Makes 6 large fritters

Ingredients

• 2½ cups zucchini, coarsely shredded
• ½ tsp salt
• 1 cup corn kernels
• ½ tsp red chilli flakes
• 1 tsp cumin powder
• ½ tsp garam masala powder
• ½ cup chickpea flour [besan]
• ¼ cup whole wheat breadcrumbs
• 2 tbsp oil

Preparation Method

1. Take the coarsely shredded zucchini in a bowl and sprinkle ½ tsp salt over it. Rest for 10 minutes to draw out the liquid from the zucchini.
2. Squeeze out the water from the zucchini. Add the zucchini, corn, red chilli flakes, cumin powder, garam masala powder and chickpea flour to a mixing bowl. Mix well with a spoon to form a batter. If you feel the batter is runny, add breadcrumbs, few spoons at a time, till batter comes together. If you do not wish to use breadcrumbs, you can add more chickpea flour. Taste and adjust seasoning.
3. Heat oil in a large skillet on medium heat. Divide batter into 6 portions. Form each portion into thin patties with your hand and pan-fry on both sides till nicely browned, 2 – 3 minutes per side.
4. Serve the fritters hot with a chutney or dip.

This recipe was published in the April 2016 issue of Complete Wellbeing.

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Serves 3 – 4

Ingredients

• 3 cups yoghurt
• 1 small zucchini, chopped
• 1 tomato, chopped
• Salt to taste
• 3 mint leaves, finely chopped
• A big pinch of red chilli flakes
• A big pinch of chat masala

Preparation Method

1. In a bowl, whisk the yoghurt well to remove any lumps. Make sure to use thick yogurt for best results.
2. Add zucchini, tomatoes and salt to taste. Mix well.
3. Garnish with mint leaves, red chilli flakes and chat masala.  Serve chilled or at room temperature.

This recipe was published in the April 2016 issue of Complete Wellbeing.

The post Zucchini and tomato raita appeared first on Complete Wellbeing.

[Note: Ovens and flours vary, and altitude can affect the baking.] Instead of beets and zucchini, grated apples and carrots can be used.

Ingredients

• 1 ½ cups all purpose flour
• ¼ cup flax meal
• 1 tsp baking soda
• 1 cup brown sugar
• ¼ cup grated raw beets
• ¼ cup grated raw zucchini
• 1 ½ cups squishy mashed bananas
• ½ cup canola oil or vegetable oil
• 2 tsp vanilla essence

Preparation method

1. Preheat the oven to 375°F
2. Combine the bottom six ingredients in a bowl and stir into a wet mixture, keep aside
3. Combine the first three dry ingredients in a separate bowl, sifting the flour first, stir well
4. To the wet ingredients mixture, add in the dry ingredients mixture; stir gently to form a smooth batter
5. Grease a loaf pan, pour the batter, and cover with aluminium foil
6. Bake in 375°F oven for about an hour till a toothpick inserted in the centre comes out clean
7. Remove from oven, allow to rest a few minutes and cool on a wire rack before slicing and serving.

The post Banana bread with flaxseed and beetroot appeared first on Complete Wellbeing.

So let’s get started.

Serves 3-4 persons

Ingredients

• Zucchini – 1 large or 2 medium
• Tomatoes – 600 g
• Tofu – 100 g
• Onion – 1 medium size
• Aubergine – 100 g
• Tomato Ketchup – 1 tbsp
• Chilli powder – 2 tsp
• Garlic – 5 cloves
• Rosemary – 1 tsp dry rosemary (optional)
• Oregano – 1 tsp dry oregano
• Basil – few fresh leaves (optional)
• Olive Oil – 1 tbsp (use olive oil which is suitable for cooking)
• Salt to taste

Preparation method

1. Boil the tomatoes for 10 minutes. Once cooled puree the tomatoes along with some garlic and salt. Strain the puree and it’s ready for use. You can also use canned tomato puree.
2. In the meanwhile start to cut the zucchini into flat slabs lengthwise. After this slice the slabs lengthwise into long and thin strands to resemble noodles. Soak the zucchini noodles in hot water with 1 tsp of salt for 10-15 mins. They should be soft but still crunchy.  Drain the water properly and your noodles are ready.
3. Chop the onions, aubergine and tofu into small pieces. Sauté them in the oil for 10 mins.
4. Once the vegetables and tofu are sautéed, throw in the spices to this.
5. Finally add the tomato puree and tomato ketchup. If you are using ready puree from a can do not add the ketchup. Cook on medium flame for 10 mins.
6. Serve the noodles topped with this flavorful vegan aubergine-tofu arabiatta sauce.

I learnt this recipe from an Italian friend who used traditional tomato sauce made by her grand mother. I definitely cannot beat that sauce, however I did make some variations of my own. The aubergine adds a wonderful flavour and for the noodles I sometimes use carrots as well. The trick is to use a peeler to grate the carrot to make flat noodles or tagliatelle style noodles. They look beautiful and taste amazing. You can also use a spiralizer to make spaghetti from vegetables.

The post The ultimate vegan and gluten-free spaghetti appeared first on Complete Wellbeing.

Makes one 9” loaf.

Ingredients

• 1⅓ cups all-purpose flour
• ⅔ cup unsweetened cocoa powder
• ¼ tsp salt
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ cup vegetable oil
• ¾ cup sugar
• ½ cup yoghurt
• 1 tsp vanilla extract
• 1½ cups zucchini , grated
• ¼ cup chocolate chips
• ¼ cup almond flakes

Preparation Method

1. Pre-heat the oven to 200° Celsius. Line a 9”x5” loaf pan with parchment paper or foil and set aside.
2. Sift the flour, cocoa powder, salt, baking powder and baking soda into a bowl. Set aside.
3. In a large mixing bowl, using an electric beater, cream the oil and sugar together. Add yogurt and beat on high for 2 minutes. Mix in the vanilla extract.
4. Add grated zucchini to this and mix well.
5. Tip in the dry ingredients and fold in carefully till just combined. The batter will be thick.
6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle chocolate chips and almond flakes on top of the batter. Bake for 50 – 60 minutes or till a toothpick inserted into the centre of the bread comes out clean.
7. Remove from oven and cool in pan for 10 minutes. Then remove bread to a wire rack and cool completely. Store in an airtight container when completely cooled. Serve bread slices warm or cold with a cup of milk, coffee or tea.

The post Zucchini chocolate bread topped with almond flakes and choco chips appeared first on Complete Wellbeing.

Serves 3 – 4

Ingredients

• 200g noodles [wheat, rice or egg noodles]
• 1 tbsp oil
• 3 dried red chillies
• 3 spring onion greens, chopped
• 2 tbsp garlic, minced
• 1 medium-sized zucchini, thinly sliced
• A pinch of salt
• ½ cup fresh green peas
• 4 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 2 tbsp chilli sauce
• A pinch of sugar
• ½ tsp black pepper powder
• 2 tsp white sesame seeds, to garnish

Preparation Method

1. Prepare noodles as per package instructions. Drain and set aside
2. Heat oil in a large skillet on medium heat. Add dried red chillies, garlic and white parts of scallions. Saute till garlic is soft and fragrant
3. Add zucchini slices, sprinkle a pinch of salt over them and saute till lightly browned on both sides. Add fresh green peas and saute for a few seconds
4. Add soy sauce, rice vinegar, chilli sauce, sugar and black pepper powder. Stir for a few seconds on high heat to coat the vegetables with the sauce
5. Tip in the cooked noodles and toss to combine
6. Garnish with the reserved green parts of scallions and white sesame seeds. Serve hot.

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