🌱 VEGAN PACKED LUNCHES for work or school (no microwave needed) 🌱
Recipes in this Video
Ingredients
- ●1 cup sweetcorn (fresh or canned)
- ●1 medium courgette (zucchini), grated
- ●1/2 cup all-purpose flour
- ●1/4 cup cornmeal
- ●1/2 tsp baking powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp chili powder
- ●1/4 tsp paprika
- ●1/4 cup chopped fresh cilantro
- ●1/4 cup green onions, chopped
- ●1 large egg
- ●2 tbsp olive oil (for frying)
Instructions
- 1In a large bowl, combine the sweetcorn and grated courgette.
- 2Add the all-purpose flour, cornmeal, baking powder, salt, black pepper, chili powder, paprika, cilantro, green onions, and the egg to the bowl. Mix until well combined.
- 3Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- 4Scoop about 2 tablespoons of the fritter mixture into the skillet, flattening them slightly with a spatula.
- 5Cook for about 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining mixture, adding more oil as needed.
- 6Once cooked, transfer the fritters to a paper towel-lined plate to drain excess oil.
- 7Serve warm with a dipping sauce of your choice, such as yogurt or salsa.
Equipment
Originating from the Mediterranean region, these turnovers are a delicious way to incorporate seasonal vegetables and local flavors. Traditionally enjoyed as a snack or appetizer, they reflect the region's emphasis on fresh ingredients and communal dining. Today, variations can be found worldwide, often featuring different fillings based on local produce.
Ingredients
- ●puff pastry
- ●olive oil
- ●onion
- ●garlic
- ●bell peppers
- ●zucchini
- ●spinach
- ●feta cheese
- ●black olives
- ●parsley
- ●oregano
- ●salt
- ●black pepper
- ●egg
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Roll out the puff pastry on a lightly floured surface until thin.
- 3Heat olive oil in a large skillet over medium heat.
- 4Add chopped onion and minced garlic; sauté until translucent, about 3-4 minutes.
- 5Stir in diced bell peppers and zucchini; cook until softened, about 5 minutes.
- 6Add spinach and cook until wilted, about 2 minutes.
- 7Remove from heat and let the mixture cool slightly.
- 8In a bowl, combine the vegetable mixture with crumbled feta, chopped olives, parsley, oregano, salt, and black pepper.
- 9Cut the puff pastry into squares, about 4x4 inches.
- 10Place a spoonful of the filling in the center of each square.
- 11Fold the pastry over to create triangles and press the edges to seal.
- 12Brush the tops with beaten egg for a golden finish.
- 13Arrange the turnovers on a baking sheet lined with parchment paper.
- 14Bake in the preheated oven until golden brown, about 20-25 minutes.
- 15Let cool slightly before serving.
Also Known As
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●2 cups mixed spring greens
- ●1 cup cherry tomatoes, halved
- ●1/2 cucumber, diced
- ●1/4 red onion, thinly sliced
- ●2 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp smoked paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp lemon juice
- ●1/4 cup feta cheese (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a bowl, toss the drained chickpeas with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
- 3Spread the chickpeas on a baking sheet in a single layer and roast for 20-25 minutes, or until crispy, shaking the pan halfway through.
- 4While the chickpeas are roasting, prepare the salad by combining the mixed spring greens, cherry tomatoes, cucumber, and red onion in a large bowl.
- 5In a small bowl, whisk together the lemon juice and a pinch of salt to make a dressing.
- 6Once the chickpeas are done roasting, let them cool slightly before adding them to the salad.
- 7Drizzle the dressing over the salad and toss gently to combine.
- 8If desired, sprinkle feta cheese on top before serving.
- 9Serve immediately and enjoy your healthy salad!
Equipment
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