fresh last summer. Ah yes… the quinoa-battered onion rings with the thick housemade BBQ sauce. Oh! And the times I’ve ordered Balliceaux’ tandoori fried cauliflower.
I already knew the truth though, since I always taste as I go.
Here are some more great vegetable dishes I made over the weekend:
Brussel Sprouts with Sherry Goat Gouda Sauce (adaptation)
What are some of your favorite vegetables? What’s your favorite way to eat them?
On another note, I hope you all enjoyed Sway’s guest post!