Veggie Side Dishes Archive

Mexican Style Cowboy Caviar

Posted August 3, 2013 By Sandy

Being a Mexican food lover, I created a new recipe that I am calling Mexican Style Cowboy Caviar!  I took an old recipe I found online for Cowboy Caviar and “Mexicanized” it!! If you have never had Cowboy Caviar, it is a mix of corn, beans, tomatoes and other veggies that make a great chip […]

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Veggie Stir Fry

Posted March 16, 2013 By Sandy

Becoming Vegan was pretty easy for me.  I have always loved vegetables — I was one of those strange kids would would rather eat a salad than most anything else.  As an adult, I have extended my menu beyond the salad into Veggie Stir Fry amongst other veggie dishes. Veggie Stir Fry is easy to […]

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Apple Cinnamon Kale Chips

Posted November 28, 2012 By Sandy

If you are like me, you are looking for ways to include more nutritious greens, like Kale, in your diet.  Kale is an excellent source of beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium.  I use it in smoothies, but I have been told that it makes really good tasting ‘chips’. […]

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Gluten Free Vegan Grilled Asparagus Sandwich

Posted November 26, 2012 By Sandy

Grilled Asparagus Sandwich?  My interest was peaked, so I took a look and near laughed through the whole 6 minute vide0 — not because the recipe is funny in some way, but because Jason Wrobel is just a funny guy! Take a look at the video and tell me what you think! I found the […]

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Garlicky Sweet Potatoes

Posted November 9, 2012 By Sandy

Candied Yams were a Thanksgiving tradition at my house when I was growing up.  I loves them, so of course, I followed the tradition with my own kids.  But now that my kids are all grown and moved away, I have been looking for some variety in my menu.  (I still get an occasional call:  […]

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Spicy Potato Fritters

Posted October 4, 2012 By Sandy

I don’t promote many recipes that call for deep frying.  Not sure why as I recommend coconut oil and I don’t think you can get too much coconut oil!  This recipe for Spicy Potato Fritters looked too good to pass up! The original post is by Sangeetha Manikandan, from southern part of India, and posted on […]

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Sweet Potato Pasta

Posted September 24, 2012 By Sandy

There are numerous different food combinations that I have never tried.  After becoming Gluten Free and Vegan, my food choices became limited in some areas, but expanded greatly in other directions.  Had it not been for my allergies, I probably would never had the pleasure of eating quinoa!  Or coconut milk (or oil) … or […]

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Zucchini Fries

Posted September 18, 2012 By Sandy

I don’t know anyone who does not like french fries — but as we all know, french fries are not the most healthy food to eat.

Recently, I found this recipe for Oven baked Zucchini Fries!  Sounds like the perfect  combination of crunch, taste and nutrition!  And of course, if you have ever grown zucchini, you know that most of time there is an overabundance of fruit!  (My husband has a joke about leaving your car unlocked this time of the year because if you do, you will find a box of zucchini on the seat!!).

Oven Baked Zucchini Fries

Recipe Type: vegetable, zucchini fries
Author: by Alisa Fleming, posted in
Prep time:
Cook time:
Total time:
Serves: 6
  • 1-1/2 lbs zucchini (about 4 zucchini)
  • 2-1/2 cups crunchy, whole grain cereal
  • 1-1/4 teaspoons salt
  • 1-1/4 teaspoons garlic powder
  • 1-1/4 teaspoons onion powder
  • 1/4 cup dijon mustard
  • 1/4 cup olive oil
  • 3 tablespoons water
  1. Preheat your oven to 425ºF and place a couple of racks on a baking sheet (I use cooling racks) or grease a large baking sheet.
  2. Cut the ends off of the zucchini, and slice each into sticks that are about 1/4-inch thick and 3 inches long. Set aside.
  3. Place the cereal, salt, garlic, and onion powders in a spice grinder or food processor, and pulse several times, until fairly well-ground, but still like coarse crumbs. Place the crumb mixture in a shallow dish.
  4. Whisk together the mustard, oil, and water in a large bowl, and add the zucchini sticks, tossing to coat.
  5. One by one, remove the zucchini sticks from the dijon mixture, letting any excess drip off, and roll them in the crumb mixture to coat.
  6. Place the zucchini sticks on the racks or baking sheet, and pop them in the oven for about 20 to 30 minutes, or until they are crisped up to your liking and tender on the inside. The zucchini will soften a bit more on the inside as they cool.


The author suggests Erehwon Supergrain Cereal ( A gluten-free buckwheat & hemp cereal that is SUPER crunchy). I was unable to find that particular cereal on Amazon, but found the following ones that sounded really good:

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Pizza Flavored Kale Chips

Posted August 16, 2012 By Sandy

I have always wondered how to make Kale Chips — and then I stumbled across this Pizza Flavored Kale Chips recipe.  Sounded really interesting and the author, Chef Amber Shea, includes LOTS of photos in her post! Look at all those nutritious ingredients!  I’ll have to try this recipe for sure!! Pizza Kale Chips dairy-free, […]

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Mango Salsa Recipes

Posted July 25, 2012 By Sandy

Today is Mango Salsa Recipe day and I have a couple recipes for you. First is a Gluten-Free Corn, Mango and Black Bean Salsa from Living Without magazine and the other two are recipes I have developed and used. Gluten-Free Corn, Mango and Black Bean Salsa 2-3 ears corn, cut corn off the cob 1 […]

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