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.

 

 

 

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.

Zucchini Latkes with Red Pepper Salsa

It was one of those times when I had these ingredients sitting in my fridge – some zucchinis, a few carrots and sweet corn. I was wondering what I could do with them and how to put them together. I make Sweet Potato Latkes often and I decided that would be a good idea to put them together in the same manner.

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As it turned out, I think they may be a mixture of latkes and pancakes, but they are absolutely delicious. This is a recipe that you can put together very quickly and one that I will be definitely making many times over.

I just added some cheese as I thought it would go well with the ingredients. You could also add some goat’s cheese instead of the cheddar. I must confess though – cheddar is one of my favourites.

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The salsa was an afterthought. I wanted something zingy to go with the latkes and the red pepper and tomatoes were the perfect combination! They tasted amazing and paired beautifully well.

You can serve this at breakfast or tea time. It can be a side dish as well. An anytime dish actually!

Zucchini, Carrot and Sweetcorn Latkes with Red Pepper and Tomato Salsa

Ingredients

  • 2 cups grated zucchini
  • 1 cup grated carrot
  • 1 cup sweetcorn kernels
  • ¾ cup all purpose flour
  • 1 tsp baking powder
  • ¼ tsp turmeric powder
  • 3 tbsp chopped fresh coriander
  • ½ cup grated cheddar cheese
  • 2 eggs beaten
  • ½ cup chopped onion
  • Salt and Pepper to taste
  • Oil

Instructions

Combine all the ingredients and set aside for 30 minutes.

Heat a frying pan over medium heat with a little oil. Pour the batter in and form small pancakes. Cook a few minutes on each side until they are golden brown and cooked completely, adding a little oil if necessary.

Serve with the Red Pepper and Tomato Salsa,

Red Pepper and Tomato Salsa

Ingredients

  • 1 large tomato, chopped
  • 1 garlic clove, chopped
  • 1 green chilli, deseeded and chopped
  • 1 large red pepper
  • 1 slice bread
  • 1 tbsp vinegar
  • Salt and Pepper to taste

Instructions

Using tongs, roast the red pepper over the fire until the skin is charred. Cool and peel the skin. Chop and set aside.

Remove the crust from the bread and tear it into small bits.

Put all the ingredients into a food processor and process to make a rough puree.

Turn into a small bowl and cover with cling film until ready to serve.