Since I can’t stop baking bread and my family is getting tired of bread and oil or butter, I have to find some new ways to serve it!
Ingredients 6+1 TBSP olive oil 1 tsp minced garlic 2 tsp chopped fresh rosemary salt pepper 1 pint grape or cherry tomatoes 12 bread slices (baguette or artisan loaves) 1 lemon, juiced 1 small red onion, chopped vegan parmesan
Process Mix oil (save 1 TBSP), garlic, rosemary, salt, pepper, and tomatoes. Marinade tomatoes for 10 minutes. Remove tomatoes from marinade and roast at 425* for 20-30 minutes. Brush bread with marinade and toast in oven until golden. Mix lemon juice and oil and marinade onions. Spread bread w/ tomatoes, lemon oil mix, and add onions and parmesan
Perfect for casseroles, burgers, or simply by themselves.
1 large white onion
2 cups non-dairy milk
1 1/4 tbsp apple cider vinegar
2 cups flour
2 tsp smoked paprika
1/4 tsp cayenne
1 tbsp onion powder (as the onion flavor is taken away when soaked in the wet mixture)
3 tsp salt
Pinch of pepper
3 cups oil for frying
Whisk non-dairy milk and vinegar together to make a buttermilk mixture. Let sit while you cut your onion.
Using a mandolin, or a firm grip and a sharp knife, slice the onion into very thin almost see-through slices.
Soak the onions in the wet mixture for around 10-15 minutes in a shallow dish.
In a separate dish mix together all the dry ingredients. This will be the coating.
Heat your oil in a heavy pan. Grab a handful of onions out of the wet mixture and slightly drain off before adding it into the flour mixture. Toss around until evenly coated and give a little shake before adding to the oil.
Keep a close eye on the onions as they shouldn’t take more than 3-5 minutes to crisp. Occasionally stir to make sure the onions aren’t attached.
Once fries to your desire use tongs to take the onions out and lay them on some paper towel to drain. Repeat the process until all onion is used.
This is one of my favorite fall dishes, though it’s not much of a recipe!
2 large potatoes
1 yellow squash
2 bunches broccoli
1 pepper (green, red, or orange)
11/2 cup sundried tomatoes
1/3 cup olive oil
Chop all veggies to bite sized (remove skin if desired). You can add in others if they are handy and sound good. Mix in oil and seasoning. Pour into a large baking dish (I like cooking this in a stone roasting pan) and place in oven at 450* and cook for 30 minutes (turn veggies in pan every 10 minutes or so for even roasting). Add foil over pan and cook and additional 20 minutes or until done. Good hot or as leftovers cold in salads or wraps. Yummy!