Category Archives: Courgette

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Hello! I’m so sorry for not sharing a recipe with you last week, I took a wonderful computer-free holiday, which was so amazing. I’m back now though and fuelled with all kinds of delicious ideas to share with you, starting with these insanely awesome zucchini, pea and quinoa burgers which are tucked into homemade almond and pumpkin seed buns with a thick layer of hummus, slices of juicy tomatoes and beautiful butter lettuce leaves. And guess what, they taste even better than they sound! I made these for my family and they all devoured them, they were really such a hit. The bread is so delicious, perfectly nutty and wholesome. You can really taste all the different ingredients – the almonds, pumpkin seeds, sunflower seeds and flaxseeds – all of which complement each other so perfectly, so well that even the batter was delicious and I couldn’t resist eating spoonfuls of it raw! The same thing happened with the burger batter, which tasted so insanely delicious uncooked, so tangy and creamy. I can see the burger mix of pureed peas, grated zucchini, quinoa, fresh coriander, lime juice and apple cider vinegar becoming a staple in my life! Anyway even though everything tasted perfect raw it did taste even better cooked, especially when everything was combined together, if you’re not a hummus fan I’d recommend adding some guacamole instead as the creamy layer really added to the deliciousness of the burger! Can’t wait to hear what you think of these!

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Makes 5-8 burgers depending on how big you make them

- 2 cups of peas

- 1 small zucchini

- 1 cup of ground flaxseed

- 1 cup of quinoa

- 1 lime

- 1 tablespoon of apple cider vinegar

- 1 tablespoon of tahini

- a handful of fresh coriander (cilantro)

- salt to taste

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Makes 5 buns

- 1 and a 1/2 cups of sunflower seeds

- 1 and a 1/2 cups of pumpkin seeds

- 1 cup of ground flaxseeds

- 1 cup of almonds

- 3 tablespoons of coconut oil

- 1/2 a cup of water

- salt to taste

Options for garnishing:

- hummus

- guacamole

- slices of avocado

- slices of tomatoes

- rocket/butter lettuce

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Start by making the bread. First place one cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin seeds and sunflower seeds along with the salt, coconut oil and water. Use your hands to mix everything together, kneading the mixture together with your fingers for a few minutes until everything is perfectly sticky. Then make buns using your hands to carefully mould and flatten the bread, place these on a baking tray and cook at 180C for 25 minutes. Once they are cooked remove them from the oven and allow to cool and set fully before eating.

While the burger buns cook make the burger patties. First cook the quinoa, which should take 12-15 minutes. While this cooks place the peas in a pan and cover with cold water, then place on a stove and bring to the boil. Once the water has been boiling for a minute or two drain the peas and place them in a blender or food processor until they form a smooth paste. Add this to a mixing bowl. Next, grate the zucchini and add the grated mix to the bowl along with the juiced lime, apple cider vinegar, tahini, finely chopped coriander, ground flax and salt. Once the quinoa is cooked add it to the bowl and mix everything well. Make sure that the mix is very sticky, if it isn’t sticky enough add more ground flax. Then mould the patties, place on a baking tray and bake for 20 minutes at 180C, until the patties are perfectly firm.

Then add everything together, I like to put a bun down followed by a thick layer of hummus, then a lettuce leaf, followed by the actual burger patty, a few sliced tomatoes, a little more lettuce and finally another bun! Then bite and enjoy!

P.S. Thought I’d share a snap from my technology-free holiday! I basically spent the whole time drinking mountains of fresh coconuts and running around on the beach, it was heaven!

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Fresh Spring Rolls with Mango Dipping Sauce

Veggie Spring Rolls with Mango Dipping Sauce

I forgot to tell you all the amazing news last week so I have to share it now: last tuesday Deliciously Ella got its millionth hit! I can’t quite believe that over a million people have looked at my blog in just over a year, it’s so crazy but so unbelievably incredible. I really can’t thank you all enough for your awesome support, encouragement and enthusiasm, it means so much. All of your lovely comments, emails and photos are just fantastic and I love hearing how much you enjoy all my recipes and this healthy way of life, it really makes writing the blog so worth while.

Anyway it’s been so insanely hot this week so I’ve been eating a lot of raw food as cooking isn’t super appealing, especially in the middle of the day. Of everything I’ve made these fresh spring rolls with mango dipping sauce are my absolute favourite, seriously they’re so good! The rolls themselves are awesome, especially as the raw carrots, zucchini and pepper have such a great crunch, but it’s the creamy dipping sauce that really makes the dish so incredible. It’s so amazingly simple, with only three ingredients – mango, avocado and jalapeño – which together make the sweetest, creamiest mix that resonates with subtle hints of spiciness. It’s perfect! It’s actually so divine that I couldn’t stop eating it straight from the food processor with a spoon and something tells me that you’ll be doing the exact same thing! I think the dip would taste good with everything and anything, I’m excited to use it in all my summer dishes, especially as a creamy dressing for quinoa and rice! I can’t wait to hear what you all think!

Veggie Spring Rolls with Mango Dipping Sauce Veggie Spring Rolls with Mango Dipping Sauce Veggie Spring Rolls with Mango Dipping Sauce

Serves 2

10 rice paper rolls

For the Dipping Sauce

- 1 mango

- 1 avocado

- 1/2 a small jalapeño pepper

For the Fillings

- 1 large carrot

- 1 red pepper

- 1 zucchini

- spinach leaves

Veggie Spring Rolls with Mango Dipping Sauce

First make the dip by peeling the mango and avocado, removing their stones and placing the flesh into the processor along with the de-seeded jalapeño pepper. Blend until smooth and then pour into a bowl for dipping.

Next peel the carrots and then chop the carrots, zucchini and red pepper into thin strips.

To make the rolls simply place the rice paper into a bowl of warm water for 2 seconds then allow to soften for another few seconds. Then place a spinach leaf or two in the middle, drizzle a teaspoon of the mango mix onto this then top with a mix of the vegetable strips. Fold the top and the bottom of the paper over then the right side and then roll. It may take a few practices to get it perfect but it always tastes good even if it doesn’t look perfect first try! Then dip and enjoy!

Raw zucchini lasagne: vegan

Raw Zucchini Lasagne: vegan

Raw zucchini lasagne: vegan

Anytime I go to a raw or vegan restaurant I head straight for the raw lasagne. I just love it! As a child lasagne was my favourite food, I asked for it all the time and whilst this this is not the same, there’s no bolognese or buttery cheese sauce, it still embodies the most awesome thing about lasagne – the many layers of awesomely contrasting textures and flavours. This version is made up of layers of thinly sliced zucchini, rosemary infused brazil nut cheese, plum tomatoes and avocado basil pesto. All so healthy and so outrageously delicious. The pesto is my favourite part though. It’s so incredibly creamy thanks to the avocado with sweet overtones of basil, subtle tangy essences from the lemon and a savoury nuttiness from the pine nuts. It’s awesome and literally just melts-in-your-mouth, bringing all of the other layers together in sweet bites of food heaven! There’s also a secret stash of spinach in there too, just for extra green goodness – but you can’t taste it underneath all the other flavours. If you ever want to impress people with super healthy raw vegan food this is your dish, everyone loves it and it doesn’t taste healthy at all despite being packed with all kind of vitamins and minerals in their most life-giving raw forms. It’s super simple too. I was a bit nervous to make it the first time, assuming it would be really complicated and difficult to get right but in fact its one of the easiest dishes I’ve ever made and there’s almost no washing up, which is always fun too! It’s light yet satisfying and thanks to the nuts it will keep you bursting with energy all day! You will love this. My taste-testing flatmate claimed earlier it was the best thing I’ve ever made!

Raw zucchini lasagne: veganRaw zucchini lasagne: veganRaw zucchini lasagne: vegan

Serves 2

- 2 zucchini (courgettes)

- 6 plum tomatoes

For the avocado basil pesto:

- 1 ripe avocado

- 2 cups of fresh basil

- 1 cup of spinach

- 1/3 of a cup of pine nuts

- 1 lemon

- salt

- water as needed

For the brazil nut cheese:

- 1/2 a cup of brazil nuts (about 40 nuts)

- 2 tablespoons of nutritional yeast

- 1 tablespoon of olive oil

- 1 stick of fresh rosemary

- 1 lemon

- salt

- water as needed

Raw zucchini lasagne: vegan

Start by making the brazil nut cheese. Place the brazil nuts and the lemon juice in a food processor and blend, once the nuts are crushed add the remaining ingredients. Slowly add a little water to help the blending – you want to keep it thick though. Once this is done remove it from the blender and keep to one side.

Then make the pesto by simply adding all the needed ingredients (juiced lemon not whole and of course remove the avocado from its skin too) into the processor and blending with a little water until smooth and creamy. Place to one side.

After this use a sharp knife to slice the zucchini first in half and then cut very thin slices from the two halves. Next, cut the tomatoes into thin slices.

Once everything is ready assemble the lasagnes – place a layer of zucchini noodles on the bottom, then add a layer of cheese followed by tomato slices and then pesto. Then repeat each layer one more time, sprinkling a few pine nuts on the top for decoration. Enjoy!

Zucchini and Carrot Noodles with Avocado, Pea & Kale Pesto

Zucchini and Carrot Noodles with Avocado, Pea & Kale Pesto

My two favourite kitchen appliances are my food processor and my vegetable spiralizer. They’re both so important if you want to make healthy but delicious food. The processor is a pretty standard item but the spiralizer is a little less usual and if you don’t have one then you seriously need one! They’re really inexpensive, so easy to use and just so incredible! Seriously being able to make fresh vegetable spaghetti is unbelievable. Zucchini noodles are the main component of almost all my favourite meals and I really add them into everything. Their consistency is so like spaghetti its crazy, especially if you lightly sauté them.

This dish has been my favourite meal of the week, since Sunday I must have made it at least five times! It’s just so quick and easy yet so delicious, filling and satisfying. I think that’s the beauty of zucchini noodles – they’re really filling and it feels like you’re enjoying a bowl of pasta, except you feel wonderfully energised afterwards and you sneakily get in a wonderful portion of raw green veggie goodness without even realising it. This whole bowl is based around green goodness really and although it doesn’t taste like it, it really is unbelievably nutritious – kale, peas, avocado, zucchini, carrots, lime & mint – some of the most incredible ingredients in the world. They merge together to make such delicious flavours too. The avocado makes the sauce amazingly creamy and light while the peas add a deliciously sweet flavour that perfectly complements the freshness of the mint and the tanginess of the lime. The kale doesn’t add much, if anything, to the flavour of the dish but it’s there to boost health as it’s one of the most healthful ingredients ever. The carrot noodles are kind of in the same category as the kale – their sweetness is mostly masked by the sauce so you don’t really notice a difference between plain zucchini noodles and this mixed variety but carrots are wonderful for you so it’s absolutely worth adding them – they also add a beautiful rainbow dimension to the bowl thanks to their brilliant orange colour. I think you eat with your eyes first so I love my dishes to look beautiful and incredibly colourful. I couldn’t recommend making this more, it takes no more than ten minute from start to finish, it’s so delicious, it will make you feel incredible and gives you six portions (if you add the tomatoes) of vegetables in one bowl! I’ve tried this on five different friends this week and each one was obsessed, so I can almost guarantee that you will be too!

Here’s the link to the spiralizer I use

Zucchini and Carrot Noodles with Avocado, Pea & Kale Pesto

Serves 1

- 1 zucchini/courgette

- 1 carrot

- 1 cup of peas

- 1 ripe avocado

- a large handful of kale

- a handful of fresh mint

- a handful of pumpkin seeds

- 1 teaspoon of olive oil

- 1 lime/lemon

- salt

Zucchini and Carrot Noodles with Avocado, Pea & Kale Pesto

Start by bringing the peas to the boil using cold water to begin with.

As the peas warm make the noodles using your spiralizer.

Next, place the mint, kale, avocado, olive oil and salt in a food processor. Blend this mix into a creamy mixture, adding about three quarters of the drained peas once they are cooked.

Mix the pesto with the noodles topping the dish off with the pumpkin seeds.

If you’re less into raw food or after a warm dish then you can gently sauté the noodles with olive oil for a couple of minutes until they soften before stirring in the sauce for another minute.

Sun-dried Tomato, Aubergine & Pine Nut Pasta

Sun-dried Tomato, Aubergine & Pine Nut Pasta

My favourite summer salad is made from roasted aubergine (eggplant), sun dried tomatoes, rocket (arugula) and pine nuts. It is so delicious, but not quite hearty enough for these cold wintery days. So I decided to tweak it a bit, add in some pasta and see what happened. Well it was awesome! The sun dried tomatoes simmer down when cooked with the plum tomatoes, basil, salt, olive oil and courgettes to make a wonderfully rich, chunky sauce, which is enhanced by the tender, roasted squares of aubergine, the crunchy toasted pine nuts and the ever so slightly bitter rocket. It’s really a perfect easy supper that will fill you up nicely and it literally takes twenty minutes, it’s really a no fuss situation, which I always love!

One of the things I love most about this dish is the eggplant, it’s a vegetable that I really don’t eat enough but always love. I love how tender and almost spongey and gooey it gets when baked so that it just melts in your mouth, enhancing every delicious bite. Yum. It’s also, like all veggies, fantastically healthy too as it’s filled with fibre, disease fighting antioxidants, and even cooler this vegetable has been shown to helped prevent cellular damage in the brain! These awesome properties are of course made even better by all the goodness that you’ll be getting from the tomatoes, zucchini and rocket too, as well as the fibrous pasta and protein rich pine nuts. All of which give you a great excuse to have seconds of this delicious pasta!

Sun-dried Tomato, Aubergine & Pine Nut Pasta

Serves 2

- 1 aubergine

- 1 courgette/zucchini

- 10 plum tomatoes

- 2/3 of a cup sun dried tomatoes

- 2 handfuls of rocket/arugula

- 1/2 of a cup of pine nuts

- 1/2 a jalapeño pepper

- fresh basil leaves

- olive oil

- salt

- pasta of choice (I like brown rice or quinoa gluten free pastas)

Sun-dried Tomato, Aubergine & Pine Nut Pasta

Start by slicing the aubergiends into bite sized cubes, then sprinkle salt all over them to allow them to sweat – this is important for their flavour as without this step they’ll have a slightly nasty bitter taste. You’ll literally see sweat beads forming on their surfaces, which after about fifteen minutes you can wash off. Meanwhile pre-heat the oven to 190C.

Once the aubergines have sweated and been rinsed, place them in a baking tray with olive oil, salt and a sprinkling of dried herbs – I like oregano and rosemary. Bake for twenty minutes, stirring them once.

Then, slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt. Allow the pan to simmer for about 10-15 minutes, while you cook your pasta.

Just before the aubergines are ready add the pine nuts to their baking tray and bake for a couple of minutes, until they begin to slightly brown. Then mix them together with the veggie sauce and the drained pasta, adding the rocket as you put the pasta into bowls. Then eat and enjoy!