July 11, 2010

Green Onion Griddle Cakes with Cool Gazpacho

I received some more recipes from The Flexitarian Cookbook coming out this fall to test.  They came at the right time for my weekend cooking adventures.  I made a few of the recipes for our meals this week.  Last night I tried the Green Onion Griddle Cakes with a Cool Gazpacho salad.  Our garden is starting to produce daily vegetables, I was able to use a lot of things we grew ourselves, like the onions, parsley, and nasturtiums for this meal.

Onion Potato Pancakes with Cool Gazpacho
This recipe is a different style of making potato pancakes than I have seen before.  It's a combination of mashed potatoes and raw grated potatoes.  I mixed it all in the food processor until it was a nice smooth consistency.  They came out really fluffy and flavorful.  The recipe called for creme fraiche, but I served them with plain soy yogurt.  This is a vegetarian meal as there is an egg in the batter.  The gazpacho is made with fresh tomatoes, cucumbers, avocado, fresh picked onions, garlic, chili oil, and balsamic vinegar.  The recipe directions were to blend it to the desired consistency.  It is supposed to be a soup, but my desired consistency this time was whole vegetables.

Yes, I eat the nasturtiums.  Nasturtiums are a watercress.

Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C.  Many benefits from eating watercress are claimed, such as that it acts as a stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant and a digestive aid.  It also appears to have cancer-suppressing properties; it is widely believed to help defend against lung cancer.

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