Gluten Free Vegan Living

Zucchini season is just around the corner — and what to do with all those Zucchinis?

Dietitian On the Run has shared the following Gluten Free Vegan Zucchini Fritters recipe.

Gluten-Free, Vegan Zucchini Fritters

Recipe adapted from Alexandra’s Kitchen

2 zucchinis, coarsely grated (I had one large, one small)
1 medium white potato, coarsely grated
1/4 cup yellow onion, diced
1/4 cup Quinoa flour
Salt to taste
1 tsp dried rosemary (or herb of choice)
1 tsp dried thyme (or herb of choice)
1.5 Tbsp olive oil, divided

Mix all ingredients together in a small bowl – reserve 1 Tbsp oil for “frying”.

Heat remaining oil over medium in a deep sauté pan. Form mixture into “patties” – this is a loose term, as you’ll notice these are very moist and don’t seem to stick initially. Just form those patties and trust the veggies.

Cook on each side for 4-5 minutes, until browned and sticking. Just like a pancake, you’ll know when to “flip” because it will actually do so (vs. crumbling into tiny zucchini+potato pieces).

I could do three fritters at a time; this batch made a total of ~12.  One serving is 2-3, depending on how big you make them.

READ FULL ARTICLE

If you are looking for some unique ways to fix zucchini (and other veggies), I suggest you check out the post that inspired this recipe:  Alexandra’s Kitchen. (NOTE:  Not all her recipes are Gluten Free or Vegan!)

The particular post referenced talks about using Turner Slicers and Mandolins for slicing your veggies into new and interesting tastes!  We love using our turner slicer for making “veggie spaghetti” .  They are fun and easy to use.

If you are interested in turner slicers or mandolins, check out this link:  Turner Slicers & Mandolins

I never had roasted vegetables into I was well into adulthood.  My mother boiled vegetables when I was a kid and my husband steamed vegetables.  Learning to roast vegetables (first time I had them was at my sister-in-laws) was simple and easy — and tasted wonderful!!

Even now, as I eat most of my veggies raw, I enjoy a plate of Roasted Vegetables from time to time.

Roasted Brussels Sprouts with Onions and Potatoes

Ingredients:

1/2 lb mixed fingerling potatoes (or any potatoes cut into bite-sized pieces)

1/2 lb brussels sprouts, halved

1 large onion, cut in one-inch pieces

3T olive oil

1T sweet smoked Spanish paprika

1 tsp garlic powder

1 tsp sea salt

Kale is a very nutritious vegetable green — but how do you fix it?  Check out this recipe for Gluten Free Vegan Almond Butter Kale.  And, its been years, but I use to work near this restaurant back when I lived in California!

I share my recent experience with the gluten–free vegetarian menu at Palo Alto, Ca restaurant Calafia and a new recipe I developed for an almond sauce kale …

Almond Butter Kale Recipe

2 tsp. grapeseed or olive oil
1 small to medium bunch of kale, rinsed and dried with spine cut out, chopped
3 tbsp. diced onion

sauce:
1/4 cup roasted almond butter
2 tbsp. hot water or more for desired texture
1 tsp. agave nectar, maple syrup, honey (look for neutral flavored honey), or simple syrup
1 tsp. lime or lemon juice
herbamare or your favorite salt blend
dash cayenne pepper or paprika

READ FULL RECIPE plus references to several other Kale based recipes!

I am looking forward to trying this kale recipe!!

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