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I didn’t get a chance to get on here Thanksgiving Day to wish you all a Happy Day, like I had planned but I was cooking away in the kitchen and watching the parade, the dog show and football! I hope all of my American readers had an incredible day surrounded by people they love most and filled with delicious and tasty fresh foods made with so much love and care. If you aren’t in the US – I hope you have a beautiful Thursday, still!

Our day was perfect, I spent the day cooking in my kitchen and relaxing with hubby, we really needed a day like that, then we headed to my parents to see a ton of family for dessert. It is going to be an insane few weeks coming up so I was very happy to have the perfect balance of a quiet and calm day, with a bit of the usual holiday fare with the extended family.

Of course the best part of making a big feast for 2, is that we have a ton of leftovers. This is so perfect since we are leaving on Friday of this coming week to head to Chicago – so finding time to cook is probably going to be tough. Besides just reheating things, I plan to come up with all kinds of fun and creative ways to eat up the leftovers. This morning I saw a post on the Kitchn with this very topic – lots of great and delicious ways to eat up those leftovers! One of the hardest things to just simply reheat are the mashed potatoes, they are never as creamy and delicious as they are that night! You could certainly make a shepherd’s pie with them or potato pancakes of some sort, which I had planned on doing until I saw this post. The Kitchn had this delicious recipe for Mashed Potato Puffs that caught my eye instantly. Their puffs included ham and cheese, though this was a bit too rich for me after the two days of eating that I just had, so I skipped the cheese and ham and just added a small amount of turkey and some fresh chives from my garden. If you had a vegetarian Thanksgiving, these would still be equally as delicious without any meat at all. These adorable little puffs were super simple to put together and ready in 20 minutes. We had ours for breakfast and we put the leftovers in the fridge for either a side dish or another breakfast. They were puffy, had a slight crisp on the outside and were perfectly soft and creamy inside. I almost always make my mashed potatoes as garlic smashed potatoes, which I add a smidge of Nancy’s Organic Cultured Cream Cheese to for a little bit of creamy and tart flavor. I make my smashed potatoes with red potatoes, leaving the skins on – so my puffs were a bit more rustic and chunky than the original recipe, which I really liked. They can stick a bit when coming out of the muffin tin, at least they did for me, so make sure you grease your tin, even if it is non-stick. I personally didn’t care about that little bit of sticking – they were delicious regardless.

Well we’re off to the country to cut down our Christmas tree today and then to walk around beautiful Elicottville to really get even more into the Christmas mood! I cannot wait!

Tomorrow I plan to make a gluten-free turkey pot pie with some of the leftovers and I am going to cook down the bones to make a turkey stock for soup. What are you making with your leftovers?

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Smashed Potato Puffs
makes between 12 and 24 puffs, depending the size of the pan used
Adapted from The Kitchn

2 cups leftover smashed (or mashed) potatoes
3 large farm fresh brown eggs, beaten
1/4 cup minced fresh chives
1/4 cup shredded leftover turkey (optional)
Salt and freshly ground pepper, to taste

Heat the oven to 400°F and lightly grease the cups of a regular muffin tin or a mini-muffin tin.
Whisk together the smashed potatoes, eggs, chives, and turkey. Taste and season, if necessary, with salt and pepper.
Put a spoonful of the mixture in each muffin cup. Bake for 20-25 minutes, or until the potato cups are set, browned on top, and hot through and through. Serve immediately.

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Gluten-Free Mushroom Stuffing (Vegetarian)

Gluten-Free Mushroom Stuffing Muffins (Vegetarian)

When I found out I was going to be a part of Book of Yum’s Gluten-free Vegetarian Thanksgiving Event – I was so excited. This is the first time I have had the pleasure of participating in something like this, but I have wanted to ever since I started my blog a year and a half ago. This one felt like the perfect place for me. Although I am not exactly a traditional vegetarian, I consider myself to be a “conscientious omnivore”, meaning I only eat meat that I feel good about eating that comes from a local farmer where it is raised humanely, free to roam, eat pasture and not be filled with hormones or antibiotics.  We get all of our meat from Sojourner Farms in Olean, NY. This is the ONLY meat we ever have in our home and I feel like it is the right choice for us. We probably only eat meat anywhere from once a week to once a month at home, depending on what we have on hand and what we feel like. The rest of the time we eat completely vegetarian. I really love cooking vegetarian and find that eating a mostly vegetarian diet plus eating a small amount of local pasture-raised meat to have really changed my health immensely. I also feel like for me, it is a wonderful way for me to take a stand against the factory farming industry.

Sea, from Book of Yum, really wanted this event to not only make the transition into the first holiday season for newly diagnosed gluten-free folks to not seem so daunting, but to also highlight all of the wonderful options for those who are, or are cooking for those who are gluten-free and/or vegetarian (or vegan). Many of us find ourselves bringing our own food since many times the hosts are so terrified and paralyzed by what to cook, plus it alleviates the stress we have on wondering what we are even going to eat when we show up at someone else’s house. I love all of the wonderful recipes that have been featured so far, it’s such a great collection of classic dishes and new unique Thanksgiving options.

This year, like last, hubby and I are making the healthy and gluten-free Thanksgiving meal that we want and eating early in the day. After I get up and go to an early morning yoga class, while hubby takes our dog, Seri, to the park, we’ll spend the day cooking together, watching the parade and football and a enjoying a relaxing day at together at home without any work. After we are done eating, we will head over to my parent’s where they are having nearly 30 people for dinner (!) and we’ll join them for dessert, a cocktail or two and it will be the perfect way to have it all.

We took a nice long drive out to the country yesterday to pick up our Thanksgiving turkey from our farmer, Pierre, at Sojourner Farm in Olean. Since we will be having a turkey for our Thanksgiving dinner, I wanted to plan the rest of the meal without any meat. I was really excited to take on the challenge of making a meat free stuffing this year. So making it ahead of time for Book of Yum’s event was even more exciting since it was a test run of this recipe, for me. In the past I have sought out some type of healthy sausage to make my mom’s famous stuffing recipe that I had to have, but it always feels so redundant and unnecessary to have a side dish with meat in it, alongside the turkey. I really don’t need or want that much meat in one meal.

Gluten-Free Mushroom Stuffing Muffins (Vegetarian)

I decided on making mushrooms the stars of the stuffing this year. This delicious side dish is so full of rustic and earthy flavor, the mushrooms have a nice chewiness to them and the beautiful fresh thyme pulled it all together so nicely. Additionally, as you can see by the above photos, I also decided to experiment with making little individual stuffing “muffins”, if you will. I dreamt this up as a way to make sure that everyone gets lots of the crispy goodness that makes stuffing so darn delicious. Come on, admit it, you’ve gotten into with a family member on Thanksgiving over who get’s the edges. In our house, my hubby usually gets the crispy edges on anything that has them, by default. If you don’t care about the crispies (as my husband calls it) or don’t want to mess with a muffin tin, this will perfectly fit into a 9″ x 13″ baking pan. I ended up having a little bit leftover after filling the 12 muffin cups, that I put into a very small glass casserole dish. I didn’t want to call this recipe “Stuffing Muffins”, as I feared it would turn people off, since it does sound pretty disgusting, really. Even if you don’t try the stuffing “muffin” approach for this Thanksgiving, you have to try it soon, it is so worth it and I honestly cannot believe I didn’t think of it sooner.

This stuffing does have two eggs in it, so if you are vegan you could experiment with an egg replacer such as Ener-G or making your own flax-seed egg replacer (To replace one egg: 1 tablespoon ground flaxseeds plus 3 tablespoons hot water. Stir together until thick and gelatinous.) I have never made my stuffing vegan, but I am sure it would work perfectly. Please let me know if you try it out. Additionally, you will obviously have to make sure the bread you use is vegan.

Besides being very excited about how this recipe turned out, I am also very excited that I get to have stuffing twice in a week’s time, that isn’t a bad deal at all. Stuffing is one of my favorite things about Thanksgiving dinner, I don’t think I have it any other time during the year, so it always feels so special. Between that and the mashed potatoes, those are two things that will NEVER be missing from my Thanksgiving menu. For my husband, Mark, I always have to make him a single-serving of his Momo’s famous sweet potato casserole, complete with an ungodly amount of butter, brown sugar and yes, it is even topped with marshmallows. It’s not for me, but I can totally appreciate how it won’t be Thanksgiving for Mark without it, so I will always make it for him.

What dish will always be a part of your Thanksgiving dinner?

Gluten-Free Mushroom Stuffing Muffins (Vegetarian)

Gluten-Free Mushroom Stuffing Muffins (Vegetarian)
Gluten-Free Mushroom Stuffing (Vegetarian)
serves 6-8

1 loaf of gluten-free bread, dried and roughly torn into small pieces (I used a loaf of Rudi’s all natural gluten-free multigrain bread, you can use your favorite bread)
1 – 1 1/2 cups mushroom broth, vegetable broth or water
1 medium onion, finely chopped or grated
2 stalks celery, finely chopped
8 ounces fresh cremini mushrooms, roughly chopped
1 cup wild mushrooms, fresh or reconstituted from dried, roughly chopped
1 1/2 tablespoons fresh thyme, finely chopped
1 tablespoon fresh Italian parsley, roughly chopped
2 large farm fresh brown eggs
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 – 1/2 teaspoon freshly ground black pepper

Preheat oven to 350ºF. Crumble or tear the dried bread into small pieces and place into a 9″ x 13″ glass baking pan. Wet the bread with enough broth or water so it starts to get soft, but you don’t want it insanely soggy, either. If you add too much liquid, just pour it out. Mix with eggs, mushrooms, onions, celery, herbs, olive oil and salt and pepper. Don’t be afraid to get your hands dirty, roll your sleeves up and just get your hands in there to mix it all up, it’s the only way to do it. Once everything is evenly mixed in you can either leave it in the baking pan and bake it as is or start scooping with your hands, an ice cream scoop or a large spoon into a greased non-stick muffin pan. (I greased mine with a very small amount of vegetable shortening). If it doesn’t all fit into the muffin pan, scoop the remainder into a small glass casserole dish.

Place the glass pan or the muffin tin into the oven and bake for 45 minutes to an hour until the top(s) are browned and crispy. Let the stuffing “muffins” cool slightly before attempting to pop them out of the muffin tin and don’t worry if they don’t come out like a perfect muffin shape, most of mine didn’t, some even fell apart a little. Don’t worry, it’s stuffing, its rustic and it isn’t about the shape and look of them, it is all about the crispies!

Enjoy.

NOTE: since I didn’t want to dry my bread overnight or for a day or so, I placed the sliced loaf in a single layer on a baking pan in the oven at 200º for about an hour to dry it out.

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Arugula, Fennel and Orange Salad

Once the fall really sets in, I already start missing my green veggies. I know we are blessed with squash and root vegetables aplenty throughout the winter, but I really start missing all the beautiful local green stuff from the peak of the summertime. I love that at this point that we are still able to get our hands on arugula, kale, spinach and other leafy greens, but I know soon those will be hard to come by. So, I try to get in as much as possible. I grabbed the fennel, arugula and red onion at the farmers market this past weekend along with some potatoes, bok choy, peppers, beets, carrots and as many other vegetables as I could get my hands on. Gotta get it all in now.

I absolutely love salads, any type really. I rarely meet a salad I don’t love. This cool-weather winter salad has so much vibrant flavor. The peppery crisp from the arugula, the subtle hint of anise from fennel and the tangy sweetness of the oranges all come together perfectly. If I had some in the pantry, I would have topped this salad with some toasted walnut pieces.

What is your favorite fall/winter salad?

Arugula, Fennel and Orange Salad
serves 4

Vinaigrette
1 small clove garlic, minced
1 teaspoon wholegrain or stoneground mustard, no salt added
1 1/2 tablespoons olive oil
juice from half an orange (or lemon) – approximately 1 1/2 tablespoons
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Salad
5 cups baby arugula, trimmed and roughly chopped
1 small fennel bulb, trimmed, cored and thinly sliced crosswise
1 1/2 oranges, peeled, white pith removed and cut into segments (use the remaining half for the vinaigrette)
1 small red onion, thinly sliced

In a small bowl combine all dressing ingredients and whisk to thoroughly combine, set aside.

Place the arugula in the bottom of a large serving bowl, scatter the orange segments, fennel slices and onions over the arugula; drizzle the dressing over the salad to serve, toss gently. Serve.

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Spicy Roasted Cauliflower and Chickpeas with Pine Nuts

I know that I always carry on about my love of pasta on here, but you’d be surprised to know that for as much love as I have for those delicious carbs, I have an equal and unrelenting love for vegetables. I honestly cannot think of a vegetable that I don’t love. I love them raw, steamed, grilled, roasted, it doesn’t matter. After traveling and eating at restaurants, where many times the serving of vegetables on your plate, if they even give you one, is so tiny you can’t tell if it is an inedible garnish or a side dish, I come home with a craving for anything green, leafy or with a stem. One of my favorite things is to go to the farmers market and pick out new vegetables that I have never tried before and experiment with ways to cook them. This past Saturday we grabbed some of the usuals at the market, arugula, tomatoes, swiss chard, cauliflower plus this time I also bought a purple cauliflower, butter beets and a large bunch of perpetual spinach. The perpetual spinach and butter beets were both brought home for juicing and I haven’t yet decided what to do with the purple cauliflower, I will probably just make this dish again. After looking at all of those delicious veggies at the market, I wanted to come home and make a delicious vegetable feast for lunch, so I decided on this.

I love roasted cauliflower, even on its own with just olive oil, salt and pepper, it is so delicious. Add in one of my other favorites, chickpeas and you have a winner. Together with the spices, the high heat and a little olive oil, it gets beautifully browned, caramelized and it has a wonderful nutty and sweet flavor. This dish was inspired by all of the delicious spices I have been cooking with on this cleanse and I added in chickpeas for protein and fiber and the pine nuts for a nutty crunch, which I am a big fan of. We served this as a main dish, with nothing else so we ended up with 2 big servings, with a small amount leftover. This would be good just as side dish or for a real hearty meal, you could serve it over some brown rice, quinoa or even with some pasta.

 

Spicy Roasted Cauliflower and Chickpeas with Pine Nuts

 

Spicy Roasted Cauliflower and Chickpeas with Pine Nuts
Serves 2 to 4

1 medium head organic cauliflower (about 2 pounds), cut into large florets
1/4 cup pine nuts
2 cups cooked organic chickpeas, drained and rinsed if canned
2 tablespoons olive oil
1 teaspoon whole cumin seeds
1 teaspoon whole mustard seeds
1 teaspoon finely minced, peeled fresh ginger
2 cloves garlic, finely minced
1/2 teaspoon sea salt
1-2 small red chiles, finely chopped, seeds removed for less heat (I used some dried korean heirloom red chiles from my garden)

Preheat the oven to 450º.

Place the cauliflower, chickpeas and pine nuts on a large rimmed baking sheet. Add the spices, fresh ginger and garlic, salt and red chiles. Drizzle olive oil evenly over everything and toss gently to combine. Bake for 20 to 25 minutes tossing occasionally to ensure even cooking, bake until edges are golden brown, and the cauliflower is slightly tender,

Serve on its own, as a side dish or over rice for an entrée.

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Vegan, Gluten-free Fettucini Alfredo

I have fully admitted to my love-affair with pasta on this blog, many times. It is something I cannot live without and is almost always included in my weekly menu planning. Not only are pasta dishes simple and fun to create but they can easily be made with ingredients you have in the pantry and your refrigerator and many times can easily be made healthy. Even with the healthiest of pasta recipes, to me it is a major comfort food, it always will be. Probably the number 1 comfort food on my list.

Although I am on a cleanse, I wanted to make sure to experiment with at least one cleanse-friendly pasta dish. Of course, as I mentioned in my post about my cleanse, there are many different types of cleanses out there and many different items you can remove from your diet when cleansing. Obviously this recipe may not work on every cleanse. For me already being on a totally gluten-free diet, removing gluten when cleansing is never a major hassle or issue, but it is very important to a cleanse and to detoxify your body. For me one of the biggest things I like to remove from my diet while cleansing is dairy. I am not a milk drinker and I rarely cook with it, but cheese is what gets me. I love cheese. So with that in mind, I wanted to come up with a cleanse-friendly pasta dish that would bring the comfort of any other gluten-free pasta dish I would make, but with cleanse friendly ingredients.

I love gluten-free pastas and find them to be much lighter compared to traditional wheat-based pastas. I personally prefer brown rice pastas and I love Tinkyada brand organic pastas. They have three or less ingredients, organic brown rice, rice bran and water. That’s it. When I cleanse the majority of what I eat is fresh vegetables, legumes and whole grains – I certainly cannot go without pasta. Brown rice pasta falls within the constraints of my cleanse and though I don’t eat a ton of it, a dish like this is a perfect way to forget you are even cleansing at all. If you don’t care much for brown rice pasta, there are also corn and quinoa based gluten-free pastas that are also quite delicious, as well.

I decided when making this alfredo sauce rather than trying to experiment with different nut milks, which I knew wouldn’t give me the thick and creamy affect of an alfredo sauce, I would go the route of a raw nut based sauce. Cashews tend to be great for this. Even without excessive soaking, you can just add boiling hot water to cashews just before pureeing and get a delicious creamy sauce. I took the above photo the next day with the leftovers, since it was too dark to take photos the night we ate it. I honestly don’t think the image fully captures just how creamy the sauce really is, it is incredible. There isn’t an overwhelming nutty flavor to the sauce and by adding garlic, basil and some nutritional yeast, it’s very hard to tell that it is even dairy free. Beyond nutritional yeast’s nutty and cheesy flavor, is a great source of protein and fiber, it is rich in B-complex vitamins including B12 and it contains the glucose tolerance factor that helps in the regulation of blood sugar. If you are a vegetarian or vegan, it is definitely worth exploring adding it into your diet.

The beauty of this sauce is that it doesn’t actually need to be heated up, so if you like to eat raw, you could skip heating it up, use your favorite alternative raw noodle, like thinly sliced raw zucchini (or other raw vegetables), kelp noodles, etc and just pour the raw cashew cream sauce right over for a delicious and healthy raw meal.

I had some beautiful zucchini and yellow squash that we picked up at a farmers stand on our drive home from NYC so I added that and a carrot to the dish for some additional health-benefits as well as the very lovely colors. You could play around with many different vegetables here including fresh spinach, peas, etc.

I had a small amount of sauce leftover that I put in the fridge, I figured it would be delicious on some steamed broccoli or over a baked potato, etc. I have a feeling you will fall in love with this healthy alfredo sauce.

Soaking raw cashews for Vegan, Gluten-free Fettucini Alfredo

Veggies for Vegan, Gluten-free Fettucini Alfredo

Vegan, Gluten-Free Fettucine Alfredo
serves 6

1 1/2 cups raw, unsalted organic cashews
3 cloves garlic
1 cup warm water (you may need more)
3 teaspoons nutritional yeast
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
14 ounces of your favorite gluten-free fettucine or linguini, I use Tinkyada’s organic brown rice pasta
handful of fresh basil, roughly chopped
1 tablespoon olive oil
1 zucchini, julienned
1 yellow squash, julienned
1 carrot, peeled, julienned (or you can wash and peel the outside, then peel the entire carrot instead of julienning it, which is what I did)
kosher salt and freshly ground black pepper to taste

Place the raw cashews in a glass bowl, cover in water. Let soak as little as a few hours or overnight.

In a large saucepan bring your water to a boil and cook your pasta according to package directions.

Drain the soaked cashews and rinse well, place into your food processor with garlic, salt, pepper and 1 cup of water. You may find you need to add more water if the sauce is too thick, but you can always add more. Process until smooth and creamy. Once it is at your desired consistency, add in the nutritional yeast, pulse a few times to combine. Set aside until you are ready to heat it up.

While your pasta is cooking, heat olive oil in a skillet over a medium-high heat, add your julienned vegetables and sauté a few minutes until tender. Remove from heat.

Once the pasta is cooked, reserve 1/2 cup of your cooking liquid, drain and place in a large serving dish. Pour the alfredo sauce into the saucepan you used to cook your pasta and heat over a medium heat, stirring often to keep from sticking. Once warm, pour over the pasta.

Add the vegetables and fresh basil to the pasta and sauce. Toss to combine, adding some of the pasta cooking liquid if the sauce is too thick. Salt and pepper to taste. Serve immediately, topped with freshly chopped basil and a sprinkle of nutritional yeast, if you wish.

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Rosemary Roasted Butternut Squash

This is another cleanse-friendly recipe that I made as a side dish to my lentil soup. You could actually just toss the roasted squash cubes right into the soup just before serving if you wish, but Mark and I really wanted to savor the crispy brown little bites on their own.

Roasted butternut squash is super easy to throw together and it makes a delicious fall side-dish. You can also add it to soups, stews or even atop salads. Butternut squash is packed with nutrients and antioxidants, it is low in fat and it provides an ample dose of your daily fiber. You can read more about all the wonderful health benefits of butternut squash from Whole Living here.

Like most things that I tend to gravitate toward when cooking, what I love most about squashes are their versatility. You can roast butternut squash with a wide array of different spices and herbs, you can toss it with a bit of maple syrup or brown sugar and cinnamon, you can puree it for soup, the list goes on and on. Grab yourself some fall-harvest squashes this weekend at the market and get to playing, the possibilities are endless. We hit an adorable farmer’s stand on our way home from NYC and I nabbed two butternut squash, two acorn squash, a spaghetti squash and four pie pumpkins. I plan to grab even more this weekend at our farmers market.

I chose rosemary as the star of this show because my potted rosemary in the garden is looking wonderful and it pairs so wonderfully with fall and winter dishes like this. You can certainly play around with other herbs or spices, thyme and sage are both wonderful with squash, you can also try smoked paprika, cilantro, tarragon, the list goes on and on.

Rosemary Roasted Butternut Squash

Rosemary Roasted Butternut Squash
serves 2-4 (depending on how large the squash is)

1 medium butternut squash
1 clove garlic, finely minced
1 tablespoon fresh rosemary, chopped
Olive Oil (I probably used under a tablespoon, you can use more here if you wish, I was just trying to keep this very light)
Sea Salt and freshly ground black pepper, to taste

Preheat the oven to 400ºF

Halve the squash lengthwise. Using a spoon, scoop out and discard seeds. Peel the squash with a vegetable peeler (if you can, this never works for me) or cut into big chunks and keep steady on the cutting board while cutting off the peel with a sharp knife.

Cut the squash into 1-inch cubes. Transfer to a large, rimmed baking sheet. Drizzle with oil, sprinkle with chopped rosemary, minced garlic, a small amount of sea salt and fresh ground pepper and toss to evenly combine. Spread out evenly in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30-40 minutes.

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Gluten-Free Crispy Zucchini Rounds

I have seen a number of crispy oven-baked zucchini recipes floating around online and in cookbooks, some as rounds, some as “fries”, but obviously all were made with regular wheat flour and breadcrumbs, so they weren’t gluten-free. However, with my insane love of zucchini, every single time I would see a photo of one of these recipes, I would instantly salivate, how couldn’t crispy oven-baked zucchini slices be delicious? I decided to experiment with making my own gluten-free version and I have to say for the first attempt, they turned out perfectly. I am so excited. I love when that happens.

The outside was so incredibly crispy, the inside was tender. Topped with a bit of freshly shredded parmigiano-reggiano and some fresh basil from the garden, each and every bite was full of flavor. I only sliced up one of the large zucchini we grabbed from the farmers market, but it was more than enough for the two of us as a side dish, with plenty leftover. It would be enough for 4 people, but if you like this as much as we did, it is actually a perfect sized side dish for two. We ended up eating seconds, since they were so delicious. I served this alongside some gluten-free penne with a delicious mint pesto .

These crispy zucchini rounds would also be wonderful as an appetizer. You could create a delicious creamy dipping sauce or even serve them with some hot marinara sauce. Though a dipping sauce would be delicious and fun, we went nude and enjoyed them as is. They were so full of flavor, they didn’t really need anything more.

Gluten-Free Crispy Zucchini Rounds
I ended up using my mandoline slicer to make sure each round was cut evenly, so they would cook evenly, but it isn’t necessary. You could simply cut by hand, doing the best to keep them generally at the same thickness.

Gluten-Free Crispy Zucchini Rounds

Gluten-Free Crispy Zucchini Rounds
serves 2-4

1 large zucchini, sliced into 1/4-inch to 3/8-inch thick rounds
2 large farm fresh brown eggs *see below note about making this vegan*
1/3 cup tapioca flour (sometimes called tapioca starch)
1 cup gluten-free bread crumbs, plus more if needed
1/4 cup shredded parmigiano-reggiano cheese
Olive oil for drizzling
sea salt and freshly ground black pepper, to taste
1/4 cup fresh basil, roughly chopped

Preheat the oven to 450º and lightly grease a large baking sheet (or two smaller) with olive oil . On 2 separate plates, add tapioca flour and bread crumbs. Lightly beat 2 eggs in a medium bowl.

Dust both sides of zucchini rounds with the tapioca flour, dip in egg, and pat onto the plate of gluten-free bread crumbs. Place in a single layer on the baking sheet(s). Drizzle olive oil over the top, sprinkle with sea salt and a very small amount of the parmigiano-reggiano cheese. Bake in the oven for 15 minutes on the first side, using a spatula flip each zucchini round over (you can drizzle a bit more olive oil on this side, if you wish) and bake an additional 10 minutes until crispy and lightly browned on both sides.

Remove the baking sheets from the oven, sprinkle the remaining parmigiano-reggiano cheese and the fresh basil overtop of the rounds and serve immediately. Salt and pepper to taste.

*To Make This Vegan: After a request on Facebook, I decided to make these again, but this time I attempted to make them vegan. In place of the two eggs I used 3 teaspoons of Ener-G Egg Replacer with 1/4 cup of warm water. Stir together until fully mixed. You may find you need to make a bit more depending on how large your zucchini is, but that is a good starting point. Substitute the egg replacer for the eggs in the above recipe, do everything else the exact same and just skip the parmesan cheese. That’s it. They turned out just as delicious, with a perfectly wonderful crispy brown outside.

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