Snacks & Dips

Tortitas de Papa (Latkes)

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Ingredients:

  • 3-4 red potatoes, peeled and shredded

  • 2 large eggs, beaten

  • 1/2 C gluten free flour or sprouted flour

  • 1 TSP kosher salt

  • Avocado oil for frying

  • 2 TBSP chopped green onions

  • Applesauce or Sour cream for dipping

Procedure:

  1. Shred potatoes
  2. In a large bowl, combine potatoes, chopped green onions with eggs, flour, and salt.
  3. Add potatoes and mix with your hands.
  4. Add avocado oil to skillet and cover 1/8 oil onto the pan.
  5. Add about 1/4 cup of mixture to oil and flatten. Fry until crispy and golden, which takes about 3-5 minutes per side. Transfer patties to paper towels to drain.
  6. Eat with salad, or soup

 

Zoodles with Sun-dried Tomato Pesto

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Zoodles Ingredients:

  • 2 zuchinnis
  • Garlic salt and pepper to taste
  • 1 clove of garlic
  • 2 TBS olive oil

Procedure:

  1. With a zoodle maker, make zoodles.
  2. Chop garlic and add to pan with olive oil and sautee for about a minute. 
  3. Add zoodles and sautee for no longer than 3 minutes to avoid getting soggy. 

Sun-dried Tomato Pesto Ingredients:

  • 1 avocado
  • 1/4 C sundried tomatoes (in oil)
  • 1/2 C cashews
  • 1 TBS dried basil or 1/2 C fresh basi
  • salt and garlic salt to taste
  • 1 TSP fresh lemon juice

Procedure:

  1. Blend all ingredients until smooth

Mushroom Gyros

Mushroom Marinade Ingredients:

  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp parsley
  • 1/2 tsp basil
  • 1/4 tsp nutmeg
  • 1/4 tsp thyme
  • 1/4 tsp paprika
  • 1/4 tsp dill
  • 1/2 pink sea salt
  • 1/2 cup avocado oil
  • 1/4 cup water
  • 1 1/2 tsp tamari sauce

Tzatsiki Sauce Ingredients:

  • 1/4 cup unsweetened coconut yogurt
  • 4 TBS cucumber, grated
  • 1 TBSP fresh lemon juice
  • 1/2 tsp dill
  • sea salt and pepper to taste

Wrap Ingredients:

  • 2 gluten free tortillas
  • 4 mushrooms
  • 1/2 small cucumber sliced and halved
  • 1 roma tomato sliced and haved
  • 1/8 C spinach
  • 1 TBS hummus

Kitchen Supplies:

  • skillet
  • whisk
  • bowls
  • measuring cups and spoons
  • cutting knives

Prepare:

  1. place all marinade ingredients in a bowl and whisk
  2. slice mushrooms and place in marinade bowl and leave them there until it's time to cook
  3. place all tzatsiki ingredients in a bowl and whisk

Cook:

  1. In a frying pan place marinaded mushrooms and cook
  2. Preheat skillet on medium heat and when ready to cook place tortilla on skillet
  3. spread hummus, the place spinach, mushrooms, tomatoes and cucumbers
  4. lastly place tzatsiki sauce on all ingredients wrap and eat

 

What do I eat this with?

  • Eat this with a Greek style salad

Enjoy! Pin! Comment! Share!

Sun-dried Tomato Cream Sauce

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Ingredients:

  • 1 pound of gluten free pasta
  • 1 cup of sun-dried tomatoes
  • 3 TBS olive oil
  • 3 1/2 cups of almond milk
  • 2 TBS tomato paste
  • 1/4 cup nutritional yeast flakes
  • 2 TSP sea salt
  • 1 TSP garlic powder
  • 1 TSP dried basil

Kitchen Supplies:

  • Pasta draining pot
  • blender
  • Sauce pan

Prepare:

  • Follow the instructions on the package
  • Add all other ingredients into a blender

Cook:

  1. Blend until smooth
  2. In a large skillet add olive oil and sauce
  3. Add pasta to pan and stir for a couple of minutes
  4. Eat immediately

Enjoy!

Baked Eggplant Patties

Ingredients:

  • 3 lbs eggplant
  • 1 C chickpea plain breadcrumbs
  • 1/4 C nutritional yeast
  • 1 TBS Italian seasoning
  • Pinch of salt and pepper
  • 2 eggs

Kitchen Supplies:

  • Parchment paper
  • Measuring cups and utensils
  • baking sheet
  • 2 small to medium size bowls
  • whisk
  • cutting knife

Prepare:

  • Preheat oven 375 degrees
  • Slice eggplants
  • Crack eggs in a bowl and beat them with a whisk
  • Add all dry ingredients (not eggplant) in a bowl and mix well

Cook:

  1. Dip eggplant slices in egg then in breadcrumb mix
  2. Place eggplant slices on parchment paper, which will be on a baking sheet
  3. Once all eggplant slices have been through the process, bake them for 25-30 minutes