Meatless Monday : Easy Zucchini Fritters

I am happy to report that my meatless Monday’s have been a success and I am actually thinking of adding a second day. I am finding that vegetarian food is full of flavor and so much fun to cook. On the meatless menu this week were zucchini fritters served with a eggplant black bean curry and arugula. These fritters are very easy to prepare and they are so yummy that I almost ate all of them. 
2 medium size zucchini
2 spring onions thinly sliced
1 carrot
2 small eggs
1/2 cup flour
1/2 tsp baking powder
salt and pepper
olive oil 

– Grate zucchini into a bowl and mix with 1 tsp salt. 
– Place zucchini in a clean dish cloth and let stand for about 10 – 15 minutes then squeeze out water from the zucchini. 
– Meanwhile thinly slice 2 spring onions. 
– Add onions, carrots and beaten eggs to zucchini then add flour and baking powder. Add freshly ground pepper and mix . 
– Heat a large griddle pan then add about a table spoon of olive oil. Spoon zucchini mixture into pan and flatten with a fork. Cook each side for about 3 minutes until golden brown .
– Serve immediately with your favorite dipping sauce, sour cream or make a meal of it like I did. 

Garlic and herb hummus

 Yesterday while watching The Kitchen on the food network channel, they had this interesting segment where they would ask if it is better to buy some foods at the store or make them at home.They tried a few things like salsa, barbecue sauce and the one that caught my eye was the home made hummus. I have always wanted to make this dish at home and after I saw how easy it was I knew I had to try it. 

Hummus originated from the middle east and is simply a food dip or spread made from mashed chickpeas mixed with tahini, olive oil, lemon juice, salt and garlic. This healthy dish makes a perfect dip for tortilla or pita chips, veggies and can be incorporated into meals in various ways.                        
1 can chick peas
1 can cannellini beans
1/4 cup tahini
1/4 cup fresh lemon juice
3 cloves garlic minced
1 tsp ground cumin
2 tbsp fresh dill
1 tbsp cilantro
 2 tbsp olive oil 
salt and freshly ground pepper
Puree’ all ingredients in a large blender, add more olive oil if mixture is too thick. Store in a air tight container and refrigerate. Mine lasted for a little over a week.

Easy Chick Pea Salad

I am always on the lookout for quick healthy dishes and I recently came across a chickpea salad recipe on a can of chickpeas. I recommend that you always look behind food packages before you throw them away. Most packages have recipes that are easy to make and they usually don’t involve a million ingredients. I cannot wait to try a coconut fish sauce recipe that I saw on a can of coconut milk the other day, I’m sure I will let you guys know how it turns out.
Today I am going to share a fresh chickpea salad recipe, as always I like to add my on twist to the dish by adding fresh cilantro. If you are not a big fan of cilantro you can use fresh parsley.

I had my salad with potato latkes and barbecued chicken wings


1 15oz. can chick peas / garbanzo beans
I small cucumber chopped.
1/2 cup red pepper chopped
1 small red onion
1 tbsp balsamic vinegar
3 tbsp olive oil
1/4 tsp each garlic powder and oregano
2 tbsp fresh cilantro or parsley  finely chopped.
salt and pepper to taste


  • toss all ingredients together ,chill and serve 

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