1 week Ago By Lauren Lovatt
Feel like eating a high-class meal in the comfort of your own home? This simple, but impressive dish from the Mind Food: Plant-Based Recipes for Positive Mental Health cookbook is your ticket.What you need:For the tzatziki: 1 cup plain vegan yogurt 1⁄2 large cucumber, grated 1 garlic clove 1⁄2 cup parsley, finely chopped 1⁄4 teaspoon salt For the zucchini fillets:1 large zucchini2 tablespoons olive oil 1⁄4 teaspoon saltFor the chimichurri: 1 bunch parsley, finely chopped 1 bunch cilantro, finely chopped 1 shallot, finely diced 2 mint sprigs1 red chili, finely chopped 1 cup olive oil 1⁄4 cup apple cider vinegar 1 garlic clove, crushed Zest of 1 lemon 1 teaspoon agave1⁄2 teaspoon saltWhat you do:For the tzatziki, in a small bowl, mix together all ingredients. Set to side.
For the zucchini fillets, cut zucchini into three 2-inch pieces. Cut each piece into three, lengthwise, to achieve even filets. Cross-hatch each fillet evenly.
In a frying pan over medium heat, warm oil until hot and add filets skin-side-up. Cook until golden, then flip onto skin side until cooked through. For the chimichurri, in a medium bowl, mix all ingredients and leave to rest for 5 minutes.
To serve, place tzatziki in three or five dots on plate. Lay each filet over dots and drizzle with chimichurri.Feel like eating a high-class meal in the comfort of your own home? This simple, but impressive dish from the Mind Food: Plant-Based Recipes for Positive Mental Health cookbook is your ticket.
What you need:For the tzatziki: 1 cup plain vegan yogurt 1⁄2 large cucumber, grated 1 garlic clove 1⁄2 cup parsley, finely chopped 1⁄4 teaspoon salt For the zucchini fillets:1 large zucchini2 tablespoons olive oil 1⁄4 teaspoon saltFor the chimichurri: 1 bunch parsley, finely chopped 1 bunch cilantro, finely chopped 1 shallot, finely diced 2 mint sprigs1 red chili, finely chopped 1 cup olive oil 1⁄4 cup apple cider vinegar 1 garlic clove, crushed Zest of 1 lemon 1 teaspoon agave1⁄2 teaspoon saltWhat you do:For the tzatziki, in a small bowl, mix together all ingredients. Set to side. For the zucchini fillets, cut zucchini into three 2-inch pieces.
Cut each piece into three, lengthwise, to achieve even filets. Cross-hatch each fillet evenly. In a frying pan over medium heat, warm oil until hot and add filets skin-side-up.
Cook until golden, then flip onto skin side until cooked through. For the chimichurri, in a medium bowl, mix all ingredients and leave to rest for 5 minutes. To serve, place tzatziki in three or five dots on plate.
Lay each filet over dots and drizzle with chimichurri..
