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Veggie Potato Pancakes

American \ Dinner \ Main Dish

Prep Time10minutes

Cook Time25minutes

Passive Time

servings

Nutrition Facts

Veggie Potato Pancakes

Amount Per Serving

Calories 393 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 2g 10%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 0.1g

Sodium 926mg 39%

Potassium 1420mg 41%

Total Carbohydrates 70g 23%

Dietary Fiber 19g 76%

Sugars 16g

Protein 12g 24%

Vitamin A 132%

Vitamin C 157%

Calcium 21%

Iron 26%

* Percent Daily Values are based on a 2000 calorie diet.

I asked my son for his zucchini fritters recipe but he was under a work deadline and didn’t get back to me before I needed to start dinner. (NOTE: I am not known for my patience.)

I had some veggies in the refrigerator and decided to try to come up with my own fritter/pancakes.

ENJOY!

Veggie Potato Pancakes

Ingredients

1/2 cup carrot shredded
1 lb summer squash cooked and drained
1 lb zuccini cooked and drained
5 scallions
1 tsp salt
1/3 cup fresh cilantro
20 oz potatoes shredded
1/2 tsp cumin
1 tbsp nutritional yeast
4 eggs Follow Your Heart Vegan Egg
1/3 cup Bob's Redmill Organic Cornmeal

Directions

Cool Dill Spread

Ingredients

4 oz Tofutti Vegan Sour Cream
1 tbsp dill
1/2 tsp paprika

Directions

In a small bowl whisk together 4 oz. Vegan Sour cream, 1 Tbl. Dill and 1/2 tsp. Paprika.

Spinach and Tomato Salad

Ingredients

2 cups cherry tomatoes
2 cups fresh spinach

Directions

Ingredients

Directions

Blend all ingredients, except cornmeal, in a food processor.
Form mixture into round patties and coat each side in Bob's Red Mill organic cornmeal.
Fry in oil of choice for 4 min each side -or- bake in 350 oven on prepared sheet for 25 minutes.
Top each Veggie Potato Pancake with Cool Dill Spread and serve over Spinach and Tomato Salad.

Did You Know?

The Choice: A Steak or a Breath of Fresh Air

The planet is on track to reach an all-time high in meat consumption which will amount to 12 billion tons of agricultural pollution.

Source: Climate Change Journal

U.S. Per-Captia Animal Protein Consumption Rises 5%

In a recent report carried out by Dutch Rabobank, meat consumption grew 5% last year in the US and is expected to grow an additional 2.5% through 2018. The effect on the environment and overall health is daunting.

Water Wise?

468 Gallons of Water for 1 lb. of Chicken

880 Gallons of Water for 1 Gallon of Milk

1,800 Gallons of Water for 1 lb. of Beef

Source: National Geographic

Vegan-Friendly Hotels

Ace Hotel & Swim Club,
Palm Springs, CA
Cheshire Cat Bed & Breakfast Inn,
Santa Barbara, CA
The Stanford Inn by the Sea,
Mendocino, CA
Encore at Wynn
Las Vegas, NV

Put Away That Axe

Deforestation is having a huge and negative effect on climate change. In the Amazon cattle production accounts for 50 to 80% of all deforestation.

Source: Union of Concerned Scientists

That’s a Lot of Land

70% of the planet’s agricultural land is used for livestock production.

30% of all of the land on Earth is used for livestock.

Source: FAO (Food & Agricultural Organization of the United Nations)

Traveling?

Airports with Vegan Options:

Los Angeles, CA
San Francisco, CA
Newark, NJ
Philadelphia, PA
Denver, CO

More Vegan Hotels

Hotel Monaco,
Portland, OR
Park Lane Guest House,
Austin TX
Samhitakasha Cob House,
Muizenberg, South Africa
Anse Chastanet,
St Lucia, Caribbean

Something Stinks!

The methane gas emissions created by farming animals contributes to 51% of Global Greenhouse Gas Emissions -- more than all of the cars, airplanes, and ships of the world combined!

Source: World Watch

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