Egg Free Vegetable Fritters

Serves: 6

Ingredients

1 medium carrot (grated)
1 medium zucchini (grated)
1 onion finely (chopped)
1 small sweet potato (grated)
1 small wedge of pumpkin (grated)
1 small head of steamed broccoli (chopped finely)
2 ½ cups of Gluten Free Self-raising flour (sifted well)
3 tablespoons of egg free mix (Orgran Brand)
2 cups of lactose free milk or alternative milk
¼ cup of Himalayan salt and organic pepper

Method

  1. Mix the vegetables together in a deep bowl; add the flour, egg replacer, milk and seasoning combine well
  2. Heat a small fry pan with coconut oil or olive oil cook a small sample before cooking the lot, the vegetable patty will raise slightly

Equipment

Grater, chopping board, tablespoon, cup measurements, deep bowl,  large frypan, egg flip

Advertisements

Vegetarian Farfalle Pasta

Vegetarian Farfalle Pasta

Serves 4
Use all organic produce if possible

Ingredients

½ packet of Farfalle butterfly pasta (cooked = 4 cups)
1 brown onion (1 cm diced)
2 cloves of Australian garlic (crushed)
350 grams of spinach (washed)
2 cups of semi oven dried tomato (left whole)
150 grams of feta cheese vegetarian (2 cm diced)
150 ml of vegetable stock
1 small handful of fresh basil leaves (torn)
100 ml of olive oil
Himalayan salt and cracked pepper

Method

  1. Cook pasta in advance and set aside with a dash of oil and cover with glad wrap
  2. Add oil to the deep frypan and heat the pan hot enough to sauté off the onion and garlic so it is transparent
  3. Add the tomato; stock and stir well
  4. Add the pasta and stir well so it is all coated
  5. Add the spinach, feta cheese and toss through the pasta quickly so the spinach is just cooked and the feta cheese starts to melt slightly
  6. Add a dash of salt; pepper and torn basil leaves and serve straight away

Equipment

Chopping board, cooks knife, deep frypan, deep pot, gladwrap, strainer, tongs