carrots, recipe, vegan, vegetarian, zucchini

Zucchini & Carrot Pancakes

zucchini pancake5


I recently discovered this little blog called Seattle Seedling. Stacy, who is an urban farmer, writes about her life as a Seattlite but living a life not common in the city. Her little city home is complete with gardens, chickens, positive energy and good karma. She eats from the Earth and understands how to live off the grid as much as possible. She also has a compassionate soul. She has started a separate garden where all of the produce grown is donated to local food banks. How amazing is that?! I encourage you all to take a few minutes to visit her darling blog… urban farm living is doable and easier than you may think!

I saw her recipe of zucchini pancakes and I knew I had to make them for myself. They are crisp, light and full of hearty flavor and texture. I used her basic recipe but added a few more ingredients. Why can I never keep a recipe simple? These vegetable cakes reminded me of latkes, which I love. Enjoy!


  zucchini pancakes3


  • 2 large organic carrots, grated
  • 1 medium zucchini (about 8 inches long), grated
  • 1/2 cup chopped yellow onion
  • 2 large cloves of garlic, diced
  • handful of basil leaves, chopped or torn into thin ribbons
  • 1 tablespoon of coconut oil (or olive oil)
  • 1/3 + extra white, unbleached flour (feel free to use gluten free flour or whole wheat flour)
  • 1 tablespoon dried dill
  • salt and pepper to taste




Grate carrot and zucchini in a large bowl. Take a clean towel and place mixture on the towel and wring extra moisture out. Place back in the bowel.
Add the remaining ingredients, MINUS the coconut oil, and only 1/3 cup flour. Mix with your hands until you can make a ball and it will not fall apart. You may have to add more flour to achieve the desired consistency. On a separate plate, sprinkle some flour with some salt and pepper – this is for dredging the mixture.

In a large skillet, add coconut oil and heat on medium heat. Let warm up for a minute. Take the mixture and divide it into fourths. Take one serving of the mixture, roll it into a ball and roll into the flour mixture on the plate. Carefully place into the skillet, flattening until your desired size and thickness. Do this for all 4 servings. Let cook for 8-10 minutes on each side. You may have to add more oil when you flip. Make sure they do not burn.

Simple and delicious!

I was searching for a good condiment to dip in. Although, these are so full of flavor that they really do not need anything. But alas, I was still searching. I tried ketchup (no go), hot sauce (pretty good), hummus (getting better!) but nothing was cutting it. Until I remember Stacy mentioning that she sometimes heated them up for breakfast and topped them with maple syrup.


The sweet and savory combination was so amazing! Because the coconut oil definitely added to the sweetness, I am not sure it would have the same flavor profile if you used olive oil, but I would still give it a try. Maple syrup is pretty amazing on anything.

maple syrup



carrots, clean eating, soup, vegan, vegetarian

Vegan Carrot Cumin Soup

Hey all! I have been on a carrot kick the past few weeks. Juiced carrots, carrots in my salad, roasted carrots, carrots eaten raw… and of course carrot soup! Carrot soup can be enjoyed either hot or chilled and packs a ton of flavor, nutrients and fiber. This is a quick and easy soup that is made in less than an hour and is very easy on your wallet.

Carrot and cumin soup (3)

Carrot Cumin Soup – serves 4/6

· 3 tablespoons Extra Virgin Olive Oil

· 3 medium yellow onions, chopped

· 4 cups chopped carrots

· 6 cloves of garlic, whole

· 32 oz veggie stock or water

· Salt and pepper to taste

· 2 tablespoons cumin

· 3 tablespoons dried dill

In a large pot, heat oil on medium. Add onion and a pinch of salt. Let cook until soft translucent, about 10 minutes. Add garlic and carrots and let cook for another 10 minutes.

Add your liquid and herbs and bring to a boil on high heat. Reduce heat to low, cover and let cook for 20 minutes. Remove from heat and let cool for 5-10 minutes.

Once cooled, gently pour into a blender and blend until smooth. Add more liquid if needed to achieve desired consistency. Add salt and pepper to taste.

Serve hot or chilled. Pairs well with a raw kale salad.

Carrot and cumin soup (1)