I never get sick of baked zucchini slice. It is in fact what my regular breakfast, snack and lunch looks like. Even if the base is pretty much same, I can be creative and change the toppings and fillings depending on what I feel like to have or what I have in the fridge. I can happily have it at any time of the day either served warm or cold. It lasts well in the fridge for up to a week so you can make on the weekend and take it to work lunches. You can serve a little green salad on the side or even top with smoked salmon, sliced chicken breast or whatever protein you like.
Ingredients (serves 4)
1 tbsp coconut oil
1 small zucchini grated
1 small carrot grated
1 small brown onion sliced fine
1 cup of Parmesan cheese grated
1 cup of cooked lentils
1 cup of wholemeal flour
50g feta cheese
1/2 tsp of chili flake
salt and pepper to taste
Heat coconut oil in a frying pan over medium heat. Add the zucchini, carrot and onion, season with salt and pepper and cook for 5 minutes until lightly golden. Place in a large bowl with cooked lentils, lightly beaten eggs, flour, grated cheese and chili flake. Mix to combine and spoon the mixture into a baking dish lined with baking paper. Top with crumbled feta cheese on top and bake in the preheated oven (180) for 35-40 minutes until golden and cooked. Allow to cool before slicing.
Have you ever tried store bought veggie patties before? For me, what a disappointment. It was overly salty, mushy with no texture whatsoever. I think it’s always a good idea making a big batch of your own veggie patties and freeze them in individual bags. Because when you are in hurry, unfortunately you tend to grab a bag of processed looking-healthy-but-not-so-healthy foods.
This veggie patty is a mixture of grains, nuts and veggies. Yes, it’s a perfect wholefood full of flavour and texture. Soy sauce and mushroom for unami and earthy flavour, tahini and chickpeas for creaminess and nuttiness, herbs and spices for extra-nutritional boost. Oh, another plus side is that it’s an affordable budget meal. Yay! You can serve this as main (like what I did in the photo, served with green salad and a little dollop of Korean chili sauce called Gochugang) or in a bun or wrap.
Ingredients (makes 4 patties)
1 cup of cooked chickpeas
1 medium sized cooked potato
2 tbsp of rice flour (more if the mixture is too wet)
1/4 brown onion, finely chopped
½ carrot, grated
1 crushed garlic
Handful of chopped parsley
1 tbsp of soy sauce
1 tbsp of tahini
½ tsp of cumin seeds
½ tsp of smoked paprika
A pinch of cayenne pepper
Salt and pepper to taste
Coconut oil for cooking
Coat a frying pan with a drizzle of coconut oil and cook chopped onion and mushroom, grated carrot and crushed garlic for 3-5 minutes until cooked. Add this mixture with the rest of ingredients into a food processor and pulse until well combined (but not overdone). Add a bit more rice flour if the mixture is too wet. Adjust seasoning with salt and pepper. Make little patties with clean hands. You can cook in a pan for 3-5 minutes each side until golden or freeze the patties in individual sandwich bags.
I’m so excited about this fabulous salad rich with herbs and vegetables, some cooked and some raw, and all intense with the saltiness and flavours of summertime. This quinoa salad takes on Mediterranean flavours and and ties them together with a simple dressing. It is fresh and light yet has bold, strong and hearty taste from the tapenade. It is also a breeze to make and looks as pretty as picture because of colourful vegetables I used. Quinoa is such a great vehicle for flavours and becomes magical when combined with other ingredients like fruits, veggies, herbs and nuts. Here, refreshing parsley, soft and mellow pumpkin and zucchini, crunchy beans, nutty quinoa are all balanced well with the antipasto flavour. It is the perfect thing to bring to a picnic or potluck as it can be made ahead of time and served at room temperature or straight out of the fridge. Just a reminder, once tossed with the dressing, the quinoa will soak up and go a little soggy. So do not overcook quinoa and add dressing a couple of hours before serving. Enjoy x
Ingredients (serves 4)
2 cups of cooked tricoloured quinoa
1 cup of chopped parsley
10 black olives, pitted and chopped
1/2 cup of sun-dried tomato strips
1 tbsp coconut oil to cook veggies
1/2 cup of chopped zucchini
1/2 cup of chopped butternut pumpkin
handful of yellow beans
2 tbsp of green olive tapenade
1 tbsp e.v.o.o
1 tbsp apple cider vinegar
1 tbsp raw honey
salt and pepper to taste
Heat coconut oil in a frying pan over medium heat. Add chopped zucchini, pumpkin and beans into a pan, season with salt and peppr and cook for 5-10 minutes until cooked. While veggies are cooked, make a dressing by mixing tapenade, e.v.o.o, vinegar and honey in a bowl. Whisk to combine and set aside. Take cooked veggies off the heat, cool it down and transfer to a large mixing bowl. Add cooked quinoa, chopped parsley, olives, sun-dried tomatoes into a bowl. Pour the dressing over the salad and toss to combine. Check seasoning and transfer to a serving plate.