Crispy Cauliflower with Torn Basil and Lemon Dressing

Vegan, Gluten Free, Low Fat IMG_2309 Guys, where have I been the past few weeks?? I’ve been so slack! Holidays are only three weeks away though and assignments will be done and dusted so get ready for some very exciting posts coming up!! (Salted coconut gelato anyone?!) Also, it’s almost mango season. If you don’t know what that means for this space, perhaps consider checking out last years mango frenzy, when I went a little cray cray and made about ten mango desserts in two months. (Mango Honey Tart, Mango Froyo, Coconut Mango Tarts… I am obsessed.) But before we get ahead of ourselves, it’s time to have some salad appreciation. This salad is literally the best combination of flavours. See that platter of salad in the photo? I ate the entire thing over about two hours, no joke. And I have zero regrets too. IMG_2293 Also, you can spruce it up with all kinds of fun things like broccoli, brussel sprouts, green beans, some lettuce if you want. The dressing is so tasty you can just dip fresh vegetables in it and call it a day. If you’ve never tried roasting cauliflower before, you are living a half life. I was a roasted cauliflower sceptic until I had it at a restaurant one day and my mind was BLOWN. Such a simple vegetable, transformed! If you follow my Instagram you probably know I eat this salad all the time, in some form or another. But that’s because it only takes 30 minutes and it’s better than any other meal I can think of! I’m notoriously bad at making nice food when I’m going to uni and always end up spending $15 on random snacks because I convince myself it’s cheaper than just buying a sandwich. I made this salad last week though, and it tasted just as good a few hours later. Very impressed with myself 🙂 Have a great week guys! I will be back soon with ice cream. One Year Ago: Vegan Chocolate Fudge Jaffa Cupcakes (GF)IMG_2317 Cauliflower Salad with Basil and Lemon Dressing:

1 small cauliflower head, cut into florets

1 small butternut pumpkin, sliced in half long ways, de-seeded and sliced into 1cm strips

1 tbsp olive oil

3 tbsp za’atar

1 large handful fresh basil

1 small handful fresh coriander

Dressing: 3 tbsp tahini juice of 1 lemon

1 tbsp olive oil

2 tbsp warm water  IMG_2306 Preheat the oven to 200C/390F and line a large baking tray with baking paper. Toss the cauliflower and pumpkin slices in a tbsp of olive oil and a pinch of salt and pepper and spread out on the tray. Sprinkle all over with za’atar. Bake for about thirty minutes, until the vegetables are crispy. Tear up the herbs and toss with the vegetables. Mix all the dressing ingredients together and stir well. Spoon over the vegetables and serve either warm or at room temperature. Serves 4-6 IMG_2292

Spiced Pumpkin Fritters with Roast Garlic Tahini Sauce (gluten free!)

Gluten Free
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 Oh my gosh guys. Today might just be the biggest day of the year. Possible EVER. Sugar and Cinnamon has officially started doing savoury! I can hear you thinking ‘but the name sugar and cinnamon suggests you know, sugar…and cinnamon…’ I knooow. But I thought that was a silly reason at the end of the day to not do something I’ve pretty much been thinking of doing since I started this blog. 

This year I wanted to focus more on making healthy, wholesome recipes packed with loads of good for you things. In my real life I’ve actually started making savoury food all the time, as you can probably tell if you follow me on Instagram (I over-gram. I can admit it.) So I thought it was time to start sharing the successful recipes on here with you guys. Because everyone has to eat savoury food. You can try and live off cake, weetbix and toast, I did that very well all through school. But once you start making awesome stuff like these fritters it’s kind of hard to go back to those sad breakfast foods for lunch. 

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I think the photography is going to take a while to catch up in the savoury department…I did try and do some ‘stylistic’ swishing of sauce and fancy herb placement as you can see but fritters are hard. Fritters are just so ugly. They make up for it though by tasting amazing. Packed with pumpkin, carrot and zucchini as well as cumin and tumeric they’re so flavoursome! And the roasted garlic sauce…oh my goodness. I might of eaten the whole bowl while shooting photos…I’m not going to lie. 

I’ve given quantities for the amounts of vegetables I used but you can sub in sweet potato, more or less carrot and zucchini, basically whatever you have really. I bet even corn would be nice! Just try and keep a good ratio of firm roots (carrot, potato, sweet potato) and the watery vegetables (pumpkin, zucchini, spinach). I used quinoa flour as a little experiment and they worked out so well! You can’t taste the difference at all. Feel free to sub back in plain white flour if that’s what you have though. And you can double or even triple the recipe too if you want, they’re so easy! I have a sneaky feeling they’d taste epic in a sandwich or burger as well. 

I haven’t tried making these fritters without eggs but you could try flax as a binding substitute. If you do let me know how they go! Otherwise these fritters would be completely vegan friendly 🙂 

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 Vegetable Fritters with Garlic Tahini Dipping Sauce:

350g grated zucchini (about 4)

350g grated pumpkin (1/4 large pumpkin)

250g grated carrot (4-5)

1 handful chopped coriander

2 shallots, finely sliced

2 tsp cumin

1/2 tsp each cinnamon and tumeric

100g quinoa flour

4 large eggs, or 4 tablespoons flax mixed with water

Olive oil, for frying 

Mix everything together in a large bowl, seasoning with a little salt and pepper at the end. Heat a large fry pan with a good splash of the olive oil to shallow fry the fritters. Use a big spoon to scoop ladles of the mix (about 3-4 tbsp) into the pan. Using the back of a spatula, push down the fritters carefully so they are flat. Fry on each side for about 5 minutes, draining on a plate with paper. 

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For the dipping sauce:

Roast 4-5 cloves of garlic in the oven until soft in the middle, about 10 minutes. 

Blend with 4-5 tablespoons of tahini and the juice of 2 limes. 

Keep blending, slowly adding water until the sauce is as runny as you like it. Drizzle over the fritters with extra coriander to serve. 
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