Zucchini Chips (gluten-free vegan)

This recipe, and the accompanying dipping sauce, is from Fork and Beans, a gluten-free vegan baking site. There are many ways you could spin the coating for the zucchinis; I’ve listed a few substitute options. The dipping sauce is made from sunflower seeds instead of cashews, so nut allergies aren’t a problem – joy for all! (Note that the sunflower seeds need to be soaked overnight – take this into account when you’re planning to make this recipe).

Zucchini Chips – Ingredients:

• Three medium zucchinis, sliced lengthwise into chips • 2 tablespoons extra virgin olive oil • 1 panko crumbs, breadcrumbs, or ricecrumbs • ½ cup hemp seeds, flax seed or cornstarch • 2 tablespoons dry quinoa, cous cous, or small-grained rice

Zucchini Chips – Method:

• Preheat oven to 220°C/425°F. Line a baking sheet with parchment paper. • In a shallow dish, whisk together the last three ingredients and set aside. • Place the sliced zucchinis into a large bowl, drizzle in the oil, and gently massage the oil into the zucchinis until all the pieces are coated. • Taking a few zucchini sticks at a time, place into the shallow dish and completely coat with the crumb mixture on all sides. • Place on the baking sheet. • Bake for 15 minutes and the flip the chips over. Bake for another 10 minutes or until golden brown. Make the dipping sauce while the chips bake.

Sunflower seed herb dressing – Ingredients:

• ½ cup sunflower seeds, soaked overnight, drained and rinsed. • ½ cup water. • ¼ cup unsweetened non-dairy milk • 1 garlic clove, peeled • 1 teaspoon yeast • 1 tablespoon fresh dill • 1 teaspoon dried parsley, or a tablespoon fresh parsley • 1 teaspoon dried chives, or a tablespoon fresh chives • ¼ teaspoon onion powder • ¼ teaspoon garlic powder • Salt to flavour

Sunflower seed herb dressing – Method:

• Place the first five ingredients in a blender and blend until completely smooth. Add the herbs and blend on pulse until just mixed in. • Serve with the chips, and enjoy!

Garlic-buttered zucchini and mushroom

A quick and easy side, or a simple lunch on its own. Fry sliced zucchini and mushrooms with crushed garlic and butter (or olive oil if you can’t/don’t eat butter) until the mushrooms are soft and the zucchini starts to brown up in places.

Side veggies

It’s good to get creative with sides, especially since it can be very easy to transform same-old veggies into novel-and-delicious ones. Here I’ve got carrots and capsicum tossed in orange juice and maple syrup, and roasted for half an hour. Parsnip and carrot would also work well together.

I also tried potatoes and courgettes tossed in olive oil and salad dressing, roasted for half an hour, then lightly salted.

Chocolate Rose water Cupcakes

I experimented with rose water cupcakes and chocolate icing (you get chocolate-covered Turkish delight, so it wasn’t so far-fetched an idea). Turns out it’s amazing! I used a basic icing made with cocoa, icing sugar and water, with a splash of vanilla essence. Make sure you’re sparing with the water because cupcakes work best with a nice, thick frosting.

The recipe for the rosewater cupcakes is at this link.

Zucchini Rosewater Fairy Cakes (GF, DF)

From Red Velvet and Chocolate Heartache. Be sparing with the rosewater as it easily overpowers.

Ingredients (makes 12):

• 2 medium eggs
• 160g caster sugar
• 250g peeled and finely grated zucchini/corgette
• finely grated zest of 1 lemon
• 1 tablespoon rose water
• 100g white rice flour
• 100g ground almonds
• 2 teaspoons baking powder
• 1/4 teaspoon salt

• Snow Meringue Icing

Method:

• Preheat the oven to 180°C/350°F.
• Whisk the eggs and sugar for five minutes until pale.
• Whisk in the grated zucchini, lemon zest and rose water.
• Add the flour, ground almonds, baking powder and salt, and beat to combine.
• Line a muffin tray with paper cases, and spoon the mixture into the cases to they each four-fifths of the way up the sides.
• Bake for 30 minutes.
• When done, remove the cakes from the oven and leave to cool completely on a wire rack before icing.

• To make the icing, follow the recipe for Snow Meringue Icing, substituting some of the water for rose water. Since everyone has different tastes and tolerances for rose water, it’s up to you how much you want to use, but as a general rule I find that a desertspoon is enough, along with 1 1/2 tablespoons of water.
• Add a few drops of red food colouring, mixing through and adding more drops until you get the shade you want.

• Ice the cupcakes using a palette knife or spatula, and decorate with pink sugar or other garnishes if desired.