Vegan Zucchini Fritters – Only 5 Ingredients

Warm weather means more fresh choices at my favourite fresh food farmers markets and more  summer vegetables like zucchini. Fresh zucchini of course equals to Zucchini Fritters… vegan Zucchini Fritters! The weekly theme for Vegan MoFo for week 2 this year is a kitchen gadget I can’t live without. I went through my appliance cupboard and stopped at my stand mixer, (very useful with making my own dough  and batter); Blender (great for nut butters, smoothies, frozen desserts, soups and dips ), until I saw my Air Fryer! My Philips Airfryer is quite old (bought it in 2012) and has helped make several of my favourite foods relatively fat-free doing away with the messy deep-frying process. I have possibly deep-fried food a couple of times after my Air Fryer’s been an active part of my kitchen.

This 5 ingredient recipe is gluten-free, low-fat and made in the Air Fryer. Ready in under half an hour, these fritters taste great by themselves or combined with a salad for a filling meal.

Print
Vegan Zucchini Fritters - 5 Ingredients

Vegan; Gluten-free; Low fat; Air Fryer recipe.

Priya: Priya@MasalaVegan
Ingredients
  • 2 Zucchini, medium.
  • 3/4 cup Besan (Chickpea Flour)
  • 3/4 cup Rice Flour (finely ground)
  • 1/2 teaspoon Turmeric
  • Black Salt (Kala Namak), to taste
Instructions
  1. Sift the "Besan" & rice flour together in a deep mixing bowl. Toss in turmeric powder and salt to taste and whisk through.

  2. Grate the zucchini and squeeze out any excess water.

  3. Fold the grated zucchini mixture into the dry flour mix.

  4. Form round patties using wet palms and place in the Air Fryer basket.

  5. Cook for 20 minutes at 200 degrees Celsius and allow to cool slightly before removing from the Air Fryer basket as the patties are quite delicate when hot.

Recipe Notes

I get my Black/ rock salt (Kala Namak), rice flour and Besan flour at my local Indian grocery store. 

 

This is not a sponsored post. I really love my Air Fryer and find that it’s a great tool in my kitchen, if you liked this recipe please check out, my Air Fryer Samosa recipe  😊

Also, please do check out Cook Blog Share where my Zucchini Fritter recipe shares the space with these other gorgeous recipes!

White Chocolate Strawberry Truffles

Today’s plant based recipe uses only 4 ingredients with no cooking involved is so quick to make & delicious, that these white chocolate strawberry truffles will vanish before you know it! 

In my pre- plant based eating days, white chocolate was an absolute favourite (yes, unhealthy, too much sugar and all that, but try explaining that to a clueless teenager!). While, making my own chocolate I realized that cocoa butter was the secret ingredient to making chocolate smell, feel and taste like…. well… Chocolate!!

Coconut flour contains a lot of healthy fats, fiber, protein and digestible carbohydrates and is a great binder too! Being a relatively lighter flavoured “flour”, the strawberries and cocoa butter flavours really come out on the top to make a delicious tasting truffle.

Now, on to this quick recipe,

Print
White Chocolate Strawberry Truffles

Vegan, gluten-free, 4 ingredients, no cooking or appliances involved! No processed sugar either!

Priya: Priya@MasalaVegan
Ingredients
  • 2/3 cup Coconut Flour
  • 1/3 cup Strawberries, chopped roughly
  • 4 tablespoons Cocoa Butter, slightly melted
  • 6 tablespoons Rice Malt Syrup
Instructions
  1. Toss all the ingredients into a medium mixing bowl and mix well with a spoon or with clean hands (as I did) until a smooth dough forms.

  2. Roll out into little marble sized balls and place in a cool place to set. The colder weather meant I did not have to freeze these to set them. As it gets warmer, freeze for 20 - 30 minutes.

  3. Store at room temperature, coat in melted raw chocolate or simply eat up!

This easy recipe is off to Recipes Made Easy & Fiesta Friday link up 🙂

Instant Idli (Steamed Rice Flour Dumplings)

Spring has been lurking around the corner in Sydney recently. This of course jolts me out of my hibernation to cook more food instead of curling up in a corner with a mug of soup! My biggest issue with winter are the short days and not enough daylight hours with rather bad lighting when I try to take photos of my recipes. Of course, I’m not the best photographer to begin off with, and tend to use my iPad to take most of the pictures on my bench top 😳

Now for today’s recipe,

I have previously posted a traditional Idli recipe, as it is one of the most popular South Indian rice dumpling here – How to make your Idli batter & steamed Idli dumplings the traditional way.

This instant rice flour Idli recipe is an old recipe from my mother’s cooking diary. Ready under 1 hour from start to finish, this easy recipe tastes great with Coconut Chutney, “Gunpowder” (interesting name isn’t it, 🙂 I’ll dig my recipe out soon) or Quick “Sambar” Lentil Stew to dunk the Idli in.

 Instant Idli

Print
Instant "Idli" Rice Flour Dumplings

Vegan, Gluten free, no Oil recipe.

Priya: Priya@MasalaVegan
Ingredients
  • 2 cups White Rice Flour, coarsely ground
  • 2/3 cup Skinned Split Black Lentil Flour, fine
  • Salt, to taste
  • 3 - 3.5 cups Warm Water
  • 3/4 - 1 teaspoon Eno Regular Salt
  • 1 teaspoon Rice Bran Oil, to grease the Idli Mould
Instructions
  1. Dry whisk the flours and salt together until well mixed.

  2. Mix in the warm water until a thick but smooth batter forms. Add in warm water by the spoonful to get a smooth batter. The amount of water needed depends on the coarseness of the rice flour. Set aside in a warm corner.

  3. Get a large steamer/ pot that the Idli moulds fit into and fill with water. Bring the water to a boil on high heat mad then turn the heat down to the lowest setting. (I tend to fill more water as it evaporates while cooking. Important part is to not let the boiling water near the batter while cooking.)

  4. Grease the Idli moulds/ steaming cups with rice bran oil.

  5. Stir in the Eno salt into the resting batter and mix well quickly.

  6. Drop tablespoonfuls of batter into the greased and prepared steaming moulds and set into the steamer pot. Cover the pot and steam at the highest setting for 12 - 15 minutes.

  7. Remove the moulds filled with cooked dumplings from the steamer immediately and cool for 5 - 10 minutes before gently sliding out of the moulds with a soft spatula.

  8. Enjoy hot, with Coconut Chutney or dunked into Lentil Stew.

Recipe Notes

There are different kinds of steamers that everyone uses from makeshift large pots filled with boiling water to special Idli steamers. All kinds are good as long as they hold enough water and have a separate section where the rice flour batter can cook without the water boiling into it. If the batter touches the boiling water, there will be no perfectly steamed dumplings, just a big floury, sticky mess unfortunately! I learnt this the hard way, so hope this helps 🙂

Happy Cooking 😊 If you like this recipe, please check out my other Idli recipes here –  Quinoa Idli  and 

Semolina Idli

Vegan Vada Pao Rolls (Low Fat Version)

Vada Pav/ Pao, growing up in Bombay (now Mumbai) was one of my favourite foods.  This humble Indian burger is made with a soft and fluffy bread roll A.K.A. Pav/ Pao (here’s my recipe) filled with a spicy potato patty and some peanut & red chilli powder often, garnished with little pieces of red onion. Being hawker food, the spicy potato patty is deep-fried and delicious (as I realized on my most recent trip!).

Trying to recreate this at home, my first change was to either Air Fry or oven bake the patty. As I made my favourite dough recipe for the rolls, I had the potatoes boiled and ready with all the spices. The mashed potato mixture was easy to shape into marble sized balls all ready to bake, when I decided to use the dough to enclosing the potato mixture to make stuffed rolls, for faster cooking! Genius, I’m thinking but I’m sure there are other versions of this “Vada Pav” roll out there 🙂 Happy baking!

 

Print
Vegan Vada Pao Rolls

Vegan, nut-free and low fat recipe.

Priya: Priya@MasalaVegan
Ingredients
  • 2 teaspoons Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Cumin Seeds, lightly crushed
  • 1 teaspoon Coriander Seed Powder
  • 1 teaspoon Turmeric
  • 1 inch Fresh Ginger, minced
  • 2 Green Chillies, minced finely
  • 8 - 10 Curry Leaves, torn roughly
  • 2 medium sized Potatoes, boiled
  • Salt, to taste
Instructions
  1. Heat oil in a deep pan, add the mustard seeds and cover.

  2. Cook until the seeds pop and then toss in the cumin seeds, coriander seed powder, ginger, curry leaves, green chillies and turmeric powder. 
  3. Add the potatoes and salt and mix together until well combined. Take off the heat and cool before dividing the potato mixture into 12 golf ball sized round portions. Set aside to cool.
  4. Divide the dough into round balls and flatten to a circle about 5" wide. 
  5. Put the spicy potato mixture in the centre and gently bring the sides up to seal the dough. Use a drop of water to stick the edges of the dough, if required. 
  6. Place the prepared rolls on a baking tray lined with nonstick paper and cover with a clean tea towel. 
  7. Set aside to rise in a warm place for half an hour. 
  8. In the meanwhile heat the oven on a fan forced setting to 200°C. 
  9. After 30 minutes, remove the tea towel from the rolls and spray with non stick spray. 
  10. Bake in a hot oven at 180°C for 20 - 25 minutes. 
  11. Tastes great warm or, after cooling with a warm drink. Happy baking 😊

 

Quick Banana Fritters (200th Post)

Thank you my dearest readers for reading my 200th post and your encouragement!

I’ve always wanted to keep a record of all my recipes and tried blogging as a way to do that. I started off with blogger ages ago (in 2008), gave it all up because of the pressures of daily life and work. Then I discovered WordPress in 2011 and started posting on and off. Finally in 2016, I stumbled upon the fact that, I could schedule posts in advance and they would be live like clockwork, while I was still at work or, fast asleep, or even on another continent!

I’m very thankful for all the support that I have received even though I don’t always get back promptly (work in progress)! I did lose many of my followers, comments and likes when migrating from WordPress to the new website, so I’m still tracking friends old and new while, discovering wonderful food 😊

To celebrate my 200th post I bring to you one of my favorite banana desserts growing up. This was something my mum often made when I demanded something sweet instantly! Bless her heart, she not only got dinner ready in under an hour despite working  all day but also, ensured my sweet tooth was satisfied 😍 (Love you and miss you heaps Ma!)

Oh, yes back to this wonderful sugar-free, gluten-free Banana Fritter recipe and enough with my rambling already!

 

3 Ingredient Vegan Gluten-free Banana Fritters
Print
Vegan Banana Fritters

Vegan, gluten-free and sugar-free. Made with just 3 ingredients. Under 10 minutes. Tastes great warm, with cinnamon powder sifted over or, with custard or vanilla ice cream. Makes great allergy free treats for lunch boxes too.

Priya: Priya@MasalaVegan
Ingredients
  • 2 Overripe Bananas
  • 2 tablespoon Rice Flour
  • 1 teaspoon Coconut Oil, melted
Instructions
  1. Heat a thick bottomed pan (I used my cast iron pan) with a drizzle of coconut oil.

  2. In a mixing bowl, add the peeled bananas & rice flour.

  3. Mash the bananas lightly with a spoon while mixing the rice flour in.

  4. Drop a spoonful of batter on the hot pan.

  5. Cook until golden brown and flip over to cook the other side.

  6. Drizzle some more coconut oil in between if needed (my cast iron pan really doesn't need much oil).

  7. Sprinkle with cinnamon powder if desired or, eat warm with vegan vanilla ice cream.

If  you enjoyed this quick vegan dessert, please check this luscious vegan and gluten-free Fudge recipe.

Malpua (Vegan, Oil Free & Sugar Free)

“Holi”, the Festival of Colours fell over the past weekend. The advantage of having a holiday means being able to make something traditional for my little ones to celebrate and introduce them to the much-loved festival food that I and my better half grew up eating! “Malpua” are pancakes usually made with white flour and semolina and deep-fried before dunking into a thick sugar syrup. These delicious pancakes are made in many different ways often with heaps of dairy and sugar. This lighter take, on the traditional deep-fried “Malpua” full of clarified butter and milk solids eliminates all the oil and dairy while using wholemeal flour. Another good thing, about this recipe is not having to make a sugar syrup to dunk the pancakes and, replacing them with a lighter maple or agave syrup. I ate mine plain but, my little ones aren’t about to let go of the syrup jar any time soon 😋

Malpua
Print
Malpua

Vegan, wholemeal, oil free and sugar free. 

Omit the almonds to make these "Malpua" nut free and garnish with either cranberries or, pepitas.

Priya: Priya
Ingredients
  • 1 cup Self Raising Wholemeal Flour
  • 1/2 cup Semolina
  • 1 cup Coconut Milk
  • 1 cup Warm Water
  • 4 tablespoons Xylitol
  • 3 teaspoons Green Fennel Seeds, lightly crushed
  • 1 teaspoon Green Cardamom Seeds, powdered
Garnish
  • 4 tablespoons Flaked Almonds/ Pepitas, lightly roasted
  • Agave Nectar/ Maple Syrup, to pour
Instructions
  1. In a large mixing bowl, pour the warm water, coconut milk and Xylitol. Whisk well until mixed.

  2. Add the semolina and allow to sit for 5 minutes.

  3. Mix in the wholemeal flour, Fennel & Cardamom seed powders. Whisk well and set aside. The batter should be slightly thinner that cake batter. Add more water if required.

  4. Heat a non stick pan and ladle batter into little rounds.

  5. Cover and cook on low heat until a crisp golden and then flip to cook the other side lightly.

  6. Take off the pan and pour a teaspoonful of agave nectar/ maple syrup if using and sprinkle, flaked Almonds/ pepitas/ cranberries.

 

Garlic Roasted Red Potatoes (Airfryer Recipe)

The hot and humid Sydney weather simply won’t let up! All my meals these days are either smoothies or cold salads… because it’s far too hot to cook. Every time I get an interesting or exotic ingredient, it seems to wilt by the time I get home in this terrible heat! Now, that I’ve finished moaning about the heat, these air fried garlic potatoes are perfect, garlicky, tender yet crisp and the air fryer doesn’t heat up the kitchen in the same way a traditional oven does. These crisp potatoes taste great with steamed greens or, a cupful of sprouted Chickpeas (which I seem to be eating a lot of recently). This recipe works perfectly when doubled to bake in the oven, but half a kilo of small potatoes fit perfectly in my air fryer basket in one go. I can fit around 7 to 8 little potatoes in my Airfryer basket when lined with foil.

Print
Garlic Roasted Red Potatoes (Vegan Airfryer Recipe)

Vegan, gluten free and nut free.

Course: Side Dish
Priya: Priya
Ingredients
  • 500 grams Small Red Potatoes washed, and scrubbed clean
  • 4 cloves Fresh Garlic minced finely
  • 2 tablespoons Coconut Oil
  • Sea Salt, to taste
  • 1/2 teaspoon Red Chilli Flakes optional
Instructions
  1. Lightly pierce the scrubbed potatoes and boil in a large pot of water for 10 minutes. (I leave the skin on.)

    Drain the water and cool the potatoes.

    In the meanwhile in a small bowl mix the minced garlic, coconut oil and sea salt.

    Line the air fryer basket with baking paper or foil.

    Lightly flatten the potatoes with the back of a big spoon and place on the foil.

    Drizzle the coconut oil - garlic - salt mix on top of the potatoes.

    Bake for 15 minutes at 200 degrees C in the air fryer, or until golden and crisp.

    Sprinkle chilli flakes if using.

Mushroom Coconut Curry (Vegan, Gluten & Nut Free)

Sydney weather seems to be having an identity crisis! We swing from cold, rainy and windy  to, beautiful and sunny the next day. This delicious mushroom enveloped in (warm – your – insides) coconut curry dish is perfect for those windy nights where one needs comfort food that isn’t too heavy (after all it is still summer!). Tastes great warm by itself or, with some saffron Quinoa or, even the next day cold with a quick salad for lunch. It uses the Rogan Josh paste leftover from my Vegetable Rogan Josh. The comforting smell of the fragrant Rogan Josh Curry Paste with onions, garlic and ginger cooking, combines with the goodness of mushrooms, coconut and turmeric to make this super quick dish. I’ve substituted the mushrooms for broccoli and green peas in the past.

Print
Mushroom Coconut Curry

Vegan, Glutenfree and nut-free.

Cuisine: Indian
Priya: Priya
Ingredients
  • 1 cup Sliced Mushrooms
  • 1 medium Brown Onion, sliced thinly
  • 2 cloves Garlic, minced finely
  • 1 inch Fresh Ginger Root, minced
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Turmeric Powder
  • 1 tablespoon Rogan Josh Masala
  • 1 tablespoon Coconut Oil
  • 1/2 cup Coconut Milk
  • Salt, to taste
  • Coriander Leaves, for garnishing
Instructions
  1. Heat the oil in a big wok and coat the inside well.

  2. Add the onions and cook until golden.
  3. Mix in the ginger and garlic. Cook till the raw smell disappears.
  4. Stir in the turmeric powder and Rogan Josh paste.
  5. Add in the tomato paste at this stage and mix well until everything smells glorious!
  6. Toss in the Mushrooms and season with salt.
  7. Mix in the coconut milk and simmer on low heat until the curry sauce thickens (around 10 - 15 minutes).
  8. Happy cooking 😊
Recipe Notes

Substitute the mushrooms with any combination of diced frozen vegetables for an easy and quick weeknight curry fix.

If you enjoyed this recipe, then please try my Garlic Mushroom stir fry recipe out too!

Related recipe Mushroom Masala 🍄.

Vegan Vegetable Frittata (Gluten, Oil & Soy Free)

Frittata is possibly the most popular breakfast menu item in most cafes. Summer holidays mean long road trips dotted by quaint cafes that have absolutely no vegan items (except deep-fried potato finger chips and/ or, a couple of lettuce leaves)! Most vegan frittatas tend to use tofu as a base, but my better half isn’t a massive tofu fan. The last time I tried making a vegetable frittata with a tofu base the cooking time was considerably longer and there was a distinct bean-y taste which the family thought was out-of-place. Using “Besan”, finely ground Gram flour as a base solves that concern! This is a quick recipe and is ready under an hour including 10 minutes of resting time before slicing. Oh, its also oil free because I completely forgot to add in any 😳

Vegan Vegetable Frittata

(Vegan, gluten free, oil free, nut free & soy free.)

INGREDIENTS –

  • Besan – 1 cup
  • Nutritional Yeast – 1/2 cup (packed)
  • Onion, diced – 1 medium
  • Garlic, minced – 2 tablespoons
  • Mixed Vegetables (finely diced) – 1 cup (I used sliced mushrooms, red bell pepper, broccoli and green peas).
  • Black Rock Salt – 1/2 to 3/4 teaspoon
  • Red Chilli Flakes – 1/2 teaspoon, optional but recommended
  • Water – 1.5 cups
  • Non Stick Spray – a few spritzes
  • Tomato, sliced thinly – 1, for garnishing the top
  • Basil, Rosemary & Thyme, minced finely – 2 teaspoon for garnish

DIRECTIONS – 

  1. Spray a round 8″ springform cake pan with non stick spray and preheat the oven to 180 Degrees Celsius.
  2. In a deep mixing bowl combine the besan, nutritional yeast, black salt, Chilli Flakes and water. Aim at a slightly thick batter.
  3. Fold in the diced onions, garlic and vegetables and mix well.
  4. Pour batter into the prepared cake pan.
  5. Set the tomato slices on top of the batter.
  6. Bake in a hot oven for 30 to 35 minutes until the sides look golden brown and have pulled away from the sides.
  7. Remove from the oven and cool for atleast 10 – 15 minutes before slicing into wedges to serve.

NOTES – 

The amount of water needed to make the batter varies depending on the Besan flour used.
Black salt is available commonly from Indian grocery stores and health food stores, and is actually pink in colour with black flecks!

 

 

 

Vegan Organic Granola (Low Fat & Glutenfree)

This vegan Granola recipe is organic, nut-free, gluten-free (use certified gluten-free oats)  and is ready under half an hour. My foray into Make Your Own (MYO) breakfast mix started with this Muesli for quick weekday breakfast ideas. Predictably, I gravitated towards Granola for my next step! My quick Granola recipe uses coconut oil for added goodness, natural coconut water and Agave nectar along with a mix of seeds and fruits for the perfect breakfast. I was really curious to know what differentiated the two but couldn’t find much substantial evidence! Apparently the difference between Muesli and Granola, being that Granola is first soaked in an oil and sweetener mix with flavourings, and then baked. A slightly clumpy result is another point of difference. I baked the oat – coconut oil – agave syrup mixture before sprinkling in the fruits & nuts. Tastes best with chopped fresh fruits and non dairy yogurt

[buymeapie-recipe id=’47’] 

Vegan Fruit & Nut Granola