Zazulete Ynn Anuca Romanța Ion
When summer feels close, one of my favorite dishes for enjoying fresh herbs and other goodies is zucchini croquettes, an easy and quick recipe that you can enjoy both hot and cold, as a simple crunch or with your favorite dip (such as any refreshing yogurt or cheesy dip). I often cook them through summer and autumn and they are a tasty and nutritious alternative to meat. I prefer to cook them as deep fried in vegetable oil, for the extra crustiness, but if you prefer the healthier version, cook them in your oven, over parchment and sprinkled with some olive oil.
Moreover, you can use this recipe as veggie burger idea. Quite a versatile dish, when it comes to its uses, possible combinations of veggies or when it comes to the sauces and dips you can enjoy it with. And a great addition to any party, you know me, a part girl, always thinking of party food!
Finally it gets hot! And that means I can show you all those fast and light dishes guaranteed to be perfect additions to your weight-loss diet. This one has to be my favorite because not only it is fast and easy to prepare, it’s also packed with nutrition and flavors using only 6 ingredients, and I already counted the olive oil. Another reason is because of the chayote.
For those of you who don’t know about this beloved vegetable of Vietnam, this is one of the magic 3 vegetables in Vietnamese cuisine, along with potato and carrot. They’re the magic 3 because they’re so versatile, can be found all year round and they don’t need lots of spices to be made into satisfactory meals. Chayote (also chayote squash or chayote fruit), in Vietnamese is called su su which is a French word (chouchou: beloved), is a plant in the gourd family. What we use in this recipe is the fruit of this plant. Vietnamese also eat the chayote young stems but that’s another story, let’s get back to our fruit. (At first you won’t find it look like a beloved fruit but wait till you taste it)
This fruit is rich in water, potassium, zinc, dietary fiber, vitamins B6 and C, all of those make it weight-loss diet friendly. When cooked, the taste of chayote is naturally sweet. Depends on how you cook it, chayote can be juicy and crunchy or buttery and sweet. I read that in some other countries, people eat the young chayote without removing the skin. In Vietnam we only eat big juicy chayote so if you know how young chayote tastes like, I’d love to hear about it. Big juicy chayotes (the ripe ones) mean you need to peel their skin in a certain way to avoid sticky-hands-disaster, but first let me share with you how to choose a good chayote.
Zazulete Ynn Anuca Romanța Ion
Barbecue season is officially open! Now, you know you can grill anything and everything, but one of the stars of my barbecues is a vegan recipe, that you can try each season in its specific combination, a salad made of grilled veggies and seasonal greens.
The smell of veggies and legumes inaugurating the barbecue on a fine May day, with birds singing, passing clouds, roses saying "hello!" is one of those rituals telling you: "and now everything will be all right, baby!"
Cover photo: Thao Uyen
A melting pot experience, in more than one way. Welcome to our Epicurean adventure!