Vegetable Fritters & Protein Dips by Cook It with My collab

I invited today to my blog my great friend, cook and entrepreneur Juliana Zarate. You need to try this is you like spicy, vegan, protein rich food!

Ingredients

Avocado/Tofu dip
1/2 Avocado
100 gr tofu
3 leaves Mint
1 tablespoon wasabi
1 teaspoon of Dijon Mustard
1 teaspoon olive oil
Pinch of salt
Optional: 1 tablespoon of water
Optional: Black sesame seeds to decorate

Mix all ingredients except for the black sesame seeds in a processor. Add water if the mix is too dry.
Serve of a bowl and decorate with slack sesame seeds.

Black Bean dip
1 tin organic black beans
1/4 red onion
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon chilli flakes
1 teaspoon olive oil
2 Garlic cloves
1 Tablespoon of vinegar
Water
Salt & pepper to taste
1 red chilli
5 sprigs of coriander
Optional: 1 Grated carrot

Roughly chop 4 sprigs of coriander & the red chilli. Mix in a bowl with 1/2 teaspoon of vinegar and a pinch of salt and set aside.
Heat a pan over medium-high heat, then add the oil onions, garlic and grated carrot*. Allow to cook for 5 minutes or until they begin to soften (add water if the pan dries).
Add a splash of vinegar, chilli, paprika, cumin & cinnamon, mix to combine and cook for 1 more minute.
Drain and wash the black beans, then add it to the pan. Mix to combine and cook for 4 minutes. Add water whenever the pan dries.
Add salt & pepper to taste, then add to a processor and mix everything plus the remaining 3 sprigs of coriander. Process until obtaining a smooth texture.
Serve in a bowl with a topping of coriander & chilli.

Vegetable fritters

1 tablespoon white wine
1 teaspoon of vinegar
4 mint leaves
1/2 teaspoon chilli flakes.
1 tablespoon of olive oil
1/2 Butternut squash
1 Courgette
Sea salt & pepper to taste

1. Wash & peel the butternut squash, then cut it lengthwise into 1/2 cm thick slices
2. Wash the courgette. Then slice it diagonally into long strips.
Wash and chop the min leaves as small as you can.
Heat a pan over medium heat, add half the oil and place the butternut squash. Make sure they are coated in oil. Cook over medium heat for approximately 4 minutes each side or until they begin to blacken. Add a bit more oil if the pan dries out. Remove from the pan.
Return the pan to the hob over medium-high heat, add the remaining oil, the courgette slices the chilli, a splash of wine, and the chopped mint. Stir fry until they begin to brown and remove. Be careful not to break the slices. Remove from the pan.
Stack each butternut squash slice with a courgette squash. Add sea salt over.
Eat each stack with protein dip over it.

Note: should you have time, bake the squash in the oven with olive oil for 25 – 30 minutes instead. Only add salt after you have baked the squash.

vegan meal

More of this and plenty of valuable nutrition information very soon on on my blog and on Cookit.co

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