Zucchini and Carrot Fritters (Vegan, Gluten and Grain Free)

Zucchini and Carrot Fritters (Vegan, Gluten and Grain Free) | Add A Little
It’s finally the summer holidays and I literally couldn’t be any more excited.
Weirdly though, I’m at a bit of a loss because I don’t really know how to spend my free time due to the lack of revision that seems to have been going on for months. I’ve just been going to galleries and cooking a whole lot of food and also just getting super excited for upcoming holidays.

I came up with this recipe which I thought would be perfect for a summer meal. Packed with vegetables but also substantial and filling (especially when topped with a poached egg or avocado).

I’m sure you know by now that I’m totally obsessed with chickpea flour, it acts as the perfect binder in the recipe, meaning you don’t need an egg, and also means that the recipe stays gluten free. So it’s a win-win situation for all!

I’ve kept the recipe simple, but it’s so easy to adapt. I’m sure adding cumin to the batter and serving it with a cucumber yoghurt, hummus and pomegranates would be mouthwatering.

Zucchini and Carrot Fritters (Vegan, Gluten and Grain Free) | Add A Little

Zucchini and Carrot Fritters (vegan, gluten free, dairy free)
Serves 2 (or 4 as a starter)

These fritters are super simple to make and full of sweet delicious flavour from the carrots and zucchini. The amount. I like to serve these with a quick, fresh salsa on top and a big squeeze of lemon or tahini dressing, but they would work equally well as a substitute for okonomiyaki by spreading brown sauce, mayo and nori on top.

1 zucchini, grated
1 carrot, grated
4 tablespoons chickpea flour (also called besan)
Water
Salt and pepper, to taste
Extra virgin olive oil

Mix 2 tablespoons with about 4 tablespoons of water until a thick batter forms. Set aside for minimum 15 minutes (up to 24 hours, if kept in the fridge).

Grate the carrot and zucchini and squeeze out the liquid (either using a cheesecloth or your hands).

Season the vegetables with salt and pepper and mix with the batter.

Add another 2 tablespoons of dry chickpea flour until the batter has a thick consistency but sticks together.

Heat a pan and coat with a generous amount of oil.

When the pan is hot, place 1-2 tablespoons of batter in a circle and cook on medium-low heat for around 2 minutes on each side, or until golden and cooked through.

Serve immediately.

Zucchini and Carrot Fritters (Vegan, Gluten and Grain Free) | Add A Little

Alex Katz: Quick Light

Alex Katz: Quick Light | Add A LittleIf you didn’t know already, I adore the Serpentine Gallery. It’s a white cube gallery situated in Kensington Gardens and it’s the perfect place to get a quick culture break.

Alex Katz: Quick Light | Add A Little

I’d never seen an exhibition of work by Alex Katz previously but I felt like this was the perfect introduction, highlighting some of his striking works.
I was pleasantly surprised with the collection they decided to display which showed his diverse subject matter, my favourite of which was the images of females.

Alex Katz: Quick Light | Add A Little

I particularly enjoyed how the bright colours of the canvas, especially the orange, stood out against the white walls, making each piece seem iconic.

Alex Katz: Quick Light | Add A Little

The exhibition also looks at other works which I didn’t know much about before coming to see them.  I enjoy how he uses dark colours, such as black and greys, and uses broad brushstrokes to create a dynamic and smoothly rendered image.

Alex Katz: Quick Light | Add A Little

Alex Katz: Quick Light | Add A Little

And if you’re going to see the exhibition, make sure to pop by this years Serpentine Pavilion. Its a wonderful sight of cubes placed into a pyramid composition.

 

Alex Katz: Quick Light | Add A Little

Alex Katz: Quick Light at the Serpentine Gallery
Exhbition runs from 2nd July, 2016 – 11th September, 2016
Open Tuesday – Sunday 10am- 6pm
Free admission

Berry Smoothie Bowls

Berry Smoothie Bowls | Add A Little

Who doesn’t love a delicious smoothie to start the day? I find it such a perfect breakfast as it’s so easy to put a good chunk of your 5-a-day into your morning and it makes you feel amazing!

Berry Smoothie Bowls | Add A Little

I love adding oats to my smoothie as I find it makes them so much more filling as I tend to get hungry an hour after having just a plain smoothie. They also make the smoothie super creamy and rich as an added bonus!

I’ve chosen to serve it in a bowl here as I think it’s so fun to put toppings on and make it look beautiful, but if it’s just an average morning I’ll just put it in a bottle good to go.

Berry Smoothie Bowls | Add A Little

Berry Smoothie Bowls vegan, dairy free, gluten free
Serves 2

This smoothie bowl is such an easy and fun breakfast. Feel free to change up the fruits to make a different flavour as this recipe serves as a guideline. I like adding some greens, although the colour isn’t as appealing as it goes slightly brown! Adding oats and nut butter makes the smoothie much more filling so if your looking to have it as a meal, I would recommend adding these.

1 ripe banana (frozen if possible)
1 cup blueberries (strawberries also work well here)
Handful of oats
1-1.5 cups milk (I use almond or oat)
Optional: superfoods such as chia/ flaxseeds, nut butter, spinach/kale
Toppings: shredded coconut, banana, superfoods, granola or muesli

If using, blend the oats into a fine powder.

Add the banana, blueberries, 1 cup of milk and any optional ingredients.

Blend until smooth. If it’s too thick, add more milk or water until the perfect consistency.

Serve immediately or leave in the fridge until ready to serve.

Berry Smoothie Bowls | Add A Little