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Zucchini fritters with tomato & black olive, vegetarian moussaka, blueberry cobbler
Ingredients
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2 Medium Zucchini
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1 Tomatoes
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2 Large Eggplant
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100g Rocket salad
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1 Large Sweet potato
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1 Bunch Flat parsley
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1 Onion
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2 Garlic Clove
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250g Blueberries
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1 Lemon
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4 Egg
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2 Cans chopped Tomatoes
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Tomato paste
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Cashew milk
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150g Vegan ricottaor feta cheese (dairy)
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Almond Flour
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Maple syrup
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1 TBSP Coconut sugar
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Pitted Black olives
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Walnut
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Cinnamon
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Oregano
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Espelette chilior other mild chili
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Vanilla powder
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3 TBSP Coconut milk yoghurtor sour cream (dairy)
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Coconut oil
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Olive oil
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1 Glass Red wine
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Ground black pepper
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Fleur de sel
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Salt
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Overview
This vegetarian and grain free menu is very well balanced with a diverse selection of vegetable, fruits, nuts & spices which make it hearty and excellent for our health. It’s best suited for the summer but all ingredients are meanwhile available all year long
Dishes
Utensils
- 1 Food processor
- 1 Vegetable shredder
- 1 Large bowl
- 1 Mixing bowl
- 1 Small mixing bowl
- 1 Frying pan
- 1 Baking tray
- 1 Sheet parchment paper
- 1 Small pot
- 1 Saucepan
- 1 Oven-safe dish
- 3 oven-safe ramekins
Menu steps
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1
Done
5' + 25' cooking
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Blueberry cobblerPre-heat oven to hot air (fan) 180C Prepare blueberries: Put 200g blueberries in 3 oven-safe ramekins, keep a few for decoration Prepare dough: In a small mixing bowl, combine 6 TBSP almond flour, 1 TBSP coconut sugar, 1 TBSP maple syrup, 3 TBSP melted coconut oil, 2 tsp vanilla powder, a pinch of salt and 6 chopped walnut halves. It will either look like a dough or ideally a slightly sandy texture, both are fine. Spread the crumble evenly on top of the blueberries in the 3 ramekins Bake cobblers: Bake for 25 minutes and remove from oven |
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2
Done
35' + 10 min cooking
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Vegetarian moussakaPrepare eggplants: Cut 2 large eggplants into 1 cm slices, place on a baking tray covered with parchment paper and brush generously with olive oil. Sprinkle salt and ground black pepper. Bake for 20 min Prepare sweet potato: Bring a small pot filled with water and some salt to boil. Peel 1 large sweet potato and cut into small cubes (2cm). Add to the pot of boiling water. Cook for 10 minutes Prepare tomato sauce: In the meantime, chop 1 onion and 1 garlic clove. Add to a large saucepan with 2 TBSP olive oil on medium heat. Add ¼ tsp ground cinnamon, 1 TBSP dried oregano and 1 glass red wine and cook for 5 min stirring occasionally. Add 2 cans chopped tomatoes, 2 TBSP tomato paste, salt and pepper to taste. Add the boiled and drained sweet potato cubes. Let simmer for 10 min Prepare cheese sauce: In a mixing bowl, put 150g vegan ricotta (or feta cheese) cut in small chunks, add 2 eggs, 3 TBSP cashew milk, 2 TBSP almond flour, salt and ground black pepper to taste. Mix well Assemble moussaka: In an oven safe dish place 1 layer of eggplant slices. Add half the tomato sauce, add another layer of eggplant and the remaining tomato sauce. Pour cheese sauce on top. Bake for 10 min at 200C |
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3
Done
25'
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Zucchini fritters with tomato & black olivePrepare the zucchini mixture: Put 1 bunch flat parsley (keep a couple of sprigs for decoration) with 12 pitted olives, 1 peeled garlic clove, 2 good pinches of salt, some ground black pepper and 1 tsp Espelette chili (or mild chili) in a food processor. Pulse 2 or 3 times until chopped. Set aside. Shred 2 medium zucchinis into a large mixing bowl. Add the olive mixture, 1 egg, 3 TBSP almond flour. Mix well Fry the patties: Heat 1 TBSP olive oil in a large frying pan over medium heat. In the hot plan form 3 patties with the zucchini mixture using a spoon. Let cook for 6 minutes on each side (after the first 6 minutes turn around delicately using a flat spatula and reshape the patties if needed) To serve: Place a patty on each plate, add a few thin slices of tomato, a parsley leave, 1 olive and 1 TBSP of plain coconut yoghurt or sour cream (dairy) on each patty. Sprinkle with fleur de sel and ground black pepper |
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4
Done
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Vegetarian moussakaTo serve: Put the dish on the table and accompany with a rocket salad seasoned with salt, ground black pepper, 2 TBSP olive oil and some lemon juice |
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5
Done
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Blueberry cobblerTo serve: Serve lukewarm (it stays warm for a while even when you get it out of the oven) with a few blueberries on top of each ramekin for decoration |
