Recipe - Vegetable Pancakes With Roasted Plum Sauce

SAUCE
4 Plums pitted and quartered
OR equivalent frozen peach
slices
1 tablespoon Grated fresh gingerroot
1 tablespoon Fresh lemon juice
One half tablespoon Tamari or soy sauce
1 pn Cayenne

PANCAKES
1 md Potato; peeled
1 Zucchini
1 Yellow squash
1 small Spanish onion; peeled
One half teaspoon Salt
One half teaspoon Black pepper
1 Garlic clove; finely minced
One fourth cup Chopped chives
2 tablespoon Olive oil; divided

MAKES 4 SERVINGS VEGAN

These entree pancakes are delicious on their own, but with the addition of
fresh plum sauce, they are unforgettable. The pancakes can be made up ahead
of time and rewarmed.

SAUCE: Preheat oven to 400 degrees. Combine all ingredients in mixing bowl;
toss to mix. Let sit for 15 minutes to extract fruit juices. Transfer fruit
to baking sheet; bake until fruit is dark and juices are thick, about 1 5
minutes. Remove from oven; cool. When cool, puree in blender until smooth;
refrigerate until needed.

PANCAKES: Grate potato into mixing bowl. Grate zucchini, squash and onion
into same bowl. Add salt, pepper, garlic and chives and toss to combine.
Let stand for 20 minutes.

Heat 1 tablespoon oil in large nonstick saute pan over medium heat.
Squeeze potato mixture in clean, dry tea towel to extract moisture. Divide
mixture into 4 portions; sprinkle 2 portions evenly over bottom of pan,
spreading with 2 forks to form 2 thin pancakes. Cook until golden, about 5
minutes. Flip over and cook other side until golden brown, about 3 minutes.
Repeat with remaining mixture, adding more oil if necessary. Drain pancakes
well on paper towels after cooking. Makes 4