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.

Yard House Mac and Cheese: Vegan Style

I've never been to Yard House but apparently their Mac and Cheese is on point. My friend Anna veganized their recipe and passed it on to me. It is so damn good. Seriously. Delicious. My brother insists I make it as a side dish for Thanksgiving, and although that won't be happening I will be making this again as a quick and easy dinner.

1 lb elbow/shell pasta
3 tablespoons butter
1/4 cup flour (or chickpea flour if you're GF)
3 cups plant-based milk (I used the carton coconut milk because I had it on hand, but almond or soy would work as well)
8 ounces Pepper Jack Daiya wedge or shreds
8 ounces Cheddar Daiya wedge or shreds
1 cup bread (preferably day old sourdough/bakery breads)
2 boxes Crimini mushrooms
Salt and Pepper
Pinch of Cayenne pepper
2 teaspoons garlic powder
Optional: Bacon Bits (yes, they're vegan! Crazy, huh?)
Optional: Truffle Oil

Preheat the oven to 350°F.

Cook the pasta until slightly under done, then drain and set aside.

Cut the cheeze wedges into little cubes, set aside. Take the bread and place it in a food processor and blend until crumbly, set aside.

In a large sauce pain melt the butter over medium heat, once melted whisk in flour and cook for 1-2 minutes. Whisk in milk, bring to a boil and remove from heat- add the cheddar and jack handfuls at a time along with salt, cayenne, and black pepper to taste. Once all the cheese is melted pour the pasta into the sauce. It's going to look like an absurd amount of sauce, but it works out perfectly, have some faith.

Lightly spray a casserole dish with nonstick spray, pour the cheesy pasta and all of the sauce into the casserole dish. Toss your bread crumbles with the garlic powder and layer it on top of the pasta and bake for 20 minutes.

While your pasta is baking, quarter the mushrooms and saute them for just a couple minutes, so they still have a nice bite to them but have lost much of their water weight. When the pasta comes out of the oven serve it with a scoop of the mushrooms, optional bacon bits, and a drizzle of truffle oil.

*I made this again with 6 oz daiya mozzarella shreds, 2 oz daiya cheddar shreds, and 8 ounces daiya pepper jack shreds and it was so insanely good. Almost like a more 'sophisticated' mac, but that's just my opinion!