![]() Todays sauce is based on chimichurri or salsa verde but without the anchovies (I am not sure anyone would know they aren’t in there!). They are not so firm but still very good. I’ve also grated, mixed and cooked immediately before now and it was just fine, so no need to wait if you can’t. I’ve previously left the mix overnight in the fridge, which does make the fritters a bit firmer. The mix then sat and absorbed to bind while I made the sauce and the air fryer heated up. My courgettes were very fresh and juicy so I only needed a drop. If you need some water add just enought to pull it all together. I grated everything except the onion and chilli which I sliced finely and mixed with 3 TBS chickpea flour, a pinch of salt and a few good grinds of pepper. Īs you can see there are so many variations and so many possible combinations of fruit, vegetables, seeds and nuts but we all need to be prepared, me too, otherwise we end up with something bland and unbalanced, a bunch of bananas or something we maybe regret (throw that pizza delivery menu away ) Though we aren’t puritanical all the time I promise you! There are some images of meals I have made for guests here and an example of a day’s meals here. When we are doing our retreats I keep a list of two to three times the number of starters, main courses and desserts I will need so that I always have inspiration. To keep on track with a healthy recipe make sure you have an arsenal of easy delicious vegan recipes. I am actually eating them as I am writing this and trying not to get sauce on the keys. ![]() Then 15 minutes cooking… and then 10 minutes eating. So, the whole thing, without cooking time took 15 minutes tops. Today we have fresh, peppery rocket leaves. I’ve served them with various sauces for a example a sauce of sriratcha and mayonnaise with tomatoe ketchup (the super-healthy, raw, homemade one and at other times the bought stuff □ when leaning towards an Okonomiyaki pancake and we almost always have some crispy leaves by the side. ![]() I’ve previously made with cabbage, carrots, peppers and onion plus green onion tops and I have used sweet potatoes, sweet corn and I can’t remember what else, its so flexible it doesn’t matter, you really can use anything. Seasoned with a little salt and some cumin. You can use whatever you have in your fridge, I used 2 courgettes, a carrot, a red chilli and a sliced onion plus some chickpea flour and water. The fritter is made of grated vegetables. How many Christmas eves we spent gathered around the kitchen fire eating latkes with smoke floating around our heads?! A lot, and they were fun. ![]() Think along the lines of latkes but without the eggs and smoky kitchen. It is a great option if you want something super healthy, light weight and quick without feeling deprived in any way. This recipe sounds very simple – it IS very simple – and it’s flavours and textures are as complicated as we need them to be so we feel we have eaten well. Today I made fast and easy vegetable fritters with a herby sauce. To thrive on a plant based diet, eat well and feel satisfied, especially if we have busy lives, we need to be able to make delicious, vegan meals quickly and easily and that means having ingredients and recipes at the ready.
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