Little Mommy). I think that is the diagnosis for our household. Snuffly, croaky and feeling a bit sorry for ourselves. So it is little bit ironic that we've had a few lunches lately that are a bit fancier than my usual cheese sandwich or bowl of soup. It is all to do with having the time and the right ingredients on hand.
tofu bacon off the top of hers.
Kalyn who inspired me was also vague on quantities.
pumpkin chickpea fritters. I already had the roasted pumpkin so it was just a matter of mooshing up all the ingredients and griling them. I only have rice crumbs in the house (no bread crumbs) so they were vegan and gluten free. Delicate but delicious. Even better because we had fritters leftover for dinner. Perfect with some corn on the cob, carrot sticks, and this lentil and pea salad with almond feta.
almond feta and even made the tofu bacon that was fried with some cabbage. Leftover sandwiches are the best!
I am sending the zucchini pizza bites to Jac for Bookmarked Recipes (founded by Ruth); the pumpkin chickpea fritters to Ricki for Wellness Weekends; and the Almond feta, pumpkin and tofu bacon sandwich to Deb for Kahakai Kitchen's Souper Sundays (which also includes sandwiches and salad). Now I am off to have lunch
Previously on Green Gourmet Giraffe:
One year ago: Plum Gingerbread Sponge Pudding
Two years ago: Banana Weetbix Muffins for Sylvia
Three years ago: Green and black cupcakes
Four years ago: Rabbiting on about Cheese and Rarebit!
Five years ago: Degraves Espresso Bar – Built to Last
Zucchini Pizza Bites
Inspired by Kalyn (with some baking advice from Ashley)
Serves about 2-3 people or more as a side dish
2 largish zucchinis (courgettes)
1 tsp olive oil
130g tin of baked beans
1 tsp mixed herbs
2 tbsp tomato paste
Salt to taste (I think I added a couple of pinches)
Finely chopped green capsicum
Tofu bacon - about 4 slices chopped finely and fried in a little oil
Cut zucchinis into thick slices, arrange on two baking trays and brush one side with olive oil. Bake at 220 C for about 10 minutes.
While they are baking blend up the beans, herbs, tomato paste and salt to make an easy pizza sauce and prepare (chop and grate and fry) the rest of the toppings. (NB I had leftover sauce and toppings.)
Take zucchini out of the oven. Spread a dollop of pizza sauce and spread over each zucchini slice. Top with capsicum and tofu bacon then carefully sprinkle cheese over the top. Return to the oven for about another 10 minutes or until cheese is melted and bubbly.
Eat warm - just cool enough so you don't burn your mouth on the molten cheese!
Pumpkin Chickpea Fritters
Adapted from Healthy Happy Life
makes about 6 small round fritters
400g can chickpeas, rinsed and drained
1/2 cup roasted pumpkin
3 tbsp sesame seeds
2 small garlic cloves, crushed
1 to 2 tsp lemon juice
5 sage leaves, finely sliced
1/4 to 1/2 tsp salt flakes
a few dashes of cayenne pepper
rice crumbs to coat
oil spray for grilling
Mash together chickpeas and pumpkin in a mixing bowl. Add remaining ingredients and mix until combined. Place rice crumbs in a small bowl. Take handfuls and shape into a patty. Dredge in rice crumbs until covered. Place on grill (broiler) and spray with oil. Grill until they are golden brown (this will take quite some time - perhaps 5-10 minutes). Turn over, spray with oil and grill until golden brown on the other side. Eat warm.
On the stereo:
Wonderland soundtrack - Michael Nyman
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