Baked Zucchini Fries

I've developed a dislike for zucchini which may have stemmed from eating it so often. Sadly, it manages to end up in our weekly organic food co-op box every week without fail. But I'm determined to eat local and seasonal, therefore I accept the zucchini with as much grace as I can muster and try to get creative with the cooking. Everyone loved these little fries, so until next week, the zucchini challenge has been conquered.

2 large zucchini
1 cup plant based milk
1 teaspoon dijon mustard
1/2 cup all purpose flour or gluten free flour
3/4+ cup regular or gluten free bread crumbs (Italian, plain, or panko will work)
Spices of your choice (I used roughly 1/4 teaspoon of each of the following spices: onion powder, garlic powder, mustard powder, a pinch of salt, and some black pepper)
Plant based ranch dressing (found at Whole Foods made by Follow Your Heart)

Preheat oven to 400°F on the convection setting.

Cut the zucchini into even strips, set aside. Have three small bowls prepared, one with the flour, the other with the plant based milk and Dijon mustard whisked together, and lastly the one with the bread crumbs and spices. Dredge your zucchini into the flour, then in the milk mixture, then lastly into the bread crumbs. I used a fork to avoid the 'club fingers' that tend to happen when battering anything.

Place battered zucchini on a greased baking sheet and bake for 15-20 minutes. Serve hot with the ranch dressing for dipping.

Roasted Radishes

A gorgeous bundle of rainbow radishes came in my food co-op box last week and I was immediately stumped. Eventually a friend suggested I roast them off in the oven, she said they lose that bitter taste and sort of remind her of mini potatoes when they're done. I gave it a go and I was so impressed. Now I'll finally have something to look forward to when I see the radishes in the co-op box again.

1 bundle of rainbow radishes
1-2 tablespoons olive oil
Salt
Herbs de Provence
Optional: Squeeze of lemon

Preheat the oven to 450°F.

Clean the radishes and remove the tops. Cut the larger ones in half and remove any blemishes. Toss them in the olive oil and sprinkle with a pinch of salt. Roast for 15 minutes, or until fork tender, flipping them halfway through. When they come out of the oven sprinkle them with a little herbs de Provence and a squeeze of lemon. Serve warm.

Roasted Sweet Potato Mash

There is such a difference in flavor when you roast a sweet potato whole vs. cutting it up and roasting it. I can't explain it, both are great, but they're so different. For this mash I roasted the sweet potato in cubes, which both lends to a different flavor and saves cooking time. It's a simple mash that isn't very sweet, like most other sweet potato mashes. Give it a go, I served this with some maple roasted Brussels sprouts, what a good combo!

2 medium sweet potatoes
1/8 teaspoon red pepper flakes
Salt to taste
1 1/2 tablespoons maple syrup
1/4+ cup coconut milk from carton, not can (found in the aisle with the almond milks)
1 tablespoon plant-based butter
2 sprigs of thyme, leaves only

Preheat the oven to 375°.

Peel your sweet potatoes, then cut them into 1 inch by 1/2 inch cubes. Spray a cookie sheet with some non-stick spray (I use a coconut oil non stick). Place your sweet potatoes cubes on the cookie sheet, sprinkle with the red pepper flakes and salt and then lightly mist with more non-stick spray. Bake in the oven until they are soft enough to be flattened by a fork, about 20-30 minutes.

Transfer sweet potatoes to a food processor along with the rest of the ingredients. Process until completely smooth. You may need a little more coconut milk to get your desired consistency. Serve warm. You can even add a pinch of cinnamon over top before serving if you're feeling really festive!

Zesty Roasted Asparagus

Once again this brilliant recipe comes from my friend Anna. Seriously girl, can't you open up your own restaurant already?? This dish will definitely be a side at our vegan thanksgiving this year! Oh, and Anna, even though I know you'll be spending the holiday in KY with your family, just know my family has extended the offer. Clearly the way into our hearts is with food!

1 bundle asparagus, trimmed and washed

Olive oil

1 teaspoon garlic powder, plus extra for later

Salt

Lemon, cut in half

2-3 tablespoons nutritional yeast

Preheat your oven to 425°F. 

Lightly spray a baking sheet with non-stick cooking spray (I use a coconut oil non-stick). In a bowl drizzle some olive oil (a few teaspoons) over the asparagus, then sprinkle the garlic powder and salt to taste, and the juice from half a lemon, toss to incorporate. Lay your seasoned asparagus out on the prepared baking dish and roast in the oven for 15 minutes. If you're using pencil-thin asparagus adjust your cooking time to 8-10 minutes. 

Once the asparagus are out of the oven allow to cool slightly, then sprinkle the nutritional yeast over top, along with another pinch of garlic powder, extra lemon juice, and salt to taste. Give the asparagus a good toss so the seasoning is well distributed, arrange on a dish and serve.

Sauteed Sugar Snap Peas

This is one of those quick, throw together recipes- very forgiving and very satisfying. There is something about the freshness of a sugar snap that I just love.

1 bag sugar snap peas, washed and trimmed
1 tablespoon olive oil
Heafty punch of salt
Ground pepper, to taste
Favorite herb blend (I used fresh rosemary and fresh thyme)

In a pan over medium heat add the olive oil, once hot throw in the sugar snaps and saute until crisp-tender, about 4-5 minutes. Throw in your salt, pepper, and herbs and saute another minute; remove from heat and serve.

White Wine Sauteed Spinach with Sun-dried Tomatoes

This is ridiculously easy, and it's something I make often. I'm a big fan of sauteed spinach, it's quick and really satisfying.

1 tablespoon olive oil
2 garlic cloves, minced
2 large bags of spinach
6 sun-dried tomatoes, herb and oil packed, diced
1/4 cup white wine of your choice (I used a pinot grigio)

In a hot pan saute your garlic until fragrant. Add in your spinach an saute until it starts to wilt (this happens quickly). Add in your diced sun-dried tomatoes and wine. Saute until the wine cooks out, careful not to overcook the spinach. Serve immediately!

Spinach shrinks down from a huge bag to a tiny portion. I'd say this makes 4 very small sides, or 2 large sides.

Roasted Carrots with Olive-Mint Dressing

 Roasted Carrots pictured in the middle

2 tablespoons olive oil
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
1 pound carrots, peeled and cut into round discs
1 garlic clove, minced
2 tablespoons Kalamata olives, pitted and chopped
1 tablespoon capers
2 tablespoons fresh mint, chopped
2 tablespoons raw unsalted macadamia nuts, coarsely chopped

Roast the carrots in the oven in half the olive oil until al-dente at 350°F. Meanwhile mix the remaining ingredients together in a bowl. Once the carrots are out of the oven, toss the carrots in the mixture and serve.

Recipe adapted from Susie Middleton