30 Apr

I had lots of cashew yogurt sauce leftover from my Indian feast, and resorted to eating it with a spoon (yes, it’s THAT good).  Clearly, I was in desperate need of another delivery system, so I flipped through “Vegan Eats World” to see if Terry had any other suggestions.  Of course she did!


Tonight I made Turkish Zucchini Pancakes, or mucver, and to my absolute delight they were delicious, incredibly healthy, and really easy to make.  I was amazed by how many veggies could be jammed into a pancake!  The whole batch doesn’t even need a cup of flour, and still it binds together really well.

I shredded the veggies with a box grater while watching “The West Wing,” and the rest came together quickly.  My first two were a soggy mess, but once I got the hang of it, the mucver firmed up with a nice crust on the outside.

The only thing that could’ve made it better would’ve been some harissa, just as Terry suggests.  I settled on Sriracha because that’s what I had, and it did the trick.  Turkish/Thai fusion, is there a market for that?

Mucver is a great way to eat a ton of veggies without even realizing it, and an even better way to use up all that cashew yogurt you have sitting in your fridge.  If you never made Turkish food before (like me!), I can’t think of a better, easier way to start.


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