Burgers and Patties, Gluten-Free, Mediterranean Dishes, Salads, Vegan, Vegan on a Shoestring, Vegan Snacks

Greek Courgette (aka Zucchini) Fritters and Olive Tapenade

The simplest fritters in the world to make and frankly, they are so moreish they need to come with a health warning!

So here it is: eating fried food everyday is a very bad idea, but once in a blue moon ….  and when it tastes as good as these fritters do …that’s got to be OK with me.  🙂

I have an abundance of home-grown courgettes at the moment, but they’re readily available in the shops too!  Every year I promise myself that I will plant less courgette plants, and every year I fail to do so.  This year, I have six, and they seem to manifest courgettes overnight.  So I can categorically state that this is not my last courgette recipe post.  It can get bit frantic in the kitchen, but I know I will mourn them once they’re gone.  Particularly as they don’t freeze well.

So.  Back to the fritters.  I’m not a nutritionist, but I suggest taking a leaf out of the Japanese book, which is to eat fried foods (tempura for example) with fresh crisp radish, daikon or mooli. These vegetables will help cut through the fat and leave your digestive system feeling less overloaded.

I’ve made these fritters, (which are adapted from a traditional Greek recipe), gluten-free, simply by replacing wheat flour with chickpea flour.

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GREEK COURGETTE FRITTERS

Serves 2-4 

Ingredients:   Continue reading “Greek Courgette (aka Zucchini) Fritters and Olive Tapenade”

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Growing things, Mediterranean Dishes, Pizza, Vegan

Moroccan Style Pizza

Here is a fantastic topping idea for pizza.  A tomato sauce base packed with the heady flavours of Moroccan Spices with toppings of sliced sautéed Aubergine, Chick Peas and Sweet Peppers.  And a scattering of peppery wild rocket and watercress.

Delicious!

Cooking has had to take a bit of a back seat for me lately …. as has the blog ….(who knows … where the time goes). What I do know, is that I feel so perfectly comfortable cooking vegan these days, I cannot conceive of ever eating animals ever again.  Vegan living is peaceable, and I love it.

One of the reasons I’ve been so busy, is because I have an allotment (community vegetable garden) and growing my own vegetables makes being vegan even easier, it has to be said!

Without boring you with all the details, here is a picture of my allotment.  Broad Beans in the foreground, garlic to the left, Apple, Pear and Cherry trees, Gigantes Beans on the right.  The strawberry bed is covered, because the starlings have been having a feast.  Further down there are potatoes, courgettes, peas, onions, carrots, parsnips and all sorts of cabbages.  Fruit bushes (red white and black currants, raspberries, blueberries, gooseberries) and rhubarb.  And there’s more besides.  Tomatoes in the small polytunnel on the right. Yesterday I planted 12 Florence Fennel bulbs, which will be a first if they don’t bolt  :/  Watch this space ….. for fennel recipes … hopefully! 🙂

 

And here is my best allotment friend, boldly investigating the seed tin.  🙂

So food has to be quick and easy at the moment: Pasta, Briam (Greek vegetable bake) and vegetable stews. The sort of thing you can more or less throw together.

But the other night I fancied Pizza, so this is what I did.

Enjoy!

MOROCCAN STYLE PIZZA

Makes 2  x 32 cm. pizzas.

Ingredients:  Continue reading “Moroccan Style Pizza”