Spiced Red Lentil Pancakes
Most food bloggers have non-foodie day jobs. Tell me, do you share your blog with your co-workers, with your supervisors? Would you include it on your CV?
I work in the medical field. I am a doctor, although still in training during my residency.
Suffice it to say, I work in a very conservative field.
I recently applied for a fellowship after I graduate. In about 16 months. My applications went in 21 months before the position started (I think it is just as ludicrous as you). I polished off my CV, highlighting my clinical and research experience. Thankfully I didn’t have to follow a resume template, so I debated whether to include my “other interests”. One of my mentors told me casual hobbies/interests like “cooking”, “cycling”, etc should be excluded unless you earn medals. Telling me you love to cook, tells me you love to eat, he said. And what is special about that?
In the end, I decided to highlight extracurricular achievements. I highlighted that my recipes had been included in Canadian Living; I currently maintain this blog promoting healthy recipes; and I listed the supported cycling trips that I have done over 300 km.
While I tend to keep my blog on the down-low from my supervisors, I have shared it with other residents.
Including this information wouldn’t hurt me as an applicant (right?) and if anything it would give them something to talk about, other than my very interesting research.
At one hospital, I was interviewed consecutively by 10 people. As you are probably thinking, this could be pretty intimidating! However, the group was really approachable and open, and they relished talking about my research and non-research interests. More than one had my blog on their computer screen!
Sharing your blog with co-workers can be such a nerve-wracking experience. I absolutely adore the food blogging community I have joined, but I know that my food preferences are in the minority. Especially in Texas. In fact, being someone who blogs about said food seems even more ludicrous, eh? I would have thought the same thing three years ago, but really, don’t knock it ’til you’ve tried it.
Food blogging is something special. A place for me to express myself, both through writing, photography and culinary creativity. It also exposes my vulnerability, hence my shyness with co-workers.
But please do share with me how you share your blog.
Sometimes I find vegetable-based dishes that scream “I need some protein!”. Instead of adding a bean or grain to the dish, this time I opted for a side of beans in pancake form.
These pancakes have a similar texture to the potato pancakes I ate as a child due to the shredded carrot. However, the flavour is anything but bland as they are spiced with ginger, garlic, onion and garam masala. Other than veganizing the recipe by substituting the chia for egg, I also decreased the garam masala from Joanne’s original recipe and found them great as-is. They could be eaten as a simple pancake with a side of chutney, or a nice salad, or with a mild curry.
Rob and I ate them with the Sweet Potato Coconut Curry with Eggplant and Pineapple to beef up the meal. We found that when we smothered them with the curry sauce, it almost tasted like schnitzel. Texture-wise. I know, so weird, but true.
Spiced Red Lentil Pancakes
1 cup red lentils, soaked overnight and drained
2 tbsp ground chia seeds
1 tbsp minced garlic
1/2 tsp red pepper flakes
1/2 cup chopped green onions
1 large carrot, finely julienned or grated
1 tbsp minced peeled fresh ginger
1 tsp garam masala
salt and black pepper, to taste
1. Put the lentils in a food processor and add about 1 cup water. Puree until a smooth and thick batter is formed. Transfer to a bowl and stir in the ground chia seeds, garlic, red pepper flakes, scallion, carrot, ginger, garam masala and salt and pepper, to taste. Thin with additional water if necessary.
2. Heat a large nonstick skillet over medium-high heat. Spray with cooking spray. Ladle in the batter to form several smaller pancake. Spread approximately 1 cm thin. Turn the heat down to medium and cook until the bottom is browned, about 2 1/2 minutes. Flip and cook for another 2 1/2 minutes.
Makes 8-10 pancakes. Serves 4.