Had a whole load of zucchinis from @magicorganicsco land on my doorstep so I had to figure out what to do. I am SO bored with stir-fried watery zucchini because ... bleh.
So I tweaked the recipe from @theconsciousplantkitchen a bit to make zucchini pancakes and went from there. I used a non-stock pan from JHC so we didn't need to use oil at home and it came out great. Also meant I felt less bad about finishing everything :)
Ingredients
2 large zucchinis, grated
2/3 cup oat flour
1/4 tsp baking powder
1/2 cup plant milk
3+ tbsp nutritional yeast
1/2 tsp basil, dried
1/2 tsp parsley, dried or double for fresh
1/2 tsp thyme
1/4 tsp chili powder
2 stems spring onion
Salt
Pepper
Olive oil - optional
Sauce
1 tbsp Dijon mustard
1 tbsp tahini
1 tbsp olive oil
2 tbsp hot water
Instructions
Mix grated zucchini with 1 tsp salt
Leave over a colander for 15-20 mins with a bowl underneath to catch the water
Squeeze all remaining water out
In a bowl, mix the flour, baking powder, nutritional yeast, salt, pepper, herbs, spring onion together
Stir in plant milk until everything is well incorporated
Mix in the grated zucchini
On a pan with or without olive oil on medium heat, make small pancake sized rounds
Cook for 3-4 mins, then flip and cook for 2 mins on other side
Serve with sauce
Sauce
Mix tahini and hot water so that it forms a thick paste
Mix in mustard and olive oil
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