Vegan Zucchini Fritters (Gluten Free)

Vegan Zucchini Fritters (Gluten Free)

Ingredients

  • 4 cups grated zucchini + 1 teaspoon salt
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon sea salt
  • 1 handful parsley, chopped
  • 1/2 teaspoon ground black pepper
  • 1/4 cup coconut flour
  • 2 flax eggs - Learn how to make a flax egg below
  • 2 tablespoons coconut or olive oil
  • lime wedges, to serve

Instructions

  1. Add the grated zucchini to a cheesecloth or thin kitchen towel in a colander over your kitchen sink. Sprinkle with the 1 teaspoon of salt and leave to drain for 10 minutes.
  2. After ten minutes, squeeze as much liquid out of the zucchini as possible. This is a crucial step to not making your fritters soggy!
  3. Add to a bowl and mix in all the other ingredients until just combined.
  4. Form fritter balls the size of 2 tablespoons and slightly flatten them on a plate or baking sheet with your fingers until you get about 10-11.
  5. Heat the oil in a pan over high heat. Add the zucchini fritters, leaving some space between each, and cook on each side until golden brown, about 4 minutes. Flip, and cook for another for minutes.
  6. Serve with some vegan sour cream, lime crema or vegan greek yogurt and lime wedges to squeeze over. Enjoy!
  7. *To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. It’s that easy. You could leave it up to 30 minutes if you want. Sometimes I even stick it in my freezer for 10 minutes. The mixture will begin to thicken and get goopy (like an egg) – and you have your flax egg!

Notes

This makes 10 fritters. This recipe is gluten free and vegan. TO STORE These fritters can be stored cooled in an air tight tupperware container in the fridge for up to a week. Original Recipe

http://plant-it-forward.org/vegan-zucchini-fritters-gluten-free/

Farmer’s Market Vegetable Lasagna

Farmer’s Market Vegetable Lasagna

Ingredients

  • 10oz lasagna noodles
  • 2 Tablespoons extra virgin olive oil
  • 2 large shallots, chopped (or 1 small
  • sweet onion, chopped)
  • 4 garlic cloves, minced
  • 2 medium zucchini, chopped
  • 2 medium yellow summer squash,
  • chopped
  • salt & pepper
  • 24oz marinara sauce
  • 24oz fat-free cottage cheese, drained
  • well
  • 3/4 cup grated parmesan cheese,
  • divided
  • 1/2 cup packed fresh basil, chopped
  • 8oz shredded mozzarella cheese

Instructions

  1. Add lasagna noodles to a large pot of salted, boiling water. Cook until al dente then drain and lay on a nonstick sprayed baking sheet. Spray tops of noodles to stack on top of one another if necessary.Heat extra virgin olive oil in a very large skillet over medium heat. Add shallots and sauté until translucent, 3-4 minutes, and then add garlic and sauté for 30 more seconds. Add zucchini and summer squash, season with salt and pepper, then sauté until just slightly starting to turn translucent, 4-5 minutes. Add marinara sauce, turn heat down to medium/medium-low,then simmer until zucchini and squash are tender, 5-7 minutes (a splatter screen is helpful.) Do not over-cook or vegetables will be mushy. Set aside to cool slightly.In a large bowl combine drained cottage cheese, 1/2 cup parmesan cheese, and chopped basil then set aside.
  2. Preheat oven to 350 degrees then spray a 9×13 pan (could use 2-8×8 pans) with non-stick spray. Spread a small amount of the vegetable mixture into the bottom then layer in 3 cooked lasagna noodles followed by 1/3 of the cottage cheese mixture, 1/3 of the remaining vegetable mixture,and 1/3 of the mozzarella cheese. Repeat layers 2 more times.
  3. Sprinkle remaining 1/4 cup parmesan cheese on top then cover pan with nonstick sprayed foil and bake for 20 minutes. Remove foil then bake for an additional 15-20 minutes, or until golden brown and bubbly. Let rest for 15 minutes before slicing and serving.
http://plant-it-forward.org/farmers-market-vegetable-lasagna-2/