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

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 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.

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Berry Smoothie Bowls

Who doesn’t love a delicious smoothie to start the day? I find it such a perfect breakfast as it’s so easy to put a good chunk of your 5-a-day into your morning and it makes you feel amazing!

I love adding oats to my smoothie as I find it makes them so much more filling as I tend to get hungry an hour after having just a plain smoothie. They also make the smoothie super creamy and rich as an added bonus!

I’ve chosen to serve it in a bowl here as I think it’s so fun to put toppings on and make it look beautiful, but if it’s just an average morning I’ll just put it in a bottle good to go.

Berry Smoothie Bowls vegan, dairy free, gluten free
Serves 2

This smoothie bowl is such an easy and fun breakfast. Feel free to change up the fruits to make a different flavour as this recipe serves as a guideline. I like adding some greens, although the colour isn’t as appealing as it goes slightly brown! Adding oats and nut butter makes the smoothie much more filling so if your looking to have it as a meal, I would recommend adding these.

1 ripe banana (frozen if possible)
1 cup blueberries (strawberries also work well here)
Handful of oats
1-1.5 cups milk (I use almond or oat)
Optional: superfoods such as chia/ flaxseeds, nut butter, spinach/kale
Toppings: shredded coconut, banana, superfoods, granola or muesli

If using, blend the oats into a fine powder.

Add the banana, blueberries, 1 cup of milk and any optional ingredients.

Blend until smooth. If it’s too thick, add more milk or water until the perfect consistency.

Serve immediately or leave in the fridge until ready to serve.

Easy Vegetable Omelette

In the midst of revision, I’m ALL about the quick, tasty and nutritious meals. As much as I’d like to have a delicious 3 course meal every day, it’s slightly unrealistic!
Today I’ve brought you a wonderful, easy recipe that can be catered for anyone.

I had a hankering for eggs the other day and make the most delicious omelette, packed with sauteed garlicky vegetables and topped with a fresh kale and tomato salad. It was filled with protein, good fats and vegetables to keep me going.

This is perfect for any meal of the day and would also be delicious with a slice of rye or sourdough – yum!

Easy Vegetable Omelette dairy free, gluten free
Serves 1

This is one of the easiest meals to make – 10 minutes from start to finish! Feel free to add any vegetables or herbs you like, I think chives or basil would work really well here. If you wanted to really spice things up, I think pomegranate would work wonderfully sprinkled on top to give it a sweet pop!

For the omelette:
1 or 2 eggs
1/2 zucchini, sliced thinly
Handful of kale or spinach
1 clove of garlic, minced
Extra virgin olive oil
Salt and pepper, to taste

For the salad:
Handful of kale
Handful of cherry tomatoes
Extra virgin olive oil
Apple cider vinegar
Salt and pepper, to taste

Mix the kale in a bowl with olive oil and vinegar and massage until softened. Add the tomatoes and set aside.

Whisk the egg(s) and set aside.

Sauté the garlic in some olive oil in a pan and once fragrant, add the zucchini and kale and season.

Set the vegetables aside when cooked.

Heat a bit more oil in the pan and add the whisked eggs.

Let them sit for a minute or two and when it starts looking dry around the edges, add the vegetables in on one half. Flip the eggs over to make a semicircle shape.

Let the omelette cook for another minute and serve immediately with the salad on top.