Zucchini and Carrot Fritters (Vegan, Gluten and Grain Free)

Zucchini and Carrot Fritters (Vegan, Gluten and Grain Free) | Add A Little
It’s finally the summer holidays and I literally couldn’t be any more excited.
Weirdly though, I’m at a bit of a loss because I don’t really know how to spend my free time due to the lack of revision that seems to have been going on for months. I’ve just been going to galleries and cooking a whole lot of food and also just getting super excited for upcoming holidays.

I came up with this recipe which I thought would be perfect for a summer meal. Packed with vegetables but also substantial and filling (especially when topped with a poached egg or avocado).

I’m sure you know by now that I’m totally obsessed with chickpea flour, it acts as the perfect binder in the recipe, meaning you don’t need an egg, and also means that the recipe stays gluten free. So it’s a win-win situation for all!

I’ve kept the recipe simple, but it’s so easy to adapt. I’m sure adding cumin to the batter and serving it with a cucumber yoghurt, hummus and pomegranates would be mouthwatering.

Zucchini and Carrot Fritters (Vegan, Gluten and Grain Free) | Add A Little

Zucchini and Carrot Fritters (vegan, gluten free, dairy free)
Serves 2 (or 4 as a starter)

These fritters are super simple to make and full of sweet delicious flavour from the carrots and zucchini. The amount. I like to serve these with a quick, fresh salsa on top and a big squeeze of lemon or tahini dressing, but they would work equally well as a substitute for okonomiyaki by spreading brown sauce, mayo and nori on top.

1 zucchini, grated
1 carrot, grated
4 tablespoons chickpea flour (also called besan)
Water
Salt and pepper, to taste
Extra virgin olive oil

Mix 2 tablespoons with about 4 tablespoons of water until a thick batter forms. Set aside for minimum 15 minutes (up to 24 hours, if kept in the fridge).

Grate the carrot and zucchini and squeeze out the liquid (either using a cheesecloth or your hands).

Season the vegetables with salt and pepper and mix with the batter.

Add another 2 tablespoons of dry chickpea flour until the batter has a thick consistency but sticks together.

Heat a pan and coat with a generous amount of oil.

When the pan is hot, place 1-2 tablespoons of batter in a circle and cook on medium-low heat for around 2 minutes on each side, or until golden and cooked through.

Serve immediately.

Zucchini and Carrot Fritters (Vegan, Gluten and Grain Free) | Add A Little

Winter Vegetable Stir Fry

Winter Vegetable Stir Fry |Add A Little

Wow ok so I know I’ve been gone for legit forever. I mean I can’t actually even remember the last time I blogged? Eeeek… bad blogger! Don’t get me wrong though, I have been rustling up delicious food (read chickpea flatbread, lentil mushroom burger, rostis) but this winter lighting is not doing me any favours, it gets dark at like 3!

So I’m here to actually write that I’m going to make an effort. 2016 HERE I COME! More blog posts (I mean like two a week, but ya know, still more than the however-many-month hiatus I seemed to have posting nothing) and more fun!

So onto the post, I can’t even get my head around the fact that it’s Christmas day in 3 DAYS. And the new year is like a week away!! SAY WHAT!!! To get into the mood, I’ve been eating so many seasonal vegetables which I’ve been digging. Red cabbage is so good and can’t believe I haven’t really cooked with it before!

This stir fry is perfect post or pre Christmas when you’re looking for something a bit lighter yet still full of flavour, texture and goodness. Filled with the king of greens, kale, red cabbage and crunchy and sweet carrot as well as the kick from ginger. It’s great on its own as a side but also delicious on a bowl of steaming brown rice for the ultimate bowl of nourishment!

Winter Vegetable Stir Fry |Add A Little

Winter Vegetable Stir Fry vegan, gluten free, dairy free
Serves 2

Stir fries are the ultimate quick meal, prepped and cooked in under 15 minutes, yet full of flavour and texture. Feel free to add other vegetables like brussels sprouts or even spiralised/ julienned parsnips which I’m sure would make a fantastic addition! Make sure to get toasted sesame oil as it has a fantastic deep aroma that really makes this dish.

1/4 cabbage, sliced thinly
2 large handfuls kale
3 carrots, julienned
1 onion, sliced
1 teaspoon ginger, grated or cubed
1 tablespoon flavourless oil (rapeseed works well)
Salt and pepper, to taste
1/2 tablespoon apple cider vinegar or 1/2 lime, juiced
1 teaspoon toasted sesame oil

To serve: brown rice or rice noodles, sesame seeds, quick pickled cabbage

Heat oil in a medium heat pan and add onions.

Sauté onions for about 2 minutes until starting to brown then add ginger and sauté until fragrant.

Add carrots, cabbage and kale and sauté and season with salt and pepper for about 4 minutes, until all vegetables are cooked.

In the last few second of cooking, add acid of choice and toasted sesame oil to coat the vegetables and add flavour.

Serve atop freshly cooked brown rice or add rice noodles and sauté.

Winter Vegetable Stir Fry |Add A Little

5 Minute Beetroot Salad

5 Minute Beetroot Salad | Add A LittleAll you need is 5 ingredients and 5 minutes to create a delicious and easy side salad.

5 Minute Beetroot Salad | Add A LittleI love beetroots – not only do they provide the most gorgeous colour but I love the deep earthy taste they bring to any dish.
One of my favourite ways to eat them is raw in a salad. Grating the beets are lovely, but I also love them julienned or spiralised because they give a lovely crunch and they are so sweet!

The simple dressing with apple cider vinegar adds a lovely tang to the dish and makes the salad so addictive – I could easily eat all of it in one go!

5 Minute Beetroot Salad | Add A Little

5 Minute Beetroot Salad vegan, gluten free, dairy free

This is a super quick salad that packs a punch of flavour. You can easily add any herbs you like – parsley and coriander both work really well in the salad and taste super fresh. Capers also work well for a salty kick! The salad lasts well for a few days in the fridge, but be warned that a lot of liquid comes out of the sweet vegeatbles. I also love mixing this in with a simple kale salad.

3 beetroot, grated
1 large carrot, grated
Apple cider vinegar
Extra virgin olive oil
Salt and pepper, to taste
Fresh herbs, optional

Combine the beetroot and carrot and optional herbs.

Mix in apple cider vinegar and olive oil to taste, as well as the salt and pepper.

Let it marinade for a while in the fridge and serve when ready.

5 Minute Beetroot Salad | Add A Little