Vegetable Cake
1 large zucchini (370g), grated
1 carrot (150g), grated
1 small potato (130g), peeled and grated
1 medium onion (140g), grated
80g (1 cup) your favorite cheese, grated
5 eggs, lightly beaten
90g (3/4 cup) Spelt flour (any other flour would work)
1 tsp dried basil
1 tsp dried parsley
1/4 tsp chili powder
Large pinch of salt
1) Preheat oven to 180C / 350F. Grease a 20x20 cm / 8x8 inch baking dish.
2) In a large bowl, mix together all the vegetables. Add cheese, eggs and seasonings. Finally fold in the flour.
3) Pour the mixture into the baking dish and bake until golden brown on top and firm to the touch (it might take around 30-40 minutes; keep an eye on it and remove from the oven once the center is set).
4) Cool slightly before slicing. Serve warm or cold.
Recipe by collecting memories
A hearty, filling and healthy vegetable skillet is what I call a perfect dinner. This recipe is completely from scratch. You can use any veggies you have in your fridge, but this combination of carrots, zucchini and cauliflower is my favourite. The addition of chickpeas and spices makes it a perfect meal for a cold fall evening. And this makes quite a lot, definitely enough for three people. Or.. two?
Chickpea & Vegetable Skillet
2 tbsp oil
2 small onions (170g), finely chopped
4 cloves garlic, minced
1/2 chili pepper, finely chopped
1/2 tsp dried thyme
1 1/2 tsp smoked paprika
1/3 tsp turmeric
1/2 tsp salt
1/2 tsp dried oregano
1 carrot (120g), sliced
325g cauliflower, chopped into small florets
250g zucchini
190g leftover boiled potatoes, chopped
70g chickpeas, cooked
2 tomatoes (200g), chopped
1 tbsp fresh parsley, plus more for garnish
1) Heat oil in a heavy skillet. Add onions and cook, until softened and lightly browned, about 5 minutes. Add garlic and all the seasonings, and cook for another 2 minutes. Add carrots and cook, covered, for a few minutes. Add more oil, if needed.
2) Add zucchini and cook for 5 more minutes. Finally, add cauliflower and cook for another 2 minutes.
3) When all the veggies are cooked, add potatoes, chickpeas and tomatoes. Stir-fry until tomatoes release liquid, just a few minutes. Garnish with some fresh parsley.
Recipe by collecting memories
Stir-frying has always been my favorite method of preparing food. You can experiment while you're cooking which is not possible when you fry or bake something. It's ridiculously easy and quick too, right?
And, yeah, vegetables again! I'm a real veggie person so I always have a variety of vegetables in my fridge. It's something that I could not live without. I simply need vegetables. Every day.
So this is another idea of a quick dinner which is ammmazingly delicious and filling. At the end of cooking, I added some teriyaki sauce and I loved it. It's good without it as well cause dried basil, oregano and thyme gives a nice flavor so you can try them without the sauce first. This makes enough for 2 people. Enjoy!
Stir-Fried Vegetables
2 tbsp oil (use olive or I sometimes like using sunflower oil)
1 medium onion, sliced
2 cloves garlic, minced
400g cauliflower, chopped into florets
400g zucchini, diced
2 small carrots (110g), thinly diced
1-2 tbsp thinly sliced chili pepper (optional)
1/2 tsp each: dried oregano, basil and thyme
Pinch black pepper
Pinch salt
1-2 tbsp teriyaki sauce (optional) (I love using this one)
1) Heat oil in a heavy saucepan. Add onion and saute until softened, browned and fragrant. Add garlic and saute for another minute or two.
2) Add the rest of the ingredients (except for teriyaki sauce), cover the pan and let simmer over medium heat until carrots are cooked throughly, stirring occasionally. The cooking time is up to you. (The whole process including sauteeing onions took about 30 minutes for me). You can cook them less but I like my veggies very soft. When they're cooked throughly, add 1-2 tablespoons of teriyaki sauce. Serve immediately.
Recipe by collecting memories
