Vegan Zucchini Frittata

I made this frittata for my daughter who’s turned vegan for some years now. A light and tasty dish – it’s ideal for a light summer lunch or supper. It can also be served cold. A refreshing tomato salad would be perfect to go with it.

The oatmeal gives this frittata a moistness and the addition of some spices and herbs makes it delicious. The vegan cheese works wonderfully well on this frittata.

You can also substitute the zucchini with other vegetables such as Broccoli, Cauliflower, Mushrooms or a combination of mixed vegetables.

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PREP: 30 minutes COOK TIME: 50 minutes SERVES: 4

Ingredients

  • 2 zucchinis, sliced thinly
  • 1 cup spinach, chopped
  • 2 onions, chopped
  • 2 green chillies, chopped
  • 1 tsp cumin seeds
  • 2 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 3/4th cup chickpea flour
  • 3/4th cup oatmeal
  • ½ tsp asafoetida powder
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp baking soda
  • 1 cup greek yoghurt
  • 3 tbsp fresh coriander, chopped
  • 2/3rd cup vegan cheese (optional)
  • Salt to taste

Instructions

Grease a round 8” pan or line with parchment paper. Preheat the oven to 180 C.

Grind the oatmeal in a food processor or blender. Transfer to a mixing bowl.

Heat the oil in a large pan and add the cumin seeds. Add the garlic, onions and green chillies. When the onions are transparent, add the spinach and salt. Do not cook the spinach. Mix well and remove immediately. Set aside.

Mix the chickpea flour with the ground oatmeal and add the asafoetida, turmeric, chilli powder, baking soda and yoghurt. Add salt to taste and enough water to make a thick batter as for pancakes. Add the fresh coriander and the spinach mixture to this batter and mix well.

Line the zucchini slices in the buttered pan and spoon in the prepared batter on top. Bake in the oven for 30-40 minutes until a toothpick inserted in the centre comes out almost clean. Sprinkle the cheese on top (if using) and grill until the cheese melts. Remove from the oven and let it sit in the pan for 30 minutes. Invert gently on to a serving plate.

 

 

 

Spinach and Paneer Gnocchi

Fluffy, light as air gnocchis with the goodness of greens and cottage cheese. What could be better?

This recipe has been adapted from a book called ‘Great Greens’. I love to experiment with different spices. My palate is not suited to bland food. Besides spices are very good for the health.

The nutrients in spinach strengthen the body, contain calcium, iron, Vitamin K and folic acid. Even children will love these tasty gnocchis.

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You can also substitute ricotta cheese if you don’t have paneer. The dressing gives it the extra flavour to make it absolutely delicious. They just disappear when I make them at home for dinner.

 

PREP:20 minutes plus chilling COOK TIME: 20-25 minutes SERVES:4

Ingredients

  • 750 g fresh spinach, washed and trimmed
  • 200 g fresh paneer (cottage cheese)
  • 1 tsp cumin seeds
  • 1 green chili, chopped
  • 2 flakes garlic, chopped
  • 2 egg yolks
  • 50 g Parmesan cheese
  • ½ tsp nutmeg, freshly grated
  • 50 g plain flour, plus extra for shaping
  • Salt and Pepper to taste

Dressing

  • 75 g butter
  • 1 tsp red chilli powder


To serve

  • 125 g Parmesan cheese, grated

Instructions

Place the spinach in a pan with the cumin seeds, green chili, garlic and 1 tablespoon water. Cover and cook for a few minutes until the leaves are wilted and tender. Increase the heat to drive off any remaining water. Squeeze dry and leave to cool.

To make the gnocchis, place the spinach, paneer, egg yolks, Parmesan, nutmeg, salt and pepper in a blender or food processor. Puree until smooth. Turn into a large mixing bowl, sift over the flour and mix to form a dough. Cover with clingfilm and leave in the refrigerator for 15 minutes.

Using well-floured hands, take small pieces of the gnocchi mixture (about 15 g) and shape them into 24 ovals or egg shapes. As each gnocchi is made, place it on a lightly floured tray until ready to cook.

Bring lightly salted water to boil in a large pan, reduce the heat to simmer and poach 5-6 gnocchi at a time for a few minutes until they puff up and rise to the surface. Remove with a slotted spoon and pile into individual warmed dishes.

Melt the butter and add the chilli powder. Take it off the heat immediately. Spoon over the gnocchis, sprinkle with the Parmesan cheese and serve hot.