I'm terrible at making myself lunch. I always have been. What can I say, consistency is key, right? In part, this failing is due to working in and around kitchens for all of my adult life, which has left me spoiled with free amazing lunches. And really, if you have the option to pack your lunch at 5 am or eat a bowl of free organic dahl, wouldn't you pick that latter? Breakfast, on the other hand, is something I got down. I often plan it out in my head the night before, so the next morning when I wake, what I'm going to have and how its going to look comes as a bit of a no-brainer . Dinner is also something that often comes together organically through steaming or sautéing all the veggies in the fridge with a tasty sauce and maybe a grain - bing, bang, done! But lunch, lunch is tricky. If I eat too much, I feel tired and sluggish and any hope of getting projects done is tossed out the window. Not enough, and well that's just asking for some hangry trouble. So, this leads me the sad place where I eat lazy things like nut butter on stale wassa and handfuls of dried fruit from the pantry.
With my life almost resembling a routine these days, I've been making a conscious effort to be more on top of eating balanced lunches that involve the right amount of food and labour (and no oven, phew!) And I think we got this!
Anyone who has every grown a zucchini plant will be familiar with zucchini fritters, or pancakes, or whatever you happen to call them. For the most part these contain eggs, which make them like little tiny frittatas, but I opted for the vegan version with flour, which turns them more into a veggie latka. And I like it! Served along with some freshly diced avocado, and cashew aioli it's pretty much the best little lunch. And if you're feeling extravagant, a side salad would just put it over the edge.
Zucchini Dill Fritters with Cashew AioliRecipe: (Serves 2)
2 Small Zucchinis, about 2 Cups
1 Carrot, Grated
1 Green Onion, Sliced
1/2 Cup Rolled Oats (or quinoa, or even buckwheat), ground in a Vitamix to make flour
2 Tbsp. Black Sesame Seeds
1 Rounded Tbsp. Chopped Dill
1/4 tsp. Sea Salt
1/8 tsp. Ground Cumin
1/8 tsp. Ground Pepper
Avocado and Cashew Aioli to Serve (Recipe Below)
1. Begin by grating the zucchinis. Sprinkle them with a little salt and let them drain in a colander for about 20 minutes.
2. In a bowl combine the carrot, onion, dill, sesame seeds, oat flour, and spices.
3. Squeeze the zucchini to remove extra water and add to the mix. Combine thoroughly.
4. Heat a pan to medium heat and add a splash of coconut or avocado oil. Take about 2 Tbsp. of mix and flatten in your palms making a thin pancake shape. Cook them for about 1-2 minutes per side, or until crisp and golden, adding more oil as needed.
1/4 Cup Water
1/4 Cup of Lemon Juice
1/2 tsp. Apple Cider Vinegar
the Zest of one Lemon
1/8 tsp Sea Salt
1. Soak the cashews overnight in fresh water. The next day, drain them and combine alongside the other ingredients. Puree until smooth. You may need to adjust for more water and seasoning. Keeps in the refrigerator for about 5 days.