Today it's 15 degrees celcius in the middle of the day. It's foggy. It's raining. It's miserable. And it's not even winter yet! Something warm and hearty is definitely on the menu tonight! We do 'Meatless Mondays' in our house and this is one of my favourites. You throw it all together and into the oven an hour and a half before you want to eat. Then the oven goes to work cooking and warming up the house at the same time! It's great for afternoons when you're taking the kids to soccer training, piano lessons, or whatever it is your family does. Pop it in the oven before you leave and it's ready when you get home!
The other great thing about the way I've adapted this recipe is that you can make it for how ever many people you are serving. The quantities are in 'per person' amounts, so it can be as big or small as you like. And don't forget to add a couple of extra portions for your lunch tomorrow- yum!! This is also really good with some chopped up organic (nitrite free) bacon or chorizo when we don't want to go vegetarian. You can use diffent veges if you have others you prefer/can tolerate. The orginal inspiration for this recipe came from the Food Intolerance Network and for the 'Failsafe' diet, it recommended using shallot, choko, celery, cabbage and zucchini.
Check out my other Vegetarian recipes here.
Ingredients per person:
- 1 egg
- 1/4 C self raising gluten free flour mix
- 1 medium to large potato, sliced into rounds about 1/2 cm thick
- 1/2 large zucchini, grated
- 1/4 red capsicum, diced
- Large handful of 'greens'- for example, spinach, bok choy, basil, oregano, parsley, chives- finely chopped
- Small spring onion, finely chopped
- 2 gloves garlic, crushed or finely chopped
- a few grinds of salt and pepper
- Plus 1/4 cup oil per FOUR SERVES (I use olive or coconut oil)
- Optional: 2 slices of bacon or 1/4 chorizo sausage per person, diced
- Optional: gluten free bread crumbs and grated cheese of choice (dairy or non) to cover the top
- Preheat oven to 160 degrees celcius.
- In a large bowl, wisk together the egg, self raising flour, oil and salt and pepper to make a smooth batter.
- Stir in all the vegetables, herbs and garlic (and bacon or chorizo if using) until well coated.
- transfer into a square or rectangular baking dish (glass or ceramic work best. If using metal, line with baking paper).
- Push it all in until it's tightly packed and fairly flat on top.
- If desired, sprinkle with some breadcrumbs and over with grated cheese. Or just cover with cheese. Or leave it off- it's still nice without it!
- Place in middle of pre-heated oven and cook for 90 minutes, until cheese is nicely browned and potatoes are soft.
- Serve on its own or with a side salad.