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Currently showing posts tagged crispy

  • Crispy Spiced Cauliflower & Okra

    Okra, if you're not familiar with it, is a tasty little pod that is common in Middle Eastern, African, Indian, and Southern dishes. Pros: It has a unique, mild flavor, is very high in Vitamin C, fiber, and folate, and can be cooked a myriad of ways. Cons: it is sometimes hard to find in stores, and the pods contain a somewhat slimy substance, a mucilage, that can either be used to thicken a stew or gumbo, or minimized by roasting in the oven as we do here. Okra can be found in many local international grocery stores, including Indian, Asian, African, and Middle Eastern, and may be available at stores like Whole Foods or Trader Joe's. Our local (and preferred) source in Seattle is Lenny's Produce in Greenwood, which is a great little place for many unique fruit and vegetable finds at great prices. If you can't find okra or aren't a fan, make this with just cauliflower or cauliflower and mushrooms instead! Wonderful with a side of basmati rice, this is a fast and very healthy dish that can be prepared easily on a weeknight. The spices are quite fragrant in this, and not only satisfy our taste buds, but also offer us many medicinal benefits. Spice liberally!


    Crispy Cauliflower and Okra

    Serves 2-4

    Prep time: 10-15 minutes Cook time: 20 minutes

    1 head cauliflower, cut into florets
    3 cups okra, cut into one inch pieces
    1 tsp salt (or more to taste)
    1 Tbsp whole cumin seeds
    1 tsp ground turmeric
    1/2 tsp cayenne pepper
    1 Tbsp brown mustard seeds
    1 Tbsp high heat oil (avocado, coconut, canola, grape seed)
    1 Tbsp rice flour (or potato starch)
    2 Tbsp fresh cilantro, chopped
    2 tsp fresh lemon juice


    1. Preheat oven to 450 degrees and place tablespoon of oil on metal baking tray.

    2. Chop okra into one inch pieces, discarding top caps, and pointy bottoms. Chop cauliflower into uniform florets. Place both on baking sheet and use your hands to toss in oil. Sprinkle with rice flour, all spices, and salt and toss to coat again.

    3. Place in oven and bake for 10 minutes, toss well for even browning, and bake for an additional 10 minutes until cauliflower and okra are both browned and crispy. Sprinkle with freshly chopped cilantro and a squeeze of lemon juice just before serving. Enjoy with a side of basmati rice, a nice tamarind chutney, a simple dal, or a la carte!

  • Super Flax Green Bean Fries

    Perhaps one of the easiest (and tastiest) recipes of this summer, these green bean fries are off the charts. Baked in the simplest (and healthiest) crispy coating you can imagine, these are heavenly. I picked these green beans from our garden, preheated the oven to 425, snipped their ends, and threw them in a bowl with some avocado oil, flax meal (yep!), salt and pepper. Flax oil can be compromised by heating to high temperatures, but whole (or ground) flax seeds are heat stable when baked, up to 660 degrees! Flax meal makes delicious nutty coating that is high in much needed omega 3s. Nice alternative to breadcrumbs, and they are naturally gluten-free. Ten to fiften minutes later these were browned to perfection and ready to go. A small bowl of ketchup mixed with a pinch of curry powder, and these are elevated to divine. Give them a try, may become your new go-to for green beans!


    Super Flax Green Bean Fries

    Serves 2-4 Prep time: 5 minutes Cook time: 10-15 minutes

    1 lb fresh green beans, ends snipped
    3 Tbsp flax meal
    1 tsp sea salt
    1/2 tsp freshly ground black pepper
    1 tsp avocado oil (or other high heat oil)


    1. Preheat oven to 425 degrees.

    2. Toss green beans with all ingredients in medium bowl until coated well.

    3. Spread into an even layer on baking sheet, and bake 10-15 minutes until golden brown and crispy.

    4. Prepare dipping condiment of choice, highly recommend curry ketchup (ketchup with pinch of curry powder mixed in). Enjoy!

  • 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

    Ingredients:

    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.

  • Cauliflower Crisps & Tangy Tahini Dressing

    I don't fry food that often, but when I do, I make sure it tastes amazing. This is one of those instances. A picnic in the park with some dear friends warranted a creation of some serious summer comfort food. Cauliflower florets are coated in cornmeal and mediterranean spices like oregano and sesame, then served with (or directly dipped in) a tangy tahini dressing flecked with fresh parsley. It would make a really lovely appetizer, side dish, or snack. Be sure to use a high heat oil for any type of frying (oils with a lower smoke point are heat damaged, and potential carcinogens can form) avocado oil is our favorite high heat oil (up to 500 degrees), but grape seed and organic canola oil would also work. Enjoy!


    Cauliflower Crisps & Tangy Tahini Dressing

    1 head cauliflower, cut into florets

    2-3 Tbsp rice flour

    2-3 Tbsp cornmeal

    1 Tbsp nutritional yeast

    1 tsp sea salt

    1 Tbsp oregano

    2 Tbsp sesame seeds

    pinch cayenne pepper

    1.5-2 cups avocado oil

    Tangy Tahini Dressing

    1 clove garlic, smashed

    to taste sea salt

    1/2 cup tahini

    2 Tbsp lemon juice

    water as needed

    1/4 cup parsley, finely chopped

    to taste black pepper


    1. Break/cut cauliflower into uniform bite sized florets. In a large bowl toss with both rice flour and cornmeal, salt, oregano, sesame seeds, n. yeast, and pepper.


    2. Heat a deep skillets worth of oil over medium high heat. When hot add cauliflower florets, one batch at a time and fry 4-5 minutes until golden brown on all sides. Drain on paper towels and keep warm in oven if necessary.


    3. In a mortar and pestle (or small bowl), smash 1 clove garlic with the sea salt. Add tahini and lemon juice and stir. Add water in a thin stream, stirring until thin and creamy consistency is reached. Add parsley and black pepper and season to taste. Serve cauliflower with dressing, either as a dipping sauce or drizzled over top.