aUstRaLIA hAs nO cULtUre

but zucchini slice begs to differ.

This piece was written on Dharawal land. Always was, always will be Aboriginal Land.

So it’s highly known and scientifically proven (hmm) that white Australia’s culture consists as a southern hemispheric answer to its colonising counterpart, the equally booze-driven United Kingdom. Of course, there are large pockets of richer and deep-rooted culture here, such as those of the traditional custodians of this land or the amazing first, second and third-generation immigrant communities that bring so much vitality to this place. So yes. Australia does have culture, one that was colonised and replaced by all things British. Much of the effects of this forced conformity and the continual wiping out of Indigenous cultures are still felt today.

However, there is one food whose origins are pretty much unknown, but has been claimed by Australia. It’s a bit of an unsung hero. And that is the humble zucchini slice. If you’ve never had it, you’re missing out. It’s quick, cheap and delicious and only requires one pan for cooking. The only thing is, it’s not very vegan, with many iterations of the recipe containing eggs, milk and even bacon. But I love a good challenge, and set out to veganise it. I had to try a couple of different things but a combo of chickpea (besan) flour + silken tofu seemed to do the trick. If you’ve got an abundance of zucchini, this is the way to use them up!

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ingredients.

serves 3 or 4

• 2 medium zucchini (+ 1 handful spinach and kale if desired)

• 1/2 red onion

• 1 clove garlic

• 1 sprig rosemary

• 1/2 cup chickpea flour

• 1/4 cup nutritional yeast

• 1/4 cup olive oil

• 1/2 cup vegan cheese

• 1 package silken tofu

• Salt and pepper

• Peri Peri sauce, to serve

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how to.

1. Preheat oven to 200c. Slice onion, and grate zucchini. Put in a lined square baking tray. Season with salt and pepper and add chopped rosemary.

2. In a blender, add all other ingredients, retaining the tofu water and blend until smooth.

3. Add mixture to zucchini and mix until evenly spread.

4. Bake for 25-30 mins until golden brown, serve hot or at room temp with peri peri on the side! You can even fry the leftovers if you want it crispy again.