Sesame Carrot Pancakes Wblack Bean Garlic Sauce Recipes

SESAME CARROT PANCAKES W/BLACK BEAN GARLIC SAUCE

Steps:

• For Pancakes: Process the toast in blender or food processor (to small, but not necessarily fine, crumbs) and combine with the rest of the ingredients in a small bowl.
• Heat half the oil in a deep-sided griddle or frying pan, to about 350°. Spoon a Tablespoon of batter onto the griddle, flatten out slightly, and fry until golden on the bottom. Flip over and fry the other side. Continue until all the batter is used up; adding additional oil if necessary.
• For Sauce: Combine mashed beans and sesame oil in small bowl. Add the rest of the ingredients & stir well. Serve a dab of sauce on top of each pancake.

BROCCOLI, MUSHROOM & RED PEPPERS IN BLACK BEAN GARLIC SAUCE

Steps:

• Mix slurry and set aside.
• Mix sauce ingredients and set aside.
• Pour oil into a large wok or fry pan. Stir fry the veggies for 3 minutes.
• Add sauce mixture and stir. Cover and reduce heat to low for 3 minutes.
• Move veggies to the side pour in slurry and stir all till thickened.
• Serve over rice, noodles or low carb it as is.

BRUSSELS SPROUTS WITH BLACK BEAN GARLIC SAUCE

Steps:

• Wash and trim the sprouts and quarter lengthwise.
• Put the oil in a large skillet over medium high heat. Add the sprouts and cook for 3-5 minutes, until they start to brown. If they absorb all the oil, add a bit more.
• Add the black bean garlic sauce and stir until the brussels sprouts are coated. Add a pinch of black pepper and cook for another 30 seconds or so. Serve immediately.

GARLIC SESAME SAUCE

Steps:

• Stir fry the garlic in the sesame oil for 1 minute. Whisk in the soy sauce.
• Remove from heat and stir in the sesame seeds.

ROASTED SAVOY CABBAGE WITH BLACK BEAN-GARLIC SAUCE

Steps:

• Preheat oven to 500°F
• Toss cabbage and canola oil in a large roasting pan and spread out in an even layer.
• Roast until beginning to wilt and brown, about 15 minutes.
• Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss.
• Continue roasting until tender, about 5 minutes more.
• Toss with scallions, vinegar, sesame oil and hot sauce until combined.

KELLY'S GINGERBREAD PANCAKES W/ RAISINS

Steps:

• In large bowl, whisk flour, baking powder, cinnamon, salt, ginger, nutmeg, cloves and baking soda.
• In medium-sized bowl, whisk egg until fluffy.
• Whisk into the egg, the milk, molasses, melted butter and vanilla.
• Stir in raisins.
• Pour wet ingredients over dry and fold until all is moistened but batter is still lumpy.
• Scoop batter,(I use a 1/3 cup measuring cup for easy pouring), onto hot non-stick griddle over medium-low heat and cook/bake pancakes until brown on both sides, turning once.
• Serve with softened butter and warm maple syrup.
• Makes 10 pancakes.
• *These pancakes are a bit delicate, DO NOT try to turn them over too soon, or make them too big, lol. You'll end up with a mess! Turn them when edges are dry and bubbles stop forming on the top.
• **These are a deep, dark, rich brown color and taste just like gingerbread!