Vegetarian & Vegan Australia Day Barbeque Ideas

January 25, 2013 by 8 Comments

OLYMPUS DIGITAL CAMERAIt’s Australia Day this Saturday, one day of the year when it is literally considered unpatriotic not to grill something. Eight months into meat abstinence (LOL), it still feels a bit weird to be a vegetarian at a barbeque. It’s not that I’m ever confronted by people questioning my dietary choices (because I don’t hang out with jerks), but barbeques in Australia are meat-centric experiences and if not adequately prepared I’m struck by FOMO (that’s fear of missing out, Mum). Whether or not you celebrate Australia Day, here are some hand-picked vegetarian and vegan barbeque ideas:

Jamie Oliver Killer Mexican Barbecued Corn on the Cob
I love corn on the cob. Grill it and cover it with cheese, chilli, lime and I would marry it if I could.

101 Cookbooks Grilled Salt and Vinegar Potato Slices (vegan)
Yum! This is the souped-up version of the plain potato slices we threw on the barbie growing up.

The Pioneer Woman Grilled Zucchini with Yummy Lemon Salt (vegan)
I also love grilled zucchini. The addition of lemon salt makes it so fresh and zingy. Do want.

Post-Punk Kitchen Quarter Pounder Beet Burgers (vegan)
BAM. These are for real. I’m the type of vegetarian who perks up at the description of their ‘vaguely disturbing meat-like appearance.’ These contain heaps of plant-based protein as well.

Veggie Num Num Sundried Tomato and Pinenut Seitan Sausages (vegan)
Packet vegetarian sausages at a barbeque are a bit depressing, aren’t they? I am pining for one of these with tomato sauce wrapped in soft white bread.

Delicieux Crunchy Cucumber Salad
After I’d filled up with grilled veggies, burgers and sausages, I’d so appreciate this simple, cool, crisp salad.

Easy as Vegan Pie Lamingtons
I know, I know. I couldn’t resist.

PSA: The molten gorgeousness on my nails is Zoya Nail Lacquer in Jules, which I snaffled up for $5AUD from Jac’s blog sale this week.

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Sweetcorn, Feta & Zucchini Fritter Recipe

January 20, 2013 by 4 Comments

Sweetcorn, Feta & Zucchini FrittersI can tell at a glance that it was Johanis rather than myself that took this picture – Johanis’ photographs are all ‘POW! ANGLES!’ and mine are more ‘Oh, here’s a thing I wanted to show you.’ Actually, taking these particular pictures was a traumatic experience, because we were both very hungry (verging on hangry), these fritters and salad were our dinner, and Johanis thought that none of the pictures he took were quite right. In the end I lost it and said, ‘NO MORE ANGLES! LET’S JUST EAT THESE MOFOS!’

And we did eat them, and they were good. These fritters are totally more-ish; it’s something in the combination of fresh and crunchy sweetcorn, soft and salty feta, and bright basil and dill. I’ve had several fritter-related disasters in my lifetime, but I promise you these are really easy. The zucchini helps to bind the mixture together really well (not to mention sneaking in extra veggies) without needing tons of batter, which helps with any issues with the mixture not cooking through or falling apart.

Sweetcorn, Feta & Zucchini Fritter Recipe
 
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This recipe yields about 8 medium-sized fritters (mine were on the small side).
Author:
Serves: 4

Ingredients
  • ¾ cup of plain flour
  • 2 eggs, beaten
  • A splash of milk
  • 2 zucchinis, grated
  • 2 corn cobs
  • 200g of feta, cubed
  • A small handful of dill and basil, chopped
  • Salt and pepper
  • A knob of butter
  • A splash of olive oil

Instructions
  1. Sift plain flour into a large mixing bowl and add the eggs and a splash of milk. Stir the mixture until it forms a batter.
  2. Add the grated zucchini, cubed feta, and chopped herbs. Use a knife to remove the corn kernels from the cobs and add these as well. Mix together and season with salt and pepper. You can add another splash of milk if the batter seems too thick.
  3. Form the mixture into fritters (it helps if you have wet hands), place the fritters on a tray, and put them into the fridge for about half an hour to firm up.
  4. Heat the butter and the olive oil in a large frying pan until the mixture starts to foam. Add the fritters to the pan (in batches) and fry on each side on medium heat until golden-brown and cooked through (this can take up to 10 minutes).

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