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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Link Love Sunday

Wow, so I’m finally back after about a million years where I’ve been doing exams! It feels super good to be back blogging again so hopefully this will be more regular… hopefully! 😉

Here are my favourite links from the week, showing some of my favourite recipes and the most hilarious video I have seen.

I literally have leftover red lentils in my fridge now so I am making this incredible dip!

And serving it with this seedy raisin bread because I live for that salty sweet combo.

This orange and avocado salad looks so simple but delicious.

My body has been screaming out for raw foods recently so these will hit the spot!

Rhubarb has been my jam recently – this rhubarb and almond cake looks like utter perfection.

Corn, zucchini and sun dried tomato in a salad?! YAAAS.

100000x yes to this chickpea shawarma dip. (pictured)

This spicy peanut tofu bowl looks so nourishing.

Can we just talk about these two songs? Obsessed.

Nearly peed myself watching Gayle.
And also make sure to watch this one, this one and this one please!

Be sure to follow me on Youtube, Twitter, Instagram, Pinterest, Facebook  and bloglovin’ for all the latest updates!

Butternut Squash & Lentil Salad

I’m a sucker for hearty salads, I can eat them whatever the weather and any time of year. Give me all the roasted vegetables and grains and your good to go!

I love salads because they are so versatile: this is a winning combination with the earthy lentils and sweet squash but if I had kabocha squash I would 10000% use that and you can also use quinoa or freekeh or millet in place of the lentils if you’re not a fan!

The great thing about this salad is it’s so quick to put together. I used an already cooked pouch of lentils (which I’m obsessed with) and toss through some vegetables. Feel free to use letover vegetables that you have – I love roasting a big batch to munch on through the week!

Butternut Squash & Lentil Salad vegan, gluten free, dairy free
Serves 2

This salad is delicious every season, whether you have it as a cold salad for lunch or a warm side to a dish in the evening. The earthy puy lentils go well with the soft and sweet squash as well as getting a slight crunch from the zucchini and tangy from the dressing.

1/2 butternut squash (pumpkin, or other squash varieties also works)
200g cooked puy lentils (you can also use beluga lentils)
1/4 zucchini, julienned
Apple cider vinegar
Extra virgin olive oil
Salt and pepper, to taste

Cube the butternut squash and put it in a bamboo steamer to let it steam for about 10 minutes, or until easily pierced with a fork.
You can also roast the squash with olive oil and salt in a 180ºC oven for 30 minutes, until caramelised and soft.

Set the squash aside while you prepare the lentils and zucchini.

Add the apple cider vinegar, olive oil and salt and pepper to the lentil and stir in the julienned zucchini.

Once the squash is cool enough to handle, add it to the bowl and stir well.

Once combined, serve.

This also keeps for a day or two in the fridge, so would make the perfect lunch option.