Ottolenghi has some fabulous recipes for savoury cakes/loaves and I decided to use some of the beautiful courgettes/zucchini in my veg box to try out one. Normally, I stick to a recipe pretty faithfully, but this time I made a number of changes and they worked reasonably well. I decided to see if this could be done as an entirely planted-based recipe, and it can. You can swap flax eggs for eggs (2tbsps of ground flax and 5 tbsps of water in place of 2 eggs), non-dairy cheese for cheese, and non-dairy yogurt for yogurt with no problems at all. Also, our household is on a smokey chipotle kick right now, so for the tomato chutney I used chipotle paste, ancho flakes, garlic powder, onion powder, and liquid smoke as the flavouring, and I swapped the curry powder for smoked paprika in the cake. We’ve been tucking away at this cake happily all evening. Here is the recipe, in case you want to give it a go:
adventures with my veg box 