Hello Everyone! I hope that you all had a great weekend and that you all got out and enjoyed the sun, we have been so lucky with this weather and we have to be grateful for it while we have it!
When I was a kid, our family would spend our summers in Victoria with our cousins and we would go to this Greek restaurant called Eugene's which had these amazing fried zucchini sticks that I would order every time that we would go. Of course now I wouldn't be able to eat them with my dietary restrictions so I started thinking of a gluten free version and over the weekend I decided to make my own! I decided to bake the zucchini fries which is also a great alternative to regular fries if you are looking to try something a little bit different! These are a perfect appetizer to have before dinner and would go great with my cauliflower wings. They are so flavorful and have the perfect crunch to them, keep reading for the recipe!
Prep Time: 5 minutes/Cook Time: 50 minutes/Total Time: 55 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Party Food/Snacks/Appetizer
*2 Large Zucchinis
*1/2 a Cup of Non-Dairy Milk (I used Almond)
*1/4 Cup of Almond Flour
*1/4 Cup of Nutritional Yeast
*1/4 tsp of Garlic Powder
*1/4 tsp of Onion Powder
*1/4 tsp of Piri Piri Seasoning
*1/4 tsp of White Pepper
*1/4 tsp of Sea Salt
*Preheat the oven to 350 degrees Fahrenheit
*Cut the ends off the zucchinis and then cut the zucchinis in half. Slice the zucchinis into fries and set aside.
*In a mixing bowl add the milk, set aside. In a different bowl add the almond flour, nutritional yeast, garlic powder, onion powder, piri piri seasoning, white pepper and sea salt. Stir to combine. Set aside.
*Individually take a zucchini fry and dip it into the milk, then place it into the other bowl with the dry ingredients and coat the zucchini with the mixture. Place onto a parchment lined baking sheet. Continue the process until all the zucchini has been coated and put onto the baking sheet.
*Place the zucchini into the oven and bake for 25 minutes. Take them out and flip them over. Bake for another 20 to 25 minutes until the coating is a golden brown and noticeably crispy. Take out of the oven and allow to cool for a few minutes.
*Place zucchini fries onto a plate and serve with ranch dipping sauce (recipe here), barbecue sauce or ketchup. Enjoy!
I hope that you have enjoyed this recipe. I was really impressed by how these turned out and will be making them again in the future! They are quite similar to the onion rings that I have made (recipe here) but these are different because the piri piri really gives them a unique taste and the almond flour gives it a different texture which I actually liked quite a bit! These really do bring me back to being a kid and all the great memories spending the summers on the beach with my family. I am curious, what recipe or food reminds you of a time you were growing up? Let me know in the comments below! Hope you all have great weeks!!
Hello Everyone! I hope that you are all doing good! It has been a bit since I last posted a recipe but things have been really busy with work and life in general! I have a bunch of recipes that I have shot but just haven't had the chance to write them out, hopefully now that things are a little less hectic I can be back to a normal posting schedule! Today I am going to share another hummus recipe (Roasted Carrot and Parsnip Hummus Recipe here) but I have to say that this is the best hummus I have made in my opinion! It is smokey and cheesy and so good! Keep reading for recipe!
Total Time to Make: 5 minutes
Gluten Free/Dairy Free/Vegan/Plant Based/Dips/Hummus/Easy/Party Food
*3/4 Cup of Cashews (Soaked in hot water for at least an hour)
*1/2 Cup of Veggie Broth
*2 Garlic Cloves
*Juice of Half a Lemon
*1/2 Cup of Nutritional Yeast
*1 Can of Cooked Chickpeas
*2 Tbsp of Tahini
*1 tsp of Sea Salt
*4-5 Drops of Liquid Smoke
*Fresh or Dried Herbs of Choice (I used basil, dill, parsley, oregano and ground white pepper) (use as much or as little as you want)
*Soak the cashews for at least one hour before preparing the hummus, the longer the better though as you want the cashews to blend well.
*In a high speed blender or food processor place the cashews, veggie broth, garlic, lemon juice, nutritional yeast, chickpeas, tahini salt, liquid smoke and dried herbs. Blend until smooth.
*Place in a bowl and serve immediately with gluten free crackers, gluten free pita or veggies. Enjoy!
As I mentioned, this is my favorite hummus recipe that I have made so far. I feel like the smokiness makes this dip unique and it should come as no surprise that anything that tastes cheezy, I am down to eat! The cashews add a creaminess that I have not really tasted in a hummus before and with the tahini it is really a winning combination. This dip tastes great with veggies and crackers but tortilla chips or pita would also taste great! This dip would be perfect to bring to a barbecue or a party and would pair great with my Roasted Red Pepper Dip.
It is hard to believe that we are already into June and that summer is fast approaching! I am curious what you all have planned for the summer. Let me know in the comments below!