Zucchini Fritters with Avocado Crema

A delicious way to add more veggies into your diet is making this healthy Zucchini fritters at home. This recipe is full of greens and good ingredients that turns this dish into a complete meal, perfect for lunch or dinner.

In this recipe, instead of serving these fritters with sour cream use avocado crema, which is lighter and healthier. Another option is choosing different veggies every time you make your fritters, this way you will enjoy various nutrients and never get bored.

Ingredients

Fritters:

500g zucchini grated

1 cup green peas

4 spring onions, sliced

1 teaspoon sea salt

3 eggs

½ cup almond meal

1 clove garlic, minced

2 tablespoons golden flax meal

Avocado Crema:

1 avocado, pitted and peeled

½ cup coconut milk

1 teaspoon sea salt

Instructions

Grate the zucchini and place into a colander or food processor. Sprinkle with just a little salt and mix through.  Place the zucchini in a large bowl. Add peas, spring onions, eggs, garlic, almond, and flax meal. Mix well until combined.

Preheat a cast iron pan over medium heat. While the pan heats make the avocado crema by blending the avocado, coconut milk and sea salt until smooth. Set aside. At this stage it is good to test cook a fritter to make sure it holds together well. Add a touch more of almond meal if needed.

Cook fritters in a pan over a medium heat in a little coconut oil for 2 minutes each side or until cooked through. Serve with the avocado crema on top and thinly sliced green onions and basil or any other herb you like.

Enjoy and be healthy!

Zucchini Fritters

Carrot Pasta with Basil Pesto and Vegan Cheese

Today, learn how to make a light, 100% vegan and nutritious carrot pasta mixed with nuts, kale, parsley and basil pesto.

Besides being a beautiful culinary arts creation, this dish is also healthy and delicious.

Enjoy it!

Carrot pasta with Basil pesto

Recipe by Adriana

Ingredients:

4 medium carrots, peeled

2 Tbsp. extra-virgin olive oil

2 Tbsp. Kale-Parsley-Basil pesto

Pinches of salt and pepper to taste

Cashews or Pine nuts, toasted

Vegan Cheese (Optional)

Basil and parsley leaves, finely chopped

Instructions:

Fill a large pan with water and place on high heat. Then, shave the carrots with a vegetable peeler. When the water comes to a rolling boil, add the carrots and cook for a couple minutes (do not exceed 5 minutes). They should be softened but not breaking apart. Drain the water.

In a small saucepan, on low-medium heat, warm the olive oil and stir in the pesto. Add salt and pepper and continue stirring until the mixture is hot. Taste and adjust seasoning if necessary.

Mix the carrots with the pesto sauce. Divide between plates and garnish with the pine nuts or cashews, vegan cheese, parsley and basil.

Kale, Parsley and Basil Pesto

Ingredients:

2 cups combined kale stems, basil and parsley

1/2 cup grated vegan cheese (optional)

1/2 cup toasted pine nuts or cashews

1 large clove of garlic

1 Tbsp. extra-virgin olive oil

Salt, to taste

Instructions:

Combine kale, basil, parsley, nuts, vegan cheese, and garlic in a food processor and pulse several times to finely chop. Transfer mixture to a small bowl and stir in olive oil. Add salt to taste.