Currently showing posts tagged baked

  • Sesame Zucchini Fritters

    These zucchini fritters are the perfect way to use the bounty of summer squash available this season. If you have a food processor they come together in no time at all and are naturally vegan and gluten-free.  Simply gather your ingredients, process, add dry ingredients, and form into balls. Sprinkle with sesame seeds and pop them in the oven. Twenty minutes later crispy orbs of zucchini delight will emerge, ready to be dipped in any number of sauces or condiments. My personal favorite is a lemony avocado mayo. Simply combine 1/4 of a ripe avocado, mashed, with a few tablespoons of vegan mayo and a squeeze of lemon juice. A pinch of sea salt and pepper and you have yourself a  light summer meal or perfect party food. Enjoy!

    Sesame Zucchini Fritters

    Makes 18-20

    Prep time: 10 minutes Cook time: 20 minutes


    2 small-medium zucchinis
    1 small onion
    1 garlic clove
    2 Tbsp fresh parsley
    3/4 tsp salt
    1/4 tsp baking powder
    1/4 tsp black pepper
    1/2 cup rice flour
    1/4 cup nutritional yeast
    3 Tbsp flaxmeal
    3 Tbsp sesame seeds

    1. Preheat oven to 425 degrees and lightly oil baking sheet, or line with a piece of parchment paper.

    2. In a food processor, process onion, garlic, parsley and zucchini until all are a uniform size.

    3. Transfer veggies to a large bowl and add all the dry ingredients, baking powder through flax meal. Stir well.

    4. Wet your hands (mixture will be a bit sticky) and form into small golf ball sized dallops. Place on baking sheet evenly spread apart, and sprinkle the top of each with a generous amount of sesame seeds.

    5. Bake for 10 minutes then remove from oven, flip them over and bake for another 10 minutes until crispy and golden brown. You may have to adjust cooking time based on oven, so give them a check around 8 minutes.

    6. Serve with a simple lemony avocado mayo (see above) or any condiment of choice. Lovely on their own, as an appetizer, or atop a salad.

  • Chili Coated Plantain Crisps

    I discovered the joy of plantains a few years ago when I was researching Venezuelan cooking. I came across a recipe for tostones which I promptly proceeded to make, and which of course (double-fried snack food) was delicious. But if you want to save yourself some trouble (and some cooking oil) you can go ahead and bake them as I did here. The results are wonderfully crispy and satisfying, they're super easy to make, and they can be made a million different ways depending on the spices you use. Eat them on their own, or make a simple dipping sauce as I did here with some ketchup, mustard, and a little lime juice. They are great for parties, or an afternoon snack, perfect when you have a potato chip craving. They are best warm, but if you slice them about half as thick as these, and bake them until they're extra crispy, you'll have something very close to a potato chip that will keep and travel well. You can find plantains at most grocery stores now, but they'll be much more affordable at an Asian or Latino market. Look for ones that are still green, they should be firm without too many brown spots. They will continue to ripen after you buy them (just like bananas) and will become progressively more sweet as this happens. For the crispiest crisps cook them when they are still green as their starches won't have all converted to sugars, and they'll crisp up quite nicely. These will be similar in taste and texture to potatoes, so feel free to really spice em up. The only trick with plantains is peeling them (which is quite simple once you know how), so here you go, a quick video to show you, then you're on your way!

    You will need:

    2-3 green plantains

    1/8 cup neutral high heat oil (avocado, grapeseed, canola, coconut)

    1 Tbsp sea salt

    1 Tbsp chili powder

    1 tsp of vinegar (baslamic, white, coconut)

    1. Preheat oven to 425 degrees. Coat baking sheet liberally with oil, set aside.

    2. Peel plantains and slice them into 3/4" thick slices. Put them in a bowl and toss with a splash of oil, a splash of vinegar (1 tsp), a good pinch of sea salt (1 Tbsp), and 1 Tbsp chili powder (if you're using cayenne, or something hot, go easy on it)

    3. Spread them out in an even layer on the baking sheet and bake for 10-15 minutes, flipping them over when bottoms begin to brown. Bake on the other side for an additional 10-15 until they are golden and crispy. Serve warm on their own or with a bright dipping sauce like this lime ketchup.

    Lime Ketchup:

    1/4 cup ketchup

    1 Tbsp mustard

    juice form half a lime

    Mix in a small bowl.