Sides

Crispy Gluten- Free, Dairy Free Eggplant Parmesan

Ingredients

Eggplant, sliced into 1/8' rounds

Wet ingredients:
1/2 unsweetened plan almond milk
1 t arrowroot starch

Flour coating:
1/2 c gluten free flour
2 T arrowroot starch
sea salt

Dry coating:
1/2 c vegan parmesan cheese (recipe in misc. section!)
2-3 t dried oregano (or fresh would be yummy!)
1/4 t sea salt

Directions

Preheat oven to 400 and line a baking sheet with parchment paper.
Prepare the dipping stations (wet, flour and dry) in small bowls.
Heat large skillet over medium heat, with 2-3 T of coconut or avocado oil, letting heat for a minute.
Dip each round in the order above and place in hot pan, 2-3 minutes each side. 
Place on baking sheet and bake 10-15 minutes, flipping once, til brown and crispy. 

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Credit

Adapted from Minimalist Baker


 

Rainbow Veggie Kabobs

Ingredients

1 t cumin
½ t coriander
½ t smoked paprika
6 T olive oil
2 lbs summer squash, cut into chunks
12 oz broccoli florets
8 oz mushrooms
1 pint grape tomatoes
1 lime
1 lb pineapple chunks
salt

Directions

Heat grill to medium.
In a small bowl, combine cumin, coriander, paprika and salt.
In large bowl, toss squash, broccoli, tomatoes and mushrooms in olive oil.
Thread veggies on skewers. Can either do a variety on one or one type on each skewer.
Thread pineapples on separate skewers.
Grill veggies 6-10 minutes, pineapples 3-5.
Squeeze lime juice on skewers and serve.

 

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Grilled Rosemary and Orange Zucchini

Ingredients

Salt:
1 t sea salt
1 T fresh rosemary leaves
1-2 inch strip of orange peel, cut into very thin matchsticks
2 drops Young Living rosemary vitality essential oil
4 drops Young Living orange vitality essential oil

Dressing: 

1 T fresh squeezed orange juice
1 t olive oil
½ t raw honey or stevia
pinch of black pepper

6 medium zucchini, halved lengthwise and again into quarters
2 t olive oil

Directions

Make the salt by mixing together the dry ingredients. Grind with mortar and pestle if you have one.
Work the oils in to the mixture until well combined. Set aside.
Make the dressing by combining all the ingredients into a small bowl and mixing well. Set aside.
Make the zucchini by preheating the grill to medium heat.
Toss zucchini in olive oil.
Place on grill and cook on both sides until tender (about 2-3 minutes each side).
Place on platter and toss with dressing.
Sprinkle generously with the salt. Serve warm or at room temperature.

 

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