100Grannies

Vegan Oil-Free Corn Zucchini Fritters

Prep Time 15 minutes
Cook Time 40 minutes
chill 30 minutes
Servings 4 patties

Ingredients;

2 1/2 loosely filled cups shredded & squeezed zucchini, (about 2 small zucchinis)
2/3 cups corn
3 Tblsp creamy almond butter
1/2 cup gluten-free oat flour
2 tsp garlic powder
2 tsp onion powder
3/4 tsp sea salt
1/4 tsp black pepper
1 tsp smoked paprika

1. Grate zucchini with large holes on grater. Squeeze out water by placing in a strainer lined with several paper towels. Squeeze down hard.
2. Add corn and almond butter
3. In a separate bowl, combine the oat flour and spices and mix well.
4. Add the dry mixture to the zucchini mixture and stir until it all comes together and become sticky.
5. Divide unto 4 sections and form balls and then flatten out into little patties about 1/2 thick. Place on parchment paper and chill for 30 minutes.
6. Preheat oven to 400 degrees and line a sheet pan with parchment paper. Bake patties for 25 minutes, flip and bake for 10-15 more minutes. Let cool 10 minutes before serving.

Creamy Lemon Pepper Sauce

Combine and serve over fritters:

1/2 heaping cup raw cashews (cooked in boiling water for 10 minutes or soak overnight if you don’t have a high-powered blender like a Vitamix. Drain, rinse and proceed. Sauce will be gritty otherwise)   Combine with:

2 Tblsp fresh lemon juice & 6-8 Tblsp water
1/2 tsp onion powder
1.4-1/2 tsp pepper & 1/4 tsp salt

8 servings

Ingredients:

1 lb brown or green lentils, rinsed and picked over
10 cups vegetable broth or water
1 Jalapeno pepper, stemmed, seeded and chopped
2 teaspoons whole coriander seeds
1 ½ teaspoons cumin seeds
2 ½ teaspoons dried oregano
2 bay leaves
2 medium Yukon Gold, russet or red potatoes, 1 ¼ lbs, washed and cut into 1/2 inch dice
10 oz baby spinach, chopped
1 small butternut squash, 1 lb, peeled, seeded, and cut into ½ in, about 3 cups
2 tablespoons olive oil
1 large onion, chopped
2 ribs celery with leaves, sliced
3 large garlic cloves,
2 teaspoons kosher salt, or more to taste
½ teaspoon freshly ground pepper, or more to taste
2 lemons
1/3 cup fresh lemon juice

Directions

In a large soup pot over medium high heat, combine first 7 ingredients. Bring to a boil and reduce to low, simmer partially covered 30 minutes, until the lentils are tender.

Add next three ingredients, cover and cook until potatoes and squash are tender, about 20 minutes.

Meanwhile in a large skillet over medium heat, heat the olive oil until shimmering. Add the onion and cook, stirring until it starts to soften, about 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes. Add this to the soup, deglazing the skillet with a little bit of the broth from the soup, then add the deglazed contents back to the soup pot. Add the salt and pepper, taste, and add more if needed. Pick out and discard the bay leaves.

Thinly slice one of the lemons and cut the other in wedges. Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Pass lemon wedges at the table.

Saute an onion, some garlic, celery (a cup) and mushrooms first

Add two pouches of Boco soy crumbles and brown a little.

Put 1/4 cup pickling spices in about 3/4 c water and nuke it in the microwave. Strain this into the crumble/saute pan. You might do this twice the same way.

Add 1/2cup ketchup, a dribble of Worcestershire, maybe 3-4 tablespoons vinegar and a few tablespoons of sugar. Heat it for a few minutes. Good with a slice of cheddar.

Note: Wilma, from PawPaw, Michigan used hamburger instead of crumbles. She was a mother of a roommate of Wendy Gronbeck’s.

4 med. Sweet potatoes (1.5 #) peeled & cubed 1 inch
1 large red onion, chopped
4 Tbsp olive oil,
Salt & Pepper
1 T minced jalapeno
1 clove garlic, peeled
2 limes, juiced
2 C cooked black beans
1 C. Red or yellow bell peppers, seeded & diced
1 C chopped cilantro

Roast potatoes & onion, tossed with 2 Tbsp oil and S & P, in 400 degree oven till beginning to brown and just tender, about 30 min.  Set aside.

Process chilies with garlic, lime juice & 2 T olive oil.  Season to taste.  Process till well blended.

Toss warm veggies with beans & bell pepper.  Mix with dressing and cilantro.

Serve warm, room temp or cold. If making ahead store salad & dressing separately and combine just before servings.

Makes 4 servings.