Issue 1 – Summer
Vegan Gluten-free Zucchini Fritters
Ingredients
- 2 medium zucchinis, grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chickpea flour (or any other flour of your choice)
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- Olive oil for frying or to coat parchment
Instructions
1 – Preheat the oven to 400°F (200°C) if you prefer baking the fritters. If frying, skip this step.
2 – Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
3 – In a large mixing bowl, combine the grated zucchini, chopped onion, minced garlic, chickpea flour, nutritional yeast, fresh parsley, fresh dill, and salt. Mix all ingredients well.
4 – Let the mixture sit for about 10 minutes to allow the flavors to meld together and the flour to absorb some moisture.
5 – For Frying: Heat olive oil in a large skillet over medium heat. Take a heaping tablespoon of the zucchini mixture and form it into a patty or fritter shape. Place it in the skillet and gently press it down to flatten. Cook the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil.
6 – For Baking: Line a baking sheet with parchment paper or lightly grease it with olive oil spray. Take a heaping tablespoon of the zucchini mixture and form it into a patty or fritter shape. Place it on the prepared baking sheet. Repeat with the remaining mixture, leaving some space between each fritter. Lightly spray the tops of the fritters with olive oil spray. Bake in the preheated oven for 20-25 minutes, flipping halfway through, or until the fritters are golden brown and crispy.
7 – Serve the Vegan Zucchini Fritters warm as a appetizer with dip, or as part of a main meal.
Raw Vegan Zucchini Lasagna
Ingredients
- 4 – 5 medium zucchinis
- 2 cups fresh spinach leaves
- basil leaves for garnish
Ingredient for the Cashew Cream Cheese
- 1 cup raw cashews, soaked for at least 2 hours
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/2 teaspoon sea salt
- Water (as needed for desired consistency)
Ingredients for the Tomato Sauce
- 3-4 medium tomatoes
- 1/2 cup sun-dried tomatoes, soaked for 2 hours
- 1 tablespoon fresh basil leaves
- 1 tablespoon fresh oregano leaves
- 1 teaspoon dried Italian herbs
- 1 clove garlic
- 1/4 teaspoon sea salt + pinch of pepper
- Water (as needed for desired consistency)
Instructions
1 – Using a mandoline slicer or a sharp knife, thinly slice the zucchinis lengthwise to create the “noodles.” Set them aside.
2 – Drain and rinse the soaked cashews. In a high-speed blender or food processor, combine the cashews, nutritional yeast, lemon juice, garlic, and sea salt. Blend until smooth and creamy, adding water gradually as needed to achieve consistency of a ricotta-like cheese. Set the cashew cheese aside.
3 – In the same blender or food processor, combine the tomatoes, soaked sun-dried tomatoes, fresh basil, fresh oregano, dried Italian herbs, garlic, sea salt, and pepper. Blend until smooth, adding water as needed to achieve a thick sauce consistency.
4 – Layer the ingredients in a lasagna dish or individual serving dishes as follows: Start with a layer of zucchini noodles, followed by a layer of cashew cheese, a layer of tomato sauce, and a layer of fresh spinach leaves. Repeat the layers until all the ingredients are used, ending with a layer of tomato sauce on top.
5 – Garnish the lasagna with fresh basil leaves.
Cover the lasagna dish or individual serving dishes and refrigerate for at least 2 hours to allow the flavors to meld together and the zucchini to soften slightly.
6 – Serve the raw vegan zucchini lasagna chilled.