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?

Proof lies in the spinach beard I proudly showed off for the camera

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.

Something was missing...

It needed something to contrast in color and in flavor.

Aha!

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.

So remember I said I was part bunny when I was little?

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?

Here's one for those that like salads, but want to change it up from the usual leafy greens.

‘Sweet and Sour Cabbage and Apple Salad‘

Or perhaps mixing leafy greens with cruciferous vegetables like brussels sprouts.

Dressed with a homemade miso dressing… maybe I’ll share the recipe on another day.

But back to roasting...

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.

Salads can also have a mix of raw and cooked ingredients.

Those are the most satisfying kinds to me.

Garbanzo flour and whisked eggs. What's going on here?

A battering station of course

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.

I almost consumed the equivalent of a whole head of cauliflower.

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.

The moment of truth...

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)

Beet Pancakes and Yogurt-Dill Sauce

Creamy Cauliflower and Millet Mash

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!