Moist Zucchini Bread

Zucchini is one of my favourite vegetables. It’s so easy to prepare and it’s so versatile. It can be used in a variety of cakes and other baked goods. It doesn’t alter the taste and it’s super healthy and so moist.

When I saw this recipe from King Arthur Flour, I decided that I must try it. The result was so good and the best part about it is it’s so easy. It was chock full of walnuts and raisins and very moist. The top tends to be a bit soft, but as long as the toothpick comes out clean, the bread is done.

Since it contains zucchini, it doesn’t keep for very long. It can be stored in a container for several days or frozen if you want to keep it for a longer period. But I must tell you, it doesn’t last that long!

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This recipe yields an 8 ½” x 4” loaf.

PREP: 15 minutes COOK TIME: 50 minutes

Ingredients

  • 3/4th cup brown sugar
  • 2 tbsp milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 ½ tsp ground cinnamon
  • 1 3/4th cup all purpose flour
  • 2 cups grated zucchini
  • 3/4th cup walnuts, chopped
  • 3/4th cup golden raisins
  • 2 tbsp brown sugar for sprinkling on top

Instructions

Preheat the oven to 350 F. Lightly grease an 8 1/2”x 4” loaf pan.

Beat the brown sugar, milk, vegetable oil, eggs and vanilla in a large mixing bowl until smooth.

In a separate bowl, mix the baking powder, baking soda, salt and cinnamon into the flour. Mix the dry ingredients with the liquid ingredients until creamy and smooth.

Stir in the zucchini, walnuts and raisins.

Scoop the batter into the prepared loaf pan, smoothing the top as required and sprinkle the brown sugar on top.

Bake for 50 minutes until a toothpick inserted in the centre comes out clean. Remove the bread from the pan after it has cooled for 10 minutes. Turn it out on to a rack to cool completely. Slice the bread after it has cooled completely.

Purple Cabbage and Tofu with Noodles

I bought some purple cabbage recently and I was looking up some recipes online and found this interesting dish from https://www.vibrantplate.com/purple-cabbage-chicken-lo-mein/.

Being a vegetarian, I decided to substitute tofu instead and also made a few changes. I marinated the tofu with some spices, because in my experience the tofu soaks up the spices and creates a subtle yet interesting flavour.

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This recipe is so delicious and just takes about 15 minutes. Purple cabbage with veggies, tofu and nuts! Couldn’t be healthier and tastier than that! Just toss in the ingredients and stir-fry.

 

It’s perfect for lunch/dinner.

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PREP: 30 minutes COOK TIME: 15 minutes SERVES: 2

Ingredients

  • 2 cups purple cabbage, shredded
  • 6 small spring onion, sliced thinly 
  • Green stems of spring onions, chopped
  • 1 carrot, grated
  • 2 green chillies, sliced lengthwise
  • 1 tbsp ginger, grated
  • 1 tbsp garlic, minced
  • 1 tsp red chilli flakes
  • 150 grams hakka noodles
  • 3 tbsp sesame oil
  • 1 tbsp soy sauce
  • 200 grams tofu, cubed
  • Salt and Pepper as needed

Toasted Nuts

  • 1 tsp sesame seeds
  • 1 tsp pumpkin seeds
  • 1 tbsp peanuts, chopped

Instructions

Marinate the tofu with the ginger, garlic, red chili flakes, soy sauce, and pepper. Set aside for 30 minutes or longer if you prefer it.

Heat a pan to medium, then add the sesame seeds and pumpkin seeds. Toast until golden brown, stirring regularly. Remove from pan and set aside to cool. Add the peanuts and mix well.

Prepare the noodles according to package instructions. Drain and set aside.

Heat a large wok, add about 2 tbsp sesame oil and add the marinated tofu. Stir-fry until cooked through. Remove from pan and set aside.

Heat about 2 tbsp sesame oil in the same wok. Add the green chilies, sliced spring onions with the chopped green stems and carrots to the pan. Stir-fry for a couple of minutes until the vegetables are tender and add the cooked noodles, shredded purple cabbage and tofu. Mix together and stir-fry for a few minutes more. Add more soy sauce if needed. Season with salt and pepper. 

Serve hot sprinkled with the toasted nuts.

 

Rainbow Frittata with Coconut Cream

Fresh, light and delicious – this frittata ticks all the boxes. Easy to prepare with ingredients that anyone more or less has in their pantry. The plus is the high content of fibre and protein.

This is especially important for people of all ages, who have greater nutritional needs. The combination of lentils with veggies, eggs, cheese and coconut make it a remarkably healthy dish. You might want to skip the take-out and prepare this tasty dish instead.

I got this recipe from a book called ‘Cooking Vegetarian with Flair’. However, I have made a few changes to it. The addition of the spices make it more tasty.

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I used the packaged sweetcorn kernels and also extracted the coconut cream from freshly grated coconut. The mung dal helps to set the frittata and the eggs give it an airy softness.

The benefits of coconut are widely known and the flavoured coconut cream is the perfect combination.

Rainbow Frittata with Coconut Cream

Ingredients

  • ¼ cup dried yellow mung dal, soaked in water overnight
  • 3 eggs
  • 2 tbsp vegetable oil
  • 1 onion sliced
  • 2 potatoes, peeled and grated
  • 2 carrots, grated
  • 2 Zucchini, grated
  • 125 gms sweetcorn kernels
  • 3 tbsp fresh coriander, chopped
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp cumin powder
  • 100 gms Cheddar cheese, grated
  • Salt and Pepper to taste

Coconut Cream

  • 125 ml coconut cream
  • 1 tbsp lemon juice
  • 2 tbsp fresh mint, chopped

Instructions

Drain the mung dal and place in food processor or blender with eggs and process until smooth. Place the mixture in a large mixing bowl.

Heat 1 tbsp oil in a fry-pan and cook the onion gently for 3-4 minutes. Add potatoes, carrots and zucchini and cook, stirring for 5 minutes until the vegetables soften and they are fairly dry. Add the vegetables to the mung dal mixture along with the sweetcorn and fresh coriander. Mix and season to taste with salt, pepper, turmeric, cumin and chilli powder.

Heat the remaining oil in a large fry-pan, add the vegetable mixture and sprinkle with cheese. Cook over a low heat for 5-8 minutes or until just firm, shaking the pan occasionally to ensure that the frittata does not stick. Place the pan under a preheated grill for 3 minutes or until the frittata is browned on top.

To make cream, place the coconut cream, lemon juice and mint leaves in a screw-top jar and shake well to combine. Invert the frittata onto a plate, cut into wedges and serve with coconut cream.