iEat Green - Jerusha Klemperer- Director of FoodPrint - 03.05.20

Jerusha Klemperer is the Director of FoodPrint.  “FoodPrint” is a non-profit organization dedicated to research and education on food production practices. Their aim is to pull back the curtain on the impacts of industrial food production practices and explain the benefits of more sustainable approaches to food production and consumption. They work to mobilize people to raise their collective voices and take action to make real change in the food system.

For about a decade, Jerusha has been a communications strategist working towards a more sustainable, healthy and delicious food system. Prior to FoodPrint she was the co-founder and communications director at FoodCorps, an AmeriCorps service organization, and worked with Slow Food USA.

Veggie Pancakes- GF & Dairy Free

 

Preheat oven to 450° degrees

 

Ingredients

½ cup GF Flour

½ Cup Besan Flour – (chick pea flour)

½ t. baking powder

½ t. salt

¼ t. pepper

¾ cup water

1/3 cup thinly sliced asparagus

3 baby bella mushrooms

½ onion- thinly sliced into crescent moons

1 medium potato-grated

¾ cup broccoli

canola oil

 

Directions

1. In a large bowl, whisk together the GF flour, besan flour, baking powder and S & P with the water, to make a smooth batter. 
2. Add the veggies, and mix well.
3. Line a cookie sheet with parchment paper, and oil well.
4. Drop spoonfuls of the pancake batter onto the cookie sheet. 
5. Bake for 10 minutes until bottom of pancakes are golden brown, turn over and cook another 5 minutes until golden brown.

 

Serve with Apple Sauce, maple syrup, or  Jam. 

For a savory dish, serve with Zhoug Sauce, or  Cilantro chutney