Almost Vegan

Zucchini Pancakes

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil


Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) saute pan over medium heat and melt1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.


Smooth Sweet Potato and Lentil Soup
From – The Cooking Encyclopedia Everyone Can Edit


  • 4 tablespoons unsalted butter (or olive oil or water)
  • 2 large sweet potatoes, peeled and chopped into cubes
  • 3 carrots, peeled and chopped
  • 1 tart apple, peeled, cored, and chopped, such as Granny Smith
  • 1 large yellow onion, chopped
  • 2 garlic cloves, finely minced
  • 2 tablespoons fresh ginger, minced
  • 4 cups low sodium vegetable broth
  • 2 cups water
  • 1/2 cup uncooked red or yellow lentils
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 1 teaspoon smoked paprika (or regular paprika)
  • 2 tablespoons amber agave syrup (optional)
  • kosher salt (or large sea salt) and freshly ground black pepper, to taste
  • chopped cilantro for garnish


  • Heat a large soup pot or dutch oven over medium high heat.  Melt the butter in the pan and proceed to add the chopped sweet potatoes, carrots, apple, garlic, ginger and onion. Cook stirring often until vegetables begin to soften and the onion appears translucent, about 7 to 10 minutes. Season with salt and pepper.
  • Add vegetable broth, water, red lentils, cumin, chili powder, and paprika.  Bring the soup to a boil. Reduce heat to medium low and simmer, covered, until lentils and vegetables are soft, about 30 minutes. Remove from heat and let cool.
  • Using an immersion blender, puree the soup until smooth.  Alternatively, you can puree the soup in a blender.  Working in batches, pour cooled soup into a blender. Do not fill more than halfway or else you will be wearing the soup instead of eating it. Return the pureed soup to the pot, stir in agave syrup. Serve hot with fresh chopped cilantro.


Danette's Healthy Cookie Dough Balls

Nutritional Information: 2 balls = 3 oz. protein, 1 tbsp fat, 1/4 cup carbs

Makes approximately 20 balls

Preparation time: 7 minutes

* 1 cup almond butter or natural peanut butter (or try both mixed half and half)
* 1/4 cup honey (raw, if you can find it)
* 3 cups dry oatmeal (pulverize dry oats in a blender or coffee grinder first,
   which helps form a cookie dough texture in the final balls)
* 2-3 scoops vanilla or chocolate whey protein
* 1/3 cup water

*Optional: For added flavor, you can add 1/2 cup of coconut or dark choc
  chips or cacoa nibs (70% or higher chocolate chips for less sugar)

Mix together in a bowl and then roll into 1-inch balls. Eat a couple right away
or freeze for an on-the-go treat anytime!
From, Eat Drink and Shrink by Danette May






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