Zucchini Pancake with Garlic Dill Sauce

Yields: 8 servings


2 Medium Zucchini, Unpeeled, coarsely grated

1/4 cup Sweet Onion (quarter of a large onion or half of a small), finely grated

2 Large Eggs, beaten

6-8 Tbsp Flour (I use white whole wheat)

1 tsp baking powder

1/4 tsp turmeric

1 tsp salt

1/2 tsp finely ground black pepper

Avocado or Peanut Oil for frying


1/3 cup Mayonnaise

2 cloves Garlic, minced

3 Tbsp finely chopped Fresh Dill

1 Tbsp Chives, finely chopped

1 Lime, squeezed

Salt and Pepper to taste

1/4 tsp Trader Joe’s Onion Salt

Compari Tomatoes, cut in half and sliced for garnish as pictured

Fresh cilantro leaves, for garnish


In a large bowl, mix together zucchini, onion, and eggs. Stir in 6 tablespoons of flour, baking powder, salt and pepper. If the batter is too thin from the zucchini, add another 2 tbsp of flour.

In a 10” saute pan over medium heat 1 tbsp of oil. Drop about 1/2 cup of batter and spread it out evenly into a 6” pancake. Lower the heat to medium-low and cook on each side for about 2-3 min. until golden brown. Continue with the rest of the batter until you have 3-4 pancakes.

In a small bowl, combine all sauce ingredients. Spread about a 1-1/2 Tbsp on each pancake leaving an inch border. Garnish with tomatoes and some cilantro leaves. Pre-slice before serving. Enjoy!

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Rating: 5.0/5 (1 vote cast)


vegetable stir fried tofu over rice

Hey Everyone! 

Over the past few years I have tried cooking with tofu and failed miserably. So I gave it a rest for a while. Recently I came across a recipe on Pinterest and decided to give it one more chance. I finally succeeded! This recipe is definitely much easier than it seems and is absolutely taste worthy! I altered the sugar content a bit since I don’t prefer an overly sweet sauce as most people do. So if you like it on the sweeter side you can add more sugar. 


1 package organic extra firm or firm tofu

2-3 Tbsp white whole wheat flour

1-2 Tbsp avocado or peanut oil 


1/4 cup brown sugar

3 Tbsp Rice Vinegar

3 Tbsp Hoisin Sauce ( I didn’t have any on hand so I used organic regular BBQ sauce)

3 Tbsp Organic Ketchup 

2 Tbsp Low Sodium Soy Sauce

1/2 cup water

4 scallions, chopped 

3 Tbsp Fresh ginger, grated
1-1/3 cups snow peas, washed and dried

1 zucchini, unpeeled and julienned into thin strips to resemble spaghetti 

1 large carrot, washed, chopped and julienned into thin strips

1/4 tsp red chili flakes (optional)

2 tsp Sesame oil

1. Drain tofu of excess water pressing gently (so tofu does not collapse) between 4 layers of paper towel. Let sit 20 minutes. to drain. 

2. While waiting for tofu, mix together the first 7 ingredients of the sauce and set aside.

3. Slice tofu into 1/2″ slices, then cut each slice into thirds. Coat each cube lightly with flour. Heat a skillet on medium with the oil. Then place tofu into pan until browned and crispy. You may have to turn up the heat under the pan a bit. Remove from pan and set aside on paper towels.

4. Add a little bit more oil if needed about another teaspoon, onions, and chopped ginger. Cook about 1 minute, until fragrant. Add veggies and stir fry on high heat for 2 minutes.  Add sauce mixture to pan, bring to a boil, and simmer about 2 minutes. Add tofu back to mixture, toss to coat. Add sesame oil and toss again.  Top with green onions and pepper flakes if desired. I used some sesame seeds. 

*Recipe adapted from Domestic Super Hero

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Rating: 5.0/5 (2 votes cast)