Gluten-free, Egg-free Fried Zucchini blossom Recipe

September 13th, 2010 yum Posted in Breastfeeding for Allergic Baby Recipe, Buckwheat, Dairy Free, Egg Free, JM friendly, Local Food Movement, Nut Free, Rice Free, Sorghum, Soy Free, Vegan, Zucchini, corn free, tapioca starch free 4 Comments »

Some weeks back, I went to my favorite farmer’s market in Mountain View and came across some beautiful baby zucchini with the blossoms still attached. I was inspired, so they came home with me. Because I’m eating egg-free for Baby Yum, I knew I couldn’t make an egg batter for them, but I thought maybe club soda might provide some fizz for battered zucchini. I folded some gluten free flour and seasonings into club soda and dipped the baby zucchini and blossom into the batter and then fried them in a pan. A little salt sprinkled over the top was the finishing touch on some very special and unique appetizers. I’ve made these several times since in celebration of the bounty of farmer’s markets. This weekend I didn’t come across any zucchini blossoms, but I did bring home some little round zucchini that cried out for special treatment. I thinly sliced these zucchini, dried off the slices, dusted them with sorghum flour and then battered them and pan fried them. They were wonderful as appetizers served with Muir Glen organic pasta sauce, and were equally good as a main course served on buckwheat grit “polenta” drizzled with sauce.

I hope you enjoy this recipe as much as we have. Every time I make it, our meal becomes a special occasion, and this dish reminds me that fresh, local ingredients can be the best inspiration for a gluten-free and/or vegetarian diet.

Looking for more gluten-free, vegan fried veggies? Try Fried Artichoke Fritters *contains corn*

This recipe is linked to Slightly Indulgent Tuesdays where you will find many other great and mostly gluten-free recipes.

Egg-free Gluten-free Fried Zucchini Blossoms
Ingredients
1 package zucchini with blossoms or 2-3 fat, short farmer’s market zucchini, sliced with ends removed
2/3 cup sorghum flour or 1/3 cup sorghum, 1/3 cup buckwheat or other flavorful whole grain gluten-free flour
1/6 cup arrowroot starch
3/4 cup club soda
1 tsp. your favorite seasoning (Italian seasonings, pasta seasonings, whatever)
1/4 tsp. salt

extra gluten-free flour for dusting
olive oil
More salt for serving.

Directions
Sift together flour and whisk together with club soda. If you think the batter is too thin, add more of your main flour 1 tbsp. at a time until you like the texture. For zucchini and blossoms, slice in half. For zucchini, dry each slice with a paper towel and dust with flour. Heat a tablespoon or so of oil in a cast iron or nonstick pan on medium-high. Immerse zucchini in batter and place on hot griddle. Turn gently when golden brown and fry other side. Add a little extra oil to the pan if necessary. Remove to wire rack, sprinkle with additional salt and let cool slightly.

Serve zucchini with blossoms plain, Serve zucchini slices with marinara or your favorite pasta sauce on the side.

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Gluten-Free Vegetarian or Vegan Recipes: Honey Mustard Peach Tofu Salad Recipe

June 18th, 2009 yum Posted in Nutritional Yeast, Sandwiches, Soy, Spinach, Vegan, Vegetables, Vegetarian, Zucchini, tofu 1 Comment »

tofusaladrecipe
The other morning I woke up with a craving for a hearty vegetarian breakfast. Red potato home fries sounded like just the thing- and so did a tasty tofu breakfast saute. I poked around in the refrigerator and found some mustard, which made me think of how lovely tofu would be with a sweet mustard sauce, nutritional yeast, and veggies. I fried up a yummy dish for breakfast, and I enjoyed it, but the mustard sauce hadn’t had a chance to permeate the tofu yet. Hmm. Not blog worthy, I thought. Then later that day I decided to have some of the leftovers as a snack. I was going to reheat it- but thought I’d steal a bite cold. It was really delicious! The flavors had spread throughout the dish and the tofu was now perfect. It would be great on a fresh, crispy salad, or even in a gluten-free sandwich. So- I changed my mind and decided to blog this recipe after all- as a yummy cold tofu salad instead of hot- because sometimes temperature makes all the difference in flavor!

*sorry to any who might have read this post on Tuesday- the date of the scheduled post got messed up so it was briefly up and got emailed early. Don’t worry, you shouldn’t receive any other posts emailed twice.*

Honey Mustard Peach Tofu Salad Recipe with Vegan Variation
Ingredients
1 tbsp. GF mustard (your favorite variety)
1 tsp tahini
1 tsp brown rice vinegar
1 tsp honey or agave syrup (for vegan variation)
1 tbsp. olive oil
1 package firm tofu, pressed for at least 30 min in a towel and cut into cubes
dried dill
smoked paprika or chipotle pepper
salt to taste
1/4 small onion, diced
1 carrot, peeled and grated
1 small peach or nectarine, pitted and sliced
1 small zucchini cubed
Very large handful fresh spinach
Generous handfuls of nutritional yeast
Braggs liquid amino acids (soy sauce) or your favorite GF Tamari like San-J low sodium

Directions
Combine mustard, tahini, vinegar, and honey (or agave) in a small container.

Heat olive oil in a nonstick pan and add firm, pressed tofu cubes. Season with dill, smoked paprika and salt to taste. When tofu has browned on one side, turn, season other side and begin to brown. Add your mustard sauce and evenly distribute through the tofu mixture. Add your onion and let it begin to cook. Add grated carrot, peach slices and zucchini, cook for a minute or two, and add spinach. As spinach wilts, fold into dish and sprinkle with nutritional yeast. Fold yeast into dish. Taste and then sprinkle with Braggs soy sauce to taste. Check that tofu is browned and zucchini is done to your taste.

You can eat hot, but I prefer to let it cool and sit for half of a day or so and then serve it cold. It would be great as a substitute for “chicken” salad- on lettuce and/or in a gluten-free sandwich.

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