perfect borscht

Borscht. That gleaming red blood soup. Blood building soup. I lost a lot of blood this year through a couple of different surgeries and needed to rebuild my blood. I have not stopped eating borscht. It is so incredible.

I studied Chinese medicine and Shiatsu last year, full time, and it solidified a lot of other teaching I had sought through out my life. So I went back to healing myself with food, lots of Spleen supporting foods like soup. There will be so so many soup recipes coming.

I experimented with quite a few borscht recipes but this is the best one, trimmed down to the essentials so I could make it quickly. Serve with some tofu sour cream. I also threw in some gnocchi to really bulk this up but when I have time I also make pierogies (recipe coming soon).

adapted from this recipe

ingredients
3 medium beets, peeled
3 tbsp of nuttelex
1 small onion, diced
1 small carrot, diced
1 small leek, sliced
1/2 bay leaf
1.5 litres of vegie stock
2 medium potatoes, peeled and cut into a small dice
1/2 cabbage shredded (I used homemade sauerkraut when I didn't have fresh)
4 cloves garlic, crushed
2 tbsp apple cider vinegar
1 tsp sugar
a couple of grinds of pepper

method
1. Dice beets into 1cm cube bites. Melt the Nuttelex in a large pot and soften the onions over a medium heat.

2. Once onions have softened add the carrot, leek, beets and bay leaf and stir well to coat with the marg. Cook for 10 minutes, stirring frequently. Add a little stock if the bottom gets too dry and the vegies start to stick.

3. Add the stock and potatoes and simmer for 15 minutes then add the cabbage and garlic. Cook for a further 10 minutes,

4. Add the vinegar, sugar, pepper and a pinch of salt to taste. Serve with sour cream and fresh dill.

kimchi buffalo cauliflower with simple slaw

Wow well December 18, 2012 was the last time I posted a recipe on this blog. How time flies. It's close to 3 years later - how ya been?

Things are well with me. Crazy as ever. I've been cooking up a storm the past year and experimenting with lots of different things. Mainly making everything from scratch. Stock, pasta, sauces, preserves - I've been getting my inner Mormon on. It's been wonderful to get back to basics and has improved our health to no end.

We get a box from Ceres each week and I love the ways you have to experiment with using things up. We went through a time when we were getting a lot of cauliflower so here we are.

I tinkered with this original recipe but felt using 2/3 of a cup of hot sauce was such a waste of resources and an expensive ingredient. The amount of kimchi, blended, isn't an exact science but neither is a 'medium head' of cauliflower. Use your judgement if the sauce looks took thin - up it, too much - save some for a dipping sauce.

I should say this didn't go too 'crispy' for me. It was more like sauce covered wings. Still delicious though.

kimchi buffalo cauliflower
1 medium head cauliflower, chopped into bite-size pieces
1/2 cup of chickpea flower
1/2 cup of water
1 tsp of garlic powder
1/2 tsp of salt
1/4 cup of hot sauce
3/4 cup of vegan kimchi

method
1. Preheat oven to 230 degrees celcius

2. Mix chickpea flour and water to create a batter.  Toss cauliflower in batter, get a good coating on it.

3. Bake cauliflower bites in the oven on a non stick pan - tossing half way through to roast evenly. Repeat battering and roasting process if you would like an even fluffier batter.

4. Toss roasted cauliflower in the hot sauce mix. Bake on baking sheet for 25 minutes. Serve with celery sticks and veganaise.


simple slaw
1 half head of cabbage, shredded (you can use a mixture of cabbages)
2 carrots, shredded
1 tbsp olive oil
1 tbsp lemon juice
pinch salt

method
1. Toss ingredients together. Use additional seasoning to taste.

golden fruit cake

OMFG. Vegan. Gluten free. Full of rum, sugar and dried fruit. This is ridiculously easy and makes your house smell like a heavenly pixie land inhabited by unicorns for days.

Recipe tweaked from Nigella

ingredients 
350 gm dried pear 
250 gm sultanas 
250 gm dried apricot 
175 gm marg
200 gm caster sugar 
125 ml white rum 
200 gm ginger marmalade
225 gm almond meal
35 gm mixture sunflower & pumpkin seeds
¼ tsp ground coriander 
3 tbsp chia seeds (black or white)
9 tbsp of water
blanched almonds to decorate the top

method
1. Preheat your oven to 150 degrees celcius

2. Save yourself the hassle and roughly chop the pear and apricots in a food processor. You may have to work in batches because there is a TONNE of dried fruit.

3. Melt the marg, sugar, rum and marmalade to make the elixir of craziness. Then add the apricots, pear and sultanas and bring to a simmer. Simmer for 10 minutes. Leave for 30 minutes to cool.

4. While the fruit mixture is cooling prepare your cake tin (20cms deep please - I also used a 9inch pan) and the chia seeds "eggs". Bash up the chia seeds in a mortar and pestle. As the cake is dense and you wont see the seeds I wouldn't worry about grinding them. Add the water and combine well. Let sit until ready. They will go all glugy like egg white - that's normal!

5. Mix the almond meal, sunflower seeds, pumpkin seeds and ground coriander into the fruit mixutre until well combined. Smooth out into your cake tin and decorate with blanched almonds if that's your thing.

6. Bake for 1 hour and 40 minutes. Let sit until quite cool before trying to remove from cake pan.

7. Impress EVERYONE with this amazing gluten free, vegan Christmas cake.

Enjoy beauties.

jumbo chilli dip

This is my first Nigella recipe! I've always loved her presence but have never watched her tv show until recently (I just assumed that I wouldn't be able to handle the meat imagery). The shows I've seen haven't been too full on - she always cooks one dessert and vegetarian offering so I can get around it.

This is EASY AS. Though I did find it's missing something, it's missing a bit of weight. I think next time I make it I'm going to add half a cup of pine nuts. It's really lovely and refreshing on a hot day.

I'm making tacos this week and think this will be a perfect hot sauce for them. I'm also thinking a little dark rum wouldn't go astray and you could use it as a marinade.

recipe from Nigella - Kitchen (Devilishly Good episode) can't find recipe published on web

ingredients
1 500gm jar of roasted capsicum (drained and rinsed)
3 birds eye chillis
1 lime (juice and zest)
2 garlic cloves
3/4 bunch of coriander (including stalks)
big pinch of salt
90 mls of neutral oil

method
1. WHIZZ!

gluten free banana bread

This is hands down the best gluten free banana bread you will bake. Stays moist and fresh even the next day. Throw in a handful of chocolate chips if you want a sweeter treat for breakfast.

ingredients
2 cups of gluten free flour*
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 cup of vegetable oil*
2/3 cup of maple syrup*
2/3 cup of rice milk
1 tsp of vanilla extract
2 frozen bananas, defrosted in their skins
1 cup of walnuts, roughly chopped

method
1. Preheat the oven to 180 degrees celcius. Lightly grease a standard loaf pan or a small cake pan.

2. Toast the walnuts on a baking tray in the oven until they just start to brown, cool them while you make the batter.

3. In a medium sized bowl mix together all the dry ingredients (minus the walnuts).

4. In another medium sized bowl mix together all of the wet ingredients. Chop off the tops of the defrosted bananas and squeeze them out of their skins into the wet ingredients like toothpaste out of a tube. Weird huh! Mix the bananas into the wet ingredients then add to the dry ingredients until well combined. Gently fold the walnuts into the cake batter.

5. Pour the batter into your loaf pan till just above half way. Bake for 45 minutes. A cake is cooked when you lightly poke it, it springs back and a skewer or a knife inserted into the middle comes out clean. If you cake is browning on the top too much but not cooked in the middle lower the heat a little and place a piece of baking paper on top of the cake.

notes: I find Orgran wheat free products to be the best. I use olive oil in mainly everything, if you find the taste too overpowering use canola oil or a blended vegetable oil. If you cant afford to use pure maple syrup in baking all the time use maple flavoured syrup or the equivalent sweetener of your choice, try and keep it liquid though.

brown rice salad

I think I should rename this super foods salad. It has so much goodness it's ridoink. Not to mention it's quick to make and amazingly delicious. I make a batch of this on the weekend and take it for my lunch over the next couple of days. It gets better as it gets older because the sultanas (or cranberries) plump up with the moisture. It's riffing on the same theme as all my other salads, that's because there is a method to my madness. Protein, carbohydrates and the 5 tastes. YUM YUM.

ingredients
1 cup brown rice, cooked (yields about 2 cups)
1 tin brown lentils, rinsed
1 tin butter beans (or chickpeas), rinsed
1/4 cup sultanas
1/2 cup almonds, roughly chopped
a small handful of parsley, roughly chopped
1 small carrot, diced finely
1 tbsp of shredded seaweed
1/4 small spanish onion, finely diced
pinch of salt

method
1. Combine! I finish it in many ways, sometimes just with sesame or olive oil. Other times with kecap manis. At the moment I am sprinkling with Maldon smoked sea salt and lemon olive oil (OMG AMAZING).

barley, tomato and garlic risotto

I've been kind of obsessed with pearl barley lately. Just adding handfuls to soup here and there. It's so delicious and toothsome. I wondered aloud whether it would make an AMAZE risotto and I got flooded with responses!! My favourite (of course) featured an Ottolenghi link. This was made THAT afternoon. So delicious and exactly what I needed! I've modified the recipe quite a bit but I'm sure you'll love it.

recipe modified from Ottolenghi's Guardian column

ingredients
1 tbsp olive oil
1 whole head garlic, cloves separated and peeled
5 large fresh tomatoes
3 tbsp tomato paste
1/4 tsp smoky paprika
a few shakes of tabasco
1 tsp dried thyme
2 strips fresh lemon zest (sliced thinly)
1 tsp caster sugar
1 tsp salt
1/2 cup pearl barley, well rinsed in cold water and drained
1 cup of water
chopped coriander to finish (to your taste)
1 tbsp of pine nuts

method
1. Plop tomatoes into a saucepan of boiling water for a few minutes until their skins start to break. Put tomatoes into a sink of cold water and leave for a few minutes their skins will start peeling away. Rub off the skins and chop tomatoes roughly.

2. In a large saucepan or cast iron pot, heat the olive oil on high and fry garlic cloves until they start to take a bit of colour.

3. Add the tomatoes, tomato paste, paprika, tabasco, thyme, lemon zest, sugar, salt, pearl barley and 1/2 of the water to the pot. Simmer for about 40 minutes until the barley is 'al dente' chewy but cooked. Make sure there is always enough water to cook the barley adding a bit and giving a stir every now and then. There should still be a bit of liquid at the end (see photo).

4. Finish the risotto off with fresh coriander, a sprinkle of pine nuts, a drizzle of olive oil and some salt and pepper.

raw fettucine with cashew alfredo

Inspired by the Vegie Bars raw menu I have started experimenting at home. I had a raw uncookbook about 8 years ago, put it in storage when I went overseas and it never surfaced again (seriously where did it go?). I also had a dehydrator for 3 years but used it twice and sold it. So the interest has been there, but much like veganism in the beginning it just seemed too hard.

This recipe is ridiculously easy, though I have to admit I don't know what I'm doing wrong because all of the vegan alfredo recipes I've made I've found them too thin. So I subtracted 1/2 a cup of water from the recipe if you find it too thick you can always add more. This recipe has been adapted from The Rawtarian.

ingredients - serves 3-4 people

2 cups soaked cashews (soaked for 20 minutes)
1/2 cup pine nuts (or just use more cashews if you don’t have pine nuts)
1 tbsp lemon juice
3 cloves garlic, minced
1 cups water
1 teaspoon sea salt
1 tbsp miso*
1 tbsp nooch
4 medium zucchinis
1/2 cup of packet, washed, spinach leaves
5 large basil leaves, shredded (I roll really tighter and snip with a pair of scissors)

method
1. Whizz the cashews, pine nuts, lemon juice, garlic, water, salt, miso and nooch in a food processor until smooth. Add another handful of raw cashews if its too thin for your tastes.

2. To make the zucchini 'noodles' peel the skin and slice the whole zucchini thinly on a mandolin or use a vegetable peeler. If you use a vegie peeler, peel down to the seed core - don't use.

3. Toss the noodles, spinach and basil in a 1/4 cup of sauce, adding more if you need it.

note: omit miso paste to make meal soy free. This made A TONNE of sauce which I later used for a mac'n'cheese bake, you might want to halve the recipe if you only intend on making one meal out of it.

roasted brussel sprouts

Ahh winter! Brussel sprouts, asparagus, artichokes, this is my favourite time of year for produce. Combining my two obsessions, brussel sprouts and tahini here is my current favourite recipe.

ingredients
500 gms of brussel sprouts, ends trimmed and yellow leaves removed
1 tbsp of olive oil
sea salt and pepper
1 tbsp tahini
1 tbsp of maple syrup (or rice syrup - liquid sweetner of choice)
1 tbsp of sunflower seeds (optional)
1 tsp sesame seeds (optional)

method
1. Preheat oven to 205 degrees celcius. Toss the brussel sprouts in the olive oil and sprinkles of salt and pepper (I love loads of salt but do it to your taste) and roast for about half an hour, shaking the pan every 5-10 minutes to get even coverage. The brussel sprouts are done when they look like a roast potato (see picture).

2. Remove sprouts from the oven and put into a heat proof bowl. Drizzle the tahini and maple syrup over them, toss to cover sprouts evenly then sprinkle with sunflower seeds and serve.

quinoa porridge

Quinoa, super food. Packed with protein, calcium and iron it should be a part of any vegans regular diet (and anyone really!). As you keeners would be well aware, I loves me some detoxes and different kinds of diets. I've done quite a bit of Ayuerveda in the past and since buying "Eat right for your body type" I'm 100% sold on what to do now, follow Ayuerveda. It's all the food I dont eat naturally (and eat TOO MUCH OF). I've got some time off coming up which I'm going to concentrate on making meal plans and getting all the ingredients in place. One small change but has been significant from my stomachs point of view is changing oats to Quinoa. WHAT A DIFFERENCE. Quinoa is not as creamy but has a wonderful chewyniess to it (trust me on this one). Add whatever you like putting in your porridge or follow mine.

Ingredients
40-50gms of Quinoa
100 mls of rice milk
100 mls of water
1 handful of trail mix (make sure all the nuts and seeds are raw), roughly chopped (picking out the prunes and yelling YUCK and throwing them in the bin)
1 tsp of maple syrup
1 tsp of LSA
1 tsp of linseed oil

method
1. Cook the Quinoa in the water and rice milk for about half an hour (or until tender).

2. Stir through the trail mix, maple syrup and linseed oil. Sprinkle the LSA on top.

Pro tip: I cook a big batch of Quinoa in my rice cooker which last for me 3 days then reheat in a saucepan in the morning, adding all the bits and bobs then.

slow cooked chai porridge

This was my first use of my crock pot and it was UHMAZING!! I used brown rice instead of oats and I woke up to the fattest, plumpest rice pudding I've ever eaten. I had mine on for 9 hours (whoops overslept) so there was almost no liquid left. I am upping the liquid and reducing the cooking time. Nom. Inspired from this recipe.

ingredients
1 cup brown rice
5 cups milk of your choice
1 teaspoon cinnamon
1 teaspoon cardamom
1/2 teaspoon coriander
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract (I used rose water)
sweetener to taste
1/2 teaspoon grated fresh ginger

method
1. Cook in your slow cooker for 7-8 hours on low. Voila.

adzuki bean, pumpkin, bulghur and coconut croquettes with tamarind sauce

So many notes for this one. Firstly, this recipe was cruelly mentioned in Veganomicon but actually not in the book NOR on the Post Punk Kitchen website. I managed to find it through "the Way Back Machine" but now cannot find it again so its going to be off the top of my head. Secondly, I didn't make the tamarind sauce this time as Clare hates coriander, but I implore YOU to do it! It would be the perfect PERFECT flavours to add to this. If you hate coriander like Clare, I served these with sweet chilli sauce and it was delicious. Don't let the ingredients fool or intimidate you, essentially it is a squash, a grain and a bean. You could substitute either of those for something you feel more comfortable with/have in the cupboard.

ingredients
1/2 cup of adzuki beans, cooked and lightly mashed
1 cup of roasted pumpkin, completely mashed
1/2 cup of bulghur, cooked
1/2-1 cup of coconut (shredded is best, though I used dessicated)

sauce
1/2 cup of tamarind paste
1 tbsp of maple syrup
2 cups of lightly packed coriander

method
1. Combine the pumpkin, bulghur and adzuki beans and form into patties (I didnt season as I had already cooked the bulghur in vegie stock).

2. Roll the croquettes in coconut and put onto a baking tray into a medium low oven (160c) and bake 15 minutes each side.

3. In the meantime whizz up the sauce ingredients and cook some rice if you're into that sort of thing (I'm not huge on rice so I didn't, I served with papadums). Serve and marvel at how delicious and easy it was!!

notes: I added bulghur to the mix, it was not in the original recipe, I had some left over but also felt the croquettes needed something more substantial in them. The coconut flavour is surprisingly powerful which is why I recommend shredded coconut, as dessicated created more coverage therefore more coconut flavour. Soaking the beans is always a pain in the arse but I'm getting into the groove of it now. You could use any kind of beans in this, particularly green lentils out of a can if you want a quick, easy and delicious meal. You can buy tamarind paste from Asian or Indian grocery stores. Tamarind is also know as Indian dates and are quite sweet and sour. Adzuki (or known as Aduki) beans are commonly known as 'red beans' and available as asian supermarkets.

broccoli and potato soup

This soup is delicious and so easy to make. This recipe is adapted from Veganomicon but is off the top of my head. Y'all know how to make soup right?

ingredients
2 medium sized heads of broccoli, trimmed to florets
2 large potatoes, sliced thinly
Vegie stock, enough to cover the veg (about 4-6 cups)
1 medium carrot slices
1 onion, diced
1/4 cup of fresh mint
1 tbsp of fresh dill
4-5 strands of tarragon
salt and pepper

method
1. Sweat the carrot and onion in some oil for 5 minutes or until the onion is translucent.

2. Add the fresh herbs and stir for about a minute.

3. Add the rest of the veg and stock and simmer for about half an hour until the vegies are tender. Drain most of the vegie stock into a container and blend the vegies, adding a little more stock if required for consistency. Season with salt and pepper to taste. Nom!

notes: I then save the stock and freeze it for the next time I'm make that soup.

roast pumpkin, cranberry, pinenut and bulghur salad

This was my first time using bulghur and its pretty delicious. I don't know why I didn't read the packet when I bought it, its almost raw wheat hulls, its toasted cracked wheat and I'm not eating wheat anymore (not being strict about it but yeah trying to avoid as much as possible). ANNNYYWAAAYYY I'm not into wasting ANYTHING so I will use it up and then not buy anymore, but its given me an opportunity to try out a few new things.

ingredients
1/4 cup of bulghur
1/4 medium pumpkin, cut small and roasted
2 tbsp of sunflower seeds
1/4 cup of toasted pine nuts
1/4 cup of chopped, dried cranberries
1/4 cup of cooked lentils
1/4 cup of chopped fresh herbs... I used parsley but mint on its own or with parley would be good too
Squeeze of lemon juice and a glug of olive oil for dressing

method
1. Cook the bulghur just like you would white rice, 1:2 bulghur to water in a small pot over medium heat with the lid on. It took about 20 minutes, just stir and test at the 15 minute mark to see how its going.

2. In the meantime toast the pinenuts and roast the pumpkin, chop up the dried cranberries and fresh herbs.

3. When everything is ready toss in a large bowl with the dressing and serve immediately.

Notes: I sprinkled in a little vegie stock with the bulghur, bulghur has a lovely nutty earthy flavour much like quinoa.

green pea soup

I get the craving for this soup every winter. I just love it. So hearty and warm.

ingredients
1 1/2 cups of split peas
2 tbsp oil
1 medium onion finely chopped
1 stick of celery, finely slice
1 medium carrot, finely sliced
1 tbsp of ground cumin
1 tbsp of ground coriander
2 tbsp of fresh grated ginger
5 cups of vegie chicken stock
2 cups of frozen green peas
salt and pepper to taste
1 tbsp of fresh chopped mint

method
1. Soak split peas in cold water for 2 hours then drain.

2. In a stock pot sweat onion, celery and carrot until onion goes translucent. Stir in cumin, coriander and ginger. fry up for a minute.

3. Add split peas and stock to pot, simmer for 1 and a 1/2 hours, stiring occasionally, keep the lid on. Add the frozen peas and let sit off heat until the peas are cooked.

4. Blend the soup then add mint, serve with a dollop of tofu sour cream. Yumm!

pineapple upside down cake

Seized by nostalgia from Vickis recent post on pineapple upside down cake, I started plotting immediately to make it. I had 5 bananas in the freezer from about 2 months ago, a new batch of bananas in my vegie box and voila! as I remembered in my Womens Weekly Kids Cookbook (that Vegie Bug ALSO swears by) it had bananas in the original recipe. Combine that with gluten free flour really needing a lot of moisture and a delicious cake was born!

ingredients
1 1/2 cups plain flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pineapple juice/water
1/3 cup oil
1 tablespoon white vinegar
1 can pineapple slices
1/4 cup UNPACKED brown sugar

method
1. Preheat oven to 180 degrees.

2. Mix flour, sugar, baking soda, and salt in a large bowl.

3. Pour juice off can of pineapple into 1 cup measuring cup--it should be about 3/4 cup juice. Add water to make 1 cup*. In a separate bowl, combine oil, vinegar and juice.

4. Place pineapple slices into the bottom of a 12 inch spring form pan. Sprinkle with brown sugar. Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps.Pour into pan on top of the pineapple/brown sugar mix.

5. Bake for 25-35 minutes or until golden on top and a toothpick inserted in the center comes out clean. Let cool and loosen sides of cake from pan. Remove side ring and place serving plate on top. Flip cake over onto serving plate and remove pan bottom.

notes: I used pineapple chunks instead of slices. I used only the juice from the can (no added water) as I added 4 defrosted frozen bananas to the mix. I used Orgran flour mix to make it gluten free. I also didn't use a spring form pan I used silicone and it turned out great. I used demerarra sugar instead of brown and it was great too.

rice porridge

I get crazy on porridge in winter. It can deliver me all of my nutrition (well a lot of it) in one meal. I've been making basmati rice porridge as basmati is the lowest GI grain. Cook your rice in milk instead of water than add anything you want to it. I add a handful of frozen berries, some chopped apple, amaranth, LSA, chopped almonds and a drizzle of sugar and linseed oil. Look its not the most DELICIOUS breakfast but its a great way for me to get so much of my nutrition out of the way (especially linseed oil and amaranth BLEURGH!). I generally wont eat fruit otherwise so I have to get it out of the way at breakfast. Just throwing some ideas atcha.

white bean dip - bigilla

I cant believe I've been doing this blog for over a year and I haven't brought a Maltese dish to the table yet. I cant eat chickpeas on the blood type diet so I've been looking for a hummous substitute and eventually thought of Bigilla! Maltese white bean dip, full of protein, low in fat and so delicious. I can eat this at any time of the day (I had it on buckwheat crispbreads this morning for breakfast) and its really quick and simple to make.

ingredients
2 cans of white beans (drained and rinsed)
3 cloves of garlic, minced
1 tbsp of fresh parsley, chopped
salt
juice of one lemon (or 1-2 tbsp depends on how lemony your lemons are)
fresh chilli or chilli flakes (I used chilli oil)
A glug of olive oil to loosen it up

method
1. Mash with a fork or masher.

notes: I like tonnes of garlic, if this is not your thing of course use less! I usually use cannelini beans, but butter are also good, broad beans are traditional)

fried banana pancake sandwich

A perfect way to start a Sunday. We always have an over abundance of bananas each week and I'm finding more and more ways to 'hide them' from myself (I hate bananas! not so much the taste but the texture). I present the banana pancake sandwich.

Recipe from Veganomicon

ingredients
1 1/2 cups flour
2 tablespoons raw sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon of cinnamon
1 to 1 1/4 cup milk
1/4 cup of water
1 banana sliced
1 tbsp of marg
Syrup for serving

method
1. Mix the flour, sugar, baking powder, salt, cinnamon, milk and water until a smooth mixture is formed.

2. Slice the banana on an angle in medium slices and fry in the margarine until golden brown. Remove the bananas from the heat and fry up your pancakes.

3. Smoosh the bananas into the first layer of pancake and add a layer of syrup, then douse the top pancake with margarine and syrup. YUM!

notes: To make this extra decadent throw in a handful of dark chocolate chips into the pancake batter or spread a layer of peanut butter in the sandwich middle.

zucchini fritters

I just winged this recipe, a combination of a couple from Veganomicon. The mixture was almost like pancake batter which I then pretty much cooked just like a pancake. They were super yummy!

ingredients
2 zucchinis - grated
1/4 cup of chutney
1 tsp of tomato paste
1/2 cup of flour
1 small onion diced
1 clove of garlic - minced
salt
pepper

method
1. Combine. Heat a pan with a thin layer of oil on medium heat. Scoop with a ladle into pan and thin out the surface of fritter so it resembles a thick pancake. Flip when brown.

note: I served with Nanna Pats tomato relish and rocket pesto. This would rock with some grated Cheezly in it as well, you could also add some corn!