Pumpkin and potato pancakes without eggs are an original and very successful variation on classic Belarusian draniki, where adding pumpkin gives the dish a beautiful orange color, a gentle sweet note and extra juiciness — and going eggless makes the recipe perfect for lenten and vegan menus. The result is golden pancakes that are crisp on the outside and tender inside, with a pleasantly rich flavor — equally good for breakfast or dinner. Peel and grate the potato and pumpkin on a fine or medium grater and squeeze out the excess juice. Add finely grated onion, salt, pepper and flour (instead of egg, for binding) and mix thoroughly. Fry on a hot oiled pan for 3-4 minutes per side until golden. Proportions for 12 pancakes inside.
These cabbage patties are tender, juicy and so budget-friendly — and the best part is that the cabbage goes in raw, with no parboiling or sautéing first, which means less time, less mess and more nutrients in the final dish. Finely shred or grind a head of cabbage, salt it lightly and let it stand for 10 minutes to release its juice, then mix in egg, semolina, flour, garlic and spices, form patties and pan-fry 6-8 minutes per side until deeply golden. Serve with sour cream, garlic yogurt or a simple tomato sauce. I'll share proportions for 600 g of cabbage and an egg-free vegan version that holds together just as well.
Classic ratatouille in the oven is a famous French Provençal dish that's incredibly popular in vegetable season among lovers of Mediterranean cuisine. Ratatouille isn't just a vegetable stew but a real culinary work of art, especially in the modern "beautiful" version popularized by the Pixar animated film of the same name. The main ingredients — eggplant, zucchini, tomatoes and sweet bell peppers — are cut into even thin rounds and beautifully arranged in a spiral over a tomato-vegetable sauce base. They're drizzled with olive oil, sprinkled with herbes de Provence and baked under parchment or foil at 180°C (350°F) for about 50-60 minutes until completely tender. Proportions for a 26 cm dish inside.
Georgian lobio made with red beans is one of the most beloved dishes of Georgian cuisine — a hearty and incredibly fragrant appetizer or main course that fits equally well into a fasting menu or a festive table. The defining notes of lobio come from the signature Georgian spices — utskho-suneli, coriander, garlic, wine vinegar and a generous handful of fresh cilantro — while crushed walnuts make the dish especially thick and filling. Soak red beans for 6-8 hours, boil them until completely tender, mash part of them into a puree, then add sautéed onion, walnuts pounded with garlic and spices. Simmer for 5-10 minutes to bring everything together. Serve hot or cold with lavash. Proportions for 1.5 cups of dry beans inside.
Egg-free potato pancakes (called draniki in Russia and Belarus) are a wonderful vegan version of the classic that holds together just as well as the egg-based original. The trick is in the prep: grate the potato on a coarse or medium grater, then squeeze out all the excess liquid by hand or through cheesecloth (this is essential), but be sure to keep the starch that settles at the bottom of the bowl with the squeezed-out juice. That starch replaces the egg as the binder and is what keeps the pancakes intact during frying. Mix in grated onion, a tablespoon or two of flour, salt and pepper, shape patties and pan-fry until golden on both sides. Proportions and tips inside.
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